My all-time favorite Apple Pie Recipe! Imagine saucy apples bubbling through that flaky pie crust – irresistibly good! This pie always gets glowing reviews from everyone who takes a bite. This is the pie everyone has to make for Thanksgiving!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“I have made a lot of different apple pies for my family over the years. This is by far the best apple pie ever! My family requests it all the time.“ – Elaine ★★★★★
Apple Pie Video Tutorial
Watch my video and see how easy this apple pie is—from the simple crust to that homemade apple pie filling. You’ll crave it until you make it!
Apple Pie Recipe
This easy Apple Pie is a treasured recipe with thousands 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, flaky, gooey, and just perfect.
You’ll love the homemade flaky pastry 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 method for this homemade apple pie 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 crust – 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 store-bought, 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 & Flour – creates a thick and saucy 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 – combining 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, but use less sugar when substituting sweeter apples such as Golden Delicious, Jonagold, Honeycrisp, Fuji, Braeburn, or Pink Lady.
How to Make Apple Pie
- Prepare the pie crust recipe and chill in the refrigerator. 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, add flour and whisk constantly for 1 minute. Whisk in water and sugar. Simmer 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 cinnamon and toss to combine, then stir in the filling to coat the apples.
The Best Tool for Apple Recipes
My family loves apple recipes, from Baked Apples to Apple Turnovers. If you love apple desserts, this apple slicer will save you so much prep time! It peels, slices, and cores all in one swoop. You’ll have all of your apples prepped in less than 5 minutes. Imagine saucy apples bubbling through that flaky lattice crust – irresistibly good!
- Roll the Crust – into a 12-inch diameter pie dough and transfer to a 9-inch, deep pie pan. Add the apple filling, 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 with a pizza cutter. Arrange half of the strips over the pie and weave in the second layer of strips (see how to make a lattice crust). Crimp the edges to seal and brush the crust with egg wash.
- 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 for at least 5 minutes.
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 stress, 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, for the juices to thicken up and set, otherwise it will slide apart when sliced.
Everything about this apple pie is good, from the flaky, buttery, homemade crust to the unbeatable apple pie filling. Try this served with a scoop of vanilla ice cream! Let me know if it graces your holiday table.
P.S. Did you know you can make an apple pie ahead (see the make-ahead tips in the notes below). With all the bustle of the holidays, it’s nice to know you can check this pie off your list early.
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, core, 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 for at least 5 minutes.* Rest at room temp 1 hour before serving.
Notes
- Store at Room Temp: Cool completely to room temperature before covering and storing. The pie keeps well covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate for up to 4 days.
- Freezing Pie: store in a freezer-friendly airtight container for up to 3 months. Here’s a tutorial on how to freeze and bake a frozen pie.
- To Reheat: thaw baked pie in the fridge or on the counter and then reheat in a 350°F oven until warmed through.
Nutrition Per Serving
Filed Under
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 that 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
- Pumpkin Roll
can you can the apple pie filling ? I want to be able to give the filling away for christmas
Hi Allan, I have not tested canning this filling and do not know if it would meet safe canning requirements. You may try to research canning safety rules to see how you can do this.
I have made and canned this pie filling for years now. It’s my go to and makes the most incredible pies. It’s very shelf stable and the pies hold super well once cooled. Highly recommend for canning.
Do you just water bath ? If so for how long
It is my understanding that canning a recipe using flour is not a good idea unless the recipe has been tested for safety. The idea behind it is that the flour makes the filling too thick for the heat to penetrate to the middle of the jar to heat it long enough to kill the botulism spores. Of course, your house, your rules, but it is a risk. I have found that this pie filling recipe is thicker than the pie filling recipes I’ve canned historically. I, personally, would not think it’s safe to can. If it’s any help, I have made this pie filling and frozen it flat in ziplock bags. It thaws and bakes wonderfully! Good luck!
Just made this pie for the first time and it’s delicious, but even after waiting an hour after baking it slid apart when cutting and there was a lot of the apple pie sauce pooling at the bottom- did I do something wrong (use too much sauce?) or how can I fix it for the next time I make it?
Hi Allison, I’m so happy you loved the flavor. It’s so hard to say what caused that without being there. did you let is sit a bit after baking allowing it to set? I recommend reading through all the steps and watching the video again to ensure a step in the ingredients or process wasn’t adjusted or altered. I wish I could be more helpful from afar.
Hi Natasha, I like my apple pies with chunks instead of slices. I plan to make very small chunks. Should I make changes to bake time?
