That Costco apple pie is the one people show up at the bakery counter for specifically. This copycat gets you the same deep-dish, heavily spiced filling and the same thick, buttery crust at home, without a membership card.

It’s a big pie and it feeds a crowd. If you’ve been trying to figure out how to get that filling-to-crust ratio right, this is the recipe to try.

Why I Love This Recipe

The filling here is generous. There’s no half-inch of apples beneath a lot of pastry; you get a full, heaping mound of fruit that actually holds its shape when you slice it.

The crust uses both butter and a little shortening, which is the combination that gives you flavor AND flake. One without the other doesn’t quite do it.

This is the version I keep coming back to when I need a pie that impresses without fuss.

Recipe Ingredients

900g (2 lbs) Granny Smith apples – About 6 medium apples; the tartness balances the sugar and they hold their texture through a long bake
450g (1 lb) Honeycrisp apples – Adds sweetness and a softer texture alongside the Granny Smiths; Braeburn works too
150g (¾ cup) granulated sugar – Standard sweetness; reduce by 2 tbsp if your apples are very sweet
50g (¼ cup) light brown sugar – Adds a hint of caramel depth to the filling
3 tbsp cornstarch – Thickens the juices so the filling isn’t watery when sliced
1½ tsp ground cinnamon – The dominant spice; use fresh-ground if you have it
¼ tsp ground nutmeg – Warm and a little sharp; a little goes a long way
¼ tsp ground allspice – Rounds out the spice blend without overpowering
¼ tsp fine salt – Brings the sweetness into focus
1 tbsp lemon juice – Keeps the apples from browning and adds brightness
2 tbsp unsalted butter, cubed – Dotted over the filling before the top crust goes on; adds richness
320g (2½ cups) all-purpose flour, plus extra for dusting – The base of the crust; measure by spooning into the cup, not scooping
1 tbsp granulated sugar – Just for the crust dough; adds a slight sweetness
½ tsp fine salt – For the crust
170g (¾ cup) cold unsalted butter, cubed – Keep it very cold; cold fat = flaky layers
60g (¼ cup) cold vegetable shortening, cubed – Adds tenderness alongside the butter
6 to 8 tbsp ice water – Add gradually; the exact amount depends on your flour and humidity
1 egg – Beaten with 1 tbsp water for the egg wash
1 tbsp coarse or turbinado sugar – For the top crust; gives that crackly, bakery-style finish

Variations / Substitutions

All butter crust – Skip the shortening and use 230g (1 cup) cold butter total; the crust will be slightly less tender but very flavorful.
Different apple mix – Golden Delicious or Fuji can replace the Honeycrisps; avoid Red Delicious, which turns mushy and bland when baked.
Tapioca starch instead of cornstarch – Use the same quantity; it gives a slightly clearer, glossier filling with a similar thickness.
Brown sugar only – Swap all the granulated sugar for light brown sugar for a deeper, more molasses-forward filling.
Reduced sugar – Cut the total sugar by 25g (2 tbsp) and add an extra 1 tsp lemon juice to keep the flavor sharp.
Dairy-free – Use a good-quality vegan butter stick (like Miyoko’s) in place of the butter in both the crust and the filling dot; it works well here.

If you enjoy apple desserts, you might also like a Cracker Barrel Apple Cinnamon Biscuits Copycat Recipe.

How To Make Apple Pie

Step 1: Mix the Crust Dough

Whisk together the 320g all-purpose flour, 1 tbsp granulated sugar, and ½ tsp salt in a large bowl. Add the 170g cold cubed butter and 60g cold shortening, then work them into the flour with your fingertips or a pastry cutter until the mixture looks like rough, uneven breadcrumbs, with some pieces the size of a small pea and some finer. That unevenness is intentional.

Drizzle in 6 tbsp of ice water, one tablespoon at a time, tossing with a fork after each addition. Stop adding water when the dough just holds together when you squeeze a handful. It should look shaggy, not smooth. Turn it onto a lightly floured surface, press it into 2 flat disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Cold dough is easier to roll and produces a flakier result because the fat stays solid until it hits the oven heat. If your kitchen is warm, 90 minutes in the fridge won’t hurt.

Step 2: Toss the Apple Filling

Peel, core, and slice all the apples into pieces about 5mm (¼ inch) thick. Add them to a large bowl with the 150g granulated sugar, 50g brown sugar, 3 tbsp cornstarch, 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, ¼ tsp salt, and 1 tbsp lemon juice. Toss everything together until each slice is evenly coated, then let the mixture sit for 15 minutes.

