Desserts
Betty Crocker's original apple pie recipe delivers the nostalgic comfort of a classic lattice-topped pie with a flaky, buttery crust and spiced apple filling that tastes like autumn in every bite.
This is the version that brings back memories of grandma's kitchen—where the lattice crown creates a beautiful pattern while keeping the filling perfectly tender. The secret lies in the precise balance of cinnamon, cornstarch-thickened apples, and a crust so tender it practically melts in your mouth.
What sets this recipe apart is its approachability—no fancy techniques, just simple ingredients you can find at any grocery store. The lattice design isn't just for looks; it allows air to circulate, ensuring the apples stay juicy while the crust remains golden and crisp.
I've tested this recipe countless times, and it never fails to impress, whether served warm with vanilla ice cream or enjoyed as-is straight from the oven.
The crust starts with cold butter cut into the flour for maximum flakiness, while the filling combines tart apples with just the right amount of sugar and spice. Baking at 375°F for about 50 minutes gives you that perfect balance of tender fruit and crisp edges.
The lattice isn't just decorative—it's functional, letting the apples breathe while keeping the filling from getting soggy.
This pie is perfect for holidays, potlucks, or just because—it's the kind of dessert that makes everyone ask for seconds. The aroma alone will have your house smelling like fall, and the first bite delivers that perfect mix of sweet, spiced apples and buttery crust. Let's get baking!
Ingredients for betty crocker original apple pie
Flaky crust meets spiced apples—just eight simple ingredients transform into nostalgic comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for flakier crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Light Brown Sugar 🍚 | ¼ cup | Packed tightly |
| Medium Tart Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Egg 🥚 | 1 large | For egg wash |
The apples are non-negotiable. Granny Smiths or Honeycrisp from the store's produce section (not the pre-sliced kind) give that perfect tart-sweet balance. Whole Foods or your local farmers market have the juiciest, but any grocery store's apple bin works. Look for firm ones with no bruises—those soft spots turn mushy in the oven. I usually grab a mix of Granny Smith for tartness and Honeycrisp for sweetness. The cornstarch? Don't skip it—it keeps the filling thick and glossy without getting gummy. Bob's Red Mill brand is my go-to for cornstarch, but any brand works.
No brown sugar? White sugar plus 1 tsp molasses gets you close. Running low on vanilla? Almond extract at half the amount works in a pinch, though it changes the flavor slightly. The cinnamon should smell warm and spicy—if it's dusty, toast it in a dry pan for 30 seconds to wake up the flavor. For the crust, European-style butter (like Plugrá) gives extra flakiness, but regular unsalted butter works perfectly fine. The egg wash? One large egg beaten with 1 tbsp milk makes it shine. Trust me, that golden crust is worth the extra minute.
This pie tastes even better the next day—honestly, I make it just so we have leftovers. Store in an airtight container at room temperature for up to 3 days, or freeze the whole pie (unbaked or baked) for up to 3 months. The lattice keeps perfectly for 2 days at room temp, so no need to refrigerate. If you're prepping ahead, make the filling and crust separately, then assemble right before baking. The aroma alone will have your house smelling like fall for hours.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by this recipe’s shortcut crust—just mix flour, butter, and a splash of ice water. No rolling pins, no stress, and it still turns out flaky enough to make my pie-loving dad nod in approval.
- Tart-Sweet Perfection: That mix of granulated and brown sugar with medium tart apples? It’s the kind of balance that makes you reach for seconds. The butter in the filling keeps it from being too dry, and the spices (cinnamon, nutmeg) sing when baked.
- Leftovers That Last: This pie reheats beautifully—just pop slices in the oven for 10 minutes. I’ve sent it to work with coworkers, packed it in school lunches, and even turned cold slices into apple pie smoothies. Versatile like that.
- Pantry Staple Power: Honestly, you’re already halfway there if you’ve got flour, butter, and sugar. The apples are the only thing you might need to grab fresh, and even then, they’re cheap and last longer than most produce. Budget-friendly comfort food at its best.
