Desserts
Betty Crocker's Scrumptious apple pie recipe delivers that perfect balance of flaky crust and spiced filling that tastes like grandma's kitchen. The secret lies in a lattice crust that creates a golden, caramelized top while keeping the filling tender.
I've tested countless variations to ensure this recipe captures the essence of classic apple pie with modern convenience.
What sets this recipe apart is the combination of a foolproof pie crust and a filling that's spiced to perfection—cinnamon, nutmeg, and allspice blend harmoniously with tart apples. The lattice design not only looks stunning but also allows for even baking, preventing soggy bottoms.
Ready in about 60 minutes, this pie is ideal for holiday gatherings or a comforting weekend treat.
By the time it emerges from the oven, you'll have a pie with a golden, crispy crust and a filling that's just tender enough, with apples that caramelize beautifully.
The aroma alone will have everyone gathering around the kitchen. This recipe maintains the tradition of homemade apple pie while offering shortcuts that make it achievable for any baker.
The best part? This pie tastes even better the next day, making it perfect for meal prep or gifting. Whether you're baking for a family dinner or a special occasion, this Scrumptious apple pie will be the star of the table. Let's get started on creating this timeless dessert!
Ingredients for betty crocker scrumptious apple pie
Eight ingredients for the crust, seven for the filling—simple staples that create golden, caramelized perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | For crust sweetness |
| Ice Water 💧 | ⅓ cup | Chilled for pie crust |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Ground Allspice 🌶️ | ½ tsp | For depth of flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Cornstarch 🌾 | 1 tbsp | For thickening filling |
| Egg 🥚 | 1 large | For egg wash |
The apples are non-negotiable—Granny Smiths give that perfect tartness, but Honeycrisp or Fuji work too if that's what's in season. Skip the pre-sliced bags (they bruise fast)—peel and slice your own. For the crust, Crisco or shortening can replace half the butter if you're in a rush, but butter gives that unmatched flakiness. I always grab organic apples from the store's produce section—they hold up better during baking. The key? Don't skip peeling—it keeps the filling from getting gummy.
No Granny Smiths? Mix Honeycrisp and Braeburn for similar tartness. Short on cinnamon? Cardamom or pumpkin pie spice adds depth. The cornstarch is essential—it prevents a runny filling, but if you're out, all-purpose flour works at double the amount. For the crust, pre-made pie crust (like Pillsbury) saves time, but homemade tastes 100x better. Pro tip: Chill your dough for 30 minutes before rolling—it makes all the difference in that flaky texture. And if you're feeling fancy, add a pinch of cinnamon to the crust dough.
This pie keeps 3-4 days at room temperature, wrapped tightly. For longer storage, freeze the whole pie (unbaked or baked) for up to 3 months. I like to make two pies at a time—one for now, one to freeze for lazy weeknights. The filling reheats beautifully in the oven at 350°F for 15 minutes—just cover with foil. And if anyone asks, leftover pie is always better the second day—the filling sets up perfectly.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by that cold butter cut into flour—no mixer, no fuss. The ice water keeps it from getting sticky, and the crust comes together faster than you can say "apple pie." Honestly, I’ve made this so many times, I could do it blindfolded.
- Tart-Sweet Perfection: Granny Smiths meet sugar like it’s destiny—bright, crisp, and just sweet enough. That buttery crust? It’s the kind of flavor that makes people pause mid-bite, then ask for seconds. (Yes, even your picky relatives.)
- Weeknight or Holiday: Same recipe works for a quick dinner with vanilla ice cream or a showstopper for Thanksgiving. Between us, I’ve served it at potlucks, book club meetings, and lazy Sundays—no one ever complains.
- Leftovers That Don’t Suck: Slice it up the next day, and it’s still golden and flaky. Toast the slices for a breakfast treat or pack them for lunch—no sad, soggy pie here. Budget-friendly too: one pie feeds a crowd for half the cost of bakery versions.
Step-by-step instructions for Betty Crocker Scrumptious apple pie
This classic apple pie delivers a perfect balance of flaky lattice crust and spiced apple filling that will have everyone asking for seconds.
Prepare the Pie Crust
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that signature flaky crust.
Gradually add the 0.33 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just until the dough holds when pressed. Divide the dough in half, shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour. Chilling relaxes the gluten and makes rolling easier.
Assemble the Apple Filling
Peel, core, and slice the 6 medium Granny Smith apples into ¼-inch thick slices. Toss them immediately with the 1 tbsp lemon juice to prevent browning. In a large bowl, combine the apple slices with the 0.75 cup brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground allspice, and 1 tbsp cornstarch. Toss gently to coat evenly—this ensures a perfectly balanced sweet-spiced flavor in every bite.
Let the filling sit for 10 minutes while you prepare the crust. This gives the spices time to infuse into the apples, creating that irresistible aroma that fills your kitchen. The cornstarch will help thicken the juices as the pie bakes, preventing a soggy bottom.
Roll Out and Layer the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle, about ¼-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
Fill the crust with the prepared apple mixture, mounding it slightly in the center. This creates room for the apples to expand as they cook. Roll out the second dough disk and cut it into 1-inch wide strips for the lattice pattern. Arrange the strips in a crisscross pattern over the filling, leaving a small border around the edge for a beautiful finish.
Finish and Bake to Perfection
Whisk the 1 large egg with a splash of water in a small bowl, then brush this mixture over the lattice crust. This egg wash gives the pie its signature golden color and adds a subtle sheen. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently.
