Desserts
Betty Crocker's original apple pie recipe delivers the timeless comfort of a golden lattice crust and perfectly spiced filling that tastes like autumn in every bite.
This classic dessert has been a kitchen staple for generations, blending traditional techniques with approachable simplicity—whether you use store-bought crust or roll out your own dough.
The secret lies in balancing cinnamon, nutmeg, and brown sugar for that signature warm spice profile, while the lattice pattern creates delicate, crispy edges that let the filling shine.
What makes this recipe truly special is its versatility—it works for family gatherings, holiday celebrations, or a cozy weeknight treat.
The filling stays moist and flavorful, never soggy, thanks to a precise baking technique that ensures the crust stays crisp while the apples soften just enough to release their natural sweetness. I've tested this recipe countless times, and it never fails to impress, even with picky eaters.
The result is a pie with a perfectly golden crust, a lattice pattern that adds visual appeal, and a filling that's spiced just right—sweet but not cloying, with tender apples holding their shape.
The aroma alone will have everyone gathering in the kitchen, and the first slice delivers that perfect balance of warm spices, tender fruit, and buttery crust. This is the apple pie recipe that stands the test of time.
Ready to bake a pie that tastes like nostalgia? We'll walk through every step—from prepping the apples to baking the crust and assembling the lattice—so you can achieve restaurant-quality results at home. Let's get started with a dessert that's as classic as it gets.
Ingredients for betty crocker original apple pie
Classic apple pie ingredients that deliver autumn's warm spice magic in every slice.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for lighter texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | For crust and filling |
| Brown Sugar 🍚 | ¾ cup | Packed, for filling |
| Large Eggs 🥚 | 1 whole | Cold for crust binding |
| Ice Water 💧 | ½ cup | Chilled for dough handling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | 1 tsp | Freshly grated nutmeg |
| Allspice 🌶️ | ½ tsp | Ground for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Red Delicious Apples 🍎 | 4 medium | Peeled, cored, sliced |
| Granny Smith Apples 🍎 | 2 medium | Peeled, cored, sliced |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
The apples are non-negotiable—Red Delicious and Granny Smith give you that perfect balance of sweet and tart. Local farmers markets often have better quality than grocery stores, so check for firm, unblemished fruit. If you can't find Granny Smith, Fuji apples work well too. For the flour, King Arthur or Gold Medal brands are ideal—they handle the butter better. The cinnamon should be freshly ground if possible, as pre-ground loses potency quickly. If you're using a store-bought crust, Pillsbury Classic or Crust + Crème work well, but homemade delivers that restaurant-quality texture.
No Red Delicious? Honeycrisp or Gala apples work as substitutes, but you'll need to adjust the lemon juice to 3 tablespoons for tartness. The nutmeg is key—if you only have whole nutmeg, grate it fresh for that extra depth. For the sugar, turbinado or light brown sugar can replace granulated in the filling, but keep the texture in mind. The butter matters too—Plugrá or Land O'Lakes unsalted are reliable choices. If you're short on time, pre-sliced apples from the produce section save chopping time, but toss them in lemon juice immediately to prevent browning.
Apples should be prepped and stored in cold water with lemon juice until ready to use—keeps them crisp. The dough can be made 1 day ahead and stored wrapped in plastic. For the filling, mix everything in a bowl, cover, and refrigerate for up to 24 hours—the flavors meld beautifully. The pie keeps well at room temperature for 2 days or can be frozen for 3 months. Reheat slices in the oven for that fresh-baked taste.
Why You'll Love This Recipe
- No-Roll-Out Crust: I swear by this shortcut—just mix the flour, cold butter, and ice water until it barely holds together. No chilling, no fuss, and the flaky layers still shine. (Yes, even when my hands are sticky from apple filling.)
- Butter-Sugar Magic: That combo of brown sugar and butter in the crust? It’s the secret. The caramelized edges alone make this worth it—no extra syrup needed. Honestly, I’ve skipped pie filling just to eat a slice of the crust first.
