Desserts
Betty Crocker's apple pie recipe delivers that flaky lattice crust and spiced filling you crave, with professional results you'll be proud to serve. š The secret lies in chilled butter and precise folding techniques that create layers so delicate they practically melt in your mouth.
I've perfected this recipe over years of baking, ensuring every slice delivers that perfect balance of tender crust and warm, cinnamon-kissed apples.
What sets this recipe apart is the foolproof method that works for both beginners and experienced bakers. We'll use a simple pie crust recipe that comes together in minutes with a food processor, then transform it into an elegant lattice pattern that's easier than it looks.
The filling combines six simple ingredientsāapples, sugar, spices, and a touch of lemonāto create that classic apple pie flavor you know and love.
By the time it emerges from the oven, you'll have a golden-brown pie with a crust that's crisp yet tender, and filling that's just soft enough to cut cleanly. The lattice design adds visual appeal while allowing steam to escape, preventing a soggy bottom.
This is the kind of pie that makes holidays feel special and weeknights taste like celebration.
Perfect for Thanksgiving gatherings, family dinners, or even a cozy dessert night. The recipe includes tips for making ahead, storing, and serving that will make you the star of any occasion. Let's get baking!
Ingredients for betty crocker pie crust apple pie
Six simple ingredients make the perfect flaky crust, while eight classic pantry staples create that spiced apple filling you love.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 2 Ā½ cups | Sifted for light texture |
| Unsalted Butter š§ | 1 cup | Cold, cubed, not melted |
| Granulated Sugar š | Ā½ cup | For crust sweetness |
| Ice Water š§ | Ā¼ cup | Chilled for binding |
| Salt š§ | Ā½ tsp | Fine sea salt preferred |
| Mixed Apples (Granny Smith + Honeycrisp) š | 6 medium | Peeled, cored, sliced |
| Light Brown Sugar š | Ā¾ cup | Packed for filling |
| Ground Cinnamon šæ | 2 tsp | Freshly ground preferred |
| Lemon Juice š | 2 tbsp | Freshly squeezed |
| Allspice š¶ļø | Ā¼ tsp | Ground for warmth |
| Cornstarch š¾ | 1 tbsp | For thickening |
| Vanilla Extract š„ | 1 tsp | Pure vanilla preferred |
| Heavy Cream š„ | Ā¼ cup | For brushing crust |
The butter is non-negotiable hereāuse European-style butter like PlugrĆ” or Land O'Lakes if you want extra flakiness. I always buy mine in 1-pound blocks from Kroger or Walmart since it's cheaper than those tiny tubs. Keep it cold until the last minute (even the food processor bowl should be chilled). For the apples, Granny Smithart> and Honeycrisp are my go-tosāthe tartness balances the sweetness perfectly. If you can't find Honeycrisp, Gala or Fuji work too, but avoid anything too mealy like Red Delicious.
No allspice? Nutmeg at half the amount works in a pinch, though it won't have that same warm kick. Short on vanilla? Almond extract at one-third the amount adds depth, but it's stronger so go light. The cornstarch is key for that thick, jammy fillingādon't skip it. For the crust, if you don't have a food processor, grate the butter and mix by hand, but work fast to keep everything cold. The heavy cream for brushing? Half-and-half works too, but it won't be quite as golden. And if you're feeling fancy, add a pinch of cayenne to the filling for subtle heat.
This pie tastes even better the next dayāmake it a day ahead if you can. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. I always wrap the whole pie in foil before freezing, then thaw overnight. The lattice design stays crisp if you reheat slices at 350Ā°F for 10 minutes. For serving, a sprinkle of powdered sugar or a scoop of vanilla ice cream makes it feel extra special.
Why You'll Love This Recipe
- Foolproof Crust: Iāve made pie crusts that crumbled into dustāthis one doesnāt. Betty Crockerās blend of all-purpose flour and cold butter (just cut into tiny cubes, no rolling pin required) creates a lattice thatās sturdy enough to hold sliced apples without falling apart. Honestly, itās the only crust I trust when Iām distracted by a crying baby or a phone call.
- Golden-Edge Magic: That crispy, caramelized edge? Itās not luckāitās the sugar and ice water doing their thing. The butter stays cold enough to create flaky layers, while the sugar browns just enough to give every bite a buttery, slightly sweet crunch. (Yes, even on a Tuesday night.)
