To make apple pie with a crisp crust, fill a 9-inch pie shell with thinly sliced, spiced apples, add a vented top crust and bake until the filling bubbles. Start at 425°F (218°C) for 20 minutes, then lower the oven to 375°F (191°C) until the crust is deep golden and the apples are tender. Let the pie cool completely before slicing so the juices have time to thicken.
Choose apples that stay tender without turning to mush
Use firm baking apples such as Granny Smith or a mix of tart and sweet varieties. Peel and core them, then slice them roughly ⅛ inch (3 mm) thick. Even slices cook at about the same pace. Toss the cut apples with lemon juice while you prepare the sugar and spices.
| Pastry | 2 crusts for a 9-inch pie |
|---|---|
| Peeled, sliced apples | 8 cups (about 2 lb sliced) |
| Lemon juice | 2 tbsp |
| Granulated sugar | ¾ cup |
| All-purpose flour | 2 tbsp |
| Cornstarch | 2 tbsp |
| Ground cinnamon | 1 tsp |
| Fine salt | ½ tsp |
| Unsalted butter, diced | 2 tbsp |
Mix the thickener through the filling
Whisk the sugar, flour, cornstarch, cinnamon and salt together in a small bowl. Sprinkle the mixture over the apples and turn the slices until lightly coated. Lay one pastry round in the pie dish and ease it into the corners. Add the apples and scatter small pieces of butter on top.
Add a top crust and make room for steam
Lay the second pastry round over the filling, pinch the edges together and cut a few slits near the center. For a lattice, cut the pastry into strips and weave them across the filling before sealing the edge. Chill the assembled pie for about 10 minutes while the oven finishes preheating.
Bake until the filling bubbles
Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F (218°C) for 20 minutes, then reduce the temperature to 375°F (191°C) for about 40 minutes more. Look for bubbling filling near a center vent and a golden crust. If the edge is already darkening while the filling is still quiet, cover the rim with a strip of foil and keep baking.
Cool the whole pie before cutting
Set the dish on a wire rack and let it cool completely. The starch-thickened juice firms as it cools. If you want to serve the pie warm, slice it once it has set and warm individual pieces. A thin pie server helps support the bottom crust when you lift the first slice.
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Diagnose a runny filling or a pale bottom
If the first slice leaves a puddle in the dish, consider whether you cut the pie warm or pulled it before the filling bubbled in the middle. Next time, watch those two cues in addition to the timer. If the bottom is pale, bake in the lower part of the oven and follow the recipe’s guidance for your type of pie plate. Keep the top from overbrowning with foil if needed.
Sources and related guides
King Arthur Baking’s apple pie formula and oven schedule · King Arthur Baking’s pie baking guide
On Wondelique, see how to make vanilla ice cream and how to make whipped cream.
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