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Does it feel like traditional Thanksgiving without pumpkin pie? A flaky, tender crust filled with soft, creamy pumpkin filling, laced with the perfect combination of cinnamon, ginger, and cloves. Then, it's topped with sweetened whipped cream—what’s not to love? This is our best pumpkin pie recipe. Even if you’re baking a pie for the first time, you’ll love the irresistible results. Just don’t count on leftovers!

pumpkin pie

Our best Pumpkin Pie recipe is the one to make, regardless of your baking skills. The step-by-step homemade crust and spiced pumpkin filling are irresistible.

Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings and sweeteners.

Stir up your own Pumpkin Pie spice to keep in your pantry. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 to 1/2 teaspoons ground allspice, and 1 to 1/2 teaspoons ground cloves. Spoon into a glass bottle or spice tin and store in a cool place.&nbsp;

Create your own whipped cream: beat heavy cream with a splash of flavored coffee syrup instead of sugar. Caramel, hazelnut, or French vanilla are great flavor partners with Pumpkin Pie.

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

We prefer using canned pumpkin over fresh pumpkin for many reasons. Canned pumpkin is picked and packed when the pumpkin is at its peak flavor. It also has a smooth texture (without any lumps or fibers) to give your pumpkin pie a smooth texture and the best flavor. Also, it saves time; no cutting, cooking, and mashing required.If you want to use fresh pumpkin, be sure you’re using smaller pumpkins labeled “pie pumpkins" (not to be confused with other, more frequently found pumpkins that are meant for carving or decorating). Carving pumpkins do not have a rich pumpkin flavor and can be fibrous when cooked, resulting in pumpkin pie filling that has stringy, fibrous pieces in it.Peel and seed pie pumpkins, and cook them until they are very tender. Drain and mash them until smooth. You’ll need about 1 3/4 cups cooked pumpkin to equal one 15-oz can.

Using Fresh Versus Canned Pumpkin

Here are the main ingredients you’ll need for this pumpkin pie recipe.One-Crust Pie PastryGold Medal™ All Purpose Flour:&nbsp;Provides the structure for the crust. It creates a network of gluten when mixed with liquid, giving the crust its texture.Salt:&nbsp;Enhances the flavor of the crust and controls the gluten development.Shortening:&nbsp;This makes the most tender and flaky crust. It has a neutral flavor which lets the pumpkin flavors shine.Cold Water:&nbsp;Binds the ingredients together to form a dough. Cold water helps to prevent the gluten from developing too much, resulting in a more tender crust.FillingEggs:&nbsp;Provide structure, richness, and binding to the filling. They help the filling set properly during baking.Sugar:&nbsp;Sweetens the filling and helps to create a smooth texture.Ground Cinnamon, Ground Ginger, Ground Cloves:&nbsp;These spices provide the characteristic warm and spicy flavor of pumpkin pie.Salt:&nbsp;Enhances the flavors of the other ingredients in the filling.Pumpkin (not pumpkin pie mix):&nbsp;The star ingredient, providing the signature flavor, color, and creamy texture of the pie.Evaporated Milk:&nbsp;Adds richness and creaminess to the filling. Its concentrated form helps to create a smooth and dense texture.Other Ingredients You’ll Need: Whipping cream, sugar.

Recipe Ingredients

Here are the simple steps that will show you how to make pumpkin pie you’ll be proud to serve. Follow the recipe for all the specifics.<h3>1. Make the Pastry</h3>Mix flour and salt in a medium bowl. Cut in cold shortening using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch glass pie plate using a floured rolling pin. Fold pastry into fourths; place in 9-inch glass pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired.Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.&nbsp;<h3>2. Mix the Filling</h3>With a whisk, mix the eggs (it breaks them up quickly) with the sugar, spices, pumpkin, and milk.<h3>3. Fill the Hot Crust</h3>Carefully pour the filling into the hot crust. Cover edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. The pie plate will be very full to get that beautifully-filled crust when baked, so you may want to place the pie plate on the oven rack before adding the filling.<h3>4. Bake the Pie</h3>Bake for 15 minutes before reducing the oven temperature to complete the baking. The pie is done when a knife can be inserted in the center, and it comes out clean.<h3>5. Cool the Pie</h3>It’s important to use a cooling rack and cool your pie completely, which will take about 2 hours. Once the pie has cooled, it will be very easy to get those classic-shaped pieces out of the pie plate.<h3>6. Whip the Cream</h3>Beat whipping cream and sugar in a chilled bowl to create the most volume. Spoon the whipped cream onto the pie before serving or add dollops to the slices when cut and plated. For a fancier presentation, spoon the whipped cream into a pastry bag fitted with a wide star tip, and pipe it in concentric circles to create little whipped swirls on the pie.

How To Make Pumpkin Pie

If you’re lucky enough to have leftover pumpkin pie, here’s how to store it, so it will taste as fresh as the day you made it.<h3>Refrigerator</h3>Wrap leftover pumpkin pie with plastic wrap in the pie plate or place it in covered food-safe storage containers. Store it in the refrigerator up to 4 days. You can enjoy it cold from the fridge or let pieces warm about 15 minutes at room temperature before eating.<h3>Freezer</h3>Baked pumpkin pie can be store in the freezer up to 1 month. Wrap the baked and cooled pie with plastic wrap in the pie plate (check to make sure it is freezer safe), then wrap tightly with aluminum foil. Or you can wrap baked and cooled slices individually with plastic wrap and foil. Thaw unwrapped pumpkin pie in the refrigerator 3 to 4 hours before serving.

Storing Leftover Pumpkin Pie

This simple pumpkin pie recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one refrigerated ready-to-bake pie crust (from a 2-crust box) for the one-crust pie pastry ingredients. Soften and ease into the pie plate as directed on the package. Flute the edge as desired. Omit recipe steps 2 and 3, continuing with recipe as directed in step 4.

