Best Ever Classic Apple Pie Recipe
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
A classic apple pie is made with the best crust and full of flavor!
Pie Dough
  • ¾ cup cubed very cold butter
  • 3 cups all-purpose flour
  • ½ tsp. salt
  • 1 Tbsp. sugar
  • ⅓ cup very cold lard
  • 6-8 Tbsp. ice water
  • 6-7 cups apples of choice (we used Honeycrisp) peeled and sliced
  • ½ cup brown sugar
  • ⅛ tsp. salt
  • 1½ Tbsp. cornstarch
  • ¼ - ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla
  • 1 egg with 1 tsp. water, whisked
  • Cinnamon and sugar
  • 10" pie plate
  1. Using a food processor add the flour, sugar and salt and pulse a few times. Add the butter and lard and continue to pulse until the dough is in pea sized shapes. Don't over mix, maybe 8-12 times. Now with the machine running pour the water down the tube and continue to pulse until it forms a ball adding in more water if necessary up to the 8 Tbsp. mark. Remove dough and place on a floured surface and roll into a ball. Wrap with plastic wrap and refrigerate for 30 min.
  2. Meanwhile prepare filling. Toss the apples with the brown sugar, salt, cornstarch, cinnamon, nutmeg, lemon juice and vanilla. Set aside. Preheat oven to 450F.
  3. Roll out ½ the dough on a floured surface to fit a 10" pie plate. Place into pie plate and trim if needed. Fill with the apples. Roll out the second half of dough and place on top of the apples. Make a crimped or fluted edge by first folding the top pie crust under the bottom pie crust. This video will have you perfect this technique and you can choose how you will like to seal your pie.
  4. Next, cut slits for steam to escape. Lastly, brush the pie with the egg wash and sprinkle with cinnamon and sugar.
  5. Bake for 10 min. at 450F and then turn down to 350F. and continue to bake for 35-45 min. Let cool before serving.
  6. Tip: When rolling out dough continue to move it so that it doesn't stick to the counter. To place it in the pie plate first fold in half and gently carry it over having your fingers spread apart.
Recipe by Noshing With the Nolands at