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The Best Apple Pie

This really is The Best Apple Pie. The crust is tender and flaky, and the filling perfectly delicious with the flavours of apple and cinnamon!

If you’re looking for a classic apple pie recipe, this is it! I’ve been making this delicious recipe for years…it’s tried-and-true! I hope you love it.

  • THE CRUST – the crust is tender and flaky.
  • THE FILLING – the filling is perfectly cinnamon apple-y!.
  • IT’S A CLASSIC – just like Grandma used to make. Yum.
a top down close up image of a baked apple pie. next to the pie are apples

Classic Apple Pie

This pie has the most tender and flaky crust, and the filling is soft, sweet and cinnamon apple-y! Everything an apple pie should be. Serve this classic pie with a scoop of vanilla ice cream or whipped cream. We also LOVE it with slices of cheddar cheese on the side…have you had apple pie this way? Cheese + apple pie = delicious!

a close up image of a baked apple pie. next to the pie are apples

Making the Crust for Apple Pie:

The perfect apple pie starts with the crust! I like to start with my tried-and-true pastry recipe that makes the most tender and flaky crust. Then I make a filling with my favourite apple pie apples, McIntosh. The result, is the Best Apple Pie!

a top down image of a rolled out pie crust. next to the crust is a rolling pin and circle of dough
a top down image of a pie plate filled with uncooked pie crust and sliced raw apples
a close up image of a baked apple pie. next to the pie are apples

Baking tip!

I bought a pie crust shield and it’s the BEST thing ever for baking pies (see the image below). Often when baking, the pie crust edges will darken much faster than the rest of the crust, so when I see that the edges are close to burning, I will lay the shield onto the pie. No more burnt crust! Love it. This is an affiliate link: this is the one I bought.

a top down close up image of a pie crust shield place on a baked apple pie. next to the pie are apples

It doesn’t have to be perfect.

I think a lot of times, perfection stops people from baking pies. Pies do not need to look perfect. Repeat after me, pies do not need to look perfect. I have to remind myself of this every time I make pie…it seems a silly thing but it’s a good reminder. It’s okay if the filling bubbles up through the vents, that just means that the filling is delicious. The crust edges may get a little dark, that’s ok, you can fix it or prevent it with foil or a shield. The crust may settle funny over a mound of apples…if you look closely at my pictures, that’s what happened with this pie. It’s fine. When it comes to pie , it’s all about flavour.

a close up image of a baked apple pie. next to the pie are apples

Crust Decorating Idea: Pie Crust Stamps

Sometimes I like to get creative with my pie crusts. I have a set of pie crust stamps that I bought at Michaels that are perfect for a fall pie. Just stamp the leaves out of the dough, then lay them out how ever you like on to the top of your pie. No skill involved…trust me…you can do this. SO easy, and makes such a beautiful pie. I’m in love with this pie.

Apple Pie Tips & Tricks

  • Apples: I like to use McIntosh apples for my pies, but you can use your favourite baking apples. Other delicious options are Granny Smith, Honeycrisp, Golden Delicious, and Braeburn.
  • To peel or not to peel? I always peel my apples first, because we don’t like the peels in the pie. But if you prefer to leave them on, that’s fine!
  • Place a baking sheet under your pie. I like to place a baking sheet on the rack directly under the pie in case the apple filling bubbles out…which it almost always does. This saves you from having to clean your oven after.
  • Why the high heat for baking? Baking the pie at 425 degrees F for about 20 minutes, ensures that the bottom of the crust doesn’t get soggy. Just make sure to turn the heat down to 350 degrees F after this time.
  • Pie Crust Shield: As I mentioned above, I like to use my pie crust shield if it looks like the edges of the crust are getting dark too dark. You can uses small strips of tin foil instead to achieve the same effect…just take small pieces and cover the edges as best you can.
  • Leftovers: I store leftovers, covered, on my counter for a couple of days…but honestly this pie doesn’t last long.
a close up image of a baked apple pie. next to the pie are apples

The Best Apple Pie

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This really is The Best Apple Pie.  The crust is tender and flaky, and the filling perfectly delicious with the flavours of apple and cinnamon!

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 1 pie 1x
  • Category: Pie
  • Method: Baking


Units Scale

Apple Filling:

  • 8 medium apples (peeled, cored and 1/4 inch sliced)
  • 3/4 sugar
  • 3 tbsp flour
  • 1 tsp cinnamon
  • 1/8 tsp salt

Pie crust (This recipe makes 1 top and 1 bottom crust)

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water


  1. Preheat your oven to 425 degrees F.
  2. Make the apple filling first: slice the apples into 1/4 inch slices, then combine them with the sugar, flour, cinnamon and salt. Set aside.
  3. In a separate bowl, sift together the flour and salt.
  4. With a pie cutter, cut in the shortening until the particles are pea sized.
  5. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
  6. Press into a ball. Then split into 2 balls. It’s okay if the mixture is crumbly. In fact crumbly makes for a tender, flaky crust!
  7. Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9″ pie plate.
  8. Using new piece of parchment paper, roll out the other crust for the top of the pie. If you are using pie crust stamps, use the dough for the top crust and use as much of the dough as possible while using the stamps. If you are laying on a top crust (instead of using pie stamps) just make sure to cut ventilation holes into the crust.
  9. Make a mixture of sugar and cinnamon, then sprinkle it on to the top of the pie crust.
  10. Bake for about 20 minutes at 425 degrees F (this will ensure that you don’t end up with a soggy bottom crust). Tip! Place a baking sheet on the rack directly under the pie in case the apple filling bubbles out.
  11. Then after this time, reduce the heat to 350 degrees F and bake for about 25-30 minutes more. (Until the crust is lightly browned and the apple mix is bubbling up from under the crust.)
  12. Remove from the oven and let cool on a wire cooling rack. Let it cool for at least an hour before cutting into it. Enjoy!

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Have a delicious day!

Note: This recipe was originally published September 2015. I have since updated it with new images and more recipe tips!

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  1. Thanks for sharing your AMAZING pie with us at Inspire Me Monday at Create With Joy!
    I am so excited to feature you at this week’s party Jo-Ann (#196) and can’t wait to see more of your fabulous creations! 🙂

  2. I’m licking my lips right now! Looks so good! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Monday! Lou Lou Girls

  3. Thank you for linking up to last week’s Tasty Tuesday linky. I’ve pinned your recipe this the Creative K Tasty Tuesday Pinterest board. I hope that you’ll link up again tomorrow.

  4. I found our amazing recipe on Create With Joy and have had it up in my tabs for days. I dont bake pies often but if I did I would love to make it this way.
    Have a great week!

  5. I made an apple pie with leaf crust years ago with those same little leaf cutters. My pictures looked nothing like this at that time though. 🙂 This looks delicious and beautiful. I’m featuring it at this week’s link party.

  6. Hi! This pie is gorgeous and I’d love to make it for Thanksgiving dinner. I wanted to know if I’d be able to make it the day before and refrigerate it, before baking? Or will it get too soggy? Or can I make it in the morning, then pre-bake the pie at 425 for 20 minutes, then finish the baking before dinner? Thank you for any help you can offer!

    1. Hi! I have found that pies are best made as soon as you assemble them, only because the crust will get soggy. So what I have done when I want to make them ahead of time, is to bake the pie, then closer to the time I want to serve it, I just heat it in the oven at 250 degrees for about 15 minutes or until it’s warm enough. Just make sure to watch it so the crust doesn’t burn. Hope that helps! 🙂