This easy apple pie recipe is made with a mixture of sweet and tart apples giving it that classic apple pie flavor. It’s wrapped in an easy buttery, flaky pie crust that no one can resist!
Easy Apple Pie Recipe
This recipe is a mixture of recipes I have used over the years. Precooking the apple filling helps prevent undercooked and watery apples. It also helps prevent the gap that can occur between the top crust and the filling.
The Best Apples for Apple Pie
We love a mixture of tart and sweet apples for this recipe. We use an even mixture of Granny Smith and Honeycrisp.
- Granny Smith is tart, firm, and great for baking.
- Honeycrisp is super crispy and sweet.
- Braeburn is also crisp and won’t get mushy.
- Jonagold becomes sweeter when baked.
- Golden Delicious is a balance of sweet and tart.
Apple Pie Crust
I have tried numerous pie crust recipes. The one I used with this pie is perfect. It’s an all-butter crust making it tender, flaky, and no soggy bottom crust! Another little tip later for keeping the bottom crust from becoming soggy.
Ingredients for this Easy Apple Pie Recipe
- Apples: You will need about 4 large Granny Smith apples and 4 large Honeycrisp apples.
- Granulated Sugar and Dark Brown Sugar: The mixture of these sugars gives just the right amount of sweetness and caramel flavor.
- Cinnamon, Nutmeg, Mace, and Cloves: The flavors of classic apple pie.
- Salt: Salt is always necessary for your baked goods!
- Fresh Lemon Juice: The lemon juice adds that extra touch of flavor and nice brightness.
- Flour: Flour helps to thicken the juices from the apples and keeps the sauce from being too watery.
- Unsalted Butter: Adds a rich, buttery flavor.
- Eggwash: One egg beaten with one tablespoon of water adds a golden, shiny brown crust and also keeps the bottom crust from becoming soggy. (that’s the extra tip)
- Turbinado Sugar: Just adds another little layer of sweetness and makes the crust pretty.
How to Make Apple Pie
- Make the pie crust dough and refrigerate. This recipe uses all-butter which makes for a tender, flaky, and flavorful crust. After making the dough wrap in plastic wrap and refrigerate for a minimum of one hour. Or use a store-bought pie crust.
- Precook the apple pie filling: Be sure to slice the apples all the same size for even cooking. Cook the apples with the spices, lemon juice, and flour in a Dutch oven or large heavy-bottomed pot. Let it cool to room temperature. (If you are baking the pie the same day pour the filling into a large bowl to cool faster.) Precooking allows you to taste and adjust to your sweetness level. Not all apples are the same, some are sweeter and some are not!
- Assemble the pie: See the recipe card for detailed instructions.
- Freeze: Freeze for 30 minutes while your oven is preheating.
- Brush with the egg wash and sprinkle the turbinado sugar over the top.
- Bake at 425 degrees F for 20 minutes, then reduce the oven temperature to 375 degrees F and bake for 40 to 45 minutes. Cover with a pie shield or aluminum foil to prevent over-browning.
- Transfer to a wire rack and let it cool for at least 3 hours.
How to Make a Lattice Pie Crust
- Use a 9-inch pie pan. Let the dough stand at room temperature for at least 15 minutes. Roll out 1 dough disk to a 12-inch circle, 1/8 inch thick. Transfer to the pie pan and gently ease it down into the pan. Brush some of the egg wash over the bottom pie crust and refrigerate while you roll out the top dough.
- Roll out the second dough disk to a 12-inch circle. Cut about 8 one-inch strips.
- Add the cooled filling to the bottom pie crust. Dot the filling with butter cubes.
- Arrange half of the strips vertically over the filling. Fold-down every other strip and place one strip horizontally across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally.
- Continue weaving the remaining strips to form a lattice top.
- Trim excess dough from the pie plate and crimp the edges of the pie.
- Freeze for 30 minutes.
- Brush the top crust with egg wash and sprinkle the turbinado sugar over the top.
Make Ahead Apple Pie Instructions
- I make the apple pie filling up to one day ahead. I allow it to cool to room temperature and then cover and refrigerate overnight. Doing this means I’m not pacing the kitchen waiting for the filling to cool.
- I also make the pie dough the day before and refrigerate it overnight.
