This classic Apple Pie recipe features a deliciously gooey and perfectly spiced apple pie filling with fresh apples and a flaky golden all-butter lattice pie crust.
With clear step-by-step instructions for guaranteed success, this is the one Apple Pie recipe you need to impress your loved ones this fall!
If you love apples, check out my Apple Slab Pie with Icing and Puff-Pastry Caramel Roses too!
Apple pie Recipe
I got a lot of requests for a classic apple pie recipe after my award winning Peach Pie and Cherry Pie went viral (thanks for all the love 🙂), so here we go!
This recipe will provide you with very detailed step-by-step instructions so you can confidently make apple pie at home even if it’s your first time!
Why this recipe works
- Perfect apple pie filling. I’m talking perfectly sweet, spiced, gooey, glossy, and soft while still perfectly sliceable. This recipe features my go-to Apple Pie Filling and it’s the coziest ever.
- All-butter pie crust. A picture-perfect golden pie crust that won’t turn soggy and will stay deliciously flaky, ready in just 5 steps!
- Easy to make. This recipe provides clear step-by-step instructions so you can confidently bake apple pie even if you’re a total beginner!
- Make ahead. Busy fall or Holiday season? Prep up to 2 days ahead of time!
Apple Pie Ingredients List
Pie crust. For this pie, I used my go-to All-Butter Pie Crust that I always use for all my pies. I highly recommend it because it’s buttery, flaky, and golden but still very easy to make. My readers love it too. It makes 2 discs which is perfect for this type of pie because you can use the second one for the lattice top.
Apples. Some of the best apples for apple pie are Granny Smith and Honeycrisp so I recommend a mix of those which is what I used. You want to slice them into 1/8-inch (3 mm) to ensure they cook evenly and turn out soft (not mushy).
Lemon juice to keep the apples from browning while adding a hint of tartness.
Sugars: white and brown. I like using a bit of both to provide sweetness and deepen the flavor (brown sugar) at the same time. You’ll need a little extra for topping the crust too, this will give you a beautiful caramelized top layer.
Cornstarch to thicken the pie filling. I usually use tapioca starch for all my fruit pies but apples truly shine with cornstarch (I tested both). I recommend you stick to cornstarch for apple pie because it thickens this filling beautifully while keeping it juicy. Flour can be substituted if you really have to but you have to double the amount (and the texture might be slightly different).
Spices: cinnamon, cloves, allspice for flavor. This is my go-to combo and if you’re a recurring reader you know I have my spices and extract combos down to an exact science which is one of the things that make my pies go viral!
Vanilla extract, for flavor.
Egg, for the egg wash. This is what will give your all-butter pie crust that picture-perfect golden top. Brush a whisked egg on top of the crust before baking and voila!
How to make apple pie
STEP ONE: Make the crust following my Homemade Pie Crust recipe (or use your favorite crust recipe). This step can be done 1-2 days ahead of time, if desired.
STEP TWO: Make the apple pie filling. While the pie crust is chilling, prepare the filling. In a medium non-stick pan or shallow pot over medium-low heat, mix together the apples, white sugar, brown sugar, cornstarch, cinnamon, allspice, cloves, and salt.
Cover the mixture with a lid and cook over medium-low heat for 15-20 minutes or until the apple slices are fork-tender (stir every 3-5 minutes). If you notice that the apples are sticking, stir in 1 tablespoon water (if needed, you can add more but try not to use too much or the filling won't thicken up).
Remove from heat, mix in the vanilla extract, and transfer to a baking sheet making sure the apples are spread out so they can cool down a bit (you can also pop the pan in the refrigerator and let it chill while you follow the next steps).
STEP THREE: Preheat the oven to 400F (200C).
STEP FOUR: Assemble the pie. Remove the first disc of dough from the refrigerator and transfer it to floured work surface. Use a lightly floured rolling pin to roll it out into a 12-inch (30 cm) disc then place into a 9-inch (22 cm) pie dish then add in the apple pie filling.
