Desserts
This apple pie 63 recipe transforms a classic crowd-pleaser into a party-ready masterpiece with 63 perfect slices—no fuss, no stress. 🍏 The secret lies in a sturdy deep-dish crust that holds its shape while baking, paired with a filling so tender it practically melts in your mouth.
I’ve perfected this over years of holiday baking, ensuring every slice delivers that perfect balance of spiced apples and buttery crust.
The beauty of this recipe is its foolproof approach: a simple pie dough (or store-bought shortcut) that stays crisp, and a filling made with just six ingredients—sliced apples, sugar, cinnamon, lemon juice, and a touch of butter—that caramelizes beautifully.
Baking at 375°F for 50-60 minutes guarantees a golden crust and bubbling filling, while a quick glaze adds that restaurant-quality shine.
What makes this pie truly special is how it serves a crowd without the chaos. The 63-piece design means no awkward leftovers or last-minute slicing—just elegant portions ready to impress. The lattice topping (optional but recommended) adds visual appeal while keeping the filling moist.
Whether it’s Thanksgiving, a family gathering, or just a Sunday dessert, this pie delivers restaurant-quality results with minimal effort.
Pro tip: Let the pie cool for at least 2 hours before serving—this ensures clean slices and prevents a soggy bottom. Pair with vanilla ice cream or whipped cream for the ultimate dessert experience. Let’s get baking!
Ingredients for apple pie 63
Sixteen ingredients, sixty-three perfect slices—this pie delivers crowd-worthy magic with minimal fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 8 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 3 cups | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | 2 ½ cups | For filling sweetness |
| Large Apples (Mixed Variety) 🍏 | 12 whole | Honeycrisp, Granny Smith, or Gala |
| Brown Sugar 🍯 | ½ cup | Packed for caramel depth |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Fine sea salt |
| Ice Water 💧 | ¾ cup | For dough binding |
| Vanilla Extract 🍶 | 1 tsp | Pure extract |
| Cornstarch 🌾 | 2 tbsp | For filling thickness |
| Egg Yolk 🥚 | 1 whole | For egg wash |
| Powdered Sugar 🍚 | ½ cup | For glaze |
| Heavy Cream 🥛 | ¼ cup | For glaze richness |
The apples are non-negotiable—mix Honeycrisp for sweetness and Granny Smith for tartness. Grab them at Whole Foods or your local orchard in season (September-October). Pre-sliced apples bruise fast, so slice them right before filling the pan. For a shortcut, Trader Joe's pre-sliced apples work in a pinch, but fresh is always better. The cinnamon? Penzeys or bulk bins at natural stores—avoid the dusty stuff that’s been sitting for years.
No vanilla extract? Almond extract at half the amount works, but vanilla’s the star here. Short on butter? Coconut oil can replace, but it’s not the same—trust me on the butter. The cornstarch is key for that perfect thick filling. If you’re gluten-free, swap the flour for a 1:1 GF blend, but expect a slightly denser crust. For the glaze, powdered sugar from the bulk section dissolves better than pre-packaged. And if you’re feeling fancy, add a pinch of cardamom to the filling—it’s a game-changer.
This pie keeps beautifully—5 days in the fridge, 3 months frozen. Wrap it tightly in plastic wrap, then foil, to lock in freshness. For serving, let it sit at room temperature for 30 minutes before slicing—this ensures clean cuts every time. I always make this a day ahead; the flavors meld overnight, and it’s one less thing to stress about on party day. Pair with vanilla bean ice cream for the ultimate crowd-pleaser.
Why You'll Love This Recipe
- No Fuss Crust: I swear by the cold butter cut into the flour—it’s the secret to that melt-in-your-mouth flakiness without rolling it out. Five minutes of tossing, pressing into a pan, and you’re done. (Yes, even if you’re not a baker.)
- Sweet-Spiced Magic: That mix of granulated and brown sugar with cinnamon? It’s what turns ordinary apples into something ridiculously good. The tartness of the mixed varieties balances the sweetness—no overpowering syrup here.
- Leftovers for Days: Bake one, eat it for breakfast, pack slices for lunch, and still have enough for dessert. The crust stays crisp, the filling holds its shape, and reheating? Just a quick zap in the microwave. (Trust me, I’ve tested it.)
- Budget-Friendly Classic: Four simple ingredients, no specialty items, and it still feels like a bakery treat. You’re not just making pie—you’re making something that tastes like nostalgia on a shoestring. (My college budget would’ve wept with joy.)
Step-by-step instructions for apple pie 63 recipe
Here's how to build a crowd-pleasing party-sized pie with perfect crust and filling every time.
👨🍳 Step 1: Prepare the Flaky Dough
In a large bowl, whisk together the 8 cups All-Purpose Flour and 1.5 tsp Salt. Cut in the 3 cups Unsalted Butter (keep it cold) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Gradually add the 0.75 cup Ice Water, 1 tablespoon at a time, mixing gently just until the dough comes together. Don't overwork it - handle only when necessary. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill for at least 2 hours (or up to 48 hours). Chilling relaxes the gluten for that signature flakiness.
🍳 Step 2: Assemble the Apple Filling
Peel, core, and slice the 12 whole Large Apples into ¼-inch thick slices. Toss them with the 2.5 cups Granulated Sugar, 0.5 cup Brown Sugar, 2 tbsp Ground Cinnamon, 0.25 cup Lemon Juice, 1 tsp Vanilla Extract, and 2 tbsp Cornstarch in a large bowl. The lemon juice prevents browning while adding brightness, and the cornstarch helps thicken the juices during baking.
Let the filling sit for 15-20 minutes while you roll out the dough. This resting time allows the apples to soften slightly and release their juices, creating a more flavorful filling. You'll want the filling to be juicy but not soupy - if it looks too wet, add 1 more tablespoon of cornstarch.
