Oh, the classic apple pie recipe. There’s just nothing quite like pulling a bubbling, golden pie out of your own oven, right? But every single time I tried winging it at home, my “pies” turned weird—soupy, runny bottoms, bland crusts, apples too mushy…like, what gives? I went on a mission (yeah, I take dessert personally) to finally master the best apple pie and, let me tell you, it’s way simpler than I thought. Before you even peek at fun twists like apple pie tacos or an apple crisp cheesecake, I’ve gotta share what I learned. It starts and ends at scratch, but you don’t have to be a pastry chef to pull it off. 
Table of Contents
Best apples for pie
You can’t just toss in any old apple and expect something magical. I learned the hard way. Once, I tried Red Delicious…yeah, don’t do that. For the best apple pie, I stick with a mix—Granny Smith for tartness and firmness, maybe a couple of Honeycrisp for sweetness. Some folks throw in Braeburn or Golden Delicious. Mixing sweet and tart together makes each bite way more interesting.
Here’s a helpful thing: skip mealy apples. Nothing ruins a homemade pie faster. You want them to hold their shape and soften but not dissolve (those biteable chunks are gold). I have a friend who swears by only using Granny Smith—her pie is killer—but honestly, mixing it up a bit gives the filling so much extra flavor. Good apples, happy pie. That’s my motto.
“After trying so many apple varieties, I finally found my sweet spot using half Granny Smith and half Honeycrisp. My family actually requests pie now!” – Shelby L.
The perfect pie crust
I used to be scared of pie crust (confession). Isn’t it supposed to be fussy? But, turns out, all you really need is cold butter, flour, a touch of sugar, salt, and chilly water. Don’t overthink it. The key is: keep everything cold and don’t work the dough too hard. That’s how you get those flaky layers that taste like something from a five-star restaurant (I promise).
A food processor can make it even easier—just pulse together everything until it looks like pebbly sand. But I’ve also just used my hands and a fork. Some people add a tablespoon of vinegar or vodka for tenderness—I tried it, and wow, it actually works! My crusts are now shatteringly crisp on top and never tough. If you’re stuck, just remember: if it feels sticky, add a tiny bit more flour. If it’s dry, a splash more water. That’s it.
How to make apple pie from scratch
Okay. Here’s where the fun starts. Set aside that canned stuff—real apple pie is way better and not even that hard. Here’s what gets me excited: you don’t have to be perfect. (Seriously, some of my pies come out a little wonky and EVERYONE still dives in for seconds.)
First, slice your apples. Keep ’em thickish—not too thin or they’ll turn into applesauce. Toss your sliced apples with sugar (brown sugar gives it a deeper flavor, I’m a big fan), cinnamon, nutmeg, maybe a squeeze of lemon so it doesn’t turn dull, and a pinch of salt. I sometimes toss in a spoonful of flour or cornstarch so the filling isn’t watery.
Roll out your crust. Lay one in the pie dish, pile in your apples (it feels like too much, but they shrink). Top with butter chunks. Then cover with the second crust—either lattice or just the full thing, poke a few vents. Crimp the edges. Brush with milk or egg wash (looks fancier, browns better). Into the oven it goes: about 400°F for the first 20 minutes, then down to 350°F till it’s golden and the juices bubble. Ugh, that smell fills the whole house. Let it cool (hardest step).
If you like pies with unexpected twists, you might love this bacon onion tomato pie after.
How to store apple pie
The thing about the best apple pie? Leftovers are like buried treasure (seriously, pie for breakfast). Once your pie cools, cover it loosely with foil or plastic wrap. Leave it at room temp for a day. If you still have some left after that, refrigerate it—wrap up slices or the whole pie.
Pie actually gets even better after a day, if you ask me. All the flavors come together. Reheat individual slices in the oven (or, real talk, sometimes I just grab a cold wedge as a midnight snack—no shame). If you want, freeze whole pies before baking: just skip the egg wash until you’re ready to bake. Once baked and frozen, let it thaw and warm up before eating.
