Classic New England Apple Pie

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By Berry & Blue · Updated September 26, 2026 · 6 min read

If there’s one pie that means fall around here, it’s this one. Tall, flaky, bubbling at the edges, and making the whole house smell like cinnamon.

We make it from the first chilly weekend in October right through Thanksgiving, and honestly? It never gets old. There’s no secret ingredient. Just the right apples, a crust you keep nice and cold, and a little patience at the end (the hardest part, we know).

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Prep

45 min

Bake

1 hr 10 min

Chill & cool

4 hr

Makes

1 pie

In a nutshell

Mix firm and soft apples, keep your butter crust cold, bake at 425°F and then 375°F on a hot baking sheet until the juices bubble thickly, and let it cool for 3 hours before you dig in.

Why you’ll love this one

• Neat slices and a juicy filling. Firm apples keep their shape while a soft one melts into the syrup. Best of both.
• Flaky, buttery layers. Little bits of cold butter turn to steam in the oven and puff the crust up beautifully.
• No soggy bottom. A hot start and a preheated baking sheet give the bottom crust a head start.
• It feeds a crowd. Eight generous slices, or two pies if you tap the button in the recipe card.

Let’s talk apples

This is where the magic happens. Our favorite blend is three firm, tart apples, two crisp sweet ones and one soft, juicy one. Something like Northern Spy, Crispin and McIntosh. Can’t find those? No problem. Any firm, tart apple works as your base.

Want to nerd out a little? Our New England Apple Guide covers every apple worth knowing and where to pick your own.

Photo: Kavya P K on Unsplash

Little tricks from our kitchen

Keep it cold. If your butter starts getting soft while you work, pop the whole bowl in the freezer for 10 minutes. Cold butter equals flaky crust.

Slice evenly. Quarter-inch slices all bake at the same speed, so no crunchy bits hiding next to mushy ones.

Wait for the bubbles. A golden crust doesn’t mean it’s done. You want thick juices bubbling slowly through the slits on top. That’s your sign.

Hands off while it cools. We know. It smells incredible. But a warm pie slices into a puddle, so give it 3 hours. You can always rewarm a slice later.

And once this becomes your go-to? Write it down! A butter-splattered recipe card is half the charm, and ours are right here.

Step by step

Here’s the whole thing at a glance. Full amounts and details are in the recipe card below.

1. 1

   Gather your ingredients

   Apples, flour, butter, sugar, cinnamon and a lemon. Cube the butter and keep it cold until you need it.

2. 2

   Make the dough

   Work cold butter into the flour and salt until you see pea-size bits, then add ice water and mix just until it holds together.

3. 3

   Prepare the apples

   Slice the apples about ¼ inch thick and toss with the sugars, flour, cinnamon, lemon juice and a pinch of salt.

4. 4

   Roll the dough

   Divide the dough. Roll one half for the bottom crust and one for the top or a lattice.

5. 5

   Fill the pie

   Ease the bottom crust into your pie dish and pile in the apple filling, mounding it in the center.

6. 6

   Make a lattice

   Cut the top crust into strips and weave them over the apples. Trim and crimp the edges.

7. 7

   Brush and sprinkle

   Brush with egg wash and sprinkle with coarse sugar for a shiny, crackly top.

8. 8

   Bake and enjoy

   Bake until golden and bubbling. Let it cool for 3 hours, then slice and enjoy.

Swipe for the next step →

The Berry & Blue recipe

Classic New England Apple Pie

Tall, flaky and full of apples. The one we make every single fall.

Prep45 minChill1 hr 15 minBake1 hr 10 minCool3 hrYield1 pie · 8 slices

1 pie2 pies

CupsGrams

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Ingredients

For the crust

• 2½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp fine salt
• 1 cup cold unsalted butter (2 sticks), cut into ½-inch cubes
• 6 to 8 tbsp ice water

For the filling

• 6 large apples (about 3 lb / 1.4 kg), peeled, cored and sliced ¼ inch thick (see our favorite blend below)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 tbsp all-purpose flour
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp fine salt
• 1 tbsp unsalted butter, cut into small pieces

