This easy apple pie recipe is my tried-and-true favourite, baked with a flaky homemade crust and a cinnamon-spiced apple filling thatโs rich and comforting. No mushy apples, no soggy bottomsโjust a foolproof homemade apple pie every time.
The secret is caramelizing the apples before baking, which keeps the filling structured and never watery. Finish it with either a traditional lattice top or a full crust, and youโll get golden, crisp pastry with tall slices that actually hold their shape.
Made with simple pantry ingredients, it tastes classic but has a few clever tricks that make it truly foolproof. Whether youโre baking for Thanksgiving, Sunday dinner, or just because apples are in season, this recipe is approachable and nostalgicโand even better topped with a scoop of vanilla ice cream.
The Perfect Pie Crust
A great apple pie starts with a sturdy, flaky crust that can hold up to the generous mound of apples. My all-butter pie crust recipe, made with butter and a touch of vinegar, has a tender texture thatโs so simple to make. Whether youโre new to pie-making or a seasoned pro, making a homemade crust is always worth the effortโthereโs truly nothing like it!
For added convenience, you can make the crust a few days ahead and keep it in the refrigerator or freeze it until youโre ready to assemble your apple pie. This simple make-ahead step means your crust is always ready to go and gives you the perfect base for your apple pie.
Recipe Ingredients
- Pie Crusts โ Youโll need two discs of pie dough for this recipe, and homemade is always the way to go! Make my all-butter pie crust that is just as delicious as the filling, delivering a flaky, tender texture with no need for shortening.
- Apple Slices โ Choose firm apples like Granny Smith, Honeycrisp, or a mix for the best flavor and texture.
- Freshly Squeezed Lemon Juice โ This small but essential addition prevents the apples from browning and enhances the filling with a subtle brightness. It doesnโt overpower the flavor but adds a delicate balance that brings the pie to life. Without it, the filling can taste less vibrant, so donโt skip this step!
- Granulated White Sugar & Light Brown Sugar โ Creates the perfect sweet balance with a hint of caramel flavor.
- All-Purpose Flour โ Thickens the filling for a rich, luscious texture.
- Ground Cinnamon & Nutmeg โ Classic spices that bring warmth and depth to the pie.
- Pure Vanilla Extract โ Enhances the overall flavor with a sweet touch.
- Egg Wash โ A combination of egg and milk ensures a beautifully golden, glossy crust.
- Coarse Sugar โ Adds the perfect crunch to the top crust.
How To Make Apple Pie From Scratch
This easy apple pie recipe is simpler than it looks and takes all the guesswork out. With a few tricks, youโll skip the soggy bottoms and end up with a pie that looks as good as it tastes.
Step One: Caramelize the filling โ Instead of tossing raw apples in sugar and hoping for the best, cook them first. A quick simmer with lemon juice, sugar, flour, and warm spices draws out excess juice and caramelizes the apples. This is the secret to tender apples, a rich syrupy filling, and no soggy pie. Stir in vanilla at the end for extra depth.
Step Two: Roll out the dough โ Keep the dough cold for the flakiest crust. Roll one chilled disc into a 12-inch circle on a lightly floured surface, turning the dough as you go so it doesnโt stick or crack. Ease it into your pie dish โ donโt stretch it, just gently tuck it in so the crust holds its shape while baking.
Step Three: Assemble the Pie โ Always spoon the apple filling into the crust using a slotted spoon. This way, you leave behind any extra liquid that could make your crust soggy. Pile the apples high โ they should mound up to the edge of the dish or even a little higher, then settle as they bake. For the top crust, you can go with a lattice for that rustic, classic look or a full crust if you prefer extra buttery bite. If using a full crust, be sure to cut 4 slits in the centre to allow steam to escape. Then seal the edges by folding them under and crimping with your fingers or a fork, and brush the top with egg wash before sprinkling with coarse sugar for a golden, glossy finish.
Step Four: Bake on a sheet pan โ Always set the pie dish on a baking sheet before it goes in the oven. Start baking uncovered at 400ยฐF for 25 minutes. Then reduce the oven temperature to 375ยฐF and add a foil shield around the edges of the crust to prevent over-browning. Leave the centre exposed and bake for another 35โ40 minutes, until the filling is bubbling around the edges. Pro Tip: If the top browns too quickly, loosely tent the entire pie with foil for the remaining bake time.
