Desserts
Stella Parks' apple pie recipe delivers the perfect balance of flaky golden lattice crust and spiced apple filling that tastes like autumn in every bite. This classic dessert captures the essence of homemade baking with its tender, caramelized apples and buttery crust that's crisp yet tender.
The lattice design not only looks stunning but also creates pockets for warm apple flavors to shine through.
What sets this recipe apart is the attention to detail in both the crust and filling. Using a combination of butter and shortening in the crust creates that signature flakiness, while the apples are spiced just right with cinnamon, nutmeg, and a touch of cardamom for depth.
The secret lies in pre-cooking the apples to remove excess moisture, ensuring a filling that's thick and jammy rather than watery.
Baking time is crucial—this pie achieves a beautiful golden brown with a caramelized top that's almost too pretty to cut into. The lattice pattern not only adds visual appeal but also allows for even baking while keeping the filling tender.
Serve warm with a scoop of vanilla ice cream or a drizzle of spiced rum glaze for that extra touch of sophistication.
Perfect for holiday gatherings, family dinners, or simply treating yourself, this apple pie freezes beautifully and tastes even better the next day. The recipe includes instructions for both homemade and store-bought crust options, making it accessible for all skill levels while still delivering restaurant-quality results.
Ingredients for stella parks apple pie
Eight medium apples and a mix of butter and shortening for that signature flaky lattice crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced |
| Honeycrisp Apples 🍎 | 4 medium | Peeled, cored, sliced |
| All-Purpose Flour 🌾 | 3 cups | Unbleached preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Shortening 🧈 | ½ cup | All-purpose for flakiness |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling and crust |
| Light Brown Sugar 🍚 | ½ cup | Packed for depth |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated better |
| Cardamom Pods 🌿 | 4 whole | Lightly crushed for aroma |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ice Water 💧 | ½ cup | For dough handling |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
The apples are non-negotiable—Granny Smith and Honeycrisp give you the perfect tart-sweet balance. Local farmers markets often have the best selection, but any crisp apple works. Avoid mealy varieties like Red Delicious. For the crust, butter and shortening together create that iconic flakiness—don't skip the shortening. I always buy European-style butter from Whole Foods for the higher fat content, but any good-quality unsalted butter works. The cardamom might be tricky to find, but Penzeys or the spice aisle at Trader Joe's carry it.
No cardamom? Skip it or use extra cinnamon—it's not dealbreaker. Running low on brown sugar? White sugar plus 1 tsp molasses gets you close. The crust can be made ahead and chilled for up to 48 hours, which is a game-changer for busy days. For the filling, pre-slicing and cooking the apples removes excess moisture, making all the difference. If you're short on time, store-bought pie dough works—just add the extra butter for richness. The ice water is crucial for handling the dough without sticking.
Store the crust dough wrapped in plastic for 2 days or freeze for 3 months. The filling can be prepped ahead and kept in the fridge for 1 day before baking. This pie freezes beautifully—bake, cool completely, wrap tightly, and freeze for up to 2 months. I always make an extra crust for leftovers—warm slices with ice cream are the best way to enjoy it. The lattice pattern might look intimidating, but it's just alternating strips of dough—no fancy pastry skills needed.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the Granny Smith-Honeycrisp combo—tart meets sweet without any fancy peeling or coring tricks. Just slice, toss with a pinch of cinnamon, and let the butter and shortening work their magic while you roll out the crust.
- Butter-Shortening Crust Magic: That flaky, golden crust? It’s all in the butter and shortening mix—no cold fridge required. The dough handles like a dream, and the edges turn crispy without burning. (Yes, even if you’re not a pie pro.)
- Weekday Dinner Hack: Slice it into wedges and serve with vanilla ice cream for a dessert that feels special but takes less time than ordering takeout. My kids beg for it after school—no fancy plates needed.
- Budget-Friendly Crowd-Pleaser: Uses pantry staples (flour, butter) and apples that last forever. One pie feeds six, and leftovers reheat beautifully in the oven. Honestly, it’s my go-to for potlucks or lazy Sundays.
Step-by-step instructions for stella Parks' apple pie
Master this classic lattice crust and spiced filling technique for a pie worthy of any bakery.
