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Our homemade peanut butter cookies are one of our cherished heirloom recipes—a classic loved by the Betty Crocker Test Kitchens and home bakers for over 75 years. First appearing in the 1950 Betty Crocker’s Picture Cook Book, this recipe has been a staple in Betty Crocker cookbooks. It’s been included in numerous other cookbooks, including the beloved 1963 Betty Crocker Cooky Book, which many (including us!) grew up with, learning how to make and bake cookies.Over the years, very little has changed from the original recipe—why mess with perfection? In fact, many consider these the best peanut butter cookies they've ever made, and they rely on this recipe as their go-to favorite. Betty’s recipe creates tender, chewy cookies with a rich peanut butter flavor and the iconic crosshatch mark—it’s been the “stamp” of this classic treat since the beginning, making them a cookie that’s been loved for years.

classic peanut butter cookies

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Classic Peanut Butter Cookies

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A pie shop classic that’s easily made at home. Give it a try with this easy-to-follow recipe!

french silk pie

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French Silk Pie

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Hello, date lovers! Here’s an earthy-sweet treat that’s ready in about an hour—plus, it will give you a week of wonderful desserts and afternoon snacks that the whole family will love. The filling for these classic date bars is made with just 3 ingredients and 1/4 cup of sugar, making the most of the date’s intense natural sweetness. Sandwiched between a brown sugar and oat crumble, these taste so wonderful. Enjoy your date bars with a cup of coffee and a little me-time in the afternoon or a big scoop of ice cream after dinner. Or better yet, both!

date bars

date-bars

Date Bars

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Leftover French bread, coated with a rich, cinnamon and nutmeg-scented custard,  becomes a no-fuss dessert that will satisfy all your comfort food cravings.

slow cooker bread pudding

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Slow-Cooker Bread Pudding

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We’ve been baking this iconic snickerdoodle cookie since 1950 and we love it just as much today as we did 75 years ago. After decades of baking and testing our classic snickerdoodle cookie recipe, we think we’ve made it even better over time. While our snickerdoodle cookie recipe has largely remained the same, we did make one change that has made a big difference. Our original recipe calls for shortening, and that makes sense. Shortening helps create a thicker, softer, and more pillowy texture, but we love the flavor and crispiness butter brings to the party, so we changed the recipe to include both. Now, our users tell us this is the best snickerdoodle recipe they’ve ever made, and we agree!

classic snickerdoodle cookies

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Classic Snickerdoodle Cookies

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Discover the ultimate classic cherry pie recipe that will become your go-to dessert for any occasion. There's nothing quite like a slice of homemade cherry pie, with its perfectly flaky, golden-brown crust and a bubbling, sweet-tart cherry filling. This time-tested Betty Crocker recipe is the definitive guide to achieving that iconic dessert, whether you're a seasoned baker or trying your hand at your first pie from scratch.Perfect for a Fourth of July celebration, a summer picnic, or simply as a comforting treat, this is the best cherry pie recipe to have in your collection. Get ready to impress your friends and family with a dessert that looks as incredible as it tastes.

cherry pie

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Cherry Pie

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caramel snickerdoodle cake

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Caramel Snickerdoodle Cake

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These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.

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Divinity

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A simple and delicious scratch recipe for an all-time classic cake and frosting combo.

yellow butter cake with chocolate buttercream

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Yellow Butter Cake with Chocolate Buttercream

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Make comfort food truly glorious with a chicken dish that's sure to become one of your go-to favorites. A splash of sherry brightens the creamy flavors for an extra dash of elegance.

chicken gloria casserole

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Chicken Gloria Casserole

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This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family’s liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast—you won’t regret it!

new england pot roast

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New England Pot Roast

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Our beef stroganoff recipe has all the trappings of a classic comfort meal: tender slices of beef, a creamy, slightly tangy sauce and a bed of egg noodles. Ready in under an hour with only 20 minutes of prep time, this traditional beef stroganoff will become one of your go-to dinner recipes after that first bite!The history of beef stroganoff is hundreds of years old, but it first appeared in a Betty Crocker cookbook in 1961. Over the years we’ve made some changes, going from beef round steak to tenderloin to stew meat, back to sirloin. We’ve tried it all and landed on, what we think, is the perfect homemade beef stroganoff. Warm, savory and comforting, this is the beef stroganoff of your dreams! It’s a great dish to feed the family on a weeknight or serve up for a special occasion like Christmas dinner.

beef stroganoff

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Beef Stroganoff

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Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.

dijon chicken smothered in mushrooms

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Dijon Chicken Smothered in Mushrooms

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Creamy, cheesy, and all-too-easy, this macaroni and cheese recipe is traditional comfort food at its finest. Tender cooked macaroni noodles get tossed with a from-scratch simple cheese sauce and then baked into a bubbly casserole for a yummy, versatile dish. 

