My all-time favorite Apple Pie Recipe! Imagine saucy apples bubbling through that flaky pie crust – irresistibly good! This pie always gets glowing reviews from everyone who takes a bite. This is the pie everyone has to make for Thanksgiving!
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Helpful Reader Review
“I have made a lot of different apple pies for my family over the years. This is by far the best apple pie ever! My family requests it all the time.“ – Elaine ★★★★★
Apple Pie Video Tutorial
Watch my video and see how easy this apple pie is—from the simple crust to that homemade apple pie filling. You’ll crave it until you make it!
Apple Pie Recipe
This easy Apple Pie is a treasured recipe with thousands 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, flaky, gooey, and just perfect.
You’ll love the homemade flaky pastry 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 method for this homemade apple pie 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 crust – 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 store-bought, 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 & Flour – creates a thick and saucy 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 – combining 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, but use less sugar when substituting sweeter apples such as Golden Delicious, Jonagold, Honeycrisp, Fuji, Braeburn, or Pink Lady.
How to Make Apple Pie
- Prepare the pie crust recipe and chill in the refrigerator. 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, add flour and whisk constantly for 1 minute. Whisk in water and sugar. Simmer 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 cinnamon and toss to combine, then stir in the filling to coat the apples.
The Best Tool for Apple Recipes
My family loves apple recipes, from Baked Apples to Apple Turnovers. If you love apple desserts, this apple slicer will save you so much prep time! It peels, slices, and cores all in one swoop. You’ll have all of your apples prepped in less than 5 minutes. Imagine saucy apples bubbling through that flaky lattice crust – irresistibly good!
- Roll the Crust – into a 12-inch diameter pie dough and transfer to a 9-inch, deep pie pan. Add the apple filling, 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 with a pizza cutter. Arrange half of the strips over the pie and weave in the second layer of strips (see how to make a lattice crust). Crimp the edges to seal and brush the crust with egg wash.
- 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 for at least 5 minutes.
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 stress, 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, for the juices to thicken up and set, otherwise it will slide apart when sliced.
Everything about this apple pie is good, from the flaky, buttery, homemade crust to the unbeatable apple pie filling. Try this served with a scoop of vanilla ice cream! Let me know if it graces your holiday table.
P.S. Did you know you can make an apple pie ahead (see the make-ahead tips in the notes below). With all the bustle of the holidays, it’s nice to know you can check this pie off your list early.
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, core, 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 for at least 5 minutes.* Rest at room temp 1 hour before serving.
Notes
- Store at Room Temp: Cool completely to room temperature before covering and storing. The pie keeps well covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate for up to 4 days.
- Freezing Pie: store in a freezer-friendly airtight container for up to 3 months. Here’s a tutorial on how to freeze and bake a frozen pie.
- To Reheat: thaw baked pie in the fridge or on the counter and then reheat in a 350°F oven until warmed through.
Nutrition Per Serving
Filed Under
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 that 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
- Pumpkin Roll
For the filling, how much in advance can I prepare it?
Hi Shubhda! I haven’t tried making just the filling ahead but this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Hi Natasha,
So on your recipe you mention to use one egg and a tbsp of water for the egg wash but on the video you used one egg and a tbsp of sugar. Which one is it? I made this pie for thanksgiving and everyone loved it. I followed your video. Today I made it for the second time and followed the written recipe with the egg and water wash and I’m afraid it won’t taste the same. I’m giving this second one as a gift for my friend. Please can you clarify which one is right. Thank you.
Hi Damaris, the recipe is correct. I’m not sure why I said that in the video but I would recommend following the recipe always as we sometimes update our recipe from time to time.
Hi, love the recipe!! Would be so nice if you could add metric measurements and temperatures.
Thanks, Daleen. You may click on “Jump to recipe” and click “Metric” to see the ingredients converted. I hope that helps.
Natasha, this is by far the best apple pie recipe ever! Absolute perfection! Thank you so much! <3 <3 <3 Blessings and love to you and to your family! <3 <3 <3
I am so happy to hear that, Elizabeth. Thank you so much!
Thank you for this amazing recipe! My husband is an apple pie connoisseur and loves this pie! We have made it together 3 times now and he even helps clean the kitchen if I promise to help with the next one!
Wow, that is so great! Sounds like you found your favorite apple pie recipe. Thank you for your awesome feedback!
Hi Natasha! Love your recipe! One question, can I assemble everything two days in advance and then bake it? How can I do if I need to do it two days in advance. Do I cook it less time? Does de apples with the sauce mantain their color? Or you just have to make it the same day? Thanks!
Hi Brenda! This recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Thank you!! The best pie ever!
Thank you, Brenda!
I followed the recipe to a T, except I used Jonagold apples.
It was the best apple pie I have EVER had! Perfectly cooked and amazing flavor!
So great to hear that, Barbara. Thank you for your awesome comments and feedback!
Oh my, too, too sweet for this Brit. I use Bramley Apple s and much less sugar.
Your Apple pie looks great, going to try it. Question, in your video right before baking you say to beat 1 egg and 1 Tbsp of sugar apply to top of pie crust for egg wash. Reading the ingredients it states egg and Tbsp of water, should be sugar here correct?