Prepare the Apple Filling
Peel, core, and slice all 8 medium apples into ¼-inch thick pieces. I use a mandoline for even slices, but a sharp chef's knife works too. Toss the sliced apples immediately with 1 tbsp lemon juice to prevent browning—this keeps the filling vibrant and bright.
In a large mixing bowl, combine the apple slices with 1.25 cups granulated sugar, 0.5 cup light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and the 4 lightly crushed cardamom pods. Gently toss until every apple piece is evenly coated. The spices should cling to the fruit, not pool at the bottom. Let the mixture sit for 10 minutes—this allows the sugars to begin drawing out moisture, ensuring a juicy filling.
Make the Pie Crust Dough
In a food processor, pulse 3 cups all-purpose flour and 1 tsp salt until combined. Add the 1 cup cold cubed unsalted butter and 0.5 cup shortening, then pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add 0.5 cup ice water, 1 tablespoon at a time, pulsing after each addition until the dough just comes together when pressed.
Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling step is critical—it prevents the dough from shrinking when it hits the hot oven, ensuring a sturdy crust. If you're short on time, freeze the disks for 20 minutes before rolling.
Roll and Assemble the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll one dough disk into a 12-inch circle, about ⅛-inch thick. Transfer the rolled crust to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough, leaving about ½-inch overhang. Save the trimmings for the lattice.
Roll the second dough disk into a 12x10-inch rectangle, about ⅛-inch thick. Cut the rectangle into 12 strips, each 1-inch wide. Arrange 6 strips horizontally across the pie, spacing them ½-inch apart. Fold back every other strip, creating a basketweave pattern. Add the remaining 6 strips vertically, alternating with the horizontal strips to complete the lattice. This design allows steam to escape while keeping the filling enclosed.
Fill and Bake the Pie
Transfer the apple filling to the prepared pie crust, mounding it slightly in the center. Drape the lattice crust over the filling, pressing gently to ensure it makes contact with the edges of the pie dish. Brush the lattice and crust edges with a beaten egg wash (1 egg beaten with 1 tbsp water) for a golden finish. Cut 4 small slits in the top lattice to allow steam to escape.
Place the pie on a parchment-lined baking sheet to catch any drips. Bake for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling vigorously. The edges should be set, but the center lattice should still have some flexibility. If the crust browns too quickly, tent it loosely with aluminum foil. Remove from the oven and let cool for 2 hours before slicing—this resting period allows the filling to set and the juices to redistribute.
Serve with Vanilla Ice Cream
Slice the pie into 8 equal wedges using a sharp serrated knife. Serve each slice warm with 1.5 cups vanilla ice cream on the side. The contrast of the creamy ice cream with the warm, spiced apples creates the perfect balance of textures and temperatures. For an extra touch, sprinkle each serving with a pinch of ground cinnamon to enhance the aromatic experience.
Pro Tips For Making Stella Parks Apple Pie
- CHILL THE APPLE FILLING: Stella Parks’ recipe relies on that perfect balance of tender apples and a flaky crust—overcooked filling turns mushy. After tossing your Granny Smiths and Honeycrisp with sugar and spices, let the mixture sit in the fridge for 30 minutes before baking. The cold slows down the release of juices, so your crust doesn’t get soggy mid-bake. (Yes, even if you’re impatient like me.)
- CUT BUTTER AND SHORTENING COLD: The crust in this recipe is all about that crisp, layered texture, and warm butter is the enemy. Grate the butter and shortening together—no chunks bigger than a pea—and keep the dough in the fridge until you’re ready to roll. I learned this the hard way after a crust that looked golden but tasted greasy. Cold fat = flaky layers.
- VENT THE CRUST WELL: Skip the decorative cutouts if you’re in a rush, but don’t skip the vents. Use a fork or a sharp knife to make 4-5 small slits in the top crust before baking—this lets steam escape and prevents a puffed-up, uneven pie. I was skeptical until I tried it; now I double-check every time.
- PEEL THE GRANNY SMITHS: Granny Smiths are tart and hold up well, but peeling them first makes a real difference in texture. The skins stay tough even when baked, and you’ll get a smoother, more uniform filling. Save time by peeling them over a bowl—you’ll catch the scraps for applesauce later. (Your future self will thank you.)