 If you ask us, this is one of the best mac and cheese recipes around because it’s so easy to customize to your needs. Serve your mac and cheese as a side or make it the main course and plate it up alongside a crisp green salad. That’s lunch or dinner, done! We also have plenty of mix-in ideas to help you put a flavor-forward twist on this classic baked mac and cheese. Check out the Expert Tips section below for suggestions on adding a number of tasty topping variations to transform your homemade mac and cheese into a unique dish. Seconds, anyone?

mac and cheese

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Mac and Cheese

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Leftover chicken or turkey? Turn it into a delicious casserole complete with veggies.

chicken divan

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Chicken Divan

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A seasoned crumb coating sets these skillet chops apart from the rest. Pinched for time? They cook in 10 minutes or less.

italian breaded pork chops

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Italian Breaded Pork Chops

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You don't need a deep fryer to make juicy, crispy homemade fried chicken—just get out your trusty skillet! A sturdy pan is all it takes to turn fresh chicken and pantry staples into this must-make Skillet-Fried Chicken in just 45 minutes. Serve it up with some savory sides, and you'll have everyone coming back for seconds!

skillet fried chicken

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Skillet-Fried Chicken

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Macaroni-and-cheese lovers, take notice!  This one has fun tube-shaped pasta, ham and cheese and is certain to be a favorite.

ham and cheese ziti

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Ham and Cheese Ziti

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It's hard to say what's better, the aroma or the taste of this homemade beef stew. Our recipe is loaded with potatoes, meat and spices and is a savory dish your family will ask for again and again. It takes just four simple steps to make and only one bite for our beef stew to transport you to a cozy pub in the British Isles. If you're lucky enough to have leftovers, our beef stew with potatoes makes for a wonderful lunch. Should you only have one serving left, there's no shame in hiding it in the back of the fridge. This way, only you know where to find it. We would do the same!

classic beef stew

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Classic Beef Stew

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What is a classic chicken pot pie? It starts with a scratch sauce that’s made easily with just a few ingredients. We’ll show you how to master this sauce, even if it’s your first time making it. The fresh, flavorful sauce becomes the rich and luscious savory pie filling when mixed with cooked chicken and veggies. All this goodness gets tucked inside tender, flaky pie crust, for a decadent homemade chicken pot pie that beckons all to the table. It’s a perfect dinner to serve when the nights turn cold, as its comforting qualities warm you from the inside out. 
Pot pies have roots going back to the early years of Egypt, when they were prepared for the pharaohs and the recipes were discovered written on tomb walls. Early on, they weren’t referred to as pies, but rather “coffins” because they contained meat, rather than sweet fillings. Both the savory fillings and the crusts have evolved over time, being perfected along the way as more ingredients and better techniques have been applied. 
We have an entire collection of <a href="https://www.bettycrocker.com/recipes/dishes/casserole-and-pot-pie-recipes/chicken-pot-pie-recipes">pot pie recipes</a>. Every recipe will show you how to make homemade chicken pot pies you’ll love. The collection contains a variety of different flavors, prep times, methods, and “crusts”, so when the craving strikes, you can find a recipe that suits your family’s tastes, or the time you have to spend in the kitchen.

classic chicken pot pie

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Classic Chicken Pot Pie

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These over-the-top salty sweet caramel brownies are inspired by our favorite peanut butter pretzel candy bar. With just the right amount of salty crunch and chocolate goodness, you’ll love all that’s going on in this bar.

take 5 brownies

For easier cutting, use a plastic knife sprayed with cooking spray, or wipe knife clean with a paper towel after each cut.

Regular Rolo™ candy also works in this recipe.

