Name: The BEST Apple Pie Recipe from Scratch
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 6 large apples (Granny Smith, Pink Lady, or Honeycrisp); ⅔ cup sugar; 2-3 tablespoons all-purpose flour; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; ½ teaspoon ground cinnamon; ⅛ teaspoon salt; 1 recipe double pie crust; 1 large egg (for egg wash); 1 tablespoon milk (for egg wash); Raw sugar (for sprinkling)

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Apple pie is one of those timeless desserts that brings comfort and joy to any occasion. This recipe is truly special and has been my go-to for years, passed down from my mom who perfected it over decades. The filling is a beautiful balance of tart and sweet with apples that stay slightly firm even after baking. The crust is buttery, flaky, and simply irresistible. Whether it’s a cozy family dinner or a festive holiday gathering, this apple pie never fails to impress!

The BEST Apple Pie Recipe from Scratch

Why You’ll Love This Recipe

This apple pie is packed with flavors that will make your taste buds dance. I love how the warm, spiced filling and the golden, flaky crust combine to create a mouthwatering dessert. The apples stay tender but not mushy, and the sweetness from the sugar is balanced by the tartness of the lemon juice and zest. It’s a recipe that’s been a part of my family for so long, and I can’t wait for you to try it. Here’s why I’m sure you’ll love it too:

Comfort food: Apple pie is the ultimate comfort dessert, especially when served warm with a scoop of vanilla ice cream.
Fall staple: Apples are at their best during autumn, making this pie the perfect seasonal treat.
Holiday favorite: Apple pie is a must-have for Thanksgiving and Christmas, and it’s sure to be a crowd-pleaser.
Make-ahead option: The pie can be made ahead and frozen, making holiday prep a breeze.
Tried and true: This recipe has been my family’s favorite for years, and I’m confident it’ll become yours too.

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

6 large apples (Granny Smith, Pink Lady, or Honeycrisp)
⅔ cup sugar
2-3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon ground cinnamon
⅛ teaspoon salt

For the crust:

1 recipe double pie crust

For the egg wash:

1 large egg
1 tablespoon milk

For the topping:

Raw sugar, for sprinkling

Directions

Prepare the apple filling: Start by peeling, coring, and slicing the apples into ¼-inch thick slices. Place them in a large bowl and add the lemon juice and zest to prevent browning. Then, sprinkle the sugar, flour, cinnamon, and salt over the apples. Mix everything together until the apples are evenly coated.
Let the filling sit: Allow the apple mixture to sit for about 15 minutes so the juices can form and the apples become tender.
Prepare the crust: Roll out the bottom pie crust to about 12 inches in diameter and transfer it to a 9-inch pie plate. Let the excess dough hang over the edges for now.
Assemble the pie: Add the apple filling into the pie crust. Dot the top with small pads of butter. If you’re doing a lattice crust, follow the instructions below to create the woven design. Otherwise, cover the pie with the second pie crust and trim the edges.
Add the egg wash: Whisk together the egg and milk to create the egg wash, then brush it over the top crust. Sprinkle some raw sugar on top for an extra touch of sweetness and crunch.
Bake: Preheat the oven to 425°F. Bake the pie for 15 minutes, then lower the temperature to 350°F and bake for an additional 40 minutes. The pie is done when the juices are bubbling, and the apples are tender when poked with a toothpick.

How to Make a Lattice Pie Crust

If you want to give your pie a classic lattice top, here’s how to do it:

Roll out the pie crust to 12 inches in diameter.
Cut the dough into strips about 1½ inches wide.
Lay five strips vertically across the pie and fold back every other strip halfway.
Lay a horizontal strip across the middle, then fold back the vertical strips over it.
Continue folding and weaving the strips until the pie is completely covered.
Tuck the edges of the strips under the crust and flute the edges for a decorative finish.

Servings and Timing

This recipe yields 8 to 10 servings. The total time for preparing and baking the pie is about 1 hour and 20 minutes, with 20 minutes of prep time and 1 hour of baking time.

Variations

While this apple pie is delicious as is, there are a few ways to switch it up:

Add extra fruit: For a holiday twist, add fresh cranberries (about 1 cup) or try combining apples with rhubarb, raspberries, blueberries, or sliced pears.
Include nuts: Add ½ cup chopped pecans or walnuts to the apple filling for added texture and flavor.
Try a crumble topping: Skip the top crust and use an oat streusel topping for a delightful crunch.
Spice it up: Add more cinnamon for an extra kick, or throw in a little cardamom and nutmeg for a unique flavor profile.
Flavor twist: Add a splash of bourbon (about 2-3 tablespoons) to the filling for a richer flavor, or replace some of the sugar with maple syrup or caramel sauce for a sweet twist.

Storage/Reheating

Storage: Apple pie keeps well at room temperature for up to 2 days. If you need to store it for longer, refrigerate it for up to 5 days.

Freezing: After cooling, wrap the entire pie in plastic wrap and aluminum foil and freeze for up to 3 months. You can also freeze the pie before baking. Just assemble it, cover, and freeze. To bake from frozen, cook at 425°F for 30 minutes, then reduce the heat to 375°F and bake for another 30 minutes.

Reheating: To reheat, defrost the pie for 5 to 6 hours or overnight in the refrigerator. Reheat in a 300°F oven for about 30 minutes, covering with aluminum foil to prevent the crust from over-browning.

FAQs

1. Can I use store-bought pie crust for this recipe?

Yes, you can use store-bought crust, but I highly recommend homemade for the best flavor and texture.

2. How can I prevent a soggy crust?

To avoid a soggy crust, discard the excess liquid from the apple mixture before assembling the pie. Also, bake the pie at a high temperature initially to help set the crust.

3. What type of apples are best for apple pie?

Granny Smith apples are my go-to because they’re tart and firm, but Pink Lady and Honeycrisp are also great choices for a balanced flavor.

4. Can I make this apple pie in advance for the holidays?

Absolutely! You can prepare and freeze the pie in advance, then bake it when you’re ready. It’s a real time-saver during busy holiday seasons.

5. How do I know when my apple pie is done?

The pie is ready when the juices are bubbling through the top crust, and the apples are tender when poked with a toothpick.

Conclusion

This apple pie is the ultimate comfort dessert and a perfect addition to any celebration. With its tender, cinnamon-spiced filling and flaky, buttery crust, it’s a crowd-pleaser that’s sure to leave everyone asking for seconds. Whether you’re enjoying it on a chilly fall evening or serving it at a holiday feast, this is a recipe that’s sure to become a favorite in your kitchen too.