Easy Apple Pie Recipe

My Favorite Apple Pie Recipe

Imagine the cozy, comforting feeling from a warm slice of apple pie, fresh from the oven, with its golden crust and the delicious aroma of the spicy apple filling! This recipe was passed down from my grandmother, and it is one I will forever treasure and one I love for creating memories around the table. With a few simple ingredients and foolproof steps, you’ll have a pie that looks as stunning as it tastes. Whether topped with a scoop of vanilla ice cream or enjoyed on its own, this apple pie is sure to become your family’s favorite too.

I first shared this recipe in 2013, along with the story of my Grandmother walking me through making it as a newlywed. I know recipe stories aren’t always loved by those simply looking for a tried and true recipe to make, but I can’t remove it from this recipe as it’s too special to me. I’ve moved it below the recipe card so that if you’d like to read it, you can.

Why You’ll Love This Apple Pie Recipe

• Buttery, Flaky Pie Crust: Double recipe of my homemade pie crust that’s crisp and tender, but you can also use store-bought or frozen for convenience.
• Perfectly Flavorful Filling: A mix of sweet and tart apple slices with cinnamon and sugar for a balanced flavor that’s not too sweet.
• Customizable: Swap apples or add a lattice top to add your own touch.
• Make-Ahead/Freezer Friendly: Prep the crust or the entire pie ahead of time.
• Simple and Tested: Basic ingredients, simple to make, and perfected through generations.

How to Choose the Best Apples for this Pie Recipe

I have found through years of testing and experimenting that a combination of apples works best in this apple pie recipe for their delicious texture and flavor. While my Grandmother only used one type of apple in her apple pie, I love using a mixture of baking apples for their softness, eating apples for their crispness and texture, and Granny Smiths for their tartness. However, you can experiment with any combination of apples you prefer.

• Tart Apples: Granny Smith
• Baking apples: Cortland, Braeburn, Rome
• Eating Apples: Honeycrisp, Fuji, Sweetango

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Apples: A mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji) apples for balanced flavor and texture. About 5 medium apples, sliced 1/4-inch thick.
• Pie Crust: Two 9-inch homemade pie crusts (see my pie crust recipe) or store-bought.
• Lemon Juice: Prevents apple browning and adds a bright flavor.
• Sugar: I use a combination of Brown Sugar and Granulated Sugar. Adds caramel-like depth and sweetness. You can use all of one type if you wish.
• Apple Pie Spice: Alternatively, use ground cinnamon for a warm flavor.
• Kosher Salt: Enhances the flavor.
• Vanilla Extract: Pure vanilla for a rich flavor.
• Cornstarch: Thickens the apple filling for the perfect slice.
• Milk: For brushing on top of the crust to make it golden. Substitute with an egg wash (1 egg + 2 tbsp water).
• Coarse Sugar (optional): For a top with an extra sparkle and crunch.

Ingredient Swaps

• Gluten-Free: Use a 1:1 gluten-free flour blend for the crust.
• Vegan: Use plant-based butter as a swap for the butter in the crust and use a vegan-friendly sugar.

How to Make the Best Apple Pie Recipe

Here’s how you’ll make my favorite apple pie:

Step by Step Instructions

1. Preheat oven to 350°F. Butter one 9-inch pie plate. Prepare two 9-inch pie crusts. Place the bottom crust in the pie plate, crimp edges, and freeze for a bit as directed. Roll out the second crust and set aside.

2. Peel, core, and slice apples into 1/4-inch pieces. Toss with lemon juice in a large bowl. Add brown sugar, granulated sugar, apple pie spice, salt, vanilla, and cornstarch. Stir to coat the apple slices.

3. Stir to coat the apple slices evenly. As an option, pre-cook the filling in a Dutch oven or skillet over medium heat for 5 minutes until slightly tender. Let cool slightly.

4. Remove pie plate from freezer. Pour apple filling into the bottom crust, mounding a little in the center. Make sure not to get any on the edges of the pie dough, as it will prevent the pie from sealing properly.

5. Roll the second pie crust on a lightly floured surface and place it on top. Using the pie plate as a guide, trim away any excess pie dough. Crimp the edges of the top crust to the bottom crust to seal. (Alternatively, you can make a Lattice Crust of the second pie dough by cutting the second pie dough into about 10 even-width strips using a pizza cutter and arranging in a woven lattice pattern on top.)

6. Use the paring knife and cut slits in the top crust for ventilation. Brush the top crust with milk and sprinkle with additional sugar or coarse sugar, if using.

7. Place onto a rimmed baking sheet to catch any drippings and bake for 45-50 minutes, until the top crust has browned and filling is bubbly. Cover edges with foil if browning too quickly. Remove from the oven and cool for 1 to 3 hours before slicing for the filling to set. It will be too juicy if sliced while the pie is still warm.

Make Ahead Pie Crust Option

You can get a head start on making this apple pie by making your pie dough ahead of time. Place one in the pie plate, wrap well with foil, and freeze. Make the second pie crust, form it into a disc, wrap it well with plastic wrap, and store it in the refrigerator for up to 3 days. Remove the second crust from the refrigerator while you prepare the pie filling to make it easier to roll.

Recipe Variations

• Caramel Apple Pie: Drizzle 1/4 cup caramel sauce over the filling before adding the top crust.
• Mini Pies: Divide into 4-6 mini pie tins; bake for 25-30 minutes.
• Apple Pie à la mode: Top warm slices of pie with vanilla ice cream.

Recipe Success Tips

• Pick the Best Apples: Mix tart (Granny Smith), baking apples (Cortland, Braeburn, Rome) for their tenderness, and sweet, crisp apples (Honeycrisp, Fuji, Sweetango) for the delicious flavor and texture.
• Make Pie Crusts Ahead: As an option, make the pie crusts ahead as directed in recipe notes.
• Chill the Crust: Freezing the bottom crust as directed makes the best base that’s not soggy.
• Don’t Ignore Cooling: Allowing the baked pie to cool for at least 1 hour sets the filling.
• Prevent Over-Brown Crust: Use foil to cover edges if they brown too fast.
• Test for Doneness: Look for a golden crust with bubbly filling through the vents of the top crust.

Storage Tips

• Store: Cool completely. Wrap tightly and store at room temperature for 1 to 2 days or in the refrigerator for up to 7 days.
• Freeze Unbaked: Assemble pie in a freezer-safe pie plate, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
• Freeze Baked: After baking pie using a freezer-safe pie plate, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and serve cold or at room temperature.
• Freeze Apple Pie Filling Only: Mix filling, store in a freezer-safe container for up to 3 months, thaw in the refrigerator overnight, and use in a fresh crust.
• Reheat: Warm slices in a 300°F oven for 10-15 minutes or microwave for 20-30 seconds.

Frequently Asked Questions

Why This Apple Pie is a Family Favorite

This apple pie is more than just a dessert—it’s a family tradition that brings warmth, comfort, and nostalgia to every bite. Perfect for holidays or any day you crave it, this is a recipe you’ll turn to again and again.