Squeeze salted caramel pouch 10 seconds or until softened. Cut 1/4-inch tip from corner of pouch

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Take 5® Brownies 

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This Chex™ school fuel recipe gets an A+ for its sweet chocolate flavor, extra crunch and easy prep! Need even more to love? Our school fuel recipe makes 16 servings, so you'll have plenty on hand when snack time rolls around. This sweet treat would also be great in a huge serving bowl at a birthday party!

gluten free chex school fuel

Covered paper cups or plastic snack bags make super lunchbox carriers for this Chex™ school fuel snack. Get the kids to sticker or decorate a bunch to keep on hand for occasional welcome surprises.

Special Touch               

Want to tweak this Chex™ mix school fuel recipe for pretzel or peanut lovers? Stir in 1 cup broken gluten-free pretzels or 1/2 cup gluten-free honey-roasted peanuts with the cereal.

                 

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Stove-Top Directions: Cover cookie sheet with waxed paper. In Dutch oven, cook brown sugar, butter and corn syrup over low heat, stirring frequently, until melted. Stir in baking soda until dissolved. Stir in cereals. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until cereal is evenly coated. Spread on cookie sheet to cool, about 10 minutes. Break into bite-size pieces. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store school fuel Chex™ mix in airtight container.

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

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Gluten-Free Chex™ School Fuel

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Pack up these soft, spicy oatmeal cookies for a much appreciated lunch-box surprise.

apple spice oatmeal cookies

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Apple-Spice-Oatmeal Cookies

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When it comes to <a href="https://www.bettycrocker.com/special-occasions/thanksgiving-recipes/sides">Thanksgiving sides</a>, our turkey stuffing is always on the must-make list. Whether you call it stuffing or dressing, this traditional stuffing recipe is a crowd-pleasing classic for holiday gatherings, boasting the perfect blend of herbs, pillowy soft bread, butter, and fresh veggies. Our favorite part? It takes just 15 minutes of prep time and a few easy steps to bake mouthwatering, aromatic homemade stuffing.

This might just be our best stuffing recipe for busy home cooks with more than a few mouths to feed! Whether you’re serving it up alongside a juicy turkey or adding leftovers to a sandwich, it never disappoints.

traditional stuffing recipe

Whether you call it dressing or stuffing, it's always a hit! Aromatic herbs, pillowy soft bread, fresh veggies, and butter make this stuffing recipe shine.

Anticipate making stuffing to accompany holiday or even everyday meals (go beyond partnering with turkey, think stuffed pork chops or a crisply browned roast chicken). Designate a large resealable freezer bag as your bread “pantry”, adding pieces of leftover bakery bread that’s beginning to dry out or the heels of your favorite sliced breads. Store it in the freezer. Thaw and tear or coarsely chop the bread into chunks when you’re ready to make stuffing.

Explore the variety of bread options available for making a batch of Bread Stuffing. Most groceries now carry an almost unlimited assortment of artisan-style breads—sourdoughs, rye, whole-grains or garlicky herb. Switch up what you use, depending on the rest of your menu or your personal taste.

Looking to add a little more color to your stuffing? Chopped fresh Italian parsley added with the other ingredients not only adds color but also adds a fresh note to the earthy flavors of thyme and sage.

Whether you call it dressing or stuffing, this is the quintessential side dish that always shows up on the Thanksgiving table. Frankly we love the leftovers as much as we do eating it on turkey day! Check out the delicious <a href="https://www.bettycrocker.com/recipes/dishes/stuffing-and-dressing-recipes">stuffing and dressing</a> recipes to fit every taste and menu. And if you find yourself with amazing leftovers, use these <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/holidays/10-new-meals-from-thanksgiving-leftovers">recipes and tips</a> to turn them into yummy new meals.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here’s what you’ll need to make this traditional stuffing recipe.

Celery and Onion: Celery and onion are classic veggie choices for turkey stuffing. These ingredients enhance the savory flavor and add texture to balance out the softness of the bread cubes.

Bread Cubes: You may as well call this bread stuffing, because tasty bread cubes are truly the star! For an evenly baked homemade dressing, make sure your cubes are uniform in size and shape. For fans of putting food “waste” to good use, try designating a large resealable freezer bag as your bread “pantry” leading up to your Thanksgiving meal. Add pieces of leftover bakery bread that’s just starting to dry out, or the small end pieces of your favorite sliced bread loaves. Store these offcuts in the freezer until you’re ready to make stuffing, then let them thaw and tear or coarsely chop the bread into chunks.

