Desserts
Shereen Pavlides' apple pie recipe delivers the perfect balance of buttery, flaky crust and a warm, cinnamon-spiced filling that tastes like autumn in every bite. This classic dessert, inspired by Pavlides' refined techniques, combines a tender two-crust design with a filling that's neither too sweet nor too tart—just right. The secret lies in the crust's precise layering and the filling's careful spice blend, ensuring a pie that's both traditional and foolproof.
Creating this pie starts with a rich, all-butter crust that rolls out smoothly and bakes to golden perfection. The filling features a mix of tart and sweet apples, tossed with cinnamon, nutmeg, and just enough sugar to enhance their natural flavor.
A touch of cornstarch ensures the filling thickens beautifully without becoming gluey, while lemon juice brightens the spices. Assembly is straightforward, with a lattice top for a rustic touch or a full crust for classic appeal.
Baking at 375°F for about 50-60 minutes yields a pie with a crisp bottom crust and a filling that's just set—not runny. The aroma filling your kitchen as it bakes is worth the wait, promising a dessert that's as impressive as it is delicious.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort.
This recipe is designed to be both beginner-friendly and restaurant-worthy, with tips to avoid common pitfalls like a soggy bottom or uneven crust. Whether you're baking for a holiday gathering or a cozy weeknight treat, Pavlides' method ensures every slice is a testament to thoughtful, traditional baking.
Let's get started on creating this timeless classic.
Ingredients for shereen pavlides apple pie
Six ingredients for the crust, eight for the filling—just enough to create Pavlides' legendary pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | ½ cup | Plus 1 tbsp for sprinkling |
| Large Eggs 🥚 | 1 whole | Cold for binding |
| Ice Water 💧 | ¼ cup | Chilled for dough handling |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling, divided |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Mixed Apples 🍎 | 6 cups | Peeled, cored, sliced (Honeycrisp + Granny Smith) |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving (optional) |
The butter is non-negotiable here—European-style unsalted gives the best flavor and flakiness. Plugrá or Land O'Lakes work well, but avoid salted butter. Keep it cold until ready to use; if it softens, chill the bowl for 15 minutes. The flour should be sifted to remove lumps, and King Arthur or Gold Medal brands are ideal for their consistent quality. For the apples, Honeycrisp and Granny Smith create the perfect tart-sweet balance, but Braeburn or Fuji work too. Avoid overly soft apples—they'll turn mushy during baking.
No vanilla ice cream? Whipped cream or caramel sauce works just as well. Short on cinnamon? Cassia cinnamon at the same amount is a fine substitute, though it's less aromatic. The cornstarch can be swapped for arrowroot powder at the same quantity, but cornstarch gives a slightly thicker set. If you're using pre-sliced apples, pat them dry thoroughly to prevent a soggy crust. The lemon juice is crucial—it brightens the spices and prevents the filling from browning too quickly. For a gluten-free crust, almond flour or a dedicated GF pie crust mix works, though texture will differ slightly.
Store the unbaked pie in the fridge for up to 24 hours before baking—this helps the crust relax. Baked pie keeps at room temperature for 2 days or refrigerated for 4 days. For longer storage, freeze the baked pie (without ice cream) for up to 3 months. Reheat slices in a 350°F oven for 5-10 minutes to restore crispness. The crust reheats beautifully, so don't hesitate to make a double batch—it's perfect for potlucks or holiday gatherings.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by this butter-and-flour crust—just mix, press, bake. The secret’s in the ice water keeping it together without fuss, and that flaky, melt-in-your-mouth texture? It’s foolproof, even when I’m not.
- Sweet-Spiced Perfection: That sugar-butter crust paired with tender apples? It’s the kind of dessert that makes you slow down. The cinnamon and sugar blend cuts through the richness, and the eggs in the crust give it a golden crunch that’s ridiculously satisfying.
- Weeknight Crowd-Pleaser: Between us—this pie disappears at family gatherings. It’s simple enough to make ahead (the filling keeps for days), and the leftovers? Perfect for breakfast toast or a quick snack. My kids beg for seconds, and that’s the real test.
- Budget-Friendly Classic: Four ingredients, zero shortcuts. The butter and flour make it feel special, but the sugar and eggs stretch it far—one pie feeds six, and the crust scraps go straight to crumble topping. Honestly, it’s the kind of recipe that makes me proud of my pantry.
Step-by-step instructions for shereen Pavlides' apple pie
This classic apple pie delivers a flaky, buttery crust and perfectly spiced filling every time.
Prepare the Perfect Pie Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 1 tsp salt. Cut in the 1.5 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that signature flaky crust.
Add the 1 whole large egg and 0.25 cup ice water, mixing gently until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten, making rolling easier and preventing shrinking during baking.
Assemble the Filling with Cinnamon-Spiced Apples
In a large bowl, toss the 6 cups mixed apples with 1 tbsp lemon juice to prevent browning. In a separate bowl, whisk together 1.25 cups granulated sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 2 tbsp cornstarch. Sprinkle this mixture evenly over the apples and toss gently to coat.
Arrange the apples in a single layer in a 9-inch pie dish, mounding slightly in the center. The filling should fit snugly—don't overfill, or it will overflow during baking. Sprinkle the remaining 1 tbsp granulated sugar over the top for extra caramelization.
