Top Five World’s Best Apple Pie Recipes That Win Every Fall

If the scent of butter, cinnamon, and warm apples makes you weak in the knees, you’re in the right place. These aren’t just any apple pies, they’re crowd stoppers. Different crusts, different apple blends, all seriously delicious. Bake one for Sunday dinner or bring one to a potluck and accept your destiny as “the pie person.”

1. Classic Double Crust Apple Pie That Tastes Like Home

This is the apple pie you dream about: flaky, buttery crust hugging tender spiced apples with just enough syrupy juices. It’s perfect for holidays, birthdays, or any day you want a hug in dessert form. Old-school, reliable, and totally irresistible.

Ingredients:

• 2 1/2 cups all-purpose flour (for crust)
• 1 cup cold unsalted butter, cubed
• 1 tsp fine salt
• 1 tbsp granulated sugar
• 6–8 tbsp ice water
• 6 cups apples (mix of Granny Smith and Honeycrisp), peeled and sliced 1/4-inch
• 2/3 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp cornstarch
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (optional)
• 1/4 tsp fine salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp cold unsalted butter, cut into small pieces (for filling)
• 1 egg beaten with 1 tbsp milk (egg wash)
• 1–2 tsp coarse sugar (optional, for topping)

Instructions:

1. Make the dough: Pulse flour, salt, and sugar. Add cold butter and pulse until pea-sized. Drizzle in ice water just until dough holds together. Divide into two discs, wrap, and refrigerate 1 hour.
2. Mix the filling: Toss apples with sugars, cornstarch, cinnamon, nutmeg, cloves, salt, lemon juice, and vanilla. Let sit 10 minutes to get juicy.
3. Roll the crust: On a floured surface, roll one disc to a 12-inch circle. Fit into a 9-inch pie plate; chill 10 minutes.
4. Assemble: Fill crust with apples and their juices. Dot with the 2 tbsp butter. Roll second disc to 12 inches; place on top. Trim, fold, and crimp edges. Cut 5–6 vents or make a lattice.
5. Chill and preheat: Freeze the assembled pie 15–20 minutes. Preheat oven to 425°F (220°C) with a rack in the lower third.
6. Bake: Brush with egg wash and sprinkle coarse sugar. Bake 20 minutes, then reduce to 375°F (190°C) and bake 35–45 minutes more until deep golden and bubbling.
7. Rest: Cool at least 2 hours so the juices set. Slice with a sharp knife.

Serve warm with vanilla ice cream or sharp cheddar (New England style!). Pro tip: If the edges brown too quickly, cover them with foil. You can also add 1 tbsp Calvados or bourbon to the filling for extra depth—trust me, it sings.

2. Salted Caramel Apple Pie With a Buttery Lattice

Sweet-tart apples bathed in glossy, homemade salted caramel? Yes. This beauty has a showy lattice top, a hint of sea salt, and the kind of flavor that makes people close their eyes during the first bite. Date-night dessert or show-off pie for guests.

Ingredients:

• Pie dough for a double crust (use the Classic recipe above or your favorite)
• 6 cups apples (Any type of cooking apples), peeled and sliced
• 2 tbsp lemon juice
• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom (optional but amazing)
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 1 cup granulated sugar (for caramel)
• 1/4 cup water
• 4 tbsp unsalted butter, room temp (for caramel)
• 1/2 cup heavy cream, warm (for caramel)
• 1/2–3/4 tsp flaky sea salt
• Egg wash (1 egg + 1 tbsp milk)

Instructions:

1. Caramel first: In a light-colored saucepan, combine 1 cup sugar and water. Cook over medium without stirring until amber. Off heat, whisk in butter, then warm cream. Add flaky salt. Let cool 10 minutes.
2. Toss apples: Mix apples with lemon juice, sugars, cornstarch, cinnamon, cardamom, salt, and vanilla. Drizzle 1/2 cup cooled caramel over apples; toss to coat. Save remaining caramel for serving.
3. Bottom crust: Roll and fit one dough disc into a 9-inch pie plate; chill 10 minutes. Fill with caramel apples.
4. Lattice: Roll second disc and cut 10–12 strips (3/4–1 inch wide). Weave a lattice over the filling. Trim and crimp.
5. Chill and bake: Freeze 15 minutes. Preheat oven to 425°F (220°C). Brush lattice with egg wash. Bake 20 minutes, then reduce to 375°F (190°C) and bake 35–40 minutes until bubbling and golden.
6. Cool and serve: Rest 2 hours. Drizzle slices with warmed leftover caramel and a pinch more flaky salt.

Dial the salt to your taste. Add toasted pecans to the filling for crunch, or swap in a splash of rum. If you’re caramel-shy, use store-bought sauce—but make sure it’s thick and not too sweet.

3. French Apple Tart (Tarte Tatin Vibes, Minimal Effort)

Want all the apple drama with half the work? This French-style tart uses a crisp, buttery base and thin, shingled apples that bake up elegant and glossy. It’s lighter than a traditional pie and perfect with afternoon coffee.

