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
In the oven as I write!, 1 mistake I put 1 & 1/2 tablespoons of cinnimon hope it still comes out! love your recipes, where’s that show???
Hi Terri, that is quite a bit of cinnamon. It will be a darker colored filling but should still be tasty.
This came out sooo delicious! It certainly did not look nearly as pretty as yours but it was a big hit with the family. And fun to make!
Hello Jane, I’m glad you enjoyed this pie! Thanks for your wonderful review.
This looks so amazing! I am working on it right now! Question…in the video you say for the egg wash to mix an egg and 1 tablespoon of Sugar, but the recipe reads to mix the egg with 1 tablespoon of Water. Please clarify. Thank you!
Hello Tammy, I recommend following the recipe as we also update some details in the recipe from time to time. I hope you enjoy it!
I made this pie and goodness it was what a hit. Looked like your picture too. I will always use this recipe.
I’m sure it was awesome! Glad you loved it, Phil.
I just made this apple pie and we just loved it! My husband says it’s the best apple pie he ever had. Thank you for sharing this recipe
Awesome! Thank you so much for you and your husband great review. I am glad you loved this pie!
Made this pie and it was wonderful. Lasted two day. I make a lot of your recipes. I’m making your cinnamon rolls tomorrow.
Hello Beverly, I’m so glad that you are enjoying my recipes. I hope you love everything that you will try!
I try so often to make pies and they always fail. This recipe I made for thanksgiving, was very nervous but they turned out amazing!! Best pie hands down, will be using this recipe from now on thank you!
Yay, so great to hear that it was successful! Great job too and I hope you love every recipe that you try.
Hi Natasha, yours is my go to recipe when making apple pie. Yours definitely my most favorite.
But I haven’t been able to get lattice ribbon, my dough is always too soft. So I just cover the pie with crust. But, the crust surface always broken after cool down. Could you help me? Does living in tropical country contribute to the softness of the dough, which later affect the crust surface?
Thank you for taking your time to read and answer it😀
Hi, that could have to do with the humidity. You might need slightly less water in your pie dough.
I made this pie today, and the problem was I couldn’t stop eating it. It’s so…yummy! Thank you for such an amazing recipe.
Hi Leah, I am so happy to hear that you loved the apple pie recipe. Thank you for sharing that with me.
This apple pie was amazing !!
-just wondering about freezing and thawing options
Hi Kelley, I haven’t tried freezing this whole pie but I think it would work.
I just made this delicious pie for the first time and it smells and looks amazing… I can’t wait to start eating it..
Super! I hope this becomes a favorite for you.
Can I freeze your pie filling?
Hi Judith, I haven’t tried freezing the filling alone with this recipe specifically. If you experiment I would love to know how you like that!
I made this apple pie for Canadian Thanksgiving and my family loved it! I loved that it wasn’t as sweet and the apples cooked well. I baked the pie for exactly 1 hour.
I followed the recipe and even made the crust a day before.
Thank you for sharing this Natasha.
That’s just awesome! I’m so glad your family enjoyed this Mari!
I have made many of your recipes and haven’t found one that wasn’t delicious – this one included!!! I was wondering if you have had any experience freezing this filling? I have found several freeze le apple pie recipes on Pinterest, but knowing how delicious this one is, I would love to use this recipe if possible!
Hi Jenna, I know its possible but I haven’t tried it with this recipe specifically. If you experiment I would love to know how you like that!
I made this for my husband, using the all butter crust. WOW!
It’s AMAZING! I will never go back to a shortening crust. The apple filling was delicious too. I enjoy your videos and recipes. I have made several and have been please with every one. Thank you for the recipes and the videos. They are very helpful!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I’m on the first step, and with my bad luck, I’m already having troubles. As I’m making the sauce, the sugar isn’t dissolving and is separating from the butter. It looks like a clumpy mess. What should I do??
HI Jasmine, make sure to add the ingredients for the sauce in the order and process listed so it comes together properly and also make sure to simmer it on low heat. Overheating or rapid boiling could cause separation.
I am making this today as well. My husband prefers lemon meringue but i have a craving for apple pie and saw yours and and can’t wait for dessert tonight. Thank you.
You’re welcome, Tracey. I hope you will both enjoy this!
Hi Natasha,
Have you ever used brown sugar or coconut sugar instead of granulated sugar? Will it mess up the flavor?
Hi Gracie, 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.
On your chocolate chip recipe the video says baking powder And the recipe says baking soda? My cookies didn’t turn out like yours? I followed the video?
We first published the chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
This recipe was so easy, I was really surprised. But i did it backwards, I fixed the apples and sauce first. Then the crust, but it looks good and tasty.
That’s nice, Michelle. Please let us know how it goes. I hope you love it!