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Looking for a delightful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this tasty almond flavored cupcake--perfect to serve at a wedding.

double almond wedding cupcakes

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Double Almond Wedding Cupcakes

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Guests will say, "Yes!" when offered a pretty piece of white cake enhanced with a flavorful raspberry filling.

white wedding cake with raspberry filling

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White Wedding Cake with Raspberry Filling

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Wow friends and family with beautiful cupcakes that get a jump start from cake mix and ready-to-spread frosting.

white on white wedding cupcakes

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White-on-White Wedding Cupcakes

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As easy as 1, 2, 3, these cookies go together in no time. Not only that, but they make fabulous party favors!

celebration cookies

celebration-cookies

Celebration Cookies 

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Vanilla cupcakes are a delightful treat, known for their light, fluffy texture and subtly sweet flavor. Made with simple ingredients like butter, eggs, and milk, they boast a moist, tender crumb that melts in your mouth. Topped with rich buttercream frosting and sparkling sugar, they’re a fun, festive addition to any celebration.What sets these cupcakes apart is their exceptional moistness and texture. The addition of sour cream helps create a soft crumb, while careful mixing ensures they stay light and airy. Whether you're baking for a birthday, holiday, or just because, these cupcakes are crafted with care to bring joy to your table.Cupcakes have a rich history, dating back to the early 19th century when they were first known as "little cakes," baked in individual portions. Over time, they became a staple at celebrations, and in the mid-2000s, cupcakes experienced a major resurgence in popularity, thanks to the rise of boutique bakeries and social media. This cupcake recipe builds on that tradition, presenting a delicious take on a classic favorite.

vanilla cupcakes

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Vanilla Cupcakes

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Prize-Winning Recipe 2007! Who would have guessed a sugar cookie mix was the jump start of an irresistible almond lover’s bar. Both quick and easy, the bar is reminiscent of a Scandinavian bakery pastry.

elegant almond bars

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Elegant Almond Bars

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Chocolate is tasty, but even chocoholics will agree that these vanilla brownies are irresistible!

triple vanilla brownies

triple-vanilla-brownies

Triple-Vanilla Brownies 

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White on white is just right! Top a tender coconut cake with a white chocolate frosting that's prepared in the microwave.

coconut cake with white chocolate frosting

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Coconut Cake with White Chocolate Frosting

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Prepare to be captivated by this Lemon Velvet Cream Cake, a true masterpiece of flavor and texture. Four opulent layers of rich, velvety lemon cake provide an impressive foundation, but it's the silken, homemade frosting that truly steals the show. Nestled between each tier and generously swathed around the exterior, a single taste of this exquisite spread reveals why this lemon velvet cake is so beloved. Crafted from a harmonious blend of cream cheese and whipping cream, then sweetened with powdered sugar and brightened with grated lemon peel, its luxurious tang perfectly complements the moist, tender cake. This showstopper is an undeniable fan-favorite spring dessert, promising an unforgettable citrus experience

lemon velvet cream cake

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Lemon Velvet Cream Cake

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This lovely cake, frosted with peach-flavored rosettes, is perfect for any celebration!

peaches and buttercream cake

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Peaches and Buttercream Cake

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A simple and delicious scratch recipe for an all-time classic cake and frosting combo.

yellow butter cake with chocolate buttercream

yellow-butter-cake-with-chocolate-buttercream

Yellow Butter Cake with Chocolate Buttercream

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

An ice cream scoop is a good utensil to use for filling the muffin cups with batter.

Tint frosting with water-based food color to match the wedding colors.

Wrap each cupcake in laser-cut cupcake wraps or other decorative papers.

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More than just a dessert, apple pie is a symbol of home and comfort. Our recipe combines the warmth of tradition with the ease of modern baking. Picture tender, spiced apples embraced by a flaky, melt-in-your-mouth crust, glazed with a sweet, homemade syrup. From perfecting the crust to achieving the ideal balance of sweet and spice, we'll show you how to create an apple pie that will become a cherished family favorite. Perfect for holidays, potlucks, or simply making an ordinary day extraordinary.

apple pie recipe

Betty’s scrumptious apple pie recipe shows you step-by-step, how to make a flaky crust with a perfectly spiced fresh apple filling, you’ll be proud to serve.

