Perfect Apple Pie

Looking for the classic apple pie recipe—the one that mom used to make? Who would know better than The Old Farmer’s Almanac? We call it the “Perfect Apple Pie” because it has that easy, buttery homemade pie crust you love, and the right mix of apples for that fruity, not gooey, taste.

Photo Credit: MSPhotographic/


2 pounds large sweet apples, such as Jonagold, Golden Delicious, or Ginger Gold
1 pound large tart apples, such as Northern Spy, Granny Smith, or Rhode Island Greening
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Double-Crust Pastry Dough (see below)
Flour (for work surface)
1 large egg, well beaten
1 tablespoon coarse or granulated sugar


Preheat oven to 425°F. Peel and core apples, slice them ¼ inch thick, and put in a clean bowl. In a separate bowl, combine sugar, cinnamon, and nutmeg.

Lightly flour your work surface and roll out the larger disk of Double-Crust Pastry Dough into a 12- to 13-inch circle, rolling out from the center and turning the dough as you go. Transfer to a 10-inch pie plate; let extra dough hang over sides.

Place a flat 1-inch layer of apples on bottom and sprinkle with a layer of sugar mixture. Repeat until you’ve used all apples and sugar.

Roll out second piece of pie dough and cover apples with it. Trim excess dough to about 1 inch overhang; tuck edges of top crust under bottom crust and crimp.

Brush egg over pie surface; sprinkle with sugar. Make decorative cuts to let steam escape. Bake 20 minutes.

Lower oven temperature to 375°F and bake until golden brown, about 25 minutes longer.

Double-crust pastry dough


2-1/2 cups all-purpose flour, plus extra for work surface
2 tablespoons granulated sugar
1/2 teaspoon salt
18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
6 to 8 tablespoons ice water


In a medium-size bowl, whisk together flour, sugar, and salt until well combined.

Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough—don’t over mix!

Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.


8 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

1 hour 10 min.

Preparation Method


Add new comment

Growing up near Boston we

Growing up near Boston we spent much time visiting friends in New Hampshire. McIntosh apples still remain my favorites even after 30 years in Florida,We drove the Newburyport Turnpike in apple season where we bought a peck for .50 cents.My favorite times were spent sitting up in the old tree eating apples and reading.

which apples are the softest

which apples are the softest when making apple pie, I dont like crunchy apples in my pie

For apple pies, I like a mix

For apple pies, I like a mix of "firm-tart" and "firm-sweet" apples for the perfect texture. You don't want apples that are too soft or your pie will just get very watery. An example of a firm-tart is Granny Smith. An example of a firm-sweet is a Baldwin as well as a Honeycrisp.

McIntosh is the softest. It

McIntosh is the softest. It is very flavorable and makes a delicious pie. It is my favorite. I use half the normal amount of sugar, so that it does not turn-out too sweet.

Cathy, I'm with you.

Cathy, I'm with you. Northern Spies bake soft, as do Macs. Cortlands are lovely pie apples too; bake soft, but still in recognizable slices. Just slice pretty thin: no thicker than~3/8". All three are excellent, but the Northern Spies have a flavor that's esp. wonderful, IMO. But you almost never see them in grocery stores, so keep in mind the Macs & Cortlands.

prefer tender apple

It surprises me when people discourage using Macintosh or similar apples in pies. I use them and never have a problem with a *soupy* result. I use a tablespoon of cornstarch as I mix the sugar in with the apples, I use half white half brown sugar & the usual spices cinnamon & nutmeg.
Also I add about a tsp of lemon juice to the apple slices & dot the whole mound of apples with
butter just for extra richness. Instead of egg wash on the crust I dot that with butter too & a sprinkle of sugar.

apple pie apples

I, too, always use Macs. I always have a perfect pie and perfect soft apple.