Homemade Apple Pie
This homemade apple pie recipe features a flaky, buttery crust and a warmly spiced, perfectly simple apple pie filling made from fresh apples. It is the ultimate easy apple pie recipe for any occasion.
The Apple Pie Recipe You'll Make Again and Again
There is something about the smell of an apple pie baking that turns any kitchen into a home. This homemade apple pie recipe is easy, filling, and built on decades of trial and error so you don't have to guess. It has a flaky, buttery crust wrapped around a warmly spiced apple pie filling made from fresh, thinly sliced apples. Whether you are searching for a fresh apple pie recipe for the holidays or just want to know how to make a apple pie from scratch on a quiet Sunday, this is the one to bookmark.
What makes this apple pie recipe filling so good is the balance. It's not too sweet, not too runny, and the apples still have a little bite to them instead of turning to mush. A splash of lemon juice keeps everything bright, and cornstarch thickens the juices into something you'll want to spoon straight from the pan.
Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter, a reliable pie dish, and fresh, firm apples are what separate an average pie from a genuinely great one. Investing in a few solid pieces of equipment now will pay off in every pie you bake going forward.
Choosing the Best Apples for Your Filling
Not all apples behave the same way in the oven. Some soften into applesauce, while others hold their shape and give you that satisfying, slightly tender bite in every slice. For the best simple apple pie, use a mix of tart and sweet varieties.
Good choices include:
- Granny Smith for tartness and firm texture
- Honeycrisp for natural sweetness and juiciness
- Braeburn or Jonagold as excellent supporting players
Chef's Tip: Slice your apples to a consistent thickness, about one quarter inch, so they cook evenly. Uneven slices mean some pieces turn mushy while others stay crunchy.
The Secret to a Truly Flaky Crust
The crust is where most homemade apple pie filling attempts go wrong, not because of the filling itself, but because of an overworked, warm dough. Cold butter and ice water are non negotiable. As the pie bakes, tiny pockets of butter melt and create steam, which is exactly what gives you those flaky layers.
Work quickly, keep your hands cool, and don't be afraid to pop the dough back in the fridge if it starts to feel soft or sticky while you're rolling it out.
Chef's Tip: If your kitchen is warm, chill your mixing bowl and flour for 15 minutes before starting. It makes a noticeable difference in how the butter behaves.
Building the Perfectly Simple Apple Pie
Once your dough is chilled and your apples are tossed with sugar, spices, and cornstarch, the rest comes together quickly. Letting the apple mixture rest for a few minutes before filling the crust helps draw out excess liquid, which prevents a soggy bottom crust later on.
Whether you go with a classic lattice top or a simple full crust with a few decorative slits, the goal is the same: let steam escape so your filling doesn't turn the top crust soggy from the inside.
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, perfectly simple apple pie filling made from fresh apples. It is the ultimate easy apple pie recipe for any occasion.
Ingredients
- 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, cut into small cubes
- 1/2 cup ice water, plus more as needed
- 7 apples, peeled, cored, and thinly sliced, mix of Granny Smith and Honeycrisp
- 3/4 cup granulated sugar, for the filling
- 1/4 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp cornstarch, to thicken the filling
- 1 large egg, beaten, for egg wash
- 1 tbsp turbinado sugar, for sprinkling on top, optional
Instruction
In a large bowl, whisk together the flour, sugar, and salt for the crust. Add the cold cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea sized pieces of butter remaining.
Drizzle in the ice water, one 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 refrigerate for at least 1 hour.
Meanwhile, make the filling. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and a pinch of salt until evenly coated. Let sit for 15 minutes so the apples release their juices.
Preheat the oven to 400 degrees F (200 degrees C).
On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Transfer it to a 9 inch pie dish, pressing gently into the bottom and sides.
Pour the apple filling into the crust, mounding it slightly in the center. Dot the top of the filling with any remaining butter if desired.
Roll out the second disc of dough and place it over the filling, or cut it into strips for a lattice top. Trim any excess dough, then crimp the edges to seal.
Brush the top crust with the beaten egg and sprinkle generously with turbinado sugar. Cut a few small slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for another 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling.
Cool the pie on a wire rack for at least 3 hours before slicing, to allow the filling to set properly.
Equipment
- 9 inch pie dish
- Pastry cutter or food processor
- Rolling pin
- Large mixing bowls
- Baking sheet
- Wire cooling rack
- Pastry brush
Notes
Serving, Storing, and Make-Ahead Tips
This pie truly shines when you let it rest. I know it's tempting to slice right into a warm apple pie, but giving it a full 3 hours to cool allows the filling to set, so your slices hold together instead of spilling apple juice everywhere.
Serving suggestions:
- A scoop of vanilla ice cream melting over a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of caramel sauce for special occasions
For storage, keep leftovers loosely covered at room temperature for up to two days, or refrigerate for up to five. This homemade apple pie recipe also freezes beautifully, either baked or unbaked, making it a wonderful make-ahead option for holidays and gatherings.
Once you've made this apple pie recipe easy enough to repeat from memory, you'll find yourself reaching for it every fall, and honestly, any time apples are in season.
