Best Apple Pie in the World

best apple pie recipe in six inch cast iron skillet with two granny smith apples

4.70 from 10 votes

I’m married to an apple pie connoisseur—a man who’s extremely picky about his pie. We’ve been through it all: too much spice, too much lemon, soggy crust, “curdled” filling, the works. But this? This is the recipe that makes his Apple Pie dreams come true. Perfectly spiced, perfectly sweet, and perfectly flaky. If you’re looking for a showstopper, you’ve found it.

Prep Time45

Cook Time55

Total Time1 40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 568kcal

Cost: $7-$8

Equipment

One 9-inch pie pan OR a 10-inch cast iron skillet OR two 6-inch cast iron skillets.

Ingredients

For the Crust:

2 ½ cups all-purpose flour
1/2 cup solid vegetable shortening you can substitute all shortening for a buttery option
1/2 cup salted cold butter cut into small pieces
1 tbsp white granulated sugar omit for a savory crust
1 egg at room temperature
1/2 tsp salt
1 tbsp vodka
1/4 cup ice-cold water
Coarse sugar for garnish optional

For the Filling:

6 - 7 Granny Smith apples peeled, cored, and thinly sliced (You can use any tart apple, but Granny Smith is my favorite for that perfect tang)
1 cup white granulated sugar or swap in brown sugar for a richer flavor
1 tsp ground cinnamon
2 tbsp butter cut into slices

Instructions

Make the Crust:

In a large bowl, combine flour, sugar, and salt.
Cut in the shortening and butter using a pastry blender or fork until it resembles coarse crumbs with pea-sized lumps.
In a separate bowl, whisk together the egg, vodka, and water until combined. Pour into the flour mixture all at once. Mix gently with a fork until the dough comes together into a ball.
Divide dough into two pieces, flatten into disks, and wrap in plastic wrap. Chill in the fridge for at least 1 hour, or overnight for best results.

Par-Bake the Bottom Crust:

Preheat the oven to 450°F.
Roll out one disk of dough and press it gently into your pie pan (glass, ceramic, or cast iron work best). Don’t prick the bottom of the crust—no holes allowed!
Bake for 5-7 minutes, watching closely as the bottom starts to puff up and form little bubbles. Remove from the oven. Fill with the apple mixture (see below).

Make the Apple Filling:

Peel, core, and slice apples into medium-thin pieces.
In a small bowl, mix the sugar and cinnamon together.
Pile the prepared apples into your par-baked pie shell, spreading them out evenly.
Sprinkle the cinnamon-sugar mixture evenly over the apples. Top with butter slices.

Top It Off:

Roll out the second disk of dough and cover the apples. Cut a few slits into the top to allow steam to escape. Fold the edge over the filling and crimp it together. Don’t worry if it doesn’t fully seal—it’ll meld as it bakes.
Brush the top with a little water and sprinkle with coarse sugar if you like a sweet, sparkly finish.
Bake the Pie:
Bake at 450°F for 15 minutes. Then, reduce the heat to 375°F and bake for another 35 minutes, or until the crust is golden and the filling is bubbling.
Let cool for at least 1 hour before slicing to let the filling set.

Notes

Vodka in the Crust: Why vodka? It makes the crust flakier and lighter by limiting gluten development. Trust me—it’s the secret to a tender, flaky pie crust that won’t disappoint. And don’t worry about the alcohol—it cooks off during baking. You can swap in white vinegar, but the vodka truly gives the best results.

Crust Variations: If you prefer an all-butter crust, go for it! Or, substitute all shortening for a slightly flakier texture. Experiment to find your perfect balance.

Cast-Iron Skillet Tip: When making this pie in a cast-iron skillet, I often skip the par-bake step and start it on the stovetop! I set the skillet on a low to medium-low burner until the dough starts to puff. This gives it a nice head-start, ensuring that bottom crust stays perfectly crisp even as the pie bakes.

Pro Tip: Don’t rush it—let your pie cool before cutting to ensure that beautiful filling holds together when you slice. And if you can, serve it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!

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