Ingredients:

• 1 sheet all-butter puff pastry (about 8–10 oz), thawed but cold
• 4–5 medium firm apples (Granny Smith or Pink Lady)
• 3 tbsp unsalted butter, melted
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Pinch of salt
• 2 tbsp apricot jam + 1 tsp hot water (for glaze)
• Optional: 1 tsp lemon zest

Instructions:

1. Prep pastry: Heat oven to 400°F (200°C). On parchment, roll puff pastry to a 10×12-inch rectangle. Score a 1/2-inch border and dock the center with a fork. Chill while prepping apples.
2. Slice apples: Peel, core, and slice very thin (1/8 inch). Toss with melted butter, sugar, cinnamon, nutmeg, salt, and lemon zest if using.
3. Assemble: Arrange apples in overlapping rows inside the border. Sprinkle any remaining sugar mixture over the top.
4. Bake: Bake 25–30 minutes until puffed and deep golden with caramelized edges.
5. Glaze: Warm apricot jam with hot water and brush over apples while hot to give that shiny patisserie finish.

Serve with whipped crème fraîche or vanilla gelato. For a Tatin-ish twist, drizzle with a little warm honey or a splash of Calvados. This one is best the day it’s baked when the pastry is ultra-crisp.

4. Brown Butter Maple Apple Pie With Oat Crumble

This pie leans cozy: nutty brown butter, real maple syrup, and a crunchy oat streusel on top. It’s like apple crisp and pie had a very delicious baby. If you love texture and warm fall vibes, this is your move.

Ingredients:

• Single crust pie dough (one 9-inch bottom crust)
• 5 cups apples (mix of Fuji and Granny Smith), peeled and sliced
• 1/4 cup pure maple syrup
• 1/3 cup brown sugar
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp fine salt
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 4 tbsp unsalted butter (to brown)
• Oat Crumble:
• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 tsp cinnamon
• Pinch of salt
• 5 tbsp cold unsalted butter, cubed

Instructions:

1. Brown the butter: Melt 4 tbsp butter over medium heat until it foams and turns amber with nutty specks, 4–6 minutes. Cool slightly.
2. Make filling: Toss apples with maple syrup, brown sugar, cornstarch, cinnamon, ginger, salt, lemon juice, and vanilla. Stir in the brown butter.
3. Crust: Fit dough into a 9-inch pie plate. Chill 10 minutes. Preheat oven to 400°F (200°C).
4. Oat crumble: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until clumpy.
5. Assemble: Add apple filling to crust, mounding slightly. Top evenly with oat crumble.
6. Bake: Bake 20 minutes, then reduce to 350°F (175°C) and bake 30–35 minutes more until the juices bubble and the crumble is golden.
7. Rest: Cool at least 1 hour before slicing.

Serve with cinnamon whipped cream or a drizzle of warm maple syrup. Add chopped toasted walnuts or pecans to the crumble for extra crunch. If your apples are super juicy, add 1 extra teaspoon cornstarch to keep slices neat.

5. Dutch Apple Pie With Cheddar Crust (Savory-Sweet Magic)

A flaky, cheesy crust paired with spiced apples and a buttery crumble? This is the pie that converts skeptics. The cheddar isn’t overpowering—it’s a subtle, savory backdrop that makes the apples pop. Seriously, this combo slaps.

Ingredients:

• Cheddar Crust:
• 2 cups all-purpose flour
• 1 tsp fine salt
• 1 tbsp granulated sugar
• 3/4 cup cold unsalted butter, cubed
• 1 cup sharp cheddar, finely grated (cold)
• 5–7 tbsp ice water
• Filling:
• 5 cups apples (Granny Smith + Honeycrisp), peeled and sliced
• 1/2 cup granulated sugar
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1 1/2 tsp ground cinnamon
• 1/4 tsp allspice
• 1/4 tsp fine salt
• 1 tbsp lemon juice
• Crumb Topping:
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions:

1. Crust: Pulse flour, salt, and sugar. Add butter and cheddar; pulse to coarse crumbs. Add ice water until dough just holds. Form a disc, wrap, and chill 1 hour.
2. Roll and line: Roll dough to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Chill 20 minutes. Preheat oven to 400°F (200°C).
3. Filling: Toss apples with sugars, cornstarch, spices, salt, and lemon juice.
4. Crumb: Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until clumpy.
5. Assemble: Add filling to crust. Top generously with crumb mixture, pressing lightly to adhere.
6. Bake: Bake 20 minutes. Reduce to 350°F (175°C) and bake 35–40 minutes more until the topping is golden and the filling bubbles at the edges.
7. Cool: Let stand 1–2 hours for clean slices.

Serve with a scoop of vanilla or a slice of extra-sharp cheddar (classic!). Want a bit of heat? Add a pinch of cayenne to the crumb topping. If your kitchen runs warm, freeze the grated cheddar 10 minutes before making the dough to keep the flakes distinct.

Apple Pie Tips That Make All The Difference

• Mix your apples: Combine tart and sweet for balanced flavor and texture.
• Chill everything: Cold dough equals flaky layers. Warm dough equals shrink city.
• Control the juice: Rest the filling 10 minutes; adjust thickener if apples are extra juicy.
• Bake until bubbly: Those syrupy bubbles mean the starch cooked through and set.
• Let it rest: Two hours feels cruel, but it prevents soupy slices.

There you have it, five ways to make apple pie the star of your table. Pick your vibe (classic, caramel, French, cozy crumble, or cheddar-bold) and get that oven going. Your kitchen’s about to smell incredible, and your friends will “just happen” to stop by—don’t say I didn’t warn you.