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 this pie and it was gone in a day! Hands down the best apple pie I have 1. Ever made & 2. Ever eaten!! Definitely my new go to, and so easy to make!!
I’m curious if this recipe could be canned/preserved?
I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I love this recipe! I’ve been making it for the last 3 years for Rosh Hashanah. I use plant butter instead of regular butter and it comes out amazing!! I can’t wait for your cookbook to come out.
Thank you, Andi! I can’t wait for it to come out, either. We plan to release it in the Fall of 2023!
OMG! I can’t wait!! My birthday is in the fall. Someone in my family will be purchasing this for me next year. I’ll make sure of it! Lol!
We’re excited too!!!
That would be a great birthday gift! 🙂
Thanks for the recipe kind lady!!! I already have experience with making apple pie but I wanted to switch things up with the filling, I’m so glad I chose your recipe for the filling it’s a game changer! I’ve made dozen of pies and this one has been my best one so far. I used my stand mixer to make crust and it work perfect every time
I’m so glad to hear that! Thank you for sharing. We love this pie as well! 🙂
In the video, for the egg wash did you say beat the egg with a Tbs of sugar? In the recipe you have water, just checking as I want to try this Saturday. Thanks
Hi Robin, 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.
Hello was wondering if you can use just a full crust on top instead of lattice? If so does it change the baking time and should I egg was the crust?
Hi Barbara! That would be fine. We use the same baking time in my deep dish apple pie recipe with a full crust top. You can reference the recipe for the steps. It helps to create vent holes in the top of the crust.
Made this for my husband and 21 year old son. The pie was gone in two days. lol.
This pie was amazing. The crust was incredible and I actually used it to make my homemade pumpkin pie last year. Thank you so much for an incredible recipe.
Yay so happy to know that it was a huge hit to your family!
have you ever tried making the crust with gluten free flour? I have a family member that is gluten intolerant.
Hi Paula! 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.
Have you ever tried making the crust with Gluten free flour? One family member is gluten intolerant.
I made this pie and double crust recipe today using monk fruit instead of sugar and it was delicious!
Great to hear that you loved the result!
Oh thank you!!! for mentioning the monk fruit instead of sugar! I was going to ask the same thing!
I’ve never made a pie before and I was wondering if I could use brown sugar or raw sugar because I don’t have the white sugar
Hi Kristy, 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.
Love this recipe!
Can you prepare and freeze uncooked?
Would you bake from frozen?
Hi Bella, I saw one of our readers has tried and shared this “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps.
Great filling recipe. I used my own pie doughs, and the only tweak I made was using less filling – 6-7 cups would not fit in my standard 9” pie with a lattice top, so I used 5.5/6 cups of apples instead, and a touch of nutmeg. Very good, husband approved
That’s great, Ashleigh. Thank you for sharing.
Hi Natasha i absolutely loved ur apple pie it was delicious and everyone loved however do u think instead of water for your caramel ish mixture i can use apple cider vinegar and how much do u recommend? i want my apples a bit more tart to counter the sweetness of the pie i already added lemon juice however its not tart enough do you think apple cider vinegar will ruin the mixture?
Hi Kia. Thank you, I’m happy to hear you love this recipe. I have never tested caramel sauce with vinegar to advise. I have seen that some people use it in place of lemon juice but not sure what the outcome would be if its used in place of water.
I love this apple pie recipe and my family does too! It’s the best! Sadly I recently had to go dairy free because my newborn has a sensitivity! Any chance you can replace the butter with coconut oil or something else to make this dairy free? If so, how much would I use? I see the pie crust has dairy but I found another dairy free crust to make!
Good to know that your family loves this recipe! I have not tried a substitutions that’s dairy free but let’s see if others can share their experience here.
Best apple pie I have ever made. Thank you for that recepie.
Aaaw, thank you!
I have made this recipe several times. It is delicious and the best I ever had. I prefer it over my mom’s own recipe. May she Rest In Peace!
I’m sure her version is delicious too, glad you also loved this!
Hello. I love this recipe and right now i have a ton of apples to get rid of. can i make the filling ahead of time and freeze it?
Hi Joe. I have not tried freezing the filling. 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!
Hi Natasha,
I have already tried several receipies from your page and all were amazing but this apple pie receipies exceeded expectations, it came out amazingly yummy and looked as if it was done by professional pastry chef. Thank you very much for sharing your precious receipies.
You’re welcome! I’m so happy you enjoyed it, Nouhad! This recipe is popular for good reason! I’m so happy you loved it!
Hi Natasha, I made this pie today for a birthday party tomorrow. I am wondering if it would be best to take the pie out of the fridge a while before the party & let it get to room temperature, or to reheat it somehow. Thank you 🙂
Hi Emily! You can let it come to room temperature. If you prefer this hot, you can pop it in a preheated oven at 350℉ in 10min intervals until its to your liking.
Hi Natasha,
I am from Malaysia and am a busy working mummy. I succeeded in making the pie using your simple recipe. Because my oven is in celsius, i extended 5 min for the second phase of baking process and it turned out so well. Your recipe is great and tqvm for sharing! My kids loved it!
I’m happy to hear that your family loved this recipe!