The Best Homemade Apple Pie is a timeless dessert that brings the comforting flavors of autumn into your kitchen with ease, offering a truly satisfying and delicious experience for any occasion. This recipe is your go-to guide for creating a classic apple pie that will impress friends and family alike.
Key Ingredients for The Best Homemade Apple Pie:
- For the Pie Crust:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water, plus 1–2 tablespoons more if needed
- For the Apple Filling:
- 6–8 medium apples (about 2.5–3 pounds), a mix of varieties like Granny Smith, Honeycrisp, Fuji, or Gala, peeled, cored, and sliced ¼-inch thick
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour or cornstarch (for thickening)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (optional)
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- For the Egg Wash (Optional):
- 1 large egg
- 1 tablespoon milk or water
- Turbinado sugar, for sprinkling
How to Make The Best Homemade Apple Pie:
Get ready for a baking adventure that’s surprisingly simple and incredibly rewarding. This recipe guides you through creating a flaky, buttery crust and a perfectly spiced apple filling that’s pure comfort in every bite, taking about 30 minutes of active prep time and 1 hour 15 minutes of baking. You’ll be enjoying a slice of pure bliss in no time!
Step-by-Step Instructions:
Prepare the Pie Dough: In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ½ cup of ice water, 1 tablespoon at a time, mixing until the dough just comes together. If it seems too dry, add another 1–2 tablespoons of ice water. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Prepare the Apple Filling: In a large bowl, combine the peeled, cored, and sliced apples. Add the granulated sugar, brown sugar, 2 tablespoons of flour or cornstarch, cinnamon, nutmeg, allspice (if using), and lemon juice. Toss gently to coat the apples evenly. Let this mixture sit for about 15–20 minutes to allow the apples to release some of their juices, which will help create a syrupy filling.
Roll Out the Bottom Crust: On a lightly floured surface, remove one disk of chilled dough from the refrigerator. Let it sit at room temperature for about 5–10 minutes if it’s very stiff. Roll the dough out into a 12-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
Add the Filling and Butter: Pour the prepared apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apples with the 2 tablespoons of butter pieces.
Roll Out and Place the Top Crust: Roll out the second disk of dough into an 11-inch circle. You can either place this whole circle over the filling and cut vents for steam to escape, or cut it into strips for a lattice top. If using a full top crust, place it gently over the filling. Crimp the edges of the top and bottom crusts together to seal. If making a lattice, lay the strips over the filling in an over-under pattern and crimp the edges.
Prepare for Baking: If you’re using an egg wash, whisk together the egg and milk or water in a small bowl. Brush this mixture lightly over the top crust. Sprinkle generously with turbinado sugar for a sparkly, crunchy finish.
Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 45–60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it loosely with aluminum foil.
Cool the Pie: Once baked, carefully remove the pie from the oven. Let it cool on a wire rack for at least 2–3 hours before slicing. This is crucial to allow the filling to set properly.
Why You’ll Love This The Best Homemade Apple Pie:
You’ll absolutely adore this Best Homemade Apple Pie for its incredibly tender, cinnamon-spiced apple filling nestled between two flaky, buttery crusts. Unlike store-bought pies, this homemade version offers unparalleled freshness and flavor, allowing you to control the sweetness and spice exactly to your liking, all while saving you money compared to purchasing a specialty pie. The warm, inviting aroma that fills your kitchen as it bakes is truly a bonus, promising a delightful treat that’s both comforting and sophisticated.
Imagine the joy of sharing a slice of this perfectly baked pie with loved ones, perhaps with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. It’s the kind of dessert that evokes cherished memories and creates new ones, making every occasion feel more special. So, ditch the pre-made options and embrace the simple pleasure of creating this classic from scratch – your taste buds will thank you! Grab your apron and get ready to bake up a storm you won’t soon forget.
Storing and Reheating Tips:
Storing: Once completely cooled, you can store any leftover Best Homemade Apple Pie at room temperature for up to 2 days if it’s covered loosely with plastic wrap or under a cake dome. For longer storage, refrigerate the pie. Wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 4–5 days.
Reheating: To reheat a slice, place it on a baking sheet in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until warmed through and the crust is crisp again. You can also reheat individual slices in a microwave on a lower power setting for about 30–60 seconds, though the crust may lose some crispness. To freeze, ensure the pie is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
The Best Homemade Apple Pie is more than just a recipe; it’s an experience of warmth, comfort, and pure homemade goodness. We encourage you to try this classic recipe and create your own delicious memories with every slice. Happy baking!
The Best Homemade Apple Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ½ cup of ice water, 1 tablespoon at a time, mixing until the dough just comes together. If it seems too dry, add another 1–2 tablespoons of ice water. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).2.5 cups all-purpose flour, 1 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- In a large bowl, combine the peeled, cored, and sliced apples. Add the granulated sugar, brown sugar, 2 tablespoons of flour or cornstarch, cinnamon, nutmeg, allspice (if using), and lemon juice. Toss gently to coat the apples evenly. Let this mixture sit for about 15–20 minutes to allow the apples to release some of their juices, which will help create a syrupy filling.6-8 medium apples apples, 0.25 cup granulated sugar, 0.25 cup packed light brown sugar, 2 tablespoons all-purpose flour or cornstarch, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground allspice, 1 tablespoon lemon juice
- On a lightly floured surface, remove one disk of chilled dough from the refrigerator. Let it sit at room temperature for about 5–10 minutes if it’s very stiff. Roll the dough out into a 12-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
- Pour the prepared apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apples with the 2 tablespoons of butter pieces.2 tablespoons unsalted butter
- Roll out the second disk of dough into an 11-inch circle. You can either place this whole circle over the filling and cut vents for steam to escape, or cut it into strips for a lattice top. If using a full top crust, place it gently over the filling. Crimp the edges of the top and bottom crusts together to seal. If making a lattice, lay the strips over the filling in an over-under pattern and crimp the edges.
- If you’re using an egg wash, whisk together the egg and milk or water in a small bowl. Brush this mixture lightly over the top crust. Sprinkle generously with turbinado sugar for a sparkly, crunchy finish.1 large egg, 1 tablespoon milk or water, Turbinado sugar
- Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 45–60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it loosely with aluminum foil.
- Once baked, carefully remove the pie from the oven. Let it cool on a wire rack for at least 2–3 hours before slicing. This is crucial to allow the filling to set properly.