Butter: Cooking the fresh veggies in salted butter ensures the best flavor while bringing much-needed moisture that binds your stuffing together.

Herbs and Spices: Sage, thyme, salt, and pepper create the traditional yet bold and vibrant flavor you know and love from homemade stuffing recipes, but feel free to experiment and (even liberally) add some of your favorite herbs.

Chicken or Vegetable Broth (Optional): If you’re a fan of super moist bread stuffing that really clumps together well, try out these optional tips! Make the stuffing just before you bake it so the bread stays moist. After mixing up the rest of your stuffing ingredients, gently toss with chicken or vegetable broth (between a few tablespoons and 1/4 cup) to soften up the bread even more.

Homemade Stuffing Ingredients

Not sure what kind of bread to use in this homemade stuffing recipe? You’ve got plenty of options! Many types of artisan-style bread will work, from sourdough and rye to whole-grain and garlicky herb. Check out your grocery store or local bakery to see what’s in stock. For the best bread stuffing, make sure to pick a loaf with a soft yet sturdy texture—you want the bread cubes to hold their shape instead of crumbling or becoming mushy.

Sourdough: We love using sourdough for this stuffing recipe. Sourdough cubes are sturdy enough to hold their shape yet absorbent enough to hold a ton of flavor. Just try not to pick a loaf with a super thick crunchy crust—this may distract from the overall texture of your final dish.

Italian Bread: Bakery-style Italian bread is another one we’d recommend using. You want something perfectly sturdy with a tight crumb rather than a light, airy loaf—and this one takes the cake!

French Bread: A relatively soft-textured loaf with a thin, crisp crust, this option is one of our favorites for a moist and flavorful bread stuffing.

Sandwich Bread: We wouldn’t recommend using sandwich bread for this homemade stuffing recipe—the softness causes the bread cubes to crumble when tossed with the other ingredients. It can also result in a pudding-like texture when baked into stuffing. Save this one for sandwiches!

Leftover Bread: Like mentioned above, saving bread scraps and opting for a mixed bread base is always a great choice. You’ll put good use to some food that may have otherwise been tossed, and you’ll give the dressing a unique mixture custom to your already-enjoyed bread preferences.

The Best Bread for Stuffing

Classic turkey stuffing or bread stuffing is known for its well-seasoned, delicious taste and fragrant smell. This easy stuffing recipe uses a simple blend of savory herbs and spices to really bring the flavor.

Thyme: Fresh or dried, this aromatic herb delivers a distinct smell and a strong yet balanced blend of herbal flavors. It tastes slightly minty and a little bit peppery, but it also has some sweet and floral notes. Thyme is often used to elevate soups, meats, and vegetables—and you’ll find this earthy seasoning in most stuffing recipes!

Sage: With a pungent aroma and a strong musky, minty taste, sage brings a vibrant flavor to classic Thanksgiving stuffing recipes. Sage is well-known and loved as a bold addition to many homestyle dishes. This easy stuffing recipe uses ground, dried sage, which has a slightly stronger flavor than fresh sage leaves.

Salt and Pepper: We’d never skip salt and pepper when making stuffing—it perfectly rounds out the flavor of this classic savory dish.

Parsley: If you’d like, try adding some chopped fresh Italian parsley to your stuffing. This ingredient brings an extra pop of color and a fresh note that balances out the earthy flavors of thyme and sage.

Flavorful Spices for Turkey Stuffing

Homemade stuffing recipes aren’t always quick and easy to follow—but this easy stuffing recipe is! Here’s a quick rundown of how to make stuffing in 4 simple steps. Once you’ve got this summary down, read on for the full step-by-step instructions.

<h3>Grease Baking Dish</h3>
Ready to make this bread stuffing? Grab your casserole dish and grease it up. Make sure your ingredients are all available and prepped to get started.

<h3>Melt Butter and Cook Veggies</h3>
Time to get those family-favorite stuffing flavors going! Pull out your Dutch oven and add the butter to melt over medium-high heat. This recipe calls for normal salted butter, but you're welcome to brown it for a fun and easy flavor variation. Next, you'll want to add the chopped celery and onion and let them cook in your freshly melted butter until tender, stirring occasionally. Remove the Dutch oven from heat.

