Homemade Apple Pie Recipe

By: takestwoeggsPosted: 21/10/2023 Updated: 28/11/2023
Prep 1 hour
Cook 1 hour
Total 2 hours
This homemade easy apple pie is made with precooked layers of cinnamon spiced apple pie filling and a buttery flaky pie crust for the best apple pie you will ever taste. Top with a scoop of vanilla ice cream for the most perfect fall dessert.
Homemade Apple Pie Recipe

This homemade apple pie recipe is made with precooked layers of cinnamon-spiced apple pie filling and a buttery flaky pie crust for the best apple pie you will ever taste. Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for the most perfect fall dessert.

An apple pie with a lattice crust surrounded by table settings.

When the weather starts to get cooler and the leaves begin to change, that’s when you know it’s time to go apple picking and pull up this delicious homemade apple pie recipe. Apple pie reigns supreme as the all-time fan-favorite fall pie.

Made with layers and layers of rich cinnamon-spiced apple slices and a homemade buttery flaky pie crust, this perfect apple pie recipe is giving cozy fall vibes in one single bite. Serve a slice of this homemade apple pie with a scoop of vanilla ice cream and a drizzle of miso caramel sauce for the ultimate treat.

This easy apple pie recipe may seem intimidating but it is a lot easier than you think! This recipe will show you step-by-step how to make the perfect apple pie. If you are looking for more fall recipe inspiration, check out our sweet potato pie, apple cider mochi donuts, and pumpkin Hong Kong egg tarts.

A slice of apple pie on a plate.

Why You’ll Love This Recipe

This easy apple pie recipe is a family favorite. Here are the top reasons why you should make this recipe for the best apple pie:

  1. Perfect harmony of flavors: this homemade apple pie recipe uses a mixture of pink lady and honey crisp apples for the perfect balance between sweet and tart. Plus the cinnamon spices beautifully complement the flaky buttery pie crust.
  2. Homemade memories: creating an apple pie from scratch with your family is a great way to create lasting memories and traditions for years to come.
  3. No gaps, and tall layers: this is the best apple pie recipe you will find because it yields tall even layers of apple slices without any tall gaps from the pie crust.
A slice of homemade apple pie with a scoop of vanilla ice cream on top.

Kitchen Equipment

You will need the following items of kitchen equipment to make the best apple pie recipe. I’ve linked all of the equipment that I used below.

  • Kitchen Scale: when it comes to baking, measuring cups are not all made the same. For the most accurate measurements, use a kitchen scale.
  • Mixing Bowls: what makes baking easy and streamlined is measuring out all of the ingredients in mixing bowls before you begin.
  • Rolling Pin: I recommend using a French rolling pin for the most control in rolling out your pie crust.
  • Large skillet or pot: you will need a large skillet or pot that can hold all of your sliced apples to cook them down. I used a 12-inch deep skillet.
  • Baking sheet: a baking sheet will help chill your cooked apple pie filling quicker in the refrigerator.
  • Pastry Wheel Cutter: You can use a knife or a pastry wheel cutter to cut your lattice pie strips.
  • Basting Brush: you will use a basting brush to brush on the egg wash on your crust for a golden crust.
  • 9-inch standard pie pan: this homemade easy apple pie recipe yields enough for a standard 9-inch pie pan.
  • Pie crust shield: I highly recommend buying a pie crust shield to prevent your perfect pie crust from cooking too quickly and burning in the oven. You can alternatively make an aluminum foil shield as well but it is much trickier to put on the pie crust halfway through the bake.
Up close with a sliced apple pie to see the layers of apples inside.

Ingredients

You can find all of the ingredients for this easy apple pie recipe at your local grocery market! I’ve linked some of the ingredients you can find online for you below.

  • Double Pie Crust: since this homemade apple pie recipe requires a top and bottom crust you will need a double pie crust. You can find my buttery flaky pie crust recipe here.
  • Unsalted butter: unsalted butter creates a buttery rich flavor in the filling.
  • Pink Lady and Honey Crisp: the combination of a sweet, tart, and crisp pink lady with a honey-sweet honey crisp apple is simply the best.
  • Lemon Juice: lemon juice prevents the apples from turning brown while also adding a hint of acidity to brighten up the deep sugar flavors.
  • Light Brown Sugar: light brown sugar adds sweetness and a rich caramel flavor from the molasses within it.
  • Granulated Sugar: granulated sugar adds another layer of sweetness without any extra moisture.
  • Cinnamon: cinnamon adds a sweet, woody, warm fall flavor to the best apple pie recipe.
  • Cardamom: cardamom is the secret ingredient in this perfect apple pie. It adds a unique sweet, slightly smokey gingery, and peppery flavor that pairs beautifully with cinnamon and nutmeg.
  • Nutmeg: nutmeg adds a warm, nutty, and slightly sweet flavor to the apple pie filling recipe.
  • Salt: salt balances out the sweetness and enhances the flavors of the other ingredients.
  • Vanilla Extract: a splash of vanilla extract creates another layer of warmth and coziness in the best apple pie filling.
  • All-purpose flour: all-purpose flour acts as a thickening agent to prevent the apple juices from becoming overly wet and creating a soggy bottom.
  • Cornstarch: cornstarch also acts as another thickening agent.
  • Egg and Milk: a mixture of egg and milk will be used for the egg wash to gently brown the pie crust.
  • Turbinado Raw Sugar: thick raw turbinado sugar is for topping the pie crust for added sweetness and crunch.
All the ingredients organized and labeled for making apple pie filling.

