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!
Homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients, and the filling is scrumptious and equally simple to make.
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We love apple recipes, from Baked Apples to Apple Turnovers, and let’s not forget Sharlotka Apple Cake. If you love apples, this easy apple pie is a must-try! Imagine saucy apples bubbling through that flaky lattice crust – irresistibly good!
Apple Pie Video Tutorial
Watch me make the best apple pie recipe, and we know you’ll crave it until you make it. This easy Apple Pie is a treasured recipe with hundreds of glowing reviews. 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.
Apple Pie Recipe
You’ll love the homemade flakey pie crust – 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!
The homemade apple pie filling is 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.
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.
- Pie crusts – you’ll need two disks of homemade pie crust. We love this apple pie crust just as much as the filling. Since it’s an all-butter homemade pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges. You can use storebought, but homemade is best.
- Apples – We use Granny Smith in this pie recipe for the best flavor and texture. Avoid overripe or mushy apples. See my notes on apple substitutions below.
- Butter – use unsalted to add richness to the saucy filling.
- Flour – helps to thicken up the filling.
- Cinnamon – adds a warm, spiced flavor to the apples. You could also add a pinch of nutmeg.
- Sugar – add sugar to taste depending on the types of apples used (see apple options below).
- Egg Wash – combine egg and water gives the crust a golden brown, shiny finish.
The Best Apples for Apple Pie
Granny Smith apples are tart and crisp and the gold standard for baking, but any sweet/tart and crisp apples or even a mix of apples will do, and you can adjust the sugar accordingly. We use a full cup of sugar for tart Granny Smith and slightly less when substituting sweeter apples such as Golden Delicious, Jonagold, Honeycrisp, fuji, Braeburn, or Pink Lady.
Our Favorite Tools to Make Pie
You don’t need fancy equipment to make an apple pie from scratch, and once you have the right recipe for pie dough, it’s as easy as pie!
- Food processor or pastry blender
- Rolling Pin
- Pizza Cutter, or a knife
- Pie Plate – 9″ wide, deep dish
- Apple Slicer – I highly recommend this time-saving tool. I even bought one for my Mom!
How to Make Apple Pie
- Prepare the pie crust recipe and chill in the refrigerator as instructed. When ready to assemble your pie, preheat the oven to 425˚F with a rack in the center of the oven.
- Make the Filling Melt butter in a medium saucepan over medium heat then whisk in 3 Tbsp flour and continue whisking constantly for 1 minute. Whisk in 1/4 cup water and 1 cup sugar (if using a sweeter apple, adjust the sugar). Bring to a boil, reduce heat to a simmer and continue whisking for 3 minutes, then remove from heat. Do not overcook.
- Prepare apples – peel core and slice apples into about 1/4″ thick slices. Sprinkle with 1 1/2 tsp cinnamon and toss to combine, then pour on the filling mixture and stir to coat the apples.
- Roll the Crust – Over a floured surface, roll the first chilled pie disk into a 12-inch diameter disk then transfer to a 9-inch, deep pie pan. Add the apples over the crust, mounding in the center (avoid getting apple filling on the edges of the pie crust, which will make it difficult to seal).
- Lattice Top – Roll the second disk into an 11-inch diameter circle and cut into 10 strips. Arrange half of the strips over the pie and weave in the second layer of strips. See my easy tutorial on how to make a lattice crust. Finish the pie by crimping the edges. In a separate dish, beat together the egg and water and brush over the lattice crust (you will have some eggwash left over).
- Bake at 425˚F for 15 minutes, then reduce the heat to 350˚F and continue baking for another 45 minutes until you see thick juices bubbling through the lattice crust.
How to Keep Pie From Browning Too Fast
If you find the edges of your pie are browning too quickly, you can use a pie shield or simply 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.
Tips for the Best Apple Pie
- Don’t overheat the filling – Avoid overheating the sauce or cooking for too long, which can cause it to separate or get too thick. If this happens, don’t panic, you can still toss the apples together with the sauce, and it will come together in the oven.
- 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 for at least an hour before slicing. If you serve it hot, it will slide apart.
Make-Ahead & Storage
With all the bustle of the holidays , it’s nice to know you can check this pie off your list early. Be sure to cool completely to room temperature before covering and storing.
- Storing at Room Temperature: The pie keeps well covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate for up to 4 days.
- Freezing: 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
Everything about this apple pie is good, from the flaky buttery homemade crust to the unbeatable apple pie filling. Let me know if it graces your holiday table.
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
The BEST Apple Pie Recipe
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
Filed Under
This is a fantastic recipe. Making the dough (We call it pastry in Australia), was so easy. The family loved it! Thank you Natasha for your wonderful website. I will be a regular visitor.
You’re welcome, Steve! I’m so glad your family loved this!
Without a doubt this is the most delicious apple pie I have ever eaten. Thank you for the recipe! We love it!
I’m so happy you enjoyed that Gaye! Thank you for this wonderful feedback!
Hi. I would like to melt this apple pie. Do you add applesauce in this recipe??
Hi Nada, I have not tried this with apple sauce to advise.
Hi,
For the apple pie, can we use the premade dough thats usually in the dairy dept?
Hi Jenna, yes that will work!
Big hit, it was all gone within 30mins. Big fan of your work
The coating you use for the apples, can I do that also for a apple crisp?
Hi Jenna, I haven’t tested that but I would love to know you like that if you give it a try!
Apple pie was a big hit, was all gone in 30mins.
I wanted to switch up apple crisp, can i use the apple mix for my crisp?
Hi Jenna, that’s so great! You know I haven’t tried it for a crisp but I imagine that may work! I’d like to know how you like it if you experiment!
