The BEST Apple Pie recipe to ever grace your Thanksgiving dessert table! This pie is made with my favorite easy pie crust, plenty of tart apples, and a crumbly, buttery walnut topping.
The Ultimate Apple Pie
So, you’ve had apple pie before, right? And, I mean, it’s good, right? Especially this time of year with freshly harvested apples, spiced with cinnamon, served in a flaky crust and served warm, topped with vanilla ice cream? Doesn’t get more classic than that, does it?
But what if I told you we could take that classic apple pie recipe and make it even better? Like, so, so much better.
This apple pie has absolutely ruined me for every other apple pie recipe out there. I can hardly bring myself to lift a fork to any other slice because it’s just downright disappointing compared to this one. This pie has ruined me in the same way these chocolate chip cookies have made me a cookie elitist.
It’s not really *my* recipe, though. Most of the recipes I share here are based off of prior experience, billions of bouts of trial and error, and a hodge-podge of dozens and dozens of other recipes I’ve tried. This one, however, is a very close adaptation of a recipe my Mom has been making for decades. The recipe was clipped from a Women’s Day magazine that was published in 1996 and in the past 20 years it’s been copied over and over, spilled and scribbled on, but it’s persevered as the favorite pie in my household.
And that’s compared against some tough contenders, like my popular Chocolate Pie, Blueberry Pie, and Pecan Pie.
OK, So what is it that makes this Apple Pie so great?
Well, for starters…
- A flaky, buttery, flavorful, homemade, easy pie crust. Oh and did I mention that it’s essentially foolproof and can be made in your food processor?
- A full, perfectly spiced filling. Any time you bake an apple pie the apples will shrink as they cook. But we’re using 3 hefty pounds of sliced tart apples for plenty of apple in every bite. Oh, and the filling is also made with sour cream (which is a key ingredient in our crust, too). This gives our apple pie an incredible flavor (one that doesn’t actually taste like sour cream) and keeps our apple pie filling from being runny or weepy.
- A buttery, crumbly, streusel-like topping. This is my favorite, and what sets this pie apart from any other. That crispy crumb paired with the tender apples and flaky crust… every bite is heaven.
What is the Best Apple to Use in Apple Pie?
I recommend using a firm, tart apple for this pie recipe. My personal preference is Granny Smith, which I like using for most of my baked apple recipes (like my Apple Crisp or Apple Dumplings).
Should You Cook Your Apples Before Making Apple Pie?
I do not recommend pre-cooking your apples for this recipe. Some recipes recommend this either to prevent the apples from shrinking in the oven or to keep the pie from becoming runny.
We’re using quite a bit of apples in this recipe, and the crumble topping on top will neatly shrink down with them (instead of staying raised and leaving a large air pocket like many traditional apple pie recipes do).
This pie also does not yield a runny filling, thanks to the ingredients we’ll be tossing our apple slices in. Thanks to some flour and some sour cream, the filling is much less liquidy than you might expect.
How to Store Apple Pie:
Apple pie can be stored at room temperature for up to two days. Be sure to cover with foil.
This pie will last longer if stored in the refrigerator (keep covered to prevent it from drying out), up to 6 days.
I hope you love this recipe as much as I do! If you try it out please comment and let me know how you like it!
More Apple Recipes You Might Like:
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The Best Apple Pie
Ingredients
Crust
- 1 batch homemade pie crust (click link for recipe) not baked, you may substitute one storebought pie crust instead.
Filling
- 1/4 cup sugar (50g)
- 1/4 cup brown sugar tightly packed (50g)
- 1/3 cup all-purpose flour (45g)
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/3 cup sour cream (85g)
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 pounds tart apples Peeled, cored, and sliced thinner than 1/4". I use Granny Smith (1.36kg)
Crumble Topping
- 1 cup all-purpose flour (125g)
- 1/2 cup unsalted butter cold (113g)
- 1/2 cup chopped walnuts (65g)
- 2/3 cup brown sugar firmly packed (145g)
Recommended Equipment
Instructions
Crust
- Prepare pie crust according to recipe instructions. As per recipe, prepare, chill, roll out, and arrange into a 9 1/2" pie plate (do not bake). Return to refrigerator to chill while you prepare apple pie filling.
- Preheat oven to 425F (220C)
Filling
- In a large mixing bowl, whisk together sugars, flour, cinnamon, allspice, and nutmeg.
- Add sour cream, lemon juice, and vanilla extract, and stir well until completely combined (mixture will be like a loose paste).
- Add apple slices and stir until all apples are coated with mixture.
- Pour apple filling into prepared pie crust, mounding the apples in the center of the pie. Set aside while you prepare crumble topping.
Crumble Topping
- Combine flour and brown sugar in the basin of a food processor¹ and pulse to combine.
- Sprinkle butter pieces over the mixture. Pulse until coarse crumbs form.
- Add walnuts and pulse briefly (don't overdo it or the mixture will loose its crumbliness and clump together)
- Take your crumble topping and sprinkle it evenly over the pie filling. Use your hands to gently pat down the topping.
