Our Best Apple Pie Recipes
Of course, we have the standard—and always delicious—apple pie that many of us prefer, but we also spiced it up with a few flavor add-ins that have become favorites with our readers too.
First up: This juicy double-crusted beauty combines two favorite fall flavors. We suggest using grade B maple syrup in the pie filling because it is less refined and has a stronger maple taste, though grade A will work just fine in this recipe.
Double-Crust Apple Pie
A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.
Spiced Apple Two-Bite Tarts
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it's not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.
You might think this brightly hued pie is strictly a treat for the springtime when rhubarb is in season. But, fresh-chopped rhubarb can be stored in the freezer for up to eight months, so you can enjoy Rhubarb-Apple Pie year-round.
Apple Hand Pies
Skip the fork. Enjoy these charming handheld treats as a convenient snack or dessert. No cutter? That's OK. Use the small cap (washed and dried) from a condiment bottle, such as hot sauce.
Walnut-Crusted Apple Pie
One of our first apple pies after launching this magazine had an interesting walnut crust, filled with healthy fats and nutty flavor. We remade this class pie and developed a version that has a few more calories than in 1987, but still has only half those in a typical bakery pie.
Double-Crusted Apple Pie
With crust above and below, this classic apple pie offers ample flaky crispness as a counterpoint to the soft, moist, tart-sweet filling.
Spiced Apple Hand Pies
This hand-held version of an American classic will please the taste buds of adults and children alike.
Caramel Apple Pie
An iconic dessert served with a quick caramel sauce, this pie won’t be on your table for long. Who can resist the crunchy streusel topping that blankets the even more irresistible sweet and delicious apple filling?
Warm Apple-Buttermilk Custard Pie
Warm, cinnamon apples combine with a creamy custard for a fun twist on apple pie. Tip: The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.
Adreena Barmakian and Jayne Cohen's Apple Pie
Barmakian and Cohen teamed up to create this traditional pie. They used Cortland apples; we found that Pacific Rose apples also work well.
This top-rated pie is a beautiful combination of fall ingredients. Reducing the apple cider gives concentrated flavor to the filling that keeps the apples moist and delicious.
Caramel-Apple Crumb Pie
This is a variation on the classic apple pie; it has a rich caramel syrup drizzled over the apples and is topped with a crunchy streusel.
A slurry of flour and water is the base of our double crust. That helps keep it tender and enables you to use less shortening or butter. This pie is just 293 calories per slice.