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Perfect Apple Pie in a ceramic pie plate

Perfect Apple Pie

5 from 14 reviews

A terrific recipe for the perfect apple pie with a few tricks included!





  1. Combine flour, sugar, salt and baking powder in food processor and pulse a couple times to mix. Add butter and pulse till mixture looks like coarse cornmeal, about 20 short pulses. Sprinkle with 4 tablespoons of water and pulse about 5 times or until dough starts to come together.
  2. Squeeze a small amount of dough between your fingers. If it doesn’t hold together add up to 2 more tablespoons of water, pulsing after each addition until the dough holds together. Recheck dough after each addition till it holds together.
  3. Put half of dough on a piece of plastic wrap and form into a disk. Wrap completely and repeat with other half. Refrigerate disks at least an hour before rolling.
  4. Melt butter in large saute pan. Saute apples for about a minute, gently stirring to coat apples with butter. Add lemon juice and sugar and cook until the apples are just tender, about 5 more minutes. Sprinkle with cinnamon and mix to combine. Allow to cool while rolling out bottom crust.
  5. Preheat oven to 400º.
  6. Place bottom crust into 9-inch pie plate. Fill with apples. Roll out top crust and place over apples. Seal edges and flute if desired. Cut a few vents into top crust to allow steam to escape. Alternatively, you can cut the top crust into slits and weave to make a lattice crust.
  7. If desired, whisk egg with salt. Brush lightly over crust and sprinkle with sugar.
  8. Reduce oven temperature to 375º, and bake for about 40 minutes, until the top is browned and filling is bubbling. Cool on rack.
  9. Serve with vanilla ice cream if desired.


Adapted from Nick Malgieri.