The best apple pie recipe has a tender and flaky, all-butter pie crust with apple slices drenched in sugar and warm spices like cinnamon and nutmeg.
Your mouth will be watering when you smell this apple pie baking to perfection in the oven!
Hot dang I love baking season! And nothing gets it off to a good start like a Homemade Apple Pie! Unless you're making other apple desserts like my apple crisp or my thick and luscious Apple Butter recipe of course. (shameless plug ... I know!)
The perfect apple pie starts with a homemade, all-butter flaky pie crust, instead of one made with shortening ... because butter is better!
It's the kind of crust that's super tender and flaky, without a soggy bottom!
Firm, tart apple slices are tossed with sugar and spices to create a naturally sweet syrup. This syrup is thickened during the baking process by a little all-purpose flour in the apple pie filling.
The crust develops into a rich, golden brown color in the oven and the texture from the sanding sugar is just spot on!
The end result is the most amazing apple pie you'll ever put in your mouth!
Let's make some pie!
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What are the best apples to use for Apple Pie?
I love to use Granny Smith apples for apple pie because they are super tart and very firm. Firm apples hold up well during the baking process unlike varieties such as McIntosh which kind of turn to mush.
Other great varieties to use for apple pie are:
- Honeycrisp
- Jonathan
- Jazz
- Golden Delicious
- Jonagold
- Pink Lady
How to make the perfect apple pie
Pie Crust: Start by preparing this flaky pie crust recipe which makes 2 crusts, one for the bottom and one for the top of the pie. Keep the dough in the fridge to chill while you prepare the apple pie filling. (photo 1)
Apple Pie Filling: In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined. (photo 2) Set aside.
TIP: When making the pie filling, cut the apples into ½" thick slices. Thick apple slices create a sturdy pie that keeps the crust from caving into the middle.
Preheat Oven: Place the oven rack in the center position and preheat your oven to 400°F.
Bottom Crust: Remove one of the disc of pie crust from the fridge and let set at room temperature for 5 minutes.
- On a lightly floured surface, roll the dough into a 12" circle that is ⅛" thick. Place the crust into the bottom of the deep dish pie plate. (photo 3)
Spoon the apple pie filling into the crust, discarding any liquid at the bottom of the mixing bowl. Spread the apple slices evenly. (photo 4)
Top Crust: Remove the second disc of dough from the fridge and let it set at room temperature for 5 minutes.
- On a lightly floured surface, roll the dough into a 12" circle that is ⅛" thick. Place the crust over the apple pie filling.
- Use a sharp knife to trim the excess dough from around the edge of the pie plate. (photo 5)
Use your fingers to pull both the bottom and top pie crust up and slightly away from the edge of the pie dish. (photo 6)
Fold the edge under itself (photo 7) and press down to seal the edge in place. Rotate the pie a quarter turn and repeat until edges are neatly tucked in. (photo 8)
Egg Wash: Place the pie dish onto a baking sheet and gently brush the dough with the egg wash and sprinkle sanding sugar on top. (photo 9)
Pie Shield: Create a pie shield from a long strip of aluminum foil (about 38" long) by folding it in half lengthwise and then folding in half again, lengthwise.
Wrap it around the edges of the pie plate and over the edges of the crust. (photo 10)
TIP: I recommend using a pie shield during the first 25 minutes of baking instead the second half of baking. A cold pie plate is much easier to place a pie shield on than a piping hot one!
Bake the pie at 400°F for 25 minutes. Remove the pie shield, lower the oven temperature to 375°F and bake an additional 30-35 minutes.
- You'll know the apple pie is done when the crust is a lovely golden brown and the juice is bubbling up the sides of the pan.
Cool: Let the pie cool for 3 hours before cutting. This will allow the juices to thicken and help to set the pie and make it easier to cut.
Use a sharp knife to cut the pie into 8 pieces and serve your apple pie with a big scoop of Vanilla Ice Cream!
Tips to Make the Perfect Apple Pie
- Do NOT use McIntosh apples as they do not hold up well during baking and will turn to mush.
- To make this deep dish apple pie you'll need a deep dish pie plate. The recipe can be made in a standard pie dish (9" x 1 ¼") by using 6 apples and keeping all other measurements the same.
- When spooning the apples into the crust, discard the juices from the bottom of the bowl. This is too much liquid and will bubble out of the sides while baking. (messy) It can also result in a soggy bottom crust.
- Homemade pie crust can be made up to 5 days in advance and stored in the refrigerator until ready to use. If you don't feel like making a homemade pie crust, it can be replaced with 2 (9") store-bought pie crusts. One for the top and one for the bottom.
How to store apple pie
The pie can be made up to 2 days ahead of time and stored, loosely covered, at room temperature.
Store leftovers tightly covered in the refrigerator for up to 3 more days.
