One pan apple pie

BEST Apple Pie Recipe 2021 ❤️

After hundreds of Apple Pie recipes tested by our expert team, we chose the best Apple Pie recipe of 2021! Learn how to make in 5 easy steps! This apple pie is my family’s most requested pie during the holidays. This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust. Now it’s time to give you guys the perfect classic apple pie recipe.

Apple Pie Ingredients

• 1/2 Cup Sugar
• 1/2 Cup Packed Brown Sugar
• 3 Tablespoons All-purpose Flour
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Nutmeg
• 6 To 7 Cups Thinly Sliced Peeled Tart Apples
• 1 Tablespoon Lemon Juice
• Pastry For Double-crust Pie (9 Inches)
• 1 Tablespoon Butter
• 1 Large Egg White
• Additional Sugar

How To Make Apple Pie — #1 Step

How To Make Apple Pie — #2 Step

To make apple pie filling, start by thinly slicing, coring, and peeling the apples. Apple peels tend to get chewy when cooked it’s always best to peel the apples first.

With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake.

In a large bowl, toss apples with lemon juice to keep from browning. Add the sugar mixture from step 1 over the apple chunks and mix them together.

How To Make Apple Pie — #3 Step

Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

Trim the edges to a half-inch from the sides of the pie plate. Fill with apple mixture. Mound the apples in the center.

Add the butter into cubes by spreading them over the apple filling. I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer.

How To Make Apple Pie — #4 Step

Gently place the second round of pie dough over the apples. Trim the extra dough from the edges and pinch the edges to create a crimp.

Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan. Make sure edges are sealed together. Crimp with your fingers to seal.

How To Make Apple Pie — #5 Step

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

Use a sharp knife to cut slits in the top of the pie crust for steam vents. Cut 4-5 slits in the top crust to allow steam to escape.

Brush the apple pie with the beaten egg and sprinkle with the sugar. Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.

How Long to Cook Apple Pie?

Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Cover edges loosely with foil and bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.

The way you know that the apple pie is done is that the juices are bubbling noticeably. The filling should be visibly bubbling, which you should be able to see through the steam vents. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.

Transfer the apple pie to a rack to cool for at least 1 hour. Let the pie cool for a while before cutting into it, as the filling will thicken as it cools, making it easier to slice. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream!

Apple pie will easily last a couple of days, wrapped with plastic wrap, on your counter at room temperature. Beyond that, you can keep it chilled for a few more days in the fridge. To freeze, wrap the pie tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 3 to 4 months.

You may freeze the uncooked pie, but don’t brush it with egg or dust it with sugar beforehand. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Thaw out the apple pie in the fridge and then reheat it in a 350 F degree oven for 30 minutes or until warm.

Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

Apple Pie Nutrition Facts

The Best Apple Pie Recipe 2021

This is the best Apple Pie recipe of all time! Of all the American classic foods, Apple Pie is king, or at least somewhere up at the top of the list, right? What’s better than a sweet warm slice of Apple Pie topped with a dollop of whipped cream or a scoop of vanilla ice cream? Apple pie has inspired so many of my recipes. Plus, Apple Pie is the perfect dessert for any season, holiday and or occasion where dessert is welcome. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need.

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples and spices. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe.

While you know the warm, flaky crust and sweet, juicy filling in this apple pie recipe will be foolproof, you may encounter a dilemma deciding which apple to use for your filling. For the best apple flavor, use more than one variety of apple in your filling.

Use apples that will hold their shape during baking: Jonagold, Granny Smith, Ginger Gold, Cameo, Northern Spy, and Delicious are some good choices. This homemade Apple Pie Recipe is a classic and a favorite dessert for any time of the year. This apple pie recipe is a classic favorite and easy to make.

A Classic Apple Pie made completely from scratch that’s buttery, flaky, easy to make, and perfect for any time of the year. This old fashioned homemade apple pie recipe produces a flaky pastry crust and juicy apple filling. The Best Homemade Apple Pie!

Best Apple Pie Recipe

Apple Pie Recipe Tips

This apple pie recipe is already perfect, but if you want it to look as perfect as it tastes, we have a few expert recommendations for you. First, refrigerated pie crusts should be baked in either glass or dull-metal pie pans.

A dark pan will cause too much browning while a shiny pan will prevent your pie from achieving the golden-brown crust that makes apple pie irresistible. Speaking of overbrowning, to prevent your crust from burning, cover the edges with strips of foil halfway through the bake time. When you use refrigerated pie crust, you must allow the dough to soften before you use it.

