The BEST Apple Pie Recipe

Nothing says comfort and tradition quite like a homemade apple pie. This classic apple pie recipe features a buttery, flaky double crust filled with tender Granny Smith apples, warm cinnamon, and a sweet buttery sauce. Baked until golden brown and bubbling, it is the perfect dessert for Thanksgiving, Christmas, family gatherings, or any occasion that calls for something special. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat.

Ingredients

• 1 recipe double pie crust, homemade or store-bought
• 2¼ pounds Granny Smith apples, peeled, cored, and thinly sliced (about 6–7 apples or 7 cups)
• 1½ teaspoons ground cinnamon
• 8 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ¼ cup water
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon water, for the egg wash
• Extra flour, for rolling out the crust

Instructions

1. Prepare the pie crust: Make the double pie crust according to your preferred recipe. Chill it as directed while preparing the filling. Preheat the oven to 425°F (220°C).
2. Make the buttery sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
3. Add sugar and water: Whisk in the ¼ cup water and granulated sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes, stirring frequently. Remove from the heat.
4. Prepare the apples: Peel, core, and thinly slice the apples. Place them in a large bowl, sprinkle with cinnamon, and toss until evenly coated.
5. Combine the filling: Pour the prepared butter sauce over the apples and stir gently until all the slices are coated.
6. Roll out the bottom crust: Lightly flour your work surface and roll one portion of the pie dough into a 12-inch circle. Carefully transfer it to a nine-inch pie plate.
7. Fill the pie: Spoon the apple mixture into the crust, arranging the slices into a slightly higher mound in the center. Keep the edges of the crust clean to make sealing easier.
8. Create the lattice top: Roll out the second portion of dough into an 11-inch circle. Cut it into 10 strips of even width. Arrange the strips over the filling in an alternating woven lattice pattern.
9. Seal the edges: Trim excess dough, press the top and bottom crusts together, and crimp the edges to seal.
10. Apply the egg wash: Beat the egg with 1 tablespoon of water. Brush the mixture over the lattice crust for a beautiful golden finish.
11. Bake the pie: Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 45 minutes, or until the apples are tender and the filling bubbles through the lattice for at least 5 minutes.
12. Cool before serving: Let the pie rest at room temperature for at least 1 hour before slicing. This helps the filling thicken and makes cleaner slices.

Serving and Storage Tips

• Serve warm: Enjoy a slightly warm slice with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
• Add a little extra spice: Sprinkle a small pinch of cinnamon over each slice before serving.
• Pair with coffee or tea: Apple pie makes a wonderful afternoon treat with a hot drink.
• Let it cool properly: Allow the pie to rest for at least an hour after baking so the filling can set.
• Store at room temperature: Keep the pie covered for up to 2 days in a cool environment.
• Refrigerate leftovers: Store the pie covered in the refrigerator for up to 4 days.
• Reheat individual slices: Warm slices in a 300°F (150°C) oven for approximately 10–15 minutes, or until heated through.
• Freeze the baked pie: Cool completely, wrap tightly, and freeze for up to 3 months for best quality.
• Freeze unbaked pie: Assemble the pie, wrap it well, and freeze before baking. Bake from frozen, allowing additional time and covering the edges if they brown too quickly.
• Make ahead: Prepare the pie crust a day or two in advance and refrigerate it. You can also bake the entire pie the day before serving.

Variations

1. Dutch Apple Pie

Replace the lattice crust with a crumb topping made from flour, brown sugar, butter, and a pinch of cinnamon. Sprinkle the crumbs generously over the apple filling before baking. The topping becomes golden and crisp, creating a delicious contrast with the tender apples.

2. Caramel Apple Pie

Drizzle ¼–½ cup caramel sauce over the apple filling before adding the top crust. You can also drizzle extra caramel over each slice when serving. The caramel adds a rich, buttery sweetness that pairs beautifully with tart Granny Smith apples.

3. Apple Pie With Brown Sugar

Replace half or all of the granulated sugar with packed light brown sugar. The molasses notes give the filling a deeper caramel-like flavor. This variation works especially well when served warm with vanilla ice cream.

4. Apple Crumble Pie

Instead of a lattice crust, cover the apples with a crumb topping made from ¾ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and 6 tablespoons cold butter. Rub the ingredients together until crumbly, then scatter over the filling. Bake until the topping is crisp and golden.

