I have a little confession.  Despite my affection for all things sweet, cooked apples aren’t what my sweet teeth run to. Fresh ‘n crisp fall apples just off the tree – those, I adore.  I just don’t typically prefer them cooked.  That puts me in the tiny category of people who [used to] regularly pass up the apple pies on the dessert buffet.

Alas, I wasn’t destined to stay that way.  I gave this magical apple pie with flakiest butter crust a whirl, and new door opened up.  This best apple pie recipe was a game changer for me.  Now, there’s no turning back.

Hubby would never have imagined I’d eat, let alone bake, an apple pie. I’d happily devour this creamy banana cream pie and this luscious blueberry pie. But my better half has never seen me dart for the apple one.

For reasons still mysterious, I began searching high and low for the best apple pie recipe maybe because I wanted to like apple pie.  After digging through countless variations, I settled on this tried and true version.  And now I’m forever done searching.

What makes this apple pie extra memorable is the fabulous flaky butter crust.  We always prefer using butter rather than shortening whenever possible.

This is our go-to recipe for a flaky butter crust; perfect for any sweet or savory pies.  Technically, one could use store bought pie dough.  But it wouldn’t be right if I didn’t say this out loud:  store-bought pie dough won’t produce the buttery deliciousness of a homemade crust.  And I am a crust fiend.  Fiend, I tell ya.

So if anything, save this recipe for the crazy awesome all-butter crust that you’ll drape over all future pies from now and forever more.

The pie dough needs a bit of time to chill.  If you plan ahead for that, you’re good.  Try to stick with Granny Smith apples for best texture and balance of tart vs. sweet. Granny smith apples also hold up to baking well, unlike some varieties.

You’ll love that this apple pie can be totally prepared ahead of time.  In fact, it’s best after it’s had some time to sit and set.

Bake it and let it set overnight or at least several hours, so the filling has time to cool and thicken.  The pie reheats beautifully, especially if you’re going for a’ la mode.  Vanilla bean ice cream and warm pie.

Add this to your dessert list for the holidays… or really any day.  Ever heard of leftover apple pie for breakfast? Been there, done that.  Highly recommended.  Apple pie lovers in your life will go nuts over this one.

Prep Time: 45 mins Cook Time: 1 hr Servings: 8

For the Dough (Double Crust):

1 Apple Peeler/Corer 1 Pie Pan 1 Pie Crust Shield

Notes *It’s very important when cooking with cornstarch that the cornstarch is always fully dissolved in room-temperature water or cool water first. It’s easiest to use clean finger to mix cornstarch/water in a small bowl so you can actually feel that the cornstarch has fully dissolved. It will look like cloudy water – no dry powder should still be intact (Otherwise, it will clump up when cooking and no amount of stirring will undo it.)

Nutrition Serving: 1slice | Calories: 495kcal | Carbohydrates: 41g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 853mg | Potassium: 27mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1097IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 2mg

This recipe was originally published on chewoutloud.com.