This delicious and easy homemade apple pie recipe makes one classic 9-inch double-crust pie with about 8 servings. It uses a buttery pastry, a balanced mixture of tart and sweet apples, cinnamon, nutmeg, and a simple egg wash, then bakes at 425°F before finishing at 375°F.
The result is a deeply golden crust wrapped around tender apples and warmly spiced juices. Plan for 30–45 minutes of preparation, at least 30 minutes of dough chilling, 50–60 minutes of baking, and at least 2 hours of cooling so every slice holds together beautifully.
Jump to RecipeWhy You’ll Love This Recipe
This homemade apple pie has the familiar comfort of a traditional bakery pie, but the method is straightforward enough for a first-time pie baker. The pastry contains only flour, sugar, salt, butter, and ice water, while the filling needs a short toss in one bowl.
A combination of apples gives the pie more character than using one variety alone. Tart Granny Smith apples bring structure, while Honeycrisp, Braeburn, or Golden Delicious apples contribute sweetness and a pleasant softness.
The filling is warmly seasoned without allowing the spices to overpower the fruit. Cinnamon and nutmeg support the apples, lemon juice adds brightness, and a small amount of flour helps the juices thicken as the pie bakes.
If you are planning a dessert table, you can also serve this pie alongside our blueberry crumble pie for a colorful pair of fruit desserts.
Ingredients You’ll Need
Gather every ingredient before starting, especially the butter and ice water. Cold ingredients are essential because firm butter pieces create flaky layers in the crust as they melt in the oven.
- For the pastry: 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon fine salt, 1 cup cold unsalted butter, and 6–8 tablespoons ice water.
- For the filling: 6–8 medium apples, about 3 pounds, 2/3 cup granulated sugar, 1/4 cup all-purpose flour, 1 tablespoon lemon juice, cinnamon, nutmeg, salt, and optional vanilla.
- For finishing: 2 tablespoons unsalted butter for dotting the filling, 1 large egg, 1 tablespoon water or milk, and optional coarse sugar.
For the apples, try Granny Smith with Honeycrisp, Braeburn with Golden Delicious, or another tart-sweet combination. Peel and core the apples, then slice them evenly so they cook at roughly the same rate.
For another apple-inspired idea that requires no pastry rolling, see our creamy Snickers apple salad. It makes a fun contrast to this warm, classic pie.
How to Make It Step-by-Step
Step 1: Begin the pastry by whisking the flour, granulated sugar, and fine salt in a large bowl. Add the cold butter cubes and cut them in with a pastry cutter or your fingertips until you see pea-sized pieces mixed with a few larger, flat flakes.
Step 2: Sprinkle in 6 tablespoons of ice water, one tablespoon at a time, gently mixing after each addition. Stop as soon as the dough holds together when pressed, adding up to 2 more tablespoons only if the mixture remains dry.
Step 3: Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a disk, wrap it well, and refrigerate for at least 30 minutes so the butter firms and the gluten relaxes.
Step 4: While the dough chills, prepare the filling. Toss the peeled, cored, sliced apples with the sugar, flour, lemon juice, cinnamon, nutmeg, salt, and optional vanilla until every slice is lightly coated.
Step 5: Roll one dough disk into a circle large enough to fit a 9-inch pie plate with a little overhang. Carefully transfer it to the plate, easing it into the corners without pulling or stretching the pastry.
Step 6: Spoon the apple mixture into the crust and arrange it into an even mound. Dot the apples with the 2 tablespoons of butter, which will melt into the spiced juices during baking.
Step 7: Roll out the second dough disk and lay it over the filling. Trim the edges, press the top and bottom crusts together, and crimp them with your fingers or a fork to seal the pie.
Step 8: Cut several vents in the top crust so steam can escape while the apples cook. Beat the egg with 1 tablespoon of water or milk, brush it over the pastry, and add coarse sugar if you want a crisp, sparkling finish.
Step 9: Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C). Continue baking for 35–45 minutes, watching for a deeply golden crust and visible bubbling through the vents.
Step 10: Transfer the finished pie to a cooling rack and wait at least 2 hours before cutting. The juices will thicken during this time, giving you cleaner slices instead of a loose, watery filling.
