The BEST Apple Pie Recipe combines an all-butter double crust with homemade apple filling simmered with butter, flour, and cinnamon.
This pie delivers everything you want from a classic apple pie: a buttery, flaky crust that bakes up crisp on the bottom, never soggy, and a gooey, saucy filling packed with sweet-tart Granny Smith apples. The lattice top gives it that beautiful, golden, shiny finish from the egg wash, and the whole thing comes together with pantry staples and a little patience.
The secret to this pie lies in two places: the crust and the filling method. The crust uses only butter, no shortening, which gives it that tender, flaky texture without any greasiness. And the filling? You’ll simmer butter, flour, water, and sugar into a thick sauce before tossing it with the apples. It takes about five extra minutes, but it’s what keeps the filling from turning watery or bland.
Resting the baked pie for at least an hour before slicing is essential if you want clean slices that hold their shape. That cooling time lets the filling set up properly so it doesn’t slide apart on your plate.
What Goes Into the Best Apple Pie Filling and Crust
This pie relies on a short list of ingredients that work together to create something much greater than the sum of their parts.
- Double pie crust – homemade all-butter pastry that bakes up tender and flaky, with a crisp bottom and golden lattice top.
- Granny Smith apples – tart, crisp, and firm enough to hold their shape during baking without turning mushy.
- Unsalted butter – forms the base of the filling sauce and adds richness throughout.
- All-purpose flour – thickens the filling sauce so it coats the apples and stays gooey, not runny.
- Granulated sugar – balances the tartness of the apples and sweetens the filling sauce.
- Cinnamon – adds warmth and spice without overpowering the apple flavor.
- Water – helps create the sauce base that binds the filling together.
- Egg wash – brushed over the lattice crust for a shiny, golden finish.
Step-by-Step: How to Make Apple Pie from Scratch
STEP 1: Prepare your pie crust according to the recipe and chill it while you make the filling. Preheat your oven to 425°F.
STEP 2: Melt the butter in a medium saucepan over medium heat, then whisk in the flour and let it simmer for one minute, whisking constantly. Add the water and sugar, bring the mixture to a boil, then reduce the heat and simmer for three minutes, whisking frequently. Remove from heat once the sauce has thickened.
STEP 3: Peel, core, and thinly slice your apples, then place them in a large bowl. Sprinkle the cinnamon over the top and toss to coat. Pour the warm sauce over the apples and stir until every slice is coated.
STEP 4: Roll out the bottom crust on a floured surface to a 12-inch circle, then transfer it to your 9-inch pie plate. Add the apple mixture, mounding it slightly in the center, and keep the filling away from the edges so you can seal the crust properly.
STEP 5: Roll the second crust into an 11-inch round and cut it into ten even strips using a pizza cutter. Weave the strips into a lattice pattern over the filling. Beat the egg with one tablespoon of water and brush the lattice with the egg wash.
STEP 6: Bake at 425°F for 15 minutes, then reduce the heat to 350°F and continue baking for another 45 minutes, or until the apples are soft and the filling is bubbling through the lattice for at least five minutes. Place a sheet of foil on the rack below to catch any drips.
STEP 7: Let the pie rest at room temperature for at least one hour before slicing. This cooling time is essential for the filling to set up properly.
Serving Ideas: What to Eat with Apple Pie
Vanilla ice cream is the classic pairing—a scoop melting over a warm slice is hard to beat. Lightly sweetened whipped cream offers a lighter, fluffier topping, while a drizzle of salted caramel sauce adds extra richness and a sweet-salty contrast.
Secrets for Flaky Crust and Juicy Apple Pie Centers
- Chill the pie crust according to the recipe instructions, or the butter will melt out during baking and leave you with a flat, greasy crust instead of a flaky one.
- If the edges of your pie are browning too quickly, cut a 3-inch circle out of the center of a square sheet of foil and loosely place it over the top with the dull side down.