Hi Sana, that sounds lovely, I imagine that will work well, the timing will depend on their size. I would watch it closely for doneness.
Can we make this recipe with puff pastry ?
Hi there! You an try out recipe for Easy Apple Turnovers
This recipe is fantastic! Have made it a number of times with fresh apples.
This year I am harvesting apples from my tree now (Sept). I was hoping to slice them and freeze them, and then use them for pies at Thanksgiving. When I thaw them, is there anything special I need to do with the apples to avoid the pie becoming very runny with juice?
Thank-you
Thank you so much, Terri! You can use frozen apples here but just make sure that you thaw it completely and drain all of the excess liquid.
I’ve found that adding some corn starch to the mix helps hold it together and doesn’t get as runny when cooking from frozen
If I wanted to use the filling in another dessert can I cokk the apples in sauce on low until soft?
Hi Romona! I think so. You’d have to experiment with it, but it would be similar to our Sautéed apples recipe.
I do not belong in the kitchen. I should not ever cook and I should not ever bake. I tried baking this apple pie for the first time ever and it turned out AMAZING!!!! Highly recommend!
Hi Natasha! Love following you. Can I make the filling and just freeze that to pies later?
Hello Donna! This is how I usually make this recipe ahead “To make ahead and freeze: make and fold the turnovers, but do not apply eggwash to the top. Place the uncovered baking sheet in the freezer for 20 minutes. Then place frozen (raw) turnovers in a ziptop bag for up to 6 months. Cook from frozen by placing on a baking sheet, brushing with eggwash, and baking at 400°F for 25 minutes.
–Store on the counter for 1 day or in an airtight container in the fridge for 3 days.”
Excellent!!! Family requesting this once a week, which they wont get, however at least monthly.
I did use different apples for my pie. The recipe was simple to follow and the pie came out delicious.
Natasha need to change the name to PERFECT APPLE PIE! Because that’s exactly how it turns out!
Love this pie recipe!
I have made it several times.. always lerfect
Natasha, you hit it out of the park with this one! I’ve been making apple pies for years and years. I decided to check out what made yours so delicious. Well…followed your recipe for both crust and pie filling. Verdict= WOW!!!! I made 4 pies even though I gasped at the amount of butter I was using. Gave one to my son and his family, one to my dad and mom, and one to one of my sisters, and of course one for us. Everyone rates it as 5/5 (I say 10/10). Some suggested I should enter it into a contest. I used apples from my son’s apple trees and had to use a lot of apples as the trees are old/small and he is trying to revamp the orchard. That was time consuming! But oh so worth it!!! So glad David made a guest appearance! Haha! This is the keeper. Thanks again for a top notch recipe!
This is one of the best fillings I’ve ever used for my apple pies! Delicious! Wish I could send you a picture of the end product.
Can I freeze this pie? Prepped Filling only? Or whole pie uncooked? Ty
Hi Celina. Yes, the pie can be frozen before baking and then baked from a frozen state.
Hi, if I make it and freeze it raw, can you recommend what temperature and for how long I should cook it from frozen. Thanks so much!! And do I do the egg wash before putting it into the oven frozen?
I usually freeze it after cooking. But if you freeze it raw, prehat your oven to 425°F and bake it for 60-75 minutes and check for doneness.
The first time I made this pie I didn’t add enough water for the crust so it didn’t roll very well. I also used cosmic crisp apples. The next I used pre-made crust and a mix of cosmic crisp and granny Smith. I also used Splenda and cooked the apples a little longer.
We loved this recipe. I used red delicious apples cause that’s what I had with a full crust on top. Delicious 100%, definitely a keeper. Thanks for sharing 😍
Hi! I have some Fiji apples I need to. Would that be ok?
Hi Lisa! I listed the best apples to use up in the blog post. Other apples, such as Fiji apples can turn mushy or watery so you may not end up with the best pie.
Hi, this video looked so amazing so I tried it. I had a problem with the sauce, once the apples were sliced, the sauce was very hard and the butter had separated. I redid the sauce, and used it immediately so it wouldn’t happen again. How long can the sauce cool?
Hi Jane, I haven’t kept the sauce longer than it takes me to cut up the apples. Separation can also happen if the sauce is heated on too high of heat or for too long. Even if some separation does happen, it all comes together in the oven as it bakes.
Hi Natasha, I love this recipe and have made it several times. Can I bake this pie with a crumb topping instead of the 2nd pie crust?
Hi Marina! I’m glad you’re loving the recipe. Please reference my Dutch apple pie recipe for that. I hope you love it too!