Using This Recipe with a Premade Crust

There are so many ways to make homemade pumpkin pie extra-special. Try one of these ideas.Spice It Up: Add a sprinkling of cinnamon over the whipped cream mounds for extra eye-appeal and a warm, sweet spice. To make a light and even sprinkle, spoon about 1/4 teaspoon of cinnamon into a fine-mesh strainer. Then, use a spoon to tap the handle of the strainer while holding it over the cream for a dusting of delight.Add a Cookie or Candy: Set a small, decorated sugar cookie or candy on the whipped cream to add holiday interest and sparkle. You can make your own cookies or pick them up from the store. Or, look for seasonal holiday-shaped chocolates to adorn your pie.Get Nutty: Top the baked pie (or just the whipped cream) with pecan halves or chopped pecans.Cranberry Gems: Dip fresh cranberries in a little white corn syrup mixed with a tiny bit of water; roll in granulated sugar and let dry on a paper towel-lined cookie sheet. Place them gently on the whipped cream, along with a small sprig of fresh mint.Pie Crust Shapes: Cut either refrigerated pie crust or homemade pie crust pastry with small cookie cutters in the shape of leaves for the fall, turkeys for Thanksgiving, or any other shape you wish. Bake until golden brown; cool and place on top of the pie before adding the whipped cream.Looking for other easy pumpkin pie recipe variations? Try one of these delicious recipes:<a href="https://www.bettycrocker.com/recipes/pumpkin-cream-cheese-pie/c48b78f4-283f-40b7-b9d7-6e7e56fad41e">Pumpkin-Cream Cheese Pie</a> is a beautiful, marbled pie that’s part pumpkin pie, part cheesecake filled.<a href="https://www.bettycrocker.com/recipes/gluten-free-pumpkin-pie/5d387bca-5601-4c66-bf2c-a36d1629ce4f">Gluten-Free Pumpkin Pie</a> is just the ticket if you’re looking for a gluten-free pumpkin pie that delivers exceptional texture as well as flavor.<a href="https://www.bettycrocker.com/recipes/impossibly-easy-mini-pumpkin-pies/29854cdf-9068-4bf2-bacc-0696cd74887e">Impossibly Easy Mini Pumpkin Pies</a> are quick-to-make, individual bite-size pies, ready in under an hour.

Pumpkin Pie Variations and Toppings

If you’re a fan of pumpkin, indulge in these delicious pumpkin spice treats any time you get the craving.<a href="https://www.bettycrocker.com/recipes/pumpkin-cookies-with-browned-butter-frosting/f93eba9b-f074-42c3-8bef-6a74d3cab699">Pumpkin Cookies:</a> Soft homemade pumpkin spice cookies get topped with a rich, indulgent browned-butter frosting for a satisfying pumpkin treat you can take on the go.<a href="https://www.bettycrocker.com/recipes/pumpkin-bars/ea5f397e-a4cf-4543-8222-cee00dce814b">Pumpkin Bars:</a> Scrumptious moist, tender pumpkin and raisin bars made easy with Bisquick™. Topped with a luscious cream cheese frosting, this yummy recipe feeds a crowd.<a href="https://www.bettycrocker.com/recipes/pumpkin-layered-magic-cake/eb75eec5-a988-483c-81f3-ceb2165922e7">Pumpkin Layered Magic Cake:</a> Spiced pumpkin and cake magically layer themselves during baking. Topped with a fluffy cream cheese frosting, it’s the perfect way for cake lovers to savor the flavors of pumpkin pie.

More Pumpkin Recipes

If your pumpkin pie cracks, it was overbaked. This can happen if your oven is running hot (ovens can become inaccurate over time), or the pie spent too much time in the oven.To make sure the oven is at the temperature you set it to, invest in an inexpensive oven thermometer. Place it on a rack in the middle of your oven. Let your oven heat up at least 10 minutes, then check the temperature on the thermometer. If it isn’t the temperature you set the oven for, adjust the temperature on the oven, and give it another 10 minutes to adjust before reading the thermometer. You can keep the thermometer in your oven to be sure it’s at the correct temperature each time you bake. Bake your pie on the middle rack and at 425°F for just 15 minutes before reducing the oven temperature to 350°F.If your pumpkin pie does crack, it still will taste great. Use the sweetened whipped cream in a large dollop over the crack to cover it up!

How to avoid cracks in Pumpkin Pie?

Insert a knife in the center of the pie after baking it about 45 minutes at 350°F. If the knife blade has a milky film or crumbs on it, add a minute or two longer in the oven and test again. Avoid overbaking as it can crack.

How to tell when the Pumpkin Pie is done?

The terms pumpkin, canned pumpkin, and pumpkin puree are all used to describe the same thing: pure, cooked pumpkin that has been mashed. Pumpkin pie mix, however, is a different product. It contains pumpkin plus sugar, spices, and thickeners. For the best flavor and texture, use canned pumpkin for this recipe.

Is there a difference between canned pumpkin and pumpkin puree?

For the best flavor, we recommend using cinnamon, ginger, and cloves individually, in the amounts listed in the recipe. Pumpkin pie spice can vary in the amount and types of spices they use and by manufacturer. If you do want to use pumpkin pie spice, we’d recommend substituting 1 1/2 teaspoons for the cinnamon, ginger, and cloves in the recipe. Or, to make your own, see the tip section of the recipe.

Can I use pumpkin pie spice?

pumpkin-pie

Pumpkin Pie

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One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.

pumpkin cream cheese pie

Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves.

Time-Saver

Make the pie up to 24 hours ahead; cover and refrigerate.

Do-Ahead

Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger.

Special Touch

Looking for a way to jazz up your Thanksgiving dessert table, without piling too much on your plate? Have we got the pie for you! This cream cheese-pumpkin pie features beautiful swirls of cream cheese, which adds a subtle richness and tang that contrasts the sweet flavor of pumpkin. And as much as we love the well-balanced flavor and pretty presentation of this pie, our favorite thing about it might just be the fact that it can be made the day before! Just keep these two tips in mind, it’s very important to used canned pumpkin, instead of pumpkin pie filling. Plain canned pumpkin allows you to personalize the flavor of your pie filling, whereas, canned pumpkin pie filling already has the sugar and spices mixed in. Make sure to follow the instructions closely when making the cream cheese swirl. If you forget to add milk to the cream cheese mixture, it will make the mixture stiff and you’ll have a harder time creating the swirl effect.&nbsp;P.S. If you prefer a <a href="https://www.bettycrocker.com/recipes/pumpkin-pie/c20c218d-9d63-4f1c-aee3-0a93381e2f0d">traditional pumpkin pie</a> or want to try another fun twist — might we suggest <a href="https://www.bettycrocker.com/recipes/pumpkin-pie-lush/b8362a2d-7bf9-48ff-8208-c966dcf7fd06">Pumpkin Pie Lush</a>? — there are even more <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/pumpkin-pies">pumpkin pie recipes</a> where this came from!

