With a mountain of gooey cinnamon apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.
I originally published this recipe in 2018 and have since added new photos, a video tutorial, and several helpful success tips. I also added an optional pre-cook step for the apple filling. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
I’m a published cookbook author, and I bake as a profession. So you can imagine I’m often asked about my *favorite* dessert. And, without hesitation, my answer is ALWAYS homemade pie.
In particular, apple pie. Below you’ll find my favorite pie… and baking recipe… on the planet. It’s my #1 choice out of all the Thanksgiving pies, but I certainly don’t limit it to the fall season – it made the cut for my collection of delicious summer pies, too! I’ve been making this recipe for years, and after testing multiple different fillings, spices, apple varieties, and other little tweaks, I consider the recipe below to be my very best apple pie.
Here’s what a few more readers are saying:
Alexia commented: “WOW! The best apple pie I have ever had or made. As with all of the recipes Iโve tried from Sally, itโs a keeper for sure! โ โ โ โ โ “
Sofia commented: “Everyone I make this for says itโs the best apple pie theyโve ever had!! โ โ โ โ โ “
Caitlin commented: “My FAVORITE apple pie! I have tried a handful of other recipes and felt none of them got it quite ‘right.’ This one was a hit and I canโt wait to make it over and over again! โ โ โ โ โ “
Here’s Why You’ll Love This Apple Pie, Too
- Classic recipe, without any complicated ingredients
- Golden flaky double pie crust provides a crisp contrast to the soft and juicy filling
- Caramelized filling peeking through the lattice
- Deliciously sweet, cinnamon-spiced filling
- Tall slices with oodles of tender apples that aren’t overly mushy
- Comforting, nostalgia-filled flavor
- Completely out-of-this-world with a scoop of vanilla ice cream on top
This pie is deep-dish style, but you don’t need a super special pie dish to get started. Any 1.5- to 2-inch-deep pie dish works here. You’ll simply pile those apple slices nice and high!
Let’s get started.
Begin With Quality Pie Crust
You need a sturdy crust to hold in the mountain of apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There’s nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite, and I’ve been using it ever since I could lift a rolling pin.
This recipe uses both butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, I swear by using both shortening and butter. You can taste the difference.
Key Ingredients You Need
Once you have your pie dough ready, you can gather the rest of the ingredients. My apple pie recipe has a deliciously gooey, sweet, and spiced apple filling. The ingredients in the filling are my go-to choices for most apple pie recipes including my apple cheddar pie and salted caramel apple pie, too.
- Apples – It’s best to use a variety of apples in apple pie. Just like when we make apple cake or apple cobbler, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. Here is a complete list of the best apples for baking.
- Spices – Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. I always add allspice to the filling for a little something extra. I use the same warm blend in baked apple cider French toast and apple zucchini bread, too.
- Lemon – A touch of lemon is crucial here. You don’t use enough to actually taste the lemon; add a splash to prevent the apples from browning and to keep the flavor bright. (Flavor is a bit flat without it, so do not skip this!)
- Sugar – Sugar sweetens the pie filling. You can actually use white granulated sugar or brown sugar here. I typically use white sugar so the apple and spice flavors really shine.
- Flour – Flour thickens the pie filling.
Do you crave extra flavor? You’ll love this apple cranberry pie or chai-spiced apple pie.
What Are the Best Apples to Use for Apple Pie?
Firmer apples are ideal for baking a pie. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples. For apple pie, I usually use 4โ5 tart and 4 sweet.
- Tart apples for baking: Granny Smith (in my opinion, this is the best overall apple for baking), Braeburn, Jonathan, and Pacific Rose
- Sweet apples for baking: Jazz, Pazazz (sometimes harder to find but delicious!), Honeycrisp, Pink Lady, SugarBee, SweeTango, and Fuji
For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking.
In Pictures: How to Make Perfect Apple Pie
Roll out the bottom pie dough. Tuck the dough into a deep-dish pie plate. Refrigerate as you prepare the filling. Remember, cold pie dough is key to pie-making.
Make the filling. Stir all of the filling ingredients together in a large bowl. An optional step, and something I’ve been doing more recently, is to pre-cook the filling on the stove for just a few minutes. This begins to soften the apple slices, and helps to meld the flavors together. I find it makes for a juicier, and even more flavorful filling!
