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
This was absolutely delicious. I used Pink Lady apples because that’s what I had on hand and I used a little less sugar as mentioned in the comments. I didn’t use your pie crust recipe (but will in the future) because I had some pre-made ones I needed to use up, but it was divine even with a store bough crust. I will be using this recipe from now on and every one in my household loved it.
Hi Debra, thank you for sharing your experience trying out this recipe. I’m glad you enjoyed it using the type of apples that you have on hand!
Amazing pie! If I prebake the pie crust do I still bake it at 425 degrees for 15 minutes and 350 degrees for 45 minutes or does it change?
Hi Amy, it is not required in this recipe to prebake the crust.
But if I wanted to prebake the crust, how would I adjust the cooking time?
Hi Jennifer, the apples still need the same amount of bake time to break down and release their natural pectin, which is what creates a saucy pie filling.
My favorite and go-to recipe. Freezes great. I thaw and bake.
I’ve made many recipes from Natasha’s kitchen. Always good. This is the first time baking. The apple pie instructions were exact and easy to follow. The family raved and requested more in the future. Thank you Natasha!
That’s wonderful to hear, Elisa!
My 10 year old was able to make this (mostly) by himself! I love how thoroughly and clearly Natasha makes the directions. And the pie was delicious!
Wow you must be proud! I’m so glad that your family enjoyed it!
Easy, yet delicious!!
The filling takes this pie to the next level!!
It really is so much easier that it looks, I’m so glad you loved it, Deborah!
Easy to make and delicious. The end result looked like out of a magazine. It was beautiful for the Thanksgiving table.
I hope you took some photos of it for memory! Thank you for your awesome review!
Thank you for letting me follow your recipe and make a big hit with my family who enjoyed this apple pie. I who rarely cook enjoyed the taste and simplicity of making this pie.
I’m so happy you gave my recipe a try! I’m thrilled to hear this was a hit with your family.
This pie is so good! What type of apple is the best for it?
Hi Palm, I use granny smith apples, but any crisp sweet tart apple could work but I would add a bit less sugar using apples that are sweeter than granny smith.
This will be my first attempt at baking an apple pie. I like granny smith apples and I like an apple pie that’s a little on the tart side. How much sugar should I use?
Hi Dan! This pie isn’t too sweet with Granny Smith apples, but you can reduce the sugar slightly. You may try to start with 3/4 of a cup this time and if you feel that is still not as tart as you’d like, you can use less next time.
This apple pie recipe is the best. Will make many more times. I looked through lots of different recipes but this one was my favorite!
Do you think I could use this recipe to create mini apple pies in small pie tins? And what cooking time do you think would work?
Hi Jennifer, one of my readers metioned “I made mini pies which were a hit with the family.” Hope that helps.
Never had a better apple pie. My guests requested pieces of pie to take home!!!
I’m glad it was a huge hit!
This is truly a delicious apple pie! The apples are perfectly tender and the filling holds together beautifully. And the crust is flaky and delicious!
Hello, Natasha! I am curious if I could use the crumb topping for your Dutch apple pie recipe instead of the lattice pastry crust for this recipe.
Hi Sarah, It takes some practice to get the lattice top just right, but crumble topping is an excellent alternative.
Absolutely delicious apple pie and the crust, ohhh my goodness the crust is the best I’ve ever had ❤️
The best apple pie recipe!!! I use this recipe everytime I make an apple pie during the holiday season!
That’s just awesome, Kristen!
My new go to recipe for apple pie! 🥧 And I don’t think I will ever need to look for one ever again.
It was easy to make, quick and delicious!!! Got so many comments and questions at Thanksgiving dinner, I was so pleased I made it!
Only thing I was not expecting were the spilling juices from the apple filling that burnt at the bottom of the oven and turned on the fire alarm at midnight 🙂
I’m happy to hear that it was a huge hit! Thank you so much for sharing that with us. Oh yes, the spilling is normal – make sure not to overfill the pie next time so it won’t overflow.
Easy and delicious recipe! I love that Natasha does video tutorials for a lot of her recipes.
I’m so glad my vidoes are helpful!
Delish! My first time making an apple pie was with this recipe. I have made 3 pies and have 2 more requested by family because it was so good!
It sounds like you found a favorite on my blog, Alisha! I’m so glad to hear that!
A family favorite! It’s delicious!
That’s just awesome!