10 Tips To Perfect Apple Pie

You can't have an "America" list without including a classic apple pie!

1. Handle Pastry Gently Pastry isn’t bread—overworking the dough leads to a tough crust. Mix lightly, form into a disk, and refrigerate.

2. Chill Before Rolling Always refrigerate the dough for 50–60 minutes. It firms the fat and makes rolling much easier and cleaner.

3. Roll on Wax Paper Use wax paper to roll out the dough. To transfer, invert over your pan, center it, and peel off the paper.

4. Use a Deep-Dish Pan Choose a 9-inch deep-dish pie pan that’s at least 1.5 inches deep. It holds 7–8 cups of sliced apples for a full pie.

5. Pick the Right Apples Great pie apples include: Northern Spy, Jonathan, Cortland, Granny Smith, Crispin, Gravenstein, and more.

6. Boost Apple Flavor Naturally If your apples are bland, add lemon juice, zest, and 2 tbsp of melted apple jelly instead of more sugar.

7. Bake in Two Stages Start at 400°F, then reduce to 375°F halfway through. Bake on the center rack to avoid burning the top.

8. Shield with Foil Carefully If the crust darkens too fast, lay foil loosely over the top—don’t press it down or the edges may stay raw.

9. Watch for Juicy Bubbles The pie is done when juices bubble thickly near the edge. Cut a vent to help you see inside a double crust.

10. Let It Cool Cool your pie on a rack for 1–2 hours. This lets the juices gel and makes for perfect, sliceable pieces.