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Homemade Apple Pie

Homemade Apple Pie

This delicious apple pie is perfect for fall.MORE+LESS-

Make with

Pillsbury Pie Crust


cups thinly sliced apples (a mix of sweet and tart)


cup packed light brown sugar


tsp ground nutmeg (freshly ground is best)


pkg refrigerated pie crust

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  • 1

    Preheat the oven to 425°F.

  • 2

    In a large bowl, toss together the apples, light brown sugar, granulated sugar, all purpose flour, cinnamon, nutmeg, vanilla extract and salt.

  • 3

    Press one pie crust into a pie plate, taking care to push it into the plate corners. Pour the apple mixture into the pie shell and spread, leaving it higher in the center than on the sides.

  • 4

    Spread the second pie crust over the filling, crimping at the edges to seal with the bottom crust (if possible). Cut a few xxxxx in the top of the pie crust.

  • 5

    Cook the pie for 45-55 minutes, until lightly browned all over. Let cool slightly before serving.

No nutrition information available for this recipe

More About This Recipe

  • This is the second post in our Apple Series. If you missed it earlier this week, see the first one, Homemade Applesauce, and watch for more coming soon!

    There is something about saying you made a pie that almost without fail leads to reactions of "Oooh, really? What kind?" Homemade Apple Pie. Good 'ol apple pie this time. And then you dig in, breaking through the crispy, flaky crust and stabbing a bit of sweet, tender apples. It's irresistible.

    Before you know it, you and your guests are eying the pie, not wanting to be the first to suggest a second helping. Just go for it.

    I love my apple pie fresh from the oven, while it's still piping hot. That way, which a scoop of vanilla ice cream, it can have a fabulous hot/cold aspect to it too. Ooooh. Swoon.

    Everyone loves it because it seems like something that takes a lot of effort. The thing is, making apple pie? Not too hard. Especially if you use a premade crust, which I am not afraid to admit that I do. It's easy, fast and almost always creates a perfect pie. Of course, making a homemade crust is great too - but it's just not something I do. (Do you? Convince me I should try it!)

    Do my pie edges look uneven? For sure. Are they perfectly crimped? No way! I like it that way ... it looks rustic, homemade. And either way, it tastes great.

    My recipe for Homemade Apple Pie produces a rich, sweet, apple-y pie that will have everyone wanting to lick their plates. Try it.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.

Homemade Apple Pie

When it comes to all-American desserts, there&rsquos nothing more classic than apple pie. There&rsquos just something about a gorgeous, sky-high apple pie that&rsquos both comforting and irresistible&mdashespecially if it&rsquos made from scratch. But if you&rsquove never made homemade apple pie before, we know it can sound a bit intimidating. The perfect apple pie has two requirements: a tender crust (that&rsquos never soggy) and plenty of apples. Our recipe has them both: It has all the warm, cinnamon-spiced flavors of a classic apple pie, as well as a flaky, buttery crust that&rsquos crisp and golden.

Looking for a variation on apple pie instead? Check out Ree Drummond&rsquos recipe for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: When it comes to the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won&rsquot sag when baked&mdashbut it&rsquos not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they&rsquoll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you&rsquore using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling&mdashjust make sure to use the correct amount to avoid a watery pie.

Also, with a double pie crust (like this one), it&rsquos important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don&rsquot let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It&rsquos a win-win!

Recipe Summary

  • 3 cups all-purpose flour, plus more for work surface
  • 3/4 cup cold unsalted butter, sliced
  • 5 1/2 tablespoons cold vegetable shortening, sliced
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 6-8 tablespoons ice-cold water
  • 5 pounds Granny Smith apples, peeled, sliced into 1/2-inch wedges
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour, divided
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 large egg

Prepare the crust: Pulse first 5 ingredients in a food processor until mixture resembles coarse meal, 5 to 6 times. While pulsing, gradually add ice-cold water, 1 tablespoon at a time, pulsing just until dough begins to come together. Divide dough in half shape into 2 flat disks. Wrap each in plastic wrap chill 2 hours or up to 2 days.

