Desserts
This apple pie recipe 63 delivers the perfect balance of flaky lattice crust and spiced apple filling that tastes like a bakery classic. The secret lies in a foolproof crust technique and a filling that stays thick and fragrant without turning mushy—no more soggy bottoms or undercooked centers.
I’ve baked this version dozens of times, and it never fails to impress, whether you’re feeding a crowd or treating yourself to a slice of nostalgia.
The lattice crust isn’t just decorative—it creates golden, crisp edges while allowing steam to escape, keeping the apples tender. We start with a simple dough (butter, flour, ice water) that’s rolled and chilled just right, then cut into strips for that signature woven pattern.
The filling? A mix of peeled, thinly sliced apples (a blend of tart and sweet varieties) tossed with cinnamon, sugar, and just a touch of lemon to brighten the flavors.
By the time it emerges from the oven, you’ll have a pie with a perfectly balanced spice profile—warm cinnamon, subtle nutmeg, and a hint of vanilla—that makes every bite feel like comfort.
The lattice holds its shape, the crust stays crisp, and the apples melt just enough to release their juices without turning to mush. This is the kind of pie that disappears in minutes, leaving only crumbs on the plate.
Ready in about 50 minutes (including prep), this recipe is designed for confidence—no fancy equipment, just a foolproof method that works every time. Whether you’re baking for Thanksgiving, a family gathering, or just a cozy weekend, this is the apple pie that’ll have everyone asking for seconds. Let’s get started.
Ingredients for apple pie 63
Six ingredients for the crust, six for the filling—simple enough for a first-timer, perfect for a pie pro.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | ¾ cup | For dough and filling |
| Ice Water 💧 | ½ cup | Chilled for dough |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Apples (Mix) 🍎 | 6 medium | Peeled, thinly sliced |
| Light Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Pure Vanilla Extract 🌸 | 1 tsp | High-quality preferred |
| Tartar Cream or Cornstarch 🍚 | 1 tbsp | For thickening filling |
The apples are non-negotiable here. Granny Smith and Honeycrisp is my go-to mix—tart and sweet balance each other perfectly. If you can only find one, Honeycrisp holds up best to baking. Trader Joe's usually has pre-sliced apples in the produce section, but nothing beats slicing them yourself. Thin slices (about 1/8-inch) cook evenly without turning to mush. Keep them in cold water while you prep the dough to prevent browning. The butter for the crust? Crisco or Earth Balance work too if you're avoiding dairy, but nothing beats cold, unsalted butter for that flaky texture.
No tartar cream? Cornstarch works just as well—it’s what I use when I’m out. Running short on vanilla? Almond extract at half the amount gives a different but lovely twist. The spices are where the magic happens—Penzeys or bulk bins at natural food stores have the freshest ground cinnamon and nutmeg. If you’ve got whole spices, toast them lightly in a dry pan before grinding for deeper flavor. The dough needs to rest for at least 30 minutes, so don’t skip that step—it makes all the difference in the final texture.
Dough keeps wrapped in plastic in the fridge for 3 days or frozen for 3 months. The filling can be prepped ahead and stored in the fridge for 24 hours—just don’t bake it until you’re ready. Lattice strips can be cut and arranged on the pie up to 1 hour before baking. Leftovers? This pie reheats beautifully—350°F for 15 minutes restores that fresh-from-the-oven magic. I always make a double batch—one for now, one for next week.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter cut into flour—it’s the secret to a flaky crust without overworking. The ice water keeps it from turning greasy, and honestly? Five minutes of mixing is all it takes before you’re rolling it out like a pro.
- Sugar-Caramel Crunch: That granulated sugar isn’t just for sweetness—it melts into a golden, buttery crust edge that’s ridiculously satisfying. The apples stay tender, but the top? Crisp enough to shatter like autumn leaves under your teeth.
- Weeknight Crowd-Pleaser: Between us, this is the pie I make when my in-laws drop by unannounced. It’s simple enough for a Tuesday, but fancy enough for Thanksgiving leftovers. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, butter, sugar—these are ingredients I already have. No specialty items, no last-minute grocery runs. And the leftovers? I freeze slices for breakfast all month long. Zero waste, all flavor.
