Apple pie is a classic dessert with a buttery, flaky crust and a warm spiced apple filling. It’s a popular choice during fall and winter, thanks to its comforting flavors of cinnamon, nutmeg, and tender apples baked to golden perfection. Whether you use a store-bought or homemade pie crust, it’s a dessert that’s easy to enjoy and share.
What You’ll Find On This Page
This dessert is a favorite for holidays like Thanksgiving and Christmas, but it’s also great for any time of year. You can serve it with whipped cream, vanilla ice cream, or caramel sauce for an extra treat. Its balanced sweet and tart flavors make it a versatile dessert that everyone loves.
Another great thing about apple pie is that you can make it ahead of time. This makes it a convenient option for gatherings, letting you focus on other dishes or spending time with family and friends.
In this recipe, I’ll show you how to make apple pie step by step, from preparing the filling and rolling out the dough to decorating and baking. I’ve also included helpful tips to make sure it turns out great every time.
Enjoy More Delicious Holiday Recipes:
- Cornbread
- Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Pumpkin Bread
- Pumpkin Muffins
- Sweet Potato Casserole
- Stuffing
- Mashed Potatoes
- Gravy
- Cranberry Sauce
- Mac and Cheese
Ingredients and Substitutions Overview
To make this apple pie, you’ll need fresh apples, a pie crust, a few pantry basics, and warm fall spices. Let’s go over them in detail below!
- Apples: Granny Smith apples are my go-to for this pie because they hold their shape and don’t get mushy when baked. If you prefer a sweeter flavor, you can mix them with Honeycrisp or Fuji apples for the perfect balance of tart and sweet.
- Pie Crust: I like using my homemade pie dough for this recipe, but store-bought crust is a great option if you want to save time. If you’d like to try making your own, I’ve shared a detailed post with tips to help you get that perfect flaky crust—feel free to check it out!
- Sugar: A combination of granulated and brown sugar gives this pie its ideal sweetness. Granulated sugar balances the tart apples, while brown sugar adds a rich, caramel-like depth from the molasses.
- Spices: Cinnamon and nutmeg bring the warm, cozy flavors that make this pie so comforting. Cinnamon adds a sweet, spicy note, while nutmeg gives a subtle earthy touch that pairs beautifully with the apples.
- All-Purpose Flour: This is a simple but important ingredient for thickening the juices from the apples as they bake. It helps the filling hold together nicely, so the pie slices cleanly without becoming too runny.
- Lemon Juice: A little lemon juice not only keeps the apples from browning but also adds a fresh, tangy note that balances the sweetness perfectly.
- Egg: Brushing a beaten egg on the crust gives your pie that golden-brown, glossy finish. It also helps the crust bake up crisp and flaky, adding to the overall texture.
How to Make an Apple Pie at Home?
Let’s gather the ingredients and make this classic apple pie together! I’ll guide you through preparing the apple filling and baking it in a homemade pie crust. We’ll even create a beautiful lattice top crust for that perfectly flaky finish. To make it easier, I’ve included step-by-step photos and a detailed video to help you along the way. Let’s get started!
Note: If you’d like to make the pie crust from scratch, I’ve shared a separate post with detailed instructions. Be sure to check it out before starting this recipe—it’s full of tips to help you make the perfect crust!
Explore More Pie Recipes:
Apple Pie
Savor the sweet, warm, and flaky flavors of apple pie. With a homemade pie crust and perfectly seasoned apples, this dessert is perfect for holiday gatherings like Thanksgiving or Christmas. It’s also a cozy treat to enjoy with a cup of coffee or tea any time of year.
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Ingredients
- 6 medium size Green Apples, peeled and sliced
- 2 Pie Crust, homemade or store-brought ( 1 for bottom and 1 for top)
- 1 tbsp Lemon Juice
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 3 tbsp All Purpose Flour
- 1 Egg, for egg wash
Instructions
Preparing Apple Filling
- Start by washing the apples under running water to remove any dirt or residue. Pat them dry with a clean kitchen towel to remove excess moisture. For a smooth, classic texture, peel the apples with a peeler. Peeling helps the apples blend seamlessly into the filling, giving you that tender bite we all love in an apple pie. If you prefer a rustic feel or enjoy the texture and nutrients of the apple skin, you can skip peeling.
- After peeling, remove the stems and use a corer or knife to take out the seeds. Cut the apples in half, then slice each half into medium-sized, even slices. This helps the apples cook evenly, so the filling turns out perfectly tender without any undercooked or mushy bits.
- Place the sliced apples in a large mixing bowl. Add the lemon juice, brown sugar, granulated sugar, ground cinnamon, and nutmeg. Gently toss the slices until they are evenly coated. The sugars and spices bring out the best in the apples and add those warm, cozy flavors that make apple pie so special.
- Sprinkle the all-purpose flour over the seasoned apple slices and mix gently. The flour thickens the juices released by the apples as they bake, giving the filling a smooth, saucy texture that holds everything together. This step also helps prevent the pie from becoming too runny.
