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,
I’m using a 1.5 in deep pie pan I was wondering if only adding half of the recipe to the pan would be a good idea or if adding the whole recipe would be fine.
Hi, a half portion would be a good idea in a short pie pan.
going to bake soon!
I hope you love this recipe!
I was wondering can I make up enough for like three pies ahead of time just the filling and then bake them off later
Hi Carolyn, I bet that would work! I would triple the recipe if you’re making the same size pie.
Made this it was one of the most delicious apple pies ever for the people That I made it for was wondering can I make up enough for like three pies ahead of time just the filling and then bake them off later
It sounds like you found a new favorite, Carolyn!! That’s so great! Yes, I bet that would work, I would love to know how you like that if you experiment!
tried this yesterday and it was perfect. it was my first time to make a pie and it was a success! the recipe is so easy to follow ! thanks for sharing you recipes! much love from the Philippines.
So wonderful to hear that. Thank you for sharing your good comments with us!
Really deserves a five star, but I was in a pinch and used premade piecrust, next time I will definitely do the whole recipe as this was really really good
Hi Vickie, I hope you try the full recipe soon!
The recipe worked really well!! I have made pie once or twice and the crust always turned out bad. But the crust recipe was amazing and the pie filling as well. Definitely will follow another recipe from here!!
Sounds perfect! I’m so glad you loved the recipe, Angelee.
My first time making apple pie and it came out soooo great. Thanks sooooo much
Nice one! Great job, thanks for your feedback, Clarisse.
I also made the crust using your crust recipe. My first attempt at pie and it was a 100% success.
That’s so great! Thank you for that wonderful review, Kari!
Thank u do much for doing this recipe. I was really craving apple pie and this recipe is perfect. I’m only 17 year old girl but I love baking. I just made this apple pie and it’s amazing.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
My comment is going to be number 1000! The best apple pie for sure!!!! I tried a million variations and this one is perfect!!! Thank you!
You sure are!! 🙂 Great observation, haha. & That’s just awesome! Thank you for sharing your wonderful review with me, Anastasia!
Hi Natasha! Absolutely love how all your recipes are so delicious and easy to make. I plan on making this recipe; I have a pie dish that’s only 1.5 inches deep. Is there a chance of my pie overflowing? Also, if I’m using Red Delicious apples, how much sugar should I use?
Thank you.
Hi Anusha, red delicious tend to turn mushy in the pie so I would not recommend them. They are also much sweeter and you would have to cut the sugar down, maybe as much as by half.
Hi, Anusha I was wondering if your pie end up overflowing did it end up overflowing.
Hi Natasha! First off, I want to thank you for making this Apple pie recipe so easy to follow with your step-by-step instructions. My husband loved it!
I’m just wondering if I make this the night before- will it still taste good the next day? Do I have to refrigerate them overnight or they can be left out on the counter? Thank you so much!
Hi Isabel! You’re welcome! I’m so glad you enjoyed it! & yes, you sure can, 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.
I just made this for my husbands birthday & it looks amazing; having tried it yet. I noticed the typed out instructions said the egg wash was 1 egg & 1 T of water but the video says sugar, NOT water. I definitely was following the typed instructions so I hope it didn’t mess it up much 🙂 otherwise it was fun & easy to make!
Hi Jenni, please follow the written recipe always as we can fix and update that but we cannot edit the video anymore. I hope you like it!
Used your recipe last night. It came out delicious! The crust slightly stuck to the pan in some places, though. Next time I’ll butter the pan before baking, but I’ll definitely use your recipe and techniques again!
Thanks!!
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
IT WAS SO GOOD!
Thanks, Ellie. Glad you loved it!
hello Natasha, this recipe is to die for! it is so delicious,
I do have a question,
would you know how I could change the recipe to fit into a 12 inch pan?
Hi Liza, I haven’t tried this in a 12 inch. I looked through the comments and didn’t see others have tried it either. I imagine you would need more ingredients.
I love the way you cook.the apple pie reciept with the weave crust is wonderful.something you can brag about .the whipped frosting and vanilla cake are great reciept.
Thank you so much for watching that recipe! I’m glad you enjoyed that.
I made this the other day with one slight variation and it was amazing! I reserved about a quarter cup of the sauce before mixing it into the apples. I egg washed the crust and baked the pie as per the recipe. When it was just a few minutes from being done I pulled it out, rewarmed the sauce in the microwave and brushed it on the top and put it back in the oven for the last few minutes. Once the pie cooled I had a beautiful sugar glazed pie crust!
Hello Abert, that sounds awesome! I”m happy that you enjoyed the recipe, thank you so much for sharing your experience with us.
First.. love watching you. You inspire me.
Second.. I’m going to attempt the best apple pie. And my question is do you think I could do that recipe in individuals little pies? Like pockets?
I’m glad you’re enjoying my videos and recipes. I imagine that will work although I haven’t personally tried that yet to advise, I recommend checking out the other comments below the recipe if others have shared and tried it!