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
I really enjoy your videos and the recipes I’ve tried!!!!😊
Have been making apple pie my entire life and THIS is, without a doubt, THE BEST! Unfortunately I cannot make a crust to save my life (I know, I know 🙁 no matter how easy-peasy everyone says it is, I just cannot make it happen) but this filling won’t fail you. I use Cortlands sometimes; they hold up well and have a nice flavor.
Super easy and quick to prepare, but really delicious. Thank you, Natasha🙏
You’re very welcome, Yulia!
Delicious apple pie recipe. I baked this as a test run and everyone loved it. So I’ll be making again for Thanksgiving.
I’m so glad you all loved it, Terry! Happy thanksgiving, it will be perfect for that holiday table.
I am sure that the recipe is perfect. It tastes heavenly. I had a bit of trouble doing the dough on top. Mine did not look as uniform as Natasha’s, but it is only my first try. My family loved the pie and oohed and ahhed when it came out of the oven. I can’t wait to see what next month’s recipe will be.
Hi DeAnn! Thank you for joining the monthly cooking challenge and making this recipe! It takes some practice to get that lattice top looking nice, but you’ll get it eventually. Thanks for sharing.
Can I make & refrigerate the apple pie the night before and bake it the next day?
Hi West! Yes, you can- just bake it a little longer since it will be cold.
I made this last year for Thanksgiving, I did one dairy free with “miyokos butter”, one gluten free and one regular. They all worked perfectly!! Thank you so much for the amazing recipe, what a gift and a blessing you are! Also i was just wondering if i can make the pie and fully assemble it and refrigerate it unbaked to bake the next day? Will it make the crust soggy?
Hi Connie! Thabk you so much for sharing that with us. It works great to assemble, refrigerate, and bake next day without any issues.
Todas tus recetas son exquisitas. Gracias por compartirlas.
Translation: All of your recipes are exquisite. Thank you for sharing them.
Thank you so much! I’m glad you’re loving them.
This was a fantastic apple pie recipe. It turned out perfectly with the just the right balance of sweet, tart, and cinnamon. I also used your pie crust recipe which was so easy to do, rolled out perfect, flaky. Overall, it was a beautiful and impressive looking pie! It turned out so well that I’m making it for Thanksgiving!!
Thank you so much Natasha for sharing this recipe! Every fall we pick apples at the apple orchard and bake a pie or two. This recipe was simple and very easy to make. It is a plus for beginners. I more so bake cakes (German Chocolate and Carmel are my faves!) … But my new-found Apple Pie Game isn’t bad either.
Thanks a ton!
You’re so very welcome, Amber!
This is my first time making your Apple Pie recipe and it’s definitely a KEEPER. My husband said it was as good as his mom’s! That’s saying something! BTW, I also used your Pie Crust recipe and it was so simple to make and oh so good! 🙂
That’s so wonderful to hear. Thanks so much for sharing.
Very delicious apple pie!! Surprisingly easy to make and a very crowd pleaser! Gonna make it again!
I’m so glad to hear you loved it, Julie!
Absolutely delicious! Easy to follow instructions. Instant family favorite!
This pie is so so good. Thank you for the recipe.
is a glass pie dish good for this recipe?
Hi Amani! You can use a glass pan as long as it’s a deep pie dish. This recipe is too much for a regular size pie pan. Also- keep in mind that glass bakes differently so you may need to take it out sooner or lower the temperature by 25 degrees.
This pie was amazing! Thank you for sharing. I did make your caramel sauce and drizzled on top because I am obsessed lol
Oh I bet it is so good with the caramel sauce on top, Tina! I’m glad you loved it.
I love this recipe, a family favorite. the pie is delicious. Thank you your wonderful recipes. Your book is also a favorite. I got one for each of my daughters also and they love it.
Aww that’s so great, Carmen! Thank you for sharing that with me!
This apple is a show stopper!! Amazing recipe.
I’m so glad you loved it, Angela!
Great recipe. My first time making homemade pie crust from scratch and it turned out really good. I was proud of myself and the pie was delicious.
I’m proud of you too! I’m so glad you gave this recipe a chance and loved it!
This is definitely the best and easiest apple pie I’ve made! The homemade pie dough, the tart apples in the liquid gold- it’s all so scrumptious. Definitely a go-to and keeper!
I’m so glad you found a new favorite on my blog, Ty! Thank you for sharing your review with me.
The pie came out fabulous! just one question I like pies to be a little bit more juicy is there a way to make it a little bit less dry and a bit more juicy?
Hi Sarina! What type of apples did you use? You may try using variety of types- honey crisp, fuji, pink lady are more juicy then granny smith apples. You can also try reducing the flour by a teaspoon at a time or adding a few tablespoon of apple cider. I hope that helps.
This was a delicious and very easy apple pie. One friend told me it was the best apple pie she’s ever had. I think next time I may sprinkle the top of the pie with cinnamon & sugar before baking