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
Soooo, my pie is the oven and I’m hoping it comes out fine. My concern is that when my sauce, which was a proper sauce, congealed the second it hit the cold apples. Im not a novice pie maker and I’ve made many a sauce with a rou. Is this normal for this pie? Will it melt accordingly?
Hi Shelby, that is normal, especially if the apples were cold. It will loosen up and be great once it’s in the oven.
This is in my oven as I type!! Cannot wait to try it later!
I hope you love this recipe Kris!
This sounds amazing. I can’t wait to make it.
One question… how far in advance can I make this?
Hi Jenn, you can make it a day ahead, you can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.
Hi Natasha! I’ve made this pie twice now and it’s a hit!
Awesome! Thank you so much for your nice feedback, Susan.
Hi Natasha,
We made this recipe, and it was a big hit!!! Our first homemade pie…
Thanks!
Great job on your first try! I am so glad you enjoyed this recipe, Tara.
Hello Natasha,
This pie is the best! Your filling is to die for. I had never made a homemade apple pie until I made yours. Excellent! Thank you
That’s just awesome! Thank you for sharing that with me!
your apple pie looks delicious and me and my sister are doing a Google slide on food and most of them are yours and it looks Super good.
I’m so inspired reading your review. Thank you!
Hi Natasha!! So I made this pie last week with granny Smith apples and it turned out amazing! But i made one tonight and used the same apples it was good but it was more tart or sour and not as sweet. Do you know what could have happened? I need to make another one tomorrow for a friend and I don’t want to disappoint. Any tips to fix the tartness? Thank you in advance
Hi Krissy, it may be due to the apple ripeness? If nothing was altered in the recipe it should turn out! I hope you like this recipe
Hi there, I’d like to make this pie on Saturday for our dinner on sunday. Should I fully make it and reheat on sunday? Or keep in fridge and fully bake on Sunday? If reheat, how long at what temp? Thanks!
Hi Michelle, you can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.
I made mini apple pies with this recipe, it turned out so amazing! My whole family loved it. The process also doesn’t take too much time and it’s not difficult. It’s a must try recipe!!!
That’s just awesome! I’m so glad you enjoyed that!
Yay love it! Thank you for your wonderful review and feedback. So glad you loved this apple pie!
In making your Best Apple Pie recipe the written instructions say to take one egg & whisk it with 1 Tablesppon of water & brush onto the crust. In your video you say to whisk 1 egg with 1 Tablespoon of sugar & brush it on the crust.
Hi Laurie, good catch! The water is correct.
Made this tonight and it was so amazingly good! My 16 yr old son said “can you make another one tomorrow?”. The filling is seriously the secret here, and also using granny smith apples. The sweet and tart balance is just wow. Will be making this all fall and winter long!
That’s just awesome Galina! Sounds like you found a new family favorite!
I’m love your videos and the recipes I’ve made have all been delicious ! So thank you! My question is, in the recipe for apple pie it says 1 egg and 1 tbsp water but in the video you say 1 egg and 1 tbsp sugar. Is either ok?
Hi Nicole, that was a mistake. It is supposed to be water. I’m not sure why I said sugar.
I’m an amateur baker and I nailed this one! Thanks for the videos! So helpful !
I’m so glad to hear you loved the apple pie and had great success with it!
I made this pie today…..it was simply delicious. Thank you for the easy to follow instructions. A lot of juice spilled over into my oven ( most of my pies do run over). Do you have any suggestions for me ?
Hi Chris, I would line the bottom rack with foil to catch any drips. A deeper pie pan can also help with that but a sheet of foil will do the trick.
Do you have a homemade pumpkin pie recipe?
Hi Heidi, you can find all of our pumpkin recipes HERE.
Hi there just wondering, are you putting both the apples and the sauce in the pie? or just the apple slices and discarding the excess liquid? Thanks!
Hi Cass, we put the apples and the sauce into the pie.
I had so much liquid that when I cut into the pie it was a mess. Made the crust collapse (still tastes amazing). Help. I want to impress my family
Hi Dina, I haven’t had that experience so I’m not sure without being there. Could it have been undercooked? Were any substitutions made? Also please make sure that everything was measure correctly.
Yes. I added brown sugar. Do you think that could mess it up? But it tastes DELICIOUS!!
Hi Dina, that may be it, I’m glad you enjoyed the taste!
Today I tried making your apple pie and butter crust. I’m an experienced baker since childhood, now in my late 40’s, and for some reason the butter crust was very hard to work with and roll out. I followed the instructions, watched the video 3 times before hand. The dough was quite hard after I took it out of the fridge. It was so hard to roll that it just broke into pieces. I ended up putting it in the microwave for 12 seconds and it help soften it enough so I could roll it out. This is my first butter crust I tried. I’m thinking maybe if I sift my flour first it may help the dough for next time. It was more work then expected and there is a great deal of butter in both the filling and the crust so makes me a little nervous health wise. Over all the pie is awesome! I will try it again and hope for an easier outcome with the crust.
I hope you give it a try again and it works out Kat! Thank you for sharing this with me
I too had some issues with this butter crust, it was crumbly but I just stuck with it. I also added 1 tablespoon of vinegar to the food processor when it was combining ..,.
Hi Kris, I haven’t tried adding vinegar. I wonder if that is the culprit.
Made this pie and it was my first attempt at pie making. It was delicious. Wish I could send a picture. My husband said it was the best pie he has ever had and he is a big Marie Callender’s fan.
That’s just awesome! Thank you for sharing this great review with me!
Can I freeze the Apple Pie filling?
I Stephanie, I haven’t tried freezing the filling t advise, I looked through the comments and don’t see anyone mentioning that either. If you experiment I would love to know how you like this recipe.
I freeze my pies before baking all the time..love them bake the same way
I love that I can make them ahead that way!
Could you freeze the pie filling?
Hi Stephanie, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.