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, in your video for the egg wash you say best one egg with one tablespoon of sugar but in the written recipe it says beat one egg with one tablespoon of water for the egg wash. Can you clarify which one I should use. Thank you
Hi Carolina, That was my mistake. I meant to say mix with 1 Tbsp of water, which was a verbal typo. The written recipe is correct. I hope you love this recipe!
I did use the tbsp of water and served it last night and everyone loved it. Thank you
That’s so great, thank you, Carolina!
Hi Natasha
Your recepie is so good, I made it and enjoyed it alot, just one thing after 15 minutes at 425F my pie was gold so after that it baked completely after 45 minutes at 375F the crust was so brown, How can I fix this problem for next time?
Thanks
Hi Eli, I haven’t had that experience to advise. I would ensure your oven is calibrated and not running to hot, also, make sure it’s not too close to your heating element. If you see the topping start to brown too quickly, please see the section above titled: “To Keep Pie From Browning Too Fast:” I hope those tips help.
Best apple pie EVER!!!! Made it last year for thanksgiving and it was nothing short of amazing. I wanted to make one ahead this year. What are your recommendations for freezing(prepping ahead of time) and also storing after baking to (if serving the next day). I just don’t want to risk it getting soggy. Thank you!!!!
Hi Alexis! So glad you loved this recipe. I haven’t tried freezing it but 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!
Also, 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. Some 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.
Wonderful pie recipe. My family loves it. Thanks so much. Love your recipes. Follow you all the time.
You’re so very welcome! Thank you for the support.
My do was tough to roll out it just wanted to crumble and i had to keep pinching it together. Also , I couldnt roll it to the proper diameter. More ice water?
Hi Lauri! Sounds like you could have used too much flour. Watch my tutorial on how to measure ingredients HERE. I have been adding 6 Tbsp of water, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water.
I was sure my measurements were correct, I wonder if I tried to roll the dough while it was too cold?
Hi Lauri, it’s hard to say without being there, but that may be the culprit.
I found the filling to be very boring. Definitely needs more spices besides cinnamon. Perhaps some nutmeg and cloves will give it more flavor.
Hi Anne! You can always add additional spices to your preferred taste.
Best pie I have ever made. Reduced sugar to about half. Used a pie pan similar to demonstration – held all juices & will not use the traditional pie pan again. Perfect texture, taste. Used Tenderflake crust recipe.
Hi Debbie, thank you for your good comments and suggestion. We’re glad you enjoyed this recipe!
Hello Natasha, I tried your recipe using frozen pie shells and courtland apples. It turned out fantastic, I am trying again with cortland and honeycrisp apples today Oct 16th/22 as well as apple tarts. you have a definite winner with this recipe, thank you
You’re welcome, Kevin. I hope you’ll love all the recipes that you will try!
Every time I make this, I get rave reviews. Thank you for making me look like a professional apple pie baker 😂
That’s just awesome! Thank you for sharing your excellent review, Miranda! I’m so glad this recipe was a hit!
This looks amazing, going to attempt it tomorrow, wish me luck! Buuut my question is, on the video you say to use 1 egg and a table sp of Sugar to brush on top, but the recipe states a table spoon of Water and 1 egg? Sorry just trying to make sure I don’t mess it up, LOL.
THANKS SO MUCH FOR ALL THE GRWAT RECIPES!!!
Hi Samantha! I hope you love this recipe! That was my mistake. I meant to say mix with 1 Tbsp of water, which was a verbal typo. The written recipe is correct.
I made this apple pie with the homemade crust. My husband loves apple pie. He loved this pie!!! It tasted great. Thanks Natasha for another great recipe.
You’re welcome, Michelle. Good to know that your husband loved this pie!
I haven’t tried this recipe yet, I’m just wondering if this pie can be made using frozen Cortland apple slices?
Hi Celine, I have not used frozen apples so I am not sure what the outcome or texture would be. If you experiment, let us know how it turns out.
I just used frozen granny smith apples. I followed the recipe & found it was a too much liquid. Next time I won’t add any water & I’m sure it will be perfect. Otherwise hubby loved it!
Thank you for sharing your experience, Candice.
Hello! I am excitd to try this recipe. How thick do you cut the apples?
Hi Michelle! Watch my process in the video so that you can get a reference. They are “thinly” sliced.
Made this recipe and it came out amazing. I was worried that the apples would still be raw from not being pre-cooked (because when my mom attempted an apple pie when I was a kid that’s what happened) but I crossed my fingers and hoped and OMG. This is honestly the best apple pie I’ve ever had and I cannot believe I of all people made it. I substituted half brown sugar and half white in the sauce and it really set the flavors off. Will absolutely make this again especially because it was way easier than I was expecting.
That’s awesome! I’m so happy to ready your comments, thank you for sharing that with us!
Turned out amazing! I’ve been making pie for a couple decades but had never seen this method. I did add some vanilla and next time I’ll use less cinnamon.
Sounds awesome! Thanks for the good feedback.
I was unsure how this would turn out. I always thought you had to cook the apples before putting them in a pie to bake to ensure the apples were soft and tender. But this recipe was awesome! So tasty and I am so thankful for a easy pie crust recipe that everyone loves. Everyone comments on the crust and how hard it must have been but with this recipe it’s so simple and delicious.
Thank you for trying my recipe! This one is one of our favorites. I’m glad you loved it.
Hi Natasha
I tried going through the comments to see if there was any suggestions on a substitute for the egg wash. Couldn’t find one, what can I use instead of eggs? Thank you
D
Hi Diane, some alternatives that I’ve heard can be used are milk, butter, and oil.
My pie is in the oven right now and smells delicious. Thanks Natasha.
You can also use half and half or heavy cream in place of the egg and water.
You’re welcome, I hope you love it and thanks for sharing!
Hi Natasha,
I’m planning on making this for an upcoming family dinner but I only have 8” glass pans, how do you recommend me adjust cooking time and the ingredient proportions ?
Thank you so much!
Hi Jenn. I have not tested this recipe in another size pan to give exact instructions. You’ll have to experiment with the amounts and watch it in the oven.
Hi Natasha! Really fun recipe to make. I just baked two and froze them. How should I bake drone frozen?
Thanks!
Hi Tiffany! I’m glad you enjoyed making this recipe. One of my readers reported that this pie bakes great from a frozen state.
This is the best apple pie I have ever baked. I made two took them to work and got rave reviews
That’s just awesome! Thank you for sharing your wonderful review, Ruth!
Natasha, your recipes never fail. Thank you for this delicious pie recipe, just in time for Canadian Thanksgiving!
You’re welcome! I’m so happy you enjoyed it, Jessica!