Apple Pie Recipe with the Best Filling and Easy Baking Tips

What Is Apple Pie?

Apple pie is the dessert that instantly feels like home. It is a warm, golden double crust pie overflowing with saucy cinnamon apples, a buttery flake crumbling from the fork, and that first scoop of vanilla ice cream melting right into the lattice.

This apple pie recipe gives you exactly that kind of moment, with a filling that is thick, gooey, and full of fresh fruit flavor, never flat or syrupy like canned versions.

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The crust is an all butter double pie crust that shatters into shards with each bite, and the lattice top lets you peek at the bubbling apple cider colored juices while it bakes.

I love making this pie for Thanksgiving because it looks bakery level polished, but the technique is straightforward enough that even a first time baker can pull it off.

The total time from start to slice is about 2 hours 30 minutes (30 minutes prep, 1 hour cook time, and 1 hour for the pie crust to chill), and the reward is a dessert that truly earns its spot as the centerpiece of any holiday table.

The homemade filling, made by cooking a butter flour sugar sauce before tossing it with sliced Granny Smith apples, sets this pie apart and has earned thousands of glowing reviews from readers who call it the best apple pie ever.

Helpful Reader Review

When I talk about this pie, I always come back to the readers who have made it part of their own family traditions.

One review that stands out comes from Elaine, who shared that she had made many apple pies for her family over the years, but this recipe, with its buttery flaky pastry and saucy apple filling, earned the title of “the best apple pie ever.”

She went on to say that her family now requests it all the time, every holiday and Sunday dinner. Comments like Elaine’s echo across thousands of reviews left on the original recipe page, which has become a beloved resource for home cooks.

Knowing that a pie you bake can create that kind of joy and loyal following makes the 30 minutes of prep feel like the most worthwhile time you will spend in the kitchen.

It is that rare recipe that feels both special and repeatable, the kind of baking project that turns a weekday into a celebration and a Thanksgiving into a memory everyone talks about years later.

Apple Pie Recipe

This is the pie everyone has to make at least once. The recipe is built on a homemade all butter pie crust recipe that I use for all my fruit pies, and the filling method takes about 5 extra minutes on the stovetop, but it is absolutely worth it.

By creating a simple sauce with butter, flour, water, and sugar before you fold it into the apples, you lock in a consistency that stays saucy without ever being runny.

No more cutting into a pie only to watch the filling slide out as a puddle. The result is a flaky, golden brown crust surrounding thick, cinnamon laced apples that taste like they came straight from a farm bakery, never from a can.

For an even deeper dive into homemade pie pastry techniques, you can explore homemade apple pie recipe variations that also celebrate all butter crusts.

My favorite part is that the pie looks fancy enough to impress guests, but you do not need any special equipment beyond a rolling pin and a sharp knife or pizza cutter to create the lattice.

Ingredients for Apple Pie

The ingredient list is satisfyingly short, relying on pantry staples and a big pile of fresh apples. Here is exactly what you need from the canonical recipe to make one 9 inch pie that serves 8 people:

• 1 recipe double pie crust, A homemade all butter crust is ideal, but you can use store bought in a pinch.
• 2 1/4 lbs Granny Smith apples (6 to 7 apples, about 7 cups once peeled, cored, and thinly sliced)
• 1 1/2 teaspoons cinnamon, This warm spice is the heart of the pie.
• 8 tablespoons unsalted butter, The base of the filling sauce.
• 3 tablespoons all purpose flour, Helps thicken the sauce.
• 1/4 cup water, Brings the sauce together.
• 1 cup granulated sugar, Adjust slightly if you use sweeter apple varieties.
• 1 egg + 1 tablespoon water, For an egg wash that gives the crust a glossy, deep golden finish.

If you love the warm apple cinnamon flavor in this pie, you will also adore our Apple Pie Cupcakes, which turn the same cozy vibes into a handheld treat.

The Best Apples for Apple Pie

Granny Smith apples are the gold standard for baking because they are tart, firm, and hold their shape even after a long trip through the oven.

The tangy bite of Granny Smith balances the sweetness of the sugar and butter, so every forkful has a bright apple personality. For this recipe, I stick with 2 1/4 pounds of Granny Smiths, which gives you the right amount of mounded filling.

If your grocery store is low on Granny Smith or you want to experiment, you can swap in other crisp, sweet tart varieties such as Honeycrisp, Pink Lady, Jonagold, Braeburn, or Fuji. A blend of two or three types works beautifully, too.

Just remember, when you use a sweeter apple like Fuji or Golden Delicious, dial back the granulated sugar a tablespoon or two so the pie does not become overly sweet.

The key is to pick apples that are very firm with no soft spots, because you want slices that stay defined rather than turning into applesauce.

For another apple dessert with a completely different twist, try our Inside Out Caramel Apple Slices for a cool, crunchy fall snack.

How to Make Apple Pie

The method is broken into two friendly stages: a quick stovetop sauce and the always fun rolling and lattice assembly. Preheat your oven to 425°F with a rack set in the center, and have your chilled pie crust ready.