Preparing the Crust
- Roll the first pie dough into a 12-inch circle for the bottom crust. I’m using my homemade pie dough for this recipe, but store-bought works too if you prefer. If you’d like to make your crust from scratch, check out my detailed post on homemade pie crust—it includes step-by-step guidance. The recipe makes two crusts, which is perfect for this apple pie.
- Take the second pie dough and roll it into a 10-11 inch circle. Use a pizza cutter or a knife to slice the dough into even strips. For a neat lattice design, aim to keep the strips consistent in width. I ended up with 13 strips, but the exact number may vary based on the width of your cuts. Set the strips aside for later—they’ll be used to decorate the top of your pie once the filling is added.
Assembling Apple Pie
- Carefully place the rolled-out bottom crust into your pie dish, pressing it gently into the corners to make sure it fits snugly. This step helps create a solid base for the apple filling and prevents air pockets that could affect the structure of the pie.
- Add the prepared apple filling to the crust, spreading it out evenly. If there’s any excess liquid from the apples, drain it before adding. Too much liquid can make the bottom crust soggy as it bakes. Draining the liquid helps the pie hold its structure and gives you a perfectly baked crust.
- Lay the strips of dough loosely over the apple filling, arranging them parallel to each other and leaving some space in between. Start by placing the longest strips in the center and use the shorter ones toward the edges. This arrangement helps the lattice design look balanced and even. Be sure to reserve enough long strips for the perpendicular rows to complete the weave.Note: I’ve provided clear instructions below to guide you through making the lattice design. If you’re still unsure, don’t worry—check out our video tutorial below and revisit this section anytime for reference.
- Begin the lattice pattern by folding back every other strip of dough. Lay a long strip of dough across the center in the opposite direction. This step anchors your lattice and makes it easier to keep the design neat.
- Unfold the strips that were folded back so they lay over the newly placed strip. Then, fold back the alternating strips that were previously underneath the new strip. Lay another strip of dough next to the first, parallel to it, and repeat the process of folding back and placing strips. This creates the lattice pattern as you work outward toward the edge of the pie.
- Move to the other side of the pie and repeat the same process. Start in the center and work outward, placing strips perpendicular to the initial ones. Alternate folding and laying strips until the entire pie is covered with an even lattice pattern.
- After finishing the lattice, fold the edges of the strips and the bottom crust together to seal them. Press them gently but firmly to ensure they are well secured.
- Use a fork to crimp the edges. This adds a decorative finish and helps keep the crust sealed tightly, which prevents the filling from leaking during baking.
- Brush the top of the lattice with egg wash for a golden, shiny finish. For added crunch and sweetness, sprinkle coarse sugar on top before baking.
Baking Apple Pie
- Preheat your oven to 400°F (200°C) and bake the assembled pie for the first 25 minutes. Baking at this high temperature helps the filling start to set and gives the crust a good initial bake.
- After 25 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 30–35 minutes. Bake until the crust turns golden brown, flaky, and the juices start bubbling through the lattice or slits. These visual cues indicate the pie is perfectly baked.Once done, carefully remove the pie from the oven and place it on a wire rack to cool to room temperature. Cooling allows the filling to thicken, making it easier to slice without spilling over. Rushing this step might result in a runny pie, so patience is key.
Serving
- Serve this apple pie as a snack or after-meal dessert. Top it with caramel sauce, vanilla ice cream, or whipped cream for an extra touch of sweetness. For more pairing ideas, take a look at the serving suggestions section below.
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Chef's Notes and Tips
Here are some essential tips to help you make the perfect apple pie every time:
- Choose the Right Apples: Apples are the star of this dessert, so choosing the right variety is key. For the best texture and flavor, go for tart apples like Granny Smith. They balance the sweetness of the sugar and hold their shape well during baking. For a mix of tart and sweet flavors, combine Granny Smith with sweeter apples like Honeycrisp or Fuji.
- Pie Crust: A flaky, buttery crust makes all the difference. I recommend using my homemade pie crust recipe, which comes with a detailed guide and troubleshooting tips. If you’re short on time, store-bought pie dough works too. Just follow the package instructions for the best results.
- Chill Your Dough: Chilling the pie dough for at least 2 hours before rolling it out is crucial. Cold dough holds its structure better and helps create a flaky crust. It also prevents the butter from melting too quickly during baking, which can cause the crust to shrink or lose its texture.
- Prevent a Soggy Bottom: Nobody likes a soggy bottom crust! To avoid this, drain the excess juice from the apple pie filling before adding it to the crust. The juices released during baking can make the bottom crust overly wet if not handled properly. You can use the drained juice to lightly brush over the top crust along with the egg wash, adding both flavor and a shiny, golden finish.
