This Apple Pie recipe has sweet-tart apple slices tossed with cinnamon sugar all nestled in a flaky pie crust.
Bake and enjoy or make ahead of time; this pie freezes well either before or after baking.
Ingredients for Apple Pie
- Pie Pastry: Start with a double crust pastry, or use a store-bought or frozen crust.
- Apples: I love Granny Smiths for their tartness, but any firm apple will do. Feel free to mix apple types.
- Sugar: Adjust based on your apples and taste preference.
- Flour: Helps thicken any juices from the apples in the filling.
- Warm Spices: Cinnamon or apple pie spice are the perfect addition to apple pie.
How To Make Apple Pie
This apple pie recipe really is as easy as pie!
- Prep Apples – To make apple pie filling, peel the apples and slice them between 1/4″-1/8″ thick. Toss them with sugar, spices, and flour per the recipe below.
- Roll Pie Crust – If you made homemade pie dough, roll it into a 12-inch circle (1/8 inch thick) and line a 9-inch pie plate.
- Fill & Bake – Fill the crust with the apple mixture and top with a second crust (or a lattice crust) and bake.
Prep Tips for a Perfect Pie
- Peel the apples first for pie; apple peels can be chewy when baked.
- Unlike strawberry rhubarb pie or blueberry pie, you don’t need to worry about adding tapioca or other thickening agents. Apples don’t release a lot of juices as berries do.
- Use a whole top crust or a lattice crust. If using a full crust, cut a few slits in the crust with a knife to allow the steam to escape.
- The pie can sometimes bubble over the top of the pie dish. Place it on a parchment-lined baking sheet to save the oven from any mess.
- Starting the apple pie at a higher temperature keeps the crust from getting soggy.
- Brush the crust with an egg wash to make it glossy. Add a sprinkle of sugar if you’d like.
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.
This apple pie needs 6-7 cups of sliced apples which is about 5 medium apples.
Apple pie can be left at room temperature for about 24 hours after baking. If you will be keeping it longer than that it’s best stored in the fridge.
My preference is granny smith because they hold their shape well and have a nice sweet-tart flavor. Any firm apple will work.
Choose apples that are firm enough to hold their shape but still become tender when baked. Granny Smith is my first choice for homemade apple pie.
Other options are any combination of Braeburn, Jonagold, Honeycrisp, Golden Delicious, Northern Spy, Idared, or Pink Lady.
You can keep apple pie in the fridge for up to 5 days. If you’d like to keep it longer, store it in the freezer.
Like most pies, this apple pie can be frozen either before or after baking. Wrap in plastic wrap and freeze.
How to Freeze Apple Pie
To bake from frozen, preheat the oven to 425°F. Place the pie on a rimmed baking sheet and bake for 20 minutes. Decrease the 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 it with foil.
If freezing after baking, allow the pie to thaw in the fridge overnight. It can be gently reheated in the oven.
More Perfect Pies
Did you enjoy this Apple Pie Recipe? Be sure to leave a comment and a rating below!
Homemade Apple Pie Recipe
Equipment
Ingredients
Crust
- Double Crust Pie Pastry
- 1 large egg beaten
Filling
- 6-7 cups apples about 2 pounds
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 3 tablespoons flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
Instructions
- Preheat the oven to 425°F.
- Peel the apples and cut them into quarters. Remove the core and slice the apples ¼-inch thick.
- In a large bowl, combine the apple slices with lemon juice, sugar, flour, cinnamon, and nutmeg, and toss well. Set aside.
- Roll out half of the pastry dough into a 12-inch circle. Line a 9-inch pie plate with the dough and fill it with the apple mixture.
- Roll out the remaining dough and cover the apple filling. Pinch the edges to seal, trimming any excess. Style the edges as desired by crimping or pressing with a fork.
- Cut 4 to 5 slits on top of the crust to allow the steam to release. Whisk the egg with 2 teaspoons of water or milk and brush over the crust.
- Bake at 425°F for 15 minutes. Then, reduce the temperature to 375°F and continue baking for 35-40 minutes more, or until the crust is golden and the apples are tender.