<h3>Toss Ingredients</h3>
Next, you’ll add the bread cubes, thyme, sage, salt and pepper to the celery mixture. Toss it all together with a spoon until the bread cubes are evenly coated. Keep a gentle touch as you mix—we don’t want the bread cubes to lose their shape!

<h3>Bake</h3>
Add the stuffing to your casserole dish and cover it with foil (or an oven-safe lid). Set it in the oven to bake—your whole kitchen is bound to start smelling heavenly! After 30 minutes, remove the foil or lid and then let the stuffing bake for another 15 minutes. However you serve it up, this perfectly moist, aromatic bread stuffing is all ready to please a crowd.

How to Make Stuffing

You’ll always find turkey stuffing on the Thanksgiving table—and thanks to this easy stuffing recipe, it’s never been simpler to make. Cooking up a full Thanksgiving spread? Here are some of our favorite mains and sides to serve with this tasty dish.

Turkey: A succulent and tender-to-the-bone turkey is a must-make for Thanksgiving—and we’ve got some recipes you’ll definitely want to try this year. Our <a href="https://www.bettycrocker.com/recipes/brined-whole-turkey/db56ea6f-f484-439c-9e6d-90bd11d30042">Brined Whole Turkey</a> is a family-favorite main that always brings the flavor!

Mashed Potatoes: Don’t forget the spuds—creamy, savory mashed potatoes make a classic side dish at holiday gatherings of all kinds. Check out our <a href="https://www.bettycrocker.com/special-occasions/thanksgiving-recipes">Thanksgiving recipes</a> to find one that suits your taste!

Roasted Vegetables: From garlicky green beans to honey-glazed roasted carrots, you’ve got plenty of veggie options to choose from. We’re big fans of roasting veggies for family-style meals—it’s a super quick and easy way to bring out the flavor.

What to Serve with Stuffing

Bringing this dish to someone else’s Thanksgiving gathering? This stuffing recipe can be assembled just before you head out, then baked at your destination (if the host has extra room in their oven). Prepare and cover your stuffing as directed, but skip the baking step for now. Place your stuffing in a cooler with some cool packs to keep it fresh until you get there—then bake your stuffing as directed in the last step.

If you’re going somewhere that’s only a ½ hour away or less and eating when you get there, you can also bake your stuffing at home, cover it and wrap it in towels. When you arrive, just remove the towels and the cover and dig in!

Want to assemble your stuffing up to a day ahead to save time on Thanksgiving Day? Just prepare it according to the recipe instructions, then transfer it to your baking dish and cover it tightly with plastic wrap or aluminum foil. Refrigerate your unbaked stuffing for up to 24 hours. When you’re ready to bake it, remove your stuffing from the fridge and let it sit at room temperature for a few minutes while your oven heats. Bake the stuffing as directed in the last step of this homemade stuffing recipe, and it’s all ready to eat!

Can You Make This Stuffing Recipe Ahead of Time?

We wouldn’t recommend adding any extra fruits or vegetables to this particular stuffing recipe—this might throw off the seasoning level or moisture content of the dish. But, if you want to switch it up, we’ve got plenty of other stuffing and dressing recipes to try! 

Cranberry Stuffing: Dried cranberries make a delightfully fruity addition to stuffings and dressings, and our <a href="https://www.bettycrocker.com/recipes/cranberry-stuffing/3f829efa-ae4b-496b-b432-a42c1d2f1f8a">Cranberry Stuffing</a> is a fan-favorite recipe you’re sure to love.

Apple Raisin Dressing: Our <a href="https://www.bettycrocker.com/recipes/apple-raisin-dressing/e572a7bd-8cd0-4ce6-9d53-a1e5b093b6fd">Apple Raisin Dressing</a> has a cornbread base, with apples and raisins added in for a fun twist on the traditional Thanksgiving flavors. The sweet-savory combo is hard to beat!

Slow-Cooker Turkey and Dressing Sandwiches: Making sandwiches is one of our favorite ways to jazz up leftover stuffing and other Thanksgiving extras. Our <a href="https://www.bettycrocker.com/recipes/slow-cooker-turkey-and-dressing-sandwiches/ed78b390-77eb-4066-bb3e-58d39edc3d1a">Slow-Cooker Turkey and Dressing Sandwiches</a> require just 10 minutes of prep time for a flavorful, satisfying handheld meal the whole family will enjoy. Sometimes stuffing tastes even better the second time around!

