This Apple pie recipe has a sweet homemade apple pie filling baked inside a delicious flaky homemade pie crust.
Apple pie from scratch is super simple to make with only a few basic ingredients! This is the pie recipe everyone needs to make for Thanksgiving or the holidays!
Making a pie from scratch may seem difficult, but it’s super simple and well-worth the effort!
Apple Pie is one of my most favorite, All-American desserts. It’s one of the first things my mom taught me how to make as a young girl.
With this classic apple pie recipe there’s no need to precook apples or make apple pie filling. I have such fond memories of the smell of warm apple pie – fresh out of the oven from my mom’s farm kitchen!
Why this recipe works
- Made with simple ingredients – readily available at your local grocery store.
- Make ahead of time – Bake your pie the night before to save time!
- No need to cook the apples – There’s no need to cook the apples before placing in your unbaked pie shell!
- Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.
Best apples for Pie
- 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.
Buying from a local apple orchard? Ask them to suggest a seasonal baking apple.
My favorite combination for Homemade Apple Pie
I find prefer to combine a few different varieties in apple pie. Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.
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.
- Tapioca – Tapioca is used to thicken the pie filling. I use instant tapioca, as it dissolves fully.
- Cinnamon & Nutmeg – Warm spice of cinnamon adds plenty of fall spice to your fritters.
- Pie Crust – Use homemade or store-bought pie crust. Be sure and try my Pie Crust Recipe.
Apple pie from scratch is one of my favorite things to bake. Simple ingredients, seasonal apples and homemade pie crust. It’s the perfect Thanksgiving or holiday dessert.
How to make Apple Pie
Step 1: Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
Step 2: On a lightly floured work surface, roll out the bottom crust. Place the rolled out crust in the bottom of a pie dish or cast iron pan. Use kitchen sheers to trim the edges of the crust, to about ½-inch past the pan rim.
Step 3: Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.
How to thicken apple pie filling
Apple Pie is thickened with instant tapioca. I also use it for most of my pie fillings. This thickens pie fillings without giving you any taste or unwanted texture. You can also use tapioca flour or cornstarch.
Step 4: Roll out the top crust. Place the top pie crust over the seasoned apples.
Step 5: Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.
Step 6: Use a knife to slice vent holes in the top of the pie.
Step 7: Place in a preheated 400 degree F oven for about 1 hour. Let cool for at least an hour before slicing.
How to tell when the pie is done
- Visual cue – Apple pie is done when the crust is golden brown in color and the juices are bubbling up through the center of the pie and edges of the crust.
- Apples have softened – Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. It’s fairly easy to tell how firm or soft the apples are.
Baking tips for apple pie
- Pie crust – Use a well-tested pie crust recipe or store-bought pie crust.
- Contain the juices -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!
- Create a lattice crust – I love a simple lattice crust. Use a small pastry cutter to cut strips of pastry dough. Weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork.
- 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.
- Keep crust from burning – When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape and allow the pie to continue cooking.
- Cool before slicing – Let your apple pie cool to room temperature before slicing. This will help the filling set and thicken prior to slicing.
Always keep your pie dough cold. Place it back into the fridge if needed. This keeps the fat particles cold and make the pie dough flaky. Don’t overwork your pie crust! This is essential!
There’s no need to cook apples before putting in the pie shell! Toss the raw apples with sugar and tapioca and pour them into the bottom crust.
More Apple Recipes
More Pie Recipes
- Caramel Apple Pie
- Apple Hand Pies
- Blackberry Hand Pies
- Blackberry Cobbler
- Blueberry Hand Pies
- Cherry Hand Pies
- Peach Hand Pies
- Peach Cobbler
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Homemade Apple Pie
- 6 granny smith apples peeled and sliced
- 6-8 Macoun or McIntosh apples peeled and sliced
- 1 cup granulated sugar adjust based on how tart your apples are
- 3 tablespoons lemon juice
- 4-5 tablespoons instant tapioca
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- pie crust either homemade or store bought
- Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
- 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 the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ½-inch past the pan rim.
- Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle the apples with sugar, cinnamon, nutmeg, and instant tapioca.
- Roll out the top crust. Place the top pie crust over the seasoned apples.
- 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.
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