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
Great recipe! I added 1/4 tsp of nutmeg for flavouring. It was great.
I made this today and I was so excited. It’s my first time making a pie. I noticed in a comment that I should have weighed my apples prior to peeling and coring them. The crust was perfectly flaky, the filling was delicious, but it was very soupy. I weighed my apples after they were peeled and cut. My husband loved it and cheered me on, because he wants me to try again. Thank you for the amazing recipe. I’ll post again when I make another one.
Hi Tina! Thanks for trying that recipe. Which type of apples did you use? Some varieties dump a lot of liquid when baked. See my notes above for best apples to use for apple pie. Also- the apples should be weighed prior to peeling and coring. Make sure to bake it long enough so that the filling has time to bubble and thicken. I hope your next one is perfect!
Great recipe. Annoying and unnecessary that it’s not printable without subscribing to a newsletter I have zero interest in. Took screenshots instead. Still annoying.
Hi Brad! That email screen is something I’m testing—it’s a more privacy-friendly way to know who’s visiting, and it helps me keep sharing recipes for free without using third-party cookies 🍪. You’ll need to enter your email to get to the print page, but subscribing to emails is totally optional—the box is checked by default, but you can uncheck it if you’d rather not subscribe.
The pies came out great, but two things I’d change if I make this again. I’d use salted butter, because it was a little sweet but nothing to balance that. I also feel I needed a little more cinnamon to cut the sweetness. More than the suggested amount.. but other than that, it was a simple recipe to follow. It made me two pies. My family will enjoy this. Great with vanilla bean ice cream.
Wasn’t sure if the apple weight was before or after peeling and coring.
Hi L, weigh the apples before peeling. I hope you love the pie!
This apple pie recipe sounds like pure comfort—perfectly spiced, golden crust, and absolutely timeless!
I’m so happy you loved it!
Hiya
I have some pastry leftover-can I freeze it?
Hi Karen, yes, you can freeze it baked or unbaked.
Hands down, the best apple pie! I love that the filling firms up as a good apple pie should. Cuts nicely and is delicious. Thanks!
I love this recipe.easy but wery delicious.thanks for sharing🥰
This is an absolutely perfect and delicious apple pie! I made one before Thanksgiving to have my friends test it out. They said it was the best apple pie they’ve ever had. I got the same response from family members at Thanksgiving. Now my friends want me to make one for our NYE gathering. Great recipe!
That’s just awesome, Karen! I’m delighted to hear that!
My pie is still in the oven, dripping juice all over the bottom – seems my square of tinfoil was in the exact wrong spot. My crust started browning way too soon so I covered it in foil. The written recipe said to make an egg wash with 1 tbsp water but the video recipe you say 1 tbsp sugar so I added both to the egg. Is this why it browned so early? Which should it be?
Hi Cindy, I would follow the written recipe, both will work but the egg and water is in the written recipe, we used “1 egg , + 1 Tbsp water” for the egg wash. It sounds like your pie plate may not be deep enough if it is spilling over.
Sooo good! This was my first time and it was soooo GOOD!
I’m so glad you enjoyed it!
My 15-year old daughter made this recipe and it was a 10/10. She’s never made a pie before, but followed the pie crust and apple pie recipes closely and had no issues. It was the best apple pie I’ve ever had. Thank you for sharing this amazing recipe; the pie was devoured in minutes by our family at Christmas dinner.
I make this pie and people love it.. it will be my forever recipe! Thank you so much!!
I’m glad it’s a huge hit!
This is a great recipe! I used the homemade pie crust recipe too, and it was delicious! I was little intimidated about making my own crust, but it turned out great (even if it wasn’t as pretty as the pie in the tutorial video).
The filling was still a little “soupy” after letting it sit for an hour after baking, as mentioned in some of the other comments. I recommend making the pie a day ahead of time. After letting it sit on the counter overnight, covered in plastic wrap, the consistency was perfect!
Pie pan was very full…recommend a bigger pan. Tasted yummy.
Hi Sue, for this recipe you would want to use a deep pie dish. I use this 9-inch, deep pie pan.
Natasha thank you so much for creating this apple pie recipe and it is the first time in together a good quality dough. Followed exactly how you instructed and was so easy and nobody can miss. Thanks again, and if anyone wants a fabulous apple pie recipe I would say make it. If I could give you 10 stars I would as you deserve it.
Merry Christmas
Thank you for sharing that with us, Doug! Happy to hear that you loved my Apple Pie recipe a lot!
Can you make this ahead of time, like a day before and store in the fridge?
Hi Elizabeth, you can absolutely make this a day ahead. I would store it at room temperature if making it a day ahead. See the make-ahead tips in the recipe card notes towards the bottom of the post. I hope you love this apple pie,
This pie won first place in my kids’ homeschool group! (Homeschoolers know pies 😂) It’s truly the very best apple pie. I’ve made it a couple times and everyone who has some wants the recipe! Thank you for making so many awesome recipes! You’re a staple and a valuable resource in my home kitchen. 🙂
I’m so happy to hear that, Katie! This pie is very popular for that reason! Everyone always loves it. Congratulations on winning!
My pie turned out beautiful crust wise, but mine was more soupy than I hoped for! I used all Granny Smith apples and followed the recipe as written! I baked it for an hour (15 min at 425 and then 45 at 350) and let it rest an hour before we sliced it..any other reason it was too spoupy? Maybe too many apples? I used 7 and it filled it perfectly!
The flavor was awesome. I’ll probably add a little more salt to the crust next time but it was great! Just hoping next time I can get it to set!
Mine did the same thing. Would love a solution for this. The pie tasted absolutely wonderful!
It’s less soupy if you allow it to cool and refrigerate before eating. I’ve made it several times over the last couple of years and it’s amazing reheated.
Mine was very soupy as well. Would not stay together well more than an hour after sitting. Followed directions exactly and even used oven thermometer entire time in the oven to make sure it was working correctly. Tasted good, but was a hot mess.
Hi Susan! Did you use one of the recommended apples listed above? Some apples break down more and release more liquid. Also, it needs to bake long enough for the filling to bubble and thicken.
I love all your recipes, and as an 85 yr young grandma, I’m still learning from you. Recently my daughter-in-law was diagnosed with Type 2 Diabetes and loves your Apple Pie. Can I
substitute stevia for the sugar?
Thank you for all your great recipes.
Hi OmaLydia. 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 to advise however. If you test that out, let me know how it goes since I’m sure others may have the same question. I wish I could be more help with your question. I haven’t tried making this apple pie sugar free. Blessings to you and your daughter in law.
This pie is delicious, and I would rather make this recipe that buy one. It is worth peeling the apples. Though I did buy a frozen pie crust.
So glad you love it, Kim! It’s one of our favorites.