Step-by-step instructions for Betty Crocker's original apple pie recipe
Here's the classic method that delivers that iconic flaky lattice crust and perfectly spiced filling.
Prepare the Apple Filling
Peel, core, and slice the 6 medium tart apples into ¼-inch thick slices. I like to use a mix of Granny Smith and Honeycrisp for that perfect balance of tartness and sweetness. Toss the apple slices with 2 tablespoons lemon juice right away—this prevents browning and keeps the filling vibrant.
In a large bowl, combine the apples with 0.75 cup granulated sugar, 0.25 cup light brown sugar, 2 tablespoons cornstarch, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon salt. Toss everything gently but thoroughly until each apple slice is evenly coated. The cornstarch will help thicken the filling as it bakes, while the spices create that warm, comforting flavor we all love.
Transfer the apple mixture to a 9-inch pie dish and press down lightly with your fingers. You want the filling to be packed but not overly dense—this ensures even cooking. The filling should come up to about ½ inch below the rim of the pie dish, leaving room for the lattice top.
Make the Pie Crust Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This step is crucial for achieving that flaky texture—don't overwork the dough or it will turn tough.
Add 1 tablespoon ice water at a time, mixing gently with a fork, until the dough just comes together. You're looking for a soft but not sticky dough that holds its shape when pressed. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This resting period relaxes the gluten and makes rolling out the dough much easier.
Roll Out and Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out half of the chilled dough to a 12-inch circle, about ⅛-inch thick. Transfer the dough to the 9-inch pie dish and gently press it into the bottom and up the sides. Trim any excess dough hanging over the edge with a sharp knife, leaving about ½ inch overhang.
Roll out the remaining dough for the lattice top. Cut the dough into 12 strips, about 2 inches wide. Arrange 6 strips horizontally across the pie, spaced ¼ inch apart. Fold back every other strip and place a perpendicular strip over the fold. Unfold the strips and press gently to seal. Repeat with the remaining strips, creating a classic lattice pattern. Trim any excess dough from the edges.
Bake to Golden Perfection
Whisk together 1 large egg and 1 tablespoon water in a small bowl, then brush this egg wash over the lattice top. This gives the crust that beautiful golden finish. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently.
Here's the thing—don't open the oven during baking. The steam is what creates that perfect flaky texture, and every time you peek, you risk losing it. If the crust starts browning too quickly, tent it loosely with aluminum foil. The pie is done when the filling is thick and the crust is golden all over. Let it cool for at least 2 hours before slicing—this allows the filling to set and the flavors to meld.
Serve Warm with Vanilla Ice Cream
Once cooled, slice the pie into 8 equal wedges and serve warm. The lattice top should be crisp and flaky, while the filling remains tender and fragrant with cinnamon and nutmeg. I always serve it with a scoop of vanilla ice cream—the contrast of warm pie and cold ice cream is pure magic.
This classic apple pie is the heart of any dessert table. The secret to its success lies in the flaky crust and perfectly balanced filling. Follow these steps carefully, and you'll have a pie that tastes just like Betty Crocker's original—warm, comforting, and utterly delicious.
Pro Tips For Making Betty Crocker Original Apple Pie
- CHILL THE APPLE FILLING: I learned this the hard way—skipping this step means a soggy bottom crust. After tossing your peeled, sliced apples with sugar and spices, pop the mixture in the fridge for at least 30 minutes (or up to 2 hours). The starch in the apples releases, thickens the filling, and keeps your crust from turning into a sad, mushy puddle.
- CUT BUTTER INTO FLOUR LIKE CORNMEAL: Betty Crocker’s recipe calls for cold butter in the crust, but most people just chop it roughly. Use a pastry cutter or two forks to work the butter into the flour until it resembles coarse cornmeal—no bigger than pea-sized lumps. This ensures flaky layers instead of greasy clumps that won’t melt right.
