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There’s something about a homemade apple pie recipe that makes a kitchen feel like fall, no matter the season. It smells like comfort. It feels like tradition. And when you make it from scratch, especially with fresh apples, the reward is so much more than dessert, it’s a slice of joy.
In this recipe, I’m walking you through my best apple pie recipe step-by-step, with tips I’ve learned from baking with my mom, experimenting with different apple varieties, and making this classic American pie feel easy and doable, even if it’s your first time.
In this Article
Key Takeaways: What You Need To Know
- Use fresh apples like Honeycrisp or Granny Smith for balance in flavor and texture.
- Pre-cooking apple pie filling prevents soggy crust and guarantees perfect consistency.
- Keep pie dough cold for that golden, flaky crust.
- Don’t skip the egg wash, it’s your secret to that bakery-style finish.
- Apple pie isn’t hard. With the right steps, it’s actually pretty easy.
Why This Apple Pie Recipe Means So Much
What’s the story behind this apple pie recipe?
This apple pie recipe started in my mom’s kitchen. She didn’t follow a written recipe, just muscle memory, instinct, and love. I remember standing on a stool, helping her peel apples while she told stories about her grandma’s pies cooling on the porch in Texas. That smell, cinnamon, sugar, and warm apples bubbling in the oven, was our family’s version of a hug.
Years later, I’ve made this pie for Friendsgiving potlucks, new neighbors, and rainy-day cravings. It’s not fancy, but it’s always perfect in that rustic, made-with-care kind of way. And that’s the magic of a good apple pie, it makes people feel home.
I like to think of it as the edible cousin to my pumpkin pie, or the fall version of our much-loved apple crisp. It’s classic, cozy, and easy enough for a weeknight treat.
What makes the perfect apple pie?
A perfect apple pie comes down to balance, in flavor, texture, and temperature. Here’s what matters:
- The Filling: You want sweet and tart, soft but not mushy. That’s why I use a mix of apples. I pre-cook the filling so it never bakes down too far or releases too much liquid into the crust.
- The Crust: Cold butter. Cold water. No shortcuts. Keep your dough cold, and you’ll get a golden, flaky bottom that holds up to juicy apples without going soggy.
- The Bake: A hot oven kickstarts the crust, and a foil cover prevents burning. It’s all about watching and trusting the smell.
Ingredients for the Best Apple Pie Recipe
What ingredients are needed for a homemade apple pie recipe from scratch?
For a homemade apple pie recipe from scratch, you’ll need just a handful of simple, fresh ingredients. Most of them are probably already in your kitchen. Here’s what you need for the crust and filling:
Apple Pie Dough (Double Crust):
| Ingredient | Amount | Why It Matters |
|---|---|---|
| All-purpose flour | 2½ cups | Gives structure to your dough. |
| Cold unsalted butter | 1 cup (2 sticks) | Cold = flaky layers. Unsalted = flavor control. |
| Salt | ½ teaspoon | Balances sweetness and enhances flavor. |
| Ice water | 6–8 tablespoons | Just enough to bind dough without making it tough. |
Shortcut: You can use store-bought pie crust in a pinch, but trust me, this buttery homemade crust is worth the chill time.
Homemade Apple Pie Filling:
| Ingredient | Amount | Role in Flavor & Texture |
|---|---|---|
| Fresh apples | 6–7 cups, thinly sliced | The star. Use a mix of sweet and tart apples. |
| Granulated sugar | ⅓ cup | Sweetens the filling. |
| Brown sugar | ⅓ cup (packed) | Adds depth and a hint of molasses. |
| Ground cinnamon | 1½ teaspoons | Warm spice that defines “apple pie.” |
| Ground nutmeg | ¼ teaspoon | Optional, but adds nostalgic aroma. |
| Salt | ¼ teaspoon | Boosts natural sweetness. |
| Cornstarch or flour | 2 tablespoons | Thickens the filling to avoid soggy crust. |
| Lemon juice | 1 tablespoon | Brightens the flavor and keeps apples from browning. |
| Unsalted butter | 2 tablespoons (diced) | Melts into the filling while baking for richness. |
For the Finish:
- 1 egg + 1 tablespoon milk – for that shiny golden egg wash.