Prepare the filling: Preheat oven to 375°F. Toss together apples, granulated sugar, and 2 tablespoons of the flour in a bowl until well coated. Divide apples between 2 large parchment paper-lined rimmed baking sheets. Bake until just tender, about 30 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Cool 30 minutes. Transfer to a bowl. Fold in brown sugar, cinnamon, nutmeg, salt, and remaining 2 tablespoons flour until combined. Chill 1 hour.

Assemble pie: Unwrap 1 dough disk. Roll out on a lightly floured surface into a 1/4- to 1/8-inch thickness. Fit into a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Repeat rolling procedure with remaining disk. Cut 6 (1 1/4-inch-wide) strips, and set aside. Cut 3 (3/4-inch-wide) strips from remaining dough. Braid thinner strips.

Spoon filling into prepared pie plate, smoothing to form an even surface dot with butter. Arrange 1 1/4-inch-wide dough strips and the braid in a lattice design over filling. Trim excess dough from edges fold dough under to create a clean edge. Chill pie 30 minutes.

Preheat oven to 375°F. Whisk together egg and 1 tablespoon water until well blended. Brush entire pie with egg wash. Bake on lowest oven rack until crust is golden and filling is bubbly, 1 hour to 1 hour and 20 minutes, shielding pie with aluminum foil after 50 minutes, if needed. Cool on a wire rack 2 hours before serving.

How To Make The Best Homemade Apple Pie:

To start the crust, take a small bowl and stir together the flour and salt and mix with a fork until they are combined.

Add in the cubed, cold butter and break it up into the flour with a fork or pastry blender.

The mixture will still have small lumps of butter and that is to be expected and what gives the flaky texture.

Slowly pour in the ice water to the mixture and mix it up with a fork until the dough starts to come together.

You do not want the dough to be sticky or dry, but a smooth texture. You might not even use all the water.

Once you have the right texture, work the dough into a ball and wrap it in plastic wrap and place it in the fridge for an hour.

While the dough chills in the fridge, prepare your apples by coring, peeling, and chopping them into small pieces or slices.

Then add the apples to a medium bowl along with the sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and lemon juice.

Mix everything together until the apples are coated. Once that is done set the bowl aside for later.

After the hour is up, preheat the oven to 375 degrees and remove the pie crust dough from the fridge.

Lightly dust a clean working surface with flour and set the dough on the flour.

Cut the dough in half and roll each half into the shape of a circle trying to get the dough about 1/8th of an inch thick.

Once the dough is rolled out, place one of the rolled out pieces into the bottom of a 8 or 9 inch pie pan.

Make sure that the dough covers the whole pan, trimming off any excess dough.

Add in the cut up apple mixture from earlier on top of the pie crust.

Place the remaining rolled out pie crust on top of the apple filling, trimming off the excess dough again.

Be sure to either crimp or make a wave pattern around the edges of the pie to ensure that the crust seals together.

Check out this video for instructions on how to do the edges of a pie!

When the edges are sealed, use a pastry brush to brush the top of the pie with the beaten egg.

Immediately after eggwashing the pie, sprinkle the remaining sugar on top of the pie.

Using a sharp knife, cut at least 4 slits in the top of the pie (this allows the pie to vent) or any other design that you might choose!

Place the apple pie in the oven and bake it for 50-60 minutes or until the crust turns a beautiful golden brown color.

Allow the pie to cool down and then serve it as is or with vanilla ice cream or whipped cream!

Be sure to have these while making this simple apple pie recipe:

  1. Mixing bowls (2)
  2. Fork
  3. Liquid measuring cup
  4. Knife
  5. Rubber spatula
  6. Rolling pin
  7. Pie pan
  8. Pastry brush (THESE work great!)

Grandma Barb’s Homemade Apple Pie #1

My grandmother Barb makes amazing homemade apple pies! She has several recipes that she uses and I really couldn’t decide which one to put on this site first. I literally did eeny meeny miney moe. I’ll be sharing her other apple pie recipe soon, in case that one is more your speed.

This is a very easy homemade apple pie recipe and we’ve been making it in my family for YEARS! As with all apple pies…it’s all about the pie crust-apple ratio. If you have an amazing buttery, flaky crust and slightly gooey, sweet-tart apples, you’re winning honey!

I use my best pie crust recipe for this apple pie and I simply love it! I’ve yet to switch over to a new pie crust recipe. I use this gem for all of my sweet pies!