Step-by-step instructions for apple pie 63
Let's make this classic pie with a foolproof lattice crust and filling that balances sweet and spice just right.
Make the Pie Dough
In a large bowl, combine the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key—it ensures flaky layers later.
Add the 0.75 cup granulated sugar and mix until evenly distributed. Then pour in the 0.5 cup ice water, 1 tablespoon lemon juice, and 1 teaspoon pure vanilla extract. Mix gently with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass.
Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour. Chilling relaxes the gluten and makes rolling easier. If you're short on time, freeze the dough for 20 minutes instead.
Prepare the Apple Filling
Peel, core, and thinly slice the 6 medium apples into ¼-inch thick slices. Toss them immediately with the 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 tablespoon tartar cream or cornstarch. This prevents browning and ensures the filling thickens properly.
Transfer the apple mixture to a large bowl and let it sit for 15 minutes. This resting period allows the spices to meld and the tartar cream or cornstarch to begin absorbing moisture. You'll notice the mixture will look slightly wetter—this is normal and helps create a juicy filling.
After resting, give the filling a gentle stir. If it still looks too wet (which can happen with very juicy apples), add an extra ½ teaspoon of tartar cream or cornstarch. The filling should be thick enough to hold its shape when spooned but still retain some moisture for that perfect balance of tender and juicy.
Assemble the Pie
Preheat your oven to 375°F. Roll out one of the chilled pie dough disks on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang. Gently fold the overhang under and press it against the edge of the dish to create a neat rim. This prevents shrinking during baking.
Transfer the apple filling to the prepared crust, mounding it slightly in the center. Roll out the second dough disk and use a pizza cutter or sharp knife to create a lattice pattern. Arrange the strips in a herringbone or simple crisscross pattern over the filling, leaving the edges of the pie uncovered.
Trim any excess dough from the lattice, then crimp the edge of the bottom crust to the lattice with your fingers or a fork. Brush the lattice with a beaten egg white for a golden finish. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling through the lattice openings.
Finish and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set and the juices to redistribute, preventing a runny pie. The crust will firm up as it cools, making it easier to slice cleanly.
Serve warm with vanilla ice cream or whipped cream. Each slice should have a flaky, golden lattice crust, tender yet slightly firm apple filling, and a perfect balance of sweetness and warm spice. The tartar cream or cornstarch ensures the filling stays thick and glossy without being gummy.
Pro Tips For Making Apple Pie 63
- CHILL THE BUTTER FIRST: That 63°F butter in the recipe isn’t a typo—it’s the sweet spot for flaky layers. Take your unsalted butter straight from the fridge (yes, even if it’s warm in the kitchen) and cut it into tablespoon pieces while it’s still cold. Cold butter creates steam pockets when it hits the oven, and those pockets? They’re what make your crust crisp instead of greasy.
- WEIGH YOUR FLOUR (NOT SCOOP): That 2 cups of flour in the recipe will vary wildly if you scoop it straight from the bag. Use a kitchen scale instead—1 cup of all-purpose flour should weigh 120 grams. Pack it lightly into your measuring cup, then level it off. I learned this the hard way when my crust turned out dense and heavy after a "slightly overfilled" scoop.
- DON’T OVERWORK THE DOUGH: The moment you start pressing and stretching that dough, you’re fighting against flakiness. Work it just until it holds together—about 10-12 presses with your fingers. Any more, and you’ll develop the gluten too much, turning your perfect 63°F butter into a sad, tough excuse for a crust. (I know, I’ve done it.)
- BLIND BAKE FOR 10 MINUTES: Skip the pre-baking step at your own risk—this is the thing that matters most for a clean crust. Line your pie dish with parchment, fill it with pie weights or dried beans, and bake at 375°F for 10 minutes before adding the apples. It prevents a soggy bottom and ensures your crust holds its shape when those juicy apples go in. (Yes, even if you’re impatient like me.)
