Apple Pie Recipe
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There's nothing quite like the aroma of a freshly baking apple pie recipe. With its buttery crust, tender apples, and warm spices filling the kitchen. This recipe is simple, timeless, and bakes up tall and beautifully, whether using a homemade or store-bought crust.
I love making it with my All-Butter Pie Crust and Lattice Pie Crust tutorial for that classic golden-woven top.
Recipe Overview
A classic, cozy dessert perfect for holidays, Sunday dinners, or any time you crave something nostalgic.
- Serves: 8
- Prep Time: 30 min
- Bake: 1 hour
- Total: ≈ 1 hr 30 min
What I Love About This Pie
This apple pie reminds me of childhood summer days, holidays, and home. It is the recipe I’ve grown up baking - flaky, buttery, and deeply spiced with cinnamon and nutmeg.
The filling is simple but classic, and perfectly balanced: not too sweet, not too tart, with just a hint of cloves if you like. When paired with a homemade lattice crust, it's as beautiful as it is comforting. And very holiday worthy; from the 4th of July to Thanksgiving, Christmas, and Sunday dinners!
I'm a published cookbook author, and I cook and bake as a profession. I’m often asked about my favorite dessert, which is nearly impossible to answer. But very often, the first recipes that come to mind are homemade pie recipes. Most, warm and topped with vanilla ice cream!
If you love making easy pie recipes, try this no bake chocolate pie recipe with 3 ingredients, or this open face blueberry pie recipe too!
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Ingredients
This apple pie is made with simple pantry ingredients that come together to create layers of buttery crust and perfectly spiced apples.
Apple Filling
- Apples: About 6-7 medium apples, peeled and sliced ¼-inch thick (a mix of sweet and tart varieties like Honeycrisp and Granny Smith).
- Granulated sugar (or light brown sugar for a deeper flavor).
- All-purpose flour: Thickens the filling without making it gluey.
- Ground cinnamon and nutmeg: Classic warm spice combination.
- Ground cloves (optional): Adds subtle depth and warmth.
- Egg wash: 1 egg beaten with 1 tablespoon milk or cream, for a glossy finish.
Pie Crust
- 1 recipe All-Butter Pie Crust (enough for a double crust)
- Or your favorite store-bought pie crust
How to Make Apple Pie
Making this pie is easier than it looks, especially when you start with a good crust. The key is keeping the dough chilled and layering the apples evenly so the filling bakes up tender and bubbling. Follow these simple steps for a golden, flaky, and perfectly spiced homemade apple pie.
Begin by preheating the oven to 400°F (200°C). Place a baking sheet on the lower rack to catch drips.
- Step 1: On a lightly floured work surface, roll out the bottom pie crust to 12 inches in diameter and fit it into a 9- to 10-inch pie plate. I use a deep-dish pie plate that’s 1½-2 inches deep. Chill while making the filling.
- Step 2: Peel, core, and cut the apples into 1/4-inch slices and place them into a large bowl. Add the flour, sugar, cinnamon, and nutmeg, and toss together until the apples are coated.
- Step 3: Spoon in the apple mixture into the bottom pie crust, mounding it slightly in the center.
- Step 4: Roll out the remaining dough and follow the Lattice Pie Crust Tutorial to weave strips over the filling, or lay the dough over the filling and cut vent holes in the top.
- Step 5: Trim the pastry edges, then roll the pastry toward the center of the pie to seal. Then crimp or flute the edges. Brush with an egg wash and sprinkle with coarse sugar if desired.
- Step 6: Bake for 25 minutes at 400°F. Reduce the heat to 375°F and continue baking 35-45 minutes more, until the crust is golden and the filling is bubbling. Let cool at least 2 hours before slicing and tent with foil if the crust browns too quickly.
How Do I Know When Apple Pie Is Done?
Visual cues are helpful when determining if a pie is cooked through. Look for a golden crust and a filling that is bubbling up through the lattice or pastry vents, then you’ll know the apple pie is done. For a more precise measurement, test the internal temperature of the filling with an instant-read thermometer, which should be around 200°F (93°C) when done.
Apple Pie Baking Tips
- Use a mix of apples. Combining sweet and tart varieties gives the best flavor and helps the filling hold its shape.