During the last 15 minutes of baking, you'll notice the filling thicken and the crust turn a beautiful golden hue. If the edges start to brown too quickly, cover them with a pie shield or aluminum foil. Let the pie cool for at least 2 hours before slicing—this allows the filling to set properly and makes for cleaner, more manageable slices. The wait is worth it for that perfect first bite!
Pro Tips For Making Betty Crocker Scrumptious Apple Pie
- CHILL THE BUTTER FIRST: The Betty Crocker recipe calls for cold butter in the crust, but I learned this the hard way—using it straight from the fridge makes the dough tough. Cut the butter into ½-inch cubes and let them sit on the counter for 10-15 minutes before mixing. You want it soft enough to press into the flour but not greasy. (Yes, even if you're impatient like me.)
- PEEL THE APPLES: Granny Smiths are tart and firm, but their skins can turn bitter when baked. Take the extra 5 minutes to peel them—just use a vegetable peeler for speed. The texture stays perfect, and the filling won’t taste like apple leather. (Your future self will thank you.)
- DON’T SKIP THE ICE WATER: The recipe insists on ice water for the dough, and it’s not just for show. Cold water keeps the butter from melting into a greasy mess, which guarantees a flaky crust. Measure it out in a glass jar and let it sit in the freezer for 10 minutes before adding. (I used to use tap water—big mistake.)
- VENT THE CRUST: The Betty Crocker crust is thick, and if you don’t vent it, you’ll end up with a puffed-up, soggy bottom. Cut a few ½-inch slits in the top crust before baking, or just crimp the edges and poke a few holes with a fork. It’s the thing that matters most for that golden, crisp finish.
Regional styles of this betty crocker scrumptious apple pie
Classic New England
In New England, apple pies often feature a double-crust design with a golden brown sugar crumb topping instead of lattice. Use McIntosh apples for their mild sweetness and tender texture. The filling includes extra cinnamon and a pinch of cloves for warmth.
Bake at 350°F for 50-60 minutes until the crust is deep golden. Serve with vanilla ice cream for a true Yankee dessert. 🍁
Southern Style
Southern apple pies often incorporate pecans or walnuts into the filling for crunch, and the crust gets a buttery streusel topping. Use Honeycrisp apples and add bourbon or apple brandy (about 1 tablespoon) to the filling for depth.
Bake at 375°F for 45 minutes, then broil for 2-3 minutes to caramelize the streusel. This style pairs beautifully with whipped cream or sour cream. 🍯
Pacific Northwest Twist
The Pacific Northwest loves local apples like Pink Lady or Gala in their pies. For a modern take, swap the lattice for a crustless top or a free-form rustic crust with overlapping edges.
Add dried cranberries and orange zest to the filling for a tart-sweet balance. Bake at 375°F for 40 minutes until bubbly. Serve with coconut whipped cream for a coastal flair. 🌿
Midwest Homestyle
Midwest pies often feature a thick, flaky crust with a brown sugar glaze drizzled on top after baking. Use Granny Smith and Jonathan apples for a mix of tart and sweet. The filling includes extra cornstarch to prevent a runny center.
Bake at 350°F for 55 minutes, then glaze with ½ cup brown sugar mixed with 2 tablespoons water. This style is hearty and perfect for family gatherings. 🏡
Modern Fusion
For a fusion twist, try a savory-sweet apple pie with sharp cheddar cheese and bacon crumbles in the filling. Use Fuji apples and add maple syrup instead of sugar. Top with a honey butter glaze after baking. Bake at 375°F for 40 minutes for a unique, crowd-pleasing dessert. 🌟
Texas-Style
In Texas, apple pies often include pecans and bourbon in the filling, with a buttery, flaky crust. Use Braeburn apples and add 1 tablespoon bourbon to the filling. Top with chopped pecans before baking.
Bake at 375°F for 50 minutes until the crust is golden and the filling is bubbly. Serve with sweet tea for a true Texas treat. 🤠
Nutrition facts
Frequently asked questions
Can I use pre-made pie crust for this recipe?
For convenience, you can absolutely use pre-made pie crust (like Pillsbury) for both the bottom and lattice top. Just make sure to roll it out to the correct thickness and chill it for 15-20 minutes before assembling. The homemade crust gives the best flavor, but pre-made works in a pinch—especially when you're short on time.
What if my apples turn brown before baking?
Toss your sliced apples with 1 tablespoon lemon juice immediately after cutting to prevent browning. For extra insurance, sprinkle with 1 teaspoon sugar and let them sit for 10 minutes before assembling. The sugar helps draw out moisture, which also prevents browning. If you're prepping ahead, store the apples in cold water in the fridge until ready to use.
How do I fix a soggy bottom in my pie?
A soggy bottom happens when the crust absorbs too much moisture from the filling. To prevent this, pre-bake the bottom crust for 10 minutes at 375°F before adding the filling. You can also sprinkle 1 tablespoon cornstarch or ½ cup crushed graham crackers on the bottom crust before adding the apples. This creates a barrier that keeps the crust crisp.
Can I make this pie ahead of time?
Yes! This pie actually tastes better the next day. Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked pie for up to 3 months. To reheat a baked pie, warm it in the oven at 350°F for 15 minutes covered with foil. The filling will be perfectly set and delicious.
What's the best way to store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for 2 months. To reheat slices, warm in the microwave for 20-30 seconds or bake at 350°F for 10 minutes until heated through. The filling reheats beautifully!