The BEST Apple Pie Recipe

Why You’ll Love This Recipe

I love how this apple pie hits that sweet spot between traditional and totally irresistible. The filling is smooth and glossy thanks to a quick homemade sauce, and the lattice crust gives it that beautiful, bakery-style finish. It’s also surprisingly simple: a few good apples, some pantry staples, and a little patience deliver a dessert that’s nostalgic, cozy, and completely delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 recipe for double pie crust

• 2 1/4 lbs Granny Smith apples (about 6–7 apples or 7 cups), peeled, cored, and thinly sliced

• 1 1/2 teaspoons cinnamon

• 8 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 1/4 cup water

• 1 cup granulated sugar

• 1 egg + 1 tablespoon water (for egg wash)

Directions

1. Prep the Pie Dough:
   I make the pie crust first and let it chill while I prepare the filling. I preheat the oven to 425°F.

2. Make the Sauce:
   In a medium saucepan, I melt the butter over medium heat. I whisk in the flour and cook for 1 minute, stirring constantly. Then I add the water and sugar, bring it to a boil, and reduce the heat. I simmer for 3 more minutes, whisking frequently until it’s thick and glossy. Then I take it off the heat.

3. Prepare the Apples:
   I peel, core, and thinly slice the apples, then place them in a large bowl. I sprinkle the cinnamon over them and toss to coat evenly. I pour the warm sauce over the apples and stir gently to combine.

4. Assemble the Pie:
   I roll out one pie crust into a 12-inch circle and transfer it to a 9-inch pie plate. I spoon the apple mixture into the crust, slightly mounding it in the center.
   Then I roll out the second crust and cut it into 10 even strips. I weave them into a lattice over the top of the pie. I whisk the egg and water together and brush it all over the lattice and edges.

5. Bake the Pie:
   I place the pie in the center of the oven and bake at 425°F for 15 minutes. Then I reduce the heat to 350°F and bake for another 45 minutes, or until the apples are soft and the filling bubbles up through the crust for at least 5 minutes.

6. Cool Before Serving:
   I let the pie rest at room temperature for 1 hour before slicing. This helps the filling set and makes slicing easier.

Servings and Timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 1 hour

• Pie crust chill time: 1 hour

• Total time: 2 hours 30 minutes

Variations

Sometimes I mix up the apple varieties—adding a few Honeycrisp or Pink Lady apples makes the flavor more complex. If I want more spice, I’ll stir in a pinch of nutmeg or cloves to the filling. For a rustic touch, I skip the lattice and top with a full crust, venting the top with a few slits. And when I want extra shine, I sprinkle a little coarse sugar over the crust before baking.

Storage/Reheating

At Room Temperature: I keep the pie covered on the counter for up to 2 days.
In the Fridge: It lasts up to 4 days, tightly covered.
To Freeze: I wrap the whole pie in a freezer-safe container or wrap and freeze for up to 3 months.
To Reheat: I thaw the pie in the fridge or at room temp, then warm it in a 350°F oven until heated through.

FAQs

What’s the best apple for this pie?

Granny Smith apples are my go-to for their tartness and firm texture. I sometimes mix in Honeycrisp or Pink Lady apples for more depth and sweetness.

Do I have to cook the filling first?

Yes, making the quick stovetop sauce gives the filling a smooth texture and deeper flavor. It also helps prevent a watery pie.

Can I use store-bought pie crust?

Definitely. While homemade crust tastes amazing, I’ve used a good-quality store-bought crust in a pinch and still ended up with a great pie.

How do I stop the bottom crust from getting soggy?

I avoid getting filling on the edges when assembling and always bake on the lower oven rack. The hot oven helps crisp up the bottom.

Can I make this pie ahead?

Yes. I usually bake it the day before and let it sit covered at room temperature. It slices beautifully the next day and the flavors are even better.

Conclusion

This apple pie is everything a classic dessert should be—simple, comforting, and made to share. From the flaky crust to the spiced apple filling, it’s a recipe that never fails. Whether it’s the star of the Thanksgiving table or a cozy weekend treat, this is the kind of pie that brings everyone back for a second slice.

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