Apple Pie Recipe
There's nothing quite like the aroma of an apple pie baking in the oven. With a buttery, flaky crust, tender apples, and warm cinnamon and nutmeg, this is the timeless apple pie I make for summer gatherings, holidays, and Sunday dinners-and the one family and friends seem to request again and again.
I love making it with my All-Butter Pie Crust and finishing it with the woven top from my Lattice Pie Crust Tutorial for that classic, beautifully golden crust.
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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's the kind of pie I've grown up baking-flaky and buttery, with tender apples warmly spiced with cinnamon and nutmeg.
The filling is simple and classic, with a balance of sweet and tart apples that keeps every slice flavorful without being overly sweet. Paired with a homemade lattice crust, it's as beautiful as it is comforting-and just as welcome at a summer gathering as it is on the Thanksgiving or Christmas table.
As a cookbook author and longtime professional cook and baker, choosing a favorite dessert is nearly impossible. But homemade pie is almost always among the first things that come to mind, preferably still warm and topped with vanilla ice cream.
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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 2¼ pounds, or 6-7 medium apples (about 7 cups sliced), peeled and thinly sliced (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.
- 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.
Apple Pie Prep
Make a sauce for the apple filling: Melt the butter in a saucepan over medium heat. Whisk in flour and simmer for 1 minute, whisking constantly. Then whisk in ¼ cup water and ¾ cup sugar. Bring to a boil, reduce the heat, and continue simmering for 3 minutes, whisking often, until thickened.
Preheat the oven: Preheat the oven to 425°F (220°C) with a rimmed baking sheet inside.
- Step 1: Peel, core, and thinly slice the apples and place them into a large bowl. Toss with the cinnamon and nutmeg. Pour the sauce over the apples and stir to coat.
- Step 2: On a lightly floured work surface, roll out the bottom pie crust to 12 inches in diameter and fit it into a 9 or 10-inch pie plate.
- Step 3: Spoon 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 15 minutes, then reduce the heat to 350°F and continue baking for 45 more minutes, or until the crust is golden and the filling is bubbling. Let cool at least 1 hour 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.
- 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.
Easy Apple Pie Recipe
Ingredients
- 1 double pie crust homemade or store-bought, chilled
- 2 ¼ pounds apples (6-7 medium; about 7 cups), peeled, cored, and thinly sliced
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 8 tablespoons butter
- ¼ cup all-purpose flour
- ¼ cup water
- ¾ cup granulated sugar or packed brown sugar
- egg wash 1 large beaten egg with 1 tablespoon 15ml milk
- optional: coarse sugar for sprinkling on crust
Instructions
- Make a homemade pie crust or use a store-bought one. Be sure it's chilled before using. Preheat the oven to 425°F (220°C) with a rimmed baking sheet inside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and simmer for 1 minute, whisking constantly. Then whisk in ¼ cup water and ¾ cup sugar. Bring to a boil, reduce the heat, and continue simmering for 3 minutes, whisking often, until thickened. Set aside to cool slightly as you prepare the apples.
- Make the apple filling: In a large bowl, toss the apple slices with cinnamon and nutmeg. Then pour the sauce over the apples and stir until coated.
- 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 after each roll. Fit the dough into a 9- to 10-inch pie plate. I use a deep-dish pie plate that's 1½- 2 inches deep.
- Filling the pie: Spoon the filling into the crust, mounding slightly in the center.
- Prepare the second crust: Roll it into a 11-inch-diameter circle. Cut 10 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 425℉ for 15 minutes. Reduce heat to 350℉ and continue baking for another 45 minutes, or until the apples are soft and the filling is bubbling through the vents. Rest at room temperature for at least 1 hour 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.
- Bake on a preheated sheet pan. I like to preheat a rimmed baking sheet with the oven, then carefully set the assembled pie directly onto the hot pan before baking. The extra heat helps the bottom crust begin baking right away, and the pan catches any bubbling juices. The pie will still bake beautifully without this step; if you don't have a sheet pan handy, place a sheet of foil on the rack below to catch drips.
- 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.
More Easy Pie Recipes
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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I love this pie! I made it in the fall and now I am going to make it for Memorial Day! I use the nutmeg and cloves in the fall. I am going for just sugar and cinnamon for a summer holiday. I never thought of heating a sheet pan completely before cooking the pie. That helped me so much for the bottom to not be soggy. I make a whole butter crust and the recipe provided is enough for a 10 inch pie/2 crust. Thanks so much!
Hi Jennifer! I'm so happy you enjoy the apple pie. We love it too and it's definitely on our Memorial Day menu as well. The preheated sheet pan is such a great technique for any crusted pies, tarts, or quiches too.
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.