Easy Apple Pie Recipe
Say hello to easy apple pie! This classic homemade apple pie is packed full of juicy apples inside of the best pie crust you’ll ever make. There’s nothing fancy in the prep work, which makes it a perfect fall baking project.
Ahh, nothing quite says fall like apple pie, am I right? Fresh apples from the local orchard and warm spices that make the house smell so amazing you just want to wrap yourself up in a blanket. I’ve tried dozens upon dozens of apple pie recipes over the years and I have to say, this one here is by far the absolute best.
This pie has such a tender, flaky crust and a mile-high dome of apples; it’s a pie that you could imagine seeing in the dessert case of a 1950’s diner. Perfectly golden crust packed full with a mountain of apples.
THIS is the ultimate apple pie.
I love the ooh’s and ahh’s when you pull such a tall and gorgeous pie out of the oven. So pretty!
How Do You Make Homemade Apple Pie?
First off, we start with a homemade pie crust. I have a very favorite version that uses a special ingredient to keep it crazy flaky and tender, and it’s the only pie crust recipe I’ve used for years now. However, if you need something super, super fast you can use store-bought (if you MUST).
The pie filling is wonderfully simple, which I think is best with fruit pies. Some sugar to sweeten it up, a few spices to enhance the natural flavor of the apples, and a little bit of instant tapioca to thicken the juices. The texture and flavor of the apples shine through, which makes for the best apple pie.
What Are the Best Apples for Apple Pie?
This recipe calls for Granny Smith and McIntosh apples, the combination of which provides a wonderful tart flavor (thank you Grannies!) and juicy texture (thank you McIntosh!). However, the beauty of apples and fall is that you can substitute in your favorite varieties, or head to the local orchard and pick whatever they have growing there.
I would recommend mixing and matching the tart and not-so-tart varieties to give the filling a good balance, but other than that, go for your favorites!
Apple Pie Filling Details
The apple pie filling consists the these main components:
- Apples – We discussed these above, look for a combination of a little tart and a little sweet and soft.
- Sweetener – Sugar is obviously the sweetener of choice, and you can adjust the amount based on your personal preference and how sweet/tart your particular apples are.
- Thickener – A lot of fruit pie recipes call for flour as a thickener, but I’ve found it inadequate. In most cases, the pies still turned out runny, which is so disappointing when you spend time making a homemade pie! When I made blueberry pie a few years ago, I used instant tapioca and the filling thickened like a dream. That’s all I use now and it works phenomenally well!
- Spices – A very modest amount of cinnamon and allspice is used to impart warmth a little extra flavor the pie, along with lemon juice to keep it bright.
Can Apple Pie Be Frozen?
Yes!
Pies are wonderful candidates for freezing. Some notes below on how to freeze both unbaked and baked pies:
Freezing Unbaked Pies – Assemble the entire pie and stop before baking. Wrap the pie tightly in two layers of plastic wrap, then a layer of foil and freeze for up to 3 months. You can bake straight from the freezer, but will need to add anywhere from 20 to 45 minutes to the baking time. You can also thaw in the refrigerator overnight and bake as directed.
Freezing Baked Pies – Allow the pie to cool completely, then wrap tightly in two layers of plastic wrap, then a layer of foil and freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through, approximately 30 minutes.
My recommendation is to freeze the pie unbaked – it will bake up better and taste fresher than freezing an already-baked pie.
It’s my personal opinion that apple pie should only be served a la mode, i.e. with a big scoop of vanilla ice cream on top (make homemade if you’re up to it!). When the melting ice cream mixes with the syrup from the apple pie, it’s pure heaven.
Happy fall baking to you! What are your favorite recipes of the season?
