This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust.
A Classic Dessert for Good Reason!
- It’s literally as ‘easy as pie’.
- It doesn’t need any fancy ingredients, it’s a simple classic.
- The tips below ensure perfection every time.
- A flaky crust, tender apples that are just the right amount of sweet.
- Works perfectly with store-bought or homemade pie crust.
- It’s perfect. Always.
The Best Apples for Pie
With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake. Below are our favorite apples to use in apple pie!
- Granny Smith – Tart, green, flavorful, and perfect for apple pie
- Golden Delicious – Softer, sweet, and yellow in color
- Northern Spy – Red and green, honey notes, and on the sweet side
- Idared – Red in color, not too harsh in flavor, on the tart side
How To Make Apple Pie
To make a classic apple pie recipe, begin with a double pie crust.
- Prep Apples – To make apple pie filling, thinly slice, core, and peel apples. I slice them between 1/4″-1/8″ thick.
- Make Filling – Toss all of the apple pie ingredients together (per the recipe below). In this apple pie filling, the addition of a bit of flour helps to absorb the liquids that the apples release when they bake.
- Roll Pie Crust – If you made homemade crust, roll it to 1/8” thickness (I roll them bottom out to about 12″ circles) and line a 9″ pie plate. Set aside.
- Fill & Bake – Fill the crust with the apple filling and top with a second crust (or a lattice crust) and bake.
Making a Perfect Pie
- Apple peels can be chewy when baked so it’s best to peel the apples first.
- Unlike strawberry rhubarb pie or blueberry pie, you don’t need to worry about adding tapioca other thickening ingredients as apples don’t release a ton of juices like a berry does.
- Use a whole top crust or a lattice crust. If using a full crust, be sure to cut a few slits in the crust to allow the steam to escape.
- The top crust can be replaced with a crumble to make a crumb pie.
- Two Temp Baking: Starting the apple pie at a higher temperature keeps the crust from getting soggy.
- Save Your Oven: Depending on your apples, the pie can sometimes bubble over so place it on a pan lined with parchment to save my oven any mess.
- How Long to Bake: Bake homemade apple pie at 425°F for 15 minutes and then reduce the heat to 375°F for an additional 35-40 minutes or until the apples are tender and the pie crust is golden.
- A Perfect Crust: If the outer crust starts to brown too much, cover the edges with foil or a pie crust shield.
Like most pies, this apple pie can be frozen either before or after baking. Wrap in plastic wrap and freeze.
To bake from frozen, preheat the oven to 425°F. Place the pie on a rimmed baking sheet and bake 20 minutes. Decrease heat to 375°F and bake an additional 40-55 minutes or until the crust is golden and the apples are softened. If the top begins to brown too much, loosely cover with foil.
If freezing after baking, allow the pie to thaw in the fridge overnight. It can be gently reheated in the oven.
Allow the apple pie to cool slightly before serving. This also ensures you won’t end up with a watery pie. Serve it warm with ice cream and enjoy!
Leftovers can be stored in the refrigerator or on the counter for up to 2 days.
Amazing Apple Recipes
- Apple Crisp – Quick and easy!
- Baked Apples – full of fall flavor.
- Homemade Apple Butter – Perfect on muffins or pancakes.
- The Best Apple Crumb Pie Ever – delicious and easy pie.
- Easy Apple Cake – So moist with a cream cheese filling!
Did you enjoy this Apple Pie Recipe? Be sure to leave a comment and a rating below!
Homemade Apple Pie Recipe
- Double Crust Pie Pastry
- 1 egg white beaten
- 1-2 teaspoons coarse sugar
- 6-7 cups apples peeled and sliced
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 3 tablespoons flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- Preheat oven to 425°F.
- In a large bowl, combine all filling ingredients and toss well. Set aside.
- Line a 9" pie plate with pastry dough. Fill with apple filling.
- Roll out top crust, place overtop of the pie. Seal edges and remove any excess dough.
- Beat egg white and 2 teaspoons water. Cut 4-5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar.
- Bake at 425°F for 15 minutes, reduce heat to 375°F and bake an additional 35-40 minutes or until the crust is golden and the apples are tender.
- Serve warm with vanilla ice cream.
- For easy clean-up, bake on a parchment-lined pan to catch any spills.
- If the crust starts to brown too much, tent with foil or use a pie crust shield to cover.
- Apple pie can be frozen before or after baking. Wrap in plastic and freeze for up to 6 months.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)