Make Ahead
Truly Scrumptious Apple Pie
Popular on Food52
127 Reviews
judy
November 19, 2022
Different apple varieties truly help. Last year I discovered a variety called Autumn glory. Seems to have the characteristics of all three varieties. I made pie lat year and this with this one variety only, and it was delicious! I always add a dash or two of cardamom and one of anise to my spice mix..the pie crust still eluded me! I have decided to move to cobblers and crumbles instead!
Shortrib
October 12, 2020
Great with the mix of apples! Made it vegan for a friend by using shortening only for the crust, dotting with margarine and skipping the wash. Mine took 60 mins to get bubbly and needed a foil tent to prevent burnt crust. Delicious.
kimc11
October 2, 2020
I had trouble with the crust as it was too thin and difficult to work with so I made a lattice pie and it turned out great!
jpriddy
November 28, 2019
Any combination of apples improves the overall success of the bake. This recipe has a nice combination of tart, sweet, and structure. Sometimes I will add dried cherries or cranberries for color and to add another layer of flavor.
Bar K.
March 23, 2019
I am not a baker. I’ve not made many apple pies and few successfully. Those I made tasted good but did not “come together” as a proper pie. This recipe is fantastic. I learned from making it and found that the 3 different types of apples were genius and the whole thing worked out great. I’ve saved it for future use. Thanks!!!!
Marilyn L.
December 25, 2018
I’m up late making pies on Christmas Eve (it’s 1 a.m. in California) and I wish I would have gone with my trusted version of this Julia pie dough made either in a food processor or bowl/pastry cutter. I don’t understand how people had success with pie dough in a stand mixer. By the time the hard-as-rocks shortening melts enough to incorporate, the butter is overincorporated. I am left with giant chunks of shortening in a dough that is overworked and whose butter has all melted. I’m just going to bake it the way it is because I don’t have enough butter to start over and also my KitchenAid stand mixer started shooting sparks at me (it’s really old) and tonight is not going well. This is my first Food52 recipe and I don’t think I’ll try another.
SPark0101
November 10, 2018
Really delicious - the fruit to spices and flour ratio was perfect and although i used slightly different Apple varieties, the method and mix was tasty. I used a different crust recipe but plan to try this one next time.
SPark0101
March 16, 2021
I'm updating my comments because I finally got around to using this crust recipe which I found too dry, and as a result, overworked the dough in trying to get it to the right hydration. I didn't see comments from anyone else having trouble with the crust, so it might just be me.
The filling is truly delicious--the combination or apples and the layering technique makes for a flavorful and toothsome pie.
The filling is truly delicious--the combination or apples and the layering technique makes for a flavorful and toothsome pie.
Crispy
December 26, 2016
Rave reviews from the Christmas crowd at a friend's house. I had to cheat just a little since I don't have a food processor and used a Trader Joe's pie crust (frozen) but look forward to making this crust in the future. Also used a little less sugar and added a dash of Allspice. Will definitely make it again!
Kate S.
November 10, 2016
I made this pie last month for Thanksgiving (I live in Canada) and the reviews were great from family and friends. I'm not a pie expert, but I've been told by several friends/connoisseurs, that the pastry is "perfect". I'm making a few more pies this weekend as I've had several requests to repeat the magic. As far as I'm concerned, this is now my go-to apple pie recipe.
RB
April 10, 2016
This is a keeper. Made this twice already. At both times, very well received. Thanks too for the reference to the all-butter crust. Added 2 tbsps of vodka to the ice water and the crust turned out super flaky :)
NotTooSweet
November 27, 2015
GREAT crust - the best I've made. My husband prefers a tarter apple so I used all Granny Smith. That was the only change I made and it was a delicious pie! This is now my good to crust recipe and apple pie recipe. Thanks mrslarkin!
Scarlet
November 27, 2015
I made this yesterday, using an all butter crust recipe (Smitten Kitchen). The crust was awesome (very proud as it was my first!). The filling tasted great, but did not get thick & bubbly. There was more liquid than I would like. My assumption is this is caused by the apples used (granny, Fuji, and honeycrisp). I bought the Granny, but the others we already had, my husband is not fond of Golden Delicious or Macintosh. When cooked, do those disintegrate more? Do they have more fiber? I really liked the recipe & taste, but would like to get the filling thicker.
mrslarkin
November 27, 2015
Hi Scarlet! Yes, macs and Goldens are a softer apple. Honeycrisps are super juicy; a better eating apple, imho. Fujis are better eating apples, too. I made a pie yesterday using Opals, Cortlands, Pink Lady, and something else. It was delicious! Good luck next time!
Nicole L.