If You Like This Apple Pie, Try These:
- Dutch Apple Pie
- Skillet Apple Pie
- Apple Hand Pies
- Apple Slab Pie
- Salted Caramel Apple Cheesecake Pie
One year ago: Brown Sugar Bacon Buttermilk Waffles
Six years ago: Almond-Apple Crisp
Eleven years ago: Chocolate Rum Cheesecake
Classic Apple Pie
Ingredients
For the Crust
- 2½ cups (312.5 g) all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into ¼-inch slices
- ½ cup (102.5 g) chilled solid vegetable shortening, cut into 2 pieces
- 4 tablespoons vodka, cold
- 4 tablespoons ice water
For the Filling
- ¾ cup (150 g) granulated sugar
- 2 tablespoons instant tapioca
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) ground allspice
- 2 pounds (907.18 g) McIntosh apples, about 4 medium apples, peeled, cored and sliced ¼-inch thick
- 1½ pounds (680.39 g) Granny Smith apples, about 3 medium apples, peeled, cored and sliced ¼-inch thick
- 1 tablespoons lemon juice
- 1 egg white, beaten lightly
- 1 tablespoon granulated sugar, for topping
Instructions
- Make the Crust: Process 1½ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining 1 cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Remove one disk of dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
- Prepare and Bake the Pie: Adjust oven rack to lowest position, place rimmed baking sheet on rack, and preheat oven to 500 degrees F.
- In a large bowl, whisk together the sugar, tapioca, salt, nutmeg, cinnamon, and allspice. Add the apples and lemon juice and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle.
- Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to ½-inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.
- Place pie on heated baking sheet, lower oven temperature to 425 degrees F, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature before serving, about 4 hours.
Notes
- You can substitute Empire or Cortland apples for the Granny Smith apples.
- Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in September 2011. Updated in September 2018 with new photos, a slightly revised recipe, and extensive recipe tips.
I am having the hardest time finding instant tapioca. I have tapioca startch but I can’t seem to find a clear conversion to sub it for the instant tapioca. Any thoughts?
I made this pie today and I must say that it is fairly labor intensive, but so very worth it!! It must be the best apple pie that I have made. I made the last one with an Italian pie crust, but it was not nearly as good or as flaky. I love this crust!! I could not imagine the vodka in it, but I included it. Superb recipe and I than you!!
I love pie! This perfectly simple recipie is exactly what I was looking for! It’s baking now but I can’t wait to try it! Thanks for sharing!
Good recipe, thank you for sharing
The recipe mentions nutmeg in the directions for the pie, but not in the ingredients list. How much nutmeg should I use in this pie?
Hi Lonna, I revised the original recipe, which is why nutmeg is no longer included. You can use a pinch if you’d like.
One of my earliest childhood memories has been my grandma helping me make her famous apple pie. My mom can’t cook so ever since I have been able to move a spoon in a bowl my grandmother taught me how to make her apple pie recipe. Her famous recipe was known to our family and friends as the best apple pie recipe around. It was an instant love connection between me and apple pie. Being lactose intolerant, cakes and cookies just didn’t live up to apple pie. I never knew that I would fall in love with baking or especially apple pie. Ever since I’ve learned to make apple pie, I have become the MasterChef at home. I learned that it’s the greatest meal, snack, and dessert of all time. Apple pie is the greatest food of all time because it’s an American tradition, it’s versatile, it’s a healthy alternative and its delicious.
Overall apple pie is the greatest of all-time food, because it’s an all year around food, healthy and everyone is able to eat it, it’s very versatile and tastes amazing. I believe that everyone’s favorite food should be apple pie because of all those reasons I have stated earlier. Most people when you ask them what’s their favorite food they would probably say, “mac and cheese” or “pizza” but I would say apple pie. Even though apple pie isn’t much a snack it’s more a meal because it’s too good to just be a quick bite. It is meant to be slowly savored. Which is why I believe apple pie is the greatest snack of all time.
I am definitely going to try this recipe, but first, have just one question – how do you stop the bottom layer of pastry going soggy? I’ve made apple pies in the past, and although the top layer of pastry is wonderfully crispy, the bottom layer is rather soggy. Does the addition of vodka avoid a soggy bottom?
Yesss! That crust is magnificent, it even gets crisp when you make pumpkin pie, which NEVER happens for me! I swear by it.
I made this pie to a T… except used gala and Granny Smith. The crust is divine, but my apples were still “crisp” inside and the glaze was like water. I had to “drain” the pie. I was so disappointed. I would use the crust recipe again, but have no idea why it went so bad otherwise. I even left it in for longer than called for.
Love this recipe for the whole pie. Was wondering if this recipe is modified in any way if using to make hand pies ? Would it be similar to the hand pie recipe you already have
I have never tried Apple Pie recipe before and this looks very easy to make. Thanks.
