This homemade Apple pies Recipe is the bomb! With a golden, flaky crust packed with the most mouthwatering, perfectly spiced apple filling, you can stop your hunt for the ultimate apple pie right here!
I’m totally over the moon with this apple pie, and I can’t wait for you to give it a shot! The apples are just right, the sauce is ridiculously tasty, and the crust?
It’s out of this world!
Pie Crust: Use either homemade or store-bought pie crust. I’m sticking with my favorite go-to homemade crust for this apple pie, which is always made with butter, and never fails.
Apples: To ace the ultimate apple pie, load up on the apples-more than 4 pounds-and mix it up with a couple of varieties for extra flavor and texture. I’m all about Granny Smith, Honeycrisp, Pink Lady, Jonagold, and Golden Delicious.
Sugar: I like to use a little bit of both brown sugar and granulated sugar in this pie. If you only got one, no worries – the pie will still taste awesome.
Spices: Of course, I like a wee bit of spice in my pie, so in go the cinnamon, ginger, cardamom, allspice, nutmeg, and salt.
Cornstarch: We’re going to need cornstarch to thicken that filling up real good. Below, I’ve used substitutions using tapioca flour if you are really in a pinch.
Butter: Just a teeny tiny bit of butter makes the filling shiny and hugely yummy.
Egg Wash: Usually I use yolk and cream in my egg wash, but because this pie bakes longer than others I’ve tried, all I whisk up to brush on the crust is an egg mixed with a splash of water. This combination, plus that little extra baking time, will help us make us give us that fabulous golden brown crust you’ll see in the photos.
How to Make the Apple pies Recipe
I don’t bother cooking the apples before whipping up my apple pie from scratch. Instead, I just toss the peeled and sliced apples in a big bowl with some sugar, salt, and spices. Once those apples are all coated up, I let the bowl chill for about an hour.
While the apples are hangin’ out, the sugar and salt work their magic, getting them to release all that tasty juice (you can see how much comes out in our photos and the video). The apples also get nice and soft. We use this same trick when we’re making apple bread. Here’s a pic of the apples after they’ve been sittin’ in that salt, sugar, and spice mix for an hour:
o make sure our apple pie filling isn’t too runny, we throw in some cornstarch before we add the apples to the pie dish. The starch teams up with all that juice the apples give off and helps thicken it up while the pie bakes in the oven.
I saw a couple of recipes for apple pie that mentioned pouring out some or all of that wonderful liquid before filling the pie with it. I mean, that’s just so much flavor in there!
With our recipe, you can definitely use all the liquid, and it turns into a thick sauce thanks to our slightly longer bake time. I usually end up with about 3/4 cup of liquid in the bottom of my bowl (a little more or less is perfectly cool).
I bake the apple pie at 400°F for like 75 minutes. You will know it’s done because the filling will be oozing out of the crust and really quite thick.
One of the common complaints about apple pie is that the filling is way too sloppy and runny. This recipe gets rid of that problem because the filling has enough long baking time to allow the liquid in the filling to simmer and therefore set and thicken in the long bake.
There’s something magical about the smell of a warm apple pie baking in the oven, right? 🍂 Crisp, buttery crust, sweet, cinnamon-coated apples, and a golden finish—yum! 😋 If you’re craving that classic homemade apple pie, you’re in the right place.
But before we get started, why not see how it’s done in action? If you’re more of a visual learner or just love watching delicious desserts come to life, hit play on the video below and follow along! It’s like baking with a friend by your side!
Storing Apple pies Recipe
Got leftover apple pie? No worries! It’ll chill at room temp for 2 to 3 days or hang out in the fridge for up to a week. Just pop those slices in a 350°F oven for 5 to 10 minutes to warm ’em up before you dig in.
If you wanna freeze that baked apple pie, let it cool all the way down, wrap it up in foil, and toss it in freezer-safe bags for up to 2 months. When you’re ready to enjoy it, just thaw it in the fridge overnight and reheat at 350°F. You can freeze the whole pie or just some slices!
