Our classic Apple Pie Recipe with an irresistible homemade apple pie filling always gets glowing reviews from everyone who takes a bite. From the best flaky pie crust to the generous saucy center, this is the pie everyone has to make for Thanksgiving!
Homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients, and the filling is scrumptious and equally simple to make.
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We love apple recipes, from Baked Apples to Apple Turnovers, and let’s not forget Sharlotka Apple Cake. If you love apples, this easy apple pie is a must-try! Imagine saucy apples bubbling through that flaky lattice crust – irresistibly good!
Apple Pie Video Tutorial
Watch me make the best apple pie recipe, and we know you’ll crave it until you make it. This easy Apple Pie is a treasured recipe with hundreds 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, flakey, gooey, and sweet, just perfect.
Apple Pie Recipe
You’ll love the homemade flakey 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 homemade apple pie filling is adapted slightly from the famous Grandma Ople apple pie. The method for this 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 crusts – 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 storebought, 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 – use unsalted to add richness to the saucy filling.
- Flour – helps to thicken up the 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 – combine 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, and you can adjust the sugar accordingly. We use a full cup of sugar for tart Granny Smith and slightly less when substituting sweeter apples such as Golden Delicious, Jonagold, Honeycrisp, fuji, Braeburn, or Pink Lady.
Our Favorite Tools to Make Pie
You don’t need fancy equipment to make an apple pie from scratch, and once you have the right recipe for pie dough, it’s as easy as pie!
- Food processor or pastry blender
- Rolling Pin
- Pizza Cutter, or a knife
- Pie Plate – 9″ wide, deep dish
- Apple Slicer – I highly recommend this time-saving tool. I even bought one for my Mom!
How to Make Apple Pie
- Prepare the pie crust recipe and chill in the refrigerator as instructed. 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 then whisk in 3 Tbsp flour and continue whisking constantly for 1 minute. Whisk in 1/4 cup water and 1 cup sugar (if using a sweeter apple, adjust the sugar). Bring to a boil, reduce heat to a simmer and continue whisking 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 1 1/2 tsp cinnamon and toss to combine, then pour on the filling mixture and stir to coat the apples.
- Roll the Crust – Over a floured surface, roll the first chilled pie disk into a 12-inch diameter disk then transfer to a 9-inch, deep pie pan. Add the apples over the crust, 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. Arrange half of the strips over the pie and weave in the second layer of strips. See my easy tutorial on how to make a lattice crust. Finish the pie by crimping the edges. In a separate dish, beat together the egg and water and brush over the lattice crust (you will have some eggwash left over).
- 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.
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 panic, 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. If you serve it hot, it will slide apart.
Make-Ahead & Storage
With all the bustle of the holidays , it’s nice to know you can check this pie off your list early. Be sure to cool completely to room temperature before covering and storing.
- Storing at Room Temperature: The pie keeps well covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate for up to 4 days.
- Freezing: store in a freezer-friendly airtight container for up to 6 months
- To Reheat: thaw in the fridge or on the counter and then reheat in a 350°F oven until warm
Everything about this apple pie is good, from the flaky buttery homemade crust to the unbeatable apple pie filling. Let me know if it graces your holiday table.
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, 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
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, remove cores, 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.* Rest at room temp 1 hour before serving.
Notes
Nutrition Per Serving
Filed Under
If I use honeycrisp apples should I still use a cup of sugar or should I use less since they are not as tart?
Hi Kylene, honeycrisp apples is one of the apples listed in the recipe that works perfectly. I hope you love it.
Natasha,
This apple pie recipe knocks any other out of the park. (Even Costco’s 😋). It was a hit yesterday and we will be saving this recipe for many occasions to come. It’ll give me many opportunites to practice that homemade dough haha. Your cookbook is on my Christmas list 🎅. Thank you so much for sharing all of these wonderful recipes, and still replying to comments when people reach out for advice. Happy Holidays to you and your family.
Hi Alaina! That’s wonderful to hear. Thank you so much for sharing!
This was my first apple pie and homemade crust. Success!!! The crust was flaky and browned so beautifully. Thank you for the easy instructions. Using the food processor was key for me. I did have doubts concerning the crumbling dough, then I remember you saying to pinch the dough and if stuck together, it was ready! Perfect tip! I know it was a success because my husband ended up eating 3 pieces before the end of the night. Don’t tell, that can be our secret!
Hi Karen! Thank you so much for trying the recipe. I appreciate the feedback. I’m glad it was a hit!
I absolutely hate to bake (and cook haha). But my husband loves apple pie, so I figured I’d spoil him and bake him an apple pie for Thanksgiving. He gave it an A+ and said it was one of the best pies he’s ever eaten! Your recipe was simple to follow (crust included). Thank you for sharing your recipe! Happy Thanksgiving!
