Real Recipes From Real Home Cooks ®

always perfect apple pie

★★★★★ 2
a recipe by
Brad Nichols
Pleasantville, NY

A must-have for every major holiday, this pie comes out perfectly every time... and it doesn't last long in my house either!

Blue Ribbon Recipe

Perfect is right! This apple pie is filled with delicious spiced apples with a caramel glaze. The glaze not only coats the apples, but it's also brushed on the crust turning it a beautiful golden brown when baked. Each bite of this pie is filled with caramelized apples and a flaky spiced crust. It's so delicious and perfect for fall or your holiday dessert table.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For always perfect apple pie

  • 8
    tart apples (Granny Smith) cored, peeled, sliced
  • 2
    9-10" pie crusts
  • 1/2 c
    unsalted butter
  • 3 Tbsp
    all-purpose flour
  • 1/4 c
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 Tbsp
    vanilla extract
  • 1 tsp
  • 1/2 tsp

How To Make always perfect apple pie

  • 1
    Place 1 pie crust in the bottom of pie plate. Unroll second pie crust and cut into 'strips' of pastry.
  • Melting butter in a pan.
    Melt butter in large saucepan over medium heat.
  • Adding flour to the butter.
    Add flour and stir together until smooth.
  • Whisking in sugar, water, and spices.
    Add white and brown sugar, water, vanilla, cinnamon, and nutmeg.
  • Letting the sauce simmer.
    Stir together until smooth, simmer for 3-4 mins.
  • Adding the apples to the pan.
    Add apples and toss to coat.
  • Apples added to the pie plate.
    Add coated apples to pie plate; reserve some remaining liquid.
  • Making a lattice with the pie crust.
    Lay pastry strips over apples in a criss-crossing pattern and press ends to the top edge of bottom pastry. Use the longest pieces for the middle of the pie, and the shorter pieces towards the outside, leaving about 1 inch in between rows.
  • Crimping the crust edges closed.
    Crimp the edges closed.
  • Brushing the crust with syrup.
    Lightly brush the top of pastry lattice with some remaining sugar syrup mixture.
  • Drizzling more syrup into the pie.
    Drizzle any remaining mixture over the pie allowing it to run down into the apples through the pastry lattice.
  • Pie ready to be baked.
    Bake at 425 for 15 minutes.
  • Baked apple pie on a cooling rack.
    Reduce heat to 350 and bake for another 40 mins.