Hello Darlin’ … You are so quirky & sweet, and I love your videos so keep ’em coming. My grown daughter still wants her “mom’s apple pie” when we get together (we live across the country from each other now). I think you topped mine with your filling though! I did it your way & wow! So scrumptious! I might cut down on the sugar next time though because I do like the tartness of the apples to stand out a little more with the sweet. Not a criticism, just sayin’. Next challenge for me is your butter pastry! I love what you bring to the table & yes, you can teach an old dog new tricks. 😉 Keep it up, sweetheart. Can’t wait to make your pie for my kids next time we’re together.
Hello Suzy, thank you so much for your comments and feedback. I’m sure your version is just as awesome as ours! I hope you love every recipe that you will try.
Natasha I’m such a fan of yours and I’m not the greatest cook. I made your apple pie and I did everything to the letter. The apples were still crunchy and the sauce ended up being runny. I’m thinking maybe my oven is not heating properly. It was still good but I prefer my apples completely soft. I used Granny Smith and perhaps I should use More of a baking apple. I love your videos and will keep trying!! Bev G
Hi Bev! I’m happy to hear it tasted great. Without being there it is hard to say but it can be anything from oven calibration to the ripeness of the apple – if that makes sense. I do recommend reading through our reader’s comments, we find there are some great suggestions there.
I have made apple pie using this recipe twice on the past week – hands down the best I’ve ever made, and maybe even ever had! Love that it’s not overly sweet. Will be my go-to from now on!
That’s so great! It sounds like you have a new favorite!
Hiii Natasha! my mother-in-law asked for an apple pie for her birthday, and I want to make the best pie, so I chose your recipe!
I have a doubt, is it necessary to pre-bake the crust of the apple pie before adding the filling?
Hi Erica, there is no need to pre-bake the crust. We have made this without pre-baking.
Hi Natasha, I have just put the pie into the oven but there is one discrepancy. You said in the video for the egg wash, use 1 egg and 1 TB of sugar. In the recipe, it says 1 egg and 1 TB of water.
Thanks for pointing that out. I realized it when it was already too late and not fixable.
So is it egg and water or egg and sugar? Thanks.
Hi JB, that was a blooper. I meant to say water and have no idea why I said sugar. I hope it was clear in the video that I used water. It’s definitely water.
I love saucy apple pies. If the sauce is what makes this pie really good, can I make/add extra sauce? like 1-1/2 total of recipe?
I also wanted to add that this will be my first pie making attempt. I saw your video and went to Amazon to buy a pie dish. I’m super excited for this weekend to make this.
Can’t wait for you to try this. I hope it will be successful!
Hi Amanda, I can’t say it will fit at 1.5 times the recipe but if you have a big enough pie plate that could work!
Hi Natasha – can you use brown sugar instead of granulated sugar?
Hi Bev, I have not tried that yet but others shared this “I just replaced the sugar in the sauce with brown sugar and also sprinkled some lemon on my apples before transferring them into the sauce. Turned out delish!!” I hope this is helpful.
This is my first review ever!!! I had to comment because seriously, I never had a more delicious apple pie! ABSOLUTELY INCREDIBLE!!!!!! Everything about it was perfect!!!!!! Thank you so much for sharing!!!
You’re welcome Jen! I’m so glad you enjoyed this recipe!
I made this pie yesterday and it’s delicious!! I added a 1/2 tsp each of ground ginger, nutmeg and allspice and it was a perfect pie for FALL!! My new favorite apple pie recipe, thank you so much!!
I’m glad this has become one of your favorite recipes! Thank you too for sharing your good experience with us.
Hi Natasha! I used your recipe to make apple pie this afternoon for my families rosh hashanah dinner. It was an amazing pie, I used your crust recipe too! The smell made the entire house smell so good. Thank you for sharing!
You’re welcome Faith! I’m so happy you enjoyed that!
Third time making your apple pie,our family loves it and its so easy.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi. I am a student and don’t have much of baking supplies. I made an apple pie using this recipe and I used an 8×8 glassware because I don’t have a pie pan. I also used a different variety of apple. It turned out well but my filling is still soft after an hour. I don’t have any idea why it happened but I am still happy with the result. It’s not too sweet which I like.
Hi, it could be due to the different variety of apple if it got too soft or not soft enough. Some apples work better for baking. I’m so glad you enjoyed the flavor of the apple pie!
Looking forward to making this. Do you think the filling could be canned?
Was thinking it would be great for a gift.
Hi Christine, I haven’t tested this by canning it to advise.
Hi Natasha! I made your apple pie. You were right it was the best filling I’ve ever tasted! I had store bought crust. My bottom crust busted open when I added my apples…omg…I was sooo upset. But, I used the crust by making balls out of the dough and added them throughout the pie filling. It turned out Amazing with the taste of soft dough with the apples. I also, added vanilla extract and I only had sweet cream butter. This pie turned out better than I imagined. Thank u sooo much for sharing your recipe. It will be the best thing smoking at my next family gathering. I can’t wait.
Wow at least you were still able to save it and it turned out amazing! Love it. Thank you for sharing your experience with us, Tiffany!
Hello I currently have this pie in the oven. I used store bought pie crust I really wanted to make your pie crust but I don’t have a food processor, is there another way I could make the crust without using food processor that would still be easy for me to do next time?
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.
OMG Natasha it is an amazing recipe. Thank you for sharing. It was my first time making this kind of pie and it turned the most delicious apple pie ever. It takes some time but it worth it. By the way, my husband loved it.😉
So wonderful to hear that, Diana. I hope this becomes a favorite for you both!