Mastering the Apple Pie (with Recipe)

Finally master the apple pie this year with that sought-after flaky crust and juicy-sweet apple filling.

When my friends over at Yes! Apples wanted to team up for an ultimate guide to the apple pie, I couldn’t say no! Their apples truly shine and are my absolute favorite to bake with. They’re crunchy, sweet, and full of flavor. Find some links in the blog below to purchase them at a retailer near you!

Yes, there’s a LOT of information here—but it’s full of helpful tips and tricks on how to master each step of the apple pie process. Just take it slow, read each step through, and then come back to tackle the recipe.

You got this friends! Let’s bake.

This post is sponsored by Yes! Apples.

Materials You’ll Need:

• (1) 9-inch pie pan, non-stick pie pan
• Large, deep skillet to cook apple filling
• Various sized mixing bowls
• Measuring cups and spoons (love these adjustable spoons)
• Rolling pin
• Spatula
• Pastry cutter (or knife) to cut out lattice strips
• Kitchen shears to trim excess dough
• Pastry brush (or some kind of brush to apply egg wash)
• Optional: pie dough leaf stamps (like these)

• 

• 

Pie Dough Recipe

My go-to recipe for pie dough comes from Erin McDowell over on Food52. It truly has never failed me, as she is the pie QUEEN! Check out her original recipe here and also be sure to snag a copy of her cookbook “The Book on Pie.” It’s a pie-lovers dream filled with SO many recipes, tips, & tricks to mastering pie.

Step 1: Mastering the Dough

The key to getting that sought-after flaky pie crust lies with the butter! You want to keep your butter as cold as possible throughout all stages of the assembly before it bakes. Cold butter releases steam during the bake, which puffs up your dough and make it super flaky.

So before you do anything, cut your unsalted butter sticks into smaller 1/2 inch cubes, place them on a small plate or in a small bowl, and freeze for about 5-10 minutes.

After you’ve whisked together your flour and salt, you’ll want to toss your cubes of butter in flour to coat them. This creates a little barrier between the warmth of your hands and the butter, but also helps keep your butter from popping out later when you go to roll it.

Then, squish each cube of butter between your index fingers and thumb to create flat little “shingles” of butter. I like to go through, squish each cube first, and then doing a final round of generally rubbing the butter in. By the end, I’m left with plenty of the flat shingles and smaller pea-sized piece of butter as well. Diversity is power, friends!

When it comes to adding the water to your dough, after you add that first 1/4 cup of water, only add it by the tablespoon after that. It’s much easier to add water to a dry dough then add flour to a wet one. So once your dough start to come together, add the water bit by bit (you can even dip your fingers in the ice water as you handle the dough to help it come together without adding too much by mistake).

Split your dough into two separate discs (one for the crust, one for the top/lattice) before wrapping tightly in plastic and chilling in the fridge for at least an hour.

For Extra Flaky + Easier to Handle Dough

To help create some flaky layers and get your dough into a more pliable consistency, follow the below steps! Trust me, you’ll be much happier that you did.

• After that first hour of chilling, on a lightly floured surface (and working one disc of dough at a time), roll out each disc into a large 10-12 inch square.
• Then, fold it in half from top to bottom and then from left to right, so that you’re left with a smaller square.
• Repeat this entire process one more time: rolling out into a rectangle and folding in half twice (total of 2 times)
• Wrap it tightly in plastic, and chill in the fridge for 1 more hour before using

Trimming + Transferring the Pie Crust

Use the below photos to help guide you in how to prepare the base of your apple pie crust! You want an inch or two of overhang around the outside edge for folding/crimping later (use the scraps you trim off to roll and stamp out your pie leaf stamps if using on top).

When rolling your dough backwards onto the rolling pin to transfer to your pie pan, lightly dust the top/bottom of your dough and rolling pin with flour! This will help the dough not stick as your roll it back onto the pin and then forward onto the pan.

Once it’s successfully transferred, help settle your dough into the pan so that it fills in all the natural crevices. Make sure to get this back into the fridge to cool down before doing anything else! You want to keep that butter cold.

• 

• 

• 

• 

• 

• 

Cutting Pie Lattice Strips (If Using)

Roll out one of your discs of dough into a large rectangle (~12×14 inches) and cut lengthwise into (12) 1 inch strips. You want to roll out your dough into the same thickness as your base, so roughly 1/4 inch. It’s also better to make the rectangle longer rather than shorter so you know the strips reach all the way across the pie pan.

Some recipes may ask you to cut out your lattice strips from a circular shape and then work out which strips are for the middle vs. outside edges. By cutting it into a rectangle, you’re cutting out the guesswork and can just trim off the excess dough after assembling the lattice anyways.

For me—this method creates less stress, but do what feels right and easiest for you!

• 

• 

Step 2: Mastering the Filling

Prep is your friend when preparing your apple pie filling!

After you’ve peeled, cored, and thinly sliced your apples, toss them with the lemon juice in a strainer set over a bowl. This will help keep them from browning while you prep all of your other ingredients (with Yes! Apples, I’ve truly never had an issue with browning—they keep fresh for so long, it’s amazing).

Pre-cooking your apple pie filling ensures that it’s never undercooked once you actually go to bake the pie. It also helps wrangle in those juices—no soggy bottoms here, folks!

Cooking the Apples:

1. In a large, deep skillet, melt your butter over medium heat. Add your apples, tossing to coat them in the melted butter. Then add both sugars, spices, and salt, tossing to coat the apples. Cook over medium heat for 8-10 minutes.
2. Add your apple cider vinegar and vanilla extract, tossing to combine. Then add your flour and 1 tablespoon of corn starch. Cook for 3-5 minutes more until the mixture has thickened (if it hasn’t thickened enough, you can add another tablespoon of corn starch and cook for about another 2 minutes).
3. Take off the heat and let the mixture cool completely before using.

