Desserts
Betty Crocker's apple pie recipe delivers the perfect balance of a golden, flaky crust and spiced apple filling that tastes like autumn in every bite. I've refined this classic recipe over years of baking, ensuring the crust stays crisp while the filling develops rich, caramelized flavors.
The secret lies in the precise blend of spices and the right baking technique to achieve that signature lattice crust look without the fuss.
This recipe uses a shortcut pie crust for convenience, but you can easily substitute a homemade version if preferred. The filling combines tart apples with cinnamon, nutmeg, and brown sugar for depth, while a touch of lemon juice brightens the flavors.
Baking at 375°F for 50-60 minutes ensures the crust is perfectly golden and the filling is bubbly without burning.
What you'll end up with is a pie that looks as impressive as it tastes—warm, spiced apple filling encased in a buttery, flaky crust with optional lattice designs for visual appeal.
The aroma alone will have everyone gathering in the kitchen, and the first slice will be worth every minute of baking.
Whether you're baking for a holiday gathering or a cozy family dinner, this recipe delivers professional-quality results with simple techniques. Let's get started on creating the perfect apple pie!
Ingredients for betty crocker pie crust apple pie
Golden crust and spiced filling start with these twelve essential ingredients for Betty Crocker's perfect apple pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Shortcut Pie Crust 🥧 | 1 package | Unrefrigerated, for double crust |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced 1/4-inch thick |
| Granulated Sugar 🍚 | ¾ cup | For filling sweetness balance |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for caramel depth |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Allspice 🌶️ | ¼ tsp | Ground, for subtle complexity |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, brightens filling |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed, for lattice |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Granulated Sugar 🍚 | 2 tbsp | For sprinkling on crust |
| Large Egg 🥚 | 1 whole | For egg wash |
The pie crust is where it all begins. Betty Crocker's shortcut crust is reliable, but for a more professional result, consider Pillsbury's refrigerated crust or a homemade version with lard for extra flakiness. If using the shortcut, keep it cold until rolling—freeze for 15 minutes if your kitchen is warm. For apples, Granny Smiths are ideal for their tartness, but Honeycrisp or Fuji add natural sweetness. Avoid pre-sliced apples—they brown instantly. Costco or Trader Joe's often have the best selection for pie-making.
No Granny Smiths? McIntosh or Braeburn work well, but you may need to add an extra tablespoon of lemon juice. Short on allspice? Cinnamon plus a pinch of cloves mimics its warm complexity. The brown sugar should be packed—lightly tap the cup to settle it. For the lattice, butter should be cold to hold the strips together when baking. If your butter is too soft, chill it for 20 minutes. The egg wash isn't just for shine—it creates that golden finish that makes pies look restaurant-quality.
Store the pie crust dough between parchment paper in the fridge for up to 2 days. Pre-sliced apples should be tossed with 1 teaspoon lemon juice to prevent browning—keep them in cold water until ready to use. The assembled pie can be refrigerated for 24 hours before baking, which enhances the crust's flavor. Once baked, pies reheat beautifully—350°F for 10 minutes restores that fresh-from-oven warmth. For holidays, pies freeze perfectly—wrap tightly in foil and bake straight from frozen, adding 15-20 minutes to the time.
Why You'll Love This Recipe
- No-Roll Hassle: I swear by this shortcut crust—just unfold, press, and bake. No rolling pins, no floury mess, and no waiting for dough to chill. The flaky layers form in minutes while I peel apples, and honestly? It’s foolproof even when I’m distracted.
- Tart-Sweet Magic: Granny Smiths give that bright, tangy bite, while the brown sugar caramelizes into little pockets of gooey perfection. A sprinkle of cinnamon ties it all together—like a hug in dessert form. (Yes, even on a Tuesday night.)
- Leftovers That Win: This pie actually tastes better the next day. I’ll slice it up and pack it for lunches—crisp crust, warm filling—no reheating needed. My kids beg for seconds, and my coworkers “accidentally” take extra slices.