Aw, I’m so glad to hear that, Susan!
Utterly delicious 🤤 I added a few drops of ginger juice to the sauce for my own special twist and it tasted awesome
Sounds delish!
I made this today for Thanksgiving and it was FANTASTIC. I love your recipes Natasha and this is another great one. I used Granny Smith apples as you suggested and cut the sugar in half as my family typically eats less sweet. It was great. I served it with whipped cream. Yum!
I’m so glad to hear that! Thank you for sharing.
I followed the pie crust recipe exactly and the crust was tender and flaky and SO delicious!! The apple pie was devoured on a day ( there are only 3 people in my house!)
Thank you so very much for your videos and recipes
That’s so great! It sounds like you have a new favorite, Monique! Thank you for your lovely compliment, I’m so glad you’re enjoying my videos and recipes.
This is my favorite apple pie recipe now, thank you, it smells and tastes so good, and super fun to make!
That’s just awesome! Thank you for sharing your wonderful review, Kim! Happy Thanksgiving!
It calls for 8tbsp of butter in the recipe. It says add butter to the filling —8tbsp? My filling is just a stick of butter separated from the top. I just wasted all my ingredients
Hi K, the recipe is correct. If you overcook the filling it can separate but even if it does, it will all come together in the oven. I would recommend proceeding with the recipe. All is not lost.
This is by far the best apple pie I have ever made or ate. Just make it, you won’t regret it.
I’m so glad you loved the recipe!
This was my first time ever making a pie or crust. It turned out perfectly! I added an extra tbsp or two of water, but the dough rolled out well and we even had some extra dough to cut out some cute apple shapes for the top. The apples and filling were so yummy, that I kept sneaking pieces before it went in the oven! It was picture perfect when it came out!
Hi Sarah! I’m so glad you loved this recipe. Thank you so much for the wonderful feedback.
Hi! I am baking a double recipe for a large group. I have a larger pie pan. Do you think it would cook ok like that or should I do 2 9-in pies? Thanks! This is a great recipe!!
Hi Chelsea! I have not baked it in a larger pan to provide those instructions but I have baked 2 at once (same size) and they bake well.
Hi Natasha! I’m trying this recipe right now and having a bit of trouble making the filling. I’ve made it twice now and it keeps separating on me. The color looks a lot darker than yours and it has little clumps of sugar (?) all around. It is not smooth or caramel-y at all. Do you have an idea what might be the problem here? Thank you!
Hi June! 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. Are you using granulated sugar? If you are using course sugar, it will not melt the same.
How kind that you’re here on Thanksgiving helping everyone with their pie questions. I just pulled out my first crack at this recipe and it looks beautiful. Thank you for the great instructions + have a happy holiday! 🙂
You’re very welcome, Killeen! I know everyone is cooking up a storm today! Happy Thanksgiving!
I can’t wait to make this apple pie per the recipe & also in a 2nd pie add cranberries.
Hi Natasha,
If I bake the pie tonight, do I need to refrigerate it overnight if it will be served tomorrow afternoon?
Thank you!
Hi! That will work, you can put it in a preheated 350 degrees oven for about 15 minutes or until heated through tomorrow. I hope you love the recipe!
Made this with my 21 year old son for a Friendsgiving potluck. It was so easy and so good, we made it again for real Thanksgiving! Yum. If you have some leftover filling, it goes great on ice cream after a minute of microwaving!
Hi Karen! I’m so glad you loved it. It would be perfect as topping for ice-cream!
Does the filling taste too buttery? I’m going to make it, I never dud it this way. It just seems like a lot of butter. Everyone gives it great reviews.
Hi Krista, it did not taste buttery to us, we believe we found the perfect balance.
Hi! I was wondering, I wanted to freeze the pie or just keep it unbaked til tomorrow, but what’s the best way to preserve it? I want to bake it fresh tomorrow, but I have everything ready already. What do you think I should do to keep the pie fresh and stable overnight?
Hi Sonia, This freezes well and it can be baked from frozen, it will just take a little while longer since it’s frozen.
Hello Natasha! Can I use only one crust at the bottom or do you have to use one for the top too? Happy Thanksgiving!
Hi Rose, we prefer it with both. If you try it without a top crust, I’d love to know how you like it.
I forgot to egg wash till putting it at 350. But it was already turning brown. So I put it down to 325 and covered it with aluminum foil. How much longer should I add to the original time?
Hi A, its hard to say wihtout being there, I would check it close to the end of the bake time set to see if it needs more or less time.
Can I make this the night before and refrigerate until tomorrow?
Hi Michelle! Yes, you can assemble and refrigerate and then bake it tomorrow. Since it will be cold, it will take some extra time to bake so watch it in the oven.