Substitutions and Additions

This is your homemade apple pie recipe, which means you can customize what goes in it! I’ve listed some suggestions for you below.

Substitutions

  • Pie crust: if you want to save time, you can alternatively use a store-bought pie crust instead.
  • Sugar: Instead of mixing brown sugar and white sugar, you can alternatively just use brown sugar.
  • Flour: if you do not have cornstarch, you can substitute it with all-purpose flour.
  • Egg wash: you can alternatively use just an egg, or a mixture of egg and water for your egg wash.

Additions

  • Fruit: you can easily incorporate other fruits like boysenberries, blueberries, blackberries, cherries, cranberry sauce, or pears to add different flavor profiles.
  • Bourbon or rum: for extra boozy richness, you can splash a tablespoon of bourbon or rum for added flavor.
  • Caramel sauce: if you want a sweeter finish, drizzle some caramel sauce over the top of your crust for a sweet, rich, and gooey element.
  • Cheese: cheese + apple pie creates a delicious sweet and savory delight. Sprinkle some shredded cheddar cheese over the crust before baking for added flavor.

How to Make Homemade Apple Pie Recipe

Here are the very detailed step-by-step instructions on how to make the best apple pie recipe.

Pie Crust

  1. Make the pie crust recipe and chill per instructions while preparing the filling.

Apple Pie Filling

  1. Prepare the apples. Peel, core and evenly slice your apples into about 1/4 inch thick slices. Then toss them with the lemon juice to prevent them from browning.
Peel and sliced apples tossed with lemon juice in a large bowl.
  1. Mix the spices. In a large, deep skillet, melt your butter over medium heat. Then add the brown and granulated sugars, cinnamon, nutmeg, cardamom, and salt. Mix to combine.
  1. Add the apples. Then add the apples and toss to evenly coat. Simmer the apples while stirring occasionally for about 7-8 minutes until the juices begin to release.
Simmering peeled sliced apples and spices in a large skillet.
  1. Add vanilla and cornstarch slurry. In a small bowl mix together the flour, and 1 tablespoon of cornstarch with 2 tablespoons of water until combined. Then add vanilla extract and the flour cornstarch slurry into the apples and combine for 3-4 minutes more until the mixture has thickened.
Adding a cornstarch slurry to thicken the apple pie filling.
  1. Chill. Take off the heat and let the mixture cool before using. Spread the filling into an even layer on a large baking sheet in the refrigerator to cool down faster.
Apple pie filling simmering in a large skillet.

Assembly

  1. Roll the bottom crust. While the apple filling cools down, take one disc out of the fridge and on a lightly floured surface, roll out into a 13-inch circle about 1/8 inch thick.
Rolling out pie crust dough.
  1. Place the crust onto the pie pan. Gently roll the dough onto your rolling pin and then unravel over your pie pan making sure you have about an inch or two of overhang around the outside.
A pie dish fully prepped with a homemade flaky crust dough.
  1. Make lattice strips. Take out your other disc of dough, roll it into a large rectangle (~12×14 inches), and cut lengthwise into 1-inch strips.
Slicing rolled out dough into strips with a slicing tool.
  1. Add filling. Once your apple pie filling has cooled, gently pour it over your dough in the pan, evening out with a spatula.
Filling a pie dish with apple pie filing.
  1. Create lattice. Evenly lay 5-6 strips vertically across the pie. Lift alternating strips halfway down the pie. Place a strip horizontally on top of the strips lying flat. Then place the original strips back. Then fold over the next set of alternating strips until down to the first horizontal strip and add another horizontal strip. Continue this pattern until you complete the pie.
  1. Trim and crimp the crust. Trim the pie crust to match the length of the overhang of the bottom crust. Then fold the bottom crust over on top of the lattice crust. Use your fingers to press the crust into a wavy pattern.
  1. Chill the pie. Once your pie is completely assembled, place it in the freezer for about 30 minutes before baking.

