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 followed recipe exactly, and in the sauce, everything clumped together and stuck. Total fail never again.
Hi Elly, that can happen if it’s overcooked (for example, if it was boiling instead of simmering), but it’s still very forgiving even if that does happen. Mix it together with the apples and it will still get saucy and come together in the oven.
Amazing! My first time making a pie in my life and it was delicious. I made a few minor mistakes, but was still incredible!
So glad it was a huge success!
I made this pie for Thanksgiving and it was a HUGE hit. Everyone raved about the buttery pie crust and the pie was delicious! This is the best apple pie!
I’m happy to hear that it was a huge hit! Thank you for sharing!
Made this for Thanksgiving. Tasted good but apples were very firm and filling was very dry and not super juicy. Why? So disappointed because reviews and everything else I’ve baked from your recipes were 100%
Hi Jan, make sure you bake the pie until you see thick juices bubbling thorugh the lattice top. The apples need time to break down to release their natural pectin which is what makes the filling saucy and juicy.
Tried this today. My empty plate is on the armrest next to me and I’m trying to figure out how long I need to wait before a second slice.
It is all you said it would be!
I didn’t get the crust exactly to the ideal consistency for rolling and I did patch a few spots, but it still came out fantastic. It didn’t crumble when I cut the cooked pie and it tasted great. The innards too. They weren’t runny and they weren’t dry. They were just right!
I think I’ll do this again for Christmas.
That’s wonderful to hear. Thanks so much for sharing. I’m happy to know you loved it too.
Do you prick the bottom of the crust before filling with apples? getting ready to make this and I remember my Mom using a fork and poking a few times before adding apples. Also, can you omit the water for the sauce so as not to make the bottom soggy or does baking at a high heat in the beginning cook the bottom of the crust? Thank you!
Hi Nancy! We do not prick the bottom. This crust bakes beautifully without being soggy from the apple filling. And yes, you are right- the high heat in the beginning helps with this.
Fantastic!! I made this and it got good reviews all around with my family!! ✨🎉💛 Happy Thanksgiving Natasha!!
So very happy to hear that, Victory! Thanks for sharing. Happy thanksgiving!
Is there a recipe by Natasha that is anything but 5 stars? Wow, amazing! I added some hot cider spices and it was fabulous.
You’re so sweet, Beata! This is one of my favorite pies. I’m so glad you enjoyed it too.
Hi Natasha, I was looking for the best apple pie recipe that I could find for my Thanksgiving dinner and thank god I stumbled upon yours! It was so easy to make and quicker than all the other recipes I saw! I just finished making it and everything smelt amazing. I’m so excited to serve it! I’m definitely making it again!
That’s so great, Juju! I’m so glad you found a new favorite on my blog.
Rosie here again. The recipe calls for 1 egg and a TB of water to paint on top. In your video you say 1 egg and 1 TB sugar. Which is the preferred?
Hi Rosie, I miss-spoke about the sugar. The 1 Tbsp of water is correct. I hope you love the apple pie!
I love your recipes. For Thanksgiving I’m preparing your cranberry sauce, stuffing, and apple pie recipe. I never made my own croutons. You are awesome!
Thank you Natasha.
That sounds like the perfect Thanksgiving meal!
OMG this is the best apple pie recipe!! I made it this morning for Thanksgiving. What a hit.
Your recipes are as amazing as you are. Love your videos.
I’m so excited to hear you love my recipes, Rosie! Happy Thanksgiving!
Made a watery pie! Do not put all that liquid in your pie
Hi Jo! What type of apples did you use? See my notes on the best apples to use. Some will release more liquid than others, or become mushy baking the filling more watery.
Same issue in my house. I came here to see what happened and how to improve for next time.
Mine was watery as well but tasted amazing lol. This was a test run for my final product on Saturday (Friendsgiving). I’m thinking I’ll add corn starch or something. I used all Granny Smiths except for 3 honey crisp apples. Maybe the honey crisp was why. I even cooked it much longer at 350.
Same. Delicious but a little too runny. Looked and tasted great but fell apart when cut into
Hi Heidi, be sure to stick to the general proportions of sugar so the filling doesn’t become too runny or too sweet. Hope you enjoy it!
LOVE this every Thanksgiving!!!! We do apple/pear!
Can’t wait to bring it to thanksgiving tonight I know everyone will like it and the filling is my favorite part. Definitely five stars!
I hope they all love it, Charlotte! Happy Thanksgiving!
It turned out perfect! And the weaved top was so easy thanks for the recipe!
You’re so welcome, Charlotte! Happy Thanksgiving!
I never leave reviews but this is my third year making this recipe. It is always a HIT. I have texture issues and most recipes create a goo that makes me nauseous. This is the only recipe that eliminates that issue. Thank you for such an amazing recipe ❤️
I’m so happy to hear that you love my apple pie recipe. Thank you for the lovely review and Happy Thanksgiving!
I have frozen apples slices from apple picking this year. Can I use them in this recipe?
Hi Cristina, You can use frozen apples here but just make sure that you thaw it completely and drain all of the excess liquid.
This is my favorite apple pie to make ever! It is so good and easy, the best ever. Thank you so much Mrs. Natasha!🥰🩷
I love this recipe! My family enjoys when I bake this particular recipe for them. Very easy to make as well.