If you’ve ever wanted to master a dessert that’s both a timeless classic and an absolute crowd-pleaser, you’re in the right place. I’m so excited to share The BEST Apple Pie Recipe with you—it’s my go-to when I want flaky crust and a filling that’s sweet, spiced, and perfectly tender. Trust me, once you try this, your family and friends will be asking for seconds (and yes, I’m guilty of eating more than one slice myself!). So, let’s jump right in and get baking; you’ll find this recipe surprisingly easy, rewarding, and downright delicious.

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Why You’ll Love This Recipe

Perfectly Flaky Crust: Double crust made from scratch means buttery, tender layers every time.
Balanced Sweetness and Spice: Just enough cinnamon and sugar to amplify the natural tartness of Granny Smith apples.
Lattice Top Charm: The woven crust looks fancy but is surprisingly simple to do with my tips.
Reliable and Tried-and-True: This recipe has won over picky eaters and pie skeptics alike in my family gatherings.

A piece of apple pie sits on a white plate with a silver fork resting beside it. The pie has a golden-brown lattice crust on top, with visible layers of soft, spiced apple slices underneath that appear juicy and tender. The crust edges are slightly crimped and have a flaky texture. Behind the pie, there are two green apples slightly out of focus. The plate is placed on a red and white checkered cloth, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Apple Pie, best apple pie, homemade apple pie, classic apple pie, easy apple pie

Ingredients You’ll Need

Every ingredient here plays its part perfectly—the tartness of Granny Smith apples cuts through the sweetness, the butter ensures a flaky crust, and a touch of flour helps thicken that luscious filling. Before you start, I always suggest picking crisp, fresh apples for the best texture.

Flat lay of a small stack of rolled-out double pie crust dough circles, a large white ceramic bowl filled with thinly sliced green Granny Smith apples, a small white bowl of ground cinnamon, a small white bowl with cubes of unsalted butter, a small white bowl of all-purpose flour, a small white bowl of granulated sugar, a small white bowl of clear water, and one whole uncracked brown egg placed beside a small white bowl with a beaten egg wash mixture, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Apple Pie, best apple pie, homemade apple pie, classic apple pie, easy apple pie

Double Pie Crust: Homemade or store-bought—homemade adds that extra love and flakiness.
Granny Smith Apples: Their tartness balances sweetness wonderfully and holds up well during baking.
Cinnamon: A classic warm spice that gives the pie its comforting flavor.
Unsalted Butter: Adds richness and helps meld the filling flavors.
All-Purpose Flour: Thickens the juices so your pie isn’t runny.
Water: Used both in the filling mixture and for sealing the crust.
Granulated Sugar: Sweetens and enhances the natural apple flavor.
Egg (plus water for egg wash): This gives your crust that gorgeous golden sheen.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about The BEST Apple Pie Recipe is how easy it is to tweak to your taste. Whether you like it spicier, a bit sweeter, or want to add some texture, there are plenty of ways to make this pie your own.

Spiced Up: I sometimes add a pinch of nutmeg and cloves for a deeper warming spice blend, especially in the fall.
Extra Crunch: Toss some chopped walnuts or pecans into the filling for a delightful crunch my family goes crazy for.
Less Sweet: If you prefer a less sweet pie, reduce the sugar by a quarter cup—especially if your apples are on the sweeter side.
Gluten-Free: Use a gluten-free pie crust and substitute the all-purpose flour with cornstarch or a gluten-free thickener for a safe swap.

How to Make The BEST Apple Pie Recipe

Step 1: Prepare Your Pie Crust and Filling Sauce

I always start by making my double pie crust recipe and chilling it as instructed—this step is crucial for that flaky texture. While the dough chills, I melt butter over medium heat in a saucepan, whisk in 3 tablespoons of flour, and let it simmer for a minute. Then, I slowly add water and sugar, bringing it to a boil before simmering it gently for about three minutes. This magical mixture thickens the filling and helps balance the juicy apples once baked. Pro tip: whisk constantly to avoid lumps!

Step 2: Prep Your Apples and Combine

Peeling and slicing apples is one of my favorite parts—using Granny Smiths here gives you a great tart punch. Toss the sliced apples with cinnamon and then pour the warm butter-sugar sauce over them, stirring gently to coat every slice. This ensures that spice and sweetness get into every bite. I discovered that tossing the apples while the sauce is warm really helps the flavors soak in beautifully.

Step 3: Roll Out Crust and Add Filling

Flour your surface lightly and roll the bottom crust to about a 12-inch circle. Wrapping it around your rolling pin makes transferring it to your 9-inch pie plate a breeze. When adding the apple filling, mound it nicely in the center but be careful to keep the edges clean—it makes sealing much easier later. I learned this trick the hard way after a few pie disasters!

