This Apple Pie recipe has sweet-tart apple slices tossed with cinnamon sugar all nestled in a flaky pie crust.
Bake and enjoy or make ahead of time; this pie freezes well either before or after baking.
Ingredients for Apple Pie
- Pie Pastry: Start with a double crust pastry, or use a store-bought or frozen crust.
- Apples: I love Granny Smiths for their tartness, but any firm apple will do. Feel free to mix apple types.
- Sugar: Adjust based on your apples and taste preference.
- Flour: Helps thicken any juices from the apples in the filling.
- Warm Spices: Cinnamon or apple pie spice are the perfect addition to apple pie.
How To Make Apple Pie
This apple pie recipe really is as easy as pie!
- Prep Apples – To make apple pie filling, peel the apples and slice them between 1/4″-1/8″ thick. Toss them with sugar, spices, and flour per the recipe below.
- Roll Pie Crust – If you made homemade pie dough, roll it into a 12-inch circle (1/8 inch thick) and line a 9-inch pie plate.
- Fill & Bake – Fill the crust with the apple mixture and top with a second crust (or a lattice crust) and bake.
Prep Tips for a Perfect Pie
- Peel the apples first for pie; apple peels can be chewy when baked.
- Unlike strawberry rhubarb pie or blueberry pie, you don’t need to worry about adding tapioca or other thickening agents. Apples don’t release a lot of juices as berries do.
- Use a whole top crust or a lattice crust. If using a full crust, cut a few slits in the crust with a knife to allow the steam to escape.
- The pie can sometimes bubble over the top of the pie dish. Place it on a parchment-lined baking sheet to save the oven from any mess.
- Starting the apple pie at a higher temperature keeps the crust from getting soggy.
- Brush the crust with an egg wash to make it glossy. Add a sprinkle of sugar if you’d like.
Bake homemade apple pie at 425°F for 15 minutes and then reduce the heat to 375°F for an additional 35-40 minutes or until the apples are tender and the pie crust is golden.
This apple pie needs 6-7 cups of sliced apples which is about 5 medium apples.
Apple pie can be left at room temperature for about 24 hours after baking. If you will be keeping it longer than that it’s best stored in the fridge.
My preference is granny smith because they hold their shape well and have a nice sweet-tart flavor. Any firm apple will work.
Choose apples that are firm enough to hold their shape but still become tender when baked. Granny Smith is my first choice for homemade apple pie.
Other options are any combination of Braeburn, Jonagold, Honeycrisp, Golden Delicious, Northern Spy, Idared, or Pink Lady.
You can keep apple pie in the fridge for up to 5 days. If you’d like to keep it longer, store it in the freezer.
Like most pies, this apple pie can be frozen either before or after baking. Wrap in plastic wrap and freeze.
How to Freeze Apple Pie
To bake from frozen, preheat the oven to 425°F. Place the pie on a rimmed baking sheet and bake for 20 minutes. Decrease the heat to 375°F and bake an additional 40-55 minutes or until the crust is golden and the apples are softened. If the top begins to brown too much, loosely cover it with foil.
If freezing after baking, allow the pie to thaw in the fridge overnight. It can be gently reheated in the oven.
Did you enjoy this Apple Pie Recipe? Be sure to leave a comment and a rating below!
Homemade Apple Pie Recipe
A classic apple pie recipe with tender apples in a flaky crust.
Preheat the oven to 425°F.
Peel the apples and cut them into quarters. Remove the core and slice the apples ¼-inch thick.
In a large bowl, combine the apple slices with lemon juice, sugar, flour, cinnamon, and nutmeg, and toss well. Set aside.
Roll out half of the pastry dough into a 12-inch circle. Line a 9-inch pie plate with the dough and fill it with the apple mixture.
Roll out the remaining dough and cover the apple filling. Pinch the edges to seal, trimming any excess. Style the edges as desired by crimping or pressing with a fork.
Cut 4 to 5 slits on top of the crust to allow the steam to release. Whisk the egg with 2 teaspoons of water or milk and brush over the crust.
Bake at 425°F for 15 minutes. Then, reduce the temperature to 375°F and continue baking for 35-40 minutes more, or until the crust is golden and the apples are tender.
Remove from the oven and rest for at least 30 minutes before serving. Serve with vanilla ice cream if desired.
- For easy clean-up, bake on a parchment-lined pan to catch any spills.
- If the crust starts to brown too much, tent with foil or use a pie crust shield to cover.
- Apple pie can be frozen before or after baking. Wrap in plastic and freeze for up to 6 months.
To Bake From Frozen: Bake in a preheated oven (425°F) on a rimmed baking sheet for 20 minutes. Reduce temperature to 375°F and bake another 40-55 minutes or until the crust is golden and the apples are softened.
Calories: 318 | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 193mg | Potassium: 147mg | Fiber: 3g | Sugar: 22g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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