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

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Pumpkin-Cream Cheese Pie

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For decades, salads like this Strawberry Pretzel Salad Recipe have delighted palates as both side dish and dessert, making it a summer and holiday staple, especially in the Midwest and South. This layered salad masterfully blends sweet and salty flavors. Incredibly easy to make, pretzel salad can be prepared hours in advance. NCBandit says, “So easy to make, and so tasty! I made this the first time for a pool party and then again, a couple weeks later for the family. Highly recommended!”What's not to love? Each of the three distinct layers boasts just three ingredients: a smooth, sweet cream cheese layer nestled between vibrant strawberry gelatin and berries, and a crunchy, sweet-and-salty pretzel crust. With only 30 minutes of hands-on prep time—and the refrigerator doing the rest—this delicious Strawberry Pretzel Salad is ready to impress. No wonder it is one of our most popular recipes.The stunning presentation paired with the sweet and salty flavors make this highly-rated easy strawberry pretzel dessert perfect for any occasion. It’s a welcome addition to holiday meals with its make-ahead convenience and bright flavor. Ibbrhardy gave it a 5-star review and commented, “I have made this for several years. The recipe was passed down from my mom, way before you could look it up on the internet! It's ALWAYS a huge hit!”

strawberry pretzel salad

This scrumptious make-ahead strawberry pretzel salad recipe is the perfect combo of sweet and salty. Serve at a holiday spread or summer potluck.

Timing for the topping can vary because gelatin thickens as it cools. Strawberries with ice crystals may cause uneven, faster thickening, while fully thawed berries add juice and can slow setting. Stirring, bowl size, and refrigerator temperature also affect timing. Be patient—it will come together when it reaches a thick, spoonable consistency.

If desired, serve strawberry pretzel salad with a dollop of additional whipped topping, fresh strawberries, mint sprig, or a mini pretzel twist.

To create this delectable strawberry pretzel salad recipe, you’ll need the following ingredients.Gelatin: Strawberry gelatin adds beautiful color and fruity flavor. When set, it holds the strawberry layer together. You can substitute one 8-serving box for the two 4-serving boxes.Pretzels: Mini pretzel twists work well for this recipe as they are easy to crush and provide that classic salty flavor. Regular pretzel twists or pretzel sticks can be used, but you may need to slightly adjust the amount of whole pretzels needed. You need 2 cups crushed pretzels for this recipe.Strawberries: Frozen (thawed) sweetened berries are softer and sweeter than fresh berries and combine well with the gelatin. Look for them in tubs, similar to sour cream, in the freezer section. Thaw completely according to container directions before adding the strawberries and juice to the gelatin.Cream Cheese: Cream cheese adds that iconic tang and creaminess. To soften, set on the counter for 30 minutes or place, unwrapped, in a microwavable bowl and microwave, uncovered, on medium (50%) for 1 to 1 1/2 minutes or until softened.Whipped Topping: Frozen (thawed) whipped topping adds fluffiness to the cream cheese layer. Thaw the topping as directed on the package for a smooth, lump-free filling. One 8-oz container is all you need for this recipe, but grab 2 if you want extra for dolloping on each serving.Other Ingredients You’ll Need: Boiling water, melted butter, and granulated sugar.

To achieve picture-perfect results with this strawberry pretzel salad, gather the following equipment.Whisk: This is a handy tool helps the gelatin dissolve quickly in the boiling water.Glass Baking Dish: A glass dish is ideal to create layers that have the appropriate thickness. Not only will the salad look pretty when served directly from this dish, but the crust will be crispier since the glass absorbs the heat better than metal.Electric Mixer: Whether you use a hand-held or a stand mixer, it will make quick work out of creating a lump-free filling.Rolling Pin: Our kitchen experts agree the rolling pin is the perfect tool to help crush the pretzels into small pieces.Other Equipment You’ll Need: Liquid and dry measuring cups, measuring spoons, rubber spatula, food storage bag, cooling rack, plastic wrap or foil, sharp knife, and a cookie spatula.

Cookware You’ll Need

Here are the best tips for making this Strawberry Pretzel Salad recipe. &nbsp;<h3>1. Make the Pretzel Crust</h3>Easily crush the pretzels by placing them in a resealable bag and rolling over them with a rolling pin. Aim for pieces that are mostly pea-size; smaller pieces help bind the crust together.<h3>2. Make the Cream Cheese Filling</h3>Softened cream cheese, granulated sugar, and thawed whipped topping blended with an electric mixer ensures a smooth and lump-free filling.<h3>3. Prepare the Strawberry Gelatin Topping</h3>This recipe uses less water than the package directs to ensure proper firmness. Refrigerate the gelatin mixture until it's partially set, reaching the consistency of thin &nbsp;jam. Over-setting will result in a lumpy top layer of your salad.<h3>4. Layer the Gelatin Salad</h3>Dollop cream cheese filling over the cooled crust, then spread evenly with a spatula. Refrigerate until firm before carefully spooning and spreading the gelatin layer on top.<h3>5. Refrigerate to Set Salad and Serve</h3>Cover and refrigerate the strawberry pretzel salad to allow both the cream cheese and gelatin layers to firm up. This makes cutting and serving easy. Use a sharp knife to cut into squares and a cookie spatula to serve.

