The best apple pie recipe you’ll ever make! Tart apples with a dreamy sauce and the perfect crumb topping
This pie is easy to make, absolutely delicious, and a crowd pleaser for all ages. Perfect for holidays, potlucks, and special occasions, this pie is always a star dish when I bring it to events.
I love pie, especially apple. My grandma taught me how to bake a good pie when I was younger. This apple pie, however, is great. Even my grandma agrees! It takes a while to truly perfect an apple pie and I believe this recipe does just that!
Full disclosure, this is based off of Natasha from Natasha’s Kitchen recipe but over time I have changed and altered a few things in the recipe which is why I am posting it on my page with some changes! She has lot’s of great recipes on her website for you to check out!
Now, before anyone says anything- I use the recipe around holidays when I typically have a lot to do and cannot be bothered to handmake pie dough. It tastes so much better homemade but I tend to use storebought for this particular recipe. If you’re looking for a great pie dough recipe, I would highly recommend Jeremy Scheck’s which you can find, here.
I always bake my apple pies with Granny Smith apples. I have found that they hold just enough tartness to balance out the sweetness of the sauce. Granny Smith apples are also more firm than any red apples I have tried.
Spices are a personal preference when it comes to pie! In this recipe I like to use a hefty amount of cinnamon as well as nutmeg and cloves. Sometimes I add in a bit cardamom too.
Check out the recipe right below and let me know what you think in the comments!
Dream Worthy Apple Pie
- 6-8 Granny Smith Apples
- 1 package of pre-made pie dough
- 1 stick unsalted Butter
- ¼ cup Water
- 1 cup granulated white sugar
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 2 tbsp cinnamon
- 1 ½ tsp cloves
- 1 ½ tsp ground nutmeg
- 1 cup all-purpose flour
- ½ cup dark brown sugar
- 1 stick salted butter cold
- Preheat oven to 425.° Set pie dough on counter.
- Peel, core, and slice 6-8 Granny Smith Apples into 1-inch slices. Place apple slices in a large mixing bowl.
- Pour lemon juice over sliced apples and toss in the bowl to coat. Add cinnamon, nutmeg, and cloves. Shake bowl again. Add vanilla extract and toss one more time. Place apple slices in fridge to chill while preparing the sauce.
- Melt one stick of unsalted butter in a medium size pot over medium heat. While the butter is melting, lay the pie crust in an un-greased pie tin.
- After the butter has melted, stir in 1 cup of sugar and ¼ cup of water. Bring to a boil and then simmer for 3 minutes stirring constantly.
- Remove the apples from the fridge and pour ¾ of the hot butter mixture into the bowl. Using a large spoon, stir the apples until they are evenly coated in sauce.
- Dump the apples into the crust lined pie plate and lay them evenly. Then, pour the remaining ¼ of the butter mixture over the top of the apples.
- In a separate mixing bowl, combine 1 cup of flour with ½ cup of dark brown sugar. Cut a cold stick of salted butter into tablespoon pats and add to the bowl.
- Using clean hands, mix the butter into the dry mixture until small balls form. This process typically takes about 6-7 minutes of mixing for me.
- Spread the crumb topping mixture generously over the top of the pie.
- Bake the pie on a baking tray for 15 minutes on 425.° Then, reduce the temperature to 350° and bake for another 45 minutes.
- When the crumb topping is a dark golden brown and the filling is bubbling, remove from oven and let cool for one hour before serving.