- Slice apples evenly. Aim for ¼-inch slices so the apples bake at the same rate. Thicker slices may stay firm; thinner slices can turn mushy.
- Don't skip the flour. A little flour helps thicken the juices so the filling slices cleanly without being gluey.
- Bake on a hot sheet pan. Preheating a baking sheet helps set the bottom crust and prevents sogginess.
- Watch the crust color. Tent the pie with foil (or use a pie shield) if the crust browns before the filling is done.
- Look for bubbling. A bubbling filling is the clearest signal the pie is fully baked and thickened - usually around 200°F internally.
- Cool completely before slicing. The filling thickens as it cools. Cutting too early can make the slices watery.
Serving Suggestions
Serve warm or at room temperature with:
- A drizzle of caramel sauce.
- A scoop of vanilla ice cream
- Freshly whipped cream
Recipe FAQs
Yes. Bake the pie up to one day in advance. Let it cool completely, then cover loosely with foil and store at room temperature.
A mix of sweet and tart apples (Honeycrisp, Granny Smith, Jonagold, Braeburn) gives great flavor and texture.
Yes. Wrap the baked, cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.
More Easy Pie Recipes
Looking for other recipes like this? Try these:
- How to Make Lattice Pie Crust
- All Butter Pie Crust
- Spiced Blueberry Hand Pies
- Easy Strawberry Pie Recipe
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Easy Apple Pie Recipe
Ingredients
- 1 Double pie crust Homemade pie crust or refrigerated pie crust
- 7-8 cups apples cut into 1/4-inch slices, about 6-7 large peeled and cored
- 1/2 cup granulated sugar or packed brown sugar
- 1/4 cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- egg wash 1 large beaten egg with 1 tablespoon 15ml milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Make a homemade pie crust or prepare a storeo-bought pie crust. Be sure it's chilled before using.
- Roll out the chilled pie dough: On a lightly floured work surface, roll out one chilled pie crust until it's 12 inches in diameter, turning the dough about a quarter turn every few rolls. Fit the dough into a 9 to 10-inch pie plate. I use a deep dish pie plate that's 1½-2-inches deep. Chill while making the filling.
- Make the filling: In a large bowl, toss the apple slices with the sugar, flour, cinnamon, and nutmeg until combined.
- Optional pre-cook: I don't always do this, but it deepens the flavors and gives the apples a head start toward softening while they bake. Meanwhile, preheat oven to 400°F (204°C).
- Filling the pie: Spoon the filling into the crust, mounding slightly in the center. If you precooked the apples, it's fine if they're still on the warm side.
- Prepare the second crust: Roll it into a 12-inch diameter circle. Cut an even number of strips using a pizza cutter or pastry wheel. Arrange the strips in a woven lattice pattern, threading strips over and under one another on the top of the pie filling (see my lattice tutorial for more details). Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center and crimp or flute the edges to seal.
- Egg wash: Lightly brush the top of the pie crust with the egg wash, then sprinkle the top with coarse sugar, if using.
- Bake: Bake at 400℉ for 25 minutes. I like to place a cookie sheet on the rack below to catch any juices. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-45 minutes, or until the pie is golden and the filling is bubbling through the vents. Use a pie crust shield or foil to prevent the edges from overbrowning. Cool at room temperature for about 2 hours before serving.
Notes
- Make Ahead: Bake the pie up to 1 day in advance. Let it cool completely, then cover loosely with foil and store at room temperature.
- Storage: Store leftovers at room temperature for 1 day, or refrigerate for up to 4 days. Warm slices in a 300°F oven for best texture.
- Freezing: Bake the pie, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- Crust Options: This pie works beautifully with my All-Butter Pie Crust or your favorite store-bought crust.
- Preventing Soggy Bottoms: Start the pie on a preheated baking sheet, use evenly sliced apples, and bake until the filling is bubbling.
- Doneness Cue: The filling should be bubbling and reach about 200°F in the center. Bubbling is the clearest sign the thickener has activated.
- Browning Tip:
If the crust begins to darken too quickly, tent with foil or use a pie shield during the final bake.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This apple pie recipe fulfills all my longings for homemade pie. It’s easy, wholly and utterly delicious, and I love that it’s tall, packed with apples, and seasoned with warm spices. It’s the recipe I’ve been baking for years.