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
Thank you so much for sharing this delicious recipe! I have made it 3 times now and we love it! Only question i have is when rolling out the dough it seem to have a lot of cracks and is never a pretty circle. When I go to put it on top of my dish it does not lay even. Am I doing something wrong?
Hi Jen! If your dough is cracking a lot, it may be too dry. Either you are using too much flour or need to add a bit more water. It’s best to go off of visual cues because the amount of water you need can depend on your environment, how things are measured, and the temperature of your ingredients. I use 6 to 8 tablespoons of cold water.
I have used this recipe several times. It turns out perfect each time. My go to apple pie recipe.
So glad to hear that, Kelly! We love this recipe.
I have loved every recipe from Natasha!! And I have to say this is the first time I have successfully made a perfect pie crust from scratch.
Hi Diane! I’m so happy to hear that. Thank you.
I just had a question about the sauce, mine turned out rock solid and I was unable to pour it over the apples. Do you know why that happened? I might have overcooked the sauce.
Hi Rita! It sounds to me like the sauce may have thicked so much. It could be because the sauce was overcooked. To try to fix it, try adding a little water or apple juice and gently reheat it while stirring.
This apple pie is my family and friends’ favourite!
One question, my filling is a bit running.. even the pie is completely cooled down.. what am I doing wrong? Need more flour?
Hi Emily, I hope you love this recipe. 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.
I’m not a gifted cook. But I love fruit pies. I had never made a pie crust from scratch before. U used your recipe and directions and made a perfect pie crust, I have made several since and all were perfect.
I’m so glad you gave my recipe a try, Caryn! Thank you so much for sharing that with me.
This is a great recipe! I’m wondering if it can be adapted to be small individual blossoms?
I haven’t tested that to advise of the changes in timing and measurements but I’m sure that will work!
My apple filling was also very watery and it sat for a few hours before serving. I used a combination of Honeycrisp and Granny Smith.
Hi Jane, did you see thick apple juices bubbling through the top of the lattice when it was done baking? This is an important tell to know when the apples have released their natural pectin for the filling to thicken up. Not all ovens are created equal so it’s important to watch for the visual cues with pies.
The best recipe! Made this apple pie for Thanksgiving and it was loved by everyone. Thank you for sharing!
You are very welcome! It’s one of our favorites!
Oh my goodness! I was going to cheat and use a store bought crust, but I’m so glad I made your recipe. It was the most delicious pie- it taste like shortbread with the glorious filling. We used winesap apples that we just got from an orchard- they were perfect in taste and consistency. Thank you!!!
Made this apple pie today. It is awesome! Tried one slice, had to go back for seconds!
I followed it exactly and for some reason it was really watery… not sure if I made a mistake or what happened.
Hi Kylie! Did you use the recommended type of apples? (See my note above)
Also- it could be that it needed to bake a little while longer so that the filling could thicken. It will also thicken up after it’s cooled.
Wonderful recipe! I have made this exactly as written many times and it is amazing how everyone loves it. We help our elderly neighbors and they so happy when they see this pie coming over to their house! Thank you.
I use Natasha recipes and without fail, the food comes out delicious and becomes our favorite. Today it is apple pie. Thank you so much.
This recipe was so close to perfection…. I followed the recipe and the video exactly. Unfortunately, my pie crust was raw on the bottom. I think I will bake the pie crust first next time and then add the filling.
Hi Lindy! I’m sorry to hear that. I’ve never had to pre-bake this pie crust when making fruit pies (only when I use it for pumpkin pie). Did you fully preheat the oven before baking? Also- they type of pan you use can impact how this bakes. You can try baking it on a hot pizza stone to help the crust bake better.
I made this recipe and it literally was the best pie I’ve ever made! Soooooo delicious!!!
I’m so happy to hear that, Jessica! Thank you for the wonderful feedback.
The taste was good, but the apples were still crunchy so I didn’t like that. Maybe it’s because of the type of apples that I used (Gala apples)? I even cooked it for a longer time.
Hi Anne! I left a note above for the best type of apples to use. It could have been the apples used but likely also how thick they were cut.
I’ve made this recipe at least 4-times now; it’s always a welcome treat for family and friends👍🏾👍🏾👍🏾
The best apple pie!! Thank you for keeping it simple!
Hello, can I make the filling in advance and leave it cooling for a few hours before baking?
Hi Katie! That would be fine.
I am not american and I can’t use US customary measurements. I switched to metric. It still says “8 tablespoons of butter”. How on earth am I supposed to measure that?!
Hi Anja, no problem – we have a “metric” button in the recipe card that converts the measurements when you click on it. I hope that helps.
Anja- 8 tablespoons US would be equal to 113 grams measured by weight. Hope this helps!