Homemade Apple Pie
This homemade apple pie recipe features a flaky, buttery crust and a warmly spiced, fresh apple pie filling that bakes up bubbly and golden every single time.
The Apple Pie Recipe Everyone Asks For
There is a reason homemade apple pie shows up at nearly every holiday table in America. Warm cinnamon spiced apples tucked into a flaky, buttery crust is simply one of the most comforting desserts you can bake. If you have ever searched for the perfectly simple apple pie or wondered how to make a apple pie that actually turns out right on the first try, this is the recipe to bookmark.
This is a fresh apple pie recipe, not a shortcut version with canned filling, though we will talk about that swap too. The filling is simple: real apples, warm spices, a touch of lemon, and just enough thickener to keep everything from turning soupy.
Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter or food processor keeps your butter cold and your crust flaky, and a sturdy glass or ceramic pie dish helps the bottom crust bake through instead of turning soggy. A reliable oven thermometer also goes a long way toward that deep golden crust everyone loves.
Why This Homemade Apple Pie Filling Works
The secret to a great apple pie recipe filling is balance. Too much liquid and you get a watery mess. Too little and the filling turns dry and pasty. This recipe solves that with a few simple moves:
- Letting the apples rest with sugar and lemon juice draws out excess moisture before baking.
- Cornstarch, rather than flour, thickens the juices into a glossy, clingy sauce without clouding the flavor.
- A mix of tart and sweet apples keeps the filling from tasting one dimensional.
Chef's Tip: Slice your apples to a consistent thickness, about a quarter inch, so they cook evenly. Uneven slices mean some pieces turn mushy while others stay crunchy.
Building the Perfect Flaky Crust
A homemade crust is genuinely not hard once you understand the goal, keep everything cold. Cold butter, cold water, even a chilled bowl if your kitchen runs warm. The little pockets of solid butter are what create those flaky layers as the pie bakes and the butter releases steam.
If you are short on time, this is also where a simple apple pie recipe can flex. Store bought pie crust works in a pinch and still gives you a delicious pie, though the homemade version really does taste noticeably better and is worth the extra 20 minutes.
Once your dough discs have chilled for at least an hour, rolling them out becomes so much easier. Work quickly, flour your surface well, and do not be afraid to patch small cracks with a bit of water, nobody will notice once it is baked.
Assembling and Baking Your Pie
Once your crust is fitted into the dish and your apple pie filling has had time to release its juices, it is time to bring it all together. Whether you go with a classic double crust, a lattice top, or even a crumb topping, the technique for filling and sealing stays the same.
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 warmly spiced, fresh apple pie filling that bakes up bubbly and golden every single time.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 cup unsalted butter, cold, cubed
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt, divided
- 1/2 cup ice water, plus more as needed
- 7 apples, peeled, cored, and sliced; mix of Granny Smith and Honeycrisp
- 3/4 cup granulated sugar, for the filling
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp cornstarch, for thickening the filling
- 1 egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs with some pea sized pieces of butter remaining.
Slowly add the ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into two discs, wrap in plastic, and chill for at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated. Let sit for 10 minutes to release some juices.
On a lightly floured surface, roll out one disc of dough and fit it into a 9 inch pie dish, leaving a slight overhang.
Pour the apple filling into the crust, mounding it slightly in the center. Dot with a little extra butter if desired.
Roll out the second disc of dough and place over the filling, or cut into strips for a lattice top. Trim and crimp the edges to seal.
Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few small slits in the top to let steam escape.
Place the pie on a baking sheet to catch any drips and bake for 45 to 55 minutes, until the crust is deep golden brown and the filling is bubbling.
If the edges brown too quickly, cover them loosely with foil halfway through baking.
Let the pie cool on a wire rack for at least 3 hours before slicing, so the filling can set.
Equipment
- 9 inch pie dish
- Rolling pin
- Pastry cutter or food processor
- Large mixing bowl
- Baking sheet
- Wire cooling rack
Notes
Serving, Storing, and Make Ahead Tips
This pie is best enjoyed once it has had a few hours to cool and set, which sounds like torture when your kitchen smells this good, but it truly makes for cleaner slices and a filling that holds together instead of spilling all over the plate.
To serve: A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream turns this into an unbeatable dessert. Serve it slightly warm for the best contrast between the cool topping and the spiced apples.
To store: Keep leftover pie loosely covered at room temperature for up to two days, or refrigerate for up to five days if your kitchen runs warm. Reheat slices in a 300 degree F oven for about 10 minutes to bring back that just baked texture.
To make ahead: You can prepare the dough up to 3 days in advance, or freeze it for up to 3 months. The fully assembled, unbaked pie also freezes well, simply bake it straight from frozen and add an extra 15 to 20 minutes to the bake time.
However you slice it, this homemade apple pie recipe delivers that classic, cozy flavor every single time, no canned filling required.