November 27, 2015
I have the same issue, the filling is more soupy than I prefer. I added about at tablespoon of cornstarch the second one time around and let the apples sit over night with spices and sugar to loosen then up because the first time they were too crunchy to my liking. Hoping the 3rd time I make this pie the filling would be a thicker consistency. All in all I love this recipe especially the crust
Jade
October 4, 2015
I'm a complete novice at this. When you say to slice the apples thin, how thin do you mean?
mrslarkin
October 5, 2015
hi Jade! if you look at the picture up top (3 of 8) you'll get a better idea. It's about a good 1/4" to 1/2" slice. Or you can do chunks. Doesn't matter, really. It's all tasty. Don't sweat it! (I'm not really sure why I ever specified thin, because lately I've been doing sorta chunky, and it's delish!)
Josie M.
January 13, 2015
This pie was great, however I made a few changes. I used lard instead of vegetable shortening, used 100% goldrush apples (highly recommended), and left out all but a dash of the nutmeg. Fantastic!
Jelena
December 29, 2014
I was wondering what is the benefit of using butter and vegetable shortening in the crust vs just butter?
Shelly
May 29, 2015
butter alone will cause the crust to burn quickly or brown to fast. Nobody wants a burnt crust yuck!
Christie
October 27, 2015
That's not exactly true...I've used a 100% butter pie crust for years, and have never had burning problems--not even once. If you keep the butter cold, the crust will be flaky and taste delicious. Smitten Kitchen has a good tutorial.
Vick
November 24, 2014
I've had the pleasure of eating mrs Larkins apple pie. We ordered one for Christmas dinner last year and it was a hit! This is THE quintessential apple pie.
mrslarkin
November 23, 2014
I'd like to wish a Happy Thanksgiving to everyone making this pie this week. Hope you all enjoy!
Ian
November 17, 2014
When making the pie crust should I use frozen butter that I always have stored in my freezer, or would it be to hard and won't work in when using the stand mixer.
mrslarkin
November 18, 2014
Ian, take the butter out of the freezer for 5 minutes or so, or transfer to fridge the day before. Then it will be just right.
terrytj
November 13, 2014
How can I best make the crust if I don't own a food processor?
mrslarkin
November 13, 2014
You can cut the butter in with a fork, or a pastry blender, or two knives. Or your fingers, even, then chill the flour/ butter mixture before adding water.
terrytj
November 14, 2014
Thanks mrslarkin. I have successfully made pie crusts using a fork. Just needed some reassurance.
terrytj
November 14, 2014
ps If water is added after chilling, could that cause the dough to be handled too much? or is a flakey crust the result of not over mixing fat & flour?
mrslarkin
November 14, 2014
Hi Terry, I don't think adding the water to the chilled flour mixture will cause the dough to be handled to much. I do think the best advice is be gentle with your mixing when adding the water, regardless of method used. The food processor is great because it cuts the butter in super fast. I sometimes use the stand mixer with great success - again, aiming not to overmix. You want to see bits and bobs of fat, so the general idea is to not fully incorporate the fat into the flour. This is what makes the dough flaky. As the bits of fat in the dough melt when the pie is baking, it creates pockets, or layers, sort of, of air, and that's what creates the flakiness. What I sometimes do is, after laying the crust into the pie pan, stick the pan with the bottom crust in the fridge to firm up the fat a little. Then, fill your pie, top it, and bake it. You can also chill the whole assembled pie. This will also help to keep the pretty shape of your crimping. I know some folks who successfully freeze whole unbaked pies, and bake them from frozen. I have never done this, however. I hope this was helpful. Good luck!!
terrytj
November 14, 2014
Thank you so much. My mother (& her mother) made perfect pie crusts & I am still somewhat of a novice pie baker but I am determined to learn to make good crusts. These tips will help. Thanks!!
Christine O.
November 5, 2014
seriously, who eats pie after 11pm you are goin' to get chubby!
sounds soo good I'll let you get fat!
sounds soo good I'll let you get fat!
Drop T.