How to Make Strawberry Pretzel Salad    

With a quick edit or two, you can change up the flavor and look of this easy strawberry pretzel salad recipe.Experiment with Gelatin Flavors: Raspberry, berry blue, peach, or even cherry offer a unique twist.Add Different Fruit: Enhance the flavor profile by using other frozen (thawed) sweetened fruits, including dark sweet cherries, mixed berries, or raspberries. As Katejam enthusiastically shared, "Best dessert ever! I've also made it with Peach Jell-O® and peaches."Patriotic Pretzel Salad: Use berry blue gelatin with the strawberries for patriotic holidays.Love sweet and salty treats? Our <a href="https://www.bettycrocker.com/recipes/fluffy-strawberry-pie-with-pretzel-crust/100669c7-7ca7-44c1-9f60-f6934b826207">fluffy strawberry pie</a> is a delicious next step! For the strawberry enthusiasts, nothing showcases sweet strawberries better than our <a href="https://www.bettycrocker.com/recipes/best-strawberry-shortcake/370099a9-c927-4eae-93ba-ab66a455b996">best strawberry shortcake</a> recipe.

Possible Variations    

For the optimal crunchy pretzel crust, this strawberry pretzel salad is best served the same day it's made. However, here are storage recommendations.<h3>Make-Ahead</h3>You can refrigerate the pretzel salad for up to two additional hours before serving and still retain the crunchy pretzel crust texture.<h3>Refrigerator</h3>Store leftovers within two hours of serving. Wrap the salad tightly in plastic wrap directly in the baking dish or transfer to an airtight container. Refrigerate for up to two days. Note that the crust will soften slightly over time due to moisture transfer from the filling, but the flavor will remain delicious.<h3>Freezer</h3>Freezing is not recommended, as the crust will become soggy, the filling may separate, and the gelatin may develop an icy texture.

Storing Strawberry Pretzel Salad   

With over 100 reviews, this highly rated strawberry pretzel dessert recipe is adored by our fans for many reasons, including its delicious flavor, texture, and ease of preparation.Makers tell us it’s become a tradition for holiday meals and birthdays because it’s loved by all ages. JJMHomeCook shares, “This recipe was a part of my childhood. Me and this recipe are like, linked!”&nbsp;The light texture and beautiful appearance makes it a great side dish or dessert for holiday meals, potlucks, or to serve at family gatherings, where it disappears quickly and gets rave reviews.Our community loves the unique sweet-and-salty flavor combination and its versatility as both a salad and a dessert. Coach12 comments, “This is amazing. Family favorite. Perfect sweet and salty.” The flexibility to create variations with different gelatin flavors and fruits makes it a go-to recipe to suit any occasion.

Why Betty Users Love This Recipe   

This Strawberry Pretzel Salad is perfect for make-ahead entertaining. It requires several hours of refrigeration to set properly so prep it in the morning, and it will be ready for your afternoon or evening events. It is best served the same day as the pretzel crust will begin to soften over time. However, it can be refrigerated for up to two days, but the crust may be slightly softer.

Can I make strawberry pretzel salad in advance?

Selecting the right pretzels is key for the success of this strawberry pretzel salad recipe. For the best flavor, choose plain pretzels—avoiding buttered, excessively seasoned, or unsalted varieties—to best complement the filling and topping. Mini pretzels, regular pretzels, or pretzel sticks work best; their size and shape create a crust that's easy to bite and serve. Thicker or larger pretzels result in a crust that's both difficult to serve and potentially too hard to eat.

What are the best pretzels to use in this recipe?

It is thought that gelatin salads were so named because they typically were made with fruit and/or veggies suspended in or layered with gelatin and served as a side. These dishes with a myriad of ingredients are reminiscent of the appearance of tossed or layered fruit or vegetable salads. In the 1940’s, 50’s and 60’s gelatin molds were very popular. They were served as a salad with a meal; thus the name “salad” has stuck for gelatin recipes containing fruit, mayonnaise, cream cheese, veggies, and/or nuts.

Why is this recipe called gelatin salad?

strawberry-pretzel-salad

Strawberry Pretzel Salad

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Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick™ mix way! There's no crust to roll.

impossibly easy french apple pie

Some of our favorite varieties of apples for baked pies and desserts are Empire, Regent and Spartan.

Did You Know?          

For added color don't peel the apples before slicing them.

Health Twist                

To make luscious Impossibly Easy French Pear Pie, substitute 3 cups sliced peeled pears for the apples.

Variation                   

This is the recipe you need when you want to enjoy <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/apple">apple pie</a> but don’t want to fuss with a crust. In three easy steps, you can serve up a delicious dessert using fresh apples and some pantry staples. What makes this french apple pie really special is the sweet topping. Made from nuts, brown sugar, Bisquick and butter or margarine, the crumbly streusel browns up beautifully in the oven giving an impressive look to a pie made with the simplest ingredients—no one will ever guess this is made with <a href="https://www.bettycrocker.com/products/bisquick">Bisquick</a>! So don’t stress about pulling off this recipe, and first time bakers should remember, <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-apple-pie">Betty’s got all the tips you need to bake a perfect apple pie</a> your very first time.

impossibly-easy-french-apple-pie

Impossibly Easy French Apple Pie 

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Embrace apple season and bake up this classic crumble-topped apple pie today.

dutch apple pie

This delicious homemade Dutch Apple Pie makes the perfect dessert for holiday gatherings, potlucks and family dinners alike. We wouldn’t expect leftovers!

Feel free to swap in a refrigerated rolled pie pastry for the bottom crust if scratch pastry making isn’t your thing. We recommend Pillsbury™ brand.

The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking. It’s a simpler finish for not only a pie but for coffee cakes, muffins, and bar cookies. Feel free to add a small spoonful of ground spice—cinnamon or an apple pie spice blend.

To flute pastry, place thumb and index finger about 1 inch apart on outside of raised edge. With other index finger, push pastry toward outside, continuing around edge, repeating motion, to form decorative edge.

Dutch apple pie, called appelkruimeltaart, has been a dessert favorite since as far back as the Middle Ages. There’s even a written recipe for it that appears in a Dutch cookbook from 1514, Een notabel boecxken van cokeryen ("A notable little cookery book"). If you’re ready to learn more about time-tested traditions—and brand-new techniques—for baking apple pie, check out <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/apple">Betty's best apple pies collection.</a>

Apple pie is always delicious, no matter the time of year—but a Dutch Apple Pie might be even more special! The difference between regular apple pie and a classic Dutch Apple Pie recipe is all in the delicious streusel topping. Instead of a second pie crust over your spiced apple filling, enjoy a generous crisp golden blanket of sweet streusel crumbs made with sugar, flour, butter and nuts—this just might be the best Dutch Apple Pie recipe around!