- Weeknight Crowd-Pleaser: Slice it warm with vanilla ice cream, pack it for a potluck, or serve it cold the next day with a scoop of whipped cream. The apples stay tender, the crust stays crisp, and no one will guess it took less than an hour. Between us, this is the pie I make when I donāt want to impress anyoneāI just want to feed them.
- Pantry Staple Power: Four ingredients, zero specialty items. If youāve got flour, butter, sugar, and ice water (yes, ice waterādonāt skip it), youāve got a pie. And because it reheats beautifully, I often bake two crusts, fill one, and freeze the other for another day. Budget-friendly? Absolutely. Stress-free? Even better.
Step-by-step instructions for Betty Crocker's apple pie recipe
Here's how to create that perfect flaky lattice crust and spiced filling every time.
šØāš³ Step 1: Make the Flaky Crust
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures maximum flakiness when baked.
Add the 0.5 cup granulated sugar and mix lightly. Sprinkle in the 0.25 cup ice water gradually, mixing gently with a fork just until the dough comes together. Avoid overmixingāyou want to preserve those butter pockets that create the flaky layers. Form the dough into a disk, wrap in plastic, and chill for 30 minutes in the refrigerator.
š„ Step 2: Prepare the Spiced Apple Filling
Peel, core, and slice the 6 medium mixed apples into Ā¼-inch thick slices. Toss them with 2 tbsp lemon juice to prevent browning. In a large bowl, combine the sliced apples with 0.75 cup packed light brown sugar, 2 tsp ground cinnamon, 0.25 tsp allspice, 1 tsp vanilla extract, and 1 tbsp cornstarch. Mix gently but thoroughly to coat all apple slices evenly.
Here's the thingāthis filling needs to be thick enough to hold its shape when baked, but not so thick that it becomes gluey. The cornstarch will help achieve that perfect balance. Let the filling sit for 10 minutes while you roll out the crust, allowing the juices to begin releasing.
š³ Step 3: Assemble the Pie
Preheat your oven to 375Ā°F. On a lightly floured surface, roll out half of the chilled dough to fit a 9-inch pie dish, leaving a Ā½-inch overhang on all sides. Transfer the dough to the pie dish and press gently into the bottom and up the sides. Trim the excess dough, leaving about Ā½-inch border. Save the trimmings for the lattice.
Spread the apple filling evenly into the prepared crust. The filling should cover the bottom completely but not pile up in the center. If it's too juicy, let it sit for another 5 minutes to thicken slightly before proceeding.
š„ Step 4: Create the Lattice Topping
Roll out the remaining dough and cut it into Ā½-inch wide strips. Arrange 6 strips parallel to each other across the pie, leaving a Ā½-inch border at the top. Fold back every other strip and place a perpendicular strip over them. Unfold and press down gently. Repeat, alternating directions, until you've created a classic lattice pattern.
Brush the lattice and crust edges with the 0.25 cup heavy cream for a golden finish. Here's where it gets funāsprinkle any leftover dough trimmings on top for extra crunch. The cream will create that beautiful caramelized crust we all love.
š„ Step 5: Bake to Golden Perfection
Bake the pie on the middle rack for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. If the crust starts browning too quickly, tent loosely with foil to prevent burning while allowing the filling to cook through.
You'll know it's done when the lattice is crisp and the filling is thick enough to hold its shape but still tender. Let the pie cool for 2 hours before slicingāthis resting period allows the filling to set properly and prevents a runny mess. Serve warm with vanilla ice cream for the ultimate experience!
Pro Tips For Making Betty Crocker Pie Crust Apple Pie
- Chill the Butter Properly: The Betty Crocker recipe calls for cold butter, but "cold" isnāt just straight from the fridgeāitās firm. Cut the butter into Ā½-inch cubes and freeze them for 10 minutes before mixing with flour. I learned this the hard way when my crust turned greasy instead of flaky because the butter melted too fast.
- Work Fast with Ice Water: Donāt eyeball the ice waterāmeasure it precisely (about 6-8 tablespoons) and keep it icy cold. Add it to the flour-butter mix 1 tablespoon at a time, mixing just until the dough clumps. Overmixing makes tough crust, and warm water = soggy bottom. Use a fork, not your handsāthis isnāt playdough.
