The Best Washington Apple Pie Recipe

As I’ve been traveling around Washington state this past year for Humanities Washington, the question I’m asked most frequently is “what is your favorite apple?” Following close behind is “what is your recipe for apple pie?”

Choosing the Best Apples

This might sound like a cop-out, but for eating fresh, my favorite apple is whatever my local grower has in season. All apples are delicious, but they’re at their peak when fresh from the tree.

The apple pie question is more complex because people want to know which apple varieties work best for baking. Historically, families planted several apple tree varieties since each served a different purpose: eating fresh, drying for winter, long-term storage, or making cider.

Even a century ago, commercial apple varieties were clearly divided into “eating” and “cooking” categories. Cooking apples tend to be more tart, which balances the sweetness in pies and holds up better during baking.

Unfortunately, most apples in today’s American supermarkets have been bred for fresh eating, not cooking. The Granny Smith is typically the only tart apple available in most grocery stores. While I appreciate tart apples, Granny Smiths aren’t my favorite. I like to use a few of them in a pie, mixed with a variety of other apples.

My Secret Ingredient: Apple Cider Vinegar

Amanda’s Washington Apple Pie Recipe

Ingredients

For the Double Crust (9 or 10-inch pie pan):

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup butter, cold
• 1/2 cup cold water

For the Apple Filling:

• 6-8 medium apples (approximately 3 pounds)
• 3/4 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon apple cider vinegar
• 1/4 cup all-purpose flour

Instructions

Making the Pie Crust:

1. Combine flour and salt in a large bowl
2. Cut cold butter into small pieces and blend into flour using a pastry blender until mixture resembles coarse crumbs
3. Add cold water gradually until dough forms a shaggy ball (it should look slightly dry)
4. Turn dough onto clean surface and form into a ball by hand—dough should just hold together
5. Divide in half and shape into discs
6. Wrap in plastic and refrigerate while preparing filling

Preparing the Apple Filling:

1. Peel, core, and slice apples into 1/4-inch thick pieces
2. In a large bowl, toss sliced apples with sugar, salt, cinnamon, apple cider vinegar, and flour until evenly coated

Baking Instructions:

1. Assemble pie with bottom crust, filling, and top crust
2. Bake at 425°F for 15 minutes to set the crust
3. Reduce temperature to 375°F and continue baking for 35-45 minutes
4. Pie is done when filling bubbles actively and apples are tender when tested with a knife through a vent hole

Tips for Perfect Apple Pie Every Time

• Choose a mix of apple varieties if available—combine sweet and tart for best flavor
• Don’t skip the apple cider vinegar—it brightens the filling and enhances apple flavor
• Let pie cool for at least 2 hours before slicing for cleanest cuts

Ready to try this recipe? Share your results in the comments below, and let me know what apple varieties you used!