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
Delicious filling recipe! Used my usual butter/shortening crust recipe and your filling is the best I’ve ever made! Thank you for your deliciousness!
So glad you loved this recipe.
Can I make the pie filling and freeze it until I am ready to use?
I have not tested freezing this however, one of my readers said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps!
First apple pie. Came out great! Asking about the considerable amount of juice collected at the bottom which was absorbed(?) by day two. Is this normal? Terry (already on your email list.)
Hi Terry, if it is under-baked, the apples won’t have time to release their natural pectin to thicken. The syrup helps the apples to thicken to avoid the juice collecting.
Hi Natasha, I absolutely love your recipes and your apple pie recipe is a major delight among crowds when I make it. Thank you so much!
That’s great, Giselle! Makes me happy that this recipe is loved! 🙂 Thank you for sharing.
I made this pie and is delicious. The crust is sooo good as is the filling. The best ever.
I’m so happy you enjoyed that. Thank you for sharing that with us, Mary!
Ai added two tablespoons of maple syrup. And a dash of nutmeg. Really good
Good to know that you enjoyed it!
Can you substitute Brown Sugar for White Sugar? What would be the Result
Also, I would love to try this from frozen – how long and what temperature should I use?
Hi Nancy, brown sugar will work for this recipe; just keep in mind the filling will be slightly darker using brown sugar. I saw one of our readers have tried and shared this “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps.
3.5 stars. Not a real pie eater. HOWEVER for my taste buds… its a bit too sweet. My 14 yr old likes it
I loved this recipe!! I’m less than a beginner at baking haha so I want to know what can I do if my filling is too runny??
Hi Claudia! I’m glad you love this recipe. I do not have an issue with runny filling. Be sure to follow my process and use the apples recommended as some of the others can leave more liquid.
Gee I love your receipts Natasha, I’m a grams, made apple pie forever, but yours is a game changer. Keep up giving us receipts, everything I’ve tried of yours,,,delicious.
I’m Ukrainian, and would love a few of the original like beatniks, studnatz,,,mmmm,
Keep up excellent terrific work!
Thank you, Geraldine. I’m so glad you love my recipes. Thank you for sharing.
Can I make this recipe gluten free? I absolutely LOVE this apple pie but I would love to try it as a gluten free option too because I love to bake and my Christmas gifts to my family and friends are always baked goods!! I do have some that need/want gluten free!!
Hi Becca! I have not tested it but here is what one of my readers commented, “Amazing! I made this pie, as the recipe says, using Bob’s Red Mill 1:1 Gluten-free flour. It simply could not have been better! Delicious.” I hope that helps.
Question. Would you do brown butter in the ‘roux? Have you tried that?
Thank you
Joan
Hi Joan! I have not tried it. 🙂
Everyone Love love loves this recipe! Always a hit for dessert and always smells so good!
Does it freeze well?
Should I freeze before or after cooking?
Hi Laura, that’s great! I saw one of our readers have tried and shared this “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps. God bless!” Hope that helps.
Hi Natasha, do you know if the reader who said they freeze before baking changes the baking times or temperature?
Hi Patty, you may check the comments section or do a control f to search for the specific comment.
Today is my 3rd time making this sensational pie. While I’m a good cook, I’m not a strong baker however with this recipe I become a world renowned pastry chef! Thank you for making me look so good – and all the delish desserts I’ve had out of it too.
Hi Cat! That’s wonderful! I’m so glad it turned out well for you and so glad it was enjoyed! 🙂
This pie filling won me first place in a baking competition this past weekend. I did add vanilla, cinnamon and a spiced chai sugar topping, but otherwise used the original recipe. The “gravy” (butter, flour, sugar mixture) did separate on me during the cooling phase while I was slicing apples. I found adding a bit of water while I reheated it got it to the consistency I wanted. I used an old family recipe for the pie crust but baked it to this recipes specifications and it was the best apple pie I’ve ever had. I always used to toss the apples with flour and sugar, but I will be doing the “gravy” method from here on out. Thanks Natasha!
Wow, that makes me so proud! Congratulations and thanks a lot for sharing that with us.
Add me to the long list of people praising this pie. I made it for my husband’s birthday because apple pie is his favorite, even though it’s summer. He said this was the “all time best” apple pie and has raved about it all night. I cheated and used Trader Joe’s crust because it’s a very good store crust and I’m lazy, but otherwise followed the recipe to a T. I did end up with too many apples with my 2 1/4 lbs somehow, so I ended up leaving out about a cup, and turned that into a small tart with the leftover dough from the lattice — also delicious! Next time I’m going to make your pie crust, because you really did create the perfect apple pie recipe, and I trust that your crust will be worth those few extra steps. Thank you!
Love it! Thanks a lot for your good comments and feedback, Lindsay. So happy to have read your message!
Hi Natasha, Your printed recipe says to brush pie with egg wash which is egg beaten with 1 TBS water. In your video, you say egg beaten with 1 TBS sugar. Which is it?
Hi Ivy, 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 did the sugar. Is this going the cause my pie top to burn? 🙁
Hi Ashley, it won’t cause the pie to burn, but if you see the topping start to brown too quickly, please see the section above titled: “To Keep Pie From Browning Too Fast:”
This is hands down the best apple pie recipe I have come across!
I just wanted to add that we recently transitioned to a vegan plant-based diet and were worried about making it with the substitutions for butter and it tasted as good as when we first made it and weren’t plant-based
Thank you so much for sharing that with us, Heather!
Delicious cake and also quite easy which is perfect! Today i made it also from pears because i found a lot in the garden ( the season starting 🙂 thank you for such a great recipe!
That’s wonderful! Thank you for sharing, Lucia!
I’m the worst pie maker! I use granny smiths and the filling is tasty but way too runny! I will try your recipe and let you know.
I hope you love this recipe, Brenda! 🙂
Hi!
I am anxious to try your recipe! Isn’t lemon juice or Fruit Fresh needed to prevent the apples from browning?
Hi Karla, that’s usually best for fresh/ uncooked fruit. Since this is being baked it’s not needed.
Hi Natasha, amateur cooker here; I’m trying the recipe atm but the sauce isn’t coming out right..it’s like a sugar paste with oil around it and the oil won’t mix with, not sure what I did wrong bc I did the recipe twice and it came out oily both times
I also refrigerated the dough for a few hours and now it’s defrosting, would that affect the pie? I hope you can answer quickly before I get back to finishing it 😅
Oh and I used red apples (not sure what kind-)
Thanks for the recipe btw
Hi Sofie, it’s hard to say what’s going wrong without being. I recommend reading through the entire recipe again and watching the video to ensure a step, process or ingredient wasn’t substituted.