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!
This post may contain affiliate links. Read my disclosure policy.
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
Love the recipe! Easy to make as well. Explains everything very well.
Hi could I make mini pies using this recipe?
Hello! One of our readers shared this comment under this recipe “I love the method of making a roux to thicken the filling rather than corn syrup, like other recipes. The steps were very easy to follow and the pie turned out delicious. I made mini pies which were a hit with the family.” Hope that helps.
Literally the best apple pie recipe. My brother in law asked me to make one for his his boss-and he said it’s the best apple pie he ever had!
Amazing. My favorite apple pie recipe. Will make every year.
Is it possible to replace the flour in the filling with a gluten free flour?
Hi Michele! I’ve never tested GF flour so I’m not sure if it affects how it thickens the sauce. Several of my readers make this GF with great results.
This is my FAVORITE apple
Pie recipe! Has proven to be a family favorite! I was thinking of baking one for a friend in need. However, it would be in a disposable deep pie pan. Any idea how I should adjust cooking times? I don’t want to ruin it!! Thank you!!
I’m glad this is your family’s favorite! Remmended baking time if using 425°F for 15 minutes, then 350°F for 45–50 minutes (same as our deep-dish version). It’s recommended to also put the pan on a sturdy baking sheet so it doesn’t warp.
What other spices can I use with the apple pie?
Hello Lydia! You can try nutmeg, cloves or allspice.
Question: can I do 1/2 cup white sugar + 1/2 cup brown sugar ?
I think it will work fine in this recipe. Let us know how it goes if you give it a try!
Great apple pie!!
I can’t wait to make this pie as a surprise for my father-in-law (apple pie is his favorite treat)! You mentioned in the recipe that there were make-ahead tips, where can I find those? I’d like to prepare this the day before and bake on Thankgiving day. 🙂
HI Alex, see the storage tips in the notes section at the bottom of the recipe card. I hope you love the apple pie and happy Thanksgiving!
This apple pie is so easy to make and oh so good! My husband wants me to make more to freeze. That way we can have apple pie on the ready.
This apple pie is so easy to make and oh so good! My husband wants me to make more to freeze. That way we can have apple pie on the ready.
I absolutely loved this pie recipe! I wanted to make ahead for the holidays but I cannot see any make ahead tips like it says in the article. How could I prep this so that it’s fresh for when I need it?
Hi Alyssa! See the notes at the bottom of the recipe card underneath the ingredients and instructions.
This Apple pie is lovely. Can it be made in advance & frozen?
Hi Jacquline! Yes, you sure can. See the make ahead and storage instructions above.
This apple pie is amazing.
The crust is so crisspy and the falling has the right amount has the right amount of sugar! Reallu good!
HI Zenaida, I’m so happy you love my apple pie recipe. Happy Thanksgiving!
Excellent recipe that turned out perfectly with a great taste and flavor. Can this recipe be made with store bought pie crusts that are found in the refrigerated section?
Hi John, I have tested this with store-bought pie crusts and it still works well. I’d argue that homemade is better but yes, store-bought pie crusts will work just fine. I hope you love the apple pie and Happy Thanksgiving!
The pie turned out very nice! Can’t wait to try it!
It turned out amazing but I was wondering if I can cook the apples first then add the sauce on top, would that work?
Hi Victoria, pre-cooking the filling may make it mushy after it is done baking, this recipe as is cooks them to the perfect texture. But if you happen to try pre-cooking it, I’d love to know how you like it.
The crust was absolutely delicious! I really enjoyed the apples and syrup but I think it could have been a little more richer in syrup. It was a little dry inside.. otherwise it was great!
Hi Kathy. Thank you for sharing your experience, what type of apples did you use? If you used only Granny Smith apples, you may consider a mix of apples such as honey crisp, and granny Smith, which will provide a different texture since Granny Smith apples are a little drier.
I loved the thick sauce and flaky crust. The instruction were easy to follow. Thank you for this delicious recipe!
I’m so happy this recipe was easy to follow, Ariella!