Thinking about freezing an unbaked apple pie? No problem! Wrap that bad boy in a few layers of foil, then stick it in a freezer-safe bag. It’ll keep for up to 2 months. Just thaw it out in the fridge overnight, then bake it up according to the recipe below.
Apple pies Recipe Success Tips
Cut Them All Up: Apple slices should basically all be the same size. Thin chunks and thick chunks, mushy bits. Slice around 1/4 of an inch. This way, they’ll be tender; they’ll still have some texture to them. Remember to peel those apples!Load Up with Apples: I never knew so much could fit into a pie crust. Stack ’em high, high until it gets ridiculous! I have made this pie a hundred times, but every time I still sit there and think, “Wow, how in the world did that all go in?
Use the Right Pan: I normally use deep-dish pie plates, but regular pie plates also work. You want to use a pan that is at least 1.5 to 2 inches in depth to hold in all that good stuff.
Flute or Crimp Those Edges: To keep that top and bottom crust together and seal in all that juicy filling, flute or crimp those edges of your pie crust.
FAQ’s for Apple pies Recipe
To cook or not to cook: should you precook the apples before baking an apple pie?
Filling does not necessarily need to be precooked before placing it into pie crust, but trust me on this one—it makes sense. Just five minutes on the stove softens those apples and lets the flavors come together. Never regretted doing this with my apple pie. That is how it went from good to downright amazing!
How do you make apple pie so the bottom crust is not soggy?
No need to pre-bake the bottom crust on this pie! The apple pie bakes for a good long while, so if you’re ending up with a soggy crust, you might just not be baking it long enough.
Check out “How Do I Know When Apple pies Recipe Is Done?”
above for tips. Also, I always use a glass pie dish. Glass gets hot slowly and evenly, so you can actually see when the bottom crust is done.
What if I don’t want to fool with pie crust?
No problem! You can forego the old-timey pie crust and whip up my salted caramel apple pie bars, caramel apple cheesecake pie, or classic apple crisp instead. Or, you might even like my baked apples for a slightly simpler treat!
Do I have to use any kind of apples for apple pie?
Absolutely! This is great with tart and sweet apples together. I have to use Granny Smith for the tartness and Honeycrisp for the sweetness. You can do a mix with any variety though.
How do you store leftover apple pie?
Leftover apple pie can be cooled to room temperature for up to 2 to 3 days or relegated to the fridge for up to a week. You can just reheat those slices in a 350°F oven for 5 to 10 minutes before serving.
Can you freeze apple pie?
Yep! To freeze a baked apple pie, let it cool completely, put it in foil, place it in freezer-safe bags and for up to 2 months. When you are ready to serve, thaw overnight in fridge, then reheat at 350°F. In addition, it is possible to freeze unbaked apple pies. Prepare all the preparations in foil and freeze for the same time.
How do I know it’s done?
My apple pie is done when the filling is bubbling out of the crust and appears thick. As long as your crust is golden brown and you can see your juices bubbling inside, you’re good to go!
Apple pies Recipe
Course: BakingCuisine: American8
servings1
hour30
minutes1
hour15
minutes300
kcal2
hours45
minutesI’m an apple pie enthusiast, and this super duper easy recipe is the best that I have whipped up yet. We skip the step of precooking the apples. Instead, we let ’em chill with some sugar, salt, and spices to soften up before tossing them into the pie crust for baking. You can use any pie crust you like, but if you want the best results, definitely go for our flaky pie crust!
Ingredients
1 (9-inch) double crust homemade pie crust, our recipe makes 2 crusts (one for the top and one for the bottom)
4 ¼ pounds (1925g) baking apples, about 8 large apples
1/2 cup (100g) light or dark brown sugar
1/2 cup (100g) granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons (16g) cornstarch
1 tablespoon (14g) butter
1 large egg
Directions
- Make Apple Filling
- Peel the apples, then quarter and core them before slicing into 1/4-inch pieces. Toss them into a big bowl.
- Next, sprinkle the brown sugar, granulated sugar, salt, cinnamon, ginger, cardamom, allspice, and nutmeg over the apples. Give it a good toss, then let it sit on the counter for an hour.