What Are Some Variations of This Turkey Stuffing Recipe?

If you end up with any extra stuffing, here’s how to safely store and reheat your leftovers.

Storage Instructions: For food safety, make sure to refrigerate any leftover homemade stuffing within 2 hours of cooking. Transfer the leftover stuffing to an airtight container or resealable plastic bag. Store it in the refrigerator for up to 3 to 4 days.

Reheating Instructions: When you’re ready to reheat your leftovers, heat your oven to 350°F, remove the stuffing from the fridge and transfer it to an oven-safe dish. If your leftover stuffing seems a little dry, feel free to moisten it with a little extra broth or melted butter before reheating it. Cover the dish with aluminum foil and bake your stuffing for 20 to 30 minutes or until hot throughout (165°F). However you serve it up, this stuffing is sure to taste just as good as the day you made it!

How Should I Store and Reheat Stuffing?

Some call it stuffing, some call it dressing—these are basically just two different names for the same dish. Some say the difference between the two is that stuffing is cooked inside the cavity of a turkey, while dressing gets cooked on its own, but many disagree. While it’s true that stuffing is often stuffed inside poultry, for food safety reasons it’s best to cook it on its own. When made correctly, stuffing is flavorful and moist enough to be cooked alone in a baking dish anyway—no turkey needed!

Whatever you call it, this seasoned side is always perfectly tasty. Stuffing (or dressing) usually starts with bread cubes, but it can also be made with a rice base. Once you’ve added your herbs, seasonings and vegetables and baked it to perfection, you’ve got a satiating, flavor-packed side dish that’s well-loved at holiday gatherings!

Planning to cook both stuffing and a turkey this Thanksgiving? For optimal food safety and even doneness, the USDA recommends baking bread stuffing separately from turkey. If you decide to stuff a turkey anyway, make sure you have an accurate food thermometer handy—you’ll use this to check the center of the stuffing inside the turkey and ensure it reaches a safe minimum temperature of 165°F. Roasting a home-stuffed turkey is riskier than roasting one that isn’t stuffed. Even if the turkey has reached the safe minimum internal temperature of 165°F, the stuffing may not have. Bacteria can survive in stuffing that hasn’t reached this minimum temp, which can result in foodborne illness. So, proceed with caution when stuffing!

Stuffing vs. Dressing: What’s the Difference?

traditional-stuffing-recipe

Traditional Stuffing Recipe

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More than just a dessert, apple pie is a symbol of home and comfort. Our recipe combines the warmth of tradition with the ease of modern baking. Picture tender, spiced apples embraced by a flaky, melt-in-your-mouth crust, glazed with a sweet, homemade syrup. From perfecting the crust to achieving the ideal balance of sweet and spice, we'll show you how to create an apple pie that will become a cherished family favorite. Perfect for holidays, potlucks, or simply making an ordinary day extraordinary.

apple pie recipe

Betty’s scrumptious apple pie recipe shows you step-by-step, how to make a flaky crust with a perfectly spiced fresh apple filling, you’ll be proud to serve.

Lay a sheet of foil on a cookie sheet on lower oven rack below pie pan in case of boil overs.

For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

The strip of foil around the edge of the pie as it goes in the oven ensures that the top crust won't over bake before the bottom crust gets done. Be sure to remove it after 25 minutes, though, so the edge can brown.

For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar before sliding it into the oven. Use small cookie cutters to cut out shapes from top crust before placing it on filling or use a small paring knife to cut slits to create vents to release steam.

Here's a breakdown of the main ingredients for this apple pie recipe and why they are important.For the Double-Crust PastryAll-Purpose Flour:&nbsp;Provides the structure for the crust. The gluten in flour, when mixed with water, creates elasticity, allowing the dough to be rolled and shaped.Salt:&nbsp;Enhances the flavor of the crust and controls gluten development.Cold Shortening:&nbsp;This is crucial for creating a flaky crust. The cold fat separates the flour layers, and as it melts during baking, it creates steam, resulting in flaky layers.Cold Water:&nbsp;Binds the flour and shortening together. It's important to use cold water to prevent the shortening from melting, which would result in a tough crust.For the FillingSugar:&nbsp;Sweetens the pie and helps to draw out the juices from the apples, creating a syrupy sauce. The amount of sugar can be adjusted based on the tartness of the apples.All-Purpose Flour:&nbsp;Thickens the apple filling by absorbing some of the juices released during baking.Ground Cinnamon &amp; Nutmeg:&nbsp;These spices add warmth and depth of flavor to the apple pie, complementing the sweetness of the apples.Salt:&nbsp;Enhances the overall flavor of the filling.Tart Apples:&nbsp;The star of the pie! Tart apples like Granny Smith or Braeburn provide a balance to the sweetness of the sugar and hold their shape well during baking, preventing the filling from becoming mushy.Butter:&nbsp;Adds richness and flavor to the filling. Dotting the filling with butter helps to create a more luscious and flavorful sauce.

