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
Thanks so much for this Apple pie recipe. I have made this for the second time and it came out awesome. It’s my go to recipe for Apple pie.
That’s so great, Mary! I’m happy you loved it!
Made this last night and tasted it this morning and it is wonderful! My husband usually says he has to have ice cream with apple pie, but said this was amazing even without it! Huge win! The homemade crust is definitely worth the work that goes into it!
Hi Stephanie! Thank you so much for your lovely review!! I’m so happy to hear you both enjoyed this apple pie!
Hi there, I was thinking about making mini versions of this in a cupcake tin and was wondering how long the cook time would be?
Hi Jenna, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Good morning Natasha,
Many thanks for your delicious recipes. I use them all the time. I have a question please, how can I store the apple pie and for how long?
Hi Rania, 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.
Made this tonight to use up a bunch of various types of apples in the fridge. Subbed out 1/4c of the sugar for brown sugar instead and got a nice caramel flavour with it. Great recipe for filling, thanks 😊
You’re welcome, Katie. Thank you too for your good comments and feedback!
Natasha, we love your apple pie recipe. It tastes like mine but yours is so much easier to make. I would love to can this the pie filling. Besides adding lemon juice in each jar, would you cook the apples first? I’d love to try but want to can safely. Thoughts?
Hi Roberta, thank you so much for sharing that feedback with me! I haven’t tested this by canning it to advise if you happen to experiment though I would love to know how you like that.
Just made this for the first time and it came out amazing!!! I used Pillsbury ready made pie crust to save time. My boyfriend loves apple pie and he loved it too!!!
Hello Gina, that is awesome! I’m happy to know that you all enjoyed this pie.
Hi
I’m going to try this recipe, but l want to nake it the day before l serve it. Should I bake it or bake it the day of . Wondering what to do. Orwill the pie dough be soggy when it bakes the next day.
Thanks
Hi Sandy, If making it a day ahead, I would let it cool to room temperature then cover and keep it at room temperature overnight. If keeping it beyond 24 hours, I would refrigerate it. It’s nicely served warmed or at room temperature, but it does reheat well.
Hi Natasha! At what temp and how long would you reheat it in the oven for? Thanks!
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 for 350°F.
I love this recipe. I was wondering if you can make pie filling before and freeze until you need it??
Hi Jennifer, I haven’t tried freezing this to advise. If you happen to test that out, I’d love to know how it goes.
So so good! Was originally intimidated by the recipe but it was actually super easy and delicious 🙂
Glad you gave it a try! Thank you for your good comments and feedback, K.
Love this recipes. The crust was perfect! The apple pie filling was delicious but a little runny even after the pie cooled down for an hour. Any tips on making the filling more solid? Thanks!
Hi Macy, if it’s still to runny, you can try cooking it down a bit more.
I will give that a try. Thank you!!
have you ever tried this filing for an apple crisp?
Hi Natalie, I did try it and it actually wasn’t great for apple crisp. I actually tested it through and will share the perfected recipe this coming Friday! We’ve made it probably 7 times in the past 2 weeks. So yummy!
Hi Natasha,
Love your recipes!
I would like to make this pie for a dinner gathering and will normally prepare the dessert in the morning. Will this end up soggy by evening time and if I were to reheat it, what temp shall I reheat at and for how long please? Thank you!
Hi Yvonne, I would bake it in the morning then let it cool to room temperature. You can either serve it at room temperature or warm it up a little in the oven. It’s great at room temperature though and it will not get soggy.
I have done this recipe more times than I can count and its delicous.
I am having a problem though when I make the pie as big as yours the crust crumbles very easily and it looks very sloppy
Is there something that I might be doing wrong? Thankyou
Hi Analise, if the dough is crumbling, it may need more water. Make sure also that you are measuring your flour correctly, or just add slightly more cold water for it to hold together easier.
Thankyou for replying 😊 Will try for the next time 😍
Hello, may i know what are the ingredients do i need to reduce in if i am baking in a 7 inch round plate. Thank you!!
Hi Sy, I haven’t tried this in a 7-inch pan but I bet that could work! I would make slightly less filling. I hope you love it!
Could the apples and sauce be frozen to make the pie at a later time?
Hi Rebecca, I haven’t tried freezing it yet but I think that would work! If you give that a try, please share with us how it goes.
I haven’t tried it yet it’s baking currently but I have a question on the egg wash. The recipe says to beat one egg with water but your video says to beat one egg with sugar. I’m just wondering which is correct. I went with the sugar version.
Hi Kristy, I misspoke in the video (like a verbal typo), and there’s no fixing video audio once it’s out there. Sorry about that, and there is no sugar in the egg wash. I’m so happy you loved it anyway and that this has become your new favorite. I wonder if I’m missing out by not putting sugar in my egg wash?
Wonderful pie. It is amazing!
How long can it sit on the counter when done baking? How long in the fridge? Will it last longer in the fridge or on the counter? Its only me so its going to take a while before it’s all eaten haha.
Hi Krissy, If making it a day ahead, I would let it cool to room temperature then cover and keep it at room temperature overnight. If keeping beyond 24 hours, I would refrigerate it. It’s nice served warmed or at room temperature, but it does reheat well.
This is absolutely the best apple pie I’ve ever had! Let alone be able to make it for my guests. To die for.
That’s awesome feedback, Lorraine. Thank you for sharing your experience with this recipe!
I am canning some apple pie filling tonight and had planned to save some of the granny smiths to make this pie tomorrow, but i goofed and peeled them all. Do you think it might work to make the filling and refrigerate it tonight to make the pie tomorrow? The apples have already soaked in lemon water, so I think they’ll be okay. If i do this, should I reheat the filling? Is it important that the filling be warm when it goes in the oven?
Also, I read through all the comments to see if this question had already been asked, and I noticed a few questions and comments were asked numerous times. I wanted to mention that I don’t believe that this can be canned, as flour is a no-no in canning. Clear jel is, I believe, the only accepted safe thickener for canning. I’m pretty sure that the butter also rules it out.
And lots of people mentioned that the filling is runny. I noticed that it takes a while to come up to a real boil, but simmers around the edges for a while. If they’re starting the 3 minute timer at the simmer instead if at the boil, maybe not enough of the water is being evaporated? Just my thoughts…….
First time making apple pie… Thank you for this easy, delicious recipe.
I’m so glad you gave this a try, Anthony! Thank you for your great review!
This was my first time ever baking a pie and even though I was learning as I went, the pie turned out amazing ! My family loved how the crust turned out and the filling was so easy to make! Highly recommend this recipe 🙂
Thank you for your lovely review, Cynthia! I’m so glad you enjoyed it!