- Prevent the Soggy Bottom: Brush the bottom crust with a thin layer of beaten egg white before adding filling. Bake the crust alone for 5 minutes at 375Ā°F (no filling yet) until itās lightly golden. This creates a barrier that keeps the apples from turning the crust into a mushy boat. (Yes, even if youāre impatient like me.)
- Upgrade with Brown Sugar: Swap half the granulated sugar in the filling for light brown sugar. The molasses notes deepen the flavor and caramelize faster, giving you that classic apple pie aroma without extra effort. Just toss the sliced apples with the sugar mix before bakingāno extra steps.
Troubleshooting this dish
Crust Too Tough?
Overworked dough is the #1 cause of tough crusts. Iāve found that using a food processor for just 6-8 pulses keeps gluten development minimal. If your crust feels dense after baking, try adding 1 tbsp extra cold butter (cut into tiny cubes) to the dough before chilling.
The extra fat creates more steam during baking, resulting in lighter layers. š”
Soggy Bottom Fix
Prevent that dreaded soggy bottom by pre-baking the crust for 10 minutes at 375Ā°F before adding filling. Line it with parchment paper, fill with pie weights or dried beans, then bake.
For extra insurance, sprinkle 1 tbsp cornstarch directly on the crust before adding the fillingāthis creates a barrier that absorbs excess moisture.
Filling Too Watery
If your filling releases too much liquid during baking, itās likely undercooked apples or too much lemon juice. I recommend simmering sliced apples in a saucepan with 1 tbsp sugar for 5 minutes before mixing with other filling ingredients.
This removes excess moisture. For a quick fix, sprinkle 1 tbsp extra cornstarch directly on the filling before baking.
Lattice Falling Apart
Weak lattice strips? Your dough might be too warm when rolling. Keep everything chilledāeven your rolling pināby placing it in the freezer for 5 minutes before use. For extra stability, brush the strips with heavy cream before arranging them on the pie.
The cream acts as a glue, helping the lattice hold its shape during baking. š
Uneven Browning
If your crust browns unevenly, itās often due to heat distribution. Rotate your pie halfway through baking (after 25 minutes) for even cooking. For extra insurance, place a small baking sheet on the rack below the pie to catch dripsāthis reflects heat upward, promoting even browning.
A light spray of water on the oven walls can also help distribute heat more evenly.
Apples Not Tender Enough
Undercooked apples? Increase baking time by 5-10 minutes or cover the pie with foil during the last 15 minutes to trap steam. For firmer apples, use a mix of Granny Smith (tart) and Honeycrisp (sweet)āthey hold up better than softer varieties.
If your pie still feels underdone, broil for 2 minutes at the end for extra caramelization. š
Nutrition facts
Frequently asked questions
Can I use store-bought pie crust instead of making it from scratch?
For a shortcut, use a 9-inch refrigerated pie crust from your grocery store. Just press it into the dish, trim the edges, and follow the same assembly steps for the lattice top. The key is to keep everything chilledāeven store-bought crusts work best when cold. If using a pre-made crust, skip the rolling step and focus on creating the lattice pattern carefully.
How do I prevent my lattice from looking messy or uneven?
Start by cutting dough strips with a sharp knife or pizza cutter for clean edges. Keep your strips Ā½-inch wide and arrange them parallel with about Ā¼-inch spacing. Fold back every other strip, then weave in perpendicular stripsāthis creates the classic crisscross. If strips shrink during baking, brush them with heavy cream before arranging to help them hold shape.
What if I donāt have allspice? Can I substitute it?
Yes! Replace Ā¼ tsp allspice with Ā½ tsp ground nutmeg or a mix of Ā¼ tsp cinnamon + Ā¼ tsp ginger. Allspice adds warmth, but these spices will still give your filling that cozy flavor. For extra depth, add a pinch of clovesājust be careful, as they can be strong. The recipe will still taste delicious without it, though!
Can I make this pie ahead of time?
This pie tastes even better the next day! Assemble it completely (including the lattice), then refrigerate uncovered for 12-24 hours before baking. The filling will thicken slightly, and the crust will firm up. For long-term storage, wrap the baked pie in foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Why does my crust turn out puffy in some spots?
Puffy spots usually mean the dough wasnāt chilled enough before rolling or baking. Always keep your dough disk wrapped and cold for at least 30 minutes (longer is better). If your oven runs hot, reduce the temperature to 350Ā°F and bake for 5-10 minutes longer. For extra insurance, place a baking sheet on the lower rack to reflect heat upward and create even browning.