How to freeze apple pie
Freeze a BAKED apple pie:
- Let the baked pie cool completely and then place in the freezer, uncovered. When completely frozen, tightly wrap the pie in a few layers of plastic wrap. You can also use a large freezer bag.
- A baked apple pie will stay good in the freezer for up to 4 months. When you are ready to serve, let the pie thaw at room temperature for one hour. Reheat the pie in the oven at 375°F on the lowest oven rack for 35 to 40 minutes or until heated through.
Freeze an UNBAKED apple pie:
- Follow steps 1-7, except DO NOT cut vents in the top of the pie crust.
- Place the unbaked pie in the freezer, uncovered. After one hour, remove from the freezer, tightly wrap with plastic wrap or use a plastic freezer bag. Freezing the unbaked pie before wrapping will help keep the shape of the dough around the edges.
- When you're ready to bake, do not thaw. Cut vents in the top of the crust and bake at 425°F for 15 minutes. Reduce the heat to 375°F and bake an additional 35-45 minutes or until the crust is golden brown and the juice begins to bubble.
An unbaked apple pie will stay good in the freezer for up to 2 months.
4 easy dessert recipes to try:
Homemade Apple Pie Recipe
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Equipment
- 9" x 2" Deep Dish Pie Plate
- Baking Sheet
- Rolling Pin
Ingredients
- Homemade Pie Crust (Use one full recipe which makes 2 pie crusts)
- 7 large Granny Smith Apples (Peeled, cored and sliced into ½ inch slices)
- ½ cup granulated sugar
- ½ cup light brown sugar (loosely packed)
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 lemon (zest and juice)
- 1 large egg (lightly beaten in a small bowl for egg wash)
- 2 tablespoons sanding sugar (optional)
Instructions
- Prepare the Pie Crust
as directed and chill. - Prepare Apple Pie Filling: In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and the zest and juice of one lemon; toss to coat evenly.
- Place oven rack in the center position and Preheat the oven to 400°F.
- Bottom Crust: Remove one disc from the fridge and let rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12" circle that is ⅛" thick. Carefully lay the crust into the bottom of a deep dish pie plate. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl.
- Top Crust: Remove the second disc of chilled pie dough from the fridge; let rest for 5 minutes at room temperature. On a lightly floured surface, roll it out into a 12" circle at ⅛" thick. Carefully lay it over the apple filling.
- Trim and Seal the Edges: Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
- Egg Wash: Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
- Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly.
- Cool at room temperature for at least 3 hours.
Notes
- Best apple varieties to use for apple pie: Granny Smith, Honeycrisp, Jonathan, Jazz, Golden Delicious, Jonagold and Pink Lady apples.
- If using a standard pie dish (9" x 1 ¼"), use 6 apples. Keep all other measurements the same.
- Make up to 2 days in advance and store loosely covered, at room temperature. Store any leftovers tightly covered in the refrigerator for up to 3 more days.
- Freeze a baked apple pie for later: Let the baked pie cool completely and then place in the freezer, uncovered. When completely frozen, tightly wrap the pie in a few layers of plastic wrap. You can also use a large freezer bag. A baked apple pie will stay good in the freezer for up to 4 months. When you are ready to serve, let the pie thaw at room temperature for one hour. Reheat the pie in the oven at 375°F on the lowest oven rack for 35 to 40 minutes or until heated through.
- Freeze an unbaked apple pie for later: An unbaked apple pie will stay good in the freezer for up to 2 months. Follow steps 1-7, except DO NOT cut vents in the top of the pie crust. Place the unbaked pie in the freezer, uncovered. After one hour, remove from the freezer, tightly wrap with plastic wrap or use a plastic freezer bag. Freezing the unbaked pie before wrapping will help keep the shape of the dough around the edges. When you're ready to bake, do not thaw. Cut vents in the top of the crust and bake at 425°F for 15 minutes. Reduce the heat to 375°F and bake an additional 35-45 minutes or until the crust is golden brown and the juice begins to bubble.
Nutrition
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Emily says
I never leave reviews or comments on anything but I HAD to come back to this recipe and let you know this is GOLD! I hadn’t made a pie since I was like 6 with my grandpa until I found this recipe last Christmas. I’ve made it three times now and somehow have managed to trick my family into thinking I’m some pie connoisseur. Seriously so amazing, tastes professionally made every time. The homemade crust is a must! Thank you so much for sharing!
Candice says
Can’t wait to try!!
I have pre-made frozen apple pie filling (apple have not been cooked prior), and canned apples (that were cooked slightly before canning) from apple picking this fall. Could either one of those be used for this recipe?
Thanks!!
Amy Duska says
You can definitely use those, but you probably don't need to add anything to them as far as sugar or spices. I would make the pie crust and fill it with apple pie filling straight from the jar. You can always taste the filling before you add it to make sure that it is sweetened and spiced properly.
yuliya says
delicious pie, thank you very much