- Coarse sugar – optional, for sparkle and crunch.
Which apples are best for an apple pie recipe?
Always mix sweet and tart apples for the best apple pie filling.
This combo gives your pie depth and keeps the filling from tasting flat. Here are my favorites:
| Sweet Apples | Tart Apples |
|---|---|
| Honeycrisp | Granny Smith |
| Fuji | Braeburn |
| Pink Lady | Northern Spy (if you can find them) |
Tip: Avoid Red Delicious, they turn mushy fast.
When I want to make a quicker, no-crust dessert, I use these same apples in my apple crisp recipe or even add a scoop of filling to pumpkin muffins for fall flair.
Should you cook apples before putting them in a pie?
Yes, and here’s why:
Pre-cooking apples for about 10 minutes helps control how much they shrink during baking. You won’t get a gap between crust and filling, and you’ll avoid an underbaked, watery mess.
Just sauté the sliced apples with lemon juice, sugars, cinnamon, nutmeg, and cornstarch until slightly softened. Let them cool while you roll out the dough. Boom, problem solved.
How to Make Apple Pie From Scratch
How do you make an apple pie recipe step by step?
Making an apple pie from scratch is easier than most people think, especially when you break it down into simple steps. Here’s how I do it, just like my mom taught me, with a few upgrades I’ve learned along the way.
Step-by-Step: The Best Apple Pie Recipe
1. Make the Pie Dough
- In a large bowl, whisk flour and salt.
- Cut cold butter into cubes and use a pastry cutter or fingertips to work it into the flour until the texture is like coarse crumbs with a few pea-sized bits.
- Slowly add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together.
- Divide dough into 2 discs, wrap in plastic, and chill for at least 1 hour (or overnight).
Pro Tip: I chill mine while I pre-cook the apples. That timing works like magic.
2. Pre-Cook the Apple Pie Filling
- In a large skillet, combine sliced apples, lemon juice, sugars, cinnamon, nutmeg, and cornstarch.
- Cook over medium heat for 8–10 minutes until slightly softened but still holding their shape.
- Let the mixture cool completely.
3. Roll Out the Dough
- On a floured surface, roll one disc of dough into a 12-inch circle.
- Carefully transfer to a 9-inch pie dish, pressing gently into the edges.
4. Assemble the Pie
- Spoon the cooled apple pie filling into the crust.
- Dot the top with cold diced butter.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges, or create a lattice if you’re feeling fancy.
- Cut a few small slits in the top to let steam escape.
5. Egg Wash & Sugar Topping
- Brush the top crust with beaten egg + milk.
- Sprinkle with coarse sugar for sparkle and crunch (optional, but pretty).
6. Bake It
- Place pie on a baking sheet (to catch drips).
- Bake at 425°F (218°C) for 15 minutes, then reduce to 375°F (190°C) and bake for another 40–45 minutes.
Hint: Cover the edges loosely with foil or a pie shield if they brown too quickly.
How long do you bake apple pie?
You’ll bake apple pie for about 55–60 minutes total.
Start hot (425°F) to set the crust, then lower the temperature to let the filling bubble up slowly without burning the top.
The key is seeing the juices bubbling through the vents and the crust turning deep golden brown. That’s when you know it’s done.
How do you bake an apple pie so the bottom crust is not soggy?
Three tricks that always work for me:
- Use a metal or glass pie dish (they conduct heat better).
- Pre-cook your apple filling (this reduces excess moisture).
- Bake on the lower rack of the oven (closer to the heat source).
Bonus tip: Sprinkle a little flour or crushed graham crackers under the filling, old-school baker secret!
Serving & Storing This Apple Pie Recipe
How long should an apple pie cool before serving?
After baking your apple pie recipe, let it cool for at least 2 hours.
