With a flaky pie crust and sweet, tart apples in every bite, this apple pie recipe is an easy dessert for Thanksgiving, Christmas, or anytime your family wants a taste of homemade.

Close-up of a slice of apple pie with vanilla ice cream on top, fork cutting into the soft cinnamon-spiced apple filling.

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Simple Homemade Apple Pie

There’s nothing like smelling a fresh-baked homemade apple pie right out of the oven to evoke warm nostalgic memories. This classic recipe is timeless with a made from scratch pie crust and warm cinnamon spiced apple pie filling!

Unlike a Dutch apple pie that has a crumble topping, a traditional apple pie has a bottom and a top crust. If you’ve got crust prepped and ready to go ahead of time, you’re well on your way to making this perfect pie to serve with a scoop of vanilla ice cream!

Why I Love This Recipe

  • Tastes like home. There is nothing like a buttery, flaky crust and warm, tender-crisp apple filling.
  • It’s easy! 30 minutes of prep time, then the rest is baking and cooling time.

Ingredients Notes

Ingredients for homemade apple pie including green apples, pie dough, egg, flour, sugar, butter, cinnamon, nutmeg, and water on a white background.

Find the full printable recipe with specific measurements below.

  • Pie crust: I used my easy pie crust, it makes two crusts. Sometimes I’ll be lucky and have some frozen that I just need to thaw. You can also use my all butter pie crust.
  • Granny Smith apples: Peel and slice them to about 1/4-inch thick. Granny Smith apples are tart, so they give the sweet filling a nice balance and tend to hold their shape without getting mushy.
  • You’ll also need: Sugar, all-purpose flour, cinnamon, nutmeg, and cold butter.

How to Make Apple Pie

Roll out both pie doughs to about 12 inches round. Fit one into a pie plate and flute the edges, if desired, then chill until you’re ready to use it.

The other, use a pizza cutter or sharp knife to cut into 1-inch lattice strips.

Prepared pie crust pressed into a pie dish, fluted along the edges and ready for the apple filling.
Pie dough rolled out and sliced into even strips on a floured surface, ready to be used for a lattice crust.

In a large mixing bowl, combine the sugar, flour, cinnamon, and nutmeg and toss in the apples to coat.

Use a slotted spoon to layer the apples into the bottom crust (leaving excess liquid in the bowl). Turn the apples and press down flat, if needed. Dot with cold pats of butter.

Overhead view of sliced green apples coated in cinnamon-sugar mixture in a glass bowl with a white spatula.
Unbaked pie crust filled with spiced apple slices, ready to be topped with the upper crust.

Lay the lattice strips down as directed in my recipe for a lattice pie crust. Flute the edges of the pie and seal it to the bottom crust, add slits to the top, and brush with egg wash and a sprinkle of sugar.

Bake in a preheated 375°F oven for 50 minutes until the top pie crust is golden brown. Allow it to cool completely before serving.

Apple pie topped with an unbaked lattice crust and crimped edges, ready for the egg wash and baking.
Baked apple pie on the counter with fresh green apples and cinnamon sticks.

Recipe Tips

  • If you don’t want to use a lattice design, you could always leave the top pie dough in a circle, lay it on top of the filling, and use a sharp knife to cut slits on top.
  • Cut the apples to the same thickness so they bake evenly.
  • Leaving the excess juices at the bottom of the bowl helps prevent the pie from getting soggy.
  • If the top crust is browning too quickly, use a pie shield or tent with foil for remaining bake time.
  • This apple pie recipe can be made up to 48 hours in advance. Serve it warm or at room temperature.
A baked apple pie with a lattice crust, slightly sliced to reveal the gooey cinnamon-apple filling, with green apples and a plate of pie in the background.

More pie recipes we love all season long include pumpkin pie, pecan pie and razzleberry pie.

More Apple Recipes

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Close-up of a slice of apple pie with melty vanilla ice cream on top, fork cutting into the soft cinnamon-spiced apple filling.

Apple Pie Recipe

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 50 minutes
Cool time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 10
With a flaky pie crust and sweet, tart apples in every bite, this apple pie recipe is an easy dessert for Thanksgiving, Christmas, or anytime your family wants a taste of homemade.
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Video

Equipment

Ingredients 

Crust

Filling

  • ¾ cup granulated sugar , reserve 1 Tablespoon for top
  • ¼ cup all-purpose flour
  • 1 ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 2 Tablespoons butter , cold
  • 6 Granny Smith apples , peeled and sliced 1/4-inch thick

Egg wash

  • 1 egg
  • 1 Tablespoon water

For serving: Vanilla ice cream

Instructions

  • Preheat the oven to 375°F. Place a baking sheet on the middle rack.

Crust

  • Roll out crust. Roll out pie crust on a floured surface to about 12 inches round. Fold in half and then into a quarter and transfer to your pie dish. Flute edges, if desired. Place in the refrigerator until ready to fill. You want your dough to be cold before baking.

Filling

  • Make apple filling. In a large bowl, combine 3/4 cup sugar, 1/4 cup flour, 1 1/4 teaspoons cinnamon and 1/8 teaspoon nutmeg. Add 5 sliced apples and toss until coated.
  • Whisk egg and water in a small bowl for the egg wash.
  • Assemble pie. Add the sliced apples in even layers into the pie crust, leaving excess juice in the bowl. Turn apples and press flat, if needed. Cut small piece of butter and add across the top. Top with other pie crust (I used a thicker lattice crust). Flute edge. Brush with egg wash and sprinkle with sugar.
  • Bake pie. Place the pie dish on top of the baking sheet in the oven. Bake for 50 minutes. Cover the crust with foil or a pie shield if the crust is browning too fast before the apples are done.
  • Cool. Remove pie from oven and let cool completely on a cooling rack to thicken (about 2 to 3 hours). Serve the pie with vanilla ice cream, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Apples: I prefer to use Granny Smith. You can also do a mix with Honey Crisp. Make sure to slice them all the same thickness (or they won’t bake properly). I like to cut them from the shorter edge so the pieces are bite-sized.
Crust: I prefer a thicker lattice pie crust (pictured) on top, but you can simple top the apple pie with the additional pie crust and cut slits in top to vent.
Make-ahead: This pie can be baked 24 to 48 hours in advance.

Nutrition

Serving: 1g, Calories: 334kcal, Carbohydrates: 61g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 110mg, Potassium: 158mg, Fiber: 4g, Sugar: 35g, Vitamin A: 208IU, Vitamin C: 5mg, Calcium: 18mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What kind of apples are best to use?

Granny Smith is my favorite. They’ve got a crispy tart flavor that balances the sweetness. Other apple varieties you can use are Fuji apples, Braeburn apples, Pink Lady apples, and Honeycrisp apples.

Why is my apple pie filling runny?

This could be due to not draining the excess juices before adding them to the bottom crust, not using enough flour, using apples that contained more water than anticipated, or not leaving it to bake long enough.

How to store apple pie?

Once the pie has a chance to cool completely, it can be kept at room temperature for up to 2 days. You can refrigerate it for a couple of extra days, covered with foil, or in an airtight container.

Can I freeze a baked pie?

Again, it must cool completely first before freezing it. Wrap it tightly in plastic wrap and then foil. Place in a freezer bag and keep it frozen for up to 3 months. Thaw in the fridge overnight and then reheat it in the oven until warmed all the way through.