How to Make Apple Pie in 10 Simple Steps

  • 01 of 11

    How to Make a Basic Apple Pie

    Apple Pie
    The Spruce / Leah Maroney

    Every year, especially around the holidays, the desire to make apple pie surges. With the tart taste of apples, the sweetness from the cinnamon sugar, and the crunch of that delicious flaky crust; apple pie undeniably embodies the flavors of fall.

    If you're like us and were a little overzealous when you went apple picking, you'll need a way to use up that bounty. Sure, you can whip up apple butter and applesauce, but nothing beats a classic apple pie, particularly when apple season is at its peak.

    Below we provide a step-by-step tutorial of how to make your basic apple pie with either a lattice or standard top crust. No matter if you are a beginner, or veteran baker looking to brush up on their apple pie making skills, we've got you covered. 

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  • 02 of 11

    Chill the Ingredients

    Cutting butter with a pastry blender
    The Spruce / Leah Maroney

    First thing's first, we need to prep the ingredients. In a large bowl, mix together 2 and 2/3 cups flour and 1 teaspoon salt, then chill in the fridge.

    Next, in separate dishes, place 1 cup shortening and 3/4 cup cold water in the fridge, until they are chilled.

    Once the shortening and water are chilled, remove from the fridge and add them to the large bowl with flour and salt. 

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  • 03 of 11

    Combine the Shortening and Flour

    Cutting butter
    The Spruce / Leah Maroney

    Using a pastry blender, a food processor, or two knives in scissor fashion, cut the flour mixture and shortening until it resembles coarse crumbles. There should be some larger pieces of shortening that are still present in the mix. Ultimately it will look crumbly.

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  • 04 of 11

    Creating a Ball of Dough

    Kneading the dough
    The Spruce / Leah Maroney

    After you have accomplished coarse crumbles, add 1/2 cup cold water to the bowl and mix by hand. Continue to add more water, but only just enough to make the dough start to form a ball of dough, like photographed above.

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  • 05 of 11

    Dividing Dough

    Dividing apple pie dough
    The Spruce / Leah Maroney

    Once you have made your dough, divide it into two equal-sized balls. Flatten into disks by using the palm of your hand and then wrap in plastic wrap. Place in the refrigerator and let chill for at least 30 minutes.

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  • 06 of 11

    Peel and Core Apples

    Peel and core apples
    The Spruce / Leah Maroney

    While the dough is chilling in the fridge, wash, core and peel 6 to 8 apples. Feel free to use a variety of sweet and tart apples. Though you may find some varieties too tart to munch on, they will be baked and seasoned with delicious spices, so the end result will taste incredible!

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  • 07 of 11

    Mix the Apple Filling

    Apple pie filling
    The Spruce / Leah Maroney

    Cut the apples into 1/4-inch slices (or however thick you prefer). Then, in a large bowl, mix the apple slices with 1 cup firmly packed brown sugar, 2 tablespoons flour, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, and 1 teaspoon nutmeg. Make sure that the apples are completely coated.

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  • 08 of 11

    Line the Pie Plate

    Line pie plate
    The Spruce / Leah Maroney

    Once you have your apple filling made, roll out one ball of dough to at least 2-inches larger than the pie plate you are using and then line the pie plate. This will help when attaching the top crust to the bottom crust.

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  • 09 of 11

    Fill the Pie Shell

    Filling pie shell with apple pie filling
    The Spruce / Leah Maroney

    Pour the apple mixture into the pie shell. Cut 1 to 2 tablespoons of butter into small pieces and dot the apple pie filling.

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  • 10 of 11

    Create the Lattice Top Crust

    Lattice crust
    The Spruce / Leah Maroney

    For creating the top crust, there are two options we mention here: creating a lattice top crust and creating a standard top crust. Both are beautiful ways to present your pie. Choose whichever moves you most in the moment.

    To Create a Lattice Top Crust

    Roll out the second ball of dough and cut into 1/2-inch wide strips. Lay half of the strips about 1/2-inches away from each other in one direction. Flip them over halfway and then start interlacing them with the remainder of the strips, in the opposite direction. Repeat until you have an interlaced crust.

    Once you've created the lattice, brush with milk and sprinkle with sugar. Bake at 425 F for 15 minutes. Remove from oven. Loosely cover pie with foil, so the crust doesn't burn and then return to the oven to continue baking for 25 to 30 minutes. Remove from oven, let cool for 15 to 20 minutes, then enjoy!

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  • 11 of 11

    Create a Standard Top Crust

    Baked apple pie
    The Spruce / Leah Maroney

    To Create a Standard Top Crust

    There are so many ways to attach a top crust for a pie. First, roll out the second ball of dough until 1/8-inch thick. Next, select which type of design you would like to use to create the border where the bottom and top crusts join. You can make a large scalloped design, rope crust crimp, an angled crust crimp, or use a fork to crimp the edge. Any way you choose to attach your top crust, just make sure to create vents by cutting the top bit of dough a few times with a pairing knife. Brush with milk and sprinkle with sugar. Bake at 425 F for 15 minutes. Remove from oven and cover the edges with aluminum foil so they don't burn. Return to oven and bake for an additional 25 to 30 minutes. Once finished baking, remove from the oven and allow the pie to cool for 15 to 20 minutes. Pair with a scoop of ice cream and enjoy!