A warm filling of fresh apples and a flaky, buttery crust makes this the best homemade apple pie recipe you will ever try.
Best Apples for Apple Pie
You want to make sure you are use good apples for your apple pie. You want the apples that are nice and firm and will hold up in the hot temperatures while baking. If they are not firm apples, they will more than likely turn into mush.
I like to use a combination of sweet and tart apples in apple pie for the best flavor and texture. My favorite is a combination of Granny Smith and Pink Lady apples. The Granny Smiths add tartness, and the Pink Lady apples are on the sweeter side, so you get the perfect balance of sweet and tart flavors.
Tart varieties of apples that are best for pie include Granny Smith, Northern Spy and Cripps Pink. Sweeter varieties of apples that are best for pie include Honeycrisp, Jonagold, Golden Delicious, Braeburn, Pink Lady, Crispin (Mutsu), Jazz and Fuji.
How to Make Apple Pie
Apple Pie Filling
The first step is to peel and slice your apples. You want the apple slices to be about 1/4-inch thick. You will need about 8 cups of sliced apples (7-8 apples) to fill a deep dish 9 inch pie dish.
Place the sliced apples in a large bowl. To the bowl, add the rest of the apple pie filling ingredients:
- Vanilla Extract: A little bit of vanilla extract adds sweetness and flavor to the pie.
- All-Purpose Flour: The flour helps to thicken the pie filling.
- Granulated Sugar: You can adjust the amount of sugar depending on the sweetness of your apples and how sweet you like your pie.
- Brown Sugar: I like to use brown sugar as well as granulated sugar because it adds a richer flavor.
- Cinnamon: A little bit of cinnamon is essential for the best apple pie filling!
- Nutmeg: You’ll add just 1/4 teaspoon of nutmeg, for flavor.
- Salt: Salt is essential in baking to balance out the sweetness.
Stir to combine the ingredients. Then you’ll let the filling sit at room temperature while you make the pie crust. As the filling rests, the sugar will start to bring out the juices from the apples. You’ll stir the filling again after it sits to make sure everything is well combined.
Double Crust Pie
For the pie crust, we are using my grandma’s pie crust recipe – you don’t have to chill the dough before rolling it out, and it rolls out like a dream. The trick to the best flaky pie crust is to use very cold butter and ice cold water, and to work quickly to keep the butter cold. But don’t stress! You really can’t mess up pie crust.
I choose to make pie dough using a fork, because this is how I have been doing it for the past 32 years. You can also make the pie crust in a food processor or by using a pastry blender. The steps to making the pie crust are simple:
- Put the butter into a medium sized bowl: Make sure to use butter that is cold, straight from the refrigerator. You can even freeze your butter for a few minutes to make it colder.
- Add in all purpose flour: Add the all purpose flour to your bowl.
- Cut in the butter: Using a fork, cut the butter into the flour until it resembles course meal (small pea sizes).
- Add ice-cold water: Add 1/4 cup of ice cold water and mix it in with a fork. If needed add up to 2 tbsp cold water.
My pie crust recipe makes enough dough for a top and bottom pie crust. You will make two equal sized balls. Flour your work surface, and roll out the first ball for the bottom crust. Fit the bottom crust into your pie dish so it reaches all the way up the sides of the dish. Leave 1/2 inch overlapping.
Give the apple filling a stir and transfer it to the bottom crust in the pie dish. Try to flatten the apples down gently on top.
Flour your work surface again and roll out the second pie crust for the top of the pie. Place the second pie crust on top of the pie, be sure to cut a few slits in the top dough so that steam can escape as the pie bakes.
Make an egg wash with one egg and a little water. Mix in a small bowl and brush the top of the pie including the crust. The egg wash helps to get the pie a nice golden brown. I like to sprinkle some sugar on the top crust during the last five minutes of baking. If you sprinkle the sugar on the pie before baking it will cause your pie crust to become crunchy and the sugar is liable to burn.
Bake your apple pie for 50 minutes at 350° F. Check on the pie after it has baked for about 30-40 minutes total, and cover it loosely with foil to prevent the crust from browning too much. The pie is done when the filling is bubbly.
Let your pie rest for 20-25 minutes to allow the filling to thicken.
To store apple pie: You can store your apple pie at room temperature for one day. This apple pie can be stored in the refrigerator for 4-5 days.
To freeze apple pie: Let the pie cool completely and then wrap it tightly. Freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving.
- Apple Pie Filling
- 7 to 8 apples (peeled apples, sliced ¼-inch thick (7-8 apples, 3.5 pounds))
- 1/4 cup light brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla extract
- Cinnamon to taste
- Nutmeg to taste
- Pinch salt
- 1/2 lemon
- 1/2 tsp lemon juice
- 3 to 4 tablespoons flour
- Homemade Double Pie Crust
- 3/4 cup unsalted cold butter
- 1 3/4 cups all purpose flour
- 1/2 tsp salt
- 1/4 cup cold water (plus 2 Tbsp cold water if needed)
- Egg Wash
- 1egg mixed with a little water to brush on crust
Make the Apple Filling
Make the Pie Crust
Form two equal sized balls and set aside.
Assemble the Pie
Add 1/2 lemon juice from a lemon to the sliced apples to prevent browning.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 520Total Fat 24gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 9gCholesterol 69mgSodium 413mgCarbohydrates 72gFiber 2gSugar 37gProtein 6g
Nutrition information isn’t always accurate.