This classic apple pie recipe makes a basic two-crust pie, with fluted crimped edges and cut-out slits on the top crust. It features alternating strips of weaved dough on the top crust. We love the sweet crumb topping on this Dutch Apple Pie! For an ultra-impressive presentation, we love assembling a two-crust pie with a lattice crust like in our Caramel Apple Pie. A one-crust pie is extra easy to make, allowing you to top off your apple pie with a crumbly streusel or any of your favorite toppings instead of the second crust. Whatever type of crust you’re using, it’s helpful to know the different decorating techniques so you can switch up the look of your dessert. Want bragging rights about making a homemade apple pie crust? Try whipping up a two-crust pastry dough from scratch! Have a frozen pie crust on hand? Remove it from the box and let it thaw at room temperature for 60 to 90 minutes before unfolding it, and you’re good to go. This apple pie recipe uses refrigerated pie crusts for a quick, convenient and homemade-quality result-but there are plenty of other crust options. Stick it in the oven at 375☏.įrequently Asked Questions What Are the Different Types of Apple Pie Crust? When you’re ready to eat the pie, unwrap it and let it thaw at room temperature for an hour. Wrap your pie tightly with plastic wrap, seal it in a 2-gallon freezer storage bag and place it in the freezer. Want to store your baked apple pie for a longer time period? You can keep this sweet treat in the freezer for up to 4 months! Assemble and bake your easy apple pie as directed in the recipe and let it cool completely. Still have some left? Store it in the fridge for 2 additional days! When you’re ready for a slice, just heat it up in the microwave for a few seconds.

Cover the entire pie with plastic wrap or aluminum foil, and store it at room temperature for up to 2 days. We’d be surprised if you end up with any leftovers, but not to worry-your extra homemade apple pie doesn’t have to go uneaten! To keep the pie fresh, allow it to cool for 2 hours after baking. They also break down in the oven and become mushy. These apples may taste yummy on their own, but they lack the tartness that really enhances the rich apple flavor of an apple pie. Prefer a softer apple pie with a natural sweetness? Choose Golden Delicious apples.įor the best apple pie possible, there’s just one variety of apples we’d avoid completely-the Red Delicious. (Make sure to stock up on this apple in the fall while it’s in season!) The Gala apple is a great option year-round, with a mildly sweet taste and a crisp texture that doesn’t get mealy in the oven. The juicy, sweet, and firm Honeycrisp is also a great choice for homemade apple pie. We love using the Granny Smith apple due to its tangy, tart flavor and its firm flesh that doesn’t break down in the oven. The best apples for apple pie are crisp and firm, with an equal balance of sweetness and tartness. When making homemade apple pie, it’s important to choose apples with the right texture and flavor.

Fresh apple crumb pie