Homemade Apple Pie

The Apple Pie Recipe Everyone Should Have in Their Back Pocket

There is something about a homemade apple pie that instantly makes a kitchen feel warmer. The smell of cinnamon and baked apples drifting through the house, the golden lattice crust cooling on the counter, it is the kind of dessert that turns an ordinary afternoon into an occasion. This is my go to apple pie recipe, easy enough for a weeknight baking project but impressive enough for Thanksgiving dinner.

What makes this a perfectly simple apple pie is that it does not rely on shortcuts that sacrifice flavor. We are making a real, from scratch apple pie filling, spiced generously and thickened just enough to hold its shape when sliced. If you have ever wondered how to make a apple pie that actually looks like the ones in magazines, the secret is mostly patience, cold butter, and letting the pie rest before you cut into it.

Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter keeps your butter cold and evenly distributed for a flakier crust, and a sturdy ceramic pie dish helps the bottom crust bake through instead of turning soggy. A reliable set of mixing bowls also makes tossing your fresh apple pie filling far less messy.

Choosing the Best Apples for Pie

Not all apples behave the same way in the oven. For the best homemade apple pie filling, you want a mix of textures and flavors:

• Granny Smith apples hold their shape and add welcome tartness
• Honeycrisp or Braeburn apples bring natural sweetness and a tender bite
• Avoid apples like Red Delicious, which tend to turn mushy and watery when baked

Using a combination of tart and sweet apples is the trick behind an apple pie recipe filling that tastes balanced instead of one note.

Chef's Tip: Slice your apples to a consistent thickness, about 1/4 inch, so they cook evenly. Uneven slices mean some pieces turn to mush while others stay crunchy.

The Secret to a Flaky, Sturdy Crust

A great crust is what separates a good apple pie from a truly memorable one. The key is keeping everything cold. Cold butter, cold water, even a chilled bowl if your kitchen runs warm. As the pie bakes, those small pieces of butter melt and release steam, creating the flaky layers we are after.

Don't overwork the dough once the water goes in. Mix just until it holds together. A shaggy, slightly rough dough is actually a good sign, it means you haven't developed too much gluten, which can make the crust tough instead of tender.

Building a Thick, Not Runny, Apple Pie Filling

One of the most common complaints about a homemade apple pie is a filling that turns into soup the moment you slice it. Cornstarch is doing the heavy lifting here, thickening the natural juices released by the apples as they bake. Letting the sugared apples sit for about 10 minutes before filling the crust also helps draw out some of that extra liquid so it cooks down properly instead of pooling at the bottom.

If you like a deeper flavor, a small pinch of nutmeg alongside the cinnamon rounds out the spice profile beautifully without overpowering the fresh apple taste.

Ready to make it? Here is the full step by step recipe:

Homemade Apple Pie

This homemade apple pie recipe features a flaky, buttery crust and a perfectly spiced, fresh apple pie filling made from scratch. It's the simple apple pie your family will ask for again and again.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 412Protein: 4g

Carbs: 58gFat: 19gSat. Fat: 10gFiber: 3gSugar: 30gSodium: 260mg

Ingredients

Units

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Scale

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• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 tsp granulated sugar, for the crust
• 1 tsp salt, divided between crust and filling
• 1 cup unsalted butter, cold, cubed
• 1/2 cup ice water, plus more as needed
• 7 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar, for the filling
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp cornstarch, to thicken the filling
• 1 large egg, beaten, for egg wash
• 1 tbsp turbinado sugar, optional, for sprinkling on top

Instruction

1

In a large bowl, whisk together the flour, 1 teaspoon sugar, and 1/2 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2

Drizzle in the ice water, a tablespoon at a time, mixing gently until the dough just comes together. Divide the dough in half, shape into two discs, wrap in plastic, and chill for at least 1 hour.

3

Meanwhile, make the filling. In a large bowl, toss the sliced apples with lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, remaining salt, and cornstarch until evenly coated. Let sit for 10 minutes.

4

Preheat the oven to 425 degrees F (220 degrees C).

5

On a lightly floured surface, roll out one disc of dough into a 12 inch circle and fit it into a 9 inch pie dish, letting the excess hang over the edge.

6

Pour the apple filling into the crust, mounding it slightly in the center, and dot with a little extra butter if desired.

7

Roll out the second disc of dough and place it over the filling, or cut it into strips for a lattice top. Trim and crimp the edges to seal.

8

Brush the top crust with the beaten egg and sprinkle with turbinado sugar. Cut a few small slits in the top crust to let steam escape.

9

Bake for 20 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling.

10

Loosely tent the pie with foil if the crust browns too quickly. Let the pie cool on a wire rack for at least 2 hours before slicing.

Equipment

• 9 inch pie dish
• Pastry cutter or fork
• Rolling pin
• Large mixing bowls
• Wire cooling rack

Notes

For the flakiest crust, keep every ingredient as cold as possible, even chilling your flour and mixing bowl beforehand. The pie needs a full 2 hours to cool so the filling can set, slicing too early will give you a runny pie. Store leftovers loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

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Serving, Storing, and Make Ahead Tips

This pie is wonderful slightly warm with a scoop of vanilla ice cream, but it actually slices more neatly once fully cooled, so resist the urge to cut in too soon. If you are making this for a holiday, you can bake it a day ahead and simply warm individual slices before serving.

To store, keep the pie loosely covered with foil or plastic wrap:

• Room temperature: up to 2 days
• Refrigerated: up to 5 days
• Frozen (baked): up to 3 months, thaw overnight in the fridge before reheating

Chef's Tip: To reheat a slice so the crust stays crisp, skip the microwave. A few minutes in a 300 degree F oven brings it right back to fresh baked texture.

However you serve it, this simple apple pie recipe is proof that the classics earn their reputation for a reason. Give it a try this weekend, and don't be surprised if it becomes your new go to.