October 20, 2014
I pulled this pie out of the oven about an hour ago...and I just had a slice. SO GOOD! SOO SOO GOOD!!! and so easy! xo
Marianna
April 7, 2014
I know, this might sound as a stupid question for an inexperienced person, but this is what I am. I would like to make all-butter dough. What is your suggestion Mrslarkin? Do I just replace shortening with butter and put 11+6 oz butter? Thank you
Marianna
Marianna
mrslarkin
April 7, 2014
Marianna, I've never tried this recipe with all butter, so I'm not sure. But here's a good recipe for all-butter crust from lapadia, a trusted cook on the site: http://food52.com/recipes/6718-all-butter-pie-crust
drbabs
April 8, 2014
Marianna, when I tested the recipe, I used all butter in place of shortening and it was great. Have fun! It's truly scrumptious.
stony
December 5, 2013
Great apple pie, almost like my Grandma use to make, I always make mine with spy's, just love them. This is a real winner, the crust #1. Now just get me a recipe for Banana cream like Grandma's. Doug
mrslarkin
December 5, 2013
Glad you liked it, stony. Try this Banana Cream Pie. It's pretty amazing: http://food52.com/recipes/9286-banana-cream-pie-with-macadamia-nut-honey-cardamom-brittle
Ayris
November 27, 2013
Am I correct that there are 22 Tbsp. of butter and 12 tbsp. of vegetable shortening in just the pie dough?
AntoniaJames
November 27, 2013
No, please don't double the recipe (to use those amounts) unless you are making 4 double crust pies. The 11 and 6 respectively mentioned in the recipe will make enough crust dough for two pies that each have a top and bottom crust. I.e., you'll get 4 single crusts from this recipe. I know. I made it a few weeks ago! ;o)
mrslarkin
November 27, 2013
AJ is right - it makes FOUR single crusts. You can also swap out the shortening for leaf lard, which I did today. Came out great.
Ayris
November 27, 2013
I'm not doubling the recipe. It says 11 ounces. I don't know how to measure butter in 11 ounces, though I know there are 2 Tbsp. in 1 ounce. So if there's 11 ounces that'd be 22 Tbsp.. Same with the vegetable shortening. That just sounds like a LOT and be very oily and greasy. That is what I'm asking is correct. And also, does it come out greasy or oily?
mrslarkin
November 27, 2013
Yes. Put two disks in the freezer for another time. Dough can be kept in the refrigerator for 5 days, or frozen for one month. Or cut all the ingredients in half, if you only want to make one spple pie.
mrslarkin
November 27, 2013
It's not greasy or oily. It's flaky and tender. When making the dough, make sure your butter and shortening are very very cold. And chill the dough a couple hours before you roll it out. Hope that helps!
rosemary
November 17, 2013
I never have trouble with over browing pies. My trick, I place the raw sliced apples in the microwave for 5 minutes or less. That tiny bit of cooking softens the apples just so that the filling is baked and soft just as the crust is browned and crispy.
Marlalala
November 16, 2013
This recipe inspired me to attempt my first made from scratch pie. Used 1/2 vodka &1/2 water, also froze my butter and grated it before incorporating with the flour. Had some difficulty rolling out the crust, so I had to patch it some places. My pie was not the prettiest but it was delicious. Crust was light and flaky. I will have to continue practicing rolling out dough.
mrslarkin
November 16, 2013
I'm so glad you tried it, Marlalala. Good luck with your rolling! Here are some more good tips for you: http://food52.com/blog/8746-the-best-strategies-for-rolling-out-pie-crust-and-cookie-dough
AntoniaJames
October 14, 2013
I'm going to amp up the decadence factor here by serving your pecan praline sauce over this pie on Thanksgiving. http://food52.com/recipes/18835-pumpkin-ice-cream-with-pecan-praline-sauce What do you think? Butter pecan ice cream is my husband's all-time favorite ice cream. The best ones always include giant chunks of pecan pralines, so I'm quite certain he would really like this over the apple pie I'm making at my sons' request. Agree? ;o)
mrslarkin
October 15, 2013
Oh that DOES sound decadent, AJ! I've been meaning to work on that ice cream recipe (it needs some improvement.) But I LOVE that praline sauce, and think it would be amazing with the pie. I think you could make it a day or two before, and reheat when serving. The sugars crystallize as the sauce chills, so it does need some heat to smooth out. Enjoy!
AntoniaJames
October 15, 2013
I found an over-the-top pumpkin butter recipe which I made with butternut squash (and put immediately in the freezer, lest it somehow disappear), and which I plan to swirl into vanilla ice cream on T-Day. I'm thinking this praline sauce would go very nicely over it, too. Oh, how I love the holidays . . . . ;o)
Richard H.
October 13, 2013
you didn't say when to put the dry ingredents in or the othere thing all you said was about the fdough andputting the apples in
mrslarkin
October 15, 2013
Hi Richard, dry ingredients = sugar, flour, nutmeg and cinnamon. Step 3 says "Evenly distribute sugar mixture over apples in three separate bowls. Mix." Hope that helps!
stony
October 9, 2013
My grandma always used lard, very healthy, and ONLY spy apples, I also use spy's and lard when I can find it. I just love apple pie with spy's or Granny Smiths, just like grams. Her crusts were always soft, flaky, and so gentle. D
glutwin
October 9, 2013
THIS LOOKS LIKE FALL!...Could one use fresh clarified lard (white...sold next to the butter) for shortening? I have heard this makes for a very flaky crust...and in France, shortening is simply not used or available...thoughts...suggestions? I love your apple mélange....a stunning pie I cannot wait to attempt to replicate!..Thank you.
mrslarkin
October 9, 2013
Hi glutwin! Yes! I sometimes use leaf lard when I can get it. It's amazing! Let us know how the pie turns out for you.