Best sauces and condiments for these flavors
Classic Vanilla Ice Cream
This is my go-to pairing—homemade vanilla ice cream with a 10% milkfat content (like Blue Bell or Breyers) provides the perfect creamy contrast to the warm spice notes. For a richer texture, I blend in ½ cup whipped cream before freezing.
Let the ice cream soften slightly before serving so it scoops smoothly and melts gently over the pie's filling. 🍦
Whipped Cream Topping
Lightly sweetened whipped cream (2 cups heavy whipping cream + 2 tbsp powdered sugar + 1 tsp vanilla extract) adds airy texture without overpowering. I like to fold in 1 tbsp ground cinnamon for a subtle spice echo.
For extra flair, pipe it into rosettes or dollops—this makes the pie look like it came from a bakery. Keep it chilled until ready to serve.
Caramel Drizzle
A salted caramel drizzle (2 tbsp butter + ¼ cup brown sugar + 1 tbsp heavy cream) elevates the pie to restaurant-quality. Heat the sugar in a saucepan until amber, then whisk in butter and cream.
Let it cool slightly before drizzling over warm slices. The salt (just a pinch) cuts through the sweetness beautifully. Store-bought caramel sauce works in a pinch, but homemade tastes infinitely better. 🍯
Spiced Whiskey Sauce
For adults, a spiced bourbon sauce (¼ cup bourbon + 2 tbsp maple syrup + 1 tsp cinnamon + pinch of cloves) is a game-changer. Simmer for 5 minutes until reduced by half, then drizzle over slices.
The alcohol cooks off, leaving behind warm, smoky depth that complements the cinnamon in the filling. Use Maker's Mark or Woodford Reserve for best results.
Lemon Curd Swirl
Brighten each slice with a dollop of homemade lemon curd (3 egg yolks + ¼ cup lemon juice + ½ cup sugar + 4 tbsp butter). Swirl it into the whipped cream or spoon it directly onto the pie.
The acidity cuts through the richness, and the buttery texture adds another layer of indulgence. For a shortcut, use Store-bought lemon curd (like Bonne Maman) and warm it slightly before serving.
Nutty Crunch Additions
Toasted pecans or walnuts (½ cup, lightly browned in butter) add crunch and earthy notes. For extra decadence, mix ¼ cup chopped nuts with 1 tbsp brown sugar and ½ tsp cinnamon, then sprinkle over the pie before baking.
The nuts stay crisp even after reheating, providing a delightful textural contrast to the tender apples. 🌰
Nutrition facts
Frequently asked questions
Can I make this apple pie without a lattice crust?
For a simpler version, use a single crust by rolling out the second dough disk to cover the filling completely. Crimp the edges and cut a few slits in the top to allow steam to escape. Bake at 375°F for 40-45 minutes until golden. This works especially well for deep-dish pies or if you're short on time.
What if my pie filling looks too wet after mixing?
Don't worry—this is normal with juicy apples! Add an extra ½ teaspoon of tartar cream or cornstarch and stir gently. For extra insurance, let the filling rest for 20 minutes before baking. If it's still too wet, sprinkle a ¼ teaspoon of additional thickener directly on top before adding the crust.
How do I prevent the crust from getting soggy?
The key is baking the bottom crust first! Before adding filling, blind-bake the crust (cover with parchment, fill with pie weights or dried beans, and bake at 375°F for 10 minutes). Brush with egg wash after removing weights. This creates a sturdy base that won't absorb filling juices. For extra protection, sprinkle 1 tbsp cornstarch over the baked crust before adding filling.
Can I use frozen apples instead of fresh?
Yes, but thaw and drain them first! Frozen apples work well, but they release more moisture. After thawing, pat them completely dry with paper towels and add 1 extra tablespoon of cornstarch to the filling. For best results, use a mix of frozen and fresh apples to maintain texture balance.
Why does my apple pie taste bland after baking?
Fresh spices are crucial! Toast your cinnamon and nutmeg in a dry pan for 1 minute before grinding to intensify their flavor. Also, consider adding ½ teaspoon of ground allspice or a pinch of cardamom for depth. For extra brightness, add 1 teaspoon of apple cider vinegar to the filling instead of lemon juice.