A classic pie for good reason!
This Apple Pie Recipe combines the sweet flavors of tender baked apples with a perfectly flaky pie crust.
Bake and enjoy or make ahead of time. This pie freezes well either before or after baking.
Why Everyone Loves This Easy Apple Pie Recipe
- It’s literally as ‘easy as pie’. The tips below ensure the pie is perfect every time.
- It doesn’t need any fancy ingredients, it’s a simple but delicious.
- A flaky crust, tender apples that are just the right amount of sweet.
- Works perfectly with store-bought or homemade pie crust.
The Best Apples for Pie
The best apples for an apple pie recipe are slightly tart, sweet, and firm. They should be firm enough that the apple slices don’t break down completely while you bake the apple pie, but soft enough that they become tender when baked. Below are our favorite apples to use in apple pie!
- Granny Smith – Tart, green, flavorful, and perfect for apple pie
- Braeburn, Jonagold, Honeycrisp, Golden Delicious
Other options include Northern Spy, Idared, Pink Lady.
How To Make Apple Pie
To make a classic apple pie recipe, begin with a double pie crust.
- Prep Apples – To make apple pie filling, thinly slice, core, and peel apples. I slice them between 1/4″-1/8″ thick.
- Make Filling – Toss all of the apple pie ingredients together (per the recipe below). In this apple pie filling, the addition of all purpose flour helps to absorb the liquids that the apples release when they bake and makes the pie a little saucy.
- Roll Pie Crust – If you made homemade pie dough, roll it to 1/8” thickness (I roll the to bottom about 12-inch) and line a 9-inch pie plate. Set aside.
- Fill & Bake – Fill the crust with the apple mixture and top with a second crust (or a lattice crust) and bake.
Tips for a Perfect Pie
- Apple peels can be chewy when baked peel the apples first.
- Unlike strawberry rhubarb pie or blueberry pie, you don’t need to worry about adding tapioca or other thickening agents. Apples don’t release a lot of juices as berries do.
- Use a whole top crust or a lattice crust. If using a full crust, be sure to cut a few slits in the crust with a sharp knife to allow the steam to escape.
- An egg wash on the crust will make it glossy, I often add a sprinkle of sugar too.
- The top crust can be replaced with a crumble to make a crumb pie.
How to Bake the Best Apple Pie
- Two Temp Baking: Starting the apple pie at a higher temperature keeps the crust from getting soggy.
- Save Your Oven: Depending on your apples, the pie can sometimes bubble over the top of the pie dish. Place it on a parchment lined baking sheet to save my oven any mess.
- How Long to Bake Apple Pie: Bake homemade apple pie at 425°F for 15 minutes and then reduce the heat to 375°F for an additional 35-40 minutes or until the apples are tender and the pie crust is golden.
- A Perfect Crust: If the outer crust starts to brown too much, cover the edges with foil or a pie crust shield.
How to Freeze Apple Pie
Like most pies, this apple pie can be frozen either before or after baking. Wrap in plastic wrap and freeze.
To bake from frozen, preheat the oven to 425°F. Place the pie on a rimmed baking sheet and bake 20 minutes. Decrease heat to 375°F and bake an additional 40-55 minutes or until the crust is golden and the apples are softened. If the top begins to brown too much, loosely cover with foil.
If freezing after baking, allow the pie to thaw in the fridge overnight. It can be gently reheated in the oven.
Allow the apple pie to cool slightly before serving. This also ensures you won’t end up with a watery pie. Serve it warm with ice cream and enjoy!
Leftovers can be stored in the refrigerator or on the counter for up to 2 days.
Amazing Apple Recipes
Did you enjoy this Apple Pie Recipe? Be sure to leave a comment and a rating below!
Homemade Apple Pie Recipe
A classic apple pie recipe with tender apples in a flaky crust.
Preheat oven to 425°F.
Peel apples and cut in quarters. Remove the core and slice apples to ¼-inch to ⅛-inch thick.
In a large bowl, combine all filling ingredients and toss well. Set aside.
Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.
Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough.
Beat the egg and 2 teaspoons of water or milk. Cut 4-5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar.
Place the pie plate on a baking pan lined with parchment paper. This is optional but will catch any drips or spills.
Bake at 425°F for 15 minutes, reduce heat to 375°F, and bake an additional 35-40 minutes or until the crust is golden and the apples are tender.
Cool at least 30 minutes before serving. Serve warm with vanilla ice cream and caramel sauce if desired.
- For easy clean-up, bake on a parchment-lined pan to catch any spills.
- If the crust starts to brown too much, tent with foil or use a pie crust shield to cover.
- Apple pie can be frozen before or after baking. Wrap in plastic and freeze for up to 6 months.
To Bake From Frozen: Bake in a preheated oven (425°F) on a rimmed baking sheet for 20 minutes. Reduce temperature to 375°F and bake another 40-55 minutes or until the crust is golden and the apples are softened.
Calories: 318, Carbohydrates: 49g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 3mg, Sodium: 193mg, Potassium: 147mg, Fiber: 3g, Sugar: 22g, Vitamin A: 95IU, Vitamin C: 5mg, Calcium: 14mg, Iron: 1.4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Dessert, Pie