Bake

  1. Prepare the oven. While your pie is in the freezer, preheat the oven to 425°F with your rack in the middle position.
  2. Add egg wash and sugar. Lightly whisk your egg and 1 tablespoon of milk in a small bowl for the egg wash. Brush the top of your dough with the egg wash and then sprinkle the coarse sugar on top. The more egg wash you brush on the darker the crust will be.
  1. Bake. Bake at 425°F (218°C) for 15 minutes on top of a baking sheet to catch any overflowing juices. Then, lower the temperature to 350°F (176°C) and bake for another 30-40 minutes or until the top of the pie is golden brown and the filling is bubbling. Use a pie crust protector or foil to cover the rim of the pie if the crust begins to brown too fast.
  2. Cool and serve. Cool for 1-2 hours before slicing and serving.
Looking down at an apple pie with a lattice crust on top.

Tips for the Best Homemade Apple Pie Recipe

  • Make a homemade pie crust. Yes, it is easier to buy a pie crust, but the flavor, texture, and layers will not be there. Here is my recipe for the best flaky buttery pie crust.
  • Use pink lady and honey crisp apples. There are so many recipes out there that call for granny smith apples which are simply too tart and require too much sugar to compensate. The best tasting apple pie uses a mixture of pink lady and honey crisp apples.
  • Use a lot of apples. This recipe for the best apple pie uses 4 lbs of apples before they are peeled, cored, and sliced. This will ensure you will have enough apples for a tall pie slice.
  • Chill the apple pie filling before assembling. Chilling the apple pie filling before you assemble your pie will ensure that you will have an even bake.
  • Chill the pie in the freezer. Chilling your pie in the freezer before you bake will ensure that you will keep the butter in the crust cold and give you a super flaky pie crust.
  • Taste and adjust! After the apples have cooked down, taste one apple to see if it needs more lemon, sugar, and spices. Adjusting the flavor will depend on the sweetness of the apples.
  • Tips on how to prevent the crust from burning: to prevent your crust from browning and burning too quickly, I recommend placing a pie crust shield or covering the crust with aluminum foil halfway through the bake. Similarly, if the center of the crust is browning too fast, place a small piece of aluminum foil over the darker parts for an even bake.
  • Chill before slicing: allow the pie to cool and set before slicing. This will ensure that the apple pie will not completely ooze out when you serve it.

Storage Instructions

You can store your homemade apple pie at room temperature tightly wrapped with plastic or aluminum foil or in an airtight container for up to two days. Alternatively, you can cover it with plastic wrap or foil in the refrigerator for up to 4 days.

Freeze: you can store your unbaked apple pie uncovered in the freezer until frozen. Then wrap in plastic wrap and store in an airtight container for up to 3 months. Defrost in the refrigerator overnight before baking.

Frequently Asked Q’s & A’s

What are the best apples for apple pie?

The best apples for baking an apple pie are ones that are firm enough to hold their shape during cooking. The best apples that are good for pie include pink lady, honey crisp, golden delicious, and braeburn. If you are looking for an extra tart pie, granny smith works as well.

Should I peel the apples for the apple pie filling?

Absolutely yes. The apple skins will be tough and detract from the soft yet slightly crisp texture of the apple pie filling.

How do I prevent my filling from being too runny?

The combination of flour + cornstarch + water will create a slurry that acts as a thickening agent that will prevent the apple filling from becoming too runny and creating a soggy pie bottom.

How can I prevent my crust from burning?

Use a pie shield halfway through the bake. This will ensure that your pie crust will not burn before the rest of your pie continues to bake. If the center of your pie begins to darken quicker than other parts, simply tent that section with a small piece of aluminum foil.

Is it better to freeze your homemade apple pie cooked or uncooked?

I recommend freezing your apple pie when the dough is still raw before baking. The texture of the pie will drastically change if it is frozen after it is baked.

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Homemade Apple Pie Recipe

Rate this recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
This homemade easy apple pie is made with precooked layers of cinnamon spiced apple pie filling and a buttery flaky pie crust for the best apple pie you will ever taste. Top with a scoop of vanilla ice cream for the most perfect fall dessert.
Servings: 6 servings
Print Recipe

Ingredients

Pie Crust

  • 1 recipe for double pie crust

Apple Pie Filling

  • 4 tablespoons (60 g) unsalted butter
  • 4 lbs honey crisp and pink lady apples peeled, cored, sliced into 1/4 inch pieces
  • 1 ½ tablespoon (25 g) fresh lemon juice
  • ½ cup (100 g) light brown sugar packed
  • ¼ cup (50 g) granulated sugar
  • 1 ½ teaspoon (3 g) ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 teaspoon (5g) vanilla extract
  • 1 tablespoon (8g) all-purpose flour
  • 1 ½ tablespoons (12 g) corn starch
  • 2 tablespoons water

Assembly

  • 1 large egg lightly whisked for egg wash
  • 1 tablespoon milk optional
  • 2 tablespoon turbinado raw sugar for sprinkling

Instructions

Pie Crust

  • Make the pie crust recipe and chill per instructions while preparing the filling.