5. Apple Pie With Nutmeg

Add ¼ teaspoon ground nutmeg to the cinnamon before tossing it with the apples. Nutmeg brings a warm, slightly nutty aroma that complements the fruit. A tiny pinch of ground cloves can also be added for a more festive flavor.

6. Apple and Pear Pie

Replace about half of the apples with firm, ripe pears. Slice the fruit evenly and toss it with the cinnamon and sauce as directed. Pears add natural sweetness and a delicate texture, making this a lovely alternative to traditional apple pie.

7. Cheddar Crust Apple Pie

Add ½–¾ cup finely grated sharp cheddar cheese to your pie dough. The savory, slightly tangy cheese pairs surprisingly well with sweet cinnamon apples. Serve it on its own or with a small scoop of vanilla ice cream.

8. Apple Pie With Pecans

Add ½ cup chopped pecans to the apple filling or sprinkle them beneath the lattice crust. The nuts provide a pleasant crunch and a buttery flavor. Toasting the pecans beforehand makes their flavor even more pronounced.

9. Maple Apple Pie

Replace a portion of the granulated sugar with ¼ cup pure maple syrup. Reduce the added water slightly if needed to keep the filling from becoming too loose. Maple adds a mellow sweetness that tastes wonderful with cinnamon and tart apples.

10. Apple Pie With Raisins

Stir ½ cup raisins into the sliced apples before adding the sauce. Golden raisins provide a sweet, fruity flavor, while dark raisins add a deeper taste. For extra tenderness, soak the raisins in warm water for 10 minutes and drain them before using.

FAQs

1. What are the best apples for homemade apple pie?

Granny Smith apples are an excellent choice because they hold their shape during baking and provide a pleasant tartness. Honeycrisp, Braeburn, and Pink Lady apples can also work well. Combining tart and sweet varieties creates a balanced filling.

2. Why is my apple pie filling watery?

Excess moisture from the apples, insufficient baking, or cutting the pie too soon can make the filling runny. Slice the apples evenly, bake until the filling bubbles, and let the pie cool for at least an hour before serving.

3. Can I make apple pie ahead of time?

Yes. Bake the pie a day before serving and allow it to cool completely. Cover it and store it appropriately. For longer preparation, make the crust in advance and refrigerate it until needed.

4. Should I cook the apples before putting them in the pie?

This recipe uses raw sliced apples coated in a cooked butter-and-sugar sauce. There is no need to cook the apples separately. They soften during baking and release their juices into the filling.

5. How do I prevent the pie crust from burning?

If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil. Add the shield once the crust has developed some color, and continue baking until the filling is bubbling and the apples are tender.

6. Can I use store-bought pie crust?

Absolutely. A refrigerated double pie crust is a convenient shortcut. Follow the package directions for handling the dough, and make sure the bottom and top crusts are sealed properly.

7. How do I know when apple pie is done?

The crust should be golden brown, the apples should be tender when pierced, and the filling should bubble visibly through the lattice. Bubbling is especially important because it indicates that the filling has heated sufficiently to thicken.

8. Can I freeze homemade apple pie?

Yes. You can freeze a fully cooled baked pie for up to 3 months for best quality. Wrap it tightly to prevent freezer burn and thaw it in the refrigerator before reheating. An assembled unbaked pie can also be frozen.

9. How do I make a lattice pie crust?

Cut the rolled-out top crust into even strips. Lay half the strips parallel across the filling, fold back alternating strips, and weave the remaining strips over and under them. Continue until the top is covered, then trim and crimp the edges.

10. What is the best way to serve apple pie?

Serve it slightly warm with vanilla ice cream, whipped cream, or caramel sauce. You can also enjoy it at room temperature with coffee or tea. Allowing the pie to cool first helps the filling hold its shape.

This classic apple pie recipe is a timeless dessert featuring a flaky golden crust, tender cinnamon-spiced apples, and a rich buttery filling. With simple ingredients and straightforward steps, it is a wonderful recipe for holidays, celebrations, or cozy weekends at home. Serve each slice with vanilla ice cream for a traditional treat everyone will love. Whether you stick to the original recipe or try one of the 15 variations, this homemade apple pie is sure to become a favorite.

Print