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
wonderful recipe < mom and now I. always add a Mackintosh apple withe Granny Smiths. the additional Mackintosh will melt down and create a thickening juice thus no flour. try this but dice up that apple or use two iff their small " Good Appetite "
Thanks for sharing that with us, Joseph, and we appreciate your review.
What size is the pie plate that you used for the apple pie ..it looks like a deep dish ?
Hi Cindy, we used this 9″ Deep Pie Plate HERE.
Could this pie filling recipe be used for canning? It is so delicious! I am not a fan of most canned apple pie filling recipes. Apple pie is best when it makes its own juice.
Hi Julie, I haven’t tried canceling that myself to advise.
Loved it, absolutely yummy, yummy. yummy – I’ll be making it again !!!
I’m so happy to hear that! Thank you for sharing your great review, Steve!
I’ve just cooked your amazing pie recipe. I haven’t tasted it yet as I’m taking it to a special dinner. The instructions are super easy to follow. Thanks for this great video
I hope you love it and thanks for sharing that with us.
DELICIOUS. Will always make my apple pie this way. Made it for company and they loved it as well.
That’s so great! It sounds like you have a new favorite, Doris!
Hi
I want to make individual 5″ pies. Can I use this recipe and divide the filling? Will your pie crust recipe also work on these small tins? How long will the pies last in fridge and/or counter? I’m sorry for all the questions, but I really want to try your pie recipes and make them in 5″ pie tins for Thanksgiving. Thank you in advance@
Hello there, that sounds like a good idea however I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha, I just made my second pie. This time I even did the crust! This pie is amazing!! I used Honey crisp apples, a quick shake of vanilla and a pinch of allspice in addition to the cinnamon and the flavor is amazing!! My pies were always watery, I could never seem to get it right! Those days are history!! I shared your video with a coworker and his family lived the pie as well. Thanks so much for sharing.! I hope to post photos on your FB page soon.
That is awesome, Rosemarie. I’m glad that you found a perfect recipe that you love. Thank you for sharing my recipes with your coworkers and friends too!
Amazing recipe! Thank you so much for taking time to do a video with it! my question is, can this pie be assembled for freezing and baking at a later date? Not that I mind eating it immediately but if I can bake some for family to pop in the oven on Thanksgiving or Christmas morning, that would be over the top awesome!
You’re welcome, Vanesa. 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.
Hey Natasha, I want to make this but I have to make it showing how to prevent enzymic browning, could I add lemon juice to the final apple mixture?
Hi Jenna, I haven’t tried that to advise. If you do an experiment, please share with us how it goes.
Yes I will thank you, another quick question – can I make this pie with store brought puff pastry?
Hi Jenna, I haven’t tested that so I’m not sure how that would work. I would be concerned about the crust shrinking in, but without testing I can’t say for sure.
The cinnamon actually prevents browning. Not sure how, but I know this because I make cinnamon apples as a snack pretty regularly (slice up and apple, put it in a baggie, add cinnamon, seal baggie and shake to coat). The apples will last all day with just the cinnamon!
Made it for the first time and it was delicious! Our family of 6 finished the whole thing for dessert for our Canadian Thanksgiving. I love apple pie but never buy it because store bought is too sweet. I used Granny Smith apples and the sugar amount in this recipe was perfect.
Thank you Natasha!
You are very welcome, Anna. Happy to know that your family loved this Apple Pie recipe!
I’m going make this tomorrow. Can’t wait. I LOVE good pie crust, so I’d prefer to use a full top crust. If I do, I wonder if the filling will end up too runny because less moisture will evaporate than if I used a lattice crust. What do you think?
Hello Deb, I think that will be okay. If you try this recipe with some revisions, please share with us how it goes.
G’day Natasha, I haven’t tried your recipe yet but I intend too. Should the apples be cooked before adding the sauce mixture? If so how do you cook the apples please mate?
Hello Pete, you can see the Salad Spinner that I use here in my Amazon Affiliate Shop.
G’day mate, sorry what has the “salad spinner got to do with my question regarding do i need to cook the apples for this Apple Pie recipe Natasha? If so what’s the best way to cook/stew apples please mate? Pete
Hi Pete, you do not have to pre-cook the apples for this apple pie filling.
G’day Natasha, thanks very much for your reply mate. I will give your apple pie recipe a crack over the weekend 🙂
Pete
Enjoy! Let me know what you think
Can I make this the night before, can I reheat it for the next day?
Hi Nancy, yes that would work great. you can let it cool to room temperature then cover loosely and let it sit at room temperature overnight then reheat until warm the next day if you prefer to serve it warm.
Hello!
I noticed that in direction number 6 it says to mix one egg with 1 TBS of water but in the video tutorial you say 1 TBS of sugar.
Hi, that was my mistake. I meant to say mix with 1 Tbsp of water and it was a verbal typo. The written recipe is correct.
I’ve baked a lot of pies and cakes over the years and this is easily the BEST pie I’ve ever made. It beet out my favorite bumbleberry pie. Absolutely perfect and the crust was so easy and delicious.
I am so happy to hear that. That is quite a compliment and I appreciate it very much!
my grandma makes apple pie with the same ingredients but with a different twist. I think its good if you hire a narrator. Ur voice is shaky- according to my daughter.
That’s a really rude comment to make to someone you don’t know who’s giving you recipes for free
I have used the same apple pie recipe for more than 40 years. I now have a new favorite recipe and use it every time. Thank you for this. It’s perfect!
That makes me so happy to hear and thank you!
I made it and it was a smashing success. I divided the recipe in two since apples are a bit costly. I used three apples and it turned out so good. The cinnamon gave a warm kick and the apples released there juices it was soft but still had a bite to it. Everyone was surprised that me and my sister did the lattice topping since I’m 12 and she’s 10 . It was the first time I made and ate pie. Thank you for letting me have that experience.
I forgot to mention I used margarine for the crust and it turned out flaky and buttery so if anyone wants to use it its a good alternative
Great to hear that it was a success! Thanks a lot for sharing your experience and taking the time to leave a review. Glad you enjoyed it!
Followed the recipe exactly. Loved the crust, loved the sauce, but something is missing for me and after several bites, I realized it’s lacking sweetness. Granny Smith apples being tart, it makes for a bit not sweet enough dessert in my opinion. I will try this recipe again but will mix the apples to include a sweeter variety. That’s why this is not a 5 star review.
I use a combination of granny and honey crisp apples and reduced the sugar to half a cup instead of a cup as the honey crisp apples are sweet. This combo of apples is the best I find,,,tart and sweetness. Have been getting so much compliments from this recipe…it is a winner!🏆
I’m so happy you loved the apple pie and I think it’s so smart to mix apples like that.
Can you use this recipe for canning?
I have not tried that out yet, if you get a chance to I would love to know.