Pro Tips for a Flaky Crust
The most important pastry rule is to keep everything cold. If the butter begins to feel soft while you work, place the dough in the refrigerator for a few minutes before continuing.
Avoid kneading the dough like bread. Gentle mixing leaves visible butter pieces in the pastry, while overworking can make the crust tough and less tender.
Do not judge doneness by crust color alone. The filling needs to bubble visibly through the vents, showing that the apples and thickener have reached the proper heat.
If the rim becomes dark before the center is ready, cover the edges with foil or use a pie shield. You can also refrigerate the assembled pie for 10–15 minutes before baking if the dough has softened during shaping.
For a warmer spice profile, use 1/2 teaspoon cinnamon plus 1/4 teaspoon each of ginger and allspice. You may also replace part of the granulated sugar with light brown sugar for a deeper caramel note, or add 1/2 teaspoon vanilla or 1 tablespoon bourbon.
Serving, Storage & Reheating
Serve the pie at room temperature or slightly warm, with vanilla ice cream, whipped cream, or a spoonful of softly whipped cream. The crisp crust and fragrant apples are especially satisfying when the pie has rested fully but is still fresh.
Cover leftover pie and keep it at room temperature for up to 2 days, or refrigerate it for longer storage. To warm a slice, place it in a moderate oven until heated through so the crust has a chance to regain some crispness.
This dessert is a natural choice for Thanksgiving, family gatherings, and autumn potlucks because it can be baked ahead. For a non-pie treat on the same dessert table, our easy beignets offer a light, powdered-sugar finish.
Ways to Complete the Dessert Table
Apple pie is rich and warmly spiced, so pair it with desserts that offer a different texture or temperature. A chilled fruit pie, a crisp crumble, or a light fried pastry can make the selection feel varied without requiring complicated decoration.
For a tropical option, serve slices of our no-bake pineapple pie alongside the apple pie. Its cool, creamy filling creates a refreshing contrast to the buttery baked crust.
If you are hosting brunch or a casual supper, a savory baked side can round out the menu before dessert. Our spicy honey cornbread muffins bring a sweet-and-savory note that works beautifully with a cozy seasonal meal.
Delicious & Easy Homemade Apple Pie Recipe
Ingredients
Method
- Whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture contains pea-sized pieces and a few larger flakes.
- Add 6 tablespoons of ice water gradually, tossing gently until the dough begins to hold together. Add the remaining water only if needed, then divide the dough into two disks, wrap, and refrigerate for at least 30 minutes.
- Toss the sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and optional vanilla. Set the filling aside while you roll the pastry.
- Roll one chilled dough disk into a round large enough to fit a 9-inch pie plate. Transfer it to the plate, gently pressing it into the bottom and sides without stretching.
- Add the apple mixture to the pastry and dot the top with the 2 tablespoons of butter. Roll out the second dough disk and place it over the apples.
- Trim the pastry, crimp the edges, and cut several vents in the top crust. Beat the egg with the water or milk, brush it over the crust, and sprinkle with coarse sugar if desired.
- Bake at 425°F (220°C) for 15 minutes. Reduce the oven to 375°F (190°C) and continue baking for 35–45 minutes, until the crust is deeply golden and the filling is bubbling.
- Cool the pie on a rack for at least 2 hours before slicing. This resting time allows the hot juices to thicken and helps the wedges stay together.
Notes
Final Thoughts
This delicious and easy homemade apple pie recipe delivers the classic combination everyone hopes for: flaky golden pastry, tender fruit, warm spice, and thick, fragrant filling. The technique is simple, but keeping the ingredients cold and allowing the baked pie to cool completely makes a meaningful difference.
Choose a mixture of tart and sweet apples, bake until the filling visibly bubbles, and resist the temptation to slice early. After two hours of cooling, each wedge will be easier to serve and ready for a scoop of vanilla ice cream.
Once you make this version, you can adapt the spice blend or sugar while keeping the reliable foundation intact. Save it for holidays, weekend baking, or any evening that calls for a truly comforting homemade dessert.
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