I’m sharing The Best Homemade Apple Pie, a classic recipe that brings cinnamon-sugared apple slices together with a simple crust and a secret tip I learned from my grandmother.

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I call this The Best Homemade Apple Pie but I swear it refuses to be predictable. The filling can get jammy and sweet and sometimes it sings all over the counter, you never know what little surprise you’ll find when you slice into it.

My favorite part is the crust which uses all purpose flour and cold unsalted butter so it peels away in flaky sheets that catch the sauce. I mess up the edges now and then and that ugly brown spot?

It usually tastes better than the perfect slice. Come with a fork and some curiosity, not too much expectation.

Ingredients

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Apples: natural sweetness, good source of fiber and vitamin C, make pie juicy.
Unsalted butter: adds rich flavor, fats for flakiness, high calories, not much protein.
All purpose flour: provides structure, mostly carbs, little fiber and minimal nutrients.
Granulated sugar: pure carbs, makes filling sweet, adds browning but no nutrients.
Cinnamon: warm spice, tiny antioxidants, enhances sweetness so you need less sugar.
Lemon juice: brightens flavor, adds slight tartness, some vitamin C, helps preserve color.
Egg and milk wash: gives golden shine, small protein boost, more visual appeal than nutrition.
Brown sugar: molasses flavor, gives depth and slight chew, still mostly simple carbs.

Ingredient Quantities

2 1/2 cups all purpose flour

1 tsp salt

1 tbsp granulated sugar (for crust)

1 cup (2 sticks) unsalted butter very cold and cubed

6 to 8 tbsp ice water, more if needed

6 to 8 medium apples (about 3 lb / 1.4 kg) peeled, cored and sliced

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 tbsp cornstarch

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt (for filling)

1 tbsp lemon juice

2 tbsp unsalted butter cut into small knobs

1 large egg

1 tbsp milk or cream (for egg wash)

1 tbsp coarse sugar or turbinado sugar for sprinkling, optional

How to Make this

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1. Make the crust: in a large bowl whisk 2 1/2 cups all purpose flour, 1 tsp salt and 1 tbsp granulated sugar (for crust). Cut in 1 cup (2 sticks) very cold cubed unsalted butter with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized bits left, then sprinkle 6 to 8 tbsp ice water a tablespoon at a time until the dough just comes together. Divide into two discs, wrap and chill at least 30 minutes or up to 2 hours, keep the butter cold or the crust will be tough.

2. Prep the apples: peel, core and slice 6 to 8 medium apples (about 3 lb). Put them in a big bowl and toss with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp cornstarch, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt (for filling) and 1 tbsp lemon juice. Let sit 10 to 15 minutes so the juices start to come out.

3. Preheat the oven to 425 F and place a rack in the lower third. Put a rimmed baking sheet nearby to catch any drips.

4. Roll and assemble bottom crust: on a lightly floured surface roll one chilled disc to about a 12 inch circle and fit it into a 9 inch pie dish, leaving a little overhang. Trim uneven edges but keep some overhang for sealing.

5. Add filling and butter: mound the apple mixture into the crust, pressing slightly to compact but dont smash them flat. Dot the apples with 2 tbsp unsalted butter cut into small knobs.

6. Top crust and seal: roll the second disc and either lay it over the apples or make a lattice, trim and crimp the edges to seal. Cut a few vents in the top crust if using a full top. Beat 1 large egg with 1 tbsp milk or cream and brush the top crust with this egg wash, then sprinkle 1 tbsp coarse sugar or turbinado sugar if you want sparkle.

7. Bake: put the pie on the prepared baking sheet and bake at 425 F for 20 minutes, then reduce the temperature to 375 F and bake another 35 to 45 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too fast, cover them with foil or a pie shield.

8. Finish and rest: remove from oven and let the pie cool on a rack at least 2 hours so the cornstarch can set the filling, it will slice much cleaner after resting.