Recipe Ingredients

Here are the general directions for how to make apple pie. But be sure to follow the recipe and refer to the recipe tips and FAQ sections for even more helpful information. Here’s how to make the best homemade apple pie, even if it’s your first time:<h3>1. Mix the Pastry Ingredients</h3>Cut the shortening into the flour and salt, using a pastry blender or fork until the particles are small. This distributes the fat from the shortening so that the pastry will be flaky throughout. For the flakiest crust, you’ll want to use ice-cold water when making the pastry. Add a few ice cubes to a cup of water, measuring one tablespoon of the water at a time, so that no part of the dough gets overly wet before the entire pastry dough is moist.<h3>2. Shape, Chill, and Roll the Dough</h3>Gather the dough into a ball and divide it to form two hamburger patty-shaped rounds, handling it as little as possible, so it won’t become tough. This makes it easier to roll the dough later when it’s cold. Chill the dough to help it become flakier when baked. Roll one pastry round (keep the other in the fridge until you roll it later) with a rolling pin on a floured counter, for the bottom crust. Ease it into the pie plate. Let the excess dough hang over the edge, it will be used later to seal to the top crust.<h3>3. Mix the Apples and Spices</h3>Mix the flour, sugar, and spices in a large bowl and then toss with the apple slices. Add the apple slices into the pastry-lined pie plate. Dot with butter to add a rich dairy flavor to the spiced apple filling.<h3>4. Roll and Seal the Crusts</h3>Roll the remaining pastry round like the one for the bottom crust. Cut slits into the pastry using the tip of a paring knife to allow steam to escape from the apples during baking, so the crust won’t get soggy. Roll and fold the edges of the top and bottom crust to seal in the filling. Cover the edge of the pie with foil to prevent it from getting overdone while baking.<h3>5. Bake the Pie</h3>Bake 25 minutes. Remove the foil and continue baking 15 to 25 minutes longer or until the crust is golden brown and juice begins to bubble through the slits in the crust.

How To Make Apple Pie

The best apples to use for pies are those that are tart in flavor and hold up to baking, so that as they soften, they don’t get mushy or mealy in texture. With the sugar that’s added to the pie filling, tart apples provide the perfect balance in flavor for the best-tasting apple pie. Our top apple choices for apple pies are Granny Smith or Braeburn apples. They are the right texture, flavor, and the most economical. You can use either variety or a combination of the two, to get to 8 cups of apple slices. Or for the freshest pie you can make head to your local apple orchard for freshly picked apples. Choose varieties of tart apples with a firm flesh. Check out our <a href=" https://www.bettycrocker.com/how-to/best-apples-to-bake-with">baking with apples</a> article for even more information for choosing the perfect apples for baking.

The Best Apples for this Apple Pie Recipe

Here are our favorite ways to top an apple pie recipe with crust:A Little Dairy Does It: Either whipped cream or ice cream is the perfect accompaniment to the spicy, sweet-tart flavor of homemade apple pie. You can make your own <a href="https://www.bettycrocker.com/recipes/homemade-whipped-cream/6f80a75b-7a7d-43d6-a6ef-eae48ddb0f30">sweetened whipped cream</a>, use thawed frozen whipped topping, or whipped cream from a pressurized can. For ice cream, you can’t go wrong with vanilla, but you could use vanilla bean, butter pecan, or caramel. Nothing beats a warm piece of pie with ice cream!Steal the Toppings: Drizzle your favorite ice cream toppings such as caramel, salted caramel, or butterscotch over pieces of warm pie. Or use caramel apple dip to top your pie. Toffee bits or chopped nuts would also be terrific sprinkled over a dollop of whipped cream or a scoop of ice cream.Or you can change up the pie altogether! For a delicious variation on classic apple pie, try one of these fan favorites:<a href="https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b">Dutch Apple Pie</a> has one traditional bottom crust, but a brown sugar streusel instead of the top crust.<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c">Salted Caramel Slab Pie</a> is Dutch apple pie with a salted caramel topping in a pie made in a sheet pan, so it serves a crowd.<a href="https://www.bettycrocker.com/recipes/easy-apple-pie-cups/73dfa3eb-0d4d-4fd1-9001-e9788af258c2">Easy Apple Cups</a> are individual apple pies, using ready-to-bake pie crust and apple pie filling with cinnamon and sugar to get to dessert even faster.

