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
I tried your recipe and it is so good! I usually don’t make my own pie crust but this was easy, although it took more water, possibly due to our elevation, anyway, it was delish, I’ve been enjoying making several of your recipes.
Hi Deena, thanks for sharing that with us. I’m happy to know that you tried the homemade pie crust and liked it!
I baked for many years but as we get older we tend to buy ready made dishes because they’re easier. They are easier but sometimes tasteless. Since I discovered Natasha’s Kitchen I have started baking again. Her recipes are easy to follow and so good! Thank you for sharing them with us. Your apple pie is my favorite!
I’m so inspired reading your review. Thank you for sharing that with me!
So when you need to egg wash the edges of the pie crust, do you mix 1 egg and 1 Tbs of sugar or 1 Tbs of water together? The instructions say egg and water but your video says egg and sugar.
Hello Hannah, sorry for the confusion. Please use the recipe as that’s the most updated one. Thank you and I hope you love it!
I was skeptical if I can pull it off, but with your recipe, it was very easy to follow and very delicious filling indeed! Made this apple pie two times already 🙂 Thank you for your wonderful recipes!
Very nice! I think this is going to be your new favorite apple pie recipe!
Thank you Natasha for all the wonderful tasty recipes 😋 Your added JOY in cooking, tips and instruction are a great bonus! Just took pie out if oven — house smells AMAZING! The next hour of waiting won’t go fast enough lol.
I’m so happy to hear that! Thank you for sharing your great review!
Can I make it ahead
Hi Ghousia, 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 for the lovely recipe. I always make apple crumble so this was somthing completely different esp the sauce. Please help though, my pie came out very dark :-(. can i pre-cook the apples a bit and then cook the pie on 180C (i think it might be something like 365F) for the hour? or should i cover it with foil in the beginning and then remove the foil. The very dark crust doesnt look nice. Thanks so much. Love from Belgium
Hi, if the apples came out dark, it’s likely due to using too much cinnamon. A little goes a long way in this recipe.
No. The pie crust. It is just lovely but its so dark. Doesnt look as nice as yours in the photos. The apples were great. I cubed them. The cinnamon was perfect. I used the recipe as is. Didnt change anything. So thats why i was thinking to bake it at a lower temperature but then i might have to pre cook the apples a bit. How do you keep your pastry so light golden and not very dark?
Oh, I see, you may just need to shield the crust with foil (see tips for that in the post above).
This recipe was really good, but the only complaint I have is that it’s too watery. Even after letting the apple pie set for a day, the filling was still so watery. I think the reason for this is that the recipe doesn’t actually cook down the liquid in the apples, which is why it tends to have too much juice. If you are looking for another recipe, I recommend ‘preppy kitchens’ apple pie. It was not watery at all, and it set nicely. But overall, I love your recipes Natasha! Your soups, and chicken pot pie always turn out amazing!
Hi Carly, I haven’t had it turn out watery but I am always happy to help troubleshoot. Make sure not to use too many apples – also it could be due to the type of apples used. Lastly, make sure to give it enough time in the oven for the pectin to break down and cause those juices to thicken.
I hear this is a problem when using granny smith apples due to their very high water content. It has been recommended to macerate the apples first (slice the apples and toss them in the 1 cup of sugar) and let them set for about an hour or 2. This will take out much of the juice. You can then reincorporate this juice in a reduction and put it back in your pie filling
Hi Natasha.
My sauce did not turn smooth like a caramel sauce. Instead it was chunky. No matter how much I stirred. I followed ur direction but not sure where I went wrong.
Hi Shani, make sure to cook the flour in butter before adding the liquids. Also, avoid cooking at too high of heat. If you are seeing clumps when you add it to the apples, that is normal and could be due to cold apples, but no worries, it will come together in the oven.
This looks wonderful! Is it possible to make it ahead of time? Or would you recommend putting the pie together and waiting to bake it on the day of an event?
Hi Anne, 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 so much!
My daughter Sandra made this pie for me and it is the best I have ever tasted! Apple pie is my favorite dessert, so I know pies. I will make your recipe myself. The best crust ever!
Thank You!
Thank you so much, Micheline. I’m so glad you loved this pie!
Hi Natasha
My 1st time making pastry n Apple pie.
It taste very nice, but I think the ingredients maybe too wet. The pie cannot hold the Apple ingredients.
The top pastry is very crunchy Overall taste very nice.
I think my problem is I don’t have oven. I use airfryer instead
I will keep on trying again
Maybe next times I put in lesser water
From singapore
Hi Amanda, this recipe wasn’t intended for an air fryer and I suspect that was the culprit.
Hi Natasha .. great recipe! but I have a question my caramel when I am cooking it looks exactly like the video, but when I let it cool down it gets harder it is not smooth anymore … do you know what i am doing wrong? I am following the 1 min and 3 min cooking time … not sure why it solidifies when it gets cold… thanks 🙂
Hi Katia, if you are talking about the sauce that mixes into the apples, it is normal for it to get a little thick when it hits the cold apples but no worries, it will thin out and bake up well with the pie.
Great recipe, I’ve done it several times and its so easy to make considering that a im a teen with not much experience. What can u do with the left overs?
So great to hear that you’ve enjoyed making this recipe, Sandy. 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.
Best apple pie I ever tasted! I followed the pie and crust recipes exactly and wow it is the perfect pie.
I’m so happy to hear that! Thank you for sharing your great review, Hillary!
We absolutely love the Apple Pie, rich sweet ( just the perfect sweetness), so delicious. Super easy to make. My family loved it!
I haven’t tried this recipe yet, but knowing Natasha’s recipes, and by the comments, its going to be another one for my recipe box. However, question before I make this one. Once baked are the apples soft or do they still have a firmness or slight crunch to them? I’m looking for a softer texture. If it is firmer, do you think I could boil the apples in water/juice or even in the sauce for a few minutes before adding them to pie crust? I assume if I add the apples to the sauce while on the stovetop that may ruin the sauce and it won’t setup as well when cooking in the oven? Thank you and I just love your recipes😊
Hi Sharon, the apples are soft once they are baked. Be sure to slice them thinly so they have a chance to soften up. I hope you love the pie!
Question on the size of the pie pan I need for this pie, the recipe calls for a 9 inch but not the depth of pan, my pan is 1.5 is that deep enough or will the filling spilling over be a concern?
Hi Mandy, we used this 9″ pie plate HERE.
I used the recipe for the pie filling with my mother’s pie crust recipe! The filling was delightful! I used Fiji apples since I had an abundance of them and added a dash of nutmeg in too. This recipe is a keeper! I can’t wait to try and make it again with other apple varieties!
That’s so great! It sounds like you have a new favorite!
Sensational! My family loved it and it’s a keeper!
I’ve used 1/2c of sugar instead of 1c and sprinkled the crust with cinnamon sugar.
My son served it with vanilla ice cream.
Thank you,
Tamara
Thank you so much for sharing that with me. I’m glad you all enjoyed this recipe, Tamara!