Cooling TIP: Spread your apple filling into an even layer on a large baking sheet to help cool down faster.

• 

• 

• 

Step 3: Mastering the Assembly

Make sure your filling has cooled completely and then pour into your prepared crust in the pie pan. Even things out with a spatula as necessary.

Then, using the strips you prepared early, assemble the lattice (see instructions below for a step-by-step walkthrough of how to do this). After you’ve trimmed the excess from the strips and folded over your crust, crimp the edges as desired (also see notes below for a step-by-step breakdown of how to crimp your curst).

After you’ve crimped the edges of your crust, you can add any leaf cutouts you may have prepared to the top of your dough. To apply any leaf cutouts: lightly whisk 1 egg white and brush the backs of each and then gently press them onto the dough to help them stick.

If at any point in the assembly process your dough starts to get a little sticky or difficult to handle (the butter starts to warm up), just pop everything into the fridge for about 15 minutes to firm back up. Then just keep on going!

Once your pie is completely assembled, place it in the freezer for 30 minutes before baking. This, again, keeps that butter cold and will give you super flaky pie crust.

• 

• 

• 

• 

• 

• 

How to Lattice Your Pie Crust

1. Evenly place 6 of your strips horizontally across the pie pan.
2. Lift 3 alternating strips (start on either side—lift that first strip, skip one, lift the second, skip one, lift the third) all the way back on themselves until they’re basically at the edge.
3. Place one of your unused strips perpendicular (vertically in this case) on top of the strips still laying flat, making sure it’s nestled up against the strips you folded back. Fold back down those initial 3 strips overtop the one you just laid down.
4. Now fold the other 3 strips back (the ones you left flat the first time) so that they fold over the vertical strip. Place another unused strip perpendicular on top again and unfold your 3 strips overtop that. Keep alternating and placing strips vertically until your remaining 4 strips are used!
5. Trim the excess bits of your strips around the edge so that they line up with the outside edge of the dough in your pan (see image above in the blog). Then fold your the bottom piece of dough overtop and inward over your strips, tucking them together tightly and pressing to help seal.

How to Crimp Your Crust

1. Start anywhere around the curst and with your non-dominant hand, form pinchers with your thumb and index finger. Rest these on the outside edge of the dough as if you’re going to push it inwards.
2. Using your dominant index finger on the inside edge of the dough, push outward into the little v-shaped crevice made by your “pinchers.”
3. Let your dominant index finger do most of the pushing and only slightly press inwards with the v-shape of your other two fingers.
4. Start the next crimp right next to where the first one ended and work your way around the pie until you’re back where you started.

Check out this article here for another walkthrough (and other fun options) on how to crimp your pie crust! 

• 

• 

Step 4: Mastering the Bake

With most bakes, especially pies, you’ll always see a range for the bake time. This is to account for the fact that not all ovens are create equal and they’re not always calibrated accurately. While your oven may say “425°F,” it may actually be 5-10° higher or lower. Which is why getting an oven thermometer to see how your oven ticks is key to more accurate bakes.

That’s also why you’ll typically be given visual cues to look out for along with a range of baking times. That way if you have to push past the given time, you at least know what kind of browning or other cue to look for to let you know your pie is done.

What to Look For with Apple Pie:

• Even browning of your crust around the entire surface (if it’s splotchy or uneven, give it more time).
• Your apple filling will start to bubble up over the lattice—this, along with an evenly browned crust, is a great indicator that your filling is ready and that the underside of your crust is too.

If your crust starts to burn, but the filling has yet to bubble, you cover the top or edges with some foil. This will protect it from browning further while the inside continues to bake through.

Egg Wash + Sugar

You’ll apply your egg wash and sugar topping right before you bake your apple pie (so after you’ve frozen it for 30 minutes post-assembly). I like to go heavy with brushing on my egg wash (1 egg lightly whisked) because it gives it a dark, crispy top. The more you apply, the quicker your crust will brown on the top—so keep that in mind and be sure to check in after that first 30 minutes to see where it’s at.

For the top, I love sprinkling demerara/turbinado sugar over my egg wash! It gives a much-welcome, caramel-like crunch to the finished crust. You can also just sprinkle over regular granulated sugar if you’re unable to find demerara. It works just as well and will still be delish!

• 

• 

• 

• 

Go Check out Yes! Apples

When it comes down to it—your apple pie is only as good as the apples inside it! What good is biting through a flaky curst if the filling inside isn’t up to snuff? Which is you 100% why you need to check out Yes! Apples.

They stay fresh for so long and provide just the right of juicy-crunch you’re looking for when baking. You really want the apple flavor to shine in this case, so why not go with the best of the best?

Click here to find out where to grab some at a retailer near you!

I used a variety of their apples to add some depth to my pie! So you can go all in one kind (their KORU is a favorite of mine) or mix things up. Have some fun and happy baking, friends!

Be sure to tag me over on Instagram (@joshisbaking) if you decide to tackle pie this year—I would love to see it!

Print

Check out my other recipes with Yes! Apples:

• Apple Pecan Scones
• Apple Cinnamon Pocket Pies
• Fresh Apple Oatmeal Cookies
• Apple and Almond Cream Galette

Looking for something else to bake?

• Bars
• Blondies
• Brownies
• Cake
• Cookies
• Donuts
• Loafs
• Muffins
• Pastries
• Pop Tarts
• Scones
• Uncategorized