Lay a sheet of foil on a cookie sheet on lower oven rack below pie pan in case of boil overs.

For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

The strip of foil around the edge of the pie as it goes in the oven ensures that the top crust won't over bake before the bottom crust gets done. Be sure to remove it after 25 minutes, though, so the edge can brown.

For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar before sliding it into the oven. Use small cookie cutters to cut out shapes from top crust before placing it on filling or use a small paring knife to cut slits to create vents to release steam.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here's a breakdown of the main ingredients for this apple pie recipe and why they are important.For the Double-Crust PastryAll-Purpose Flour:&nbsp;Provides the structure for the crust. The gluten in flour, when mixed with water, creates elasticity, allowing the dough to be rolled and shaped.Salt:&nbsp;Enhances the flavor of the crust and controls gluten development.Cold Shortening:&nbsp;This is crucial for creating a flaky crust. The cold fat separates the flour layers, and as it melts during baking, it creates steam, resulting in flaky layers.Cold Water:&nbsp;Binds the flour and shortening together. It's important to use cold water to prevent the shortening from melting, which would result in a tough crust.For the FillingSugar:&nbsp;Sweetens the pie and helps to draw out the juices from the apples, creating a syrupy sauce. The amount of sugar can be adjusted based on the tartness of the apples.All-Purpose Flour:&nbsp;Thickens the apple filling by absorbing some of the juices released during baking.Ground Cinnamon &amp; Nutmeg:&nbsp;These spices add warmth and depth of flavor to the apple pie, complementing the sweetness of the apples.Salt:&nbsp;Enhances the overall flavor of the filling.Tart Apples:&nbsp;The star of the pie! Tart apples like Granny Smith or Braeburn provide a balance to the sweetness of the sugar and hold their shape well during baking, preventing the filling from becoming mushy.Butter:&nbsp;Adds richness and flavor to the filling. Dotting the filling with butter helps to create a more luscious and flavorful sauce.

Recipe Ingredients

Here are the general directions for how to make apple pie. But be sure to follow the recipe and refer to the recipe tips and FAQ sections for even more helpful information. Here’s how to make the best homemade apple pie, even if it’s your first time:<h3>1. Mix the Pastry Ingredients</h3>Cut the shortening into the flour and salt, using a pastry blender or fork until the particles are small. This distributes the fat from the shortening so that the pastry will be flaky throughout. For the flakiest crust, you’ll want to use ice-cold water when making the pastry. Add a few ice cubes to a cup of water, measuring one tablespoon of the water at a time, so that no part of the dough gets overly wet before the entire pastry dough is moist.<h3>2. Shape, Chill, and Roll the Dough</h3>Gather the dough into a ball and divide it to form two hamburger patty-shaped rounds, handling it as little as possible, so it won’t become tough. This makes it easier to roll the dough later when it’s cold. Chill the dough to help it become flakier when baked. Roll one pastry round (keep the other in the fridge until you roll it later) with a rolling pin on a floured counter, for the bottom crust. Ease it into the pie plate. Let the excess dough hang over the edge, it will be used later to seal to the top crust.<h3>3. Mix the Apples and Spices</h3>Mix the flour, sugar, and spices in a large bowl and then toss with the apple slices. Add the apple slices into the pastry-lined pie plate. Dot with butter to add a rich dairy flavor to the spiced apple filling.<h3>4. Roll and Seal the Crusts</h3>Roll the remaining pastry round like the one for the bottom crust. Cut slits into the pastry using the tip of a paring knife to allow steam to escape from the apples during baking, so the crust won’t get soggy. Roll and fold the edges of the top and bottom crust to seal in the filling. Cover the edge of the pie with foil to prevent it from getting overdone while baking.<h3>5. Bake the Pie</h3>Bake 25 minutes. Remove the foil and continue baking 15 to 25 minutes longer or until the crust is golden brown and juice begins to bubble through the slits in the crust.