What is Dutch Apple Pie?

Don’t let any of this scrumptious pie go to waste! If you happen to have leftovers, there’s no need to fret—homemade Dutch Apple Pie will keep well when stored at room temperature for up to two days. If you’re in a warm climate, we’d recommend storing your pie in the fridge instead. Still not done? Store the rest of your Dutch Apple Pie loosely covered in the refrigerator for up to two more days.
Want to store a baked Dutch Apple Pie until your next big gathering? This pie will keep for up to 4 months in the freezer—just make sure to wrap it in plastic wrap and foil first! You can also choose to freeze an unbaked Dutch Apple Pie and bake it just before you’re ready to serve it. Wrap your unbaked pie tightly or place it in a plastic freezer bag and stick it in the freezer for up to 3 months. When you're ready to bake it, there’s no need to thaw your easy Dutch Apple Pie. Just unwrap it and bake to perfection! For more tips on freezing and storing pies, check out our handy <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/storing-pies">pie storage guide.</a>

How to Store Dutch Apple Pie

For best results with this Dutch Apple Pie recipe, consider the kind of apples you’re using. The best apples for Dutch Apple Pie are crisp and tartly-sweet ones that hold their shape well and aren’t too juicy—like the Empire, Granny Smith, Honeycrisp, Braeburn or Cortland varieties. When baked, these apples make a mouthwateringly tender spiced apple filling worth dreaming about!

What Are the Best Apples for Dutch Apple Pie? 

Homemade Dutch Apple Pie is always delicious, but why not enjoy it with tasty toppings? We love serving this pastry masterpiece either warm or at room temperature, with a dollop of fresh whipped cream or a scoop of homemade <a href="https://www.bettycrocker.com/recipes/vanilla-ice-cream/89cbc7b8-cabd-4824-98e6-06ff30814fe2">Vanilla Ice Cream</a> on top. Feeling a bit more brave? Some Dutch Apple Pie lovers swear that no serving is complete without a slice of cheddar cheese as the garnish. However you serve it, one thing’s for sure—this easy Dutch Apple Pie is a sure hit at any event or gathering!

How Should I Serve Dutch Apple Pie?

dutch-apple-pie

Dutch Apple Pie

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With a tender pumpkin spiced cookie base, sweetened cream cheese filling and a topping inspired by pecan pie, these Pumpkin Pecan Cheesecake Cookie Bars are strong contenders for the ultimate fall dessert! (And we haven’t even gotten to the whipped cream, caramel and pecan garnish!) For all that dessert, you might be thinking this recipe is bound to be complicated, but we’d like to relieve you of that worry right now. This treat employs several clever shortcuts, which keep the prep time down under a half hour. So next time you can’t decide between pumpkin bars, cheesecake or pecan pie, make this powerhouse recipe!

pumpkin pecan cheesecake cookie bars

Bake up something special with Betty Crocker's Pumpkin Pecan Cheesecake Cookie Bars. Layers of pumpkin, creamy cheesecake, and crunchy pecans await!

Need a make-ahead or make-and-take dessert? This recipe can be made the day before serving.

Short on time? Top dessert with thawed frozen whipped topping or whipped topping from an aerosol can.

If you don’t have pumpkin pie spice, make your own. It takes less than 5 minutes to mix together the following: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix ingredients in a bowl and store in a spice jar.

Remember, there’s a difference between canned pumpkin and pumpkin pie mix. The former is just pureed pumpkin, while the latter contains added sugar and spices. You want to use canned pumpkin, so you can control sugar and spice levels.

Here's a look at the carefully selected ingredients you'll need to gather to create these truly irresistible Pumpkin Pecan Cheesecake Cookie Bars.&nbsp;Betty Crocker™ Sugar Cookie Mix:&nbsp;This convenient mix forms the perfect tender, buttery base for our bars, saving you time while delivering a delicious, consistent crust.Pumpkin Pie Spice: This blend infuses the cookie base with warm notes of cinnamon, nutmeg, and ginger, bringing classic fall warmth.Canned Pumpkin (not pumpkin pie mix):&nbsp;Adds natural sweetness, moisture, and authentic pumpkin flavor to our cookie base. Use pure pumpkin puree for the best taste and texture.Cream Cheese:&nbsp;Softened cream cheese provides that signature tangy, rich, and incredibly smooth texture, making these bars truly decadent.Brown Sugar:&nbsp;Beyond sweetness, brown sugar brings deep, caramel-like flavor and moisture to our gooey pecan pie topping, creating that classic, irresistible taste and chewy texture.Chopped Pecans: These crunchy nuts offer delightful textural contrast and rich, buttery flavor, making every bite a true autumn indulgence.Other Ingredients You'll Need:&nbsp;All-purpose flour, granulated sugar, vanilla extract, eggs, butter, and salt.Optional Toppings: Caramel topping, whipped cream, or pecan halves.

Here are the simple steps to make the Pumpkin Pecan Cheesecake Cookie Bars, along with some tips and tricks for success. See the full recipe below for all the details.<h3>1. Build the Cookie Base</h3>Cold butter is critical. When cut into the dry ingredients, the butter creates pockets of steam during baking, resulting in a tender, crumbly, and flaky texture. If your butter is too soft or melted, the base will be dense and greasy. Press cookie mix evenly into a greased 13x9 pan and bake at 350° for 10 minutes to help set the crust.<h3>2. Make Creamy Cheesecake</h3>Take the cream cheese out of the fridge at least an hour before you start or gently soften it in the microwave for 10-15 seconds at a time. Beat the cream cheese layer ingredients&nbsp;just until smooth. Carefully spread the cream cheese layer over the warm cookie base.<h3>3. Create the Pecan Topping&nbsp;</h3>When melting the butter for the pecan layer, ensure it's melted but not hot. Hot butter can start to cook the eggs when you mix them in, leading to a scrambled texture. Let it cool slightly if it's too hot. Stir ingredients until well blended then pour over cream cheese layer.<h3>4. Bake, Chill, and Slice Perfectly</h3>Bake for 35-40 minutes; the edges should be set with a slight, gentle jiggle in the center. Cool completely, then refrigerate for at least 2 hours. This chilling time is essential for clean, beautiful slices!