- DON’T OVERMIX THE CRUST: The second you add ice water to the flour-butter mix, stop stirring. Overworking the dough develops gluten, which makes the crust tough instead of tender. Use a light hand and just combine until the dough clumps together—it’ll hold when pressed.
- USE A THIN LAYER OF SUGAR: That bottom crust needs a little insurance against sogginess. After lining your pie dish, sprinkle a thin, even layer of granulated sugar (about 2 tablespoons) over the crust before adding the filling. It caramelizes slightly during baking, adding sweetness and acting as a moisture barrier.
Creative variations of these flavors
Classic Spiced Variations
Swap the cinnamon for 1 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves) and add ½ cup diced candied ginger to the filling for a festive twist. I also like using 1 tsp cardamom instead of nutmeg—it adds an exotic warmth that pairs beautifully with the apples. 🌟
For a cozy autumn version, add 1 tsp ground ginger and ½ tsp allspice to the spice mix. The allspice brings a subtle warmth that complements the apples perfectly. Use Braeburn apples for their natural sweetness and firm texture—they hold up beautifully during baking.
Modern Twists
Turn this into a caramel apple pie by adding ½ cup caramel sauce to the filling and drizzling another ¼ cup on top after baking. I recommend Trader Joe's salted caramel sauce for that perfect balance of sweet and salty. 🍯
For a bourbon-infused version, replace the vanilla extract with 1 tsp bourbon (like Maker's Mark) and add ¼ cup chopped pecans to the filling. The bourbon adds depth, while the pecans provide a delightful crunch.
Bake with a ½-inch thick streusel topping made from 1 cup flour, ½ cup brown sugar, and ½ cup cold butter crumbled in.
Seasonal Adaptations
In summer, use peaches or nectarines instead of apples. Reduce the sugar to ½ cup total and add 1 tsp lemon zest to brighten the flavor. The lattice works perfectly with stone fruits—just reduce baking time to 40-45 minutes. 🍑
For winter, try a gingerbread spice blend: replace the cinnamon and nutmeg with 1 tbsp ground ginger, ½ tsp cinnamon, and ¼ tsp cloves.
Add ½ cup molasses to the filling for a deeper, more complex flavor. Serve with vanilla bean ice cream for an extra luxurious touch.
Global Inspirations
Give it a French tart twist by using a pâte sucrée (sweet dough) crust and adding 1 tbsp Grand Marnier to the filling. Top with a light frangipane (almond cream) layer before baking. The lattice becomes a decorative galette-style pattern instead of a full cover. 🥖
For a Japanese-inspired version, use green tea powder (½ tsp) in the filling and top with a matcha-infused glaze (mix 1 tbsp matcha powder with 2 tbsp water and 1 tbsp honey). The earthy notes of matcha balance the sweetness beautifully, creating a unique fusion of flavors.
Nutrition facts
Frequently asked questions
Can I make this apple pie without a lattice top?
For a simpler version, roll out the second dough disk and cut it into strips for a crumb topping instead. Simply sprinkle the strips over the filling before baking, or use the full dough as a traditional top crust. The lattice adds visual appeal, but a crumb topping or solid top works beautifully too.
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by blind-baking the crust for 10 minutes before adding filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F. This creates a barrier that keeps the filling from steaming the crust. Another trick is to chill the pie for 30 minutes before baking.
What's the best way to store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the pie (unbaked or baked) for up to 3 months. Thaw overnight in the fridge—never at room temperature. The lattice stays crisp even after freezing when properly wrapped.
Can I substitute pie apples with other fruits?
Yes! For a summer version, try peaches or nectarines—reduce sugar to ½ cup and add 1 tsp lemon zest. For winter, use pears with ½ tsp ginger and ¼ tsp cloves. Just adjust baking time (stone fruits need 40-45 minutes; pears may need 55 minutes).
Why is my crust puffing up in the oven?
Puffing happens when the dough warms too quickly. To fix this, chill the dough longer (2 hours instead of 1 hour) and avoid handling it too much. If it puffs during baking, tent with foil to slow browning. The key is keeping the butter cold—never let it melt before baking.