- The next day assemble and bake.
How to Freeze an Entire Apple Pie
You CAN freeze a whole apple pie for a later date. Top with the second crust, but don’t brush with egg wash. Put the pie in the freezer for an hour to flash freeze, then wrap with plastic wrap, and wrap it again. Then wrap in freezer paper or foil. Freeze for up to 3 months.
So make this pie ahead for Thanksgiving or Christmas! You can bake it straight from frozen. Brush with the egg wash, sprinkle with turbinado sugar and pop it in the oven according to the recipe. Add about 20 minutes to the total bake time, and remember to cover with foil or pie shield toward the end so it doesn’t get too brown.
While apples are typically very fall-like, perhaps it’s Spring and you’re looking for a great-tasting fruit pie. Please check out our blueberry pie! It’s fabulous and the post contains the secret on how to cook it without it running all out when you cut it. It’s amazing!!
More fall baking recipes!
Easy Apple Pie Recipe
Double Pie Crust
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter cold, cut into 1/2 inch cubes
- 1 1/2 teaspoons apple cider vinegar
- 5-6 tablespoons ice water
Apple Pie Filling
- 4 lbs apples 8-9 large apples (see post for type of apples)
- 2 tablespoons unsalted butter, cold divided
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fresh ground nutmeg (fresh ground makes a difference, I promise)
- 1/4 teaspoon mace
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons all-purpose flour
- 1 large egg
- 1 tablespoon water
- turbinado sugar for sprinkling the top
- In a food processor combine flour, granulated sugar, and kosher salt. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the apple cider vinegar, then add the cold water 2 tablespoons at a time, pulsing after each addition, until the starts to look like a struesel mixture. The mixture will be dry but pinch it between your fingers and make sure it sticks together. DO NOT OVER MIX.
- Shape the dough into a ball, divide in half, and place each piece on a piece of plastic wrap. Pat it into a 1/2 inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
- Prepare the pie crust by rolling it out into a 12-inch circle. Gently form it into the pie plate and then refrigerate it until ready to fill.
- Peel and core the apples. Cut into 1/4 inch slices keeping them all the same size.
- In a dutch oven or large deep skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the sliced apples, dark brown sugar, granulated sugar, cinnamon, nutmeg, mace, ground cloves, salt, and lemon juice. Cook stirring frequently for about 10-15 minutes until the apples have started to slightly soften.
- Sprinkle 1 tablespoon of all-purpose flour over the top of the apple mixture and stir to combine. Simmer for another 4-5 minutes until the juices thicken. (You may need 1 more tablespoon of flour. This will depend on how much water released by the apples.)
- Remove from the heat and let cool to room temperature. If you are planning to bake the pie the same day pour the apple mixture into a large bowl to help cool faster.
Assemble the Pie
- Preheat the oven to 425 degrees F.
- In a small bowl whisk together the egg and 1 tablespoon of water, set aside.
- Remove the pie dough to the counter and let sit for 15 minutes. Unwrap one dough disk and place it on a lightly floured surface. Roll to 1/8 inch thickness, about a 12-inch circle. Gently fit the dough into a 9-inch deep-dish pie pan. Brush the bottom crust with the egg wash and place it in the refrigerator while preparing the top dough disk.
- Repeat the rolling process with the remaining dough disk. Cut the dough into about 8 one-inch wide strips.
- Remove the bottom crust from the fridge and pour the apple mixture in spreading it out to an even layer. Cut the remaining 1 tablespoon of cold butter into small cubes. Dot the cubes over the top of the filling evenly.
- Arrange half of the dough strips vertically over the filling. Fold-down every other strip and place one strip horizontally across the top of the pie. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally across the pie. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the edges of the pie plate, and crimp the edges with a fork.
- Freeze for 30 minutes or until the dough is nice and firm. Place on a baking sheet lined with foil, if desired. Brush the top crust with the egg wash and sprinkle with turbinado sugar.
Bake the Pie
- Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 375 degrees F and continue to bake for another 40-45 minutes. Keep an eye on the pie and cover the crust with a pie shield or aluminum foil to prevent over-browning.
- Remove the pie to a wire rack to cool at least 3 hours before slicing. If you cut it too soon the juices will just run, let it cool and set up.