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 made several apple pies with the recipe, replacing butter with canola oil and it came out perfect. I don’t have a pie server & wondering which one you have? Thanks.
I’m so glad you loved it, Donna! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Natasha, I checked the Amazon Shop link, didn’t see any pie server on it.
Hi Donna, you’re right, I don’t believe I have this on my Amazon shop. It is just a standard pie server utensil. It can be purchased from most local grocery or home goods stores as well as restaurant supply stores unless you find another you’d like on Amazon. There are many options to choose from. Mine has a wooden handle.
Thanks Natasha, that was my third try to reply. I’m not sure what the problem was, my replies kept disappeared after submission.
How long is this pie good for in the fridge? I made everything from your website. The dough and everything.
Hi Belle, I haven’t refrigerated this for more than 2-3 days.
My grandson wanted to make an apple pie with me over Easter. An we used your recipe. It was really a hit. Very, very good, melt in your mouth pie. We were quite proud of ourselves.
Hi Cheryl, that is wonderful! So glad you enjoyed this recipe. It is one of our personal favrites. 🙂
The pie is delicious! I used Granny Smith apples and of course your pie crust recipe.
Thank you! So glad you enjoy this recipe. It really is delicious. One of our favorites. 🙂
This is the most amazing apple pie recipe I’ve ever cooked. I’ve made this recipe about 5 times already. It always gets a wow from everyone. The pastry is super easy and delicious
Thank for the awesome feedback, Lisa. So happy to hear that you loved this recipe!
Hi Natasha! This is my go-to apple pie recipe. So delicious! How would I bake it using a convection oven?
Hi Carmen, we use an electric oven and put it on the regular bake mode (not convection/ fan mode). I’m not certain which adjustments need to be made with that.
Omg it’s good!! I used a store bought crust and red apples is all I had to get rid off. It’s delicious and beautiful! I got more apples to get rid
of so I’m gonna try the apple cake. The filling is delicious I had to use Swerve substitute sugar and I can’t tell the difference. Thanks!!
Sounds great! Good to know that the substitute that you used worked well too. Thank you for sharing!
Getting ready to start making 2 more of these awesome apple pies, this time for easter. Neighbors, friends, old snd young praise this pie. As a single guy it feels good to hear “that is the very best apple pie I have ever eaten”. I’m not kidding one bit! My elderly neighbor told me the pie would win at the county fair hands down! Thank you Natasha for your excellent positive and full of energy videos you produce. This really is the very best apple pie ever, and yes the filling is the reason.
Hi Mark, thank you so much. I’m so glad you enjoy this recipe. It really is such a delicious pie. My family loves it!
Natasha, this recipe says add the 1 egg and the tbsp of water at the end , the video posted on Facebook says to add the egg and a tbsp of sugar 🤦🤷 which one is correct 😣
Hi Leticia, I recommend following the written recipe at all times. I hope you love it!
Hi, I made this pie yesterday. All up a good result, but way too sweet. I can’t taste the apples. IMO, I would just use apples, sugar and cinnamon as filling.
Sorry, I tasted it to early, my husband thinks it’s absolutely delicious, so does my neighbour. I think, I still have some covid hangover and have trouble with tasting.
Glad to hear that you both liked this recipe, Stefanie. Thanks a lot for sharing!
Hi Natasha!
I have been looking at your cooking site and making several of your recipes with great success! for over two years. Thank you!!
I made this apple pie today to take to our friends’ house for dinner. Our host requested apple pie. I have only made apple pie once in my life.
(I’m 58 years old). The crust and the filling are outstanding!! We loved it! I used Granny Smith apples and followed the recipe exactly. Wow!!! This recipe is a “keeper” and will now be my “go to” for apple pie!!
God bless you and your family!
Your website is a blessing to me and my family who I cook for.
Love this, thank you for sharing that with us, Mary! I’m so happy to know that this apple pie was a huge hit!
