Apple Pie

Every time I make Apple Pie, I can’t help but sneak a slice before anyone else tries it. The flaky pie crust is golden, and the filling is a thick, warmly spiced, sweet-and-tart Granny Smith apple mixture that bubbles beautifully and makes the whole house smell like fall. There’s nothing better than a warm slice with a scoop of vanilla ice cream.

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I love making this for holidays, family gatherings, and potlucks because it’s the one dessert that everyone at the table genuinely gets excited about before they even taste it. It makes a stunning centerpiece and slices beautifully for a crowd. Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Apple Pie with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Here’s exactly how I make the very best apple pie recipe, step by step, so yours comes out golden and perfect every time.

Prep the Bottom Pie Crust

Lightly flour your work surface, and roll out half of the store-bought pie crust dough into a circle about ⅛ inch thick with a rolling pin. You can also use a homemade crust, or if you’re starting with a frozen pie crust, make sure to thaw it first.

Transfer the dough carefully to a 9-inch deep dish pie plate. I use a ceramic pie dish because not only does it help my homemade apple pie bake evenly, but it also looks elegant on the dessert table.

Slide it into the fridge to chill while you work on the filling. Starting with a cold crust makes a real difference in how flaky the final bake turns out.

Make the Apple Pie Filling

In a small bowl, combine the flour, sugar, brown sugar, cinnamon, and nutmeg and set it aside. In a large bowl, toss the sliced apple with the lemon juice, then add the flour mixture and toss again until every apple slice is evenly coated.

Sweet-and-tart apples like Granny Smith, Pink Lady, and Honeycrisp are the best apples for apple pie recipes like this, because they hold their shape quite well, unlike mushy apples like McIntosh or Golden Delicious apples.

Add the filling to the chilled bottom crust in layers, discarding any excess juices that have collected at the bottom of the bowl, then evenly dot the top of the apple mixture with the cubed butter.

Top the Pie and Seal Edges

Roll out the remaining pie dough into another ⅛-inch-thick circle and lay it over the filling, making sure it covers everything completely.

Use a sharp knife to trim any excess dough from the edges of the top crust, then seal and flute the edges with your fingers. Cut 4 slits across the top of the pie shell to let steam vent during baking, then place the pie dish on a baking sheet.

Brush With Egg Wash

Using a silicone pastry brush, brush the entire surface of the apple pie crust with the beaten egg wash. If you like, sprinkle turbinado sugar and a little cinnamon over the top for that crackly, bakery-style finish.

Cover the edges of the pie with a pie shield or a strip of kitchen foil to keep them from overbrowning during the first part of baking.

Bake the Pie

Bake in the preheated oven at 375°F (190°C) for 25 minutes, then remove the pie from the oven and discard the pie shield or aluminum foil. An oven thermometer helps you monitor and make sure your oven temperature is correct.

Return the pie to the oven and bake for a further 35 minutes until the top pie crust is deep golden brown and the apple filling is visibly bubbling through the slits.

Cool Before Slicing

Remove the baked apple pie from the oven and set it on a wire rack to cool at room temperature for at least 2 hours. I know it’s tempting to cut in early, but letting it rest is what allows the filling to set, so you get clean, beautiful slices instead of a runny mess.

Once it’s set, you can finally slice and serve this fresh apple dessert. Enjoy!

How to Store Leftovers

Once the baked pie has cooled completely, cover it loosely with foil or plastic wrap and store it in the fridge, where it will keep well for up to 4 days. This also works perfectly if you’re making apple pie ahead for a holiday or gathering. If you’re transporting it, a pie carrier keeps it secure and protected on the way there.

To freeze, wrap the fully baked and cooled pie tightly in plastic wrap and a layer of foil, then store in the freezer for up to 3 months. Thaw overnight in the fridge before serving or reheating in the oven if you prefer it warm. Skip the microwave to keep that crust perfectly flaky.

What to Serve With Apple Pie

A warm slice is honestly perfect on its own, but pairing it with a scoop of vanilla ice cream is the classic move for a reason. The cold creaminess against the warm, spiced filling is one of those combinations that just works every single time.

A dollop of freshly whipped cream or a drizzle of salted caramel sauce are both great options, too, if you want to dress it up a little. For a cozy fall or winter spread, it’s the kind of perfect apple pie recipe alongside a mug of hot apple cider or a spiced chai latte.

If you’re putting out a dessert table for the holidays, this great apple pie pairs beautifully next to other seasonal bakes like a pumpkin pie or a cranberry crumble, or any classic fruit pie, for a little variety.

More Easy Pie Recipes for You to Try at Home

If you loved this delicious apple pie, here are more great recipes I think you’ll really enjoy.

• Strawberry Rhubarb Pie
• Strawberry Pie
• Lemon Pie
• Banoffee Pie
• Coconut Cream Pie