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The BEST Apple Pie Recipe

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A classic apple pie with a homemade all-butter double crust and a rich cinnamon apple filling. This pie is packed with tender Granny Smith apples and encased in a flaky lattice crust, making it perfect for holidays or any time you’re craving a comforting dessert.
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Cook Time 1 hour
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie
  • 1 recipe double pie crust
  • 2 1/4 lbs Granny Smith apples peeled, cored, and thinly sliced (6–7 apples or 7 cups)
  • 1 1/2 tsp cinnamon
  • 8 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 egg plus 1 Tbsp water, for egg wash

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Large bowl
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Pastry brush
  • Mixing spoon
  • Whisk

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Allow the pie to cool at room temperature for at least 1 hour before slicing to help the filling set.

Nutrition

Calories: 485kcal

Notes

Letting the pie rest after baking is essential for clean slices—if cut too early, the filling may be runny. You can use a store-bought crust for convenience, but a homemade all-butter crust gives the best flavor and texture. For variation, substitute other firm, tart apples such as Honeycrisp or Jonagold. Leftover pie can be stored covered at room temperature for up to two days, or refrigerated for up to four days; reheat slices in a 350°F oven for best results. The assembled, unbaked pie can be wrapped and frozen for up to three months, then baked from frozen with extra time added as needed.

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