I like my apple pie with really tart apples so I use only granny smith apples, but you can certainly switch it up with a variety of apples. One thing that I like about this apple pie recipe is that it pleases the crowd.

The men in my family aren’t really into overly sweetened desserts and the women are total opposites lol. This apple pie recipe strikes a good balance.

The apples are lightly spiced and the crust is perfectly buttery and flaky. Promise me that you will serve this with a side of vanilla ice cream!

70 Best Apple Pie Recipes to Bake This Fall

"Bake a homemade pie" should be on your fall bucket list this year&mdashand with good reason! We've rounded up the best apple pie recipes so you can win Thanksgiving dinner, earn the trust of your most discerning guests, or just enjoy the fruits of a day spent apple picking. After all, you don't need a special occasion to enjoy a delectable dessert. Any weeknight meal can be upgraded with the addition of a warm slice of apple pie (topped with a cold scoop of vanilla ice cream, of course!). These easy apple pie recipes can be made by bakers at any experience level, and they're sure to satisfy every sweet tooth in your family. From classic, traditional recipes to more newfangled options (apple pie taquitos or gingerbread apple pie, anyone?), there really is something here for everyone. Bite-sized, miniature pies abound too, in case you're looking for an easily transportable option for a holiday party or outdoor picnic, but we've also made sure to include a ton of full-size options so that you can enjoy pie the way your grandma would've made it. And of course, as any apple pie recipe connoisseur knows, presentation is just as important as taste when it comes to these apple-packed stunners. Our picks are just as gorgeous as they are delicious!

Browned and crisp at the edges, luscious and creamy inside. yup, this just might be the easy apple pie recipe of our dreams.

Get the recipe at The Cookie Rookie.

The best pie lattices look as good as they taste. This one's a bona fide showstopper.

Get the recipe at Jo Cooks.

Never choose between your favorite foods again! Taquitos and apple pie come together in this winning combination&mdashand the sauce on top is to die for.

Old Fashioned Apple Pie Recipe

The pie tastes just like the one Grandma made. However, to make life easier, I made a few adaptions to make it easier, without affecting the taste.

We use Granny Smith apples for this recipe. And to make life easy, we use an apple/peeler/corer slicer.

The first decision that you have to make is what type of apples to buy.

Although you can use a variety of apples, I always use Granny Smith Apples. This variety of apple provides the perfect level of tartness and holds up well during the baking process.

Once you have your apples, it is time to peel, core and slice them. We use an apple peeler/corer/slicer which makes easy work of this process. Simply put the apple on the end and crank the handle. Within minutes you will have apples that are ready for baking!

Next, make the sauce that will cover your apples during the baking process. This is a simple combination of butter, flour, and sugar. We use both white and brown sugar which gives it a deeper level of flavor.

You can use your favorite homemade pie crust recipe, or refrigerator store bought pie crust.

Prepare the pie crust. Although you can use your own homemade pie crust to make this old fashioned apple pie, we most often will opt for store bought refrigerator pie crust.

They taste absolutely delicious, and when you don&rsquot have time to make your own it is the perfect substitute.

Now it is time to assemble your pie. First line the pie plate with the first pie crust dough. Next, add in the sliced apples. Be sure to mound them high over the edge of the pie plate as they will shrink and bake down during the cooking process.

Weave The Dough To Make A Lattice Top Crust

Use a pie crust shield or aluminum foil to protect the edges from browning too much.

Next, cut the remaining pie crust into 3/4 inch strips. Place them on top of the apples, leaving a gap between each one. Now pull back every other strip and place another strip facing in the opposite direction.

Replace the pulled back strips in their original position, and pull back the other ones. Continue to lattice the pie crust until all strips have been used and you are satisfied with the pattern. Then pinch the edges together to seal the edges together.

Now it is time to pour the liquid over the lattice and down into the apple filling. This will allow some of the filling to coat the top pie crust to give it not only extra flavor, but it will also help with the browning process.

Allow the pie to rest to allow the filling to gel together and thicken before serving.

However, to prevent the edges of the crust from browning too much cover the edges before baking.

Use a silicone pie crust shield or aluminum foil to cover the outer rim of the crust and pie plate. Remove the protector for the last 15 minutes of baking to get the crust a nice golden color.

