Homemade Apple Pie

This post may contain affiliate sales links. Please read my disclosure policy.

This Homemade Apple Pie uses the perfect combination of tart and sweet apples, warm spices, and flaky pastry to create the tastiest dessert you can imagine. It’s a fool-proof recipe that will give you the best apple pie! Learn how to make this apple pie from scratch!

The Best Homemade Apple Pie

This Homemade Apple Pie is going to become your go-to apple pie recipe! It’s absolutely delicious, easy to prepare ahead of time, and bakes beautifully. It also solves common pie problems such as having an undercooked filling or experiencing the dreaded pie gap!

After testing LOTS of apple pie recipes, I can say with total certainty that this is the BEST! With this apple pie, you’ll experience simple and classic flavors that are anything but boring. The apples are tender without being mushy and have enough sauciness to hold things together without being runny.

The apples in this recipe are pre-cooked. Before you run, hear me out! While it’s common to add uncooked apples to apple pie, it’s also common to experience epic failures when making apple pie. Even though it’s an extra step, precooking your apples eliminates those issues. 

Plus – and this is my favorite part – precooking the apples actually makes prepping your pie ahead of time even easier. You can prep your pie crust and the filling several days ahead of time and then assemble and bake the day you want to serve it.

As with any homemade pie recipe, this apple pie is a labor of love and time. But the satisfaction you’ll experience when you take that first bite of apple goodness will be worth every minute!

What Makes This the Best Apple Pie Recipe?

When I develop a pie recipe like this, there are a few must-haves and best practices. Here are some of the things that make this apple pie recipe the best you’ll ever taste:

• Classic Apple Flavor. The best apple pie recipe tastes like … apples. Adding a bit of cinnamon and a touch of nutmeg compliments the apples. More than that can take away from the classic apple flavor of an apple pie. We also don’t use butter in this recipe since it can dull the taste of the apples.
• Use Two Kinds of Apples. Most apples are tart or sweet. Since we’re looking for a mix of these two flavors, we’ll use a couple of different apples in this recipe. We’ll peel and pre-cook them to ensure the apples stay tender and retain their shape and texture.
• A Delicious Pie Crust. A bad pie crust can ruin even the best filling. This recipe uses my favorite pie crust!
• No Pie Gap. This pie won’t have that weird empty space between the filling and the crust. 
• Lemon Juice, Please. Contrary to butter, lemon juice actually brightens apple flavor. Just be sure not to add too much, or you’ll end up with a pie with too much lemon flavor that tastes more tart than sweet. This pie just uses a bit of lemon juice and no zest. I find the zest to be too strong and overpowering with the apples.
• Easy to Prep Ahead. Making apple pie from scratch takes time. The great thing about this recipe is that it’s easy to split up and do some of the heavy lifting ahead of time.

What are the Best Apples for Apple Pie?

If you want an apple pie with a complex flavor, you’ll want to use a combination of apples; preferably a mix of tart and sweet. Granny Smith apples are a popular tart option that pairs well with sweet apples like Honeycrisp, Brauburn, or McIntosh apples. For this recipe, I used Granny Smith and Honeycrisp apples.

Tart apples tend to hold their shape well but produce a pie that is way too tart. Sweet red apples have great flavor for pies but can get a little mushy when cooked. We combine the best of both worlds for a pairing that creates excellent taste and nice texture.

Pre-Cook Your Apples for the BEST Apple Pie

The worst things that can happen to your apple pie are undercooking the apples, winding up with a soggy filling, or having a pie gap that forms between the filling and the upper crust. Pre-cooking your apples solves every single one of those problems.

Pre-cooking your filling helps you control the texture of the apples and ensure that the filling is thick enough. Believe it or not, your apples will not cook more when you bake the pie later. It’s crazy, I know! But whatever level of tenderness you cook them to is where they will stay.

As for the pie gap, that happens because raw apples reduce in volume while a pie bakes. This is normal and expected but annoying. Since the crust stays in place, you wind up with a gap between the apple filling and the upper crust. The apples are already reduced by pre-cooking the filling, so there won’t be a pie gap. 

All this to say, don’t skip the step of pre-cooking your apples! By taking the time to do things right, you’ll wind up with a tasty pie that’s also beautiful!

Prep Your Apple Pie Ahead of Time

One of the great things about this pie is that on the day you need it, you won’t be stuck peeling and slicing apples. If you’re making this as one of your Thanksgiving desserts, that’s a HUGE bonus! Here are a few time-saving recommendations:

• Make the Filling Ahead of Time. The filling can be made 2-3 days ahead of time and refrigerated, or it can be placed in a ziplock bag and frozen for up to 3 months. 
• Assemble and Refrigerate. You can assemble the entire pie ahead of time and refrigerate it overnight. 
• Assemble and Freeze. You can freeze the fully assembled apple pie minus the egg wash and sugar. Wrap it in foil and place the entire thing in a freezer-safe bag. Freeze the pie for up to 3 months. When you’re ready to cook it, thaw the pie in the fridge and bake it as usual. You can also bake it from frozen as long as you add about 20 minutes to the cooking time. You’ll also want to cover the pie near the end, so the crust doesn’t burn.

My favorite method is making the filling ahead of time and prepping the pie crust in the pie plate. I keep the filling and the pastry in the fridge until I’m ready to assemble and cook. This way, I can bake the pie early in the day and still give it plenty of time to cool and set before serving.

Recipe Ingredients

Homemade Pie Crust (You’ll Need Two Crusts)

• All-Purpose Flour: Pie crust is a great time to use high-quality flour if you want to invest in one, but any flour should work just fine.
• Salt
• Butter: Also another time to use great quality butter. Be sure it’s cold, cold, cold. You can even pop it in the freezer to be sure it’s super cold.
• Ice Water: Again, cold, cold, cold. We want to keep our butter from getting warm as we make our dough. If it melts, you won’t get little pockets of butter that lead to flaky layers.

