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
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.