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
Very easy and simple recipe, makes a delicious pie.
I’m so happy you enjoyed that. Thank you for sharing that with me, Bella!
Most delicious apple pie recipe I’ve ever baked!
That’s so great! It sounds like you have a new favorite, Nelli!
Hi. Looks delicious. In the video for the egg wash you say egg and sugar but recipe is egg and water. Can you clarify please. Can’t wait to try. Ever made a pie.
Hi Barb, that was a verbal typo, I always recommend using the video as a guide but following the written recipe since I can’t edit the video.
Hello, Natasha. This recipe looks great, but the one thing that gives me pause is the lattice crust. I’m all thumbs and envision the pie looking like something a 5-year-old put together. Can I make it with a “solid” topping? Would the instructions otherwise be the same? Thank you!
Hi Renee! You can definitely do that. Just make sure to create vents by cutting slits in the pie crust. It may take a little longer to bake since it won’t have as much ventilation as with a lattice top. Tent it with foil if it starts to burn.
A staple recipe for a delicious and beautiful pie. Easy recipe for a beginner
I love this apple pie recipe. Only one I use. You’re my definite go to on many recipes.
Thank you for your page.
So happy to hear that, Maryanne!
Do I have to make the piecrust or can I use premade rolled pie crusts?
You can use pie crust from the store, but homemade is much better.
Hello! I made your recipe for the apple pie filling! It was delicious! Thank you!
Very enjoyable to watch. love her recipes
Thank you for your compliment, Shelly-Anne, and thank you for watching my videos!
I’ve made this pie many times now and it is always so good. Very quick and easy as well. People have asked me to make it for their birthday instead of cake. It’s that good!
That’s just awesome! Thank you for sharing your wonderful review, Kayla!
Sorry I forgot to leave a five star review with my first comment lol
I love love love love this recipe!!!! Is there a way to make this a recipe for canning as well?
Hello there! I have not tried canning the recipe to advise.
I have been looking for an apple pie recipe where the filling does not have to be cooked in order to soften the apples. I can’t wait to try this one. I saw the link to the pie dish you used. Is it a deep-dish? Thank you.
Hi Rachel! Yes- we use a 9” deep pie dish for this. I think you’ll love the recipe. Let us know how it turns out.
So Delicious! Followed the recipe exactly. For the pie & crust, I used St. Brigid’s Creamery butter (84% butterfat content!!) from Ontario 🇨🇦. Highly recommend this recipe!:)
This pie was delicious. This was my first time ever making a pie and pie crust. It took me some time but it was pretty easy. It turned out way better than any pie I have ever had at a restaurant. The sweet sauce was the perfect complement to the tart apples (I used Granny Smith).
I’m so happy to hear you loved it, Christi!
Thank you for challenging me to make this pie. I’m not good at pies, and while I did struggle with the crust, I made it work. The crust was AWESOME – So flaky and nice. I’m pretty sure I know where I went wrong on the crust, and am ready to give it another try. While not a fan of apple pie, it’s my husband favorite, and he ate 3 pieces (he chose no dinner) in one sitting! So, thank you for taking me out of my comfort zone! Another great recipe!
Hi Vicki! I’m so happy you gave it a try. I can’t express how much my family loves this recipe. It really is the best apple pie we’ve tried so I’m happy to know you loved it too!
I’m so glad you gave it a go too, Vicki! Thank you so much for sharing that with me.
Love this recipe! Turns out great every time!
Thanks, Natasha, for challenging me to make my very FIRST pie! I followed your recipe and advice by adding one honey crisp apple and even a pear to the Granny Smith apples. It turned out delicious!
I’m so happy it was helpful, Sherri! It takes some practice but it’s so worth it in the end. I’m glad to hear you loved it too.
I made this apple pie recipe for the first time this past weekend. Everyone loved it! It even converted my husband from an “I don’t really like apple pie” person to a “wow, this is really good, we should serve this for Christmas this year” person😁 Your recipes are fantastic Natasha!
That’s amazing, Carla! Thabk you for trying my recipe and I’m so glad you have a new family favorite!
How come the gooey sugar part that I made on the stove separated? As soon as I added in the water, it did this weird thing where the butter just pulled right out of it.
Hi Rosie. It could have been due to temperature shock or being heated on too high heat. It shouldn’t affect the end result. Once it’s baked it should come together.
The apple pie turned out spectacular. I made it for our family dessert and everyone loved it and craved more. This is a recipe I will definitely use again.
That’s wonderful! I’m so glad you found a keeper!