Desserts
Betty Crocker’s classic apple pie recipe delivers the perfect balance of warm cinnamon-spiced filling and golden, flaky crust that’s become an American dessert staple. This timeless recipe captures all the cozy comfort of homemade pie—crisp edges, tender apples, and that signature lattice crust that lets light shine through.
I’ve refined the technique over years to ensure every slice delivers the same buttery, aromatic experience that makes it a holiday favorite.
The secret to this pie lies in the spice blend and crust preparation—whether you use store-bought or homemade dough, the key is a well-sealed edge and proper apple selection. Granny Smith and Honeycrisp apples hold their shape beautifully, while a touch of cornstarch keeps the filling from getting soggy.
The lattice crust isn’t just decorative; it creates those perfect pockets for ice cream or whipped cream to melt into.
By the time it emerges from the oven, you’ll have a pie with a caramelized top, tender yet slightly crisp apples, and a crust that’s flaky enough to melt in your mouth.
The aroma alone—warm cinnamon, nutmeg, and buttery pastry—will have everyone gathering around the table. This isn’t just dessert; it’s a centerpiece for celebrations, family gatherings, or quiet evenings by the fire.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a slice of nostalgia that tastes like home. Let’s get baking—this pie is worth every minute of the process.
Ingredients for classic betty crocker apple pie
Twelve ingredients. One unforgettable pie. The classic combo that makes holidays taste like home.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Honeycrisp Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| All-Purpose Flour 🌾 | 3 ½ cups | For homemade crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | For filling and crust |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tsp | For warm spice flavor |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly ground preferred |
| Cornstarch 🍚 | 2 tbsp | Prevents soggy filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Coarse Sugar 🍚 | 1 tbsp | For crust topping |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
Apples are non-negotiable here. Granny Smith and Honeycrisp hold their shape perfectly—Walmart or Trader Joe's usually have them in season. If you can't find Honeycrisp, Fuji or Braeburn work too. Look for firm, shiny apples with no bruises. The coldest part of your fridge is where they'll stay crispest. I always buy a few extra—some go into the filling, others get tossed into oatmeal the next morning.
Short on butter? Lard or shortening works in a pinch for the crust, but butter is worth it for that flaky magic. No fresh nutmeg? Ground works fine, but toast it lightly in a dry pan first to wake up the flavor. The cornstarch is your secret weapon—Diamond Crystal is my go-to brand—it keeps that filling from turning into soup. And that coarse sugar on top? Turbinado or raw sugar gives the best caramelized crunch. No lemon juice? A splash of apple cider vinegar does the trick.
This pie keeps beautifully—3 days at room temperature in a cool pantry, or 1 week in the fridge. The crust stays crisp if you store it wrapped in parchment. Freeze it for up to 3 months—just thaw overnight on the counter before baking. I always make two pies when I bake this one. One for today, one for leftovers that taste even better the next day.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this pie comes together faster than my coffee brews. The Betty Crocker crust mix handles all the rolling and crimping drama—just press, fold, and bake. Honestly, I’ve made it while waiting for dinner to cook.
- Tart-Sweet Magic: Granny Smiths bring that bright acidity, while Honeycrisp adds just enough honeyed bite—no need for pie spice or cinnamon tricks. That buttery crust? It’s the kind of flaky perfection that makes you take a second slice.
- Weeknight to Holiday: Same recipe, endless occasions. Need a quick dessert? Done. Hosting Thanksgiving? Still works. I’ll be real: my kids beg for it after school, but it’s also the star of my holiday table.
- Budget Buster: Uses pantry staples you already own—flour, butter, sugar—and stretches for days. One pie feeds six, and leftovers reheat beautifully with ice cream. My wallet (and my guests) thank me every time.
Step-by-step instructions for Betty Crocker's classic apple pie
Here's how to make this timeless dessert with a perfect balance of crisp crust and spiced apple filling.
Prepare the Apple Filling
In a large mixing bowl, combine the peeled and thinly sliced 6 medium Granny Smith Apples and 6 medium Honeycrisp Apples. The Granny Smith adds tartness while the Honeycrisp provides sweetness and texture. Sprinkle over the 1.5 cups Granulated Sugar, 0.25 cup Light Brown Sugar, 2 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, 2 tbsp Cornstarch, and 1 tsp Salt. Toss everything together until every apple slice is evenly coated.
Add the 2 tbsp Lemon Juice and mix again. The lemon juice prevents browning and adds brightness to balance the sweetness. Let the mixture sit for 10 minutes while you prepare the crust. This resting time allows the apples to release some juice, which helps create a thicker filling when baked.
Make the Homemade Crust
In a food processor, pulse together the 3.5 cups All-Purpose Flour and 1 tsp Salt. Add the 1 cup Unsalted Butter, cut into cubes, and process until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add 2-3 tablespoons of ice water, one tablespoon at a time, until the dough just comes together when pressed.
Turn the dough out onto a lightly floured surface and divide it into two equal parts. Roll one portion into a 12-inch circle for the bottom crust, about 1/8-inch thick. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edges. Chill the crust in the fridge while you prepare the top crust.
Assemble the Pie
Roll out the second portion of dough into another 12-inch circle. Place it over the apple filling, leaving a 1-inch overhang around the edges. Trim the excess dough, leaving about 1/2-inch extra for crimping. Brush the edges of both crusts with the 1 whole Large Eggs, beaten lightly. Sprinkle the 1 tbsp Coarse Sugar over the top crust for that classic caramelized finish.
