Apple Pie Recipe

Hands down this is our favorite apple pie recipe from scratch. Layers of juicy, flavorful apple slices with spices inside the flaky pie crust. Butter and lard make the best homemade pie crust.

My secret trick to not having soggy pie crust is pre-cooking the apple pie filling. This is the must-have pie recipe for Thanksgiving or any occasion. It gets rave reviews every time!

The easiest method to prep apples for pie is to peel apples with a vegetable peeler and slice with an apple cutter. It will easily core and cut apples into uniform slices. Both of these items are dishwasher friendly.

My favorite method for making homemade apple pie filling is to cook it in an enameled Dutch oven. There will be no gap between the filling and the crust.

Why this recipe works

• Uses simple ingredients – readily available at your local grocery store.
• Cook the apple filling – Cook ahead of time and refrigerate overnight before placing in your unbaked pie shell!
• Easy homemade dessert – Apple pie is a crowd-pleaser for any occasion.

What you’ll need

• Apples – Use Granny Smith and another variety such as McIntosh. Granny Smith is tart and holds up well. Use another variety, such as McIntosh that will break down and create an apple sauce texture.
• Sugar – Adjust the sugar based on how tart or sweet your apples are. Sugar naturally draws out the juice of fruit.
• Cornstarch – Cornstarch is used to thicken the pie filling.
• Cinnamon & Nutmeg – The perfect blend of spices for apple pie.
• Pie Crust – Use homemade or store-bought pie crust. Be sure and try my Homemade Pie Crust.

Best apples for pie

There are many varieties of apples to choose from for apple pie. Below are a few of our favorites.

• Granny Smith – Granny Smith apples have a tart and tangy flavor, along with firmness. They are also readily available in most grocery stores.
• Macoun – A variety native to New England and perfect for pie. It’s a cross between the ‘McIntosh’ and ‘Jersey Black’ cultivars. Sweet, slightly tart and perfect for pie.
• McIntosh – This apple is sweet and tart. It also tends to break down when it cooks.
• Honeycrisp – This apple is sweet, firm, and great apple flavor. This combination of flavor and texture makes it a great choice for pie.

How to make apple pie from scratch

• Make pie crust – Make pie dough and refrigerate overnight.
• Make the pie filling – Cook the apples over medium heat with butter, sugar, brown sugar, and lemon juice. Thicken with a cornstarch slurry. Cool completely or refrigerate overnight.
• Roll out pie crust – On a lightly floured work surface, roll out the bottom crust and place into a 9 or 9 ½-inch pie plate.
• Add cooled pie filling – Add the apple pie filling to the unbaked pie shell.
• Add top crust – Roll out the top crust. Place the top pie crust over the seasoned apples. Or weave a lattice crust.
• Brush with egg wash – Use a pastry brush to gently brush with an egg wash. Sprinkle with sugar.
• Bake – Bake for about 60 minutes in a preheated 400 degree F oven. Let cool completely before slicing.

Tips for perfect flaky pie crust

• Use butter and lard – Because they have different melting points, creating the most flaky layers. European or Amish butter work best.
• Make by hand – in a mixing bowl with a pastry blender or potato masher. Never use a food processor for pie dough! It will create gluten formation and make a tough crust.
• Very cold water – Adding ice cubes to a glass measuring cup keeps the water very cold.
• Don’t overwork the dough – As it clumps together place into a large zip-style freezer bag.
• Keep pie dough very cold – Make ahead and refrigerate overnight or plop into the freezer for 20-30 minutes.

How to make a lattice pie crust

Lattice pie crust is weaved pie dough across the pie filling. It’s not only a beautiful way to decorate a pie or fruit cobbler, it also lets steam escape between the holes.

• Use a quality pie – Use a well-tested pie crust recipe that is sturdy and will hold up to weaving a lattice crust.
• Cut dough into strips – A ruler is a great guide to make straight lines. Cut with a pastry or pizza wheel.
• Refrigerate pie strips – Place strips onto a half sheet pan lined with parchment paper and refrigerate for 30 minutes to 1 hour. (Making them easier to handle)
• Place pie strips vertically – Lay strips vertically, starting in the center of the pie so it is even.
• Place pie strips opposite direction – Pull back every other strip and lay a strip of pie dough the opposite direction.
• Repeat these steps – Weaving the strips over and under until your pie is completely covered.

More easy pie recipes

• Fried apple pies
• Cherry pie
• Fried peach pies
• Peach crumb pie

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Apple Pie

Prep Time20 minutes mins

Cook Time1 hour hr

Refrigeration2 hours hrs

Total Time3 hours hrs 20 minutes mins

Our favorite apple pie recipe from scratch. Layers of juicy, flavorful apple slices with spices inside the flaky pie crust.

Course: Desserts

Cuisine: American, Holiday Baking

Servings: 8 people

Calories: 258kcal

Author: Jessica Robinson

Ingredients

• ▢ 8 large apples Granny Smith, McIntosh, or Honey Crisp
• ▢ ¼ cup lemon juice
• ▢ ¼ cup (½ stick) butter
• ▢ ½ cup granulated sugar (adjust based on how tart your apples are)
• ▢ ½ cup brown sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon ground nutmeg
• ▢ 2 tablespoons cornstarch
• ▢ ¼ cup cold water
• ▢ Homemade or store-bought pie crust

Instructions

• If making homemade pie crust, make ahead and refrigerate overnight.

Apple pie filling

• Peel, core and slice the apples.
• Melt the butter in a large Dutch oven over medium heat. Add the apple slices, brown sugar, sugar, and lemon juice. Stir with a wooden spoon occasionally, making sure they do not burn.
• Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
• Cook the apples over medium heat until they are slightly softened, 12-15 minutes. You do not want to fully cook them, as they will continue to cook as the pie bakes.
• Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice. Cornstarch needs brought to a brief simmer in order to properly thicken.
• Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
• Add the pie filling to a glass bowl, cover with plastic wrap and refrigerate overnight if needed.

Assemble & bake the apple pie

• On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into a 9 or 9 ½-inch pie dish lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ½-inch past the pan rim.
• Add the cooled or chilled apple pie filling to the unbaked pie shell.
• Roll out the top crust. Place the top pie crust over the seasoned apples. Or weave a lattice crust.
• Trim the edges of pie crust with kitchen shears and roll under the crust. Crimp with your fingers or press with a fork.
• Use a sharp knife to cut vent holes in the center of the pie.
• Brush with an egg wash and sprinkle with granulated sugar. Place in a preheated 400 degree F oven for about 1 hour.
• The crust will be golden brown and the filling bubbling up near the vent holes and edges of the crust. Let cool for at least an hour before slicing. This will allow the pie filling to set.

Recipe Notes

Place the pie on a half sheet pan lined with parchment paper. This will help collect any juices that may spill over while it bakes. This helps for easy cleanup!

Test if apples are cooked – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. (My mom always liked the apples to be slightly soft, so that’s the way we prefer our apple pie.) If you like your apples a little more firm, you can bake for less time.

Cool before slicing – Let your apple pie cool to room temperature before slicing. This will help the filling set and thicken.

Nutrition

Calories: 258kcal | Carbohydrates: 54g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 226mg | Fiber: 5g | Sugar: 45g | Vitamin A: 278IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 0.4mg

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