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
The yummiest apple pie recipe out there! My husband is obsessed! Make it year round, not just during the holiday season 🙂
Thank you so much, Jessica. So glad you love the recipe!
The BEST Apple Pie Recipe … and the LAST one I’ll ever need! Pie crust has always intimidated me but this was so easy, flaky and a perfect foundation for the divine apple mixture. Not intimidated anymore!!
That’s so great to hear, Anne! Thank you so much for sharing your experience. We love this pie too!
This pie is so delicious, the apples were a perfect texture and the flavor is oh so good. I regret my lattice top crust was a no go. So I made a crumb topping instead.
Hi Carol! It takes some practice to get the lattice top just right, but crumble topping is an excellent alternative.
Best recipe ever! Everytime the holidays come around my husband asks to make this every time!
That’s wonderful, Brooklynn! So glad it’s been a hit.
This is by far the best crust and tastiest pie. I will be making another one for Thanksgiving.
It’s a must make for Thanksgiving! I’m glad you loved it, Carrie!
The best apple pie & crust. And I’ve made a lot. Delicious
So happy you loved it, Sandra!
I did this recipe its so good, and then I made again but I add cardamom power with the cinnamon it’s so good!
The taste was amazing but I dont know what I did wrong, it was so watery inside. Mid way of cooking I had to drain it. any tips?
Hi, just to be, did you use Granny Smith apples or different kind of apples? Other type of apples release a lot of water. It can also be because of not enough thickener, make sure you cook the butter flour water mixture until thick before adding apples. You might also want to let the pie cool at least 1 hour so the filling can set before cutting it.
Natasha!! This is an incredible recipe. My son and I made it today and it’s beyond gorgeous. I wish I could send you pictures. Your recipes are a staple in our house. We also did a double batch of pie dough and made a pot pie too. Yum!
Ya he hecho muchas de tus recetas y está Apple pie es sin duda riquísima, tenías razón, ha gustado mucho en casa, lo mejor de todo, es super fácil de hacer incluyendo tú receta de la masa. Este es Mi 1er enrejado me ha quedado bellísimo, tú lo explicas super bien y facil. Gracias 😊 deben hacerla 👏👏👏👏
Translation: I have already made many of your recipes and this Apple pie is undoubtedly delicious, you were right, it was really liked at home, best of all, it is super easy to make including your dough recipe. This is My first trellis, it turned out beautifully, you explain it super well and easily. Thank you 😊 you should do it 👏👏👏👏 – Thank you for sharing that with us! I’m so glad you enjoyed it!
This Apple Pie has got to be the best I’ve ever tasted!!!
The Pie filling was delicious and super easy.
Definitely going to be making this again!
Absolutely love this recipe! Every time I make it, it disappears in no time — not even a crumb left!
I love making and bringing this pie to family gatherings!
Best pie recipe!! My 12 year old daughter loves making it for thanksgiving!
Delicious apple pie – just like Nana used to make!
Great and delicious recipe! Easy to make!
Turned out amazing! The whole family loved it.
This was my first time making apple pie and it turned out amazing! I ate it before store bought and never really liked it. After making it and trying this apple pie recipe, it is now my most favorite kind of pie.
Made this pie yesterday, it was really good!
Hi Natasha, I am confused about why some pie crusts need to be pre-baked and others don’t. What would happen to the bottom of the pie crust if I pre-bake it for the apple pie, would be crispy or a bit soggy. Will it burn if I pre bake it? Thank you, you are amazing
Hi Sandra. It really just depends on the type
of pie and filling. Pre-baking is recommended for certain ones like pumpkin pie which has custard like, very wet filling. But for fruit pies it’s generally not necessary to pre-bake the crust.
That’s the best looking and tasting pie! My kids love it, I love it♥️
Thank you for your wonderful review, Ilona!