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
I made an apple pie last week; everything was really good about it except the bottom crust was soggy and the filling was running. I baked it for an hour at 375
With your recipe, I should not have a runny nose under cooked dough, right?
Hi Sierra, I haven’t had that experience. Was anything else altered in the recipe by chance? If the pie and filling sat out for a while prior to baking that may have caused the soggy crust as well.
I made an apple pie last week and found it very runny.
The filling was 6 apples, 2 tbsp of flour, and half a lemon. There was liquid in the bowl (not thick at all). Cooked for an hour at 350 and let it sit for 4 hours.
The way you make the filling it should not be runny after following the recipe right?
Hi Sierra, that is correct – it should thicken up nicely and be more like a thick sauce than runny. Did you change anything with the filling mix? Were your apples really large? It could have been too much apples if your 6 apples were very large.
I’m pinning this to use your crust recipe but no way will I ever get down the science of making homemade apple pie filling. Every time I try it comes out way too watery and ruins the pie. I’ve failed too many times! Much easier for me to just pop open two cans of apple pie filling.
I hope you give this one a try Serena!
I made this for Thanksgiving and my husband and son-in-law and I loved it. In fact there is one in the oven right now and can hardly wait for it to finish baking and cool. Your recipe has made apple pie one of my favorites. YUMSKI!!
I’m so happy to hear that, sounds like you found a new favorite, Marquita! Thank you for sharing your great review!
Hi Natasha! For the apple pie recipe what sugar is best? Brown or white, it makes no mention in the recipe. Making it this week. Thank you.
Hi Bruno, per the recipe we used “1 cup granulated sugar” (white sugar) I hope that helps.
Hello,
I’ve made this pie at least 10 times already. The recipe is very easy and it tastes great. For ease I use the Pillsbury pie crust and I prefer using honey crisp apples. Yesterday, I added 4 oz of fresh cranberry, that took it over the top fabulous!! Once again, thanks Natasha for another great recipe.
I hope you didn’t forget to snap a photo! Sounds like you found a new favorite!
I am going to try this recipe tomorrow, hoping I won’t fail with the crust. I’ve never made crust before, but there has to be a first, right? Wish me luck!
Yes! I hope you try and love this recipe soon!
Hi Natasha, My grandson love apple cobbler. Do you thin this filling would work well in a cobbler ?
Hi Linda, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
I will do that. Thanks
Forgot to rate it. Definitely 5 stars dessert!!😊
Thank you so much Anna!
Thank you for this incredible good pie recipe!! I combined it with my American friend’s pie recipe and tried it. It was awesome. I’m from and live in Hungary, and
I host my first Thanksgiving dinner tonight, and I hope my guest will like it too Thank you Natasha
You’re welcome, Lucy! I’m so glad you enjoyed this pie!! Hosting is a big undertaking! I bet they will love it!
Hi there from the land down under love love your recipes have made the best apple pie twice now and am about to make it again, love working with pastry.
Hi Helen! Sounds like that Apple Pie is a new favorite for you guys! That’s so great!
LOVE this pie . Big hit with whole family. So very delicious and easy to make . Thank you Natasha !!
I love when the entire family likes the same meal! That’s the best!
Hi Natasha, I made your apple pie yesterday and everyone loved it, it was so yummy and so pretty, the sauce was delicious. I wanted to ask you in your video you put egg wash with sugar but your directions have egg and water, which I used with water? Thankyou again for another delicious recipe, luv your recipes and your children are adorable
Oh dear, I meant to say 1 Tbsp of water, Mary. 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!
Oh no worries, luv what you do
I am making this pie ahead of time for Christmas. I never know do I cook the pie then freeze or do I freeze it raw. And then how do I re heat/ cook from frozen???
Hi Rhonda, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe
I made this pie last night. My whole family is still raving about it. The crust is as you stated buttery and flaky. It was the best crust I have ever made. The only thing I changed was using less sugar then called for in the recipe. I really am enjoying making your dishes. They are easy to follow and taste outstanding! Thank you Natasha. Happy Thanksgiving!
Hi Holly, I’m so happy you loved the recipe! Happy and Blessed Thanksgiving to you also!
This is a great recipe, but I tweaked it a bit. My first time ever using this sauce method and I was pleasantly surprised. Instead if a lattice topping, I did a streusel topping that my family loves. Thank you Natasha. Great recipe. I just wish I could post a pic of the 2 pies.
Hi Nathan, I would absolutely love to see your pictures. Maybe you could post them in our Facebook private group or email them to me. Can you share the recipe for the topping? Sounds so good!
I’m making the pie the night before Thanksgiving. Should I refrigerate it after baking or store on kitchen counter?
Hi Holly, this pie can be baked the day before Thanksgiving. Let it cool to room temperature then cover and store at room temperature overnight. You can also refrigerate and put it in the oven before serving just until it is warm.
My first time making apple pie was with your recipe and it was a huge success. So simple to follow and so delicious! Thank you I’m making another one ready for thanksgiving.
You’re welcome! I’m so happy you enjoyed it, Ashley!
My sister tried this recipe and said it was out of this world and I’m trying it for thanksgiving this year! Just one helpful tip for those who don’t have food processors: freeze your butter and then use a cheese grater! it works wonderfully!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Oh my goodness, Natasha!!!!! This is the best apple pie that I have ever prepared for my family!. This will be my go to recipe from now on.
That’s just awesome, Ines! Thank you for that wonderful review!
Natasha, one more question Can you cook this pie day before Thanksgiving? Will it be good the next day? How do i store it and heat it?
Hi Vlada, yes you can bake the pie the day before Thanksgiving. I would let it cool to room temperature then cover and keep it at room temperature overnight. You can also refrigerate and put it in the oven before serving just until it is warm.