How to Make Pumpkin Pecan Cheesecake Cookie Bars

If you have any leftovers, here's the best way to keep them fresh for days.<h3>Refrigerator&nbsp;</h3>Place any leftover bars in an airtight container. Store in the refrigerator for up to 3 days.<h3>Freezer&nbsp;</h3>These bars freeze beautifully! For best results, wrap individual bars tightly in plastic wrap, then place them in an airtight freezer-safe container or heavy-duty freezer bag. Store in the freezer for up to 3 months.<h3>Thawing &amp; Serving&nbsp;</h3>To enjoy frozen bars, simply transfer them to the refrigerator to thaw overnight. Alternatively, you can let them sit at room temperature for about 60 minutes until softened to your liking.&nbsp;

How to Store Pumpkin Pecan Cheesecake Cookie Bars

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Pumpkin Pecan Cheesecake Cookie Bars

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Chocolate chip cookies are classic treats you reach for year-round—and these homemade chocolate chip cookies are our top-searched recipe! Made and enjoyed by thousands of people over the years.This recipe was introduced on a 1939 Betty Crocker™ radio program. It later appeared in the first 1950 printing of the Betty Crocker Picture Cookbook. Betty has fine-tuned this chocolate chip cookies recipe to perfection. Back in the ‘50s, the recipe called for shortening, as it was less expensive than butter and could be stored longer. The recipe was switched to margarine (when margarine was the most popular option). Since then, we’ve learned that there is no substitute for real butter for the best flavor—period.These cookies have been optimized for over 75 years into the best cookies you can sink your teeth into, and we think you’ll agree. &nbsp;

homemade chocolate chip cookies

These homemade chocolate chip cookies are top-rated. We’ll share all the tips you need for making the best chocolate chip cookie recipe—ever.

Homemade chocolate chip cookies turn out best when baked one sheet at a time on the middle oven rack.

Line cookie sheets with parchment paper for easy cleanup. Make sure to leave 2 inches of space around the dropped dough so that the cookies won’t bump into each other as they spread.

For crispier cookies, reduce the flour from 2 1/4 cups to 2 cups.&nbsp;

We’ve spent countless hours testing and used hundreds of bags of chocolate chips over the years to make this recipe. The main ingredients for chocolate chip cookies are simple.Flour: Gold Medal™ All Purpose Flour is the go-to choice for the right balance of chewiness to tenderness. It’s the most used type of flour in baking and cooking.Sugar: We call for both granulated sugar and brown sugar. Granulated sugar brings sweetness and tenderness to the cookies, while brown sugar adds to the rich, buttery flavor as well as contributing to the chewiness.Egg: Over the years we’ve gone up and down on eggs. They contribute to the height of the cookies as well as the texture. We landed on one egg to create the best cookie shape and texture.Chocolate Chips: We’re partial to semisweet chocolate chips for their iconic, decadent taste.Butter: We use salted butter since it is more readily available and stays fresh longer. This recipe calls for softened butter. To soften, leave on your counter until your finger makes an imprint.Baking Soda: Gives the cookies lift.Vanilla: Brings the flavors together. &nbsp;Optional Nuts: For a layer of flavor and crunch. Our favorites are walnuts or pecans.

Cookie Sheet: Through over 75 years of baking cookies, we've found that the best cookie sheet has a classic shiny finish, which reflects heat more evenly, resulting in cookies that bake uniformly. It's helpful to have at least two cookie sheets, so one can be in the oven while you're scooping the next batch.Cookie Scoop: A cookie scoop helps create more uniform cookies. We suggest using one that is about 1 3/4-inches in diameter (#40 size).&nbsp;Other Cookware You’ll Need: Mixing bowl, dry measuring cups, measuring spoons, electric mixer or stand mixer, cooling rack.

Cookware You’ll Need 

Here’s how to make chocolate chip cookies you’ll be proud to serve.<h3>1. Oven Prep&nbsp;</h3>Place your rack in the center of the oven; this is the best place to bake cookies because the heat circulates most evenly throughout the oven.<h3>2. Mix Wet Ingredients&nbsp;</h3>To get the best softened butter, leave it on the counter until your finger leaves an imprint. Once softened (not melted), beat the butter and sugars into a light, fluffy mixture. It’s better to have your butter on the cooler side than overly softened, so the cookies don’t spread too much. Then, beat in the egg and vanilla until completely blended.<h3>3. Stir in Dry Ingredients</h3>Stir in flour, baking soda, and salt until they just disappear into the dough. Finally, add the chocolate chips (and optional nuts) last to prevent overmixing, which can lead to tough cookies.<h3>4. Scoop and Bake</h3>Using a cookie scoop (or measuring tablespoon), scoop the dough, forming about a 1 3/4-inch dough ball. Bake one cookie sheet at a time. Check cookies after 10 minutes to see if they are golden brown around the edges and just shy of being completely baked in the center. If needed, bake a few minutes longer. Don’t overbake if you want a softer cookie.<h3>5. Cool and Eat</h3>Cool cookies on the cookie sheet for three minutes, then move them to a cooling rack. This allows them to set up a bit before removing, resulting in perfect chewy centers and crispy edges.

How to Make Chocolate Chip Cookies

With a quick change or two (we love hearing your suggestions), you can create chewy chocolate chip cookies with a new flavor or texture.Swap Flour: For a nutty flavor, substitute 3/4 cup whole wheat flour for 3/4 cup of all-purpose flour. Or for an extra-chewy cookie, swap 1 cup bread flour for 1 cup all-purpose flour.Change Chips: Use dark chocolate, milk chocolate, butterscotch, or even white chips instead of the semisweet chips. Or use a combination. Like your cookies without chips? Try our <a href="https://www.bettycrocker.com/recipes/chocolate-chipless-cookies/2cde337f-36c8-4dea-8ee3-60f486f1d7ef">chipless recipe</a>.Nuts: Chopped roasted peanuts, hazelnuts, or macadamia nuts are decadent choices. If you love macadamia nuts, try this <a href="https://www.bettycrocker.com/recipes/outrageous-white-chocolate-macadamia-cookies-white-whole-wheat-flour/a538f2ce-1595-40b7-a10c-e5f4664e734c">white chocolate and macadamia nut cookie</a> recipe next.