Pile the filling into the pie dish. Don’t just pour in the apples. Instead, make sure the slices are compact inside. Tuck them in tightly so there’s hardly any air pockets. The filling is already so juicy:
Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I top the pictured pie. You’ll need a pastry wheel, pizza cutter, or sharp knife to make the lattice strips. A pair of kitchen shears is also handy for trimming any excess pie dough overhang.
Alternatively, you can make a double-crust pie by laying the second rolled-out pie crust on top. Slit some vents on top with a sharp knife.
Don’t want to mess with a top crust? Try my apple crumble pie, apple cranberry crumble pie, or make an apple galette.
Flute the edges. Here is my video for how to flute pie crust. You could also simply crimp the edges with a fork, a method I show in the same video.
Brush with egg wash. Egg wash is a combination of egg and milk, and it’s what gives the pie crust its golden sheen. Pie crust looks very dull without the egg wash. For a little crunch and sparkle, I always add a sprinkle of coarse sugar on top, too.
Optional step: Refrigerate the pie for 20โ30 minutes before baking, to help set the lattice.
Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. I recommend placing a baking sheet on the rack below the pie, to catch any bubbling-over juices.
Start baking the pie at an initial high temperature to help set the crust. After 25 minutes, reduce the oven temperature as the recipe card instructs below.
When I lower the oven temperature, I also add a pie crust shield. You can buy one, or you can make a DIY pie crust shield out of aluminum foil. Tear off a large square of aluminum foil, fold it in half, and then cut a half-circle in the center of the folded edge. Unfold it and place it on the pie. This will protect the edges, to ensure the crust doesn’t burn.
How Do I Know When Apple Pie Is Done?
A visual cue is helpful when determining the pie’s doneness. If the crust is golden, and the filling is bubbling up through the lattice, the apple pie is done. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200ยฐF (93ยฐC) when done.
Cool the pie: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait!
4 Apple Pie Success Tips
- Uniform-Size Apples: Make sure your apple slices are uniform in size. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to be tender, while retaining some texture. Aim for about 1/4-inch-thick slices. If the apple slices are too thin, they’ll just pack themselves down and you’ll be on your way to making an applesauce pie. For best texture, make sure to peel your apples, too.
- Use a Ton of Apples: You will be surprised how many apple slices can fit into a pie crust. Pile them so high that it looks ridiculous. I’ve made this recipe hundreds of times, and I’m still shocked with how many I can squeeze in!
- Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but also perfect for regular (non-deep-dish style) pies as well. You want a pie dish that’s at least 1.5 to 2 inches deep.
- Flute or Crimp the Edges: To adhere the top and bottom crust together, and to seal in the juicy filling, be sure to flute or crimp the pie crust edges.
Top the slices with vanilla ice cream and, if desired, a drizzle of salted caramel… because we don’t mess around when it comes to dessert. A dollop of whipped cream would be excellent here, too!
If you’re looking for individual-portion desserts, you may love these apple turnovers, apple pie baked apples, individual apple crumbles, or my apple hand pies. No shortage of apples around here.
And if you have an abundance of apples on your hands, whip up a batch of my honeycrisp apple sangria!
You don’t have to pre-cook the filling before spooning it into the pie crust, but it’s a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle. I’ve never regretted taking this step, and it’s certainly catapulted my apple pies from good to great.
You don’t have to pre-bake the bottom pie crust for this pie. There’s simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough. See How Do I Know When Apple Pie Is Done above. Additionally, and this is important, I strongly recommend using a glass pie dish. Glass conducts heat slowly and evenly, and you can literally *see* if the bottom crust is done.
Skip traditional pie crust and make my salted caramel apple pie bars, caramel apple cheesecake pie, or my classic apple crisp recipe instead. You might also enjoy my baked apples!
Homemade apple pieโwith its combination of sweet, juicy apples and warm, comforting spices all encased in a buttery, golden crustโis such a quintessential American dessert. Every delicious bite evokes a sense of home, nostalgia, and tradition, and I know youโll love it as much as I do!
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My Best Apple Pie Recipe
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour, 5 minutes
- Total Time: 7 hours (includes cooling)
- Yield: serves 8-10
- Category: Pie
- Method: Baking
- Cuisine: American
Description
With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flourย (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5. The pie dough needs to be refrigerated for at least 2 hours before using.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Place the pie shell in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.ย
- Optional pre-cook: Pour the apple filling into a very large skillet or Dutch oven. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Remove from heat and set aside to slightly cool. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it!