- Budget-Friendly Crowd-Pleaser: A single pie crust and a few apples stretch to feed six without breaking the bank. Use the leftovers for apple crisp toppings or even a quick galette. It’s my go-to for potlucks, holidays, or just because—I’ve never had anyone turn it down.
Step-by-step instructions for Betty Crocker's apple pie
Here's how to assemble this classic dessert with a perfect balance of crisp crust and spiced filling.
Prepare the Filling
In a large mixing bowl, combine the 6 medium Granny Smith Apples (previously peeled and sliced into ¼-inch thick pieces) with the 0.75 cup Granulated Sugar, 0.25 cup Light Brown Sugar, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.25 tsp Allspice, and 2 tbsp Lemon Juice. Gently toss everything together with your hands until the apples are evenly coated and the sugars begin to dissolve.
Let the mixture sit for 10 minutes while you prepare the crust. This resting time allows the apples to soften slightly and the flavors to meld together. You'll notice the apples release some liquid—this is normal and helps create a juicy filling. If the mixture appears too watery after resting, sprinkle in an additional 1 tbsp Granulated Sugar to help balance the moisture.
Assemble the Pie Crust
Preheat your oven to 375°F. Remove the 1 package Betty Crocker Shortcut Pie Crust from its container and let it sit at room temperature for 15 minutes to soften slightly. Unroll one crust onto a lightly floured surface and press it gently into a 9-inch pie dish, allowing the edges to extend about 1 inch over the rim.
Trim any excess dough from the edges, leaving about ½ inch of overhang. Sprinkle the bottom crust with the 0.5 tsp Salt to enhance the flavor. Pour the prepared apple filling into the crust, mounding it slightly in the center. Dot the top of the apples with the 0.5 cup Unsalted Butter, cutting it into small cubes for even distribution. This butter will melt during baking and create a beautiful lattice pattern while adding richness.
Create the Lattice Topping
Roll out the second pie crust sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the crust into 12 strips, each about 2 inches wide. Arrange 6 strips vertically across the top of the pie, spacing them evenly about ½ inch apart. Fold back every other strip and lay a horizontal strip across the top, pressing gently to seal the edges.
Continue alternating strips until you've created a classic lattice pattern. Brush the lattice with the beaten 1 whole Large Egg (lightly beaten with 1 tbsp water) and sprinkle the top with the remaining 2 tbsp Granulated Sugar. This creates a golden, caramelized finish. The egg wash also helps the crust brown beautifully and adds a subtle sheen to the finished pie.
Bake to Golden Perfection
Place the assembled pie on the center rack of your preheated oven. Bake for 45 minutes, until the crust is deep golden brown and the filling is bubbling gently. After 30 minutes, place a baking sheet on the lower rack to catch any drips—this prevents a messy oven floor and helps create a crispier bottom crust.
When the pie is done, the filling should be tender but not mushy, and the crust should be golden brown with no raw spots. The apples should be soft enough to pierce easily with a fork but still hold their shape. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this resting time allows the filling to set and the juices to redistribute, ensuring each slice is moist and flavorful.
Pro Tips For Making Betty Crocker Pie Crust Apple Pie
- Preheat That Crust: DESCRIPTION: Roll out the Betty Crocker crust and blind-bake it for 8–10 minutes at 375°F before filling—this prevents a soggy bottom. I learned this the hard way after serving a pie where the crust looked like it had been dipped in syrup.
- Toss Apples Like a Pro: DESCRIPTION: Cut Granny Smiths into ¼-inch slices, then toss them with sugar and cinnamon before adding them to the crust. This ensures even coating and prevents clumping—no one wants a pie with dry pockets of fruit.
- Skip the Overmixing: DESCRIPTION: Stir the filling just until the sugar dissolves; lumps will sink to the bottom. After mixing too aggressively once, I ended up with a pie that tasted like it had a hidden layer of sugar rocks.