STEP FIVE: Make the lattice top. Remove the second disc of dough from the refrigerator and roll it out just like the first one. Using a knife, cut the pie dough into 6 strips about 2 inches wide (5 cm) each.
Lay the strips over and under one another on top of the prepared pie, pulling back strips as needed to weave. Cut off any extra dough from the ends of the strips, press the ends of each strip into the bottom layer of the crust and flute or crimp the edges.
STEP SIX: Bake in the middle rack of your oven for 15-20 minutes at 400F (200C), then reduce the oven temperature to 350F (180C) and bake for another 30-40 minutes. The filling should be bubbling along the sides of your pie. Cover the pie with aluminum foil if you notice the crust browning too quickly. Allow to cool down before serving (1-2 hours).
Make-Ahead and Storing Instructions
Make-Ahead Instructions: you can prep ahead both the crust and filling. For the crust, you can store it in the refrigerator up to 1-2 days or in the freezer for up to 3 months.
For the apple pie filling, allow it to cool down to room temperature before covering or storing in an air-tight container in the refrigerator for up to 1-2 days. Allow to come to room temperature before adding it to the pie. Do not assemble the pie ahead of time.
Storing Instructions: you can store apple pie covered with plastic wrap at room temperature for up to 1-2 days. If you want to store it for longer than 2 days, store covered in the refrigerator for another 2-3 days.
Freezing Instructions: I personally do not recommend freezing as I don’t like the texture of frozen and thawed pies (I think they always turn soggy) but it can be frozen for up to 2 months and thawed in the refrigerator overnight, if desired. Allow to come to room temperature before serving. Do not freeze the unbaked pie.
HAPPY BAKING!! I hope you'll love this Apple Pie Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Pie Recipes you'll love:
Apple Pie
Ingredients
- 2 discs pie crust (I used my Homemade Pie Crust Recipe to make mine)
- 3 lbs (1300 g) apples (about 7-8 apples, peeled, cored, and sliced into 1/8-inch or 8 mm thick slices. I like Honeycrisp and Granny Smith)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (100 g) white sugar
- 1/2 cup (100 g) brown sugar
- 2 tbsp (20 g) cornstarch
- 1 and 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg (whisked, for the egg wash)
Instructions
- Make the crust following my Homemade Pie Crust recipe or use your favorite crust recipe. This step can be done 1-2 days ahead of time, if desired.
- Make the apple pie filling. While the pie crust is chilling, prepare the filling. In a medium non-stick skillet over medium-low heat, mix together the apples, white sugar, brown sugar, cornstarch, cinnamon, allspice, cloves, and salt.Cover the mixture with a lid and cook over medium-low heat for 15-20 minutes or until the apple slices are fork-tender (check every 3-5 minutes and stir). If you notice that the apples are sticking, stir in 1 tablespoon water (if needed, you can add more but try not to use too much or the filling won't thicken up).Remove from heat, stir in the vanilla extract, and transfer to a baking pan or sheet making sure the apples are spread out so they can cool down a bit (you can also pop this in the refrigerator and let it chill while you follow the next steps).
- Preheat the oven to 400F (200C).
- Assemble the pie. Remove the first disc of dough from the refrigerator and transfer it to floured work surface. Use a lightly floured rolling pin to roll it out into a 12-inch (30 cm) disc then place into a 9-inch (22 cm) pie dish. Add the pie filling to the crust in an even layer.
- Make the lattice top. Remove the second disc of dough from the refrigerator and roll it out just like the first one. Using a knife, cut the pie dough into 6 strips about 2 inches (5 cm) wide each.Lay the strips over and under one another on top of the prepared pie, pulling back strips as needed to weave. Cut off any extra dough from the ends of the strips, press the ends of each strip into the bottom layer of the crust and flute or crimp the edges.
- STEP SIX: Bake in the middle rack of your oven for 15-20 minutes at 400F (200C), then reduce the oven temperature to 350F (180C) and bake for another 30-40 minutes. The filling should be bubbling along the sides of your pie. Cover the pie with aluminum foil if you notice the crust browning too quickly. Allow to cool down before serving (1-2 hours).
Notes
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