If you follow these steps, you will end up with a pie that bubbles beautifully and slices like a dream after the cooling rest.

Make the Filling

Melt the 8 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in the 3 tablespoons of flour and let it simmer for 1 full minute, whisking constantly.

Pour in the 1/4 cup water and 1 cup sugar, whisking until everything is smooth, then bring the mixture to a boil. Reduce the heat and let it simmer gently for 3 minutes, whisking frequently. Remove the saucepan from the heat immediately.

Overcooking at this stage can cause the sauce to separate or become too thick, so keep an eye on the clock. While the sauce cools slightly, peel, core, and thinly slice your apples until you have 7 cups.

Toss the slices with the 1 1/2 teaspoons of cinnamon in a large bowl, then pour the warm sauce over the apples and stir until every slice is coated. The apples will soften ever so slightly as they soak up that buttery sauce.

Roll, Fill, and Lattice

Lightly flour your counter and rolling pin, then roll the first disk of pie dough into a 12 inch circle. Transfer it carefully into a 9 inch deep pie plate, letting the excess hang over the sides.

Pile the apple filling into the crust, mounding it gently in the center and keeping the edge clean so the top crust seals properly. Roll the second disk into an 11 inch circle.

Using a pizza cutter or sharp knife, slice it into 10 even strips. Weave the strips into a classic lattice pattern directly on top of the filling. Beat the egg with 1 tablespoon of water and brush the lattice generously with the egg wash.

Slide the pie into the preheated oven and bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for another 45 minutes.

The pie is done when the apples feel soft when pierced through a vent and the filling has been bubbling steadily for at least 5 minutes.

If you would like to compare this method with a different take on the classic, classic apple pie recipe techniques from other trusted bakers can also be inspiring.

Rest the pie at room temperature for a full hour before slicing so the juices set into a gorgeous thick sauce.

How to Keep Pie From Browning Too Fast

Nothing breaks a baker’s heart faster than pulling a pie from the oven and seeing blackened crimped edges while the middle still needs time. Because this pie bakes for a full hour, the crust edges can race ahead if you are not watching.

I always keep a roll of aluminum foil within reach. When you notice the outer rim turning dark golden brown but the filling is not quite bubbling yet, simply cut a 3 inch circle out of the center of a square sheet of foil.

Drape the foil loosely over the pie with the dull side down, and it will shield the delicate edges while the rest of the pie continues baking. A reusable pie shield works beautifully too, but the foil trick is something everyone has on hand.

I also recommend placing a sheet of foil on the oven rack below the pie to catch any saucy drips that might bubble over. This little step saves you from a smoky kitchen and a tough cleaning job.

Tips for the Best Apple Pie

Over the years, three simple habits have made the biggest difference between a good apple pie and a showstopper. First, do not overheat the filling sauce on the stove.

That 3 minute simmer is the sweet spot; if you let it cook longer, the butter can separate and the sauce may become too thick, though even then it usually comes back together while baking.

Second, chill the pie crust thoroughly before rolling and after fitting it into the pan. When the butter stays cold, it creates those irresistible flaky layers as it melts in the oven.

Last, give yourself the gift of patience by letting the baked pie cool for at least 1 hour. I know the aroma will tempt you to cut in right away, but that rest time allows the apple juices to thicken so your slices hold together on the plate.

Top each warm slice with a scoop of vanilla ice cream, a drizzle of caramel, or a sharp slice of Cheddar cheese if you like the savory contrast.

Any leftovers can be covered and kept at room temperature for up to 2 days, refrigerated for up to 4 days, or frozen for up to 3 months.

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What Is Apple Pie? Apple pie is the dessert that instantly feels like home.

• Total Time: 150 min
• Yield: 1 (9-inch) pie 1x

Ingredients

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Pie Ingredients
1 recipe double pie crust
2 1/4 lbs Granny Smith Apples, peeled, cored (6–7 apples, 7 cups thinly sliced)
1 1/2 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
1 egg, for egg wash
1 Tbsp water, for egg wash

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Instructions

1-Make the pie crust recipe and chill: Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
2-Melt butter in a medium saucepan over: Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
3-Peel, core, and thinly slice 7 cups: Peel, core, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
4-Sprinkle your work surface with flour and: Sprinkle your work surface with flour and roll out the bottom pie crust to a 12″ diameter circle. Wrap it around your rolling pin to transfer it to the 9″ pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
5-Roll the second crust into an 11″: Roll the second crust into an 11″ round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
6-Bake at 425˚F in the center of: Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes. Rest at room temp 1 hour before serving.

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• Author: Ruby Bennett
• Prep Time: 30 min
• Cook Time: 60 min
• Method: Baked

Nutrition

• Calories: 379.61
• Sugar: 38.25
• Sodium: 98.27
• Fat: 17.67
• Saturated Fat: 9.14
• Carbohydrates: 55.44
• Fiber: 3.87
• Protein: 2.75
• Cholesterol: 50.56