Recipes & Cooking Desserts & Baking Pies Apple Pie Apple Pie Be the first to rate & review! You’ve found the best apple pie recipe. Here are the step-by-step directions you need to find out how to make an apple pie from scratch. By Sheryl Geerts Sheryl Geerts Sheryl Geerts is an editor and author who has nearly three decades of writing and editing experience. She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications. Learn about BHG's Editorial Process Updated on March 28, 2024 Recipe tested by Colleen Weeden Recipe tested by Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Steven McDonald Prep Time: 30 mins Bake Time: 1 hr Cool Time: 2 hrs Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Whether you’re celebrating national apple pie day or needing to make a dessert for your family and friends, it’s always a good idea to have a simple apple pie recipe on hand like this one. Step-by-step, this classic apple pie recipe shows you how to make apple pie from scratch. It starts with our test kitchen’s signature pastry for double-crust pie and shows you just the right combination of ingredients for the perfect apple pie filling. It ends with helpful tips to decorate a pie top and even gives you directions on how to make an apple crumb pie variation. If you’re short on time, you can cut your prep time in half with our tips to create a make-ahead pie crust. Or if you’re just craving apple flavor but don’t want the extra work, try making these apple pie desserts. Test Kitchen Tip: When making pie, it’s important to choose an apple variety that will stand up to the heat. Granny Smith apples are favored among tart apple-lovers, but if you prefer a sweeter cooking apple, choose from Cortland, Golden Delicious, Jonathan, Newtown Pippin, Rome Beauty, Winesap, or York Imperial. How to Make Apple Pie from Scratch That Would Make Grandma Proud Ingredients 1 Recipe Pastry for a Double-Crust Pie ¾ cup granulated sugar 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 6 cups thinly sliced, peeled cooking apples (6 medium) ⅓ cup dried cranberries (optional) 1 tablespoon lemon juice (optional) 1 egg, lightly beaten 1 teaspoon water Turbinado (raw) sugar and/or coarse sugar Pastry for Double Crust Pie 2 ¼ cups all-purpose flour ¾ teaspoon salt ⅔ cup shortening 8 tablespoons cold water Directions BHG / Ana Cadena Preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface roll one pastry ball into a 12-inch circle. Ana Cadena Ease pastry circle into a 9-inch pie plate without stretching it; set aside. BHG / Ana Cadena In a large bowl stir together granulated sugar, flour, cinnamon, and nutmeg. BHG / Ana Cadena Add apples and, if desired, dried cranberries; toss gently to coat. If apples lack tartness, add lemon juice. BHG / Ana Cadena Transfer apple mixture to pastry-lined pie plate. Trim pastry even with pie plate rim. BHG / Ana Cadena Roll remaining pastry ball into a 12-inch circle. Cut slits in pastry and/or cut apple shapes from pastry with a 1- to 1-1/2-inch cookie cutter. BHG / Ana Cadena Place pastry circle on filling; trim to 1/2 inch beyond outside edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. If using, place apple shapes on top of pastry. BHG / Ana Cadena In a small bowl combine egg and the water. Brush pastry with egg mixture and sprinkle with turbinado and/or coarse sugar. BHG / Ana Cadena Cover edge of pie loosely with foil. Bake for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and filling is bubbly. BHG / Ana Cadena Cool on a wire rack about 2 hours to serve warm, or cool completely. Pastry for Double Crust Pie In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Add additional cold water, 1 tablespoon at a time, until all is moistened. Divide dough in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry as directed. Add filling and roll out remaining dough as directed. Apple Crumb Pie Variation Prepare as directed, except substitute 1 recipe Pastry for a Single-Crust Pie for Pastry for a Double-Crust Pie. Fill pastry-lined pie plate as directed. For topping, in a small bowl stir together 1/2 cup all-purpose flour and 1/2 cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle topping over apple mixture. Do not brush with egg mixture or sprinkle with turbinado and/or coarse sugar. Bake as directed. Nutrition per serving: 462 calories, 4 g protein, 77 g carbohydrate, 17 g total fat (8 g sat. fat), 27 mg cholesterol, 4 g fiber, 8% Vitamin A, 10% Vitamin C, 240 mg sodium, 3% calcium, 10% iron Rate It Print Nutrition Facts (per serving) 441 Calories 17g Fat 68g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 441 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 23mg 8% Sodium 229mg 10% Total Carbohydrate 68g 25% Total Sugars 35g Protein 5g 10% Vitamin C 5.9mg 7% Calcium 20.2mg 2% Iron 2mg 11% Potassium 196mg 4% Folate, total 76.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.