- Preheat oven to 400ยฐF (204ยฐC).ย
- Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
- Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. Optional: Refrigerate the pie for 20โ30 minutes to help set the lattice’s shape.
- Bake the pie on the middle oven rack for 25 minutes. I recommend placing a baking sheet on the bottom rack to catch any bubbling-over juices. After 25 minutes, keeping the pie in the oven, reduce the oven temperature to 375ยฐF (190ยฐC). Add a pie crust shield (see Note for homemade shield) to prevent the edges from over-browning. Continue baking until the pie is golden brown and the filling is bubbling through the lattice, 35โ45 more minutes. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200ยฐF (93ยฐC) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- โโCover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Apple Peeler | Glass Mixing Bowl | Rubber Spatula | Large Skillet or Dutch Oven (for optional pre-cook) | Rolling Pin | Pie Dish | Pastry Wheel or Pizza Cutter | Kitchen Shears | Pastry Brush | Coarse Sugar |ย Large Baking Sheet | Pie Crust Shield | Cooling Rack | Instant Read Thermometer
- Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp apples.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Hand Pies: If you want to make smaller individual apple pies, try my apple hand pies recipe.
Reader Comments and Reviews
Just wanted to say you guys rock. Been my go-to recipe site for years.
Thank you so, so much!
Hi Sally! Iโm making this pie for tomorrow evening. Did I read the apple filling can be made the day before?
Love your recipes! Happy Thanksgiving!
Dianne
Hi Dianne! The filling would release a lot of moisture, which would make the pie too wet. You could then reduce that liquid on the stove and add back to the filling, if you would like to prepare the filling ahead of time. Otherwise, see Notes after the rice for our recommended make-ahead instructions.
For a slightly bigger pie like 10-12 inch would the bake time change ?
If using a 10 inch pan, the recipe could stay the same. Thereโs quite a bit of filling, and enough crust.
Can I make this one day ahead? Itโs for Thanksgiving at 2pm tomorrow and want to make it tonight to save time tomorrow.
Hi Holly, absolutely. Cover the baked pie and leave at room temperature overnight.
Can I top with a plain crust or does it have to be lattice?
Hi Bee, it does not have to be lattice. You can top with a full crust, making sure to add a few slits to the top for heat/steam to escape while baking.
LOVE all your recipes!! Making this for Thanksgiving because itโs my go to recipe. Can I assemble the pie with filling and crust, then leave in the fridge for 1-2 days and bake the morning of?
If I fully make the pie and put it together (crust and filling) am I able to freeze the whole thing and then I bake it, or should I thaw it
Hi Jane, we donโt recommend freezing the unbaked pie โ it will get soggy between thawing and baking. Weโve had good results with freezing the baked pie! See the make ahead/freezing instructions in the recipe notes for details.
Made this last thanksgiving, can’t wait to do it again!!!!!
I would like to slightly cook the apples on the stove as you suggest before I put in the pie plate. Therefore, can I maybe take your filling recipe and do it one and a half amount or even one and a quarter the amount? This way, the pie would have even more filling and maybe be a little higher.
Hi Gayle, for best results, we recommend sticking with the apple amounts as written. The filling is still very high (as you can see in the photos) with pre-cooked filling! No need to add more apples when pre-cooking.
can I use a deep dish pan if i don’t have a standard sized one?
Hi SG, that should work just fine. Enjoy!
Hi Sally, do I need to use a deep dish pie dish or can I use a standard?
A standard pie dish is great here, Vanessa!
Can honey replace the sugar?
Hi Kim! Honey would add extra liquid to the apple mixture and we have not tested it ourselves. We recommend sticking with sugar for best results.
Can I use a sugar alternative to make the pie sugar free
This pie is delicious! How would you reheat from frozen, if fully cooked? Thaw in refrigerator first, or put in the oven from the freezer? And what temp/time?
Thank you!
Hi Rebecca! So glad you enjoyed it. If the pie is fully baked and frozen, follow the recipe notes and thaw it in the refrigerator overnight, then bring it to room temperature before serving. If youโd like it warmed after thawing, you can place it in a 300ยฐF (150ยฐC) oven for about 15โ20 minutes until gently heated through. Keep it loosely covered with foil so the crust doesnโt over-brown. Enjoy!