Apple Pie Filling

  • Prepare the apples. Peel, core and evenly slice your apples into about 1/4 inch thick slices. Then toss them with the lemon juice to prevent them from browning.
  • Mix the spices. In a large, deep skillet, melt your butter over medium heat. Then add the brown and granulated sugars, cinnamon, nutmeg, cardamom, and salt. Mix to combine.
  • Add the apples. Then add the apples and toss to evenly coat. Simmer the apples while stirring occasionally for about 7-8 minutes until the juices begin to release and the apples are your desired texture.
  • Add vanilla and cornstarch slurry. In a small bowl mix together the flour, and 1 tablespoon of cornstarch with 2 tablespoons of water until combined. Then add vanilla extract and the flour cornstarch slurry into the apples and combine for 3-4 minutes more until the mixture has thickened.
  • Chill. Take off the heat and let the mixture cool before using. Spread the filling into an even layer on a large baking sheet in the refrigerator to cool down faster.

Assembly

  • Roll the bottom crust. While the apple filling cools down, take one disc out of the fridge and on a lightly floured surface, roll out into a 13-inch circle about 1/8 inch thick.
  • Place the crust onto the pie pan. Gently roll the dough onto your rolling pin and then unravel over your pie pan making sure you have about an inch or two of overhang around the outside.
  • Make lattice strips. Take out your other disc of dough, roll it into a large rectangle (~12×14 inches), and cut lengthwise into 1-inch strips.
  • Add filling. Once your apple pie filling has cooled, gently pour it over your dough in the pan, evening out with a spatula.
  • Create lattice. Evenly lay 5-6 strips vertically across the pie. Lift alternating strips halfway down the pie. Place a strip horizontally on top of the strips lying flat. Then place the original strips back. Then fold over the next set of alternating strips until down to the first horizontal strip and add another horizontal strip. Continue this pattern until you complete the pie.
  • Trim and crimp the crust. Trim the pie crust to match the length of the overhang of the bottom crust. Then fold the bottom crust over on top of the lattice crust. Use your fingers to press the crust into a wavy pattern.
  • Chill the pie. Once your pie is completely assembled, place it in the freezer for about 30 minutes before baking. This will ensure you maintain that buttery flaky crust.

Bake

  • Prepare the oven. While your pie is in the freezer, preheat the oven to 425°F with your rack in the middle position.
  • Add egg wash and sugar. Lightly whisk your egg and 1 tablespoon of milk in a small bowl for the egg wash. Brush a thin layer on top of your dough with the egg wash and then sprinkle the turbinado raw sugar. The more egg wash you brush on the darker the crust will be.
  • Bake. Bake at 425°F (218°C) for 15 minutes on top of a baking sheet to catch any overflowing juices. Then, lower the temperature to 350°F (176°C) and bake for another 30-40 minutes or until the top of the pie is golden brown and the filling is bubbling. Use a pie crust protector or foil to cover the rim of the pie if the crust begins to brown too fast.
  • Cool and serve. Cool for 1-2 hours before slicing and serving.

Notes

  • Make a homemade pie crust. Yes, it is easier to buy a pie crust, but the flavor, texture, and layers will not be there. Here is my recipe for the best flaky buttery pie crust.
  • Use pink lady and honey crisp apples. There are so many recipes out there that call for granny smith apples which are simply too tart and require too much sugar to compensate. The best tasting apple pie uses a mixture of pink lady and honey crisp apples.
  • Use a lot of apples. This recipe for the best apple pie uses 4 lbs of apples before they are peeled, cored, and sliced. This will ensure you will have enough apples for a tall pie slice.
  • Chill the apple pie filling before assembling. Chilling the apple pie filling before you assemble your pie will ensure that you will have an even bake.
  • Chill the pie in the freezer. Chilling your pie in the freezer before you bake will ensure that you will keep the butter in the crust cold and give you a super flaky pie crust.
  • Taste and adjust! After the apples have cooked down, taste one apple to see if it needs more lemon, sugar, and spices. Adjusting the flavor will depend on the sweetness of the apples.
  • Tips on how to prevent the crust from burning: to prevent your crust from browning and burning too quickly, I recommend placing a pie crust shield or covering the crust with aluminum foil halfway through the bake. Similarly, if the center of the crust is browning too fast, place a small piece of aluminum foil over the darker parts for an even bake.
  • Chill before slicing: allow the pie to cool and set before slicing. This will ensure that the apple pie will not completely ooze out when you serve it.

Nutrition:

Calories: 378kcal | Carbohydrates: 77g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 218mg | Potassium: 377mg | Fiber: 8g | Sugar: 63g | Vitamin A: 445IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg

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