Hi Natasha! Love you and your family and thoroughly enjoy watching your cooking/baking/ and tips videos on YouTube. I have saved so many of them to the notes in my phone and have made several of them and am planning on making your Tiramisu (sans the rum) for Easter and I’d like to try out your apple pie recipe as well.
Question: can the filling be prepared then frozen?
Or, Can the entire pie be made and frozen
Or should/could it be made, baked and then frozen (once it gets to room temp, that is)?
I usually prepare and season the apple filling and then freeze it so all I have to do is defrost, pour it into a pie shell, top, flute and bake. But your recipe has eggs and I’m not sure if it can be frozen at any stage.
Thanks and keep cooking and baking, please. I’ve been home recovering from a total knee replacement so I have lots of time to watch.
God Bless you and your family and the precious people of Ukraine are in my prayers ❤️🩹 🇺🇦
Hi Colleen! So happy you enjoy my recipes and videos. I have not tested this however, one of my readers said, “I assemble this pie and freeze before baking. It bakes well from the frozen state.” I hope that helps. God bless!
I made this I did exactly as the recipe said it was good but the crust was soggy on the bottom unfortunately. I think next time I make this I will bake the crust for 10 min before filling it.
Hi Catharina, I’m sorry. Did you use my pie crust recipe as well? And did you happen to let it sit for a while before baking it or use a different type of apple? Some apples can leave behind more juice. Please do try again.
ThIs is the BEST apple pie!! I’ve tried many recipes, but from now on, I’ll be sticking with this one. Everyone loved it! Thank you!
That’s so great! It sounds like you have a new favorite, Wendy!
May I have made many things on your website and I love them but this is another epic fails for me. And I hate making pie crust. So I guess I’ll go back to Pillsberry ready-made in the refrigerator section.
Hi Susan, our pie crust is one of the most popular recipes on our blog. I highly recommend watching the video tutorial for the pie dough which should help.
This is my go to recipe! The only changes I added was I reduced the sugar to 3/4 cups sugar (which I still find it a little sweet) and squeeze half a lemon to the sliced apples. I weighed my flour instead, One cup of AP flour was about 152g for me. I ended up using 8 tablespoon of water for this full recipe. The crust is so flakey and love the flavor and smell of the filling.
It is a must to use a food processor to make the crust. I have a small one and couldn’t fit the full recipe, so I just did it by hand with a fork. I don’t think I mixed well, because with 8 tablespoon of water, the dough still was very crumbly and dry but then it did stick as well. I didn’t want to add more water or it would be too sticky to roll. When I rolled, it crack a lot so I kept pushing the dough together. Then I tried it again with the food processor and just did half the recipe each time, same amount of ingredients and it turned out much better when I roll out and was able to stay together on the rolling pin when I transfer onto the plate. Also it’s much easier to flute the edges and stay up in that shape after baking than with the dough made without the food processor.
Hi there Paine, thanks a lot for your detailed feedback and sharing with us some of the changes that you made to the recipe. We appreciate it!
In video you said add egg and sugar on top of crust…instructions say water and egg. I made this and it was perfect.
I recommend following the written recipe at all times. Good to hear that you enjoyed the recipe!
In a pinch, can I substitute store bought crust instead to save me a little time?
Hi Trish, we prefer it with this crust and so have most of our readers that tried this, but I recommend looking through the recipe comments where several readers have mentioned using a store-bought crust! I hope you love this recipe, Trish!
This is the best apple pie I’ve ever made and I’ve made A LOT of apple pies. I was reluctant cuz I’d never seen this technique with the sauce but I’m so glad I tried it. I made this for my coworker who is obsessed with apple pie (and very picky) and also rarely shows any emotion lol but he was ELATED and said it was the best apple pie he has ever had too. THANK YOU!! I will now be making this for every thanksgiving as well!
That’s wonderful! I am happy to hear that. So glad that you enjoyed this recipe and were able to share it with your coworker. Thank you for the excellent review.
I really like this recipe, but I also added 1/4 tsp dried ginger powder and 1/4 tsp nutmeg. It was so good and was like eating a slice of autumn!!
So glad you liked it! Thanks a lot for sharing that with us.