How To Make Apple Pie

The best apples to use for pies are those that are tart in flavor and hold up to baking, so that as they soften, they don’t get mushy or mealy in texture. With the sugar that’s added to the pie filling, tart apples provide the perfect balance in flavor for the best-tasting apple pie. Our top apple choices for apple pies are Granny Smith or Braeburn apples. They are the right texture, flavor, and the most economical. You can use either variety or a combination of the two, to get to 8 cups of apple slices. Or for the freshest pie you can make head to your local apple orchard for freshly picked apples. Choose varieties of tart apples with a firm flesh. Check out our <a href=" https://www.bettycrocker.com/how-to/best-apples-to-bake-with">baking with apples</a> article for even more information for choosing the perfect apples for baking.

The Best Apples for this Apple Pie Recipe

Here are our favorite ways to top an apple pie recipe with crust:A Little Dairy Does It: Either whipped cream or ice cream is the perfect accompaniment to the spicy, sweet-tart flavor of homemade apple pie. You can make your own <a href="https://www.bettycrocker.com/recipes/homemade-whipped-cream/6f80a75b-7a7d-43d6-a6ef-eae48ddb0f30">sweetened whipped cream</a>, use thawed frozen whipped topping, or whipped cream from a pressurized can. For ice cream, you can’t go wrong with vanilla, but you could use vanilla bean, butter pecan, or caramel. Nothing beats a warm piece of pie with ice cream!Steal the Toppings: Drizzle your favorite ice cream toppings such as caramel, salted caramel, or butterscotch over pieces of warm pie. Or use caramel apple dip to top your pie. Toffee bits or chopped nuts would also be terrific sprinkled over a dollop of whipped cream or a scoop of ice cream.Or you can change up the pie altogether! For a delicious variation on classic apple pie, try one of these fan favorites:<a href="https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b">Dutch Apple Pie</a> has one traditional bottom crust, but a brown sugar streusel instead of the top crust.<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c">Salted Caramel Slab Pie</a> is Dutch apple pie with a salted caramel topping in a pie made in a sheet pan, so it serves a crowd.<a href="https://www.bettycrocker.com/recipes/easy-apple-pie-cups/73dfa3eb-0d4d-4fd1-9001-e9788af258c2">Easy Apple Cups</a> are individual apple pies, using ready-to-bake pie crust and apple pie filling with cinnamon and sugar to get to dessert even faster.

Apple Pie Variations and Toppings

Apple pie is delicious either served warm or at room temperature. Here’s how to store apple pies so you can enjoy them as much as freshly made pies.<h3>Storing Leftover Apple Pie</h3>Wrap any remaining apple pie either in the pie plate or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.<h3>Reheating Leftover Apple Pie</h3>Place a slice of pie on a microwavable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm (time will depend on if the pie was at room temperature or cold from the fridge).<h3>Freezing Apple Pie</h3>Apple pie can be frozen unbaked or baked. To freeze an unbaked apple pie, prepare as directed through step 5—except do not cut slits in top crust and do not cover edge with strip of aluminum foil. Wrap pie and pie plate completely in aluminum foil. Freeze up to 4 months. For baked apple pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.<h3>Thawing Frozen Baked Apple Pie</h3>Thaw unwrapped pie overnight in refrigerator (about 8 hours) or at room temperature 1 hour, then heat in 375°F oven 35 to 45 minutes or until warm.<h3>Baking Frozen Unbaked Apple Pie</h3>Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.

Storing and Reheating Apple Pie

Whether you find making pie pasty a little intimidating or want to get a jump on getting this pie in the oven, this delicious recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one package refrigerated ready-to-bake pie crust (2-crusts) for the double-crust pastry ingredients. Soften and roll one pie crust into the pie plate as directed on the package. Pick up the recipe directions, starting with step 4. In step 5, roll the second pie crust and place over filling. Cut slits in top crust. Fold and roll pie crusts, and cover with foil strip as directed.

