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
hi! I was wondering how the cook time/temperature would differ if I were to make it into a bunch of mini pies (in a cupcake sheet maybe?) instead of one big pie (I would probably cut the apples into smaller pieces but plan to carry the rest of the recipe out as listed)
Hi Klaudia! I’m sorry, but I haven’t tested that to be able to provide those instructions.
Perfect recipe, pie and crust.
Apple pie used to stress me out every year bc it never turned out the same. This recipe hits everytime. Simply delicious, no frills or extras needed.
Two tips: add 1 tsp of vanilla to the sauce and as another reviewer suggested, transferred to bottom last rack for last 10 minutes. Perfection.
Hi Laura! That’s wonderful to hear. So happy you love this as much as we do.
Made this pie yesterday with 2 frivolous modifications. The result was phenomenal.
1) Add cognac to the filling “sauce”. Our was coming together too thick. So I added generous pour of cognac to loosen it a bit. Best decision ever.
2) Skipped the braided top altogether (was short at time). No dough Dusted with powered sure before serving.
I love these ideas!!
Going to try this pie today but wondering if I can make the top crust solid instead of lattice? If so, will this change the cooking time or temp?
HI Tina, absolutely! You can make a classic pie top for this apple pie, just make sure to cut 4-5 slits in the top to vent the pie.
This apple pie was delicious! I would give it 10 stars if I could. The sauce is absolutely the best! Thank you so much!
Used this recipe to make my first apple pie yesterday for thanksgiving and it was incredible. A 10/10 according to my husband and family! Perfectly balanced in flavors.
That’s amazing! I’m so happy to hear that, Elizabeth! This is a very popular recipe and I’m so glad you loved it too!
I am a seasoned baker of over 30 years and this is the absolute best apple pie I have ever made. It is superb, perfect in everyway! Let’s not even talk about the pie crust. It is the tastiest, flakiest, easiest pie crust I have ever made. Thank you Natasha! Now, I look forward to making pie crust.
Hi Anna! Wow, thank you for the wonderful feedback. We agree that this is the best apple pie we’ve tried and I’m so glad you loved it too.
This is the best apple pie I have ever made
I get rave reviews every time I make it
I have your book and love your recipies
Your coconut shrimp is so good!!
Thank you, Kay! So happy to hear that.
The pie was excellent! It was my first time making apple pie. My husband, kids, and Friends loved it. And the pie crust is super easy to make. These two are now my favorite to make. Thank you so much for sharing this wonderful recipe
That’s so great to hear. Glad it was a hit!
I make this apple pie for the last two thanksgiving meals in the past two years and everyone in the table LOVED it. I brought the pie plate back home totally empty.
I am making pie for the first time! I used your pie dough recipe.. can I leave that in the fridge overnight and make the rest the next day?
Hi Andrea, yes the pie dough can be made ahead and refrigerated. You’ll need to soften it slightly at room temp (about 30 minutes) before rolling since it will be firm right out of the fridge.
This is our 5th year making this pie, including the homemade pie dough. We not o my make it for thanksgiving but also for Christmas, our families rave about it. I never was an apple pie lover until I tried this pie. It is amazing and turns out perfect every time. Thank you so much for your recipe and video instructions for this pie.
Happy Thanksgiving.
Made this for the first time for Thanksgiving 2023. Everyone loved it!
It is by far the Best Apple Pie recipe my family just loves it and I’ve made it several times Thank you Natasha
Im so happy to making this for the second year in a row. I was OBSESSED with it last year.I can’t wait to share it with my family tomorrow.
So happy you’re loving this recipe! It’s our favorite.
I made this apple pie last year & there was not a bit of leftover! It was a big hit & I am ok in the kitchen but by NO means a natural. I’m making it again this year, back by popular demand. Definitely using your pie crust recipe as well. Thanks SO much for clear instructions & a great recipe that is hopefully now a family tradition. Happy holidays to you & yours 🙂
Hi Chloe! I’m so happy this recipe was a hit! It’s our favorite apple pie. Thanks for the wonderful review. Happy thanksgiving!
Tried this recipe last night… this was my first ever apple pie. My food processor is a bit small so next time I’m going to split the dough recipe in half and make 1 dough disc at a time. I had a lot of trouble with the dough. My pie pan (stainless steel) may be a bit shallow and its possible 7 cups was too many apples. My filling descended below the crust and the pie is a bit hollow. I was also checking the internal temp of the middle and it never reached (what google told me) 195deg. I ended up letting it bake at 325 for another 15min or so and the internal temp went to about 180ish. Pie edges were bubbling with the recipes time though, but not the center. I used the Johnny Apple peeler and slicer so I don’t think the apples were too thick. Do i need to pat down my filling?
What are your thoughts on how I can make a better pie? I definitely made mistakes on the first go and want to improve.
Hi Joe, my first thought is that is probably due to the size of the pie pan. This recipe is written for a deep pie dish. If it ends up too mounded in the center, that could be the culprit.
Question! Can I use a square pan instead of a round pan and would that mean I need to do different measurements? I just realized I only have square pans lol
Hi Summer, I haven’t tried this in a square pan, if the area and height are similar I bet it could work. I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
This is the BEST apple pie recipe I’ve ever tried! I made it last year for Thanksgiving, and everyone was fighting over it. I did feel a little bad because several other people brought pies, but my (well, your) apple pie was gone in an instant!
I want to recreate this recipe for Christmas because my brother, an apple pie fanatic, has never tried it. I was wondering if it’s possible to prepare the pie a day ahead, then apply the egg wash and bake it the next day, instead of baking it ahead of time and reheating. I just LOVE the taste of a freshly baked pie. Thank you!
Hi Kirstyn, I’m so happy you loved the pie!! I would bake it the day before and then rewarm it the next day or serve at room temperature. You can keep it at room temperature overnight. I think that is safer than risking a potentially soggy bottom pie crust.
I know this is a common question but please tell me a sure fire help, if possible. How do I keep the bottom crust not wet and soaked? That always disappoints me.
Hi Karen, I’ve never had a soggy bottom using this recipe – we believe we found the perfect balance! Just follow the steps closely and try not to make any substitutions, and you should get the same great results.
I find if I put the pie on the very bottom of the oven the last few minutes it insures the pie is crispy and not mushy and soggy. Try it ! It works for me.
The best apple pie filling I’ve ever had.
That’s just awesome! Thank you for sharing your wonderful review, Brenda!
Egg wash, the video says to mix egg with sugar, and the printed recipe says mix egg with water.
Which one is correct?
Hi David! Both will work. We updated the recipe, so the written recipe is the most up-to-date version.