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
This is my go to recipe for pie crust and apple pie! My family always gobbles it up!
My first review ever. Been looking for a great filling for years, your filling recipe is so simple and delicious and lends itself to simple tweaks for individual preferences. For mine, added cardamom, splash of vanilla and almond extracts, and mixed tart and sweet apples….just excellent.
Hi Mary. Thank you for the wonderful review. I’m so glad you love this recipe. Those additions sound wonderful.
Would it be ok to add 1/2 cup brown sugar and 1/2 cup granulated?
Hi Tony! Sure, if you prefer. Although the brown sugar will change the taste and texture slightly.
Hi Natasha,
I couldn’t be more thrilled to have made my first apple pie – thank you so much for the recipe. I have a very happy husband! I have slightly less of a sweet tooth and found it just a little too sweet – do you happen to have any tips to lessen this a wee bit?
Hi Julia, it should be too sweet. I haven’t tried using less sugar to advise, I have to experiment to find out if that would be fine.
The initial sauce split 3 times for me, noting I did exactly the amounts and time as specified… wasted too many ingredients and then went to the jamie Oliver recipe which was full proof
Hi Thomas, if the sauce splits, its usually due to overheating or heating for too long, but even if it does, this recipe is very forgiving, it will come together with the apples and will correct itself in the oven.
Natasha’s apple pie (with crust) is the best it’s easy to make and delicious 🤤 you can’t go wrong with this recipe.
This recipe, including the crust
Is delicious but I added my own
touch with three additional
ingredients.
Amazingly delicious easy to make; I’m not the best however following this recipe I feel like a pro! Thank you will make again again and again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Verdie!
I am a high school food studies teacher so my class is limited on time. We will likely make the filling day 1 and bake it day 2. I was wondering if you would happen to know how long this should bake if we are using just Pillsbury pie crust instead of homemade (don’t worry everyone, I also teach about the homemade recipe, we just don’t have time to do it all in class :)) Any advice is greatly appreciated! Thanks
HI Amanda, sorry I missed your message earlier. I would still bake for the same amount of time since the filling needs time to get saucy and bubbly. Bake until you see thick juices bubbling up through the lattice. If the top starts browning too much you can cover with a sheet of foil with a hole cut in the center. I hope that is helpful to you. I would love to be in your class enjoying homemade apple pie. That’s amazing!
I have made this apple pie three times already. The first and second times the sauce is watery. It spills out of the pie when it has been cut. I tried my third time and used fewer apples and finally, it was supposed to be even though I used 3 small granny apples and two big red apples. It turned out it tasted pretty good. Husband and in-laws requesting to make more of this apple pie. 😂😂😂. It was delicious. Thanks for sharing this awesome recipe. 👍🏻👍🏻👍🏻
Great to hear that you finally made it successfully! Thanks a lot for sharing.
I made/baked this apple pie today, great recipe!
Thank you for sharing.
AWESOME-Pawsome! How do you figure out such delicious recipes?
I give your apple pie a grade of 98.26%
I’m so glad you enjoyed the recipe! It’s our favorite.
Reading about your apple pie recipe has made me eager to try baking it myself. I can’t wait to make it again.
Great pie. Could I also use the filling recipe for “platky cartoflany”? lol
Hi Andrew, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Nats. I love this crust!!! Used it for pecan one and my gosh it was divine!!!
Is it possible to make mini apple pies in a muffin tray with this recipe by any chance??
Thanks
Hi Faatimah! I’m so glad you love the recipe! I haven’t tested that myself, but I think it could work. Let us know how it turns out if you experiment.
I love your apple pie. It’s the best one that I ever tasted.
Thank you! I’m glad you loved it!
could I make the pie and not bake it, but freeze it for a couple of days, and then bake it from frozen. Will it get soggy or will it be okay?
Yes, you can freeze it assembled and bake from frozen without any issue. You’ll just need to bake it longer.
I absolutely love this recipe. My son is a picky eater when it comes to treats like this…he’s not fond of too sweet. He said this was perfect with just the right amount of sweetness and the crust tastes so good. I won’t use any other recipe from now on for apple pie or crust recipe.
Aaaw thank you for your excellent comments and review. I’m happy that you enjoyed this recipe a lot!
I’ve always wanted to make this but never got around it. I finally made this last night since I have a couple bags of Granny Smith apples and I didn’t want them to go to waste. Good thing I did. My kids loved it! I also used your pie crust recipe and it was amazing! Now I know I have to make this again in the fall
Question though, my daughter likes her apple a bit less mushy. Do I just bake it for a shorter time?
That’s great to hear Jesse! I would not bake this less, you risk the crust not baking through and the sauce not thickening. You can try slicing your apples slices a little thicker if they were too mushy.
Best pie crust I have ever made AND tasted! My sister and I each made an apple pie for our Easter Family feast. I made your recipe she made her own. The whole family voted my pie (your recipe ) was absolutely the best. Thank you for the recipe Natasha we will all be using this recipe forward ( I shared 🙂
You are so welcome!
I made this recipe a few years ago and I still remember how incredible it was so I want to try my hand at it again. Only issue is I currently don’t have a pie dish or any round dish at hand but I do have a cast iron skillet which I’ve heard you can make pies in. Do you think I’d be able to do that here? I also have a couple of glass dishes but they’re rectangular so what would you suggest?
Hi Menna! I haven’t tested that myself, but I think it could work if your cast iron is atleast 2” deep. It could also affect the baking time since different materials don’t distribute heat the same so you’ll have to keep an eye on it in the oven. The filling should start to bubble, and the crust will be golden brown. If you’re using a glass dish, the same rule applies (baking time could be different). I’ve had some viewers report using a glass dish and the crust on the bottom remaining undercooked. If that’s the case, you can try to bake it on a hot pizza stone to help the crust bottom fully cook and get browned. You’ll have to experiment with the size of the square glass dish to know which will fit the recipe best.