- Bake on 425F (220C) for 15 minutes. Without opening the oven door, reduce heat to 350F (175C) and continue to bake another 40 minutes, or until apples are tender (use a skewer to pierce the pie and check the apples). Keep an eye on your pie crust as it bakes, the crust is prone to browning faster than the pie is finished, and if the crust is becoming too dark you should remove the pie from the oven and cover the crust with foil before returning to oven to finish baking.
- Enjoy warm, preferably topped with vanilla ice cream.
Video
Notes
Nutrition
This perfect Apple Pie Recipe was originally published on 10/19/2016, republished with more information, better photos, a more clearly-written recipe and a video on 10/16/2019.
Diana says
This was amazing. I had failed at making many pie crusts before but using your recipe was very easy and fool proof.
Sugar Spun Run says
Thank you so much, Diana! I am so glad that you found it easy to follow and that it turned out delicious. Thanks for commenting. 🙂
Marti says
I’ve made this apple pie in its usual pie-ish appearance twice & hated to share it. So BLEEPING good! In case pie #1 was beginner’s luck I went all in for pie #2. I solely wanted pie, my dogs & the house to myself. Divine! 3rd was an attempt at using a silicone muffin tin (muffin mould?) to make mini pies. I should’ve had my husband or son hide them from me. OMG!
Sam says
Woohoo! So happy to hear the apple pie was such a hit in all of its forms! Love the idea of making it in muffin tins/molds! Thanks for commenting, Marti! 🙂
Brittini says
Just made this pie and it is like no apple pie I e ever had! That walnut crumble is amazing! Just shared my first slice with my son and we are both big fans! Thanks for sharing! My husband is in the kitchen now making your brown butter banana nut muffins! Super excited to try those out!
Sugar Spun Run says
Thank you so much, Brittini! I am so happy that your family enjoyed the apple pie. I hope you enjoy the brown butter banana nut muffins just as much. Thanks for commenting. 🙂
Trina says
I love cooking for fall Christmas and Thanksgiving
Sugar Spun Run says
Me too, Trina! I love this time of year. I love fall desserts, followed by Christmas Cookies. Enjoy and Happy Baking! 🙂
Janet P. says
Can I use sugar in the raw instead of the white and brown sugar for the filling and the crumble topping? I just dont want the topping to be really crunchy. Also can I use oats in place of most of the flour in the topping? Thanks for the recipes.
Sugar Spun Run says
Hello, Janet. I haven’t tried sugar in the raw but I think it would be ok. If anything it will be more crunchy, not less. I haven’t tried making the topping with oats but I think substituting at least some of it would be fine. I hope that you enjoy the sour cream apple pie. 🙂
Susan says
I would love to make this this week. We cannot ave nuts. Any ideas on improvising the crumb crust? Thanks!
Sam says
I don’t think there would be any issue leaving the walnuts out of the topping. Enjoy! ☺️
Troy says
Great pie. My kids devoured it in 30 mins
Sam says
So glad to hear it was enjoyed! Thank you for commenting, Troy!
pat says
Sam I got your invite to LinkedIn, and wanted to say thanks. However, I am not on any of the social networks and really don’t wish to be at this time. Fondly, Pat
Sam says
Ugh, I’m brand new to LinkedIn and it sent out an invitation to anyone I’d ever been in contact with without me realizing it, I apologize for that! I don’t blame you for staying off of social media, Zach doesn’t have any accounts, either. Sorry about the request!
puja says
This looks gorgeous, so delicious and very creative Sam!
Sues says
Seriously gorgeous pie!! And I can’t believe 1996 was 20 years ago either… that seems crazy to me!
Sam says
Right!? I typed 10 years at first, that feels a little more realistic, but nope! Thank you, Sues!
Medha says
Sour cream seriously makes everything better! I love the crumb topping on the top of the pie 🙂 Delicious!
Sam says
Thank you, Medha! 🙂
Mikaru86 says
That looks amazing. I really have to try that one some time. Although it might have a tough time competing against my usual apple pie recipe 😉
Have you ever tried it without peeling the apples? I’ve always used mine with the skin left on and after baking it is cooked so soft, it is hardly noticeable (although the bright red color is still visible, so visually it’s kind of nice: http://i.imgur.com/ZYGxiL3.jpg ). The original recipe I adapted (and later greatly improved with the addition of sour cream to the pie crust thanks to your input) also included peeling the apples, but I simply never bothered with it. Supposedly there is also a lot of nutritional value lost by peeling the apples, so having the skin still on there gives me some excuse to eat more slices than I should (“it’s healthy after all!!!”) XD
Sam says
Thank you so much! It’s really my favorite, you should definitely try it! And you know, I haven’t tried it without peeling the apples, I was afraid the skin would become tough and chewy, but you’ve made a good case for trying it out and I do like the pretty red peeking through that (perfect!) latticework!. Thank you for commenting 🙂
Kay says
How much sour cream is in the crust? You failed to list it as an ingredient in that recipe.
Sam says
Hi Kay, it’s listed now, I’m so sorry I missed that earlier! I’m going to try and blame that on lack of sleep, thank you for the catch and I hope you love the pie!
Pam says
How much sour cream in the crust?
Sam says
Hi Pam, it is listed now, sorry about the miss earlier!