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
Excellent. Entire family loved the gooey inside and pretty easy to make.
The apple pie came out amazing, my family is going to love it thank you so much and have a happy Thanksgiving
Question if you making the pie ahead to bake the next day, do you need to add lemon or anything to prevent the apples from browning?
Depends how far ahead you’re making it but it’s a good idea to add a little lemon before refrigerating it to help preserve the color and it helps keep the pie fresh.
Making this apple pie fourth year in a row! It is absolutely delicious and mouthwatering by looking at it! I wish I could eat it today!
So happy to hear you love it! It’s our favorite!
The pie came out perfect. It was so easy and so simple. My family is going to love this. Thank you so much and have a happy Thanksgiving
That’s so great to hear. Happy thanksgiving!
I swear by this pie filling. I use my own crust recipe (preference because I’m used to it) but the important thing is that the filling has the perfect amount of caramelization and sweetness, and is never soupy. I’ve made pie recipes in the past that have involved cooking the fruit on the stove and adding a bit of corn starch. It’s just not the same. I’ve made at least 6 pies now using Natasha’s method. Always consistent and delicious.
I don’t often make apple pie, and this pie was delicious!
So happy to know you loved it!
Praise the Lord!! This is the best pie I’ve ever eaten and baked!! I love it!! It is a favorite in our home. My husband isn’t big on pies oh but this one he raved about.. thank you for your recipe! The Lord continue to bless your journey!!
Thank you so much, Christine! So glad to hear you and your family loved the recipe.
I’m curious, do you find that the bottom crust gets soggy at all? Would it be worth blind baking briefly so that the crust stays crispier? Thanks!
Hi Jake! We’ve never had to blind bake this. Some recipes require blind baking, such as my Pumpkin Pie. But we do not blind bake the crust for our fruit pies.
I am making this now. Can I not do the lattice top and just cover the top with the dough?
Thanks!
Hi Patty! They would be fine, just make sure to vent it by cutting slits into the top.
It may also take a little longer for the filling to bubble. If the crust starts to burn, cover it with foil.
This apple pie was delicious. I made your butter pie crust also. All of your recipes are easy to follow.
So happy to hear that, Debbie! Thanks for sharing.
Hi! Would a 1.7-inch H pie dish work for this or do you recommend the deep dish?
Hi Elina! This recipe is written for a deep pie dish.
Can I make the pie a day ahead and put in fridge unbaked to bake the next day? Will it make the crust soggy? Thank you so much for the amazing recipe, my whole family loved it!!! It worked perfect for gluten free and dairy free too!
Hi Connie! That’s great to hear. Yes, you can assemble, refrigerate, and bake the next day. The crust won’t get soggy. Bake it from cold, it will take a little longer.
I was wondering if I can can make a large amount of the filling and freeze it? Thank you
Hi Lynn, sure, that would be fine. We freeze this pie fully assembled and it holds up well.
Hi, if you’re making it a day ahead to bake on Thanksgiving day, should you put the egg wash on when you assemble it or when you take it out of the fridge to bake? Thanks!
Hi Rachel, you can put it on prior to baking.
I really making this apple.pie recipe of yours miss natasha.thank you for sharing it❤️❤️❤️❤️❤️❤️
You’re very welcome, Veronica!
Everything about this pie and recipe is amazing!👩🍳😘
So glad you loved it!
Hi! I pre-made the filling but I wanted to ask if I could use a store bought crust from Whole Foods?
Hi Isla! Yes, you can use a premade pie crust from the store.
Absolutely delicious! This is my new go-to apple pie recipe. It has just the right balance of flavors and sweetness, and my whole family raved about it. Highly recommended!
That’s wonderful to hear. Thanks so much for sharing your experience.
Hi Natasha I am using 5 pink lady apples and 2 Granny Smith apples how much sugar should I use thank you.
Hi Lydia! You can start with 1/2 cup sugar, taste it and add more to taste as needed.
The make ahead directions seem to be missing. Thanks!
Hi Jenny! They are part of the storage notes at the bottom of the recipe card, beneath the ingredients and instructions.
I might be blind, but I don’t see them there either! I’m planning on putting everything together later today and baking in the morning before we leave for family thanksgiving. Would that be ok?
Hi Heidi, it’s at the bottom of the recipe card under: “Storage Tips” but yes you can store at room temp for up to 2 days. Happy Thanksgiving!
Best apple pie! Tutorial is so well done even a novice baker will be pleased with results.
Thank you so much, Gina! 🥰 I’m so happy you loved the apple pie and found the tutorial helpful — that means a lot! Did you serve it with ice cream or a little whipped cream on top?
Can you make the filling ahead of time and store in the fridge until ready to assemble and bake?
Hi Mary! Yes, you can refrigerate it for a day. We fully assemble pie and refrigerate it to bake the next day.