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:
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- 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 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.
Once again, you have made me look like a good cook. Thank you so much for this recipe. I made it this time for a dear friend’s 97th birhday. He requested apple pie and of course I made this one again. His son in law was there for dessert and being a professional in the food and service industry gave this pie the compliment of ,”The best apple pie he ever had!” I pass the compliment on to the one who deserves it. Thanks again!
Hello
I was looking at this crust recipe and noticed it was different from the crust recipe with the blueberry pie. We really loved your Blueberry Pie and Crust. It was so simple to make and then to roll out. Loved it.
For Thanksgiving, I will also be making your combo pumpkin sweet potato pie. I made it last year and it is the best of all the pumpkin or sweet potato pies I have ever eaten.
Would both the apple pie and the pumpkin/sweet potato pie work well with the crust recipe from the Blueberry Pie?
Hope you have a wonderful holiday.
Hi Maureen, Yes, you could use the same crust from the blueberry pie – it’s my favorite!
does this pie require a deep dish pan? do you use glass or metal? some recipes have suggested using a mandolin to slice apples, any thoughts? thanks so much…. sue
Hi Sue, I used a regular 9-inch Pyrex glass pie plate. I always use a mandoline to slice apples for pie just because it’s so quick and they’re uniform slices.
hi. i plan on making your delicious pie for thanksgiving. I have a few questions. I want to bake the pie on Wednesday (1 day before Thanksgiving) and serve it on thanksgiving. Would that work? Or would it be too soggy after baking it and letting it come to room temp?? Also, when I serve it on thanksgiving, I want it to be hot and serve it with vanilla ice cream. Could i put the pie in the microwave to get it hot again?? or again, would that make it soggy?? Thanks so much!!!!!
Hi Melissa, Yes, you can make it the day before, it shouldn’t get too soggy. However, I would not heat it in the microwave. I would reheat it in the oven (covered with foil).
Hello, The apple pie crust recipe is different than the one you use for your Chocolate French Silk & Pumpkin pies. That one has a different ratio of butter to shortening and uses Vodka. Since the pumpkin pie recipe is newer should I use that recipe for the apple pie crust? Also would a lattice top work for an apple pie? I made the French silk pie yesterday. Simply Amazing! My new favorite dessert. Thank you so much!
Hi Ann, I hadn’t yet found the pie crust with vodka when I made this apple pie; I would definitely use that one! And yes, you could do a lattice.
Fantastic apple pie here and gorgeous photos; nicely done!
Hi Michelle,
I baked this and while my crust came out delicious, the filling was all liquid and apples not tender enough. I put it in for the amount of time listed but it was just runny which made the bottom of the crust soggy. I didn’t put in a thickening agent like flour or cornstarch because your recipe didn’t call for it. But I suppose it does need it? And if so, how much of it would you mix into the apple mixture? I’d love to give this another shot for Christmas Day! :)
Hi Michelle, If your apples weren’t tender enough, I might try slicing them thinner. You could add a thickening agent if you’d like. I haven’t used one in this particular recipe, so unfortunately, I don’t have an amount to recommend.
I made this pie for Thanksgiving and it is the best recipe I have made thus far. Fine holiday fun!
LOVE this site! This pie is amazing…it will be making its debut on the Thanksgiving table this year! I made the crusts today and plan on rolling and baking on Wednesday…should I freeze the dough?
Thank you! Yes, I would freeze the dough. I typically do not keep dough in the refrigerator longer than 2 days.
Hello, Michelle!
I was wondering – how important is allspice for this recipe?
My little brother is allergic to it, so I was thinking – could I just leave it out of the recipe? Or maybe should I use something else instead?
Thank you! :)
Hi Anna, You can omit the allspice; since there is already cinnamon, you don’t need to replace it with anything.
Hi Michelle!!!. I’ve never baked a pie before (well, lemon pie with graham crackers crust). But the fact is that i’ve never made pie crust!!! I’ve been wanting to, and after a long search, your recipe is the one that i seem to like more (as always) it sounds and looks perfect, but i have one issue, i’m from Venezuela and in here i can’t find shortening (maybe professional pastry makers have shortening, but i can’t seem to find it!!!) do you know if i can substitute it with butter? will it be ok? or do u recommend me substitute it with something else? i don’t want my first pie to be bad, i want it to look and taste as good as yours!!!. Love all of your recipes, xoxo
Hi Anaisa, You can definitely use all butter. I’ve done all butter crusts before and they’re wonderfully flaky. The shortening makes it a little more tender, but you can definitely use butter for the whole thing.
Hi Michelle, I have the same problem with the shortening. Would it be better to use all butter or do you recomend to substitute the shortening quantity with margarine? Thank you so much.
Hi Carolina, I would go with all butter.
Hello!
Thanks for a great recipe! I tried it, but it wasn’t as good as yours. The taste is great, but my crust didn’t turn golden-brown.. Any idea what I did wrong?
You may have needed to bake it a little longer. Also, make sure that your oven’s temperature is correct and it isn’t running on the cool side.
Hello Michelle, your apple pie looked awesome. I baked this last night, following our recipe, the crust was delicious (not really flaky but still delicious). The pie tasted terrific. My only problem was my apple pie was too runny, so the bottom crust was soggy (the side and the top crusts were not). How do I prevent runny apple pie in the future?
Hi Jacqui, Without being familiar with the recipe that you used, it would be nearly impossible to identify why exactly the pie itself was runny. It would sound as though there either weren’t enough apples to soak up some of the sauce, or the filling didn’t have enough of a thickening agent.
Hi, I discovered your blog some time ago and this past weekend I tried to make this apple pie, it was amazing with such a huge dome-like top (I just had a bit of a problem with the bottom layer of the crust, it broke while cooking and some of the juices went all over the pan, I’m a really messy baker, but as a first attempt it wasn’t bad and the most important thing was that it tasted sooo good).
Thanks for this amazing recipe.
I came across your blog a few weeks ago, and I’ve been positively addicted! I had a cupcake party with my friends to make your red velvet and hazelnut ganache cupcakes, and my latest endeavor is this apple pie! It was my first time making a pie from scratch & came out scrumptiously :) Thank you so much for all of your recipes and awesome photographs that inspire me!
I blogged about your apple pie – I’d be honored if you’d take a look:
http://ohmyomiyage.wordpress.com/2011/11/17/apple-pie-a-la-mode/
This was the first pie I ever baked. And it turned out incredibly well and very, very tasty. The only thing I did differently was tossing the apples with 2 tablespoons of flour, so it wouldn’t get too runny…
Thanks for your wonderful blog. Already picked out the next recipe to try.
I like how you added vanilla ice cream as the finishing touch.
Thank you for the do ahead instructions! I love to bake for my work and bring things warm in the morning and I’m not always sure what is ok to go in the fridge or freezer overnight so I appreciate the note!
What a beautiful pie! The crust looks delicious & it’s jam packed with apples, so yummy!!
Perfect classic apple pie!! This looks so delicious. I love warm apple pie with a big scoop of vanilla bean ice cream on top!!