Dock the top crust by pressing a fork through it in a crisscross pattern. This prevents puffing during baking. Fold the overhanging edges under and crimp them decoratively using your fingers or a pie crimper. Place the pie on a baking sheet lined with parchment paper to catch any drips.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the pie for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling. If the edges start browning too quickly, cover them with aluminum foil. The pie is done when the filling is thick and the crust is fully set.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. The aroma filling your kitchen will be worth the wait—warm cinnamon, buttery crust, and perfectly balanced apple flavors.
Pro Tips For Making Classic Betty Crocker Apple Pie
- Prep Apples Like a Pro: DESCRIPTION: Peel, core, and slice the Granny Smiths and Honeycrisps into even ¼-inch thick wedges—thinner slices cook faster and avoid a mushy filling. Toss them in lemon juice right away; I learned this the hard way when my apples turned brown and sad while I debated whether to start rolling out the crust.
- Blind-Bake the Crust: DESCRIPTION: Pop the bottom crust into the oven empty for 8–10 minutes at 375°F before adding the filling. Sprinkle it with pie weights or dried beans—this prevents a soggy bottom, and trust me, you’ll notice the difference. Skip this, and you’re basically making apple turnover.
- Vent the Top Crust: DESCRIPTION: Cut four slits in the top crust before baking—yes, four, not two. The classic Betty Crocker recipe calls for a lattice, but if you’re short on time, slits let steam escape without turning your pie into a puffy disaster. Use a sharp knife, or the crust will tear like tissue paper.
- Chill the Butter: DESCRIPTION: Take the cold butter from the fridge and cut it into small cubes before mixing with the flour. This keeps the crust flaky instead of greasy—no one wants a pie crust that tastes like a biscuit. I used to melt it by accident, and the texture was a crime.
Wine and beer pairings for this classic betty crocker apple pie
Red Wine Classics
For this classic apple pie, I always reach for a dry Riesling from Germany or Washington State—its crisp acidity and subtle honeyed notes cut through the buttery crust and spiced apples beautifully.
A Pinot Noir from Oregon also works wonderfully, especially if you prefer red wine. Both wines have enough fruit to complement the cinnamon and nutmeg while keeping the palate clean. 🍷
Creamy Beer Pairings
A Belgian-style witbier like Hoegaarden or Stella Artois is my go-to beer pairing. The citrusy coriander and light effervescence refresh your palate between bites of warm pie. For something richer, try a Belgian dubbel—its caramel and spice notes echo the pie’s flavors without overpowering them.
Avoid heavy stouts or IPAs, which can clash with the delicate apple filling.
Creamy Dessert Wines
If you want to elevate the experience, serve the pie with a glass of Moscato d'Asti—its light sweetness and bubbles balance the pie’s richness perfectly. Another favorite is Lambrusco, an Italian sparkling red with fruity notes that complement the apple’s natural sweetness.
These wines are especially lovely when paired with a scoop of vanilla ice cream.
Coffee or Tea Finish
For a non-alcoholic option, a chai latte or spiced apple cider warms up beautifully with each slice. The cinnamon in the pie and drink creates a cohesive flavor experience.
If you prefer black coffee, a dark roast with a hint of vanilla bean enhances the pie’s caramelized notes without competing for attention. ☕
Seasonal Adaptations
In summer, a rosé with its bright acidity and berry notes pairs wonderfully with the pie’s tart apples. During winter, a Burgundy or Cabernet Franc adds depth to the warm spices. The key is matching the wine’s acidity and fruitiness to the pie’s balanced sweetness and spice. 🍏
Nutrition facts
Frequently asked questions
Can I use store-bought crust instead of homemade?
Betty Crocker's classic pie works beautifully with store-bought crusts. For best results, use a high-quality double-crust pastry or pre-made pie dough. Just remember to brush the edges with egg wash for that signature golden finish. If you're short on time, this is a great shortcut that still delivers amazing flavor.
What's the best way to prevent a soggy bottom crust?
Prevent soggy crust by blind-baking the bottom crust for 10-12 minutes before adding filling. Sprinkle cornstarch or semolina on the bottom, then cover with parchment and weigh it down with pie weights or dried beans. This creates a barrier between the filling and crust. Also, chill the assembled pie for 30 minutes before baking to help the filling set properly.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Assemble the pie and refrigerate it overnight before baking. The flavors meld beautifully, and the crust holds up better. For long-term storage, you can freeze the unbaked pie (wrapped tightly) for up to 3 months. Thaw it in the fridge overnight before baking as usual.
What's the best way to cut the lattice crust?
For a clean lattice pattern, cut the top crust into strips about 1/2-inch wide. Start by cutting parallel strips about 1/2-inch apart, then cut perpendicular strips in between. Weave every other strip over the adjacent one to create the classic lattice design. This allows steam to escape while keeping the filling moist and showcasing that beautiful crust.
How do I know when the pie is fully cooked?
The pie is done when the crust is deep golden brown and the filling is bubbling vigorously. Insert a knife near the center—if it comes out clean (or with just a few moist crumbs), it's ready. The internal temperature should reach 195°F at the center. If the edges brown too quickly, cover them with aluminum foil to prevent burning.