Dessert & Baked Goods › World's Best Apple Pie

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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About Bea

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About 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!

About Bea Viera

Bea is the mother of 7 children. Can't think of a better test kitchen than hers. She has perfected many delicious recipes, some of which she has been kind enough to share with how2heroes. Bea is also somewhat of a prodigy. She paints and plays the piano and guitar beautifully, having had little-to-no training. She is a true Renaissance woman and an inspiration to us all.

Recipe

Print recipe

Ingredients

Crust

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

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

  1. Preheat oven to 425 degrees
  2. In a bowl, blend shortening, butter, flour and salt with a fork
  3. 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
  4. Form into a ball and refrigerate in a bowl 5-10 minutes, uncovered
  5. Take dough out of the fridge
  6. 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
  7. Take 1/2 of the dough, add a little flour and knead with hands
  8. 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
  9. Fold the dough in half and place it in the pie pan. Unfold and gently ease into the pan

Make Filling

  1. 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
  2. Mix sugar and cinnamon and sprinkle over the apples
  3. Cut 2 tbsp of butter into even pieces (about 4-5) and place in different areas over the apples, cinnamon and sugar
  4. Trim the bottom crust dough about 1/2" around the outside of the pan. (Save the extra dough to make yummy jam tarts)

Make Top Crust

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

The Love

  1. 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 in there
  2. Brush milk lightly over the top crust with your fingers or a pastry brush to brown the crust.  Not too much because it will burn
  3. Sprinkle a little sugar on top

Bake the Pie

  1. Cover the edges of the crust with tin foil to protect it from burning
  2. Bake for 50 minutes in a preheated 425 degree oven
  3. Remove foil from crust and bake a final 10 minutes

Let it cool a bit before cutting. Delicious as is or with ice cream. A great dessert to make earlier in the day or even a day ahead

Jam Tarts

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

How-To

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

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Comments (16)

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  1. laurena:

    2nd attempt with pleated design...was also equally successful. laurena, kuching sarawak, malaysia (Feb 13, 2009 12:51:17 AM)

  2. 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 (Feb 13, 2009 12:45:42 AM)

  3. alidachis:

    Definitely the world's best. Maybe the universe's... (Dec 23, 2008 11:42:06 PM)

  4. coreyflynn:

    This is one of the most delicious things I have ever tasted. WOW. Thank you for sharing, Bea! (Dec 13, 2008 10:20:37 AM)

  5. carla:

    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! (Nov 29, 2008 5:55:23 PM)

  6. sue1:

    This recipe is great. Here's my attempt at it. My taste testers approved. (Oct 28, 2008 8:45:50 AM)

  7. 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:) (Dec 26, 2009 6:24:02 PM)

  8. jennsw:

    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. (Dec 6, 2009 2:54:00 PM)

  9. ginobass:

    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 (Mar 17, 2009 5:45:54 PM)

  10. 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! (Feb 13, 2009 12:44:27 AM)

  11. ginobass:

    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!!!! (Jan 10, 2009 7:52:09 PM)

  12. edayres:

    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? (Dec 28, 2008 2:03:27 AM)

  13. chiquiNO:

    This looks so good!! Just like my Mom used to bake!! Just needs a big scoop of vanilla ice cream and a fork! (Nov 6, 2008 7:44:45 PM)

  14. donna:

    As one of the taste testers, it was great! I love the pastry apple you made on top. Nice job, Sue. (Oct 28, 2008 1:06:37 PM)

  15. sellega:

    Looks delicious! Can't wait to try it. (Aug 13, 2008 8:56:32 PM)