To make a classic apple pie recipe, begin with a double pie crust. If you’re using a store bought pie crust you won’t have as much to do. Otherwise you will have difficulty pressing the dough and getting it to adhere to the pie plate.

You can reduce the sugar by half in this recipe or use a sugar substitute made for baking and save a few calories! Toss all of the apple pie ingredients together. In this apple pie filling, the addition of a bit of flour helps to absorb the liquids that the apples release when they bake. The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others.

Some cook up firm, some more soft; some apples are more tart, some more sweet. By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the apple pie about halfway through the baking with foil. No need to wrap it around the pie, just place it on top.

That will keep the top from browning further. I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier. For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

If you’ve got time, prepare the apple mixture the night before and let them sit overnight in your fridge. The sugar will draw out the liquid from the apples, giving you a moist pie filling. Drain the juice from the apple mixture and reduce it in a sauce pan until it’s thick and syrupy, then add it back to the apples. You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.

Apple Pie Origin

Americans had made the apple truly their own. But the apple pie isn’t a uniquely American dish either. Apple pie is a longstanding symbol of America, but the dessert didn’t actually come from America, and neither did the apples. Apples are native to Asia, and have been in America about as long as Europeans have. In fact, the first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron in addition to apples.

There were other differences, too: early apple pie recipes generally didn’t include sugar, and their pastry crust was “coffin” pastry, which was intended as an inedible container, not a part of the pie. There are also recipes for Dutch apple pies as far back as 1514.

According to Melissa Blevins for Today I Found Out, the early colonists of Jamestown brought European apple tree cuttings and seeds with them.

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Sheet Pan Apple Pie

Love apple pie? This Sheet Pan Apple Pie is for you! It feeds a crowd, is easy to make and everyone will love it!

I love warm apple pie with vanilla ice cream! I think it should be eaten year round, not just for Thanksgiving! Having a BBQ? Celebrating the 4th of July? What better dessert to celebrate with than Apple Pie! Chances are you are feeding a crowd (even for Thanksgiving), so make your apple pie in a sheet pan! You can feed more people and it is still traditional apple pie!

The (Half) Sheet Pan

Sheet Pan Apple pie is baked in a half sheet pan, not an entire sheet pan, not a jelly roll pan. If you have made my Peanut Butter Fingers, Banana Bars, Lemon Sheet Cake or Pumpkin Bars, you know I use a half sheet pan.

Did you know that a half sheet pan is actually a little different than a jelly roll pan? It seems like everyone says jelly roll pan and many times they mean a half sheet pan. There is actually a bit of a difference. The jelly roll pan is typically a sheet pan or baking sheet that is rimmed and measures about 10×15 inches. While a half sheet pan (what I always use- I don’t even own a jelly roll pan) is rimmed and measures about 13×18 inches.

So will this make a difference in your baking? The pan sizes may not seem like a huge difference but when baking cakes or cookie bars, it can effect your final product. The baking time may need adjusted in a smaller jelly roll pan. If using a jelly roll pan when it asks for a half sheet pan, means you could end up with a thicker, cake that make not bake completely if you use a jelly roll pan that is smaller. So double check your pan! This recipe, as well as my others use a half sheet pan.

Here is a link for the half sheet pans/baking sheets I have and love:

The Pie Crust for Sheet Pan Apple Pie

I use homemade pie crust for this Sheet Pan Apple Pie. I have never really ventured out in the world of baking pie crusts. This one is a good one, I like it, it is super yummy, maybe there is a better one out there, but I like this one so I stick with it. Maybe one day I will read up and venture out there and try some different methods, but this recipe is what I like to use. (Feel free to use your favorite pie crust recipe, or even use store bought- you will need about 4 regular pie crusts for this recipe).

My pie crust is simple. If you are a beginner and have never made pie crust, this one is for you! You will use basic ingredients that you will find in any almost any pie crust recipe! Flour, salt, butter (cold butter) and water (very cold water). I also love adding a bit of cinnamon in my pie crust- but this is my preference and totally optional.

In a medium sized bowl mix your flour, cinnamon (optional), and salt.

Cut your butter into small cubes. Make sure your butter is cold. Add it to the flour mixture.

Then taking 2 forks, a pastry blender or your hands (I start with forks and end up using my hands), mix the cold butter into the flour. It take a bit of work…keep at it! It should look like powdery balls of butter.

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Measure your water and put an ice cube (or 2) in it to make it super cold. Before adding your water into the dough, dump out the ice cubes and make sure your measurement is correct (the ice cubes will melt giving you more water than the recipe calls for).