Apple Pie Variations and Toppings

Apple pie is delicious either served warm or at room temperature. Here’s how to store apple pies so you can enjoy them as much as freshly made pies.<h3>Storing Leftover Apple Pie</h3>Wrap any remaining apple pie either in the pie plate or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.<h3>Reheating Leftover Apple Pie</h3>Place a slice of pie on a microwavable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm (time will depend on if the pie was at room temperature or cold from the fridge).<h3>Freezing Apple Pie</h3>Apple pie can be frozen unbaked or baked. To freeze an unbaked apple pie, prepare as directed through step 5—except do not cut slits in top crust and do not cover edge with strip of aluminum foil. Wrap pie and pie plate completely in aluminum foil. Freeze up to 4 months. For baked apple pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.<h3>Thawing Frozen Baked Apple Pie</h3>Thaw unwrapped pie overnight in refrigerator (about 8 hours) or at room temperature 1 hour, then heat in 375°F oven 35 to 45 minutes or until warm.<h3>Baking Frozen Unbaked Apple Pie</h3>Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.

Storing and Reheating Apple Pie

Whether you find making pie pasty a little intimidating or want to get a jump on getting this pie in the oven, this delicious recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one package refrigerated ready-to-bake pie crust (2-crusts) for the double-crust pastry ingredients. Soften and roll one pie crust into the pie plate as directed on the package. Pick up the recipe directions, starting with step 4. In step 5, roll the second pie crust and place over filling. Cut slits in top crust. Fold and roll pie crusts, and cover with foil strip as directed.

Making This Apple Pie with a Premade Crust

Shortening is a solid fat made from vegetable oils. You will find it in the baking aisle. Store in the refrigerator, as it needs to be cold to work the best without being sticky. It’s our top choice for making pies, as its flavorless so it doesn’t add any unwanted tastes to your pie crusts so that the filling flavors can shine.

What is shortening?

For a tender and flaky pie crust, start with the right pan. Heat resistant glass pie plates are our top choice for baking pies. If you don’t have one of these, use a dull aluminum pan. We don’t recommend shiny or disposable pie pans as they reflect the heat and prevent crusts from browning which could lead to a soggy crust.

How to make Apple Pie not soggy?

Use the visual cues as well as time to determine if the pie is done or not. By keeping the edge of the pie covered with foil until the last 15 minutes or so of baking will ensure the top crust won’t get over baked. Once the foil has been removed and the pie has baked 15 additional minutes, check for both visual doneness cues. Is the edge of the crust golden brown and are juices beginning to bubble through the crust? If one of these cues hasn’t happened yet, add a minute or two of bake time and check again. If possible, avoid opening the oven door and look for these cues through the oven window. Each time the oven door is opened, the temperature of the oven can drop, causing it to take longer to bake the pie.

How to tell when Apple Pie is done?

Pie that is room temperature or warm will be easier to cut than hot pie and will make the nicest-shaped pieces. Use a sharp, serrated knife to cut through the crusts and filling without making it crumbly. Lift the piece of pie from the pie plate with a pie or cake server (a triangular-shaped spatula).

What is the best way to cut Apple Pie?

apple-pie-recipe

Apple Pie Recipe

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A great snack cake to take to PTA meetings, potlucks and picnics. Or wrap up a piece for your briefcase or lunch box!

take along chocolate chip date cake

Store leftover dates, airtight, at room temperature for up to 6 months. Or refrigerate them for up to a year.

Planned-Overs               

Add a new flavor dimension to this snack cake by replacing the chocolate chips with peanut butter, butterscotch or white baking chips.

Substitution                

take-along-chocolate-chip-date-cake

Take-Along Chocolate Chip-Date Cake 

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