- Vent the Top Crust: If you’re using a lattice top, it naturally vents steam while baking. If you’re using a solid top crust, remember to cut slits to let steam escape. This prevents the filling from becoming too runny.
- Use a Pie Shield: The edges of the crust often brown faster than the rest of the pie. To protect them, use a pie shield or make one by folding a piece of aluminum foil into a ring. Place it around the edges before baking to shield them from direct heat. Remove the shield during the last 15–20 minutes of baking to let the edges turn a beautiful golden brown.
- Check for Doneness: To know if your pie is perfectly baked, use an instant-read thermometer to check the center. When the filling reaches 195°F (90°C), the apples are tender, the filling is set, and the crust is fully baked. This step takes the guesswork out and helps you bake the pie thoroughly without overbaking.
- Pie Dish Size: Using the right pie dish is just as important as the filling and crust. A 9-inch dish that’s about 2 inches deep works perfectly for this recipe. Roll out the bottom crust to at least 12 inches in diameter so there’s enough dough to cover the dish and seal the edges with the top crust. This gives you a neat, professional-looking finish.
Nutrition Info
Serving: 1serving | Calories: 385kcal | Carbohydrates: 68g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 187mg | Potassium: 220mg | Fiber: 5g | Sugar: 40g | Vitamin A: 105IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Apple pie is a versatile dessert that pairs beautifully with many sides. It’s a favorite after comforting meals during Thanksgiving, Christmas, or other festive occasions. Here are some of our favorite ways to serve apple pie—I think you’ll love them too!
- Ice Cream or Whipped Cream: Top your apple pie with vanilla ice cream or fluffy whipped cream for a rich and sweet addition. These pairings are loved by everyone, from kids to adults.
- Caramel Sauce: For a touch of extra sweetness, drizzle warm caramel sauce over your pie. It’s a simple addition that makes each bite even more enjoyable.
- Maple Syrup or Honey Drizzle: Swap caramel sauce with maple syrup or a drizzle of honey for a natural sweetness that pairs wonderfully with spiced apples.
- Holiday Foods: Serve apple pie as a dessert after classic holiday dishes like roasted turkey, chicken, mashed potatoes, and gravy. It’s the perfect way to complete a comforting festive meal.
- Soups: Enjoy a light starter like tomato soup or butternut squash soup before savoring apple pie. This combination is especially cozy for fall and winter evenings.
- Drinks: Pair your slice with a warm beverage such as coffee, tea, a chai latte, or milk for a comforting treat. It’s a great choice for an evening snack or dessert.
Storage Suggestions
Apple pie is always best served fresh to enjoy its flaky crust and warm, comforting flavors—I love it right out of the oven! But it’s also a fantastic make-ahead dessert that stores well for a few days in the fridge or even months in the freezer. Here are some tips I follow to store it longer, making meal prep easier for special occasions like Thanksgiving or Christmas.
For Baked Apple Pie
- At Room Temperature: Baked apple pie stays fresh at room temperature for up to 2 days. For leftovers, slice the pie into individual servings and store them in an airtight container to keep them fresh.
- In the Fridge: If you don’t plan to finish the pie within 2 days, store it in an airtight container in the fridge where it will stay fresh for up to 5 days. Make sure the pie has cooled to room temperature before storing it. Placing a warm pie in a sealed container can create condensation, making the crust soggy and affecting its texture and flavor. Cooling first helps maintain the crispness of the crust.
- To Freeze: To freeze, let the pie cool completely to room temperature. Wrap it tightly with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months.
- Reheating: When ready to serve, thaw the pie overnight in the fridge. Then bake it at 350°F (175°C) for 45–50 minutes on the lowest rack, or until it’s evenly warmed and the crust turns flaky again.
For Unbaked Apple Pie
- In the Freezer: You can freeze an assembled, unbaked apple pie for up to 3 months. If you plan to freeze it, I recommend skipping the lattice design for the top crust. The open spaces in the lattice can cause freezer burn or dry out the filling. Instead, opt for a solid top crust to fully cover the pie. Wrap the pie tightly in two layers of plastic wrap to prevent freezer burn, then add a layer of aluminum foil for extra protection.
- Bake from Frozen: When you're ready to bake, there’s no need to thaw the pie. Bake it directly from frozen, adding 15–20 minutes to the baking time so it cooks through evenly. Be sure to cut a few small slits in the top crust to allow steam to escape. This method keeps the pie well-protected and helps the crust bake properly.
- In the Fridge: If you’re storing the pie in the fridge, I recommend assembling it just before baking. Storing an assembled pie can lead to excess moisture from the apple filling, making the bottom crust soggy. Instead, keep the apple filling and pie dough separate. Store the prepared filling in an airtight container in the fridge for 3–4 days. For the dough, wrap it tightly in plastic wrap and refrigerate for up to 4 days. When you’re ready to bake, roll out the dough, assemble the pie, and bake as directed. This method helps achieve a fresh, flaky crust and a perfectly baked pie every time!
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