Our classic Apple Pie Recipe with an irresistible homemade apple pie filling always gets glowing reviews from everyone who takes a bite. From the best flaky pie crust to the generous saucy center, this is the pie everyone has to make for Thanksgiving!
With the right recipe, homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients you probably already have on hand. The filling is scrumptious and equally simple to make.
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Apple Pie Recipe
This easy Apple Pie is a treasure of a recipe. It’s simple to make but looks just like a professional baker spent hours in the kitchen to make it, and it tastes that way too. It’s buttery, flakey, gooey, and sweet, just perfect!
We love apple recipes, from Baked Apples to Apple Turnovers, and let’s not forget Sharlotka Apple Cake. There’s a reason these recipes are crowd-pleasers–they are perfectly seasonal and tasty, but also so simple. If you love apples, this easy apple pie is a must-try!
Our recipe makes both the flakey crust and the homemade apple pie filling that was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising, but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.
Watch How to Make Apple Pie
Watch Natasha make the best apple pie recipe, and we know you’ll crave it until you make it. Let’s get baking!
Ingredients for Apple Pie
You may be surprised to hear you only need pantry staples and some fresh apples to make this apple pie recipe. It’s a simple recipe but creates a delicious dessert you’ll make over and over.
- Apples – We use Granny Smith in this pie recipe for the best flavor and texture. See our notes below on the best types of apples to use in pie.
- Pie crusts – you’ll need two homemade crusts. You can use storebought, but I really think you should make your own (more on this below).
- Pantry Staples – cinnamon, unsalted butter, flour, water, sugar, egg
The Best Apples for Apple Pie
Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly. We use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious in this apple pie recipe.
- Granny Smith – firm, tart, and the gold standard for baking
- Golden Delicious – balanced sweet/tart flavor
- Jonagold – sweetness amplified by baking
- Honeycrisp – ultra-crisp and sweet
- Braeburn – crisp and doesn’t get mushy
- Pink Lady – sweet and tart apples that hold their shape
The Perfect Apple Pie Crust
We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better.
Imagine roasted saucy apples bubbling through that flaky lattice crust. This is the only apple pie recipe you’ll ever need. Click to watch the pie crust video tutorial and make the crusts according to the directions. We use this same crust for Blueberry Pie and Cherry Pie. It’s also perfect for savory pies like Chicken Pot Pie. It’s a keeper!
Our Favorite Tools to Make Pie
You don’t need fancy equipment to make an apple pie from scratch. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:
- Food processor (for the pie crust)
- French Rolling Pin (or any rolling pin)
- Pizza Cutter (or a knife)
- Bench Scraper (optional)
- Melon Baller to core apples (or use a small knife)
- Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under it to catch drips
- Apple Slicer – if you love apple recipes, this makes the job so much easier – it will peel, core, and slice your apples in one swoop!
Tips for the Best Apple Pie
- Don’t overheat the filling – When making the filling, avoid overheating the sauce or cooking for too long which can cause it to separate or get too thick. If this happens, you can still toss the apples together with the sauce, and it will come together in the oven.
- Use the right apples – see our suggestions above. Avoid overripe or mushy apples or your filling will be mushy. Also, adjust the sugar depending on how sweet or tart your apples are.
- Chill the Crust – make sure to chill the pie crust according to the instructions or the butter will melt out of the crust and it will go flat.
- Let it Cool – allow the pie to cool and set before slicing. If you serve it hot, it will slide apart.
To Keep Pie From Browning Too Fast
If you find the edges of your pie are browning too quickly, Cut a 3″ circle out of the center of a square sheet of foil and loosely place it with the dull side down over the top of your pie.
How to Serve Apple Pie
By now your house smells absolutely amazing, and you’ll want to dive right into the bubbling hot masterpiece you just created, but try to wait an hour or so to allow the apple pie filling to cool and thicken slightly. Then cut using a serrated pie server or knife and serve. If you’re like me, you’ll need a dollop of whipped cream or a scoop of vanilla ice cream on the side. I’ve even been known to dust a bit of cinnamon or drizzle caramel sauce on top. It’s just perfect.
Make-Ahead
With all the hustle of the holiday, it’s nice to know you can check this pie off your list early. The pie stores well and stays fresh covered on the counter for a day or two, but then must be refrigerated.
- To Refrigerate: cool completely to room temperature, cover, and refrigerate for up to 4 days.
- Freezing: cool and store in a freezer-friendly airtight container for up to 6 months
- To Reheat: thaw in the fridge or on the counter and then reheat in a 350°F oven until warm
This is the best apple pie recipe ever since it’s an easy homemade dessert that looks and tastes amazing! Our easy pie features a homemade crust and an unbeatable apple pie filling recipe that’s simple and tasty, making it perfect for your holiday table or any time!
More Fall Baking Recipes
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good, they are our go-to Thanksgiving recipes!
- Pumpkin Cake
- Cinnamon Rolls
- Baklava
- Pumpkin Cheesecake
- Banana Bread
- Pumpkin Bread with honey butter
- Dutch Apple Pie
- Apple Crisp
Apple Pie Recipe with the Best Filling
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
- Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
- Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
- Peel, remove cores, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
- Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
- Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
- Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.* Rest at room temp 1 hour before serving.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I use Natasha recipes and without fail, the food comes out delicious and becomes our favorite. Today it is apple pie. Thank you so much.
This recipe was so close to perfection…. I followed the recipe and the video exactly. Unfortunately, my pie crust was raw on the bottom. I think I will bake the pie crust first next time and then add the filling.
Hi Lindy! I’m sorry to hear that. I’ve never had to pre-bake this pie crust when making fruit pies (only when I use it for pumpkin pie). Did you fully preheat the oven before baking? Also- they type of pan you use can impact how this bakes. You can try baking it on a hot pizza stone to help the crust bake better.
I made this recipe and it literally was the best pie I’ve ever made! Soooooo delicious!!!
I’m so happy to hear that, Jessica! Thank you for the wonderful feedback.
The taste was good, but the apples were still crunchy so I didn’t like that. Maybe it’s because of the type of apples that I used (Gala apples)? I even cooked it for a longer time.
Hi Anne! I left a note above for the best type of apples to use. It could have been the apples used but likely also how thick they were cut.
I’ve made this recipe at least 4-times now; it’s always a welcome treat for family and friends👍🏾👍🏾👍🏾
Hello, can I make the filling in advance and leave it cooling for a few hours before baking?
Hi Katie! That would be fine.
I am not american and I can’t use US customary measurements. I switched to metric. It still says “8 tablespoons of butter”. How on earth am I supposed to measure that?!
Hi Anja, no problem – we have a “metric” button in the recipe card that converts the measurements when you click on it. I hope that helps.