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!
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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
Natasha, help!
I made the apple filling and chilled it to bake it tomorrow. But the filling is now watery. How should I fix it? Add cornstarch?
Thanks in advance!!
Yes you can add cornstarch. The apples tend to release more moisture as they sit, which can result in a watery filling. The cornstarch will help thicken it back up.
Natasha can I use regular butter if I don’t have unsalted butter? 🤔
I usually use unsalted butter but regular will work too but it will just be a bit salty.
Love this pie!
Question, can it be premade and stored in the fridge until ready to bake?
Hi Elena! If you’re baking it the next day, yes. If not, I would freeze it and then bake it from frozen.
This delicious apple pie is baking in the oven as we speak, the smell in the house is incredible. I’m sure it won’t disappoint our taste-buds.
I made pie recipe and loved it. I have to say all your recipes are fabulous. I refer everyone to your site.
Aw! I’m so glad to hear that, Emma!
I found this recipe last year and used it for our bake sale at my church. It was such a hit that I was asked to make it again this year for our bake sale. It’s easy to follow and tastes great 😁 Thanks for sharing it.
You are very welcome! So glad to hear it was a hit!
I’m excited to try this recipe and fell pretty good with all the excellent reviews! I love the idea of cooking the filling a bit before adding to the pie. However, I’m concerned about the apples being too crunchy… Can I cook the sliced apples with the filling for a few minutes before adding to the crust to bake?
Hi Darcy! The apple filling shouldn’t be crunchy unless you cut the apple slices too thick. But yes, you could cook them a bit. I hope you love the recipe!
I need to make an apple treat for someone who needs gluten-free. Can I make the apples with cornstarch instead of flour?
Hi Marilyn! That would be fine. Cornstarch had twice the thickening power of flour so you may need to adjust.
Easiest and “bestest” apple pie recipe out there. Some weeks, I make this 2 times a week, it’s just that delicious and easy. So glad I stumbled across this recipe
Hi Aretha! I’m so happy you found this recipe. I love this recipe!
So easy to make AND the best apple pie I’ve ever had! Absolutely everyone will love it! Save this recipe!
I have this recipe in the oven now! The only change I made was using 3/4 cup of white sugar and 1/4 cup of brown sugar. I did the lattice work and it looks amazing so far!
Could you use this same process/recipe but switch out the apples for peaches? If so, would frozen peaches work when fresh peaches are out of season? I’ve made it with apples and it’s divine. The sauce makes it standout from other pies! I’m hoping it would also work with peaches.
Hi Rachelle! I have not tried peaches in this specific recipe, it may work with a few adjustments.
I use my Peach pie recipe . While fresh peaches are typically preferred for peach pie because of their texture and flavor. If you’re using frozen I would thaw them, strain them, then pat them dry with a paper towel and continue on with the recipe. If they are too thick, you may consider slicing them down a bit. Frozen peaches will leave behind more juice so you may need to use more cornstarch or flour.
Natasha you are my go to recipe source on Youtube and cooking blogs. Not only the recipes are delicious but the presentation, video quality and your sense of humor is outstanding, having fun while demonstrating. Recently baked your apple pie recipe and made more for my grown up married kids and their kids! Everyone fell in LOVE with it. So…thank you and keep up the great work.
Hi Ed! Thank you so much for the wonderful feedback. I appreciate it. I’m so happy to hear that the family loved this recipe!
I made this pie last year, following the recipe exactly. It was delicious, however, the apples were crunchy and the bottom crust wasn’t done. I used my own crust which was the only difference. What can I do differently? I’d like to try again.
Hi Shana, its hard to say when a different recipe/ crust is used but it sounds like it needs some more time to bake. If the crust is getting to dark too fast, you may want to cover the edges with foil to protect it while it continues to bake.
Hi Natasha!
I love your videos ! They make baking less intimidating.
Just a crazy thought about the apple pie. What do you think of using apple juice for the filling instead of water to bring out the apple flavour? Of course, the sugar would have to be reduced.
Thanks for your suggestion, Doreen. I have not tested that to advise but please share with us how it goes if you give that a try!
Can you use a mixture of regular sugar and brown sugar? Will it make too much of a difference
I imagine that will work just fine. Just be sure to stick to the general proportions of sugar so the filling doesn’t become too runny or too sweet. Hope you enjoy it!
Absolutely love this recipe!! A hit every time! 🙂
QUESTION: could I prep the pie and bake it 2-3 days later?
ALSO could I make the sauce a day or 2 before baking?
So glad you love it! Please read through this part of the recipe “Make-Ahead & Storage” as I have some tips there. Hope that helps.
Hi Natasha…Can I make the pie and store in fridge and then bake on the day I want to serve it?
Hi there! If it’s longer than one day, you should freeze it and then bake it directly from the freezer the day you need it.
Hi, following up on this… do you recommend I bake it first then freeze it then warm it up on the day I need it? Or freeze it then bake it the day I need it?
Hi Sara. I love freshly baked pie, but both ways work great.
This recipe sounds yummy and I’m willing to try it. I’ve never made pie crust and I’m nervous to make it. Can I use the ready to bake pillsbury crust or something similar?
Hi Sara! You can use store bought pie crust, but homemade is so much better. It’s very simple too. I have step by step instructions in my Easy pie crust recipe! I hope you’ll give it a try sometime.
Your recipe sounds delicious!! I was wondering what is the purpose of the water in the filling? Would this make the filling to running after you bake the pie? Thank you!!!
Hi Julie, without the water the filling will be very dense and thick. This recipe has the perfect balance and consistency with it. I hope that helps.
Hey Natasha! Love the pie, it’s great and easy enough to make. QUESTION: Can I prep the whole pie to be baked the night before (and not cook it at all) and cook it the day after? Or will the pie filling make the dough soggy on the bottom? Thanks!
Hi Tony! That would be fine, just refrigerate it and bake it from cold. It may take. Few extra minutes since it will be cold.