For the top

• 1 large egg, beaten with 1 tbsp milk or cream
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. Make the dough. Whisk the flour, sugar and salt in a large bowl. Add the cold butter and work it in with a pastry blender or your fingertips until the pieces are the size of peas, with a few larger flakes. Drizzle in 6 tablespoons of ice water and toss with a fork until the dough holds together when squeezed, adding more water a tablespoon at a time only if needed.
2. Chill. Divide the dough in two, press each half into a flat disk, wrap tightly and refrigerate for at least 1 hour (or up to 2 days).
3. Heat the oven. Set a rack in the lower third of the oven, put a rimmed baking sheet on it, and heat to 425°F (220°C). The hot sheet helps crisp the bottom crust and catches drips.
4. Mix the filling. Toss the sliced apples with both sugars, the flour, lemon juice, cinnamon, nutmeg and salt until evenly coated.
5. Roll the bottom crust. On a lightly floured surface, roll one disk into a 12-inch circle. Ease it into a 9-inch pie dish, letting the excess hang over the edge.
6. Fill. Pile in the apples, mounding them in the center, and pour in any juices. Dot with the butter.
7. Top and crimp. Roll the second disk into an 11-inch circle and lay it over the apples (or cut strips for a lattice). Trim the overhang to about 1 inch, fold it under and crimp. Cut four or five slits in the top so steam can escape.
8. Chill again. Refrigerate the assembled pie for 15 minutes while the oven finishes heating. Cold pastry holds its shape better.
9. Bake. Brush the top with egg wash and sprinkle with coarse sugar. Bake on the hot sheet for 20 minutes, then lower the heat to 375°F (190°C) and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble thickly through the slits. If the edges brown too quickly, cover them with foil.
10. Cool. Let the pie cool on a rack for at least 3 hours before slicing, so the filling can set.

Make ahead: The dough keeps in the refrigerator for 2 days or the freezer for 3 months. Freeze a whole pie: assemble without the egg wash, freeze solid, then wrap well; bake from frozen at 425°F for 20 minutes, then 375°F for about 60 to 70 minutes. You’ll need: a 9-inch pie dish (not deep dish), a rolling pin and a rimmed baking sheet.

For your pie day

The dish, the pin, and a couple of things that make pie day extra cozy.

• 

  Berry & Blue Shop

  Blue Pinstripe Ruffle Apron

  For flour-dusted pie afternoons.

  Shop now
• 

  Berry & Blue Shop

  Blueberry Recipe Cards

  Write this one down for keeps.

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• 

  Our pick

  A Deep 9-inch Pie Dish

  The dish we use for this pie.

  See it
• 

  Our pick

  A Classic Rolling Pin

  For even, flaky crusts.

  See it

“Our pick” items are affiliate links. The apron and recipe cards are from the Berry & Blue Shop.

Your apple pie questions, answered

What are the best apples for apple pie?

A mix! Mostly firm, tart apples that hold their shape, like Northern Spy, Baldwin or Crispin, plus one or two softer apples like McIntosh or Cortland to make the filling juicy.

Can I use just one kind of apple?

Sure. Pick a firm one that holds its shape, like Crispin, Honeycrisp or Northern Spy. You’ll lose a little of that saucy, layered flavor, but it’ll still be a great pie.

How many apples do I need for a 9-inch pie?

About 6 large apples, which is roughly 3 pounds or 7 cups sliced. Apples shrink as they bake, so pile them high.

Do I have to peel the apples?

We do, because apple peels turn chewy in the oven. If you like a more rustic pie, leave the peels on thin-skinned apples like McIntosh.

Can I use store-bought pie crust?

Absolutely. Grab two refrigerated rolled crusts and let them sit out for about 15 minutes so they unroll without cracking. No judgment here, just pie.

How do I keep the bottom crust from getting soggy?

Bake the pie in the lower third of the oven on a preheated baking sheet, start at 425°F, and keep going until the juices bubble thickly through the vents.

How do I know when my apple pie is done?

Look for a deep golden crust and thick juices bubbling slowly through the slits. If the juices look thin and watery, give it another 10 minutes.

Why is my apple pie runny?

Usually it was sliced while still warm, or it came out of the oven before the juices bubbled. Give it at least 3 hours to cool and the filling will set.

Why is there a gap between the crust and the apples?

The apples shrink as they cook while the top crust sets. Piling the apples high and packing them snugly into the dish keeps the gap small.

Can I use cornstarch instead of flour?

Yes. Use 2 tablespoons of cornstarch in place of the 3 tablespoons of flour. It makes a slightly clearer, glossier filling.

Can I make apple pie ahead of time?

Yes. Bake it up to a day ahead and keep it covered at room temperature. You can also freeze the unbaked pie for up to 3 months and bake it straight from the freezer.

How should I store leftover apple pie?

Covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Warm slices in a 300°F oven for about 10 minutes.

What should I serve with apple pie?

Vanilla ice cream or softly whipped cream, of course. For a true New England slice, try it with a wedge of sharp cheddar on the side. Trust us.

Keep baking

The guideThe New England Apple Guide RecipesMore orchard recipes RecipesEverything we bake

Happy baking! Berry & Blue

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