If you’re looking for an easy apple pie recipe that’s always delicious and never soggy, you’re in the right place.
I’ve baked this classic pie for years, and I’m sharing all my best tips so you can make it perfectly, even if it’s your first time.
Ingredients You’ll Need
To make a classic apple pie from scratch, you only need a handful of pantry staples and fresh apples. Here’s what you’ll use:
- 2 (9-inch) pie crusts (homemade or store-bought)
- 7 large Granny Smith apples (peeled, cored, sliced)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon lemon juice (plus zest of half a lemon)
- 1 large egg (for egg wash)
- 2 tablespoons sanding sugar (optional)
If you want to try other apple varieties, Honeycrisp, Jazz, Golden Delicious, Jonagold, and Pink Lady all work well. Sometimes I mix two types for a more complex flavor.
The Best Apples for Pie
I’ve found Granny Smith apples hold their shape and give the pie a nice tart flavor. If you like a sweeter pie, add some Honeycrisp or Pink Lady apples. Avoid soft apples like McIntosh—they can turn mushy.
Making the Perfect Pie Crust
A flaky crust makes all the difference. I usually make an all-butter crust, but a sourdough crust adds a tangy twist. If you’re short on time, a good store-bought crust is fine. Just follow the package tips for handling and rolling.
Pro tip: Always chill your dough before rolling. This keeps the crust tender and easy to work with.
Step-by-Step: How to Make Apple Pie
Let’s walk through each step so you know exactly what to do.
- Prep the Filling. Toss the sliced apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and zest. Let it sit for a few minutes so the flavors blend.
- Roll Out the Crust. Take your chilled dough and roll one disc into a 12-inch circle. Place it in a 9-inch pie plate.
- Add the Filling. Spoon the apples into the crust. Discard any liquid left in the bowl. Spread the apples evenly.
- Top and Seal. Roll out the second crust and lay it over the apples. Trim the edges, then fold and crimp to seal. Cut a few slits in the top for steam.
- Egg Wash and Sugar. Brush the top with egg wash and sprinkle with sanding sugar if you like a little crunch.
- Bake. Cover the edges with foil or a pie shield. Bake at 400°F for 25 minutes. Remove the shield, lower the oven to 375°F, and bake for 30–35 minutes more. The crust should be golden and the filling bubbling.
Common Mistakes:
If your apples are extra juicy, add another tablespoon of flour to the filling. This helps thicken the juices. If you have too many apples to fit, slice them thinner or gently press them down. And always let your pie cool for at least 3 hours so the filling sets.
Serving and Storing Apple Pie
Let the pie cool at room temperature before slicing. This helps the filling firm up (and makes for prettier slices).
Store leftovers loosely covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
You can also freeze the whole pie, just wrap it tightly.
Variations and Add-Ins
Want to mix things up?
Try adding a handful of dried cranberries or dotting the filling with butter before baking.
You can also use a mix of apple varieties or add a pinch of ground ginger for extra spice.
These tweaks are optional, but fun to try.
FAQs
Yes, you can prepare the apple filling a day in advance. Store it in the fridge in an airtight container. Just be sure to drain any extra liquid before adding it to the crust, as apples release juice as they sit.
For most classic apple pies, you don’t need to blind bake the crust. However, if you want an extra-crisp bottom (especially if your apples are very juicy), you can partially bake the bottom crust for 10 minutes before adding the filling.
Yes, you can use frozen apple slices. Thaw them first and drain off any excess liquid before mixing with the other filling ingredients.
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour in the filling and use a gluten-free pie crust.
Cutting slits or vents in the top crust lets steam escape as the pie bakes. This prevents the filling from bubbling over and helps the crust bake evenly.
Conclusion
Making an apple pie from scratch is easier than you might think, and it’s always worth the effort.
In my experience, this classic apple pie recipe delivers a flaky crust and a juicy, cinnamon-spiced filling every single time.
Whether you’re baking for a holiday or just because you love homemade desserts, you’ll find this pie is a crowd-pleaser.
Did you try this apple pie recipe? Please rate it below and leave a comment with your favorite apple variety or any tips you discovered.
I love hearing how your pie turned out!
Easy Apple Pie Recipe
Ingredients
Equipment
Method
- Prepare the pie crust dough and chill for at least 1 hour. Or use store-bought crust and follow package directions.
- Preheat oven to 400°F (204°C). Place oven rack in the center position.
- In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest until well coated. Set aside.
- On a lightly floured surface, roll out one pie crust to a 12-inch circle, about 1/8-inch thick. Place crust into the bottom of a 9-inch pie plate.
- Spoon the apple filling into the crust, discarding any excess liquid. Spread apples evenly.
- Roll out the second crust to a 12-inch circle. Place over the apples. Trim excess dough, fold edges under, and crimp to seal. Cut 4 slits in the top to vent steam.
- Brush the top crust with egg wash and sprinkle with sanding sugar if desired. Cover edges with a pie shield or foil.
- Place pie on a baking sheet. Bake at 400°F for 25 minutes. Remove pie shield, reduce oven to 375°F (190°C), and bake for 30–35 minutes more, until the crust is golden and juices are bubbling.
- Cool pie at room temperature for at least 3 hours before slicing and serving.
Notes
- Mix apple varieties for a more complex flavor if you like.
- Add extra flour if apples are very juicy.
- Store at room temperature up to 2 days, or in the fridge up to 5 days.
- Freeze the whole pie, well-wrapped, for up to 3 months.