Possible Variations

Chocolate chip cookies might just be the answer to a lot of burning questions, like “what can I put in my kid’s lunch box?” “What can I bring to the new neighbors to welcome them to the neighborhood?” Or “What can I gift to the mail carrier?” And chocolate chip cookies are even better when paired with other treats.Ice-Cream Sandwiches: Drop a scoop of ice cream between two chocolate chip cookies and then roll the sides of the cookie sandwich in your favorite <a href="https://www.bettycrocker.com/products/dessert-decorating-products/sprinkles">sprinkles</a> or finely chopped nuts.Chocolate Chip Cookie Ice Cream: Crumble baked chocolate chip cookies into vanilla or chocolate ice cream.Cookie Parfaits: Layer chocolate or vanilla pudding with coarsely crumbled cookies and whipped cream. Top with a maraschino cherry.Layered Cookie Pie: Layer softened ice cream with cookies in a chocolate crust. Freeze until firm. Let stand 10 minutes before serving. Drizzle pieces with hot fudge or caramel.

Serving Chocolate Chip Cookies

Use these tips to keep your cookies tasting just as good as the day you made them:<h3>Room Temperature</h3>Store cooled cookies in a tightly-covered food storage container or resealable food storage bag at room temperature for up to 4 days.<h3>Freezer</h3><ul><li>Baked Cookies: Store in a covered food storage container or a resealable freezer food storage bag up to 2 months.</li><li>Unbaked Cookies: Store unportioned dough in a resealable freezer food storage bag. Or you can pre-portion them by scooping cookies out onto a parchment paper-lined cookie sheet and freeze uncovered for 1 to 2 hours. Once hard, transfer the cookie dough to a resealable freezer food storage bag.</li></ul><h3>Thawing and Baking</h3><ul><li>Unportioned Frozen Dough: Thaw in refrigerator overnight before forming individual cookies and baking.</li><li>Pre-measured Frozen Dough: Place premeasured dough pieces on cookie sheet. Let stand at room temperature until thawed, about 30 minutes, then bake.</li></ul><h3>Microwave Warming</h3><ul><li>Room Temperature Cookies: Place a cookie on a microwavable plate. Microwave on Low (30%) 15 seconds or until warm</li><li>Frozen Cookies: Place a frozen cookie on a microwavable plate. Let stand at room temperature (10 minutes or until thawed). Heat as directed for room temperature cookies.&nbsp;</li></ul>

Storage

“These cookies were fantastic!,” says Havi-mom. “I used 1 cup of semi-sweet morsels and 1 cup of dark chocolate morsels. This will be my ‘go-to’ chocolate chip cookie recipe!!”With over 1800 reviews, this easy chocolate chip cookies recipe is our most popular recipe. Fans say the recipe consistently produces delicious results and is always a hit. The dough bakes up into cookies that are crispy on the outside and chewy on the inside. Many reviewers mention the delicious flavor and texture of these cookies, saying they are "absolutely yummy" and "the best chocolate chip cookies ever."Some users have been making this recipe for decades because of its reliability and timeless appeal, passing the recipe down to younger generations. Now that’s a cookie recipe to hang onto!&nbsp;

Why Betty Users Love This Recipe

Too Little Flour: Measuring accurately is a key. Not using enough flour in your cookie dough can result in flat cookies. Stir up the flour and then spoon it into your measuring cup. Level it off the top using the flat-edge of a knife.Melted Butter: If the butter is melted, even a little, it can make your cookies flatter. Use only butter that’s been softened enough that it will leave an imprint when you press your finger tip lightly into it. Soften butter on the counter or unwrap it and place on a microwavable plate. Microwave uncovered on Very-Low (20%) for up to 1 minute. Check it every 5 seconds, turning the stick over if one side is softening faster than the others.Hot Cookie Sheet: Cool the cookie sheet completely before reusing it. A warm cookie sheet can cause the cookie dough to start spreading too quickly.&nbsp;

Why are my chocolate chip cookies flat?

Too Much Flour: We found that if you stir up the flour and spoon it into the measuring cup (verses dipping the measuring cup into the flour) and leveling it off with the straight edge of a knife, you’ll have successful results.Wrong Size Egg: We test with large eggs because that’s what most people buy. If you use a smaller egg, there won’t be enough liquid to properly hydrate the flour and other ingredients.To fix stiff cookie dough, add a teaspoon of water or milk at a time, until the dough becomes pliable.

Why is my dough too stiff and won’t spread in the oven?

The best way to keep your cookies soft is to store them in an airtight food-storage bag at room temperature. Homemade chocolate chip cookies will last for a few days when stored properly on the counter.

How do I keep chocolate chip cookies soft?

Using just granulated sugar won’t produce the same results for texture or flavor. The cookies will be crisper and taste more like a sugar cookie with chocolate chips. You can use whatever type of brown sugar you have on hand—either light or dark brown sugar. You can make your own brown sugar by mixing 1 cup granulated sugar with 2 tablespoons molasses. This will yield 1 cup brown sugar.

Can I make chocolate chip cookies without brown sugar?

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Homemade Chocolate Chip Cookies

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If there’s no pumpkin pie, is it actually Thanksgiving? Our answer would be no. That’s why we created this amazing Gluten-Free Pumpkin Pie recipe. So whether you’re following a gluten-free diet or you're hosting someone who does, there’ll be pie for everyone at your table.

gluten free pumpkin pie

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

Serve our Gluten-Free Pumpkin Pie recipe with <a href="https://www.bettycrocker.com/recipes/gluten-free-green-bean-casserole-with-fried-onions/74dac433-d6db-46c1-9003-6d7a4d5c03b7" target="_blank">Gluten-Free Green Bean Casserole with Fried Onions</a>. Everyone should enjoy this classic side dish with a crispy, crunchy topping.

Keep the gluten-free desserts coming! For a more casual take on pumpkin pie, try our <a href="https://www.bettycrocker.com/recipes/gluten-free-pumpkin-bars-with-cream-cheese-frosting/0630e7b7-02a3-4cf3-b84e-2922f3996ccd" target="_blank">Gluten-Free Pumpkin Bars with Cream Cheese Frosting</a>.