You’ll notice the apples begin releasing liquid. That’s fine. The cornstarch will absorb most of it during the bake. What you want to avoid is adding ALL that liquid to the pie, so use a slotted spoon when transferring the filling.

Step 3: Roll and Line the Pie Dish

Preheat your oven to 220°C (425°F). On a lightly floured surface, roll 1 dough disk into a circle roughly 33cm (13 inches) across and about 3mm (⅛ inch) thick. Drape it into a 23cm (9-inch) deep-dish pie dish, pressing it gently into the base and sides, and let the edges hang over by about 2cm (¾ inch). Don’t stretch the dough; lift and ease it in.

The base crust should sit flush against the dish with no air gaps underneath. Run your finger around the edge to check. Any tears can be pinched back together without issue.

Step 4: Fill and Top the Pie

Use a slotted spoon to transfer the apple filling into the lined dish, mounding it high in the center, about 4 to 5cm (1½ to 2 inches) above the rim of the dish. Scatter the 2 tbsp cubed unsalted butter over the top of the filling. Roll out the second dough disk the same way and lay it over the mounded apples. Press the top and bottom edges together, fold the overhang under itself, and crimp firmly all the way around.

Cut 5 or 6 short vents in the top crust with a sharp knife, each about 2cm (1 inch) long. Brush the entire surface with the beaten egg wash and sprinkle the 1 tbsp coarse sugar evenly over the top.

Step 5: Bake and Glaze the Finished Pie

Place the pie on a baking sheet (this catches any drips) and bake at 220°C (425°F) for 20 minutes, until the edges start to turn light gold. Reduce the oven temperature to 175°C (350°F) and continue baking for another 45 to 50 minutes, until the crust is a deep amber and you can see the filling bubbling through the vents.

Transfer the pie to a wire rack. Serve it warm, with a clean slice showing the full stack of glossy, spiced apples and that thick, golden crust.

Recipe Tips

Slice the apples evenly. Uneven slices mean some pieces turn to mush while others stay crunchy. A mandoline on the 5mm setting is faster than a knife if you have one.
Don’t skip the rest after tossing the apples. Those 15 minutes let the sugar draw out moisture so you can leave the excess liquid behind. A wet filling is the most common reason a slice won’t hold together.
Shield the crust edges if they brown too fast. After the first 20 minutes, lay a strip of foil loosely over the rim if it’s darkening faster than the center. Remove it for the last 10 minutes.
The pie needs a full 2 hours to set after baking. The filling is molten when it comes out of the oven. Slice it too soon and it runs. Slice it after it’s cooled properly and you get clean, firm wedges.

Bake times can vary depending on your oven and pie dish material. Use this as a guide:

Dish type	First bake (225°C / 425°F)	Second bake (175°C / 350°F)
Glass pie dish	20 mins	50 mins
Ceramic pie dish	20 mins	48 mins
Metal pie dish	20 mins	42 to 45 mins

How To Store

Refrigerate – Cover loosely with foil or plastic wrap and refrigerate for up to 4 days. The crust softens slightly by day 2, but the flavor is still good.
Reheating – Warm individual slices in a 160°C (325°F) oven for about 10 minutes to revive some crispness. The microwave works in a hurry but the crust will be soft.
Serve cold – Cold pie straight from the fridge actually slices cleanest and holds its shape best, if you don’t mind a firmer texture.

What To Serve With Apple Pie

A scoop of vanilla ice cream is obvious, but the reason it works is that the cold, creamy fat cuts through the sweet, spiced filling without competing with it. A sharp cheddar cheese slice on the side is a classic pairing in the American Midwest: the saltiness and slight funk of the cheese make the apple flavor taste more distinct. Lightly whipped cream with no added sugar is a better choice than canned whipped cream if you want something that doesn’t immediately melt into the warm slice.

Frequently Asked Questions

Can I make the pie crust ahead of time?

Yes. The dough disks can be wrapped and refrigerated for up to 3 days, or frozen for up to 3 months. Thaw overnight in the fridge before rolling.

My filling looks very soupy before it goes in the oven. Is that okay?

Use a slotted spoon and leave the excess liquid behind in the bowl. Some liquid is fine; a flood is not. The cornstarch thickens what’s left during baking.

Can I use pre-made store-bought crust?

Yes, it works. The texture won’t be quite as flaky, but a deep-dish refrigerated crust is a solid shortcut that still produces a good pie.

How do I know the filling is cooked through?

Insert a thin knife through one of the vents. If it slides into the apples with no resistance after about 45 minutes at 175°C (350°F), the filling is done.

Can I freeze the baked pie?

Yes. Cool it completely, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat from frozen at 175°C (350°F) for 45 to 55 minutes, loosely tented with foil.

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