- Avoid overheating or overcooking the filling sauce, which can cause it to separate or get too thick. If this happens, toss the apples with the sauce anyway, it will come together in the oven.
- Let the pie cool for at least an hour before slicing. Cutting into it too soon will cause the filling to slide apart and turn your beautiful pie into a messy puddle.
Common Questions About Baking Apple Pie
Can I use a store-bought crust instead of homemade?
You can, and it will save you time, but homemade crust makes a noticeable difference in flavor and texture. The all-butter crust bakes up tender and flaky with a crisp bottom, while store-bought versions often use shortening and can taste flat or greasy.
Which apples work best if I don’t have Granny Smith?
Look for apples that are both tart and firm, like Jonagold, Honeycrisp, or a mix of sweet and tart varieties. If you use sweeter apples like Golden Delicious, reduce the sugar slightly so the filling doesn’t turn too sweet.
How do I keep the bottom pie crust from getting soggy?
The butter-flour sauce in this recipe helps prevent a soggy bottom by thickening the filling before it goes into the crust. Make sure your oven is fully preheated and bake the pie on the center rack so heat circulates evenly around the bottom.
Is it possible to freeze apple pie before or after baking?
You can freeze the assembled, unbaked pie tightly wrapped in plastic and foil for up to three months. Bake it straight from the freezer, adding about 15 extra minutes to the baking time. Baked pies can also be frozen, though the crust may lose some crispness when reheated.
Why did my pie filling turn out runny or watery?
This usually happens when the pie is sliced before it has fully cooled and set. The filling needs at least an hour to thicken up. Using overripe or mushy apples can also release too much moisture, so stick with firm, crisp apples like Granny Smith.
How to Store, Reheat, and Make Apple Pie Ahead
Store leftover apple pie covered loosely with foil at room temperature for up to two days, or refrigerate it for up to four days. The crust will soften slightly in the fridge, but the flavor stays great.
To reheat, place individual slices in a 350°F oven for about 10 minutes, or until warmed through. This helps restore some of the crust’s crispness. You can also microwave slices for 20 to 30 seconds, though the crust won’t crisp back up.
For make-ahead baking, assemble the pie completely, wrap it tightly in plastic wrap and foil, and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked pie for up to three months and bake it straight from the freezer when you’re ready.
This pie is the one that shows up at every holiday table for a reason. The buttery, flaky crust, the gooey, cinnamon-spiced filling, and that beautiful lattice top all come together into something that feels both impressive and comforting. It’s the kind of dessert that makes people ask for seconds, and it’s easier to make than you might think once you get the hang of it.
The BEST Apple Pie Recipe
Ingredients
Equipment
Method
- Prepare your pie crust according to the recipe and keep it chilled while you make the filling. Preheat your oven to 425°F (220°C).
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Add the water and granulated sugar, whisking to combine. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes, whisking frequently until the sauce thickens. Remove from heat.
- Place the sliced apples in a large bowl. Sprinkle the cinnamon over the apples and toss to coat evenly. Pour the cooked sauce over the apples and stir until the slices are thoroughly coated.
- Lightly flour your work surface and roll out the bottom crust to a 12-inch circle. Drape it over a 9-inch pie plate, gently pressing it in. Spoon in the apple filling, creating a small mound in the center, and avoid spreading the filling onto the edges.
- Roll the second crust into an 11-inch circle. Cut it into 10 uniform strips with a pizza cutter or knife. Arrange the strips in a woven lattice pattern over the apples. Beat together the egg and 1 Tbsp water, then brush the egg wash over the lattice.
- Bake the pie on the center oven rack at 425°F (220°C) for 15 minutes. Then lower the oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until the apples are soft and the filling bubbles through the lattice for at least 5 minutes. Place a piece of foil on the rack below to catch drips.
- Allow the pie to cool at room temperature for at least 1 hour before slicing to help the filling set.
