Comforting, old-fashioned and oh so good, there’s nothing better than a homemade apple pie recipe, and this, hands down is the best! Simple to make and best served with a scoop of vanilla ice cream.
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Best Apple Pie
When you think of a classic American dessert, apple pie has to be right up there.
Let’s be honest, there’s never a bad time for this traditional pie, Easter, Thanksgiving, 4th July, no one will ever be upset to see this beauty arrive at the table!
Seasoned with the warming flavors of nutmeg and cinnamon, this deep filled apple pie is all kinds of delicious.
Why You’ll Love this Homemade Apple Pie Recipe:
- A family favorite: This has to be one of the most beloved fruit pie recipes in our family, and I’m sure it will be in yours too! This easy dessert never fails to please!
- Easy: Quick to make with simple ingredients, skip the store-bought pie and whip this up instead!
- Traditional recipe: If you want a classic apple pie recipe, this is it. No crazy or fancy ingredients, just a good old-fashioned pie!
How to Make Apple Pie from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the dry ingredients in the melted butter.
- Toss the apples in the mixture.
- Fill the bottom pie shell with the apple mix.
- Roll out the remaining dough and seal the pie.
- Brush with beaten egg.
- Bake!
Hands down the best apples to use are Granny Smith. They never fail! They are tart and firm, so hold their shape during baking whilst being bold in flavor. If you don’t have Granny Smith, other tart, firm apples like Honeycrisp, Jonagold, and Braeburn will work well.
A freshly baked apple pie will keep well for 4 days. It will keep well for 2 days at room temperature and then 2 days in the refrigerator. Keep it loosely covered with foil, or keep in an airtight container so that the pastry doesn’t dry out. The apple pie can be enjoyed cold or heated gently in the oven to serve.
Yes, so be sure to make 2! You can freeze your apple pie either before or after baking, and you can also make the filling and freeze that separately.
– Apple Pie Filling: You can freeze the apple pie filling for up to 12 months. Place in an airtight container and thaw in the fridge overnight before filling your crust.
– Unbaked: Make up the pie and then wrap securely in plastic wrap and place in a Ziplock bag. It will keep well for 2 months. Cook the pie right from frozen at 450°F for 25 minutes.
– Baked: Let the pie cool completely before wrapping it and placing in a Ziplock bag. It will keep for up to 6 months. Cook straight from frozen at 350°F for 30 minutes, with the top covered with foil to prevent burning.
Frozen pies are best reheated/cooked from frozen rather than being defrosted first; otherwise, the pastry can get soggy.
Recipe Tips and Tricks
- I use tart, granny smith- but if you prefer sweeter pie, use apples such as Golden Delicious.
- To make this pie super quick and easy to make, I use a store-bought dough, but you can of course use your favorite pie crust recipe.
- If the edges of the crust begin to brown before the center, cover the edges with foil so they don’t burn, and allow the pie to continue baking until the center crust is done.
Hands down, there is no better dessert than a homemade apple pie. It’s been a classic choice for so long because it’s so good! I know you will love this recipe!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Apple Pie Recipe
Ingredients
- ½ cup granulated sugar 100 grams
- ¼ cup all-purpose flour 30 grams
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- 5 granny smith apples sliced or chopped to preference
- 1 store-bought refrigerated pie crust top and bottom
- 1 large egg 50 grams, for egg wash
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the sugar, flour, salt, nutmeg, cinnamon, and melted butter, and toss with the sliced apples, until they are completely coated.½ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter, 5 granny smith apples
- Fill the bottom pie shell with the apple mixture and spread evenly.1 store-bought refrigerated pie crust
- Roll out the remaining dough and place over the filling. Crimp or flute the edges to seal the bottom and top crusts together. To pinch the edges, place your index finger on the inside of the crust and use your other index finger on the outside of the crust, to make a ruffle. Pinch the top and bottom crusts together as you make the ruffle, to seal the pie.
- Cut a few small holes or use a fork to place holes in the top crust for venting, unless doing lattice for the top crust.
- Whisk one egg and then brush the top and sides of the crust.1 large egg
- Bake for about 30-35 minutes until the crust is golden brown. If the edges of the crust begin to brown before the center, cover the edges with foil so they don’t burn, and allow the pie to continue baking until the center crust is done.
Notes
- I use tart, granny smith- but if you prefer sweeter pie, use apples such as Golden Delicious.
- To make this pie super quick and easy to make, I use a store-bought dough, but you can of course use your favorite pie crust recipe.
- If the edges of the crust begin to brown before the center, cover the edges with foil so they don’t burn, and allow the pie to continue baking until the center crust is done.
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