Hi Miguel, I have no idea why I said sugar on the video – definitely, an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Thank you for this wonderful recipe! As someone else mentioned, I reduced the sugar to a little less than ¾ cup and added the cinnamon to the mixture. I also adde a bit of nutmeg! Pastry was flakey and perfect! The biggest issue with the recipe is that I keep going back to the kitchen to cut “another sliver” for myself!
That’s so great! It sounds like you have a new favorite!
PS. Thank you for the metric option. I live outside of the US and finally did not need to figure out what is 1 cup of butter!
You’re so welcome. I’m glad it was helpful!
It’s just amazing!
I’ve tried many different pie recipes, but I’m a terrible cook and they all didn’t turn out well.
But this is the only recipe I’ve ever had that made a really good pie! For the first time in my life, I made something delicious! Thank you so much for the recipe, it’s now my favorite).
I’m so happy you enjoyed that, Julia! Thank you for sharing that with me!
Made the famous apple pie! My boyfriend isn’t even a huge fan of apple pie and he took seconds and thirds!
Flaky, flaky crust that was to die for and cooked perfectly at the recipe time. I have used Natashas pie crust before but I found that it was extra perfect with this pie. I did only use half the sugar in the sauce though and I still found it a little sweet so I will use 1/3 cup next time. I realize that makes it less caramel-y but I just don’t enjoy overly sweet anything so it’s just a personal preference.
I also cut thin slices of the apples and then halved them as i prefer smaller pieces. The only other thing I tweaked was putting the cinnamon in the sauce as it was cooling – I didn’t see the point of coating the apples with the cinnamon and then the sauce. Absolutely delicious and will definitely make again!
Hi Linda! Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe!
Just as an update and for anyone else that is trying to cut sugar…I cut it to a third cup in the sauce this time around and it did not work. I redid the sauce 3 times and it just kept separating. The last time I cooked it anyway and even though the sauce came together in the oven and the taste was good the crust got hard on the bottom, probably from the separated liquids. Also, I felt the flavor was not as good as last time so I would recommend to go no less that 1/2 cup sugar.
Hi Linda thank you for sharing your tip for cutting down sugar and that it works if you cut it down to no less than 1/2 cup. That is a great tip!
My daughter wants to try this recipe and I thought maybe we should use a store bought pie crust to make it easy but she was adamant to make it from scratch. But it’s worth trying it. We ate the pie within 2 hours!! Best pie ever!!! I hate apple pie but this one changed everything:) Thanks for the recipe!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Eat warm apple pie vanilla ice cream!!! It’s so yummy!!!!
Perfect combination!
I’ve made this pie 3 times now and it’s been awesome! Family loves it. Plan on making it again tomorrow! Thanks Tasha!
You’re welcome Azher! I’m so glad you enjoyed it!
Hei Azher 🙂
I am actually waiting for mine done in 30 mins from now hahhaha.. I just saw your comment dated today….. I am so excited how mine turns out 🙂
I followed the recipe to the letter and it was a hit. I also used the pie crust recipe. I need to work on the edges of my crust but overall it was beautiful and tasty!
Hello Keiba, so nice to know that. Thank you for sharing that with us!
I just made this pie today. It was delicious and not too sweet nor too bitter. Perfect. And the pie crust was flakey and yummy.
I’m glad you enjoyed this apple pie, Jackie. It is one of our favorites too!
my family went crazy for this apple pie. I can truly say that it was the best apple pie I have ever tasted. I will be making it again and again.
Wow, that is a great compliment, Barb. Thank you so much!
I made this pie, took it out of oven a few minuets ago my daughter couldn’t wait an hour to try it. It was perfect. Thank you for your wonderful recipes. I made the steak and broccoli, and the chicken avocado mango salad, they both came out great! I love your videos you make it look easy and I enjoy your joyful spirit!
That is so awesome! I’m happy that you are enjoying the recipes that you tried, Tara.
First time baking a pie ever. It was great! The only thing I noticed is that in the video you said ‘mix one egg with one tbsp of sugar” but on the website it mentions one egg with tbsp of water. I ended up using the video as I was making it so I used the sugar. Also, I think I used a small pan or too many apples bc the liquid overflowed and spilled in the oven. No biggie. For my first pie, I think it was pretty amazing! Especially when you slap vanilla Ice cream on top. Thank you! I just subscribed! 🙂
Thanks for subscribing, Netti. I have no idea why I said sugar on the video – definitely, an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Novice baker here, this apple pie filling was a huge success! I can’t speak for the pie crust, as I used a frozen store bought one for ease (maybe will try homemade next time!). It was a HIT at our small family Thanksgiving…my boyfriend and I had to make another one a few days later because we were craving it and there wasn’t any left over.
We mixed Granny Smith and Honeycrisp apples and used just a LITTLE bit less sugar in the sauce, but my family tends to like things a little less sweet.
Thanks for the great, easy, delicious recipe!
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Hi Natasha, I’ve made your apple pie recipe 3 times two of those for thanksgiving and my family liked them a lot they were delicious the pie filling and the crust came out very good. Thanks 😊
Hi Maria, so great to hear that. This is one of our favorite recipes too, I’m glad you loved it!