This helps the apple pie filling set, making it easier to slice without everything sliding out. If you cut it too soon, you’ll lose that clean wedge shape and all the juices will run.
I usually let mine rest on a cooling rack until it reaches room temperature. Then, if I’m not serving it right away, I pop it in the fridge uncovered for another hour.
What’s the best way to serve apple pie?
A good apple pie recipe should shine on its own, but if you want to dress it up, here are my favorites:
- Warm with vanilla bean ice cream – a classic pairing.
- Room temp with whipped cream – for a lighter, fluffier vibe.
- With a slice of sharp cheddar – a savory twist that’s traditional in parts of the South and New England.
If you’ve made pumpkin cookies or zucchini brownies for the same gathering, this pie will round out the dessert table beautifully.
Real Review: “Best Apple Pie Recipe I’ve Ever Made”
I want to share this message I got from Kayla, a reader from Michigan, who baked this apple pie recipe for her Thanksgiving table:
“Abby, this was the first apple pie I’ve ever made from scratch, and it turned out perfect. My dad, who’s a tough critic and always says ‘nothing beats store-bought,’ actually went back for seconds. I followed your tip to pre-cook the filling, and the crust held up beautifully. This is officially my go-to apple pie recipe now!”
Hearing feedback like that makes me so happy. Because honestly? That’s why I share these recipes. Not to impress, but to help someone feel proud of what they just pulled out of their oven.
How do you store leftover apple pie?
Store leftover apple pie covered at room temperature for up to 2 days, or refrigerate it for up to 5.
If your kitchen is warm or humid, always opt for the fridge. Wrap it loosely in foil or use a pie dome.
To reheat slices:
- Warm in the oven at 300°F for about 10 minutes.
- Avoid the microwave, it makes the crust soggy.
Can you freeze this apple pie recipe?
Yes! This apple pie recipe freezes beautifully.
Here’s how:
- Before baking: Assemble the entire unbaked pie, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, just add 20 extra minutes to the total time.
- After baking: Cool completely, then wrap and freeze. To serve, thaw overnight in the fridge and reheat in the oven at 325°F until warm.
This works great during pie season when you’re also making rhubarb pie or strawberry rhubarb bars. Bake once, enjoy twice!
Storing Notes Table
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temp | 1–2 days | Short-term freshness |
| Fridge | 4–5 days | Extended leftovers |
| Freezer (raw) | 3 months max | Make-ahead baking |
| Freezer (baked) | 2–3 months | Post-party storage |
Variations on a Classic Apple Pie Recipe
How can I customize this apple pie recipe?
This apple pie recipe is the perfect base for lots of fun twists.
Whether you’re craving a crunchy topping or dreaming of gooey caramel, here’s how to remix it with easy variations, all starting with the same fresh apple pie filling.
Dutch Apple Pie Recipe
A Dutch apple pie is all about that buttery crumb topping.
It skips the top crust and uses a cinnamon-spiced streusel instead.
To make it:
- Use the same bottom crust and apple pie filling.
- In a bowl, mix:
- 1 cup flour
- ½ cup brown sugar
- ½ cup cold butter (cut into cubes)
- 1 tsp cinnamon
- Use your fingers or a pastry cutter to blend until crumbly.
- Sprinkle generously over the apples and bake as directed.
Dutch apple pie gives you that cozy crumble-top look with zero crimping. It’s also a great way to sneak in some oats or nuts.
Craving more crumble? Check out my rhubarb crisp recipe or apple crisp recipe too!
Apple Crumble Pie Recipe
Apple crumble pie is the hybrid of a classic apple pie and apple crisp.
Think of it like this: it’s the apple pie recipe with a crispy top and soft-spiced inside.
Use the same crust + filling, and top it with:
- ½ cup oats
- ½ cup flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 5 tablespoons butter (softened, not melted)
Bake until the top is golden and crisped, and the apples bubble up. Serve with vanilla ice cream—or whipped cream and a drizzle of cinnamon honey.