Its baking as we speak! Love your recipes- Happy Thanksgiving to you and yours!!
Hi there!
Is there anything I should adjust in this recipe to adjust to altitude?
Warm regards,
Abigail
Hi Abigail, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I am making pie ahead for Thanksgiving. I am baking now, should I leave it out until tomorrow to cool and then freeze? Thank you for your prompt reply.
Hi Janet, fully cool the pie before freezing.
Thank you Trina! This recipe was soooo easy to follow. All the steps are perfectly explained. I even tried my first lattice, and with those instructions it was easy. Thank you for all you do for bakers, Sally! I LOVE your recipes!!
I just made this yesterday (with store bought pie dough) and it came out delicious. Everyone loved it. I made the banana walnut cookies last weekend – also delicious! I’m really enjoying my Baking 101 cookbook.
Iโm excited to marks this for Thanksgiving! I love all of your recipes!
Question. You say to chill the prepared pie dough, and to chill again when the pie is assembled. You also recommend a glass pie dish. Wonโt it crack if it goes from the fridge to the oven? Would ceramic as well? I have an aluminum one too – would that be best to use?
Hi Corissa, any of those pans should work just fine. If you have an oven-safe glass pie dish, the temperature difference from the refrigerator to the oven should not cause the pie to crack. We’ve never had any issues with it. But if you are concerned at all, an aluminum pie dish will work here, too!
Can you make the filling a day or 2 before baking and then just add the filling to the crust right before you bake it?
Hi Michael, see recipe Notes for a few different recommended make ahead options. Hope the pie is a hit!
This is a good recipe but for my oven the baking temps are too high and the baking times too long. The top crust started to burn especially around the edges, even though I used a shield for the edges and a foil tent for the top.
Can I add boiled apple cider to this recipe? If yes, how much do you think I can add, and what adjustments would I have to make?
Hi Laurie, we havenโt tested the addition of boiled cider here, and it would take some experimenting to ensure the filling still sets properly and doesnโt become overly runny. Let us know if you decide to try anything!
What kind of apples do you suggest using for this pie?
Hi Christina! See blog post above for the best apples to use or our Best Apples for Baking. We usually use 4 Granny Smith and 4 Honeycrisp apples here.
My husband says it is the best pastry I ever made. I guess it is all thanks to this recipe. I use all butter crust from this page. The only thing I changed was adding corn starch to apple filling, not regular flour. I mixed honecrisp and granny smith apples.
Iโve used several of your recipes and loved all of them. This was no exception. Using your pie crust with this recipe I made the best apple pie ever! Itโs truly delicious and I have one very happy husband! Thank you!
I came across this recipe when looking for a good lattice apple pie recipe because my husband loves apple pie. I had never attempted making a pie from scratch before and thought I’d give it a whirl. I used the homemade pie crust listed in the recipe as well. I can’t believe how easy it all was. The step by step instructions and tips made the experience easy and took away any fear of failure while making it. I’m making it for Thanksgiving this year and can’t wait to see if the family loves it as much as my husband and I did!
Hello! I need to do the vast majority of my Thanksgiving baking on Monday this year. What will the downside be in making it more than a day beforehand?
Hi Courtney! The crust will lose its crisp. We recommend freezing the pie for a longer make-ahead option!
Hi! I did your pie and everybody loved it! But my mother in law is diabetic and Iโm looking for a pie that she can eat with a peace of mind! Do you recommend me one? Iโm looking for a pie, does not have to be with apples! Thank you so much
Hi Victoria, we’re so glad the pie was a hit! Our website focuses on traditional baking recipes and we do not have any experience with diabetic-friendly baking. We do have a section of healthier sweet recipes that might fit your needs. Hope this helps!
Hi! My mother-in-law is diabetic and makes an amazing apple pie – she just uses a sugar substitute, and of course eats it in moderation, given the natural sugars of the apples. (: When I bake and need a substitute I use Truvia brand stevia because they make some specifically for baking (both white and brown sugar subs, and if you need powdered sugar, you can pulse the white in a food processor with a tiny amount of cornstarch too!) Just make sure to halve what the recipe calls for in sugar, as stevia is much sweeter, and if she’s especially concerned, double check that you’re getting the 100% stevia, rather than the sugar cane and stevia mix. Good luck!