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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I really liked the flavors and I didn’t see the usual soupy juice spilling out, just nice thick apple filling.
Can you use honey crisp apples for this pie. I have several and want to use them up
Hi Pat! Yes- see my note in the blog for recommended apples to use. I hope you love the recipe!
I followed the instructions verbatim, and as with all of your recipes, it turned out fabulous! Thank you so much for sharing this with us. It gave me a chance to home-bake a favorite treat of mine!
Have a great spring!
~Aria K
You’re very welcome, Aria! Thank you for sharing.
I have made this pie about 6 times now and my family loves it! I use honeycrisp apples and it tastes amazing. Such a good and easy recipe to follow. Thank you for sharing your wonderful recipes!
Wish I wish I could give this recipe a rating of 10 stars or 100 stars this is the best apple pie ever and I always get request for people asking me to make it. Thank you Natasha this apple pie is amazing.
Aw, thank you, Monique!
Just put one pie in the oven and prepping the second as my family will want extra post Easter. This is the best recipe ever! Make it, you will not be disappointed.
Thank you for your blog. I’ve made this apple pie many times and love it. I’ve also made other of your recipes and have loved them all.
Thank you so much for sharing with us. My sister made this apple pie yesterday, and it turned out delicious on the first try! We just adjusted the sweetness level from 3/4 of a cup to 1/2 of a cup as we’re not a fan of too much sugar!
Thank you so much for sharing that with me, Felicity.
OH THANK YOU ! THANK YOU Natasha! I made this for a housewarming party attended by a whole lot of ladies with exquisite taste bud & it was an instant hit with them. I added some raisins that I presoaked in rum & it was a pie that you can’t get it any better from those selling at most stores. I am so glad that I chanced onto your website. Thank you once again Natasha!
That’s wonderful, Angela! Thank you for sharing.
My friend made this and it was delicious. I am going to make this but I was wondering if I can prepare the pie the night before and bake it the next day leaving it in the fridge?
Hi Stephanie! That would be fine, you’ll just have to add some additional time since the filling will be cold. Maybe 5-10 mins or so. Keep an eye on it. The filling needs to start to bubble.
Hey Natasha… thanks for this fabulous recipe. I just put my pie in the oven and I already know its a winner!!! The sauce is amazing…my family will be impressed…lol
I hope you love it once its done baking! I imagine your home smells amazing! Thank you for your review, Heather.
Hi Natasha,
I’ve made and followed your recipe to aT. It is fabulous. I have also made extra pies to freeze.
Can you please tell me the best method for baking a frozen pie made with your recipe.
Thank you
Kelly
Hi Kelly! It can be 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 start to bubble.
I’m using honey crisp apples first time using your recipe thank you such a great way to cook my pie!
Best Apple Pie!!! I always get compliments on this pie. The sauce is so delicious and easy to make. You always have such great recipes. Happy Easter!
I’m so glad to hear that, Rose! Thank you.
Pretty good! Best pie ever, better than from the store!
I think it took me more than 2 hours, but it did worth it!
OK, I was little sceptical about the 5-star review from over 2000 votes but thought “Hey, this must be good!” And boy am I glad I made this pie! I’ve not previously come across the sauce you made to cover the apples in but it all came out sooo good.
Like Don, my pie fell apart a bit. I had let it cool down for just over 1.5 hours, but I think it may need longer. Not that it mattered – still tasted bloody good (I love warm pie)!
Well done and thank you for sharing this recipe!
Hi Andreas! That’s wonderful to hear. Thank you for trying the recipe and for leaving a review. I appreciate it. My family loves this apple pie and I’m so glad you got a chance to try it too!
I have tried this recipe twice now. It tastes great, but each time it falls apart when I try to serve it. What am I doing wrong. I follow the instructions to the letter
Hi Don. Are you letting it cool long enough before cutting? Is the filling runny causing it to fall apart? If so, it either needs to be baked longer for the filling to thicken or cool longer so it can set more firm. I hope the helps.
BEST apple pie!!!! Granddaughter does not care for apple pie, LOVES this one, made twice for her, we love it too. Thank you
That’s wonderful, Dot! I’m so glad it was enjoyed. Thank you for the feedback.
It looks delectable already just watching this video of your apple pie!
I wish to ask, if i still have some canned apples, can i use them at all in this recipe? How much sugar should I be using for the sauce?
Hi Jacqueline. I’m sorry, I haven’t tested that to provide specific instructions.
Made this recipe with Gala apples- which are much softer so I did not precook the filling. I also added less sugar as these apples are no where near as tart as Granny Smith. I also used an organic sugar and a little more flour which made a thick caramel-like filling. Can’t wait for it to cool and add some salted caramel ice cream!