Classic Homemade Apple Pie
This easy apple pie recipe features a flaky homemade crust and a warmly spiced, buttery apple filling made from scratch, no canned filling required.
The Only Apple Pie Recipe You'll Ever Need
There is something about the smell of a homemade apple pie baking in the oven that instantly feels like home. This is a truly simple apple pie recipe, built on a flaky, buttery crust and a warmly spiced, fresh apple pie filling made completely from scratch. No canned filling here, just real apples, real butter, and real flavor.
If you have ever wondered how to make a apple pie that rivals your favorite bakery, this is it. It is a perfectly simple apple pie recipe that walks you through everything, from the easy filling to the golden lattice top.
Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter helps you keep the butter cold and the crust flaky, and a sturdy glass pie dish ensures even baking all the way through. These are the products that genuinely help this recipe shine:
Why This Apple Pie Filling Works
A great apple pie recipe filling comes down to three things: the right apples, the right spices, and the right thickener. This homemade apple pie filling uses a mix of tart Granny Smith and sweet Honeycrisp apples, so every bite has balance instead of being overly sugary or too tart.
- Cornstarch thickens the juices into a glossy, sliceable filling instead of a soupy mess.
- Lemon juice brightens the flavor and keeps the apples from browning while you work.
- Cinnamon and nutmeg bring that classic cozy warmth without overpowering the fruit.
Chef's Tip: Let the sliced apples sit with the sugar and spices for at least 15 minutes before filling the crust. This draws out excess juice, which you can drain slightly if it looks watery, preventing a soggy bottom crust.
Building the Flakiest Homemade Crust
The difference between a good pie and a great one almost always comes down to the crust. For this fresh apple pie recipe, the dough is made with cold cubed butter worked into the flour just until pea sized crumbs form. Overworking the dough is the number one mistake home bakers make, so mix only until it comes together.
Chilling the dough for at least an hour relaxes the gluten and firms up the butter again, which is what creates those beautiful flaky layers as it bakes. If your kitchen is warm, pop the dough in the freezer for 10 minutes before rolling.
Chef's Tip: Roll your dough between two sheets of parchment paper. It prevents sticking, requires less extra flour, and makes transferring the crust to the pie dish much easier.
Ready to make it? Here is the full step by step recipe:
Classic Homemade Apple Pie
This easy apple pie recipe features a flaky homemade crust and a warmly spiced, buttery apple filling made from scratch, no canned filling required.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 tbsp granulated sugar, for the crust
- 1 tsp salt, divided between crust and filling
- 1 cup unsalted butter, cold, cubed
- 6 tbsp ice water, plus more as needed
- 6 apples, peeled, cored, and thinly sliced, mix of Granny Smith and Honeycrisp
- 3/4 cup granulated sugar, for the filling
- 1/4 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp cornstarch, to thicken the filling
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for topping, optional
Instruction
In a large bowl, whisk together the flour, sugar, and salt for the crust. 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 bits of butter remaining.
Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide 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. Let sit for 15 minutes so the apples release their juices.
Preheat the oven to 425 degrees F (220 degrees C). Roll out one disc of dough on a floured surface into a 12 inch circle and fit it into a 9 inch pie dish, letting the excess hang over the edge.
Spoon the apple filling into the crust, mounding it slightly in the center, and dot with a little extra butter if desired.
Roll out the second disc of dough and place it 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 wash and sprinkle with coarse sugar. Cut a few slits in the top to allow steam to escape.
Place the pie on a baking sheet to catch drips and bake at 425 degrees F for 20 minutes.
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.
If the edges brown too quickly, cover them loosely with foil. Cool the pie on a wire rack for at least 2 hours before slicing to let the filling set.
Equipment
- 9 inch pie dish
- Pastry cutter or fork
- Rolling pin
- Large mixing bowls
- Baking sheet
- Wire cooling rack
Notes
Serving, Storing, and Make Ahead Tips
This pie is best enjoyed slightly warm, about 2 hours after baking, once the filling has had time to set. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream turns it into the ultimate dessert.
For storage, keep leftovers loosely covered at room temperature for up to two days, or in the refrigerator for up to five. This simple apple pie recipe also freezes beautifully, both baked and unbaked, making it a wonderful make ahead option for holidays.
A Few Easy Variations
- Swap in a crumb topping instead of a top crust for a Dutch style apple pie.
- Add a splash of bourbon or apple cider to the filling for extra depth.
- Use a lattice top for that classic, Instagram worthy finish.
However you slice it, this homemade apple pie recipe is proof that the simplest desserts are often the most memorable. Once you make your own filling from scratch, you will never want to reach for a can again.