Best sauces and condiments for these flavors
Classic Vanilla Ice Cream
There's no better pairing for this apple pie than homemade vanilla ice cream—its creamy texture contrasts beautifully with the warm, spiced filling. I recommend using Breyer's Natural Vanilla or Ben & Jerry's Classic Vanilla for that rich, smooth base.
For a gourmet touch, try Häagen-Dazs Vanilla Bean—the swirls of real vanilla bean add depth that complements the pie's spices. Serve it slightly softened so it melts slightly when paired with the warm pie. 🍦
Spiced Rum Glaze
Elevate your pie with a spiced rum glaze that adds a boozy, aromatic finish. Simmer ½ cup heavy cream, ¼ cup brown sugar, 1 tbsp spiced rum (like Bacardi Oakheart), and ½ tsp cinnamon until slightly thickened.
Drizzle over warm slices just before serving. This glaze enhances the apple's natural sweetness while adding a sophisticated touch. Store-bought Kahlúa coffee liqueur can substitute for rum if preferred. 🍷
Caramel Sauce
A drizzle of salted caramel sauce transforms this pie into a decadent dessert.
Use a high-quality store-bought option like Trader Joe's Salted Caramel Sauce or make your own by simmering 1 cup sugar and ½ cup heavy cream until golden, then whisking in 2 tbsp butter and a pinch of flaky sea salt. The caramel's richness balances the pie's spiced apples beautifully.
Warm the sauce slightly before drizzling for the best texture. 🥄
Whipped Cream
For a lighter option, homemade whipped cream is a classic choice. Whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form.
Fold in a pinch of ground cinnamon for extra warmth. Store-bought Reddi-wip works in a pinch, but homemade tastes fresher and lighter. Add a sprinkle of toasted pecans for crunch. ✨
Cheese Pairings
Add a tangy contrast with sharp cheddar or aged gouda on the side. A small wedge of Cabot Clothbound Cheddar melts slightly when paired with warm pie, while Vieux Boulogne adds a luxurious, creamy element.
For a modern twist, try blue cheese crumbles like Gorgonzola Dolce—the salty, funky notes cut through the sweetness. Serve with a spoonful of honey for dipping. 🧀
Nutrition facts
Frequently asked questions
Can I substitute Stella Parks apples with regular grocery store apples?
You can absolutely use regular apples! The recipe calls for Granny Smith and Honeycrisp because they balance tart and sweet flavors perfectly. For substitutes, try Braeburn, Fuji, or Pink Lady apples. Avoid mealy varieties like Red Delicious—they won't hold up well during baking. If using only one type, choose a tart apple like Granny Smith and add 1 extra tbsp of brown sugar to the filling.
How do I make the lattice crust look perfect without it shrinking?
The secret is in the chilling and assembly! First, make sure your dough disks are fully chilled for at least 1 hour before rolling. When creating the lattice, leave ½-inch gaps between strips and use a bench scraper to gently press the strips together. Brush the lattice with egg wash right before baking to help set the shape. If it still shrinks, bake at 350°F instead of 375°F for the first 20 minutes to prevent rapid expansion.
Why does my pie filling turn watery after baking?
Watery filling usually means excess moisture wasn't removed before baking. The recipe includes a 10-minute rest for the filling to draw out juices—don't skip this! If your filling still seems too wet, try pre-cooking the apples for 5-7 minutes before adding them to the pie. Another trick is to sprinkle 1 tbsp cornstarch over the filling before baking to help thicken it. For future pies, use slightly firmer apples like Granny Smith instead of overly juicy varieties.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Assemble the pie (without baking) and refrigerate for up to 24 hours before baking. For make-ahead baking, prepare the crust and filling separately, then refrigerate each component for 1 day or freeze for 3 months. When ready to bake, assemble and bake as directed. For serving later, cool completely, wrap tightly in plastic, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What's the best way to reheat apple pie slices?
Warm slices in the oven for the best texture. Preheat to 350°F, place slices on a baking sheet, and heat for 8-10 minutes until warmed through. For microwave reheating, cover with a damp paper towel and heat for 20-30 seconds. To revive a stale pie, brush warm slices with a little heavy cream and sprinkle with cinnamon, then warm in the oven for 5 minutes. Never microwave without covering—it makes the crust soggy!