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.
This post may contain affiliate links. Read my disclosure policy.
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 Natasha just made this pie its in the oven now can not wait to taste it
I hope you love this pie Saja!
Hey there, in the video you say to brush the top of the pie with egg and 1 Tbsp sugar but in the written recipe it says egg + 1Tbsp water. I used egg + sugar as I played the video whilst making it but the crust burned in the first 15 mins… is it supposed to be water? Still excited to try the filling! It’s still cooling atm
Hi J, that was a blooper. I meant to say water and have no idea why I said sugar. I hope it was clear in the video that I used water. It’s definitely water.
Made this pie this afternoon with the help of my husband. He pulled the condiments and stirred the syrup while I peeled and cored the apples. I used a store bought rolled pie dough. Turned out absolutely delicious and looked like I bought it from a bakery. Thank you so much My husband likes to help since we are quarantined at home because of COVID-19.
Hello Sharon, so wonderful to hear that. I’m so happy for you, keep up the great work!
Have you ever tried a pie dough made with Crisco? That is the pie dough recipe I grew up on and still prefer to a butter pie dough. It is more tender and flaky.
Hello Joel, I haven’t tried that yet but thanks for your suggestion! I hope I can try that one in the future.
Tried this tonight. Yummy!!! My kids loved it. You’re recipes are my go tos. Thank you so much for sharing them
That’s just awesome Maggie! Thank you for this wonderful review!
Hey Natasha! This is the second time I’m baking this INCREDIBLE apple pie! My mom loved the last one i made (also from your recipe), so she thought it would be a good idea to share it with her coworkers It’s already baking and it smells amazing.. I hope my mom’s coworkers enjoy the pies as much as i do!
I hope so too Flavia! Thank you for sharing this lovely review!
I forgot to reply, but they did! The pie was delicious, they loved it! Thanks again Natasha for this recipe
I’m so glad you enjoyed it!
Hi Natasha. I only have a 30cm (12in) pie dish. How do I calculate the ingredients for this size?
Hi Ana, I have not tested this in this in a 12in pie dish, I assume it would be a rather thin pie. We did have one reader try it in a 10.5″ pan. If you experiment please let me know how you like that.
The pie crust was perfect and so easy to make! The first time I make a recipe I follow it to a T. I found the filling texture was great, but bland. Next time I will add spices. Thanks for the great recipe!
That sounds like a good plan! Please let us know which version you liked better next time.
Can I freeze these pies. I need to do that for a dinner party?
Hi Edna, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha….. amazing recipe and the pie crust is to die for…..made Creme Anglaise to go with the pie and it was a match made in heaven….both my husband and I love apple pies but never liked any of the other recipes…..the sauce that we add here made all the difference and elevated it to the next level…thanks a lot for sharing and this is one recipe to keep…
That’s so great Anitha! Thank you for this lovely comment – it truly sounds like you found a new favorite!
Hi I wanted to make small apple pies with this recipe. I wanted to ask if that was possible and if so if I could freeze them so I could always have? And if I freeze them before or after cooking? Thankyou! Love love love your recipes
Hi Analise, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe
Best apple pie recipe. Perfect pastry, lovely and crispy throughout and even on the bottom. The apples were perfectly cooked. Such an easy recipe to make. Will only ever use this recipe.
Sounds like you found a new family favorite! That’s so great Anthea!
I just made this for my family and me, we loved it! the best part is definitely the filling. Thanks for sharing this recipe Natasha!
You’re welcome Flavia! I’m so happy you enjoyed this recipe!
My sauce didn’t turn out like yours. It has a more creamy color and hardened while I was doing the apples. I tried again and it was still creamy colored but I poured it hot. I measured very carefully but I did use salted butter. Could that be why?
Hi Karyn, a little salt should be ok. I’m puzzled by why it would be “hardened” though – maybe overcooking or changes in ingredient quantities?
Same exact thing happen to me with the sauce, Creamy color and hardened while I was doing the apples. I followed exact recipe and used unsalted butter. I didn’t bother to make new batch, just threw in the hardened sauce. lol it’s in the oven now, so we shall see how it turns out.
Hi Natasha,
Can you sub the white sugar for dark brown sugar?
Hi Karen, I have not tried that yet but others shared this “I just replaced the sugar in the sauce with brown sugar and also sprinkled some lemon on my apples before transferring them into the sauce. Turned out delish!!”
Hi there! Your video says mix 1Tbsp of sugar with the egg wash but your recipe says add 1Tbsp of water. Guessing sugar! But would you clarify? Thanks!
Hi Kristin, that was a blooper. I meant to say water and have no idea why I said sugar. I hope it was clear in the video that I used water. It’s definitely water.
So, I think I just made my first apple pie (at age 51!). Pie crust was easy to make, but I need to practice many more times so I can figure out the rolling. It’s not done baking yet, but my house smells amazing! I am getting ready to retire in a few months and I’m tying to figure out what my new hobbies will be. Baking might be one of them!
The best hobby! It feeds you and its creative! Happy retirement Shari!
i love apple pie. mom used gravenstein apples. i have never seen in store here in northern canada. however 1 cup of sugar is much to much to a diabetic. can the sugar be left out.
Hi Mary, if your apples are sweet, you would probably want to cut down the sugar. I haven’t tried this without sugar or with any sugar substitutes. If you test that out, let me know how it goes since I’m sure others may have the same question.
My grandfather has a gravenstein apple tree on the westcoast of Canada. In my opinion it is one of the best most versatile apples! I think it is heirloom variety of apple that is no longer in circulation.
You can definitely reduce the sugar, or try monkfruit sugar.
Thank you so much for sharing that with us!
Love this recipe, especially the crust which was crumbly and buttery.Thanks for sharing it, Natasha.
My family enjoyed the apple pie.
That’s just awesome! I’m so happy your family has enjoyed this recipe!
This is such a good recipe. Tasted so good and received many compliments.pretty easy to make, too. I only wish mine had turned out as pretty as yours, but that’s my fault. The pie crust was a big hit, too! Thanks.
I’m so glad you enjoyed it!
Great recipe! followed it exactly and turned out perfect!
I’m so happy you enjoyed this recipe Alyssa!
So you don’t blind bake the pastry first?
Hi Jody, blind baking the pie crust is not necessary for this apple pie.