- Vent the Top Crust: DESCRIPTION: Cut a few slits in the top crust before baking to let steam escape—this keeps the apples tender and prevents a puffy, uneven top. Yes, it’s less dramatic, but it’s the thing that matters most for texture.
Best sauces and condiments for this recipe
Classic Vanilla Ice Cream
Nothing complements apple pie like a scoop of homemade vanilla ice cream. I reach for Blue Bell Homestyle Vanilla for its creamy texture and rich flavor—it’s the perfect balance to cut through the spiced filling.
For a lighter option, try Häagen-Dazs French Vanilla Bean with its subtle floral notes. Serve ice cream slightly softened for easier scooping, and let guests drizzle warm caramel sauce over their slices. 🍦
Whipped Cream & Caramel
A dollop of whipped cream adds a light, airy contrast to the dense pie. I use Cool Whip for convenience or homemade whipped cream with powdered sugar and vanilla extract for a lighter touch.
For extra decadence, top with homemade caramel sauce—simmer 1 cup granulated sugar and ½ cup heavy cream until golden, then drizzle over warm slices. A sprinkle of flaky sea salt enhances the sweetness. 🍯
Spiced Bourbon Sauce
For a sophisticated twist, warm 1 cup apple cider with 2 tbsp bourbon, 1 tbsp brown sugar, and ½ tsp cinnamon in a saucepan until slightly thickened.
Strain and drizzle over pie slices. The bourbon adds depth while the cinnamon ties back to the filling’s spices. I like Maker’s Mark for its smooth, caramel notes. 🥃
Cream Cheese Glaze
Mix 4 oz cream cheese, 2 tbsp powdered sugar, and 1 tsp vanilla extract until smooth, then drizzle over cooled pie slices. This tangy glaze cuts through the richness of the crust and filling.
For extra flair, top with toasted pecans or chopped walnuts for crunch. Store leftovers in an airtight container for up to 3 days. 🧀
Warm Cinnamon Whiskey
Pair your pie with a cinnamon whiskey cocktail—mix 1.5 oz whiskey, ½ oz cinnamon syrup (simmer ½ cup water, ½ cup sugar, and 1 cinnamon stick for 10 minutes), and 1 oz apple cider over ice.
Garnish with a cinnamon stick. The spiced warmth complements the pie’s flavors beautifully. 🍹
Nutrition facts
Frequently asked questions
Can I use a different type of apple for this recipe?
Granny Smith apples are ideal for their tartness, but you can substitute Honeycrisp, Braeburn, or McIntosh varieties. If using sweeter apples, reduce sugar by 1-2 tablespoons and add 1 extra tablespoon lemon juice to balance flavors. Avoid overly soft apples like Red Delicious as they won't hold up during baking.
How do I prevent a soggy bottom crust?
Prevent sogginess by pre-baking the bottom crust for 8-10 minutes at 375°F before adding filling. You can also sprinkle 1 tablespoon cornstarch or crushed graham crackers on the crust before pouring in the filling. Another trick is to dot the apples with ½ cup cold butter—this creates steam during baking that crisps the crust instead of softening it.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked pie for up to 2 months. Bake straight from frozen, adding 15-20 minutes to the baking time. The crust may need an extra 5 minutes under the broiler at the end to crisp up.
What's the secret to a perfect lattice crust?
Keep your butter cold when rolling the strips to prevent sticking. Use a sharp knife or pizza cutter for clean cuts, and space strips about ½ inch apart. Press seams gently but firmly to seal. For extra stability, brush strips with egg wash before assembling. If the lattice collapses during baking, it's likely because the butter melted too quickly—chill the pie for 15 minutes before baking.
How do I store leftovers?
Store slices in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices (without toppings) for up to 3 months. Reheat individual slices in a 350°F oven for 10-12 minutes or microwave for 20-30 seconds covered with a damp paper towel. Avoid reheating lattice crusts in the microwave as they can become rubbery.