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Apple Pie

Classic all-American apple pie with a perfectly flaky and crispy yet tender crust, the quintessential fall pie.

Apple Pie, overhead photo of finished pie

Fall is finally here, although I keep having to turn the A/C on here in St. Louis.  What is the deal??  Anyway, I have managed to make an apple pie with the beautiful apples from the orchard down the street.  They had Jonagold and that's what I used. I like my apple pie simple, and with a good crust, of course.

Bag of orchard picked apples spilling out on table

How do you make the perfect pie crust for apple pie?

I use lard and butter in my pie crusts.  Use a mixture of chilled butter and lard and a pastry blender or your fingertips to cut them into the flour mixture until it resembles coarse crumbs.  Add cold water until it clumps together, cover in plastic and chill before you roll it out.  This is the same crust I use for peach pie and cherry pie.  Lard makes the best pie crust.  If that grosses you out, you can use vegetable shortening.

Pie crust brushed with egg wash before baking.

I have no idea where I got my apple pie recipe, in fact, I have nothing written down.  I just remember I used cinnamon and ginger, and a little flour.  This is pretty straightforward.  I really like simple ingredients that let the apples shine through.

Sliced apples in bowl surrounded by ingredients for pie.

While I used Jonagold, any baking apple will do.  I've also heard that a mix of three varieties is a good way to go, like Jonathon, Golden Delicious and Honeycrisp.  They all have different textures and flavors.

Apple pie close up, browned and crispy crust

Fall is here ~ apple picking, pumpkins and leaves crunching underfoot.  If you like apple pie, and have some great apples to use from the orchard, then this is your pie.

"Cut my pie into four pieces, I don't think I could eat eight." ~ Yogi Berra.  ??? Kelly

Slice of apple pie with fork on white plate.

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Apple Pie

Apple Pie

Classic apple pie with a perfectly flaky and crispy yet tender crust.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8 slices
Calories: 538kcal


For the Crust:

  • cups unbleached all purpose flour
  • teaspoons sugar more to sprinkle on finished top
  • 1 teaspoon salt (I use Kosher salt even for baking)
  • ½ cup (1 stick) chilled unsalted butter (I actually like salted Kerrygold for this crust)
  • ½ cup chilled lard ½-inch pieces
  • 1 tablespoon egg and 1 tablespoon milk or water for egg wash

For the Filling:

  • 3-4 pounds apples peeled, cored and sliced (Jonagold, Jonathan, Golden Delicious or a mix of 2 - 3 apple varieties)
  • cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cinnamon or to taste
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon butter to dot pie filling


  • Make crust. In a food processor, pulse flour, sugar and salt to blend. Add cubed butter and lard and pulse on/off until mixture resembles coarse meal. You should still see pieces of butter and lard. Transfer mixture to bowl and add 5 tablespoons of ice water. Mix with a fork until dough starts to clump together. If too dry, add more ice water by teaspoonfuls until you can gather dough into ball. Divide in half and flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour.
  • Preheat oven to 425º. About 15 minutes or so before dough is ready to roll, make filling. In bowl, combine apples, lemon juice, sugar, cinnamon, ginger and salt. Sprinkle with flour and toss to combine.
  • In small dish, whisk together egg and milk, set aside.
  • Remove 1 disc of dough. Lightly flour work surface and rolling pin. Roll dough from center out, turning frequently and adding more flour if sticking. Transfer dough to glass pie dish and gently press into place. Trim excess dough but leave some overhang. Patch any holes or tears with dough scraps. Return to refrigerator while you roll the 2nd disc for the top.
  • As with the bottom, roll the top disc into a large round to top the pie. Remove bottom crust in the plate from refrigerator. Fill with apple mixture and then dot with 1 tablespoon butter.
  • Carefully place top crust over filling. If you can, try rolling the dough around the pin and then unroll it over the filling. Trim excess dough and roll under edges and crimp, with a fork or flute with thumb and index finger. Brush top and edges with egg wash and sprinkle with sugar. Using a small knife, cut 4 or 5 slits in top crust to vent.
  • Place pie on baking sheet and bake in middle of oven for 20 minutes. Turn heat down to 375º and continue baking until crust is browned and apples are tender, about 35 – 40 minutes. Cool completely before cutting.

Recipe Notes

While I used Jonagold, any baking apple will do.  I’ve also heard that a mix of three varieties is a good way to go, like Jonathon, Golden Delicious and Honeycrisp.  They all have different textures and flavors.


Calories: 538kcal Carbohydrates: 73g Protein: 5g Fat: 27g Saturated Fat: 12g Polyunsaturated Fat: 4g Monounsaturated Fat: 9g Trans Fat: 2g Cholesterol: 41mg Sodium: 545mg Potassium: 242mg Fiber: 6g Sugar: 35g Vitamin A: 504IU Vitamin C: 9mg Calcium: 32mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
Recipe Rating

Judith Ritchart

Friday 18th of November 2016

Hello Hungry Bluebird, I'm planning on making pies soon. Is this still one of your favorite recipes for crusts? Thanks.


Saturday 19th of November 2016

Yes, my current favorite pie crust.

Bernie - A Gouda Life

Friday 18th of November 2016

I've never made even a decent pie let alone one that looked like this -- until now. This recipe was so simple and straightforward to follow and my pie had such delicate flaky crust and just the amount of sweet, tender apples. Thanks Kelly for making me look like a pie-making rock star! Next time I'll get ice cream to go with it!!