9. Tips and hacks: work quickly and keep everything cold for flaky crust, use a food processor if you want faster dough, dont drain the apple juices they help thicken with the cornstarch, and always bake the pie on a sheet to avoid an oven mess.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Pastry cutter or food processor
4. Rolling pin
5. 9 inch pie dish
6. Rimmed baking sheet
7. Sharp chef knife and cutting board
8. Vegetable peeler
9. Pastry brush
10. Cooling rack

FAQ

What apples work best for this pie? A: Use a mix of tart and sweet, that way the pie is complex and not too sugary. Granny Smith with Honeycrisp, Braeburn or Golden Delicious are great. You want about 6 to 8 medium apples, sliced evenly so they cook at the same rate.

How do I stop the bottom crust from getting soggy? A: Chill the dough well, toss the apple slices with the sugar and cornstarch and let them sit 15 minutes to draw out juices, then drain a little if theres a lot. Bake on a preheated baking sheet so the bottom hits heat right away, and make sure the filling is bubbling before you call it done. If you want extra insurance, par bake the bottom crust 10 to 12 minutes with pie weights.

I dont have a food processor. How do I make the crust? A: No problem. Use a box grater to grate very cold butter into the flour or cut the butter in with two knives or a pastry cutter. Keep everything cold, and dont overwork the dough. Chill at least 1 hour and youll get a flaky crust.

Can I leave the apple peels on? A: Yes you can, if you like extra texture and color. Thinner skinned apples like Honeycrisp work best with peels on. If you prefer a smooth filling peel them first. Either way slice the apples uniformly so they cook evenly.

How do I know when the pie is done? A: The filling should be bubbling through the vents or lattice, and the crust should be a deep golden brown. If you have a thermometer aim for about 200 to 205 F in the filling. Let the pie cool at least 2 hours so the filling sets before slicing.

Can I make the pie ahead or freeze it? A: Yes. You can assemble an unbaked pie, wrap it tightly and freeze up to 1 month, bake from frozen adding 10 to 20 extra minutes. Baked pie freezes well up to 4 months. Thaw overnight in the fridge and reheat in a 350 F oven to refresh the crust.

Delicious Homemade Apple Pie Recipe Substitutions and Variations

Unsalted butter (crust) -> Salted butter, same amount; reduce the recipe salt by about 1/4 tsp. Or use vegetable shortening 1:1 for a flakier crust, it wont brown or taste as buttery though.
All purpose flour -> Whole wheat pastry flour, use up to half the flour as a swap for nuttier flavor (or 1:1 if you dont mind a denser crust). For gluten free, use a cup-for-cup GF all-purpose blend with xanthan gum.
Cornstarch (filling) -> Tapioca starch or arrowroot, 1:1 swap. Tapioca gives a slightly chewier, glossy filling; arrowroot thickens at lower temps and stays clear, avoid long high-heat simmering.
Light brown sugar (filling) -> Dark brown sugar for deeper molasses notes, 1:1. Or make your own by stirring 1-2 tbsp molasses into 1 cup granulated sugar (scale down for the 1/4 cup called for here).

Pro Tips

– Keep everything cold and work fast. If the butter or dough starts to warm, toss it back in the fridge. Chill the assembled pie 15 to 30 minutes before baking so the crust shrinks less and stays flakier.

– Use a mix of apples for best texture and flavor. Combine a tart one like Granny Smith with sweeter ones like Honeycrisp or Fuji, and slice them about 1/4 inch thick so they soften but still hold their shape.

– Prevent a soggy bottom by baking on a hot rimmed sheet and by sprinkling a thin layer of almond flour, ground crackers or fine breadcrumbs on the crust before adding the apples to absorb excess juice. Don’t dump off the juices after macerating; they thicken in the oven.

– If your apples are extra juicy add another tablespoon of cornstarch or swap in 1 to 2 tablespoons of instant tapioca for a clearer, less gloopy filling. And seriously let the pie cool at least 2 hours before you cut it or you’ll end up with pie soup.