AntoniaJames
October 4, 2013
Mrs. Larkin, what's a good substitute for the Macintosh apple in this pie? We can get about 6 different local apples at my favorite farmers market, but Macintosh is not one of them. Thank you. ;o)
drbabs
October 4, 2013
AJ, I can't speak for Liz, but I've made this pie with Honeycrisp, Pink Lady, Fuji, Macoun--really whatever apples I like, I like in this pie. XO
mrslarkin
October 4, 2013
Hi guys! drbabs is right, use anything you'd like. But I usually sub cortland and/or empire for macintosh. These are my favorite tart apples.
Genevieve
November 17, 2013
i use Northern Spy, if you can find them in your area, they are amazing.
styletrend
October 2, 2013
This was amazing, prepared as noted. The crust was to perfection and the filling not runny. Wish I could share a photo as it looked great!
Kate
October 2, 2013
I have read this 3 times and am missing the detail. The recipe says
1/4
cup flour
1/2
teaspoon fresh grated nutmeg
1/4
teaspoon ground cinnamon
-But where is it added to the apples?
1/4
cup flour
1/2
teaspoon fresh grated nutmeg
1/4
teaspoon ground cinnamon
-But where is it added to the apples?
mrslarkin
October 2, 2013
Hi Kate, you're mixing the sugar, flour, nutmeg and cinnamon, in step 2: "Mix together the dry ingredients."
and then step 3: "Evenly distribute sugar mixture over apples in three separate bowls. Mix."
and then step 3: "Evenly distribute sugar mixture over apples in three separate bowls. Mix."
Crispy
December 26, 2016
Funny, I completely missed this step. Added the sugar and spices to the apples and completely forgot the flour. It still came out great.
mosteff
October 27, 2012
I just made this last night with all butter crust - was absolutely delicious. Left out the extra butter in the pie itself and did 1/2 rather than 3/4 cup sugar. So, a little tweaking to my personal taste, but nothing major. It will really be the only apple pie I'll make forever. Thanks mrslarkin!!
mrslarkin
October 27, 2012
I'm so glad you liked it, mosteff! I love this pie so much. I've been playing around with the recipe and added a new version to the site just yesterday, in case you want to mosey over and check it out.
craftaddiction
April 15, 2012
I made the other night and it was a hit. I did not do it with 3 diff. apples, but my guests still love it. Thank you for the recipe.
enbe
October 23, 2011
I hate to be cheesy but this is why I love food52! I needed an apple pie recipe but everyone and their mother (literally) has their own recipe so I couldn't decide. Lo and behold my first try from food52 is an absolute hit and now I'm sticking with it. I, unfortunately (or fortunately) have a jumble of apples from apple picking so I didn't try the layering, although I would like to next time. And I added ginger, because I can't help myself and add ginger to everything. Thanks!
Table9
October 27, 2010
In Greensboro, Alabama we have the Pie Lab (www.pielab.org) where they make an amazing apple pie, but this one looks splendid! I cannot wait to pass along your recipe to them.
mrslarkin
October 29, 2010
Thanks, Table9! I just read about Pie Lab! Sounds like such a great place!
tiptoesinthekitchen
September 17, 2010
Thank you for the kind words, your pie looks lovely and delicious - I love how you got the crust to bubble up like that, yum!
Sunchowder
September 15, 2010
Oh..and Chitty Chitty Bang Bang is also one of my All-Time Favorite movies...:) Love the name of this pie.
Sunchowder
September 15, 2010
OMG is all I can say!!! WOWZA! Love this recipe and I have saved it---would love to make it for Thanksgiving :)
adamnsvetcooking
September 14, 2010
That looks amazing! I am definitely making it after we come back from apple picking!
mrslarkin
September 15, 2010
Thanks! I'm going apple picking very soon, too, and I'm looking forward to making this again. Let me know how it turns out!!
Lizthechef
September 14, 2010
I need to sign up for pie-making lessons...Yours looks wonderful, Liz -
TheWimpyVegetarian
September 14, 2010
This sounds wonderful! I love the use of different kinds of apples to create layers of flavor! Saved this one!
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