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
Misleading! the video and recipe not match at all. Sample, the video says 1 egg and 1 tbsp of sugar for brushing, according to the recipe 1 egg and 1tbsp water. 8tbsp butter is too match probably 4.
Hi Mark! 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.
I agree!!! Nothing like ruining your pie at the end. I follow written recipes but felt forced to watch the video at the lattice part because the written recipe did not care to explain. Doing that caused me to follow her verbal instructions for the egg wash instead of withe written. So is there sugar in the egg wash? 🙂
This apple pie is awesome. Will be my go to apple pie recipe
So glad you loved it, Sue!
Used this recipe as my base, the crust is perfect, but I added some nutmeg along with the cinnamon and some vanilla extract into the sugar mixture. I also tossed my apples with lemon juice and lemon zest for additional flavor. My family loved it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Camille!
Hello! This pie was really delicious but when we ate it, it was very liquidey inside of the pie. Can you please tell me what I did wrong?
Hi Gabrielle! Did you make any substitutions or use the recommended apples mentioned above in the blog? Be sure to let it bake long enough. The filling needs to bubble which will help it thicken. Then let the pie cool down because the filling will continue to thicken as it cools.
If you did all of that correctly, you can try adding some more corn starch or flour to help.
Best pie ever I made this pie for Christmas for the first time ever. My first pie it came out perfectly, the pie crust was flaky and buttery delicious. Everything was to perfection everyone love it.
Thank you!!!!!🥰😘
You’re very welcome, Kimberly! I’m so happy you loved it! Merry Christmas!
I wish I had made this pie, instead of the one I did make. I had to toss it, it was so much like eating caramel in an apple pie. Does this taste like a caramel sauce?
Hi Sue, it shouldn’t taste like caramel sauce. I hope you’ll love this recipe when you get the chance to try this.
Natasha,
Would it be possible to put less sugar and replace with brown sugar. Sort of half and half or would that ruin the flavor? Can’t wait to make it this afternoon.
Hi Becca. I think it would be fine but it may change the flavor profile a little bit since brown sugar has a deep, caramel or toffee-like flavor.
I cut the sugar in half and the pie still tasted excellent. I haven’t tried it with brown sugar, but I might do that next time.
My brother-in-law is picky about his apple pie. Thanksgiving I made 2 apple pies.your recipe is amazing, everyone including my brother-in-law loved the pies.
When it comes to baking yours is the website I go to.
Thank you,
Hi Betty! Thank you so much for the wonderful feedback. This is our favorite apple pie recipe! I’m so glad it was a hit.
I have made MANY apple pies over the years and came across your recipe during Thanksgiving and made it for my in laws family. They could not stop raving about it and now I have to make 3 for Christmas!! I did not get to try it during Thanksgiving so excited to try it for Christmas!!!
I am so very happy to hear that you love the apple pie so much that you are making 3 for Christmas! That is wonderful!
Hi Natasha! Thank you so much for all your delicious recipes! I do have a question, should I pre-bake the pie dough for this recipe? I remember pre-baking for the pumpkin pie, so I’d just like to confirm. Thanks!
Hi, there is no need to pre-bake the crust here. The way the filling is prepared, it bakes up nicely without making the crust soggy. The pumpkin pie definitely needs to be pre-baked for best results.
Hi Natasha
Do you use a pie crust shield when baking? Or is it fine without?
Thank you – I love all your recipes I’ve tried so far.
Hi Judy, please see this recipe note “To Keep Pie From Browning Too Fast:” I hope that helps.
OMG. Sorry Grandma, this is my new go to recipe! We added extra sugar and cinnamon to the raw apples because that is us! WOW!!! Best apple pie ever!
Thank you, Jennifer. I’m sure your grandma will understand and hope she can try this too!
Good day, Is it possible to soften the apples first?
Is it as simple as adding the apples during the cooking of the butter and cinnamon perhaps?
Hi Joe. The apples will soften in the oven when the pie is baking. If you cook them beforehand they can get too mushy and soft. But feel free to experiment if you’d like.
Could you use the method for the “sauce” for a deep dish apple pie? If so, would I need to double it?
Hi Rhona! You can reference the quantities in the filling for our Deep dish apple pie recipe here.
I love to bake but have never made an apple pie, so when my husband came home a week ago asking if I wanted to participate in an apple pie contest at his work, I began to research apple pie recipes. I came across yours and with all the raving reviews I had to try it. My husband got home from work today he informed me that my pie won with your recipe!! I will definitely be making this again for future holidays!
Hi Rena! That is amazing. This is our favorite pie and the best we’ve tried. I’m so glad it hit the mark. Thank you for sharing.
Hi Natasha, I have a couple of questions:
1. Does the oven need to be preheated?
2. Can I bake the pie, keep it in the fridge overnight and consume it the next day? Does it taste good when cold? Anything to keep in mind?
Thanks!
Hi! Yes, the oven should be fully preheated before baking. This pie keeps well covered at room temperature for 1-2 days. You can refrigerate it for longer. I enjoy pie both hot and cold, so it’s really a personal preference. I hope you love the recipe!
Oh so I don’t need to refrigerate it over night? That’s great! Do you recommend I keep it out and serve at room temperature? (So it retains the texture)
That’s correct. You don’t need to refrigerate it but you still can. It won’t affect the texture other than it’s harder when it’s served directly cold.
The recipe sooo easy and it was so delicious. Nobody in my family trusted me that I make apple pie by this recipe🙈.
Great job! Thank you for your good comments and feedback!
Natasha Would it be best to put the pie together and then freeze it before we travel to my daughters to bake it? If so how long do I bake it from frozen and what temp?
Hi Debbie. It can be refrigerated until ready to bake or frozen and then baked from frozen. Follow the same instructions for baking but it will take a little while longer if frozen so check on it. The filling needs to bubble.
Ok Natasha what is the maximum number of days to refrigerate before baking then?
HI Debbie, I honestly have not maxed it out so you might google that.
In your recipe, it says 1 egg plus a tablespoon of water, but in your video it says 1 egg plus a tablespoon of sugar. Could you please verify which one it is? Thank you!
Hi Sierra! Follow the written recipe. It’s the most up to date.
I made it yesterday and it was a real success. I was worried that the sauce would make the bottom crust a little wet but no since I did exactly as you said and waited until it had cooled. The best filling I ever. Thank you!
Thank you for sharing, Ginette! I’m so glad you loved the recipe!