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 reeeally want to make this recipe! I was wondering if this can be made in an 8” pie dish instead and if the recipe would stay the same? Thanks! <3 xx
Hi Kit! You would likely need to make some adjustments or you’d have some extra since this is a 9” deep pie dish. I hope you love the recipe!
This pie is delicious! The crust is AMAZING! Thank you for this wonderful recipe!
You’re welcome, so glad you enjoyed it!
I want to make this into little 3” apple pies. Any idea how long I would bake them?
Hi Nancy! I have not tested that to advise on the time.
Great Natasha recipe tried it … the apple pie came out well.love your recipes very much.
That’s great! Thanks a lot for sharing that with us.
Can I make this with more filling and less apple? Would that change the cooking time too much?
I haven’t experimented with that to advise. If you try that, we’d love to know how it turns out!
First attempt at homemade apple pie. I cheated and used store bought crust and I added a pinch of nutmeg. So delicious.
Hi Richard! I’m glad you loved the recipe. I hope you get to try it with the homemade crust as well! It’s next-level good! 🙂
All I can say is incredibly
Delicious! My first time baking an apple pie it came out so good this recipe is to keep forever. My family loved it ! thank you for sharing your wonderful pie recipe with us!
That’s so great! It sounds like you have a new favorite, Tacha! Thank you for your awesome feedback!
Hi Natasha!
Wondering if the filling can be in advance and put in the fridge for a day or two before using?
The best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed. Let it cool to room temperature then tore at room temperature overnight then serve it at room temperature or lightly warm it up in the oven if desired. If you combine the crust and apple filling ahead without baking, it will cause the crust to get soggy. Pre-making the apple filling might cause it to get brown. You can make the dough ahead of time though (see make-ahead instructions in the pie dough post). I hope that is helpful to you!
Totally excellent. Got lots of rave reviews at lunch today. One thing I want to note for future me is to, when in doubt about whether the crust is sticking together or not, add a little more water. I struggled with pastry that was too crumbly and though it was absolutely delicious, it was a bear to manage in the rolling out stage. You warned us and I know that from past experience, but… anyways, delicious!
Hi Tammy! I’m so glad you loved the recipe. Yes, it’s best to watch for visual cues. I usually add between 6-8tbsp of water, it can vary based on how you measure your ingredients the the temperature of your ingredients. 🙂
Fantastic recipe! I have found the best ever apple pie recipe!
Hi Mary! That’s wonderful to hear. I’m so glad you loved the recipe. Thank you for trying it. 🙂
This is such a big hit in our house! My kids always fight for the biggest slice and they thank me so many times for making it 😍Almost as good as your 8-layer honey cake which we made like 20 times already for so many different occasions! Thank you!
That is the best when kids love what we parents make. That’s so great!
Cooking with you is so easy and So sweet love it ❤️
This is the most delicious apple pie I have ever had. And, my whole family agrees. I have made it several times. Sometimes I omit 1/4 of the white sugar and use 1/4 cup brown sugar instead. Either way you can’t go wrong. We like a bit more cinnamon so I make that adjustment. OMG, it is delicious and just the right texture. Each slice comes out perfectly. YUM.
Hi Joan! I’m so glad you love the pie. It’s one of our favorites too. 🙂
Amazing pie! Made this for Thanksgiving and everyone raved about it so I made it again for Christmas! Super flaky and not too sweet.
Wonderful to hear. We love this pie! Thank you for trying my recipe.
It turned out looking beautiful! Hopefully it tastes as good!
Hi Mary! Thank you for trying my recipe. I hope it was well enjoyed!
Hi Natasha
I made the pie yesterday and came out to be the best tasting. However, my crust became flaky and I could not correctly make the lattice shape as it was breaking into several pieces, unlike as explained in your video. Perhaps I had too much water?
Hi Para! If the crust is flaky and breaking it’s usually a result of not enough water or too much flour. You may need to use more or less water depending on how things were measured and the temperature of your ingredients. It’s best to watch for visual cues. Also- watch my tutorial on how to measure your ingredients HERE.
I was looking for a fancy old fashion apple pie and I loved to watch you on you tube! WOW! You are the One!
Hi Celita! Thank you, that is very kind. I hope you love this recipe!
I made this for Thanksgiving & it was delicious! My husband raved about it! Very easy to prepare, too. Best I’ve ever had!
Made 2 more for our family Christmas gathering & still more rave reviews!
I’m ready to make another today for guests coming to dinner.
Thank you for sharing this wonderful recipe!
You’re very welcome! I’m glad glad it was a hit. It’s one of our favorites. Thank you for sharing, Marcy.
I made your apple pie yesterday for my new neighbors and it doesn’t look anything like yours. I’d like to know why mine is real high and yours is flat. I wish I could send you a picture so you could see what mine looks like. I do have to say the crust was very easy to do and I’m not usually good with crust, but it turned out perfect
Hi Cynthia! I’m glad it was still great! You can always tag me on Instagram or Facebook at #natashaskitchen.
Oh I knew this recipe was amazing BEFORE I baked it. I tried a piece of apple right after I added the sauce and filled the pie with it… Then I kept eating it so I had to stop myself. Soooo good. Then I licked the whisk & scrapped the pot!! 👀👅
I’m so glad you loved it, Shellie! Thanks so much for sharing.