This Betty Crocker Apple Pie recipe produces a golden, flaky crust and a warm and comforting filling with a delicious hint of spice. It's perfect served warm on cooler days or cold with ice cream in summer.
We love this recipe, which makes a crisp golden crust that contrasts beautifully with the fabulous fruity filling.
Which are the best apples for apple pie?
With so many different kinds of apples available - a staggering 7,500 varieties across the world - it can be hard knowing which variety is best for this classic dessert. Ideally, you should choose a tart apple to achieve that wonderfully tangy flavor that we all know and love.
Here are some of our favorites:
Granny Smith Apples
Granny Smith apples are a popular choice for apple pie as they are firm and quite tart. They do not go too mushy, so they provide a nice bite and texture.
The only issue with Granny Smith apples is that they do lack in the flavor department, so our top tip is to pair a Granny Smith with another type of apple, preferably a sweet one, creating a perfect combination of flavors.
You can find these apples all year round and they are easily recognized by their bright green skins.
Beautifully sweet, the Honeycrisp brings lots of flavor while still remaining firm after baking (although not as firm as the Granny Smith). The only downside to Honeycrisp is that they are only available in the fall.
These apples have a lovely yellow skin and are a perfect combination of sweet and tart, just what you want in an apple pie. They do not remain as firm as Granny Smith’s do, but they won’t go too mushy either.
Braeburn apples really hold their firmness, making them perfect for baking. They have an almost citrussy scent to them and taste more like pears after baking. We recommend mixing another kind of apple in if you are using Braeburns, just to create a more complex, unique flavor.