How to Make the Ultimate Apple Pie

Apple pie is my family’s favorite dessert of all time. Flaky pie crust bubbling over with cinnamon and maple laced apples is not something they eat — no instead, they inhale it. There is no waiting until the pie firms up and cools down; in fact I don’t think we’ve ever had an apple pie that was cooled down even slightly. While I serve everyone their pie, I need to put my son’s in the freezer for two minutes just to chill off, otherwise it’s just too hot.

Yesterday, in lieu of the season change, I thought it would be fun to make an apple pie with the kids. Before I show you how we did it, I want to reassure you that making an apple pie from scratch is not as hard as it seems. It’s actually a piece of pie (pun intended). Just be sure you don’t make the same mistake that I made (and continue to make) with my son. When baking with children, always be sure to put an apron on them and yourself beforehand. I didn’t do this with my son and had to change his clothes before dinner.

Flakiest Pie Crust:

2 cups all purpose flour
1 teaspoon salt
1 cup vegetable shortening (chilled)
1/4-1/3 cup cold water

Apple Filling:

8 cups sliced apples
2 Tablespoons lemon juice
1/4 cup white sugar
1/4 cup brown sugar (increase to 1/2 cup if you like your pie sweet)
2 Tablespoons unbleached all-purpose flour
2 Tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup maple syrup

Click through for the directions and happy baking!

  • How To Make The Best Apple Pie In The World

    How To Make The Best Apple Pie In The World

    I may be biased, but my husband is not, and he has formally declared this as the best apple pie in the world. If my son could articulate his feelings, I think he would agree, but for now I take clean plates, forks, and an empty pie pan as proof that it is indeed the best!

  • Pie Crust

    Pie Crust

    To make the pie crust, first mix all of the dry ingredients together. Then add the vegetable shortening.

  • Coarse Crumbs

    Coarse Crumbs

    With your fingers rub the shortening into the flour until it forms coarse crumbs. Alternatively you could do this with a fork.

  • Ice Water

    Ice Water

    Don’t add the water all at once. I like to measure 1/4 cup of water in a cup and add a couple of ice cubes to make it extra cold (the colder the dough, the flakier the crust). Add dribbles of water and gently toss the flour mixture until it forms a dough. Don’t knead the dough! The less you handle it the better, as over handling will produce a tough crust.

  • Form A Disk

    Form A Disk

    Once your dough has come together, gently form into a disk, cover and refrigerate for 30 minutes to 1 hour.

  • Apple Filling

    Apple Filling

    While the crust is chilling, you can start on your pie filling.

  • Peel, Core & Slice

    Peel, Core & Slice

    You’ll need to peel, core and slice approximately 8 cups of apples. Place them all in a large bowl.

  • Apples


    Try and keep a few extra apples on hand as your tot will surely like to snack while ‘helping’ you.

  • Apple Mixture

    Apple Mixture

    Add the lemon juice, sugars, corn starch, flour, cinnamon, nutmeg, salt and maple syrup to the apples and toss until well coated. I like to use 1/2 cup of sugar instead of the recommended 3/4 of a cup as my family prefers a tart/sweet filling as opposed to a super sweet pie. Add the additional 1/4 cup if you have an extra sweet tooth.

  • Pie Pan

    Pie Pan

    Butter a 9 inch pie pan, set it aside and preheat your oven to 425 F.

  • Pie Crust

    Pie Crust

    Sprinkle a wooden cutting board, or your counter top with flour and roll 1/2 of the pie crust out into a 10-11 inch circle.

  • Fill The Crust

    Fill The Crust

    Pour the apple mixture into the prepared pie dish.

  • Top


    Roll out the remaining pie crust and top the filling. Fold over the remaining pastry edges and pinch to seal. At this point you could crimp the edges or press a fork around the edge to form a pretty pattern, however I prefer a rustic apple pie, so I just seal it.

  • Slit and Bake

    Slit and Bake

    Add 2 slits on the top of the crust with a knife to allow the steam to escape and place the pan on a cookie sheet that has been lined with aluminum foil. This prevents the overflow from messing up your oven. Bake at 425 F for 20 minutes, then turn the temperature down to 350 F and bake for an additional 30-40 minutes.

  • Done!


    A good pie should be left to cool for 20-30 minutes before you cut into it. We never do this and so our slices are not quite sliced. I blame it on my family’s impatience. ;)

  • Yum!


    Plate and serve! Be sure to save yourself a slice as I’ve learned from experience that after you’ve finished your one slice of pie, your family will most likely have finished the entire plate.

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