I’m 24 and this is my first pie! This perfectly simple recipie is exactly what I was looking for! It’s baking now but I can’t wait to try it! Thanks for sharing!
Hello! Does anyone have the original copy of this recipe before the rewrite? I’ve made this pie two thanksgivings in a row and want to replicate, but I don’t have a food processor, so I always used her “by hand” recipe! Help!
Hi Stephanie, Here you go!
For the Crust:
2½ cups all-purpose flour, plus extra for dusting
1 teaspoon salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter, chilled, cut into ¼-inch pieces
8 tablespoons vegetable shortening, chilled
6 to 8 tablespoons ice water
For the Filling:
2 pounds Granny Smith apples (about 4 medium apples)
2 pounds McIntosh apples (about 4 medium apples)
¾ cup granulated sugar
1½ tablespoons lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white, beaten lightly
1 tablespoon granulated sugar, for topping
DIRECTIONS:
1. Pulse the flour, salt and sugar in a food processor. Add the butter and pulse to mix in five 1-second bursts. Add the shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)
2. Sprinkle 6 tablespoons ice water over mixture. With a rubber spatula, use a folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
3. Remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425 degrees F.
4. Roll one dough disk on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch pie pan.
5. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
6. Peel, core, and cut apples into ½-to-¾-inch slices and toss with ¾ cup granulated sugar, lemon juice and zest, salt, cinnamon, and allspice. Turn the fruit mixture, including juices, into the chilled pie shell and mound slightly in center. Roll out the other dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar (omit if freezing unbaked pie, see below).
7. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.
*Note: Do-Ahead – Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.
After years of making mediocre pie crust I have finally made a flaky, tender, flavorful crust with this recipe. This is the best apple pie I have ever made. I used apples from our tree which are sort of sweet/tart. Not sure what kind they are but they were delish!
I notice here in your easy apple pie recipe that you use vodka in the crust. I think that is so interesting and was wondering why you chose to use that?
Thanks.
Hi Rachel, I LOVE this crust recipe, it’s my absolute favorite! It’s a version I found on Cook’s Illustrated years ago; the vodka is used because, unlike water, it does not work to develop gluten, but rather evaporates during the baking process, leaving pockets of air, which results in a crust that is light and flaky.
Wow this pie is really looking so delicious, thank you for sharing your blog
This apple pie looks like sheer heaven – deep, crispy and soft. The crust looks flaky and the top so sugary and golden. Yum!
Apples and Autumn – aren’t they just the perfect match?
Where oh WHEEEERE in the grocery store is the instant tapioca?!!!
This pie looks amazing! I love warm fresh apple pie!
Apple pie is my absolute favorite. Yours looks perfect. It is so abundant. I am surprised you don’t need to use more apples in this recipe! I love the way it is heaped up in the middle.
I’ve been reading the thickening comments with great interest – because I made a pie this weekend and it turned out mushy too, but I’m bound and determined to make an apple pie this Thanksgiving and want to avoid a thickener, like you do. Do you think it is because you fridge the shell? I’ve been reading so much advice – like par-cook the apples, or macerate them, and get rid of some of the juices. What do you think is the answer as to why your pie doesn’t get soggy? Also, I plan on using entirely Cortlands – do you think that would work? Finally, two more questions, do you think chunks of apples, instead of slices are ok, and the critical question – I’m hoping to prepare the pie filling – apples, etc – the day before, and then bake the pie the day of – ok or not? Thanks!
Hi Debby, I think Cortlands would work just fine. I would not prepare the pie filling ahead as it would get quite mushy by the time the pie was baked. I think chunks vs slices of apples are a personal preference, just realize that chunks will not get as soft as slices.
Hello! Can I replace the crust with puff pastry? If so what modifications should I make to the recipe, baking time etc? Also how much puff pastry should I use? Thanks!
Hi there, I’ve never substituted puff pastry for pie crust – I have no clue how it would hold up to the moisture from the filling. If you give it a shot let me know how it turns out!
This is my go-to Apple Pie recipe as well. I came really close to trying a new recipe yesterday. But then I checked out your blog and saw that you swear by it as well, so I figured I’d just stick with it:) Made one for the office too. Lots of compliments. One colleague called me “pure evil”, but I’m still taking that as a compliment as well.