Apple Pie Caramel Apples Twist
Okay, hear me out, this one is for the sweet tooths and fall fair lovers.
Take leftover apple pie filling and:
- Spoon it over warm caramel-dipped apples.
- Sprinkle with crushed graham crackers or pie crust crumbles.
It’s like a deconstructed apple pie on a stick, and a fun dessert for kids after baking day.
Apple Pie Tart Variation
Want to make this into a rustic tart or galette?
Use the same apple pie recipe and filling, but only roll out one crust.
- Spoon filling into the center.
- Fold edges up and over the apples.
- Brush crust with egg wash and bake at 400°F for 35–40 mins.
This free-form apple tart is a great way to use up leftover dough or create a casual, farmhouse-style dessert. It’s a cousin to my rhubarb custard pie in terms of simplicity and charm.
Flavor Add-Ins That Work
| Add-In | Use It In | Flavor Boost |
|---|---|---|
| Salted caramel | Drizzle post-bake | Sweet & salty fall vibes |
| Chopped pecans | In crumble topping | Crunch + nuttiness |
| Ginger or cloves | In the filling | Spicier, deeper profile |
| Vanilla extract | In filling | Rounds out the apple flavor |
| Maple syrup | Replace some sugar | Earthy and rich, great with tart apples |
Why these apple pie recipe variations work
Because they build off the solid foundation of your original apple pie recipe.
You don’t need to reinvent the wheel. You just need to know how to dress it differently. Whether it’s turning your classic pie into a peach cobbler-style crumble or layering in fall spices like you would for pumpkin pie, every variation starts with the same love and simplicity.
Troubleshooting Your Apple Pie Recipe
What can go wrong with an apple pie recipe?
Even the best bakers hit bumps now and then. The good news? Most apple pie problems come down to just a few common issues, and they’re easy to fix once you know what to look for.
Why is my apple pie filling runny?
A runny apple pie filling usually means the apples weren’t pre-cooked or the thickener wasn’t enough.
When apples bake, they release juice. If you didn’t cook them down first, that juice collects in the crust instead of setting into that cozy, syrupy filling.
Fix it next time by:
- Pre-cooking the apples for 10 minutes.
- Using enough cornstarch or flour (2 tablespoons minimum).
- Letting the pie cool completely before slicing.
I learned this the hard way the first time I used juicy Honeycrisp apples without thickener. Let’s just say the crust never stood a chance.
Why is the bottom of my pie soggy?
We’ve all faced it: the dreaded soggy bottom.
If your apple pie recipe leaves you with a pale, limp crust underneath, here’s why:
- The filling released too much liquid.
- The crust didn’t get enough heat from below.
- Your pie dish didn’t conduct heat well.
How to fix soggy crusts:
- Use a glass or metal pie dish (avoid ceramic unless it’s super hot going in).
- Bake on the lower oven rack.
- Try a pizza stone or preheated baking sheet under your pie.
- Blind bake the bottom crust for 10 minutes if you’re using a super juicy filling.
Why is my crust burnt on top but raw underneath?
This happens when the top gets too much heat too soon.
To fix:
- Use a pie shield or foil to cover the edges after 15–20 minutes.
- Drop the oven temp halfway through (from 425°F to 375°F).
- Make sure your oven is actually running at temp with an oven thermometer.
Fun fact: Ovens lie. Mine runs 25°F hotter than the dial says, once I figured that out, every apple pie recipe I made baked way more evenly.
Why is there a gap between the top crust and filling?
Ah yes, the mysterious pie air pocket.
Here’s why it happens:
Apples shrink during baking. If you don’t pre-cook them, they collapse, and the crust ends up floating over empty space.
Solution:
Pre-cook the apples. Even just 10 minutes helps them release moisture and settle into their final volume before the crust goes on.
My pie filling tastes bland. What did I do wrong?