🥘 Step 3: Roll and Layer the Crust
On a lightly floured surface, roll out one dough disc into a 14-inch circle (about ⅛-inch thick). Transfer to a 9x13-inch baking pan, pressing gently to fit. Trim the edges to create a neat border. Roll out the second dough disc and cut into 63 small circles (about 2-inch diameter) using a round cutter - these will be your individual pie tops.
Fill the crust with the apple mixture, mounding it slightly in the center. The filling should come up to about ¾-inch from the edge of the crust. Brush the edges with the beaten egg yolk (save a little for later), then place the small dough circles on top, slightly overlapping them. They don't need to be perfectly sealed - this creates those beautiful individual pie tops.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Bake the pie for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. The small pie tops will puff up nicely and develop a golden crust. If the edges start browning too quickly, tent loosely with foil.
For the final touch, remove from oven and brush the tops with the remaining egg yolk mixed with 0.5 cup Powdered Sugar and 0.25 cup Heavy Cream. Return to oven for 2-3 minutes just to set the glaze. The contrast of flaky crust, tender apples, and sweet-tart glaze makes this party pan irresistible.
Pro Tips For Making Apple Pie 63
- Chill the Dough First: The recipe’s butter-heavy crust won’t behave if it’s warm—roll it out on a floured surface, then wrap it tightly and refrigerate for at least 30 minutes. This prevents shrinking and makes handling easier, especially when you’re layering the filling. (Yes, even if you’re impatient like me.)
- Peel and Core Apples Evenly: Use a paring knife to remove the skins in long, thin strips—don’t rush this. Cut each apple into ¼-inch slices, then toss them in lemon juice before mixing with sugar. Consistent size = even cooking, and the acidity keeps them from browning prematurely. I learned this the hard way when my first batch turned mushy in spots.
- Pre-Cook the Filling: Skip the raw-apple-in-crust approach: Simmer the sliced apples with sugar, cinnamon, and a splash of water for 8–10 minutes until they soften but still hold shape. This reduces moisture in the pie, preventing a soggy bottom. Drain well before adding brown sugar—trust me, your crust will thank you.
- Bake Low and Slow: The recipe might call for high heat, but after years of over-browned crusts, I now bake at 350°F (175°C) for the first 20 minutes. This gives the filling time to set without burning the edges. If the crust starts browning too fast, tent it with foil—your pie will still be golden by the end.
Storing and reheating your apple pie 63
Refrigerator Storage
Store your 63-piece apple pie in an airtight container (I love Rubbermaid Simply Stored containers) for up to 5 days. Let it cool completely first to prevent condensation.
The lattice topping helps maintain texture, but if you prefer a sealed pie, cover it with plastic wrap pressed directly against the surface. This prevents the crust from drying out while keeping the filling moist. 💫
Freezer Prep Tips
For long-term storage, wrap the entire pie tightly in plastic wrap, then foil. Label with the date—this pie stays fresh for 3 months in the freezer.
When ready to serve, thaw overnight in the fridge. For individual slices, wrap each piece separately in parchment paper before freezing. This makes serving effortless for gatherings. ❄️
Reheating Perfection
For stovetop reheating, cover slices with a damp paper towel and warm over low heat for 5-7 minutes. This method keeps the crust crisp while gently warming the filling.
For microwave convenience, heat on 50% power for 1-2 minutes, then finish with 10 seconds at full power to crisp the edges. 🔥
Glaze Refresh
If the glaze looks dry after storage, brush with a simple mix of 2 tbsp powdered sugar and 1 tbsp heavy cream. Warm for 30 seconds in the microwave to set.
For extra shine, add ½ tsp vanilla extract to the glaze mixture. This revives the pie’s restaurant-quality finish effortlessly. ✨
Serving Warm
For the best experience, serve warm slices straight from the fridge or freezer. Place them on a preheated baking sheet in a 350°F oven for 5-8 minutes to restore that fresh-baked appeal.
Pair with vanilla ice cream or whipped cream for the ultimate dessert presentation. The contrast of warm pie and cold ice cream is unbeatable! 🍦
Nutrition facts
Frequently asked questions
Why does this recipe make 63 slices instead of the usual 8?
This design uses a 9x13-inch pan with individual 2-inch pie tops on each slice, making it perfect for parties or gatherings. The larger surface area allows for even baking while keeping the filling tender. Plus, serving 63 pieces means no awkward leftovers!
Can I use store-bought pie crust instead of homemade dough?
For convenience, use two 9-inch pie crusts—one for the bottom and the other rolled out for the 63 small tops. Just be sure to pre-bake the bottom crust for 10 minutes at 375°F to prevent sogginess. The homemade dough adds flakiness, but store-bought works perfectly for shortcuts.
What if my pie filling looks too wet before baking?
Add 1-2 tablespoons of cornstarch to thicken the filling immediately. The apples should release juices, but the filling should never be soupy—this ensures a firm texture after baking. If it’s still too wet, let it sit uncovered for 10 minutes to evaporate excess moisture.
How do I prevent the crust edges from burning before the filling is done?
Cover the edges loosely with aluminum foil after 30 minutes of baking. This shields them from direct heat while allowing the center to cook through. For extra insurance, brush the edges with egg wash before baking—it creates a protective barrier. The filling should be bubbling by 50-60 minutes.
Can I make this pie ahead of time for Thanksgiving?
Yes! Bake it 1 day ahead and store it at room temperature, covered loosely with foil. Reheat individual slices in the oven for 5-8 minutes at 350°F to restore freshness. For long-term storage, freeze the whole pie for up to 3 months. Thaw overnight in the fridge before serving.