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 love your pie pan!!❤️
Any idea where I can find the exact pan???
I will be making this pie soon!🤗
Hello there, here’s my Amazon Affiliate Link for the 9″ Pie Dish that I use.
Can I use an already cooked pie crust? How much time do I need to bake it for if it’s already cooked? I don’t want to burn the pie crust
Hi Mary! You likely can, but I haven’t tested that myself to provide the exact instructions. It needs to be baked long enough for the apples to be soft and filling to be bubbling.
I have made it with Pilsbury pie crusts and it turned out perfect as written.
This was fantastic! I used Macs that were about to turn – sliced, frozen and then thawed in a colander and kept the liquid. Used 1/2 c brown sugar [I am diabetic], used the liquid instead of water in the sauce, and a bit of a heavier hand with the cinnamon. Crust was store bought though. Baked in a 9″ cake pan as my pie plates are not deep.
The sauce was the key – one is able to taste the filling beforehand and it really brought the filling together nicely.
For those having trouble with the sauce, you are making a roux/gravy, not toffee or brittle. Stop cooking when it’s creamy and before it is clear, otherwise it will harden.
Thanks so much for this recipe, it is going in my recipe box. 🙂
Hello Karen, thanks so much for sharing your experience trying this recipe. We’re so happy that you were able to make the changes according to your needs and still loved it!
Hi Natasha! I am thinking about making this for Thanksgiving, but it calls for a double pie crust. I have looked at your pie crust recipe but it doesn’t explain what that is or how to do it. May you provide further detail on how to do that.
Hi Aaliyah! The pie crust crust recipe is linked in the recipe card. Click on “recipe for double pie crust” in red font. It’s a link.
I’d really like to put a crumble topping on the pie instead of a second crust. Do you think by doing so it would alter the bake time? Sorry if you’ve already answered this question before, but there are so many reviews, and all rave about the pie, I just didn’t want to wade through every one to find out. Thanks in advance!
You can reference my Dutch apple pie for instructions on that. I hope you love the recipe!
Can you make the filling ahead of time ( I will make the crust ahead of time as well) then roll out on thanksgiving , add filling and lattice crust . Then bake.
Hi Caroline, 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.
Delicious pie, thank you! I’m new to pies and checked your recipe for great tips!
Thank you for your awesome feedback, we appreciate it!
Hey y’all! I just wanted to let you know, this pie is INCREDIBLE!
I made it for my family and the rest of the night we were saying “that pie was so good!” I do love the tip to let the pie sit for an hour after getting it out of the oven before cutting it! it definatly helps it to hold together well!
Me and my mom’s favorite part was the CRUST! So if you’re making the pie, make the easy crust recipe Natasha provided {Thank you SO much for that} ahead of time! its so flaky, and fabulous! Everybody said “Natasha has done it again!” 😂 and that it was 5+ stars!
My sister says, “You’re obsessed with Natasha!” 😂 and I just love everything you make!
So thank you, Natasha for all the recipes you provide, especially this one! 🤍
Aw! That’s amazing. I’m so glad it was a hit and so happy you’re enjoying my recipes. This is my family’s favorite apple pie and we love the homemade pie crust. It really makes all the difference!
I made it tonight to put in freezer. I’m gonna bake it from frozen but so I put the egg wash on before I freeze it? Or just slather it on once I take it out of freezer to bake?
Hi Tracey! I’ve seen and done it both ways but it’s recommended to do it prior to baking.
Just for clarification, you can assemble the pie and freeze it unbaked and bake it the day you need it? Not a fan of freezing but it would save time for Thanksgiving.
Hi Joan! Yes, that is correct. Bake it from a frozen state. It will take a little longer to bake, so watch it in the oven.
Could you make this ahead and put into freezer and then pull out and bake?
Hi Yahira! Yes, it can be frozen and then baked from frozen. You’ll need to add some additional time to the baking since it will be cold.
Egg Wash? The video you say “an egg and 1Tbsp of sugar” the recipe says 1Tbsp of water. I’ve never heard of putting sugar instead of water. Is that correct?
Hi Heather! Both will work. We are always improving our recipes and sometimes changes get made but we are not able to edit the video since it was already filmed. The written recipe is the most up-to-date version.
Hello,
the pie dish in the pictures looks deeper than the one I have. How deep does it have to be?
I’d like to make this for TG. Thank you!
Hi Krista! It’s a deep pie dish. I linked it in the recipe card (red font). The dimensions listed in the description are 9″D x 9″W x 2.56″H.
Natasha, thank you for your wonderful recipes! I am planning on making your apple pie for Thanksgiving. When making ahead of time and freezing, I see you recommend baking from frozen. Do I need to allow any time to thaw before going in the oven and is it safe to use a pyrex dish? Thank you and wishing you a joyful holiday season!
Hi Ashley! There is no need to thaw it, you can bake it directly from the freezer. It will take a little while longer since it will be frozen.
Regarding the pyrex dish, you’ll need to check the bottom of the dish to ensure it’s oven safe.
Remember with pyrex going from frozen to hot oven will shatter it due to extreme temperatures. I’ve had this sadly happen before!
I made this pie crust and apple pie for work and everyone loved it. Thank you!
So glad to hear that, Kim! We love this recipe too!
After reading the reviews I’m Definity making it for Thanksgiving but I have one question…..can I not make it lattice and just roll out a typical crust?? Please say yes!!!
Hi Jean! Yes, just be sure to cut slits in the crust for venting. I hope you love the recipe!
Thanks for sharing the recipe! Should I blind bake the crust to avoid leaks or sogginess, or will it be ok? Thanks for the help!
Hi Alex! There is no need to blind bake the crust for this recipe.
I tried for a long time to find the Apple pie recipe or video.
No luck!
Really wanted to bake that pie
Hi Becky, Click “Jump to Recipe” at the top of the recipe post and that will take you to the recipe card. I hope you love it!
Hi Natasha, Can please tell me if this awesome apple pie can be frozen. If it can be frozen, at which stage would you freeze it…before or after baking. Thank you…Happy Holidays.
Hi Sylvie. You can assemble and freeze it then bake it from frozen. You’ll likely need to leave it in a little while longer so keep your eye on it in the oven.
I accidently pulsed the food processor to long and my dough looks like it has been kneaded; no butter chunks show at all. Will my crust still be flakey? I am new to making crust and hope I did not mess it up. Can I still use it?
Hi Donna, that may impact the flakiness and outcome, but I would still make it and see how it works out to not waste that dough.
Sorry Natasha, but your blog is so full of advertising that it was such a nuisance to even find your apple pie recipe! Which I found less than “simple” apple pie, with having to use a saucepan to heat “whatever “! I have been baking for over 51 years and was just seeing what was out there that might be interesting to try. Yours is not it. Try clearing all the advertisements off !
Hi Patty, thank you for sharing your concerns and feedback.
The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.
I appreciate your feedback and I hope you love every recipe you try.
Can this pie be frozen before baked? Wanting to prepare it to bake later for Thanksgiving..
Hi Donna, you can freeze it, keep it frozen until your ready. It works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.
I love this recipe and was wondering the same. Would you thaw it first or put it in the frozen? Thanks!
Hi Brittany! You can bake it from frozen but likely will require some additional time to bake so keep an eye on it.
Hi, we’ve tried twice to make the sauce, following your recipe exactly, and each time it came out as a gelatinous goo separated from the melted butter. What are we doing wrong?
Hi Cari! This 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.