Slice of homemade apple pie on a rustic plate topped with melting vanilla ice cream and flaky golden crust.

Homemade Apple Pie Recipe

If you're looking for the best homemade apple pie recipe, you've found it. This classic double-crust apple pie features tender cinnamon-spiced apples baked inside an ultra-flaky buttery crust that's crisp, golden, and never soggy. With expert baking tips, the best apple varieties, make-ahead instructions, freezer directions, and foolproof techniques, this easy apple pie recipe is perfect for Thanksgiving, Christmas, fall baking, or whenever you're craving a slice of homemade comfort.

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Prep Time 35

Cook Time 1 5

Cooling Time 4

Total Time 5 40

Course Dessert

Cuisine American

Servings 8 slices

Calories 465 kcal

Ingredients

3 lbs apples (about 8–9 medium), peeled, cored, and sliced ¼-inch thick
½ cup granulated sugar
⅓ cup dark brown sugar or light brown
2 tsp ground cinnamon
¼ tsp ground nutmeg
pinch of cardamom optional
2 tbsp cornstarch
2 tbsp all-purpose flour or gluten-free flour
1 tsp lemon zest
1 tsp fresh lemon juice
2 tsp vanilla extract
2 tbsp unsalted butter cut into small cubes

Pie Crust

2 pie homemade crust* or store bought pie crust one for the bottom crust and one for the top crust.
*homemade pie crust recipe in notes below

Topping (Optional)

coarse sugar, turbinado sugar

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Instructions

Preheat oven to 425°F.
Line a rimmed baking sheet with parchment paper or foil.
Peel, core, and slice the apples into even ¼-inch slices. Place them in a large mixing bowl.
Toss together sugars, spices, cornstarch, flour, lemon zest, lemon juice, and vanilla extract.
Allow the filling to rest for 15–20 minutes.
Roll out one pie crust into a 12-inch circle. Transfer to a 9-inch deep dish pie plate. Leave about 1 inch hanging over the edges.
Pile the apple filling into the crust. Pour any accumulated juices evenly over the apples.
Dot with butter cubes.
Roll out the second crust. Place over the filling or create a lattice design.
Trim excess dough. Fold edges underneath. Crimp decoratively.
Cut several vents if using a full crust.
Whisk together the egg and milk. Brush over the crust.
Sprinkle with coarse sugar.
Bake at 425°F for 20 minutes. Reduce oven temperature to 375°F without opening the oven. Continue baking 40–50 minutes, until the crust is deep golden brown, the filling is bubbling, and the apples are tender.

Cover crust edges with foil if they brown too quickly.

Transfer to a cooling rack. Cool at least 4 hours before slicing.

Notes

Quick Homemade Pie Crust

Homemade Double Pie Crust

2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (optional, for sweeter pies)
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tablespoons ice water

In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days) before rolling out. This recipe makes enough for one 9-inch double-crust pie.

Notes

Use a combination of Honeycrisp and Granny Smith apples for the best flavor.
Always cool completely before slicing.
If making ahead, bake the day before serving.
Refrigerate leftovers after two days.
Freeze baked or unbaked pie for up to 3 months.
A metal or ceramic pie plate generally produces a crisper bottom crust than glass.

Nutrition (Per Serving)

Makes 8 servings

Nutrient	Amount
Calories	465
Carbohydrates	67g
Protein	4g
Fat	21g
Saturated Fat	10g
Cholesterol	38mg
Sodium	255mg
Potassium	248mg
Fiber	4g
Sugar	34g
Vitamin A	8% DV
Vitamin C	9% DV
Calcium	2% DV
Iron	8% DV

Nutrition is an estimate and will vary depending on the type of pie crust and apples used.

Keyword apple pie