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.
This post may contain affiliate links. Read my disclosure policy.
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
What’s the best way to store the pie after it’s been baked?
Hi Keisha! It can stay covered at room temperature for 1-2 days. Refrigerate or freeze for longer storage.
Hi Natasha wanted to ask,can I make this recipe a day before and freeze the pie?Would I need to make any adjustment to the recipe?
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.
Can I defrost it and then bake the pie?As I’m afraid the additional baking time might burn it.
It shouldn’t burn, because the pie is frozen so it will take longer to bake. It is best to not thaw a frozen pie before baking. If you do it will more than likely end up having a soggy crust.
Delicious, apples held together to make cutting perfectly easy. The filling was great ( love the sauce instead of just adding cornstarch), overall a tad sweet even with granny smith apples, but that is a question of taste I think. Everyone loved it.
Thank you- will make again!
You’re very welcome, Stephanie! Thank you so much for sharing.
This is the best apple pie recipe ever and I’m so glad I found it . Thank you so much , we love this pie.
You’re very welcome, Margie!
This was the best apple pie I have ever made! You make it so easy with your wonder videos. Thank you!
I’m so glad to hear that. Thank you!
I already make a delicious Apple Pie with Sweet Shortcrust Pastry and Bramley Apples, but I was really intrigued by your recipe so I set to work .. what I discovered was what a scrumptious recipe this is!! I absolutely love the Rough-Puff Pastry, it made a lovely buttery, light alternative to the sort I usually make. And with the lattice top it looked so good – I will be making this again!
Great to hear that you enjoyed our Apple Pie Recipe, Alison. Thank you so much for this review!
Thank you so much for this! My 12 y.o. daughter and I used this to make our first pie last night and it came out so delicious! It amped up our confidence. She’s been wanting to make it for a while now and your recipe made it so do-able! It had a beautiful fluted edge and lattice and everything! We’re so proud.
That’s wonderful! I’m really happy that you tried this recipe with your daughter. It is a great bonding experience together.
Hello Natasha. I had submitted a comment to you before Thanksgiving, regarding traveling to Boston from Pennsylvania with the apple pie. You suggested freezing it and bringing it frozen and baking it there. I wanted to let you know that I did do it that way. And it was absolutely wonderful. But I also wanted to let you know that I had to make this pie gluten-free. I had a lot of anxiety About I really am not much of a baker so that was an additional challenge. I followed your directions very carefully for the consistency of the pie crust dough. I did use the food processor. The dough called for about a quarter of a cup additional water, which I added one spoonful at a time to reach the recommended consistency. It turned out perfect. I just had to share it with you. I Would send you a picture, but I’m not sure how to attach it. Thank you again for helping me to make this a success.
Thank you so much for sharing that with me. I’m so glad it turned out wonderful!
Hi Natasha,
I found your recipe when I searched for “best apple pie recipe”. You had the most 5 star reviews, so I thought let’s see if the pie lives up to the accolades! It most definitely does. I followed the recipe exactly and wouldn’t change a thing. It was delicious! I’ll be making it again for the Christmas gathering. Thank you for a “keeper” recipe!
Hi Dawn! Thank you so much for the wonderful feedback. We love this recipe too. I’m glad you gave it a try!
Best recipe for apple pie ever. A few changes I made. Cut the sugar to 1/3 cup white and 1/3 cup light brown. A little extra cinnamon and add one tablespoon of corn starch to thicken up the sause. Also added just a treason of lemon juice. Unbelievable apple taste.
Hi Jim! Thanks so much for sharing your experience.
Made this apple pie for Thanksgiving and everyone loved it. I have to make more now. Love your recipes. So many I still have yet to make. Happy Holidays to you and your family.
I’m so happy you enjoyed that. Thank you for sharing that with us, Chris!
Made this pie exactly as recipe was stated. I used Granny Smith apples. It was Absolutely delicious!!!
I cut about~ 1/3 cup of sugar down.
Definitely will make this again:-)
I’m so glad you loved it, Mary!
This was absolutely delicious! I chose to dice my apples instead of slicing them and it still works really well. I wish I had read the note about the baking sheet under the pie while it bakes, but this is definitely a repeat recipe.
I’m so glad you enjoyed it. Thank you so much for sharing that with me, Jula!
Best Apple Pie Filling and Crust ever!! I made it two days ahead and froze it, but only had a 10″ pie plate. Next time I will use 1-2 more apples for this size. Baked from frozen for 15 min at 350 degrees (accidentally, haha), then 15 min at 425 degrees followed by 45 min at 350 degrees, and it came out great. I had some runny sauce when I first cut it, but this went away after completely cooling. Love, love, love this recipe; thank you!
I’m so happy you enjoyed that. Thank you for sharing that with me, Laurie! I hope you had a nice holiday!
First – for anyone complaining about ads there is a really simple solution. Write. It. Down.
Solved.
For several years I struggled making the grandma Ople pie recipe – first year was spot on but after that they always came out too thin and runny with a soggy crust. So I gave up on apple pies. But, my husband requested one for this thanksgiving so I decided to give this recipe a go.
This is it folks. This recipe with the linked crust recipe came out perfectly. The thinly sliced apples give a nice texture and the crust stays crisp. I did have some trouble with the dough being a little dry when I rolled it out but that was probably my own fault. I was so afraid to over moisten that I didn’t use enough ice water in the first step. I simply added some more water while rolling out and that seemed to do the trick.
Thanks for a wonderful recipe, will be using this one for years to come!
Hi Laura! Thank you so much for sharing your experience with the recipe. I’m so glad you enjoyed it. It’s our family’s favorite to make!
Wonderful pie and pie crust recipe! Pie was gone in 2 days!
I’ve made a lot of apple pies over the years and this is the first one that wasn’t soupy. I guess that comes from cooking the butter, flour and sugar into a syrup before mixing with the apples. It was delicious!
I’m so glad you loved it!
My first ever apple pie! This was so easy and delicious. Thank you!
I’m so glad ro beat that, Annette!
Natasha. I watch your videos and follow exactly! The guest I usually have who makes the pies could not come this year for Thanksgiving so I turned to you as I often do and this recipe was perfect. I made 2 and found I only needed one. Is it alright to cover it well and freeze even after baking? I hope so! It was delicious! Thanks!
Hi Anne! Yes, you can freeze it even baked.
The best apple pie recipe!!! I love trying new pie recipes, but this is it for me. Everyone loved it! Easy to make. Made a day ahead so decreased cooking time by 5 min as I heated up the next day! Thank you Natasha!
Hi Liz! We love this apple pie. I’m so glad you feel the same about it!