- Remove from the oven and rest for at least 30 minutes before serving. Serve with vanilla ice cream if desired.
Video
Notes
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
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Did the apple pie recipe and the crust recipe listed and it is the best!!! So simple and easy and it tasted absolutely delicious 10/10 recommend
So glad you loved it Quinn!
I have “many” frozen bags of sliced apples with 6-7 cups in each. How would I best adjust this recipe to make up for what could be too much juice? Would you mix the apples frozen or thaw them completely and then drain the excess water? When I use these for apple crisp, I do the 2nd thing, but how does that work with a pie crust?
I’ve never tried this pie with frozen apples. I’d suggest that you thaw and drain, and you may want to add a little extra flour to help with any excess liquid. Let us know if you try it Kathy.
Simple but delicious….took it to a dinner party and got rave reviews. Definitely a keeper!!!!
This apple pie recipe is really amazing. I just love apple pie recipe. Thanks for sharing this apple pie recipe with all of us.
It’s a actually too sweet and the apples became really soft, like melt in your mouth. For some this may be desirable but personally it isn’t my favorite.
Very good. Used a mixture of different apples and used closer to 8 cups. Will make again.
Just wondering if I could use honey crisp apples ?
Honeycrisp would be delicious in this recipe Talia. Enjoy!
I used About 7 Macintosh apples and a Granny Smith. The pie is delicious! I had a piece and my 9 year old had a piece and asked for more. I just made it this evening and it’s half gone. Delicious! Highly recommend this recipe with the apples I chose.
Awesome recipe!!!! Would totally recommend; I just replaced the granulated sugar with light brown sugar, it goes better with the apples….
Pro tip: when serving, add a caramel drizzle for a perfect bite!
Awesome recipe!!!! Would totally recommend! I just replaced the granulated sugar with light brown sugar, it goes better with the apples to my taste
Pro tip: When serving, add caramel drizzle to your pie for the perfect bite!
Thank you for this easy recipe. It was a life saver and a top keeper!!!!!
I am going to freeze my apple. When ready to bake should I thaw it first?
Hi Mary Lou, to keep it from getting soggy I would bake it from frozen.
I’ve baked so many pies before. They were always so so. Good because I use good ingredients but not great. Your pie turned out great!!! I’m amazed because I didn’t think I could make one this good!! Everyone loved it and I’m going to make it on the regular!! Thanks Holly, for all your hard work and excellent information!!!!
So happy to hear that Lilli! Glad we could help you make a great pie :)
I’ve never successfully made an apple pie, for some reason it never comes out right. This recipe had seriously changed my life. I may have added a smidge more lemon juice than necessary but I love the tart taste of it. I used premade crust but it came out golden and delicious. Thank you so much!!! This recipe will save my holiday season!
So so so happy to hear that Wendy! Glad we could help you master apple pies!! Enjoy
Husband made two of these beauties today along with the lattice top. Nailed it! Great recipe for a simple and delicious pie!
Way to go Husband! Thanks for sharing Kathi, we are glad you enjoyed them!!
Can you share what recipe you use for your double pie crust pastry?
Here you’ll find a perfect pie crust recipe.
I tried so many recipes before coming across this one and this one was, by far, the best.
Absolutely fool-proof and the flavor was perfection.
Even my mom, who is extremely picky with desserts, was impressed!
Thank you!!
I’m so glad your family loved this pie Anna!
Can someone tell me at what point do you add the lemon juice ?
In step 2, all filling ingredients are added, including the lemon juice. Enjoy Cheri!
I used your recipe to teach my grand nephew pie making. It was a delicious success! He was the star of the evening. I will make this pie again.
Hi, I was wondering if there is a link to the pie crust recipe?
Here you’ll find a perfect pie crust recipe.
does this pie freeze well?
Yes, apple pie freezes well!
Do you freeze pie before or after its baked?
Hi Jeanne, You can freeze it before or after baking but we find that freezing it before will give you better results in the end. Let us know how it turns out for you!
You should try the sour cream apple pie. The sour cream makes an apple pie super rich, but so very tasty.
Oh wow, that sounds delicious!