And the best hint of all &ndash let your old fashioned apple pie rest on a cooling rack at least 15 minutes prior to cutting with pie knife. This allows time for the pie filling to gel and become firmer, which allows the piece of pie to hold together better when cut.

Wine Country Apple Pie with Flaky Crust

This easy apple pie recipe shows you how to make a flaky pie crust from scratch with butter, without shortening. It also includes homemade apple pie filling ingredients.



To make the pie dough, mix dry ingredients with cold butter on low in a stand mixer to incorporate most of the butter, leaving some hazelnut-sized pieces. Turn the mixer off and add ¾ of the ice water all at once. Mix until dough starts to come together, adding more water if it looks too dry.

Turn dough out onto a floured surface and finish mixing by hand. To mix, flatten dough and fold it over itself two to three times. The dough should be mostly put together and slightly loose. Do not knead the dough. Wrap in plastic and refrigerate a minimum of 30 minutes or up to 2 days.

For the filling, peel and core apples, then cut into wedges or thin slices. Combine apples with ¾ cup of sugar, spices, vanilla and lemon juice. In a separate bowl, mix the cornstarch and 3 tablespoons of sugar.

Melt butter in a large pot over and when hot, add the apple filling mixture. Cook over medium-high heat, stirring constantly until the apples are tender but not mushy. While the apples are still cooking, gradually sprinkle the cornstarch and sugar mixture onto the apples to thicken the liquid. (You may not need all the starch mixture.) Remove from the heat and allow the cooked apples to cool to room temperature before filling your pie. The filling can be made the day before assembling and baking your pie.

Remove the refrigerated dough, divide in half, and roll on a floured surface. Place one rolled half in the bottom of a nine-inch pie pan (preferably glass, so you can see that the bottom crust is baking) and pinch off excess dough. Fill with cooked apple filling, or whatever pie filling you choose, and place second half of dough on top. Pinch top and bottom dough together to form a seal. (See video below for demonstration techniques.) Cut “vents” in your pie top, brush with egg wash and sprinkle with sugar to get a shiny, golden crust.

Bake in a preheated oven at 375 degrees (traditional) for 45-60 minutes or 350 degrees (convection) for 40-60 minutes towards the bottom of your oven to ensure the bottom crust is cooked. Check the pie frequently and be sure to rotate as necessary to bake evenly.

How Long to Bake Apple Pie

To bake, place the pie on a baking sheet (to catch the drippings) in a 375°F oven and bake for 20 minutes, or until the top starts to lightly brown, then lower the temp to 350°F and bake anywhere from 45 minutes to an hour or more longer.

The way you know that the apple pie is done is that the juices are noticeably bubbling. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.

At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the pie about halfway through the baking with foil.

Let the pie cool for an hour before cutting into it, and serve it plain or with whipped cream or vanilla ice cream!


  • 2 cups all-purpose flour, plus more for work surface
  • 1 cup cold unsalted butter or cold vegetable shortening, cut into small pieces
  • 1 teaspoon kosher salt
  • 9-10 tart apples such as Granny Smith or McIntosh (about 4 lb. total), peeled and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash of kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces

Prepare the Crust: Using your fingers, mix together flour, butter, and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tablespoons very cold water into mixture, kneading as you add water, until dough just comes together. (You may not need to add all the water.) Turn dough out onto a lightly floured work surface knead until it forms a smooth ball, 2 to 3 times. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic wrap chill at least 2 hours or up to overnight.

Unwrap 1 chilled dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang around edges. Refrigerate until ready to use.

Prepare the Filling: Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust sprinkle mixture with butter.

Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour roll into a 12-inch circle. Cut into 12 (3/4-inch-wide) strips. (Discard remaining dough scraps, or use for another purpose.) Arrange strips in a lattice design over Filling trim strips as needed to meet the bottom Crust overhang. Fold dough edges under, and crimp using your fingers or a fork.

Place assembled pie on a rimmed baking sheet. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (leaving pie in oven) continue baking 45 minutes. Cover loosely with aluminum foil to prevent excessive browning continue baking until juices are thick and bubbly, Crust is golden brown, and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack, and cool at least 1 hour.

Watch the video: Entdecken Sie den hausgemachten Apfelkuchen, der eine wahre Freude ist. Cookrate - Deutschland (September 2021).