If your apple pie recipe tastes flat, it probably needs one of the following:
- A splash of lemon juice (for brightness)
- A pinch of salt (to bring out flavor)
- More spice, try cinnamon, nutmeg, even a hint of clove or cardamom
- A mix of apple varieties (not just one sweet type)
Pro tip: Next time you’re baking this and want a warmer flavor, use brown sugar instead of white, or half and half.
Troubleshooting Chart
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Runny filling | Undercooked apples or not enough thickener | Pre-cook apples, use 2 tbsp cornstarch or flour |
| Soggy bottom crust | Too much moisture, low oven rack position | Pre-cook filling, bake lower in oven |
| Burnt top, raw bottom | Uneven heat or oven too hot | Use foil, lower temp mid-bake, check oven temp |
| Air gap under top crust | Apple shrinkage during baking | Pre-cook apples |
| Bland flavor | Not enough acid, spice, or salt | Add lemon juice, more spice, use tart apples |
Remember:
No one gets their apple pie recipe perfect the first time.
But every time you bake it, you learn a little more. Eventually, it becomes second nature, like it did for my mom, and like it will for you.
Apple Pie Recipe from Scratch
Ingredients
Equipment
Method
- Make the Dough
- Whisk flour and salt in a large mixing bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, until dough forms.
- Divide into 2 discs, wrap, and chill for 1 hour.
- Prepare the Filling
- In a skillet, cook apples with lemon juice, sugars, spices, and cornstarch for 10 minutes.
- Let filling cool completely.
- Assemble the Pie
- Roll out one dough disc and fit into a 9-inch pie dish.
- Fill with cooled apple mixture and dot with butter.
- Roll out second crust, lay over top, and crimp edges. Cut slits for venting.
- Egg Wash & Bake
- Brush top with egg wash and sprinkle with sugar.
- Bake at 425°F for 15 minutes, then reduce to 375°F and bake 40–45 mins.
- Cool completely before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Apple Pie Recipe FAQs
What makes a perfect apple pie?
A perfect apple pie has a flaky, golden crust, a balanced filling of tart and sweet apples, and warm spices like cinnamon and nutmeg. The apples should be tender but not mushy, and the pie should slice cleanly without runny filling or soggy crust.
How do you make an apple pie?
To make an apple pie, prepare a buttery pie crust and a homemade apple filling by sautéing sliced apples with sugar, spices, and a thickener. Fill the bottom crust, top with a second crust or crumble, and bake until golden and bubbly.
How long do you bake apple pie?
Bake apple pie at 425°F for 15 minutes, then reduce to 375°F and continue baking for 40–45 minutes. Total bake time is about 55–60 minutes. The crust should be golden brown and the filling bubbling through the vents.
What is the secret to a good apple pie?
The secret to a good apple pie is pre-cooking the apple filling. This prevents soggy crusts and shrinking apples. Also, keep your crust cold, use a mix of tart and sweet apples, and let the pie cool completely before slicing.
Should you cook apples before putting them in a pie?
Yes. Cooking apples before baking helps release excess moisture and ensures the filling won’t shrink or make the crust soggy. It also gives you better control over flavor and texture.
What is the apple pie rule?
The “apple pie rule” isn’t official, but it’s often used to describe the importance of keeping things simple, classic, and balanced. In baking, it refers to sticking with time-tested techniques like using fresh apples and cold butter for crust.
How do you bake an apple pie so the bottom crust is not soggy?
To avoid a soggy bottom crust, bake the pie on the lower oven rack, use a metal or glass pie plate, and pre-cook the apple filling. You can also sprinkle a thin layer of flour or crushed crackers under the filling.
Conclusion: Apple Pie is a Love Language
At the end of the day, this isn’t just an apple pie recipe. It’s a warm invitation. It’s the pie you bake when your friends come over. The one you send next door just because. It’s part comfort, part celebration, and 100% made with care.
I hope this apple pie recipe becomes one you return to, year after year, season after season. And when it does, you’ll know it’s not just about apples and crust. It’s about joy, tradition, and sharing something sweet from your hands to someone else’s plate.