Add your cold water and mix again. Keep mixing, and kneading the dough until the butter is all mixed in. It should be a pretty smooth ball of pie crust dough.

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You may ask me, is this the correct way to make pie crust? Maybe your grandma, neighbor or mom, makes it different. I do not claim to be a pie crust professional – never will- this works for me, I like the results and so I make it like this. If you have a tried and true recipe for pie crust feel free to use yours!

The Apple Pie Filling for Sheet Pan Apple Pie

I love homemade apple pie filling, but I am already putting work into making homemade pie crust. So I cut corners and use canned apple pie filling. I don’t mind canned filling, the crust is the best part in my opinion, so I don’t waste my time. But just like the pie crust, if you have a tried and true apple pie filling that is made from, scratch, go for it!

You will need 4 cans of pie filling for this Sheet Pan Apple Pie!

Making the Pie – The Pie Crust

Divide your dough into two pieces. One piece should be larger (about 2/3 of the dough), the other about 1/3 of the dough.

Lightly flour your surface and then take your larger ball of pie crust dough and roll it out into a really large rectangle. You will need it to be larger than your half sheet pan. If you are reading this blog post, you know that a half sheet pan measures 13×18…so aim for your rectangle crust to be larger than that by a few extra inches. I make mine about 16×21…giving me about 3 inches extra all around. This way the pie crust fills not only the bottom of the sheet pan, but will cover the sides as well.

When I am rolling my crust out, I put the pan on top of the crust to make sure I have plenty of room around it. Keep rolling to make sure it is large enough. Your crust needs to be pretty thin, about 1/8 inch thick.

TIP: If you find you don’t have enough dough to make the crust large enough, take some from your other portion of dough and roll it into the rectangle.

The rest of the dough will be added on top.

Making the Sheet Pan Apple Pie

You have your crust rolled out into a large rectangle and need to get it in your sheet pan. Gently fold up the crust and then lay it in your greased sheet (half) pan. Then unfold it, making sure there is enough pie crust around all edges. Gently press the crust into the pan. Leave the extra crust hanging off the edges of the pan.

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Next, spread the apple pie filling on the crust in the pan.

Pie Crust Topping

The top of the apple pie is so much fun! I do a little weaving action/lattice on top. It is very apple pie-ish and then you can see all the juicy apple pie filling peek through!

Creating the lattice work on top is a bit time consuming but so worth it.

Take your remaining pie crust and roll it out into a rectangle. Try and get it as long as the pan, because you will cut it into strips. You don’t need as large of a piece, so just worry about length. You aren’t covering the entire top of the pie, so your piece doesn’t need to be as big.

Cut the pie crust into strips. The width doesn’t really matter. Your strips will be spaced out. I usually need about 7 strips that are as long as the pan and 9 that are the width of the pan.

Then take the longer strips and lay them out evenly spaced length wise.

Take smaller pieces (or cut the longer pieces as needed) and weave them over and under the pieces you already have down. You can fold up the ends to help you weave them over and under if it makes it easier.

NOTE: This can get a little messy but it is no big deal if apple pie filling gets on the strips.

Once you have your top weaved, cut off the large excess of pie crust around the edges and tuck the ends in around the lattice work. Mine never looks super perfect, but that is ok!

Pop the pie into your fridge for 40 minutes, or your freezer for 20 minutes to chill the pie. This helps the lattice top keep its shape while baking!

Brush the top of the lattice with some milk- this will help give you a brown color on your crust. You can also brush an egg yolk on the top of the lattice work to get a golden yellow/brown color on top. Either way works great, milk is easier, so I use milk!

Baking Sheet Pan Apple Pie

Your Sheet Pan Apple Pie needs a good amount of time in the oven, and you will need to adjust the temperature part way through baking.

Your pie will start out at 400 degrees and bake for 20 minutes. Then turn the temperature down and finish baking it at 350 degrees for 40-45 minutes, or until the crust gets golden brown on top. Trust me you will know when it is done!

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Serving Sheet Pan Apple Pie

I love Apple Pie fresh out of the oven with vanilla ice cream. It is up to you if you want to let it cool before serving or serve it warm! No matter how you serve it you will love it and so will everyone else!

Try my Perfect Apple Crisp for another apple recipe!

Looking for other half sheet pan recipe? Try my Peanut Butter Fingers (a blog favorite), my Banana Bars, my Lemon Sheet Cake (half sheet cake), or Mom’s Pumpkin Bars.

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