Homemade Apple Pie
This homemade apple pie recipe features a buttery flaky crust and a perfectly spiced, easy apple pie filling made from scratch. A simple apple pie that beats any bakery version.
The Easiest Homemade Apple Pie You'll Ever Bake
There is something almost magical about a fresh apple pie recipe pulled straight from the oven, the crust crackling, the kitchen smelling like cinnamon and warm butter. This is my go to easy apple pie recipe, built on a fresh apple pie filling that is sweet, a little tart, and perfectly spiced. No shortcuts on flavor, but I promise the method itself is simple enough for a weeknight baking project.
What makes this simple apple pie stand out is the balance. Too many apple pie recipes lean overly sweet or end up with a soupy, underspiced filling. Here, a mix of tart Granny Smith and sweet Honeycrisp apples, a touch of lemon juice, and just enough cornstarch gives you a filling that holds its shape when sliced but still feels juicy and homemade.
Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter keeps your butter cold and your crust flaky, and a sturdy glass pie dish helps the bottom crust bake evenly instead of turning soggy. These are the products that genuinely help this recipe shine:
Why This Apple Pie Filling Works
The secret to a homemade apple pie filling that isn't watery or bland comes down to three things.
- Mixed apple varieties. Granny Smith apples hold their shape and bring tartness, while Honeycrisp apples add natural sweetness and a softer bite.
- Resting time. Letting the sugared apples sit for 10 minutes draws out excess juice, which you then thicken properly instead of it flooding the crust.
- Cornstarch, not flour. Cornstarch thickens cleanly and keeps the filling glossy rather than cloudy or pasty.
Chef's Tip: Slice your apples to a consistent thickness, about a quarter inch, so they cook evenly. Uneven slices mean some pieces turn to mush while others stay crunchy.
Getting That Flaky, Golden Crust
A great apple pie recipe lives or dies by its crust. The classic mistake is letting the butter get too warm, which melts into the dough instead of staying in distinct little pockets. Those cold butter pieces are what create steam pockets in the oven, and steam pockets are what give you flaky layers.
Work quickly, keep your hands cool, and don't be afraid to pop the dough back in the fridge if it starts to feel soft or sticky while you're rolling. A well chilled dough is a forgiving dough.
A Few Notes on Technique
- Roll from the center outward, turning the dough a quarter turn between rolls, to keep it evenly round.
- If your lattice or top crust starts browning too fast, loosely tent the pie with foil for the last 15 minutes.
- Always bake on a rimmed baking sheet. Apple pie filling has a way of bubbling over, and nobody wants to scrub burnt sugar off the oven floor.
Ready to make it? Here is the full step-by-step recipe:
Homemade Apple Pie
This homemade apple pie recipe features a buttery flaky crust and a perfectly spiced, easy apple pie filling made from scratch. A simple apple pie that beats any bakery version.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup unsalted butter, cold, cubed, divided for double crust
- 1 tsp granulated sugar, for the dough
- 1 tsp salt, divided
- 1/2 cup ice water, plus more as needed
- 3 lb apples, Granny Smith and Honeycrisp mix, peeled, cored, and sliced
- 3/4 cup granulated sugar, for the filling
- 1/4 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg, freshly grated if possible
- 1 tbsp lemon juice, fresh
- 3 tbsp cornstarch, to thicken the filling
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
Instruction
In a large bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea sized pieces remaining.
Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
Meanwhile, make the filling. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated. Let sit for 10 minutes so the juices release.
Preheat the oven to 425 degrees F (220 degrees C).
On a lightly floured surface, roll out one dough disc into a 12 inch circle and fit it into a 9 inch pie dish, letting the excess hang over the edge.
Pour the apple filling into the crust, mounding it slightly in the center, and dot with any remaining butter if desired.
Roll out the second dough disc and place it over the filling, or cut into strips for a lattice top. Trim the excess dough and crimp the edges to seal.
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Cut a few small slits in the top to let steam escape.
Place the pie on a baking sheet to catch drips and bake at 425 degrees F for 20 minutes.
Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling.
Cool the pie on a wire rack for at least 2 hours before slicing to let the filling set properly.
Equipment
- 9 inch pie dish
- Pastry cutter or fork
- Rolling pin
- Large mixing bowls
- Baking sheet
- Wire cooling rack
Notes
Serving and Storing Your Apple Pie
This pie is wonderful warm with a scoop of vanilla ice cream, but honestly, it is just as good the next morning with coffee. Letting it cool fully before slicing is important. I know it's tempting to cut in right away, but a full 2 hour rest lets the filling set so your slices hold together instead of collapsing into a puddle.
Leftovers keep beautifully. Store covered at room temperature for a couple of days, or in the fridge if you want it to last closer to a week. A quick reheat in the oven brings the crust back to life far better than the microwave ever could.
Chef's Tip: If you're making this ahead for a holiday, you can freeze the assembled, unbaked pie for up to 3 months. Bake it straight from frozen, just add an extra 15 to 20 minutes to the covered baking time.
However you slice it, this is the kind of perfectly simple apple pie that turns into a family tradition after just one bite.
