Comida Kraft
Recipe Box

The Perfect Apple Pie

(246) 210 Reviews
Prep Time
Total Time

10 servings

Looking for the perfect apple pie? Ours has a flaky homemade crust and a pile of tart-sweet spiced apples. Kind of an easy choice, don't you think?

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What You Need

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Make It

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  • Preheat oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
  • Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 15 min.
  • Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.
  • Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings.
  • Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.


Savor one serving of this classic, crowd-pleasing dessert on special occasions.

How to Flute Edge of Crust

Flute (to finish) edge by using two fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.

Special Extra

Decorative Crust: Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of crust. Finishing Touches: Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 370
% Daily Value
Total fat 20g
Saturated fat 5g
Cholesterol 0mg
Sodium 240mg
Carbohydrate 46g
Dietary fiber 2g
Sugars 24g
Protein 3g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pattyher |

  • puzzler04 |

    very good tasting pies,you should do it

  • Bcoop01 |

    The first apple pie I have made, and I came out perfect!