The BEST Apple Pie Recipe
About this recipe
Apple pie is a classic dessert that never goes out of style, and this version from John Cannell at Preppy Kitchen is all about simplicity and flavor. With a flaky, buttery crust and a spiced apple filling, it’s perfect for any occasion, especially during the fall season.
Using a mix of Granny Smith and Honeycrisp apples gives this pie the perfect balance of tartness and sweetness. Plus, John's streamlined approach makes it easy to whip up, ensuring you get all the delicious flavors without the fuss.
Ingredient notes
- You can use any firm apples for this recipe, but if you're using all Granny Smith apples, consider adding 2 extra tablespoons of sugar to balance their tartness.
Tips from Preppy Kitchen’s video
- Slice the apples thinly, about 1/4 to 1/8 inch thick, to ensure even baking and a good texture in the pie.
- When rolling out the pie crust, keep it moving and add flour as needed to prevent sticking. Use a pastry mat for best results.
- For a crisp bottom crust, use a metal pie pan instead of ceramic, as metal conducts heat better.
Good to know
- How many servings does this apple pie make?
- This recipe yields 8 servings.
- What is the total time required to make this apple pie?
- The total time to make this apple pie is 1 hour and 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 425°F (220°C).
- 2
Peel and slice 3 pounds of apples (a mix of Granny Smith and Honeycrisp) into thin slices, about 1/4 to 1/8 inch thick.
- 3
In a large bowl, combine the sliced apples with 2 tablespoons of fresh lemon juice to prevent oxidation.
- 4
Add 1 cup (200g) of sugar, 1/2 cup (120g) of all-purpose flour, 1/4 teaspoon of nutmeg, 1.5 teaspoons of cinnamon, a dash of allspice, a dash of mace, a dash of cardamom, and a pinch of cloves to the apples. Toss to combine until evenly coated.
- 5
Roll out one round of pie pastry to fit a 9-inch pie pan, about 1/8 inch thick. Transfer the pastry to the pie pan without pressing it down too hard.
- 6
Fill the pie crust with the apple mixture, layering the apples for an even distribution. Dot the top with 2 tablespoons (30g) of butter, cut into small pieces.
- 7
Roll out the second round of pastry to create a top crust. You can either cover the pie with a full crust or create a lattice top by cutting the pastry into strips and weaving them over the filling.
- 8
Trim any excess pastry and crimp the edges to seal the pie. Cut a few slits in the top crust if using a full crust to allow steam to escape.
- 9
Bake the pie in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Heads up — we had to guess a little:
- The quantities for spices and butter were inferred based on typical apple pie recipes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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