- Prepare Pie Crust
- Roll out half of the pie dough so it fits a 9-inch pie dish. To keep it from sticking, sprinkle some flour on your work surface and rolling pin. Start rolling from the center outwards for an even thickness, and remember to lift and rotate the dough a quarter turn as you go. You’ll know it’s the right size when you flip the pie dish upside down over the dough—it should extend about 1 ½ to 2 inches beyond the edges.
- Next, carefully lay the dough into the pie dish without stretching it, and trim the edges to about 1 inch from the dish.
- Roll out the other half of the dough to match the size of the first and place it on a large parchment-lined baking sheet.
- Keep both the pie dish and the second sheet of dough in the fridge until you’re ready to use them.
- Assemble the Pie
- Move an oven rack to the center and preheat your oven to 400°F (200°C). Grab a baking sheet and line it with foil or parchment paper because that’s where you’ll bake your pie.
- Toss the apples with the cornstarch, then pile most (if not all) of them into the prepared bottom crust. Use your hands to pack them in tightly. Fill the pie until the apples are heaped at or just above the edge of the crust—squeeze in as many as you can! If you’ve got extra apples, set them aside (check the notes). You can see how high we go with the apples in our video!
- Drizzle the juices that collected at the bottom of the bowl over the apples. If there’s more than 3/4 to 1 cup of liquid, leave some behind (see notes below).
- Cut a tablespoon of butter into about 8 small pieces and dot them over the top of the pie.
- Place the second round of pie dough over the filling, or you can cut it into strips for a lattice top (check out our video or read this tutorial for lattice tips). If you’re opting for a whole top crust, make a few slits in the dough with a sharp knife to let steam escape.
- Trim any excess dough from the top crust or lattice strips, then fold the overhang underneath, creating a thick rim. Press it together or crimp it with your fingers (a fork works too!).
- Whisk the egg with a tablespoon of water, and use it as an egg wash by lightly brushing it over the top crust. This will give your pie a nice shine and help it brown beautifully.
- Bake the Pie
- Pop that prepared pie on the baking sheet and throw it in the oven for about 75 minutes, giving it a spin now and then for even browning.
- If you see the crust getting too brown too fast, grab a big piece of foil and mold it over an upside-down bowl to make a dome. Slap that foil dome over the pie for the rest of the baking time to slow things down.
- You’ll know the apple pie’s ready when you see those juices bubbling up through the vents of the top crust or lattice. If there ain’t no bubbles, it needs more time. Another way to check if it’s done is by using an internal thermometer. Stick it in the middle and check the temp—it should hit 195°F. Plus, poking the pie gives you a feel for how soft those apples are. If they still feel crunchy, it’s not ready yet.
- Let the pie cool down without slicing it for at least 2 hours—longer if you can wait! Just remember, the filling won’t fully thicken until it’s totally cooled off. Waiting to dig in will keep your slice from getting all soggy.
Notes
- Best Apples to Use: I roll with 2 different kinds of apples to amp up the flavor. You can pick any baking apple you dig. I’m all about Honeycrisp, Granny Smith, Pink Lady, and Golden Delicious.
Cornstarch Substitute: If you’re outta cornstarch, just use 4 tablespoons (30g) of tapioca flour.
Leftover Apples: Got too many apples left over? Toss ‘em in a skillet with a splash of water and some butter or coconut oil, and cook ‘em down until they’re soft. Serve that goodness over ice cream or oatmeal for a sweet treat.
Liquid Amount: We usually end up with about 3/4 cup of juice at the bottom of the bowl. A little more or less is all good, but if your apples let out way more, maybe leave some behind.
Inspiration: This recipe is inspired and adapted from BraveTart’s apple pie.
Nutrition Facts: The nutrition info below is just an estimate.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories583
- % Daily Value *
- Total Fat
25.5g
40%
- Saturated Fat 15.4g 77%
- Cholesterol 64mg 22%
- Sodium 226mg 10%
- Total Carbohydrate
88g
30%
- Dietary Fiber 4g 16%
- Sugars 50g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