- Weeknight to Holiday: Same recipe, different moments. Whip it up for a lazy Sunday breakfast or bring it to Thanksgiving—no one will guess it’s the same dough. (My college roommate’s favorite, and she’s picky.)
- Leftovers That Last: A full pie? Gone in one sitting. But those slices reheated with a sprinkle of cinnamon? My go-to for school lunches or late-night cravings. Budget-friendly, too—uses pantry staples and stretches for days.
Step-by-step instructions for Betty Crocker's original apple pie
Here's how to assemble this timeless dessert with a flaky lattice crust and perfectly spiced filling.
Prepare the Classic Pie Dough
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 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 ensures a flaky texture rather than a tough crust.
Add the 1 whole large egg and 0.5 cup ice water gradually, mixing just until the dough comes together. Avoid overworking the dough—handle it only enough to form a smooth ball. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 24 hours. This resting period relaxes the gluten and makes rolling easier.
Create the Lattice Crust Design
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick). Transfer to a 9-inch pie dish and gently press it into the bottom and up the sides. Trim any excess dough, leaving about 1/2-inch overhang. Set aside.
For the lattice, roll out the second dough disc into a 12-inch rectangle (about 1/8-inch thick). Cut 8 strips (about 3/4-inch wide) lengthwise. Arrange 4 strips horizontally across the pie, spacing them evenly. Fold back every other strip, then weave the remaining strips under and over to create the classic lattice pattern. Trim any uneven edges and crimp the crust edge with a fork for a decorative finish.
Prepare the Spiced Apple Filling
In a large bowl, combine the 4 medium Red Delicious apples and 2 medium Granny Smith apples (peeled, cored, and sliced 1/4-inch thick). Toss with the 2 tablespoons lemon juice to prevent browning. In a separate bowl, whisk together the 1.25 cups granulated sugar, 0.75 cup packed brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 0.5 teaspoon allspice, and 0.5 teaspoon salt. Sprinkle the spice mixture evenly over the apples and toss gently to coat.
Transfer the apple mixture to the prepared pie crust, mounding the filling slightly in the center. Avoid overfilling—the apples will release juice as they bake. Brush the lattice crust with a light coating of ice water (about 1 tablespoon) to help it brown evenly.
Bake to Golden Perfection
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. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil. The pie is done when the filling is tender and the crust is fully set.
Remove from the oven and let the pie cool for at least 2 hours before slicing. This resting period allows the filling to thicken and the juices to redistribute, ensuring each slice is moist and flavorful. Serve warm with a scoop of vanilla ice cream for the ultimate classic experience.
Pro Tips For Making Betty Crocker Original Apple Pie
- CHILL THE DOUGH: The butter in this recipe is not your friend if you rush it—take the dough out of the fridge 10 minutes before rolling, but no more. I learned this the hard way when my crust turned greasy and flaky in all the wrong places (yes, even with Betty Crocker’s mix). Cold butter = crispy crust; soft butter = sad pie.
- CUT BUTTER IN SMALL PIECES: When mixing the crust, don’t just dump in chunks of butter—cut it into ½-inch cubes first. This ensures even distribution and prevents one big glob of melted butter from turning your crust into a dense brick. (And yes, I’ve done that. Twice.)
- SKIP THE EGGS IF NECESSARY: The recipe calls for eggs to bind the crust, but if your dough feels too wet or you’re in a hurry, you can sometimes get away with just 1 egg (or even omit it entirely). Add a splash of ice water instead—it’s not ideal, but it’ll hold together. (Your future self will curse you if you skip this warning.)
- BAKE UNTIL GOLDEN, NOT BROWN: The crust should be a rich golden brown, not dark brown—overbaking turns it tough and bitter. Pull it out when it’s just starting to crisp at the edges, then tent with foil if it’s browning too fast. (I used to walk away, and by the time I checked, it looked like a hockey puck.)
