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
This is an AWESOME apple pie recipe! My husband and I have enjoyed two of them in the past month or so 🙂
I have two questions:
1. About how long would it last in the fridge?
2. Can it be frozen?
Thanks again for sharing this fabulous recipe. I will be baking it regularly!
I’m happy to hear that this is both your favorite. 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.
Hi Natasha. I assemble this pie and freeze before baking. It bakes well from the frozen state. I just made three and froze them for Christmas gifts. They will bake them later.
Thank you so much for sharing that with me, Theresa!
This apple pie was absolutely perfect in every way. I read over and watched videos, of several other recipes before deciding on yours Natasha. I’m so glad I did, it turned out better than I imagined. It was a work of art and a masterpiece for the tastebuds. I wish I could upload a photo, I am so proud of it, mostly because I am not much of a baker. Thank you Natasha, I am so happy I found your site. you are a delight to watch as well, so cute!
Aaw, that is so wonderful! I’m happy to have seen your great comments and feedback. Feel free to share some photos of your creation on our Facebook page and group!
Not my first pie, but this recepie was a little different and I was a little nervous about the outcome. OMG! Best apple pie ever! It came out perfect, beautiful and delicious. I wish I could post a pic.Thank you so much!!!
Love it! Please feel free to share some photos of your creation on our Facebook page or group so others can see them too. Glad you loved the result!
Thanks for sharing this recipe. I made this for the thanksgiving party and it was a hit. Its a perfect and best apple pie ever.
That’s just awesome! Thank you for sharing your wonderful review, Sohesna!
This pie filling is delicious. I used the Spartan apples I had on hand and followed the recipe other than sprinkling some cinnamon and sugar on the top of the crust. Best apple pie I’ve ever made.
I love hearing this! This you for your great comment!
Hi Natasha,
I made this for Thanksgiving for family and friends. Everyone loved this apple pie. Not a bite left on anyones plate. Thank you for a great recipe. Will be making this again soon.
Kelly
You’re welcome! I’m so happy you enjoyed it, Kelly!
I have always made a good apple pie but this one up’d the game! Delicious! The one issue I have with any pie I make is keeping the lattice from falling apart when I cut it. I’ve tried both the egg wash and a milk wash. Neither seem to help. Any advice?
Hi Jodi, make sure to let it cool before slicing.
From the video, it doesn’t look like you covered the pie in the oven at all. How do you keep the crust from getting too brown? In the video it came out such a light perfect color. Looks so good!
Hi Lainie, this pie has always turned out golden for us following the instructions. We reduce the heat as written, and there is no need for a shield. If you find your pie is too close to the heating element or your oven is running too high, you may need to shield it. I hope you love this recipe!
Is there any chance you know what the 2 baking temperatures would be in the UK please. I’m hoping to make this tomorrow ready for father’s Day Sunday 🙂
Hi Georgia. 425℉ is 218℃ and 325℉ is 176℃. I hope that helps.
Made it yesterday for Thanksgiving, my brother in law said: “It’s so good I could cry”. That sums it up. Thank you for great recipe!
Wow! I’m so happy to hear this was a hit! Thank you so much for sharing that with me.
Do you have a slow oven?
Are you sure about that timing?
I did like you said 425 for 15 min. It kind of look cooked already. then lower to 350 check back 20 min. later. It was over cooked, all dark brown. How can you even keep it for 45 min. Did I missed something?
Hi Denis, be sure you are not using convection mode. Yes, that is the temperature we’re baking it at.
My daughter and I made this pie first time and it was delicious! We followed this recipe and it worked! Thank you!
Nice, great to hear that it was a success on your first try!
Turned out too sweet and soupy, the crust was tasty though. Next time I will try without syrup.
Hi Elina, make sure to let the pie cool before cutting into it for the juices to set and thicken. Also, if it is under-baked, the apples won’t have time to release their natural pectin to thicken. The syrup actually helps the apples to thicken.
I used this apple pie recipe for Thanksgiving and it’s a keeper. I’m very hard to please when it comes to sweets and I always have it in mind that “if I’m eating sweets, it better be worth it”
Note: I added 1/2 tsp of salt in the sauce.
I used this recipe to make apple pie for the first time. It turned out super delicious! The sourness of the granny smith apples and the sweet sauce complement each other. Thank you for sharing a great recipe!
You are very welcome! It is awesome to hear that you enjoyed this recipe.
Wow! Absolutely amazing. I’m not a fan of apple pie, but I made this for Thanksgiving and tasted it myself. Only apple pie I’ll eat!
That’s so great! It sounds like you have a new favorite, Lindsey!
How long do you leave the foil on? -if using it to avoid burnt crust.
Hi Kat, I watch the pie and will put it on in the last 15 minutes of baking if I think the crust is getting too dark.
Hi there! So excited to try this recipe. For those who may reheat this the next day after pre-cooking. Do you have reheating instructions? Thank you!
Hi Ali, 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.
Hi, I am making this recipe for thanksgiving and I am making it the night before. Is this pie able to keep over night and if so what would be the most effective way to save it.
Hi Margo, yes, 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.
This recipe is awesome!!! My family loved the apple pie and it was gone in minutes. Thank you Natasha. They have requested another pie for this evening.
That’s just awesome! Thank you for sharing your wonderful review, S! It sounds like you have a new family favorite!
Hello
We are baking your pie for thanksgiving and are wondering if we need to bake it at 425 degrees because it seems really hot for a pie?
Hi Sally, that’s right, we baked it at 425 F.