Step Five: Cool before slicing โ As tempting as it is to cut in right away, cooling for at least 4 hours is non-negotiable. This is how the filling firms up so you get tall, picture-perfect slices instead of a soupy mess.
Frequently Asked Questions
Granny Smith and Honeycrisp apples are perfect for their firm texture and sweet-tart flavor. I use Granny Smith apples in my apple pie. You can also mix both apples in your pie.
Pre-cooking the apples isnโt absolutely necessary, but itโs a step I highly recommend. A quick 10-minute stint on the stove begins to soften the apples and allows the flavors to meld together. This extra step takes your apple pie from good to over the topโitโs one step I never skip!
Use a foil shield on the edges of the crust after the first 25 minutes of baking.
The easiest way to tell if your apple pie is done is by checking the visual cues. The crust should be beautifully golden, and the filling should be bubbling around the edges. For a more precise method, use an instant-read thermometerโthe internal temperature of the filling should reach about 200ยฐF (93ยฐC) when fully baked.
Expert Tips & Tricks
- Spoon The Apples Into the Pie Crust: Always spoon the apple filling into the pie shell and discard any excess liquid. This simple step ensures your crust stays flaky and crisp, while maintaining the juiciest apples.
- Slice Apples Uniformly: For the best texture, cut your apple slices to about 1/4-inch thickness and keep them uniform in size. This helps avoid some apples becoming overly mushy while others stay undercooked. Avoid thin slicesโthey tend to pack down and create an applesauce-like texture. Donโt forget to peel your apples to ensure the filling stays smooth and tender.
- Donโt Skimp on Apples: Be generous with your apple slices! Pile them high in your pie crustโeven if it looks excessive, the apples will cook down significantly during baking. A tall mound of apples not only ensures every slice is packed with flavorful, tender filling but also helps prevent the top crust from sinking or collapsing as the apples settle.
- Choose the Right Pie Dish: For the best results, use a pie dish thatโs at least 1.5 to 2 inches deep. This depth accommodates the high mound of apples and prevents any filling from spilling over while baking. While deep-dish styles are ideal, this recipe also works beautifully in standard pie dishes. I love using a glass pie dish because it heats evenly, helping the crust bake up golden and flaky. Being able to see through the dish is a huge bonusโyou can easily check if the bottom crust is perfectly baked. Plus, glass holds heat well, keeping your pie warm longer after itโs out of the oven.
- Seal the Edges Properly: To keep the filling sealed in and avoid leaks, flute or crimp the edges of the pie crust. This step not only secures the top and bottom crusts but also adds a classic touch.
- Let the Pie Cool: Patience is key! Allow your pie to cool and set for at least four hours before slicing. Cutting into it too soon while itโs still hot can cause the filling to spill out and the slices to fall apart. Letting it cool ensures clean, beautiful slices every time.
Variations & Pairings
Variations: Try adding a handful of raisins or chopped pecans to the filling for extra texture.
Pairings: Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream or a drizzle of caramel sauce.
My Wine Pick: This easy apple pie recipe and white wine are the perfect pairing! I like serving it with a late-harvest Riesling, where the honeyed sweetness and bright acidity complement the cinnamon-spiced filling beautifully. If you prefer something sparkling, Prosecco or Moscato dโAsti is crisp, lightly sweet, and a fun way to finish the meal. And if youโre like me and canโt resist cozy desserts, try it alongside my Soft and Chewy Ginger Molasses Cookies โ theyโre another favorite with wine. My Pumpkin Cheesecake is also perfect for fall and pairs beautifully with white wines.
Making Ahead, Storing & Freezing
At Room Temperature: Keep your pie covered on the counter for up to 2 days.
In the Refrigerator: Store the pie in the fridge, covered, for up to 4 days to maintain freshness.
Freezing: Place the pie in an airtight, freezer-safe container and freeze for up to 3 months.
To Reheat: When ready to enjoy, thaw the pie in the refrigerator or at room temperature, then warm it in a 350ยฐF oven until heated through. This brings back the freshly baked flavor and texture!
This easy Apple Pie Recipe is a tried-and-true classic that will make your dessert table shine. With its perfectly spiced apple filling and golden, flaky crust, itโs sure to become a family favorite. If you enjoyed this recipe, Iโd love to hear from you! Leaving a 5-star rating and a quick comment below not only means the world to me but also helps other home cooks find and trust my recipes. Thank you so much for being here!
