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 there, I’m super time poor and wondering if I can use frozen pastry sheets instead? Can’t wait to try the recipe.
Hello Amara, I haven’t tested that to advise but feel free to do an experiment!
I have never really liked apple pie till I made this one! The filling inside was perfect! Will definitely make again!!
I’m so glad you loved it, Kelly! Thank you for your feedback.
Hi Natasha! 🙂
How big is your pie dish in this recipe, please? 22 cm?
Thank you. ♥
Hi Katie! It’s 9”, I linked it in my recipe notes, you can click on the red letting (see step 4).
I would make this again. But next time I’d reduce the sugar a little and adjust the spice. I also squirt lemon juice on my apples while I’m slicing. I started with 14 apples for a double batch. Mostly green and some honey crisp. I used a kitchen aid to peel the apples then sliced around the cores in large chunks that I fed into the Kitchenaid slicer. I squirted 1/2 lemon per pie over the sliced apples then followed the recipe throughout. I prefer allspice or apple pie spice instead of just cinnamon. I added more and it was too much so next time I’d replace 1/3 to 1/2 the cinnamon with my homemade pie spice mix. I’ll try again on thanksgiving!
Sounds good! Let us know how it goes on your next try.
I am sure this is the best apple pie ever, but unfortunatelly I can never have it unless you give right measers in metric. In my country the table spoons and the cups are much different then in USA. The metric link shows not good measurements. Could you please turn on your scales and measure the ingredients please? Thank you
Hi Dorina, you can click Jump to recipe then click Metric to convert the ingredients to grams. I hope that helps.
When you convert to metric, some of the ingredients still list in teaspoons and tablespoons instead of grams. I think that’s what Dorina is talking about.
You could also google any conversions yourself……
For example the butter requirement doesn’t change to grams when you flip to metric but it takes two seconds to google how many grams are in 8Tbs.
Using my own scale and online conversions, these are the numbers I got from the written recipe:
1020g peeled, cored granny smith apples (1655 ml)
3.5g cinnamon
112g butter
22g all-purpose flour
60g water
210g granulated sugar
1 egg + 12g water
Hope that helps.
Would you please tell me the Brand of the white pie dish ypurree using in the apple pie recipe with the best filling. Thanks.
Hi Chris! The words that are in red font are a link so you can click on them to take you to the link. I linked the pie dish to the recipe card. You can find the Pie Dish in my amazon shop.
This recipe looks really good so I think I am gonna make it for my family on Thanksgiving
I hope you all love it, Hector! It’s truly the best treat!
Love this recipe best Apple Pie and you made it easy to follow.
Thank you! We appreciate your good comments and feedback.
I am a college student and me and my friends were craving a little home cooked dessert on a Sunday night so we decided to make an apple pie. This recipe was simple and delicious, it worked well with our limited resources and we were able to enjoy a delicious pie without a lot of hassle. We got a store bought pie crust, and used granny smith apples. This recipe really used minimal dishes and was easy to follow. Because we were cooking with limited ingredients we had to use 3/4 C sugar, and 1/4 C brown sugar which still turned out great! I will definitely be making this again:))
Hello Carolyn, good to hear that you enjoyed this recipe! Thanks for sharing and I hope you will love all the recipes that you will try from us.
Hi. I’m wondering if I could put the apple pie filling together and then freeze it until Xmas? I have lots of apples from a friend and would hate for them to go bad. Thank you!
Hi Lindy! I have not tested freezing the filling. Some of my readers have reported good results freezing the pie assembled before baking.
The apple pie was delish and lattice too was beautiful. Thanks
Thank you for the great feedback!
Not sure if anyone else has this problem this year but my Apple pies are coming out like apple soup. No matter how much extra time baking it just seems like the apples don’t cook. I always used (for over 30 years) Cortland Apples NE NY. I think maybe it has to do with the 2 month drought we had this summer. Any suggestions?
Hi! I have yet to make this recipe and I was asked to make a pie for a friend. Typically I use my glass pie pan but since this is for a friend I was wondering if this would work in an aluminum pie pan? I can’t wait to try this recipe. Thank you!
Hi Isabel! I haven’t tested it in an aluminum pie pan, but I think it would work. You may want to research online to see if you should make any adjustments. Let us know how it turns out if you try.
This is the best apple pie I’ve ever made or had! The crust was amazing, with a tender flaky bottom and crisp top. I didn’t do the lattice top because I prefer mile high apple pie and lattice is too much effort. Also used fresh apple cider instead of water and sprinkled Demerata sugar (2Tbs) on top of egg wash.
This is my new go to apple pie recipe. Thanks for sharing it!
You are very welcome, its my pleasure! I’m glad you love it.
Question!
Did you blind bake the crust? The pie crust recipe says to, but this recipe makes it seem like it isn’t supposed to be- just combine the raw crust and pie filling then bake
Hi Natasha,
I have not made this recipe yet. When I make apple pie I always use Granny smith apples and they are mushy. How do you avoid that?
Hi Kimberly! I do not have that issue using granny smith apples in this recipe.
could Someone please tell me how thick your dough is on the bottom of your pies I can’t seem to get this rolling of the dough right from the circle part to the right thickness. I have tried so many times don’t know what I am doing wrong! Help!
Hi Avis, about 1/8-inch is a good thickness.
I made this pie today for company. It came out perfectly,so delicious loved the sauce pour over the apples.I always have trouble with the pie coming out of the pie plate not this time, perfect.Thx for my new go to apple pie.
That’s wonderful! Glad you loved it.
Hey there I made this today! As prep for thanksgiving. I saw where someone froze it and baked it from frozen. Can you find their comment and post it under this? I can’t seem to find it. Also wondering if they baked it straight from frozen same temp and time or adjusted if some! I tasted all components and added a streusel topping and it looks/tasted amazing!
Hi Heather! The other reader said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” It does not state specifics! Thank you for sharing, I’m glad it tasted great.
Please tell us what size pie pan to use for this pie? Thanks
Hi Barrie, we used the 9″ pie plate. Here’s my amazon affiliate link for it.
This came out great. To save time, I replaced the homemade pie crust with a two Pillsbury pie crusts. I couldn’t get Granny Smith apples, so I used five honey crisps. To cut down on the sugar, I used four scoops of pure sucralose dissolved in the water of the sauce instead. To cut down on fat, I used seven tablespoons of butter in place of eight. I put a foil tent around the pie for the entire hour of baking so the dough would not burn, then removed the tent for an additional fifteen minutes of baking. Perfect.
Thank you for sharing, Marlin! I’m so glad you loved the recipe.
I put a pizza pan under it with a 1/4″ of water. Easy clean up and no worries of juice running off the tinfoil.
Thanks a lot for sharing!
Please clarify if egg wash is 1 egg + 1 tbsp of water or sugar (the recipe reads water, but you say sugar in the video).
Thanks
Hi Cristina, I recommend following the written recipe always as we can update that compared to the video that we cannot update it anymore. I hope that helps!
I read the same – 1 egg + 1 tbls of water- prep everything then watched the video 🤷🏼♀️ I added 1 tbls of sugar to the egg and water looks great!!