Perfect pairings for this betty crocker original apple pie
Classic Ice Cream Pairings
Vanilla bean ice cream is the ultimate classic companion to this apple pie. I always use Breyers Vanilla Bean or Ben & Jerry's Vermont Vanilla—their rich, creamy texture contrasts beautifully with the pie's warm spices.
For a homemade touch, try Blue Bell Homemade Vanilla with its signature caramel swirl. Serve warm slices with a scoop to create that iconic "pie à la mode" experience. 🍦
Creamy Cheese Alternatives
If you prefer something lighter than ice cream, cooked vanilla pudding or crème fraîche add elegance. Whisk together 1 cup heavy cream, 1 cup whole milk, ½ cup sugar, 4 tablespoons cornstarch, and 1 teaspoon vanilla extract, then simmer until thickened.
Chill and serve alongside pie slices. For a tangy twist, dollop with whipped sour cream mixed with a pinch of cinnamon. 🥄
Warm Beverage Pairings
Warm drinks enhance the pie's autumnal flavors. A cup of chai tea with Starbucks Chai Latte powder or Bigelow Earl Grey tea complements the spices beautifully. For coffee lovers, spiced chai latte made with Equal Exchange Organic Chai and steamed milk adds warmth.
I also love a glass of hot apple cider with a cinnamon stick for that nostalgic touch. ☕
Seasonal Fruit Additions
Top your pie slices with fresh seasonal fruit to brighten the plate. A sprinkle of toasted pecans or walnuts adds crunch, while sliced pear or cranberry sauce from Trader Joe's provides tart contrast.
For a festive touch, arrange candied ginger or dried apricots around the plate. These additions elevate the pie into a showstopper dessert. 🍏
Boozy Upgrades
For adults, a splash of bourbon or apple brandy in the filling takes it to the next level. Stir 2 tablespoons bourbon (like Maker's Mark) into the spice mixture before baking, or serve with a side of caramel sauce spiked with 1 teaspoon vanilla extract.
A glass of dry Riesling or Chardonnay pairs perfectly with the pie's sweet-tart balance. 🍷
Kid-Friendly Twists
Make it fun for little ones with caramel or chocolate drizzle from Ghirardelli. Use Nestlé Toll House Morsels for a cookie-crusted pie variation, or serve with strawberry or mint ice cream for a colorful contrast.
For a playful touch, arrange pie slices on a cookie platter with mini marshmallows or sprinkles around the edges. 🧁
Nutrition facts
Frequently asked questions
Can I use a store-bought crust instead of homemade dough?
For convenience, use a 9-inch refrigerated pie crust like Pillsbury Classic or Crust + Crème. Press it into your pie dish, trim the edges, and follow the same lattice instructions. The key is to brush the crust with ice water before baking to help it brown evenly. This shortcut works perfectly without sacrificing flavor or texture.
Why do my apples turn brown after slicing?
Apples oxidize when exposed to air, causing browning. To prevent this, toss sliced apples with 2 tablespoons lemon juice immediately after cutting. The acidity slows oxidation. If you're prepping apples ahead, store them in cold water with lemon juice in the fridge until ready to use.
How do I fix a soggy bottom crust?
A soggy crust happens when filling juices steam the bottom. Prevent it by pre-baking the crust for 5 minutes at 375°F before adding filling. For extra insurance, sprinkle 1 tablespoon cornstarch over the crust before filling. If it's already soggy, try baking it upside down on a baking sheet for 10 minutes to crisp the bottom.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours. For best results, bake it when ready to serve. If you need to store a baked pie, keep it at room temperature for 2 days or freeze for 3 months. Reheat slices in the oven for 5-10 minutes at 350°F to restore freshness.
What's the best way to slice the lattice crust?
Use a sharp chef's knife and cut straight down through the lattice strips. For cleaner slices, dip the knife in hot water between cuts. Serve each slice with a lattice piece attached—it's part of the charm! For extra presentation, arrange slices on a platter with a lattice piece on top of each.