Easy Apple Pie Recipe
Ingredients
- 2 (9") pie crusts
- 10 cups 1/4-inch-thick apple slices (about 8 - 10 large peeled and cored apples)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour spooned & leveled
- 1 ยฝ teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- egg wash 1 large egg beaten with 1 tablespoon milk
- coarse sugar for sprinkling on crust
Instructions
- Make the filling: In a large bowl, stir the apple slices, lemon juice, granulated sugar, light brown sugar, all-purpose flour, cinnamon and nutmeg together until thoroughly combined.
- Cook the filling: Transfer the apple filling to a large skillet or Dutch oven and place over medium-low heat. Stir occasionally and cook for about 10 minutes, or until the apples begin to soften.
- Add vanilla: Remove the skillet from the heat and stir in the pure vanilla extract until combined.
- Preheat and roll the dough: Preheat your oven to 400ยฐF. On a floured surface, roll out one disc of chilled pie dough (keep the other in the refrigerator). Use gentle pressure with your rolling pin, starting from the center and rolling outward in all directions. Turn the dough as you go, smoothing any cracks around the edges. Lightly flour the surface, rolling pin, and your hands as needed to prevent sticking. Roll the dough into a 12-inch circle.
- Line the pie dish: Gently place the rolled-out dough into a 9-inch glass pie dish that is 1.5 to 2 inches deep. Use your fingers to tuck the dough into the dish, ensuring it is smooth and evenly fitted.
- Add the filling: Spoon the apple filling into the prepared pie crust, even if itโs still warm from the precooking step. It may look like a lot, but thatโs okayโpile the apples high and pack them tightly using your hands. The apples should mound to the same height or slightly higher than the edge of the crust. Pro Tip: Always spoon the filling into the crust rather than pouring it in. This helps you discard any excess liquid at the bottom of the bowl, which can make the crust soggy. The apples will release more moisture as they bake, so removing the extra liquid now ensures a perfect texture.
- Finish assembling: Take the second disc of chilled pie dough from the refrigerator and roll it out on a floured surface into a 12-inch circle.
- Create the top crust: To make a lattice crust, use a pastry wheel, sharp knife, or pizza cutter to cut the rolled-out dough into 12 strips, each about 1 inch wide. Carefully weave the strips over and under each other to form a lattice pattern, pulling back strips as needed for the woven design. If you prefer not to lattice the crust, simply place the rolled-out dough over the apple filling and cut 4 slits in the top to allow steam to vent.
- Trim and seal the edges: Use a small paring knife or kitchen shears to trim any excess dough. Fold the overhanging dough back toward the center of the pie, gently pressing to adhere the top and bottom crusts. Where the two crusts meet, lift and press to seal, then fold the edges under for a neat finish. Rotate the pie plate and repeat this process until all the edges are tucked under. Seal the edges by fluting them with your fingers or pressing them with the back of a fork around the perimeter of the pie.
- Brush and sprinkle: Lightly brush the top of the pie crust with egg wash, then sprinkle evenly with coarse sugar to ensure a golden, glossy finish.
- Bake the pie: Set the pie on a large baking sheet and bake uncovered for 25 minutes.
- Prepare a pie crust shield: Cut a 14-inch square of aluminum foil and fold it in half. On the folded edge, cut out a 5-inch semi-circle. Unfold the foil to create a circular ring to shield the crust.
- Adjust temperature and continue baking: After 25 minutes, reduce the oven temperature to 375ยฐF. Carefully place the aluminum foil shield over the edges of the pie crust to prevent over-browning, pressing it gently into place with oven mitts (be cautious, as the pie will be hot!). Leave the center of the pie exposed, and bake for an additional 35โ40 minutes, or until the filling is bubbly around the edges. Pro Tip: If the top of the pie begins to brown too quickly, loosely tent the entire pie with foil for the remaining baking time.
- Cool the pie: Remove the pie from the oven and place it on a cooling rack. Let it cool for at least 4 hours before slicing and serving to allow the filling to set. Slicing while the pie is still warm can result in a too-juicy filling.
- Store leftovers: Cover the pie and keep it at room temperature for up to 1 day, or refrigerate it for up to 5 days.
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