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
The pie is delicious. Have you ever used any other type of apple? I have an abundance of Fiji apples and wonder how they will cook and taste in a pie.
Hi Dee, I haven’t tried this with fuji apples, but one of our readers reported using a mix of apples, including fuji. If you experiment, I would love to know how you like that.
I made this tonight with Fiji apples! It turned out wonderful!
Wonderful recipe! I worked at a busy apple orchard for years and made 1000’s of pies….after some tweeking for my own taste (and a few tricks that I learned over the years), I have to say, this pie was delightful! I have froze the piecrust, thawed it, and it is fine, I made it a day ahead then baked it and it was great Thank you for sharing your passion for food with everyone… you do it with such flair!
I’m so happy to hear that! Thank you for sharing your great review, Gail!
I follow the recipe exactly, using granny smith and golden apples..Super delicious, our new favorite apple pie!! thankss
That’s just awesome! Thank you for sharing your wonderful review!
Best tasting apple pie ever and I’ve been baking for 47 years. Easy and delicious.
That’s so great! It sounds like you have a new favorite!
Cooked today. Very nice pie with good pastry. It didn’t take the 45 mins on lower temp. I gave it 35 and was fine.
Will make again as I love apple pie.
Sounds great! Thanks for sharing that with us, Simon.
Love this recipe! It’s my first time baking pies, I baked one apple and one blueberry (Natasha’s recipe of course.) Actually, I threw in some raspberries with the apples and it was divine. Thanks for making my first pie baking experience a success!
Yay, so glad it was successful! Thanks for sharing, Monica.
I am in Australia and I made your apple pie for Christmas Day lunch. It was delicious and devoured by all! It was such an easy straight forward recipe and your instructions were very clear. Thanks so much.
You’re so welcome, Pam. I’m happy that everyone liked it!
Thank you for the recipe. I made it but I found some discrepancies in the measurements. I used measuring cups and kitchen scale to be accurate but still the outcome was not as I expect it (like your apple pie).
For example, the dough didn’t need was, 3 tbsp for the sauce was a lot and the filling taste it flour. I wish I did it without the filling sauce.
Overall it was not bad but as I said it is below my expectations.
Hi Ahlam, the measurements are correct and this is normally a very popular recipe – make sure to make the sauce over the stovetop as mixing the flour without cooking off the flour taste would make the filling taste like flour. I’ve never noticed a flour taste otherwise especially with the lengthy baking time in the oven. I hope that helps to troubleshoot.
Hi Natasha,
I will do that next time!
Thanks again.
Thank you so much for sharing this beautiful tasting apple pie. I normally don’t leave comments only for the ones that are as scrumptious as this one. I’ve always made apple pies the simple boring way, but this one is simple but a 100% more tasting. My husband is in love with it. This will definitely be added to my recipe book. Merry Christmas!!
Hello Robin, thank you so much for sharing your experience with this recipe. I’m happy to know that you and your family loved this apple pie! Merry Christmas to you all.
Wow – the best and so easy to make! Thanks Natasha.
Thank you so much!
I have tried several apple pie recipes and this was the very best ever
I’m so happy to hear that! Thank you for sharing your great review, Shivana!
The first time I made this, I brushed the pie crust with egg and sugar.My family liked it. Since you corrected to brush with egg wash diluted in water, my family liked with sugar better. And so, I have made this delicious apple pie several times given to friends and relatives with turbinado cane sugar on top.
Thank you for sharing that with us Vickie! I’m glad you all enjoyed that!
ALL of your recipes are WONDERFUL! When I’m lookin for a recipe I come here, to Natasha’s Kitchen.
LOVE the apple pie!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Forgot to rate!
Hi Natasha. This is my FAVORITE apple pie recipe! Always a hit with family and friends. Can the filling be made the day and chilled until ready to roll out the crust?
Hi Shawn, I haven’t tried that but I think the apples might release some extra juice and might get a little brown if pre-making it a day ahead.
I made the best pie crust with this apple pie and it is delicious. The instruction video was so helpful. Im so proud of my first ever 100% made from scratch apple pie. Thanks Natasha!
I’m so glad that was helpful, Melissa! Thank you for that wonderful review!
This is the best apple pie I’ve ever made and ate. Been baking for 50 years.
That’s just awesome! Thank you for sharing your wonderful review!
I’m not a full fledged baker or cook. I followed Natasha’s apple Pie recipe. ( never made pie crust before). It turned out soooooo good, flaky crust, firm apples, pieces stayed together when cut. Did not have a food processor so I mixed by hand with my grandmas dough mixer. excellent! thanks natasha
I’m so glad you enjoyed it, Keith! Thank you for the wonderful review!
I am so impressed with your videos, that my whole Christmas dinner will be your recipes! Beef tenderloin with mushrooms, mashed potatoes, asparagus casserole and apple pie with ice cream. Thank you so very, very much!!
That sounds like a great menu, Doris! Enjoy and I hope you and your family will love the recipes that you will try.
I’d like to make this in a cast iron pan. What temp do you suggest and for how long? Cast iron will hold the heat longer, correct?
Hi Janette, I haven’t tested this in a cast iron to advise on temperature and time, but you are right; a cast-iron will hold heat longer.