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
Oh my goodness! This is the BEST apple pie recipe hands down. Kudos to you Natasha. My family and I thank you ♥️
Thanks so much for this excellent feedback, Joy!
So is the weight of 2 1/4 lb. apples before it is peeled and cored?
Thanks for your recipe. The apple pie came out great!!😃 Couldn’t wait till Thanksgiving so I got a head start to practice. It was easy as pie 🥧🙂
I can never wait until Thanksgiving either! I’m so glad you enjoyed it!
Was wondering if you need to blind bake the pie crust beforehand for this pie?
Hi Tiffany. We do not blind bake the crust for our fruit pies. When we use it for our pumpkin pie, we do.
Thank you! I wish I’d watched your video before putting the pie in the oven, for the baking tips you give throughout. That sauce is incredible. I could not believe that much butter but oh boy!!!! Superb!
I’m so happy you loved it, Annette!
Such a wonderful recipe…was such a hit. I will be making this again, thank you so much. Do you have a recipe for gluten free pie crust? Thank you
Hi I Charmaine! I’m so glad you love. I have not tested this with GF flour.
I’ve used it in the past with King Arthur GF flour One to One ration and it works great!
Hi Natasha. Thank you for sharing this recipe. For Thanksgiving we have to travel. Would it work if I prepared the filling and crust ahead of time separately? Then poured the filling into crust when we reached out destination on Wednesday and baked the pie.
Thank you.
Hi Deb, I haven’t tried keeping it seperate that way and baking later, however, if you can make it ahead, freeze it, and keep it frozen until you get to your destination, it works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.
This is the best pie we have ever had. The homemade crust was fantastic! Thank you for sharing the recipe!
You’re very welcome, Kate! I’m glad you loved it.
Thank you for this recipe. I made an apple pie yesterday and it turned out great! I will be using this recipe for Thanksgiving.
That’s wonderful, Christine! Thank you for trying the recipe.
Thank you very much Natasha.
I made a fantastic apple pie.👍👏😘
You’re welcome! I’m glad you liked it.
On the egg-wash is it 1 egg and 1 Tbsp of sugar or water? On video you say sugar but on the recipe instructions it says water.
Hi Tracie, Both can work but we updated the recipe so follow the written instructions.
This was the first pie I’ve ever made and it came out amazing! It is now my go to recipe to make for family and friends. Thank you! Am I able to prepare the pie and freeze to bake at a let time?
Hi Nicole, We love it baked fresh, but it does work out really well baking from frozen also. You will need to bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
Could I make this the day before, with the filling and top in a dish, then bake it the next day?
Hi Dani, its best to bake this once you add the filling, to avoid the crust getting soggy. Once baked thought you can keep it at room temperature for 1-2 days, but refrigerate if needed longer. I haven’t tried freezing it for a longer time.
Sounds great, thank you so much, Natasha! I appreciate it <3
Hi Natasha – If I make this and bake it the day before Thanksgiving, do you have any recommendations for heating it up on Thanksgiving day?
Hi Kelly! You can reheat it at 350°F for about 15-20 minutes (give or take). I would cover it with foil so it doesn’t get too brown on top.
Made this for my family today and used your pie recipe as well. Came out so delicious and everyone loved it!! Watching your videos really help as well! Thank you for making us laypeople feel like awesome chefs! 🙂
That’s wonderful, Sarah! I’m so glad it was a hit. Thank you for the feedback.
Stunning recipe! I only came across it about a month ago and I’ve already made it twice. Thank you so sharing this delicious recipe Natasha!
That’s so great! It sounds like you have a new favorite, Amalia!
Hi. The butter kept separating from the sugar in the sauce – what can I do better?
HI Crystal, that can happen when cooking the filling over too high of heat. I suggest working at a lower heat to prevent that. Even if there is some separation, once you combine with the apples and bake the pie, it should come together nicely. It’s pretty forgiving in that way.
This pie filling plus the pie crust recipe are just amazing, it’s really easy to follow along too!
Tastes great and I’ve gotten many compliments on it when I first made it a few weeks ago (it was my first time ever baking a pie too, very beginner friendly👍)
That’s wonderful! Thank you for trying my recipe. I’m so glad you enjoyed it. It’s our favorite apple pie to make!
I usually don’t comment but this recipe was easy and results truly superb! The filling was tasty and gooey and the crust crisp. For the filling, I added 1/3 less sugar and decreased the butter/flour quantity by 1/2 and it still turned out fantastic.
That’s wonderful, Kendra! Thank you for sharing.
I made this recipe and it turned out great. Very delicious. I used the hint about the foil below the pie to bake and I’m glad I did.
I’m glad it all worked out, Lendra! Thank you so much for sharing that with me.
Love this recipe but the edges of my crust fell off when I started to bake not sure where I went wrong.. I used your crust recipe. I’ll have to give it another go.
Hi Shelley! Yes, watch my process again to see if anything looked different in your approach. If your crust is too warm, it could affect it. Be sure to chill your dough as recommended and don’t overwork it. I hope you have better results the next attempt. Also- we used a 9” deep pie dish for making this.
WOW. This is my first ever review on a recipe found online..but my second apple pie in 2 weeks is in the oven right now! This is so easy to follow and worth the energy to make!! The filling is delicious and not a soggy bottom to be found! I’m sure this second pie will be absolutely as scrumptious.. one question I did have was in the video tutorial you added sugar to the egg wash, but in the recipe there is just water, which do you normally like to do?
Hi Natalie! Thank you for taking the time to leave a review! I’m so glad you love this pie. It’s our favorite! You can follow the written instructions. It’s the most up to date. Sometimes we make changes to the recipe but can’t edit the video since it’s already filmed, so follow the written recipe.
Delicious!! Thank you for this recipe. Do you think leftovers can be frozen?
Thank you! You can keep it at room temperature for 1-2 days but refrigerate if longer. I haven’t tried freezing it for a longer time.