Best Apple Pie Recipe

Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving!

We love apple recipes, from Baked Apples to Apple Slab Pie and let’s not forget Apple Cake. If you love apples, this apple pie is a must-try! Watch the video tutorial below and you’ll crave it until you make it.

Apple Pie Recipe with the Best Filling

Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.

Prep: 30min

Total: 120min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 379.61 kcal, Carbohydrate 55.44 g, Protein 2.75 g, Fat 17.67 g, Saturated Fat 9.14 g, Cholesterol 50.56 mg, Sodium 98.27 mg, Fiber 3.87 g, Sugar 38.25 g, servingSize 1 serving

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)

Instruction:

1. Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
2. 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, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
3. Peel, remove cores 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.
4. Sprinkle your work surface with flour and roll out 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.
5. Roll 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.
6. Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.

Apple Pie Recipe

I used to be a total Apple Pie hater. It’s always too mushy and bland. But no longer! I’ve found the perfect method to make the Best Homemade Apple Pie of your life! This classic recipe has a double crust (you won’t miss that crumble), a cooked filling for the best texture and flavor, and is super easy. I’ll show you how to make it from scratch!

Prep: 20min

Total: 340min

Yield: 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 465 kcal, Fat 12 g, Saturated Fat 4 g, Cholesterol 6 mg, Sodium 248 mg, Carbohydrate 89 g, Fiber 7 g, Sugar 56 g, Protein 4 g, Trans Fat 1 g, unSaturated Fat 7 g

Ingredients:

• 1 homemade double pie crust (2 sheets of pie dough)
• 1/4 teaspoon lemon zest
• juice from half a lemon (2 tablespoons)
• 5 pounds apples (5 pounds before peeling and coring*)
• 3/4 cup brown sugar (packed)
• 3/4 cup granulated sugar
• 5 tablespoons all purpose flour
• 1/4 teaspoon kosher salt
• 1 & 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/2 teaspoon cardamom (optional)
• 1 teaspoon vanilla
• 1 tablespoon milk (for brushing on pie)
• 1 tablespoon beaten egg (optional, for brushing on pie)
• 1 tablespoon raw sugar (for topping pie)

Instruction:

1. Choose your apples. You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavor. For this pie I used Granny Smith, Gala, and Golden Delicious.
2. Make the filling:Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12 inch high sided skillet.
3. Add the juice from half the lemon to the skillet, about 2 tablespoons.
4. Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples. I like to peel and slice one apple at a time so that they don’t get brown; I peel one apple, then stop and slice it, add it to the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
5. Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
6. Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Stir it together gently so you don’t break all the apples.
7. Once the mixture is all moistened and you don’t see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid but don’t walk away. Stick around and stir the mixture every 3 minutes or so, Replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.
8. Remove the pan from heat and stir in 1 teaspoon vanilla.*
9. Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
10. Roll out your pie dough and place in a 9 inch pie dish, with the excess hanging over the edges. See my pie crust post for lots of photos and details.
11. Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish. Don’t forget to scrape in every last bit of the gooey filling.
12. Top your pie with the other pie crust. Follow this recipe for How to Make a Lattice Pie Crust, if you like. It’s so pretty and not as hard as you think. You can also just toss the crust on whole. It’s going to taste delicious either way! See my pie crust recipe for details on topping with a whole crust.
13. Fold the edges in and crimp however you like. If you didn’t do a lattice, make sure to vent your pie by poking the top a few times with a sharp knife.
14. Place the whole pie in the fridge or freezer for about 20-30 minutes, for a really flaky crust.
15. Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot.
16. Right before putting it in the oven, brush the crust of your pie all over with milk or egg, or both. I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making my homemade pie crust. You can just use milk if you don’t have beaten egg lying around. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.
17. Sprinkle the whole pie with raw sugar, or regular sugar is fine too.
18. Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.
19. Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos.
20. Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning.
21. Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes.
22. You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
23. Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.
24. Once the pie is completely cool, slice and serve! My husband Eric considers it a crime to serve this without vanilla ice cream, and I tend to agree. Treat yoself right. Add in some caramel sauce for a really decadent treat!
25. Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.

Perfect Apple Pie

Our homemade apple pie is sure to be the best apple pie recipe you’ve made to date. For starters, you can make this warm, cozy, classic dessert in three simple steps, and it’s made with the ultimate baking shortcut: Pillsbury™ Pie Crusts. Serve up this easy apple pie and enjoy the most classic dessert with family and friends. Whether you bake it for a holiday, a potluck or as a special weekend treat, this timeless recipe is guaranteed to spark joy.

Prep: 30min

Total: 3

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 230 , Carbohydrate 43 g, Cholesterol 0 mg, Fat 1 , Fiber 1 g, Protein 1 g, Saturated Fat 2 1/2 g, servingSize 1 Serving, Sodium 200 mg, Sugar 27 g, Trans Fat 0 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Instruction:

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

The BEST Apple Pie Recipe

FAQ

What is the secret to a good apple pie?

• Keep Your Ingredients Cold.
• Stick With an All-Butter Crust.
• Make a Butter-Flour Paste.
• Use Vodka (or Don’t)
• Fold in Liquid With a Spatula.
• Choose Tart Apples.
• Go Easy On the Seasoning.
• Par-Cook Your Apples.

Should I cook apples before making apple pie?

How does Gordon Ramsay make an apple pie?

• Granny Smith Apples.
• Honeycrisp.
• Golden Delicious.
• Rome.
• Jonathan or Jonagold Apples.
• Braeburn.
• Northern Spy.
• Apple Varieties.