Step 4: Create the Lattice Top

Rolling the second crust into 11 inches and slicing it into 10 strips is my favorite part. I love the rustic charm a lattice top adds, and with a bit of patience, you’ll weave those strips like a pro. Brush the top with an egg wash made from one egg and a tablespoon of water—the shine and golden color are worth every brushstroke. If you want, check out my video tutorial for visual help on the lattice weaving!

Step 5: Bake to Perfection

Bake the pie at 425°F for 15 minutes to set the crust, then lower the oven to 350°F for 45 more minutes. You’re looking for soft apples and bubbling filling peeking through the lattice vents for at least 5 minutes—this is the sign your pie’s perfectly cooked inside. Once out of the oven, be patient and let it rest at room temperature for an hour before slicing—it helps those juices settle, so your slices won’t be soggy.

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Pro Tips for Making The BEST Apple Pie Recipe

Keep the Dough Cold: Cold dough is your friend; it helps keep the crust flaky instead of tough.
Use a Sharp Knife or Mandoline: For slicing apples thin and evenly, which helps them cook uniformly.
Don’t Overfill: Leaving a bit of space at the top keeps juices from bubbling over and burning.
Watch Your Oven Temperature: Sometimes ovens run hot or cold—checking late in baking ensures your crust doesn’t brown too much before filling cooks.

How to Serve The BEST Apple Pie Recipe

The image shows a slice of apple pie on a white plate with a silver fork on the side. The pie has a golden brown, flaky crust on top with a braided lattice pattern, and the edges are wavy and slightly crimped. Inside, there are roughly four layers of soft, cooked apple slices coated in a light brown cinnamon-spiced sauce. The filling looks tender and juicy, and you can see a little shine from the glaze. The background has a white marbled texture, and there are two green apples and a white ceramic dish with more pie behind the plate. photo taken with an iphone --ar 2:3 --v 7 - Apple Pie, best apple pie, homemade apple pie, classic apple pie, easy apple pie

Garnishes

I love to keep it simple with a scoop of vanilla bean ice cream or a dollop of whipped cream right on top. For a little extra flair, a sprinkle of cinnamon sugar or a drizzle of caramel sauce works wonders. I’ve even tried a tiny pinch of flaky sea salt for a fun sweet-salty twist, which gets rave reviews!

Side Dishes

This apple pie pairs beautifully with a warm cup of coffee or a spiced chai latte. If I’m serving it as part of a bigger meal, a sharp cheddar cheese board nearby always surprises guests—incredible how well apple pie and cheddar get along!

Creative Ways to Present

For holiday dinners, I sometimes garnish each slice with a sprig of fresh mint and a few pomegranate seeds to add color and freshness. If you want to go bold, serve mini apple pies in small ramekins—perfect for parties and delightful conversation starters.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pie tightly with plastic wrap and keep it in the fridge; it stays fresh for about 3-4 days. I’ve found keeping it chilled helps keep the crust from getting too soggy, but if you want that fresh-baked glaze, a quick reheat does wonders.

Freezing

For longer storage, I freeze unbaked pies wrapped in plastic and foil—this way you can bake it fresh whenever you want. Alternatively, freezing baked slices on a tray first before wrapping keeps them from sticking together. When done right, frozen apple pie tastes just as scrumptious!

Reheating

My favorite method is reheating slices in a 350°F oven for about 10–12 minutes—it crisps the crust back up nicely without drying the filling. Microwaving works in a pinch but can make the crust soggy, so I save that for emergency late-night snacks!

FAQs

Can I use other types of apples besides Granny Smith in this recipe?

Absolutely! While Granny Smith apples are my favorite for their tartness and firmness, you can mix in sweeter varieties like Fuji or Honeycrisp for a more balanced flavor. Just be mindful that sweeter apples may require reducing the sugar slightly.
How do I prevent a soggy bottom crust?

To avoid sogginess, make sure your filling isn’t overly wet—thickening it with the flour-butter sauce helps. Also, blind baking (pre-baking) the bottom crust for a few minutes before adding filling can improve crispiness. Lastly, letting the pie cool before cutting helps the juices set.
Can I make this pie vegan or dairy-free?

Yes! Use a dairy-free butter substitute and a vegan pie crust. For the egg wash, you can brush the crust with plant-based milk or melted coconut oil to get a nice golden finish.
How long can I make the pie ahead of time?

You can assemble the pie the day before baking and keep it refrigerated, tightly wrapped. Just bring it back to room temperature before baking, and you might need to add a few extra minutes to the baking time.
What’s the best way to store leftover pie?

Wrap leftover pie tightly in plastic wrap or store in an airtight container in the fridge. It will stay fresh for 3 to 4 days. Reheat gently in the oven to restore some of the original texture and warmth.

Final Thoughts

Making The BEST Apple Pie Recipe feels like baking a little slice of happiness. It’s the kind of recipe that brings people together, whether for holidays or just a cozy weekend treat. I hope you enjoy the process as much as the delicious results—you might even find yourself looking forward to apple season! So go ahead, grab your rolling pin and give this pie your personal touch. I promise, it’s worth every moment in the kitchen.