Making This Apple Pie with a Premade Crust

Shortening is a solid fat made from vegetable oils. You will find it in the baking aisle. Store in the refrigerator, as it needs to be cold to work the best without being sticky. It’s our top choice for making pies, as its flavorless so it doesn’t add any unwanted tastes to your pie crusts so that the filling flavors can shine.

What is shortening?

For a tender and flaky pie crust, start with the right pan. Heat resistant glass pie plates are our top choice for baking pies. If you don’t have one of these, use a dull aluminum pan. We don’t recommend shiny or disposable pie pans as they reflect the heat and prevent crusts from browning which could lead to a soggy crust.

How to make Apple Pie not soggy?

Use the visual cues as well as time to determine if the pie is done or not. By keeping the edge of the pie covered with foil until the last 15 minutes or so of baking will ensure the top crust won’t get over baked. Once the foil has been removed and the pie has baked 15 additional minutes, check for both visual doneness cues. Is the edge of the crust golden brown and are juices beginning to bubble through the crust? If one of these cues hasn’t happened yet, add a minute or two of bake time and check again. If possible, avoid opening the oven door and look for these cues through the oven window. Each time the oven door is opened, the temperature of the oven can drop, causing it to take longer to bake the pie.

How to tell when Apple Pie is done?

Pie that is room temperature or warm will be easier to cut than hot pie and will make the nicest-shaped pieces. Use a sharp, serrated knife to cut through the crusts and filling without making it crumbly. Lift the piece of pie from the pie plate with a pie or cake server (a triangular-shaped spatula).

What is the best way to cut Apple Pie?

apple-pie-recipe

Apple Pie Recipe

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Dinner ready in 25 minutes! Cook meatballs, pasta and spinach with Progresso® chicken broth for a famous Italian soup - a hearty meal.

easy italian wedding soup

easy-italian-wedding-soup

Easy Italian Wedding Soup

Pipe guests' names on frosted cookies for unique place cards (and great munching at the end of the meal).

You can try as many variations of these cookies as there are reasons to celebrate. Sprinkle with red decorator candies for Valentine's Day, green candies for St. Patrick's Day, yellow for Easter--the possibilities are endless!

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With their sweet-and-tart flavor and ooey-and-gooey texture, these bars are easy to love and easy to make. To pull together a pan, you’ll only need 15 minutes of hands-on time, which makes them perfect for any holiday get-together (especially the ones that sneak up on you). And since they’re baked in a sturdy 13x9 pan, they’re easy to tote along. Keep a box of Betty Crocker™ Super Moist™ yellow cake mix—the secret shortcut ingredient in this recipe—on hand and you’ll be able to pull off these cranberry-studded and powdered sugar-sprinkled bars whenever you need an easy and crowd-pleasing dessert.

cranberry gooey butter bars

To make 2 cups whipped cream, place a medium deep bowl and beaters in freezer or refrigerator to chill. Place 1 cup heavy whipping cream and 2 tablespoons powdered sugar in the bowl, and beat on low speed until mixture begins to thicken. Then, add 1/4 teaspoon vanilla, and beat on high speed until whipped cream forms soft peaks.

To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.

cranberry-gooey-butter-bars

Cranberry Gooey Butter Bars

Make your own cupcakes! Get more easy food ideas, prep guide and planning tips for a<a href="http://www.bettycrocker.com/entertaining/casual-parties/favorite-parties/Do-it-Yourself-Spring-Wedding-Reception.htm"> Do It Yourself Spring Wedding Reception!</a>

Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap unfrosted cupcakes well with plastic wrap; freeze. Six hours before frosting, remove from the freezer and loosely cover. Frost, loosely cover and serve within 24 hours.

For a lovely presentation, consider cupcake wrappers from a website like fancyflours.com.

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