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
Hi Natasha, looks amazing, but my husband has had cancer and has been told to avoid sugar as it is a recognised pathway. Can I substitute Stevia successfully in your recipes?
Hi Shiona, without experimenting, it is difficult to say if every recipe can be substituted straight across. I wish I could be more help with your question. I haven’t tried making this apple pie sugar free.
Hi Natasha..Can
I make the pie a day before,keep it in fridge and then bake it on the day I have to serve?
Hi Ambreen, I haven’t tried assembling it but my concern is that the filling might get too juicy and cause the crust to be soggy. If anyone else has experimented, please let us know! I have tried making the crust the day before and you just have to let it sit at room temperature for a bit or it will be too difficult to roll out.
Thankyou for replying!
Made this and my family loved it wanna make for thanksgiving but wanted to no if I can leave top crust whole and not cut in the strips
Hi April, that will work, but I would suggest making slits in the top of the pie to vent.
I know the pie crust can be made ahead and refrigerated but what about the apple mixture. Can it be made a couple days ahead and then put together with the crust and baked later?
Hi Susan, I haven’t tried that so I’m not sure if the apples would get too juicy or get discolored.
I love watching your videos. I have tried many and loved everything you have taught me to make. You are so adorable and make cooking fun. Thank you for making cooking/baking fun and delicious.
Thank you for that wonderful compliment!
Hi Natasha I am fixing to make that pie I hope that it comes out like yours. How do I get the recipe for the dough thanks
Hi Mary, we have this pie crust recipe here linked in the recipe. I hope it helps.
Looks so delicious…I plan to make this for Thanksgiving. If I purchase the crust what can I use on top of the pie? Your recipe asks to add extra dough on top.
Hi Sandra, I haven’t tried with this recipe but a crumble topping may work, although you would still need the pie dough for the bottom.
A lot of frozen pie crusts come two crusts to a package. You can roll out the second crust and use it for a top. I’ve done this for a making pot pies in the past, works perfectly!
Hi Natasha – I’m trying this recipe this weekend for a friend’s Thanksgiving lunch but I have 3 pies to make (Apple, Pumpkin and Pecan). Besides making the crust in advance is there anything else that can be done the day before to help manage time on the day? AND…:-) can I use this pie crust recipe for Pumpkin and Pecan pies? xx
Hi Linda, you can use this pie crust for pumpkin and pecan pies but I would recommend pre-baking or blind baking the crust. I have instructions on how to blind bake in our pie crust recipe post.
I made this pie last week. I bought pie crusts because I was low on time. The filling was absolutely delicious. I’ll be making this again for Thanksgiving!! Thank you for a great pie recipe.
That’s so great! Thank you for that awesome review, Diane!
This was amazing! I made this last week…BEST apple pie ever!!! The crust recipe was wonderful too, much better than my old recipe. I’m making 2 more of these pies for our thanksgiving potluck at church on Sunday. Thank you so much Natasha!
You’re welcome! I’m so happy you enjoyed it, Hannah!
Hi Natasha! This is my first time making apple pie ever and I have to say your recipe is SO EASY to follow! It looked and tasted amazing! My only issue is that the filling didn’t thicken as much as yours did…not entirely sure why but I know there are a couple things I’m going to try differently next time so we’ll see what happens!! Any suggestions would be greatly appreciated. Thank you so much for all your amazing recipes!
Hi Catherine, did you possibly use more apples? That is a common culprit of it not thickening up. I’m so glad you loved the pie!
The best apple pie I ever had! The filling is sooo good! Thank you for another great recipe!
That’s just awesome!! Thank you for sharing your wonderful review
I made this apple pie recipe using the pie crust recipe! It was the absolute best apple pie I have ever made hands down. I watched the video, read the recipes through, and my pie was delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I don’t know what I’m doing wrong but my sauce came out like kasha. Made it three times and still comes out like kasha😢
Hi Lizz, I haven’t had that experience but it is very possible that it is due to the type of apples used, If they are over-ripe or not crisp apples, they can get mushy.
Hi Natasha, I love your recipes and I am trying this “the only apple pie recipe you will ever need” recipe for the first. I made 2 and they are in the oven, look beautiful, I hope that they taste great too, thank-you.
Lucia
I bet your home smells so good right now, Lucia! Thank you for that awesome review!
How far ahead can you make this apple pie for Thanksgiving?
The day before? Keep it out or put in fridge?
How long ahead can you cook the whole pie
ahead of time?
We’ve enjoy it with in the first few hours I haven’t tested with reheating it but I believe it should work. If you experiment, let me know how you liked the recipe
More like a ? If I may I am making the apple pie right now bbbuuuttt lol it is over flowing juice good bet at that 1/4 cup allready worried why it not thickened I measured all to a”t”..can u give any help?
Hi Diana, That could happen if you used a really small pie pan (like the tin disposable ones), or if using too many apples. I would suggest placing a sheet of foil under the pie to catch any stray juices. Also, make sure to watch the full video tutorial to see where things may have gone wrong.
I don’t even know where to start! lol Made this pie today and I was so proud of myself! Turned out so delicious. Used granny smith and some other green apples from farmer market that had a lot of flavor. Only used 3/4 of a cup of sugar for the filling and it was perfect! I used to go to the Apple Hill to get that special apple pie every year now I can make my own that taste just like that! I’m so happy. My family loved it too.Thank you so much for the recipe Natasha!
That’s just awesome!! Thank you for sharing your wonderful review, Liya!
Love Love Love this recipe for Apple Pie; it is the best I have ever made. Husband wanted it for breakfast the next day.
Will always use this recipe in the future.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I tried this recipe over the weekend… and I didn’t like it as much as your original recipe (deep dish apple pie). It was till very tasty, except I didn’t like the mushiness that sauce gave the pie… and I like a closed top instead of the lattice top.
Hi Julia, I’m glad you loved our deep dish apple pie. This one isn’t normally supposed to be mushy unless a soft apple is used – could that be the issue? Granny smith apples are best since they are crisp and don’t become mushy. I have some other options listed above in the post which may help.
When I watched your video I sorta did a double take when you said to mix an egg with a T of sugar to brush on the top of the pie. In the recipe it says to use the more traditional T of water. Did you mean sugar?
thanks
bill
Oh dear, I meant to say 1 Tbsp of water. I have it correct in the print instructions. If only a video was easy to edit but alas, it’s impossible at this point. My husband and I both didn’t catch it!