Apple Pie Recipe

In this easy apple pie recipe, tender, cinnamon-spiced apples fill a flaky, buttery crust. Top it with vanilla ice cream for a mouthwatering fall dessert!

This apple pie recipe is hands down my favorite. It has a flaky all-butter crust and a flavorful filling of juicy, tender, cinnamon-spiced apples. Served with a scoop of vanilla ice cream on top, it’s the ultimate dessert for Thanksgiving…or any occasion, really. I can never resist a second slice!

I’ve been making this homemade apple pie recipe for my family for years, and I first shared it on the blog back in 2022.

Since then, many readers have tried it and loved it. Ryne wrote, “Turned out amazing! One of the best I’ve had,” and Sue said, “Any time I need an apple pie, this will be the one!” I hope you love it too!

What You’ll Need

Here’s what you’ll need to make this easy apple pie:

• Apples, of course! Use good baking apples that will hold their shape when cooked. Peel and thinly slice them to prepare them for the filling.
• Apple pie spice – This mix of cinnamon, ginger, nutmeg, and cardamom adds warm, spiced flavor to the filling.
• Brown sugar and cane sugar – For sweetness. I love the brown sugar’s molasses flavor alongside the warm spices.
• Lemon juice and zest – For bright, zingy flavor.
• Vanilla extract – It enhances the spices’ warming flavor.
• Cornstarch – It thickens the apple juices into a glossy sauce.
• Pie crust – My homemade pie crust recipe makes 2 9- to 9.5-inch crusts, enough for the top and bottom of this pie. It’s easy to make in the food processor, and it’s tender, buttery, and flaky. I highly recommend using it for this pie! Of course, store-bought crust works too.
• An egg – You’ll mix it with a little water to make an egg wash, which will help the crust brown as the pie bakes.
• Coarse sugar – Optional, for sprinkling over the crust.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Apple Pie

You can find the complete recipe below, but for now, here’s a quick overview of how it goes:

Once you make the pie dough, start the filling. First, mix the apple slices with the sugar and spices. Let them sit for 30 minutes to draw out their juices. Then, cook the apples until they soften slightly, about 5 minutes.

Add the cornstarch and cook, stirring, until the apple juices thicken. Remove from the heat, and fold in the lemon zest and vanilla.

Allow the filling to cool completely.

Next, assemble the pie. Preheat the oven to 425°F with a baking sheet inside it.

Roll out the bottom crust, press it into your pie plate, and chill it in the fridge while you roll out the top crust.

Pour the filling into the chilled bottom crust, cover with the top crust, and pinch the edges to seal.

Brush the crust with the egg wash and sprinkle with coarse sugar. Use a sharp knife to cut steam vents in the top of the pie.

Finally, bake the pie. Place the pie on the hot pan in the oven. Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for 45 to 55 minutes. The crust should be golden brown, and any visible juices should be bubbling.

Remove from the oven and allow to cool completely before slicing and serving. Enjoy!

Best Apple Pie Tips

• Chill the pie crust. For the best apple pie, make sure to fully chill the crust before baking. If you cut the chilling time short, the butter could melt while you work with the crust, and it won’t come out tender and flaky.
• Bake it on a low oven rack. The hottest part of most ovens is at the bottom, near the heat source. Baking the pie on a low rack places the bottom crust in this zone, making it less likely to end up soggy after baking.
• Crust getting too brown? Foil is your friend. If you notice that your pie crust is getting too dark before the pie is ready, not to worry! Just tent any dark areas with aluminum foil to prevent further browning.
• You can make the apple pie filling ahead. It will keep for up to 2 days in an airtight container in the refrigerator. Remember, you can make the pie crust in advance too!

More Favorite Baking Recipes

If you love this homemade apple pie, try one of these delicious baking recipes next:

• Homemade Cherry Pie
• Best Pumpkin Pie
• Vegan Pumpkin Pie
• Apple Crisp

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Best Apple Pie Recipe

rate this recipe:

5 from 19 votes

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Chilling Time: 2 hours hrs

Total Time: 4 hours hrs 30 minutes mins

Serves 8

Save Recipe Print Recipe

This homemade apple pie recipe has a tender, flaky pie crust and a delicious spiced apple filling. It works well in a 9- or 9.5-inch pie pan. Find my best tips for making it in the post above!

Ingredients

• ⅓ cup packed brown sugar
• ⅓ cup cane sugar
• 1 tablespoon Apple Pie Spice
• ¼ teaspoon sea salt
• 4 pounds good baking apples, such as Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
• 1 tablespoon fresh lemon juice
• 3 tablespoons water
• 2 tablespoons cornstarch
• ½ teaspoon lemon zest
• ½ teaspoon vanilla extract
• 1 recipe Easy Pie Crust, chilled at least 2 hours
• 1 large egg
• Coarse sugar, optional
• Vanilla ice cream, for serving

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Instructions

• In a large pot, whisk together the brown sugar, cane sugar, apple pie spice, and salt. Add the apple slices and lemon juice and toss to coat. Set aside for 30 minutes to draw some of the juices out of the apples. 
• In a small bowl, stir together 2 tablespoons of the water and the cornstarch until smooth.
• Set the pot with the apples over medium-low heat. Cook, stirring, until the apples soften slightly, about 5 minutes. Raise the heat to medium and pour the cornstarch mixture over the apples. Cook, stirring, until the apple juices bubble and thicken, about 30 seconds. Remove from the heat and stir in the lemon zest and vanilla. Allow the filling to cool completely.
• When you're ready to assemble and bake the pie, arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside it.
• Make the bottom crust. Place 1 disk of chilled pie dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a large 11- to 12-inch circle. Transfer it to your pie plate and press it firmly into the bottom and up the sides, allowing any excess dough to hang over the edges. Loosely cover with plastic wrap and chill in the refrigerator.
• Meanwhile, make the top crust. Roll out the remaining pie dough into an 11- to 12-inch circle.
• In a small bowl, whisk together the egg and the remaining 1 tablespoon water. Set aside.
• Remove the bottom crust from the refrigerator and pour in the cooled filling, mounding it slightly in the center of the pie. Gently roll the top crust over your rolling pin, then unroll it over the filled pie. Crimp the edges of the pie crust to seal, trimming away any excess dough if necessary.
• Brush the top crust (but not the crimped edges) with the egg wash and sprinkle with coarse sugar, if using. Use a sharp knife to cut several steam vents in the crust.
• Place the pie on the hot baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for 45 to 55 minutes, or until the crust is golden brown and any visible juices are bubbling. If you have a glass pie pan, check the color of the sides of the pie. They should also be golden brown. If the crust is getting too brown before 45 minutes, tent it with foil and continue to bake.
• Allow to cool completely before slicing and serving, at least 3 hours.
• Serve with vanilla ice cream.