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Dessert & Baked Goods » World's Best Apple Pie

Bea is famous for her apple pies. She's been baking them for over 50 years. She's even been known to "Yankee Swap" them for flowers, tax prep, dog sitting and furnace maintenance services. Trust me. They are all getting the better end of the deal. The crust is light and flaky, the filling sweet and delicious. It's simply the best. You must try it!

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Ingredients

Pie Crust

⅔ cup shortening
1 tbsp butter
½ tsp salt
2 cups flour plus extra for rolling dough
about 7 tbsp of cold water
2-3 strips of tin foil (about 1½" wide)
about 2 tbsp of milk

Apple Filling

5-6 apples (Granny Smith recommended)
1 cup of sugar plus an extra pinch to sprinkle on top of pie
1 tsp cinnamon
2 tbsp butter
pinch of salt

How-to

Make Bottom Crust

Preheat oven to 425°
In a bowl, blend shortening, butter, flour and salt with a fork
Add cold water, a little at a time, around the perimeter of the bowl. When you see that the dough is starting to come together, stop adding water
Form into a ball and refrigerate in a bowl 5-10 minutes, uncovered
Take dough out of the fridge
Wet your kitchen counter top with a sponge, lay down plastic wrap and flour it lightly. You can work directly on the counter but this makes for easier clean-up
Take ½ of the dough, add a little flour and knead with hands
Roll out the dough. Add flour if rolling pin sticks to the dough. Roll from center out, then from center back towards you, NOT back and forth because that would toughen the dough and may create holes
Fold the dough in half and place it in the pie pan. Unfold and gently ease into the pan

Make Filling

Peel and thinly slice apples right into the pie pan, spreading them out. When you're done there should be a heap of apples higher than the pan
Mix sugar and cinnamon and sprinkle over the apples
Cut 2 tbsp of butter into even pieces (about 4-5) and place in different areas over the apples, cinnamon and sugar
Trim the bottom crust dough about ½" around the outside of the pan. (Save the extra dough to make yummy jam tarts)

Make Top Crust

Roll out the remaining dough. Follow technique described above in the Bottom Crust instructions
Fold the dough in half and make 4 slits toward the center to release air while baking
Place dough on top of filling and gently unfold
Trim dough about 1" out from the edge of the pie pan
Fold the top crust over the bottom crust and then tuck under
Crimp the dough between thumb and finger. Best to watch the video to master Bea’s technique

The Love

Cut a heart out of a piece of leftover dough, moisten with milk, and place near the middle of the pie. Shows that you put just a little extra love
Brush milk lightly over the top crust with your fingers or a pastry brush to brown the crust
Sprinkle with sugar

Bake the Pie

Cover the edges of the crust with tin foil to protect it from burning
Bake for 50 minutes
Remove foil from crust and bake a final 10 minutes

Jam Tarts

As Bea says in her video, you can use the extra dough to make tasty jam tarts

How-To

Roll out your extra dough
Make small rounds with a cookie cutter or juice glass
Put 1 tsp of the jam of your choice in the middle
Top with a second round
Brush a little milk and add a sprinkling of sugar
Bake for about 10 minutes (or until lightly browned) at 350° F

Add a Comment

Comments (15)

Posted Saturday, December 26, 2009, at 11:24 pm by Millie:

I just completed the easy apple pie. Ms. Bea is so sweet; her instructions are verbally user friendly. Easy to follow. My pie is baking in the oven now. I used whole wheat all purpose flour, we will see how this works out. The comments and pictures look so good and well made. Wish me luck:)
Posted Sunday, December 6, 2009, at 7:54 pm by Jennifer West:

I don't have a picture by my crust turned out perfect! I was surprised at how easy it was it was great. My kids loved it and so did I, I can't wait to make it for my husband. I am so glad Bea shared her family dish with us, it tastes wonderful.
Posted Tuesday, March 17, 2009, at 9:45 pm by Gino:

Well I've made at least 15 pies and people absolutely love this pie. I've tried different fats but the best and most consistent results are the original recipe. Hurray Bea!!!!!! gino
Posted Friday, February 13, 2009, at 5:51 am by laurena:

2nd attempt with pleated design...was also equally successful. laurena, kuching sarawak, malaysia
Posted Friday, February 13, 2009, at 5:45 am by laurena:

Made these 2 days before Christmas'09. Dough handling is very much easier with this recipe but in terms of taste, i think more butter is better than shortening. Will try with all butter next time. However, this is indeed a very good recipe and i believe even armature can succeed 1st try-out! laurena, Kuching Sarawak, Malaysia
Posted Friday, February 13, 2009, at 5:44 am by laurena:

Made these 2 days before Christmas'09. Dough handling is very much easier with this recipe but the in terms of taste, i think butter more butter is better than shortening. Will try with all butter next time. However, this is indeed a very good recipe and i believe even armature can succeed 1st try-out!
Posted Sunday, January 11, 2009, at 12:52 am by Gino:

Awesome recipe. No thickener needed. Edayres, There is a TBSP of butter in the crust. My only mistake, I used a 10" pie dish which worked but a 9" should be better. I'll try it next time. Also, I tried one pie with Lard and Butter and it was just as good. Maybe a little flakier. The Shortening might have a little better taste. This video was very helpful describing how to combine the two crusts in the pie plate and crimping around the edge of plate. Thank you Bea!!!!
Posted Sunday, December 28, 2008, at 7:03 am by Likestobake:

I'm surprised she didn't use any butter in the crust, or thickener in the filling. I use a combination of butter and vegetable shortening in my crust. In the filling, I use a couple of tablespoons of Instant Tapioca. Is the insider of hers runny?
Posted Wednesday, December 24, 2008, at 4:42 am by Ali Dachis:

Definitely the world's best. Maybe the universe's...
Posted Saturday, December 13, 2008, at 3:20 pm by Corey Flynn:

This is one of the most delicious things I have ever tasted. WOW. Thank you for sharing, Bea!
Posted Saturday, November 29, 2008, at 10:55 pm by Carla & Anamelia Arriaga:

Look at my pie! Every year I make Bea's pie for Thanksgiving (although this time I only used butter for the dough). As always it came out looking absolutely beautiful and tasting absolutely delicious!
Posted Friday, November 7, 2008, at 12:44 am by Chiqui Collier:

This looks so good!! Just like my Mom used to bake!! Just needs a big scoop of vanilla ice cream and a fork!
Posted Tuesday, October 28, 2008, at 5:06 pm by Donna Viera:

As one of the taste testers, it was great! I love the pastry apple you made on top. Nice job, Sue.
Posted Tuesday, October 28, 2008, at 12:45 pm by Sue:

This recipe is great. Here's my attempt at it. My taste testers approved.
Posted Thursday, August 14, 2008, at 1:56 am by Giselle Galan:

Looks delicious! Can't wait to try it.

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World's Best Apple Pie