Recipe for apple pie: how to make the perfect shortcrust pastry with apples?

The easiest way to make a perfect apple pie is to combine shortcrust pastry made of flour, cold butter, and egg yolks with about 1.5 kg of sour apples, bake the whole thing at 180°C for 45–55 minutes, and serve after it has cooled down completely. Below you will find the recipe, tips regarding apples, and a comparison of baking pans: a springform cake tin and a rectangular baking tray.

Apple Pie Ingredients

This amount is enough for a rectangular baking tray measuring approx. 35 × 25 cm. If you are baking in a 24–26 cm springform pan, reduce the portion by about one-quarter so the cake doesn't overflow over the rim.

Shortcrust pastry (base and crumble):

• 500 g wheat flour
• 250 g cold butter
• 100 g powdered sugar
• 2 egg yolks
• 1 tsp baking powder
• 2–3 tbsp sour cream
• pinch of salt

Apple filling:

• approx. 1.5 kg apples
• 2–3 tbsp sugar (to taste, depending on how tart the apples are)
• 1–2 tsp cinnamon
• 1 tbsp semolina or breadcrumbs for the bottom
• optional: 1 tbsp lemon juice

You can prepare the dough in advance: shortcrust pastry will easily handle overnight chilling in the fridge, making it easier to roll out and grate for the crumble topping more evenly.

How to bake an apple pie step by step?

1. Knead the dough. Chop the cold butter with flour, powdered sugar, baking powder, and salt, add egg yolks and sour cream, then knead quickly. The shorter the dough is kneaded, the headier and crumbly it turns out.
2. Chill. Divide the dough into two parts in roughly a 2:1 ratio (larger for the base, smaller for the crumble). Wrap in foil and place in the fridge for 30–60 minutes. You can place the smaller part in the freezer.
3. Prepare the apples. Peel them, remove the core, and cut into thicker slices or grate on a coarse grater. Add sugar and cinnamon. If the apples are very juicy, squeeze out the excess juice.
4. Form the base. Roll out the larger part of the dough or flatten it with your fingers in a baking tin lined with baking paper, gently pulling it up the edges. Prick with a fork and sprinkle with semolina or breadcrumbs, which will absorb the juice from the apples.
5. Add the apples. Spread the filling in an even layer and level it out.
6. Add the crumble. Grate the chilled dough on a coarse grater directly over the apples.
7. Bake. Preheat the oven to 180°C (top-bottom heat), middle shelf, for 45–55 minutes, until the crumble turns golden brown and the edges separate from the pan.
8. Cool down. Apple pie cuts best after it has completely cooled. Warm pie breaks into pieces, and the filling does not have time to set.

Dust with powdered sugar for coffee or serve with a scoop of vanilla ice cream.

Which apples to choose for apple pie?

Slightly tart, firm varieties that do not break down into mush in the oven are best for apple pie. Classic choices include Antonówka, Grey Rennet, Papierówka, and Jonagold. If you only have sweeter apples, add a splash of lemon juice to the filling to get a more pronounced, fruity flavor.

• Antonówka and Grey Rennet: distinctly sour, hold their shape well, require a bit more sugar.
• Papierówka: soft, juicy, releases juice quickly. Good for grated filling, but then it is worth squeezing out the water.
• Jonagold: sweet and sour, great when you want to use less sugar.

You can also combine two varieties: a sour one and a sweeter one. The filling will then be more balanced.

Which pan to bake apple pie in: a springform pan or a baking tray?

Both pans work well, but they yield slightly different results. The choice depends on whether you want a taller, striking cake or easy portioning for a larger group of people.

Springform pan (e.g. round or square):

• the cake is taller, with a thicker layer of apples,
• the removable ring allows you to remove the sides without turning the cake over and damaging the crumble,
• looks great on a cake stand, but yields fewer portions,
• great when you want to serve apple pie like a cake.

Rectangular baking tray:

• larger surface area, more portions, easy to cut into equal slices,
• a thinner layer of filling, so the apple pie bakes slightly faster,
• convenient for family gatherings and holidays,
• non-stick coating makes it easier to remove slices.

Read more about choosing baking pans in our guide Which baking pan to choose?

How to store and transport apple pie?

Store the cooled apple pie in an airtight container in a cool place. It tastes best within 2–3 days, and the crumble will stay crispy if the cake is not covered while it is still warm. If you are going to a family party or a picnic, a baking pan with a lid and handle is convenient: after cooling down, the cake stays on the base, and you put on the lid and take the apple pie with you, without transferring it.

Frequently asked questions about apple pie

How long to bake an apple pie and at what temperature?

Shortcrust apple pie is usually baked for 45–55 minutes at 180°C (top-bottom heat). It is done when the crumble is golden brown and the edges of the pastry pull away from the pan.

Do apples for apple pie need to be pre-cooked?

It is not necessary. Raw sliced or grated apples bake along with the pastry. Pre-cooking mainly makes sense with very juicy apples because it evaporates excess water.

How to prevent an apple pie from having a soggy bottom?

Squeeze out the juice from the apples and sprinkle the bottom of the dough with semolina or breadcrumbs. It will absorb moisture and protect the shortcrust base.

Can you freeze apple pie?

Yes. Slice the completely cooled apple pie into portions and freeze in an airtight container. Thaw at room temperature before serving, and warm briefly in the oven if needed to restore the crispiness of the crumble.

Springform pan or baking tray: which is better for apple pie?

A springform pan yields a taller pie with a thicker layer of apples and looks great on a cake stand. A rectangular baking tray provides more portions and is easier to slice. Both pans work well if you adjust the amount of dough and filling to them.

How long does apple pie stay fresh?

In an airtight container in a cool place, it tastes good for 2–3 days.