During baking, if the crust begins to brown more than desired, cover the outer crust with foil.

If there’s one thing we feel strongly about, it’s that dessert should be for everyone. No matter what a person eats or doesn’t eat, we want everyone to get the joy and satisfaction that comes from indulging in a homemade dessert. At no time is that more true than at a holiday like Thanksgiving. That’s why the Betty Crocker Test Kitchens have dug in and created <a href="https://www.bettycrocker.com/recipes/health-and-diet/gluten-free">gluten-free</a>, <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/best-vegan-recipes">vegan</a> and even <a href="https://www.bettycrocker.com/recipes/health-and-diet/low-calorie-recipes">lower-calorie</a> versions of some of their favorite recipes — find more recipes suited to various types of diets among our <a href="https://www.bettycrocker.com/recipes/health-and-diet">health and diet recipes</a>.

While it’s one thing to make a gluten-free recipe, it’s quite another to make one that’s so good no one notices the difference. The Betty Crocker™ Kitchens have really done it with this Gluten-Free Pumpkin Pie! We use Betty Crocker™ Gluten Free All Purpose Rice Flour Blend for our gluten-free pie crust and spiced pumpkin for our filling.

What Ingredients do I Use to Make a Gluten-Free Pie?

Home cooks who have made this recipe comment that their families happily ate this pie without noticing any difference, and, even better, they tell us they’d make it again! So, if you are looking for a gluten-free version of everyone’s favorite Thanksgiving pie, give this a try.

Will Everyone at the Table Enjoy This Pie?

If you’d like to serve this alongside a traditional <a href="https://www.bettycrocker.com/recipes/pumpkin-pie/c20c218d-9d63-4f1c-aee3-0a93381e2f0d">pumpkin pie</a>, don’t worry. We’ve got plenty more <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/pumpkin-pies">pumpkin pie recipes</a>, plus all the tips you need to perfectly make this iconic dessert—even on the first try! It’s all waiting for you in our step-by-step tutorial on <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie">how to make pumpkin pie</a>.

Do You Have More Pumpkin Pie Recipes and Tips?

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Gluten-Free Pumpkin Pie

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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.

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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Whether you crave the old-fashioned flavor of a homemade lemon meringue pie, or you’re trying it for the first time, this top-rated recipe promises to be a sweet-tart delight! It’s a trio of layers that blend perfectly for irresistible taste and texture. You start with a tender, flaky baked pie shell, fill it with smooth, tangy-sweet lemony custard-like filling, and top it all off with a cloud-like, billowy meringue. 
This light, airy pie is always a hit on hot summer days and adds a refreshing finish to your Easter or Mother’s Day celebrations. It’s the perfect pie to make as we embrace the warm, sunny days of spring and summer. 
Our step-by-step directions will help you master lemon meringue pie, even if it’s your first time making it. We’ve perfected this classic recipe over the years with the best tips and tricks, so it’s always a baking success in your kitchen. Our recipe makes just right amount of filling and meringue for perfect layers. This is a show-stopping dessert that will earn you rave reviews and plenty of requests to make it again!

lemon meringue pie

Betty Crocker™ top-rated Classic Lemon Meringue Pie recipe takes the blue ribbon for the best old-fashioned flavor and delightfully light texture.

The key for perfect meringue is using just egg whites. Be sure to cleanly separate the whites from the yolks, because even a speck of yolk will prevent the whites from beating up properly.

Be ready to quickly beat up the egg whites so they can be spread directly on the hot filling—the heat helps seal the meringue to the pie.

To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.

Use Betty Crocker™ pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.

Here’s the general instructions for making our best lemon meringue pie recipe. Follow the recipe for the more detailed directions that have been thoroughly tested in our Test Kitchens, for delicious results:
<h3>Making the Pie Crust</h3> 
Pastry dough is made from mixing flour and salt and cutting in vegetable shortening until it’s dispersed throughout, the consistency of coarse crumbs. Water is then added to form the dough. The dough is chilled, rolled out, and eased into a pie plate. The edge of the dough is given a decorative edge before being baked.
<h3>Making the Lemon Filling</h3> 
A custard-like lemon filling for lemon meringue pie is made by cooking sugar, water, and cornstarch until the mixture boils and thickens. Using a fork, beat your egg yolks and gradually add to the boiling mixture a little at a time. Stir in the butter, and both lemon juice and lemon zest. Remove from heat and cover the pan to keep the filling hot so that the meringue will stick to it.
<h3>Making the Meringue</h3> 
Our easy meringue recipe for lemon meringue pie uses egg whites and cream of tartar beaten with a mixer until foamy. Sugar is added a tablespoon at a time, until glossy, stiff peaks form. 
<h3>Putting It All Together</h3> 
Spread the hot lemon filling in the baked crust. Immediately add the meringue over the lemon filling to seal it to the filling and keep it from weeping (moisture droplets from forming on the meringue) or shrinking during baking. 
<h3>Baking the Pie</h3> 
Bake the pie until the meringue top is browned, and the eggs reach 160°F to ensure they are cooked.

How to Make Lemon Meringue Pie

For the best flavor and texture of this sensational lemon meringue pie filling recipe, don’t skip the four hours of refrigeration after it cools. It’s important to give this pie its full refrigeration time so the filling has time to properly set up. This will make serving nicely shaped pieces a breeze! With a long refrigeration time, this recipe can be made earlier in the day, to take the pressure off making the rest of the meal.
Lemon meringue pie is always enjoyed chilled, right from the refrigerator. Although making the meringue is relatively straightforward, it can be sensitive to temperature and humidity. Serving the pie cold not only preserves the ideal texture but also ensures that the egg whites in the meringue and the egg yolks in the filling stay at a safe temperature for food safety.
To cut beautifully shaped pieces, use a sharp knife with a smooth blade and cut through all the layers. Use a pie server (a triangle-shaped server) to lift the pieces out onto serving plates. 
The light, airy texture of this pie makes it a great choice to serve after an indulgent, heavy meal or when you are looking for a lighter summertime dessert.

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