If you love fruity bakes, you might also want to try my favorite blackberry pie recipe easy for next time.
Tips for making the perfect apple pie
Listen, I’ve had plenty of apple pie fails, so these are hard-earned tips. Most people overthink it. Honestly, just keep these few things in mind:
- Chill your dough. Cold equals flaky. Don’t rush this.
- Taste your apples BEFORE you bake. If they’re bland, add a bit more sugar or lemon.
- Slice apples evenly. That way the filling cooks up the same all around.
- Let the pie cool. Otherwise, it’ll be a soupy mess. Trust me, I’ve cut too early way too many times.
Want a little dessert adventure? Go check out buttermilk sweet potato pie. That one surprised me.
Common Questions
Do I have to peel the apples?
Honestly, I always do. The skins get tough in baking. But if it doesn’t bother you, leave them on.
How do I stop my apple pie from being watery?
Mix in a spoon of flour or cornstarch with your apples before baking. And let the pie cool before slicing.
What’s the best way to reheat a slice?
Oven! Five minutes at 350°F makes it taste bakery-fresh. Microwaves work, but the crust will get soft.
Can I use store-bought crust?
Look, I won’t judge. Homemade is tastier, but if you’re short on time, store-bought gets the job done!
Is it okay to use all one type of apple?
Sure, but the flavor isn’t as full. I recommend at least mixing two kinds, one tart and one sweet.
Ready for Pie? Let’s Go!
So, that’s my playbook for the best apple pie. No more fear, no more soggy bottoms, promise. Pick the right apples, chill out about your crust (I’m cheering you on), and don’t skip the cool-down part. If you want another take, check out this Easy Apple Pie Recipe (Just like Grandma Made!) for more tricks, or you can go with the legendary Apple Pie by Grandma Ople Recipe if you’re feeling nostalgic. And for a different spin, you HAVE to peek at My Favorite Apple Pie Recipe (VIDEO) too—truly game changing ideas in there.
Give this apple pie recipe a whirl, let your kitchen smell ridiculously good, and don’t forget to brag. You’ll blow away your friends and family, scout’s honor. 
Classic Homemade Apple Pie
Ingredients
For the filling
- 6 cups sliced apples (half Granny Smith and half Honeycrisp) Use a mix of tart and sweet apples for best flavor.
- ¾ cup brown sugar Provides a deeper flavor to the filling.
- 2 teaspoons cinnamon For spice.
- ¼ teaspoon nutmeg For added depth of flavor.
- 1 tablespoon lemon juice To prevent browning and enhance flavor.
- ¼ teaspoon salt Balances the sweetness.
- 1 tablespoon flour or cornstarch To thicken the filling and prevent sogginess.
For the crust
- 2.5 cups all-purpose flour Main ingredient for the crust.
- 1 cup cold butter Chilled butter creates a flaky crust.
- 1 tablespoon sugar Adds a hint of sweetness.
- ½ teaspoon salt Balances the sweetness of the crust.
- 6-8 tablespoons cold water To bring the dough together.
For assembly
- 2 tablespoons butter Dotted on top of apples before adding the top crust.
- 1 egg beaten (or milk) For egg wash to achieve a golden crust.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice your apples thickly and toss them with brown sugar, cinnamon, nutmeg, lemon juice, salt, and flour/cornstarch.
Making the crust
- In a food processor, combine flour, cold butter, sugar, and salt. Pulse until the mixture resembles pebbly sand.
- Gradually add cold water, a tablespoon at a time, until dough comes together. Be careful not to overwork the dough.
- Chill the dough for at least 30 minutes.
Assembling the pie
- Roll out one half of the dough and lay it in your pie dish.
- Fill with the apple mixture, dot with butter, and cover with the top crust. Crimp the edges and cut vents into the top for steam to escape.
- Brush the top crust with the egg wash.
Baking
- Bake the pie in the preheated oven for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking until golden brown and juices bubble, about 30-40 minutes.
- Let the pie cool before slicing for best results.