Roll and Fit the Crust
On a lightly floured surface, roll out one disc of chilled dough to fit the pie dish, about 1/8-inch thick. Transfer it to the pie dish, pressing gently to shape it to the edges. Trim any excess dough hanging over the edge. Roll out the second disc for the top crust, leaving enough for a 1-inch overlap when folded under.
Cut slits in the top crust for steam to escape. Brush the edges of the bottom crust with ice water, then place the top crust on carefully. Crimp the edges together by pinching with your fingers or using a fork. Brush the top crust with a bit of melted butter for extra shine and flavor.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. If the edges brown too quickly, cover them with aluminum foil.
For the final touch, increase the oven temperature to 425°F and bake for an additional 5-10 minutes until the crust is beautifully browned. Let the pie cool on a wire rack for at least 2 hours before slicing—this allows the filling to set and makes for cleaner cuts.
Serve with Vanilla Ice Cream
Slice the pie into 6 equal wedges and serve warm with 1.5 cups vanilla ice cream on the side. The contrast of the creamy ice cream and warm, spiced apples creates the perfect balance of flavors. Store any leftovers in the refrigerator for up to 3 days, though I doubt there will be any left!
Pro Tips For Making Shereen Pavlides Apple Pie
- CHILL THE DOUGH: I learned this the hard way—rolling out cold dough straight from the fridge makes it easier to handle and less likely to shrink. Wrap the dough in plastic and refrigerate it for at least 30 minutes before rolling, even if you’re eager to get baking.
- USE COLD BUTTER: Shereen’s recipe relies on cold butter for that signature flaky texture, but don’t just eyeball it. Cut the butter into small cubes and freeze them for 10 minutes before mixing with the flour—this guarantees even distribution and prevents the dough from turning greasy.
- DON’T OVERWORK THE DOUGH: I used to punch and knead the dough like I was making bread, and it always ended up tough. Shereen’s method is gentle: mix just until the butter is pea-sized and the flour comes together. Overmixing = chewy crust, and nobody wants that.
- WEIGHT THE CRUST: Skip the pie weights or dried beans—this is where a simple trick saves time. After blind-baking the crust, fill the bottom with a sheet of parchment paper, then place a second pie dish on top. Fill the top dish with pie weights or even canned goods to create even pressure. The parchment stays clean, and the crust bakes perfectly flat.
Dietary considerations for this recipe
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour crust with a 1:1 gluten-free flour blend like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. Use 1/4 cup extra gluten-free flour in the recipe to compensate for lower protein content.
Chill the dough longer—at least 2 hours—since gluten-free doughs are less forgiving. For the filling, no changes are needed as it's naturally gluten-free. 🌾
Dairy-Free Options
To make this pie dairy-free, swap the unsalted butter in the crust for vegan butter like Miyoko's Creamery or Earth Balance. For the filling, use coconut oil instead of butter when brushing the top crust.
The flavor remains rich and buttery, with no compromise in texture. Just ensure your vegan butter is solid when chilled for the same flaky result. 🧈
Lower Sugar Version
Reduce the sugar in the filling by 1/3—use 4 tbsp granulated sugar instead of 2 tbsp in each measurement. Boost natural sweetness with 1 extra apple (7 cups total) and add 1 tsp maple syrup to the filling.
The spices will still shine, and the tartness of the apples balances the flavor beautifully. This cuts calories by about 150 per slice while keeping it delicious. 🍎
Nut-Free Considerations
This recipe is naturally nut-free, but always check labels on ingredients like vanilla ice cream or gluten-free flour blends if substituting. For extra caution, use a dedicated nut-free kitchen or clean surfaces thoroughly.
The filling and crust ingredients are inherently safe, making this an easy allergy-friendly option for most households. 💛
Vegan-Friendly Adjustments
For a fully vegan version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) in place of the chicken egg in the crust. Replace the butter with vegan butter and ensure your sugar is refined (most are vegan).
The filling remains the same, but brush the crust with coconut oil instead of melted butter. The result is just as flaky and flavorful! 🌱
Nutrition facts
Frequently asked questions
Can I use frozen apples instead of fresh?
Yes, but thaw and drain them first! Use 6 cups thawed, drained frozen apples (about 3-4 pounds frozen). Pat them completely dry with paper towels to prevent a soggy crust. Frozen apples work especially well for this recipe since they're already peeled and cored.
How do I prevent my crust from getting soggy?
Prevent sogginess with two key steps:
- Blind bake the bottom crust for 10 minutes at 375°F before adding filling, and
- Sprinkle cornstarch on the bottom crust before adding apples. This creates a barrier between the crust and filling. For extra insurance, brush the bottom crust with egg wash before baking.
Can I make this pie ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For a make-ahead baked pie, cool completely, wrap tightly in plastic, and refrigerate for 3-4 days. Reheat slices at 350°F for 5-10 minutes to restore crispness. The flavors actually improve overnight!
What's the best way to store leftovers?
Store at room temperature for 1-2 days in an airtight container. For longer storage, refrigerate for up to 4 days. To freeze, slice the pie, wrap each piece individually in plastic, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Why does my pie filling look runny after baking?
Runny filling usually means one of two things:
- Underbaked pie—continue baking until bubbles appear through the slits, or
- Too much liquid—ensure your apples are thoroughly drained if using frozen, and don't overfill the pie dish. For extra thickness, add 1 extra tbsp cornstarch to the filling mix.