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
Hi Natasha. I have made your apple pie many times and love it. I was wondering if it’s possible to freeze an unbaked pie. If so, how should it be packaged and does it need to be thawed before baking? Thank you
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. Can I prepare the filling and the pastry separately the day before and keep it in the fridge overnight? Cant wait to try this recipe. Just look so yummy
Hi Susan, I haven’t tried it that way before. This recipe can be made ahead and 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.
You said brush on the top with egg and sugar but the recipe says 1 egg and water. Can you clarify that, Thanks
Hi Jay, I recommend following the written recipe at all times as this one we can update in case we change some of the ingredients a bit to get better results.
Ok, I will give it a try, I have a sack of honey crisp that need some eating. The egg and sugar sounds good though. Thanks.
Currently baking this for the first time, and after the first 15 minutes on 425 I noticed my crust edges were drooping over the side, so my pretty edge waves are no more 🙁 I noticed you used a deep pie pan and so your edges were inside the pan while mine were sitting on the top edge of the pan. Could this be why the edges are drooping? It’s the first time I am using an all butter crust so I didn’t even think that the crust might droop as the butter melted. Can’t wait to see how it comes out!
Hi Susanna, this recipe does work best in a deep-dish pie pan (see the one I linked in the recipe above). It’s best for the sake of the crust as well as the filling, otherwise, it would overwhelm a shallow pie pan.
Hi! I made your filling and while it turned out delicious my pie was soupy. What did I do wrong? Will be using it again but wanted to check with you.
Hi Laisa, it shouldn’t be like soup, I recommend following all the recipe tips and notes, also ensuring nothing was mismeasured. I hope you give this another try soon!
Hi Natasha. I have made this wonderful pie several times but I find peeling and slicing the apples so thinly very tedious. I’m going to buy the apple peeling gadget. It looks like the apples are sliced thicker than you would get by hand. Will it still work for this recipe. Will the apples just take longer to cook? Thanks
Hi Jan, the apple slices are about 1/4″ thick and the apple slicer saves a ton of time. I think you’ll love it. I make apple crisp way more often.
Hi Natasha! I have tried to cook the filling, twice, following the written directions and watching the video, but each time it separated. What am I doing wrong? Thank you.
Jacqueline
Hi Jacqueline, overheating can cause that but it is not a problem. Just stir with the apples and it will bake up properly in the oven.
Hi Natasha. Made your apple pie with your crust and I have to say it is just delicious. And very easy too I may add. I do a lot of cooking and baking, especially since retiring, and the flavor and consistency of this pie is now added to my favorites. Thank you so much!
I’m happy to hear that it’s now one of your favorite recipes, Maggie. Thanks a lot for sharing that with us.
Hi Natasha! Best apple pie I’ve ever made!!!!!! It’s definitely worth it to make the sauce!!!! Granny Smith apples work perfectly! My husband raved about the pie and almost ate 1/2 of it by himself! Can this same recipe be used for a pear pie?
That’s just awesome! Thank you for sharing your excellent review, Evon! I haven’t tested this with pears myself to advise. If you happen to test that out, I’d love to know how you like it!
Delicious!!! Best apple pie recipe I’ve ever made! Was the talk of my bestie’s Christmas gathering… Everyone raved! And warmed with vanilla ice cream, my goodness! (Only thing, I used store bought crust. I may try the homemade crust next time.) Easy to follow video and simple recipe. Can’t wait to make again! 🙂
Wow, that is so awesome! Great to hear that the recipe was a huge hit. Thanks a lot for the good review.
My first lattice style pie! The recipe was easy to follow and the video was quite helpful. It turned out wonderfully!
I’m so glad you enjoyed it! Thank you for the wonderful review, Hannah!
I’ve been making apple pies for years and your surprise filling is a game changer! Thank you for sharing!
I’m so glad you found my recipe, Paola! I’m happy you enjoyed it!
I added 1/2 teaspoon of allspice to the apple pie filling. Mmmmmmm!
Great idea, Richard! Thank you so much for sharing that with me.
Amazing pie! My family loves it, especially my dad! Wondering what you recommend for reheating?
Good to hear that, Isabella. 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. You would heat it until heated through. So ovens vary greatly; I don’t have an exact number. If I had to guess, it’d be about 15-20 minutes, but allow more time in case it’s not at your desired temp.
First time making this pie (trying to find the ultimate). Taste was amazing. The sauce really makes it. My problem was that the pie came out a bit soupy (very runny). Does this mean I didn’t cook it long enough?
Hi Kathy, you’re absolutely right; it shouldn’t be like soup, so I recommend following all the recipe tips and notes, also ensuring nothing was mismeasured. I hope you give this another try soon!
Hi made your apple pie. But filling came out to be much more than expected. what can I do with excess apple pie filling.
Hi Tanu, I haven’t tested freezing that, but I think you can freeze to save the next time you make it. If you experiment, let me know how you liked the recipe. Oh, and you can also use the leftovers on a mini pie!
The absolute best crust and pie ever!!!! From now on I am only using your recipes because they are all fantastic. Thank you Natasha. 💜💜💜
You’re welcome! I’m so happy you enjoyed it, Helen! I can’t wait for you to try more!
The crust is amazing. The sauce is nice but slightly too sweet. I’d use 1/4C sugar if I were to make this again. The apples did not get cooked and were very crunchy. I sliced them thin. I e see that the pie plate used by you is 2.6” and my options were 2” and 3”. I went with 3” and maybe that was the reason? If so, that’s on me.
Hi Erin, it sounds like maybe it could be the types of apples that you are using which might be sweeter in which case you would want to adjust the sugar. See the section titled “The Best Apples for Apple Pie” which might give you some ideas for apples that have the best taste and texture for apple pie.
I absolutely love this apple pie recipe so delicious and easy! Anything I make from your website is always so delicious! I was just wondering could I keep the dough in the fridge over night and make this the next day?
Hi Oksana, one of my readers mentioned they made the dough two days ahead and left it in the fridge! I hope this helps!
This filling is absolutely delicious!!! Thank you for sharing it with us. I would love to share a photo of the pie I made but it didn’t last long enough for me to snap a photo lol It was a hit and is now my only recipe for apple pie I will ever use . Thanks again and wishing you and your family a Happy New Year !!!
You’re welcome! I’m so happy you enjoyed it, April! Happy New Year!
Amazing Pie and even better filling! Loved everything about this recipe. Added to favorites!
I’m so glad you found a favoirte! Thank you so much for sharing that with me, Rose!