For the Apple Filling

• Granny Smith Apples
• Honeycrisp Apples: If you can’t find Honeycrisp apples, you can use any other sweet apple that you like. Just make sure it’s not tart like Granny Smith.
• Lemon Juice: Use fresh lemon juice if possible.
• Light Brown Sugar
• Sugar
• All-Purpose Flour: To help thicken the filling.
• Salt
• Spices: Ground cinnamon and nutmeg
• Vanilla Extract
• Egg
• Coarse Sugar (optional)

How to Make Homemade Apple Pie

To Make the Pie Crust

• Make the pie crust according to the directions. Refrigerate until you’re ready to assemble the pie.

For the Apple Pie Filling

• Prepare the Apples. Peel, core, and slice all the apples to about 1/8 inch thick. You want to try and slice them all about the same thickness so they cook evenly. Use a mandoline if you have one for best results.
• Add Lemon Juice. Add lemon juice to a very large bowl and toss the apples in as you slice them. Mix all the apple slices in the bowl with your hands so they’re evenly coated with the lemon juice.
• Add the Dry Ingredients. Add the sugars, flour, salt, cinnamon, and nutmeg to the apple slices and gently toss to coat them. Be careful not to break the apples as you do this.

• Cook the Apples. Pour the apple mixture into a large 5-quart skillet and cook it over medium heat for about 20 minutes. You want the apples to be fork-tender but still hold their shape. The apples won’t soften more in the oven, so this is how they’ll be in the pie. Cook them to how you like them.
• Add the Vanilla. Remove the pan from the heat and gently stir in the vanilla extract.

• Cool the Apple Filling. Spread the apple filling evenly onto a sheet pan and refrigerate until completely cool. If you’re in a rush, you can pop the pan into the freezer for a short time to cool more quickly, but don’t let it freeze!

Assemble the Pie

• Roll Out the Bottom Crust. Roll out one of the pie crusts with a rolling pin. You want the crust to form a circle a little larger than the pie pan. Place it into your prepared 9-inch deep dish pie pan and smooth it up the sides and bottom.
• Add the Apple Filling. When the apple filling is completely cool, add it all on top of the pie crust. Smooth the filling so it forms an even layer.

• Add the Top Pie Crust. Top the filling with the other pie crust. I did a lattice design, but feel free to do it however you like. If you don’t do a lattice or a design that is naturally vented, just be sure to score the crust so that steam can escape while it bakes. Fold and crimp the edges of the pie as desired.
• Chill the Pie. Place the pie in the fridge or freezer for 20-30 minutes to get it cold and firm.

Cook the Pie

• Preheat the Oven. While the pie is chilling, preheat the oven to 425 degrees F. Place a baking sheet in the oven for about 20 minutes to get nice and hot.
• Cook. Put the pie into the oven on the preheated baking sheet and bake for 15 minutes or until the crust starts to brown.
• Reduce Heat. Reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 35-45 minutes, or until the crust is golden brown and the juices of the pie are bubbling. If the crust begins to brown too much, you can cover it with a pie crust shield or use foil to tent the top of it. Just be sure it’s vented for the steam to be released. 
• Cool. Let the pie cool on a wire rack to room temperature, for about 4 hours. The filling will thicken as it cools. If you cut it when it’s still hot, the juices will run out.
• Slice and Serve. When the pie is cool, slice and serve.

Tips for Success

Making an apple for pie for the first time can be challenging. Here are some tips to smooth the ride.

• Peel Your Apples. While you can leave the skins on, I highly recommend peeling your apples. The texture of your pie will be far better without them. 
• Vent Your Pie Crust: If you use a lattice crust, then it’s vented naturally. But if you chose to fully cover your filing, be sure to cut some slits in the top so that it can vent and release the steam.
• Perfectly Brown Crust: Bake your pie uncovered until the crust around the edges is nice and brown, then cover with a pie crust ring, or use foil to cover it. If the crust on top ever gets too brown, you can cover the top of the pie as well, just be sure to cut some slits in the foil for venting.
• Cook the Pie Properly: You can tell your pie is done when the filling is bubbling. Don’t remove it from the oven too soon.
• Let it Cool: If the pie is served straight out of the oven, it’ll be too warm and your filling will spill everywhere. For a filling like the one in the pictures – one that stays in place – serve it at room temperature or just slightly warm. Allow the freshly baked pie to cool for about 4 hours. You can’t really speed this up, so leave time for it.

Storage Instructions

Your apple pie can be stored tightly covered at room temperature for up to 24 hours since the sugar acts as a preservative. After that, you’ll want to refrigerate it for another 2-3 days. Heat slices up as desired before serving.

Can I Freeze Apple Pie?

Yes, cooked apple pie freezes well. Cut any remaining pie into slices and place them uncovered in the freezer. Once frozen, wrap the slices in plastic wrap and place them back into the freezer. You can keep them there for up to 3 months. When you’re ready to eat, let the slices thaw overnight in the fridge. Heat them up before serving.

[adthrive-in-post-video-player video-id=”TuTst4Nq” upload-date=”2022-11-02T09:00:00.000Z” name=”Homemade Apple Pie” description=”This Homemade Apple Pie uses the perfect combination of tart and sweet apples, warm spices, and flaky pastry to create the tastiest dessert you can imagine. It’s a fool-proof recipe that will give you the best apple pie! Learn how to make this apple pie from scratch!” player-type=”default” override-embed=”default”]

Read Transcript

Print

More Delicious Pie Recipes

• Sugar Cream Pie
• Salted Honey Pie
• Caramel Pecan Pie
• Pumpkin Pie