A golden, flaky homemade apple pie with a buttery double crust, visible apple slices and cinnamon filling, and a slice removed to show the juicy center.
Homemade apple pie is the cozy dessert everyone wants when the weather turns cool.
You get a buttery, flaky crust and a warm cinnamon-apple filling that tastes like a hug.
This homemade apple pie slices beautifully, smells amazing, and is perfect for holidays or any weekend baking day.
With a few simple tricks, you’ll get tender apples (not mushy) and a filling that sets up instead of running all over the plate.
If people “always ask for the recipe,” it’s usually this one.
The key is using a mix of apples and thickening the filling just enough so it holds together.
Trust me, don’t skip the chill time for the dough… that’s how you get those crisp, flaky layers.
Why You’ll Love This Homemade Apple Pie
- Ultimate comfort food: Warm cinnamon apples and a buttery crust make a cozy classic dessert.
- Better than bakery: Flaky double crust and a thick, flavorful filling taste homemade in the best way.
- Holiday-ready: Perfect for Thanksgiving, Christmas, and family gatherings.
- Make-ahead friendly: You can prep the crust and filling ahead for easy baking day.
- Beginner-approved: Simple steps with clear cues, so you feel confident the whole way.
Ingredients for Homemade Apple Pie
Crust
- All-purpose flour (2 1/2 cups) – builds structure for a flaky crust; a 1:1 gluten-free flour can work but may be more delicate.
- Salt (1 teaspoon) – balances sweetness and boosts flavor.
- Granulated sugar (1 tablespoon) – helps with browning and flavor.
- Unsalted butter, cold and cubed (1 cup) – creates flaky layers; keep it cold.
- Ice water (6–8 tablespoons) – brings the dough together; add slowly so it’s not sticky.
Apple Filling
- Apples, peeled and sliced (7–8 cups) – the star; use a mix like Granny Smith and Honeycrisp for sweet-tart balance.
- Brown sugar (1/2 cup) – adds caramel notes; swap for more white sugar if needed.
- Granulated sugar (1/4 cup) – bright sweetness; reduce slightly if your apples are very sweet.
- Ground cinnamon (2 teaspoons) – classic warmth.
- Ground nutmeg (1/4 teaspoon) – cozy depth; optional but lovely.
- Lemon juice (1 tablespoon) – keeps flavor bright and helps prevent browning.
- Cornstarch (3 tablespoons) – thickens so slices hold; flour works but needs a bit more.
- Unsalted butter (2 tablespoons) – dotted on top for rich flavor in the filling.
For Finishing
- Egg (1) + water (1 tablespoon) – egg wash for shine; milk also works.
- Coarse sugar (optional) – sparkly crunch on top.
- Optional: vanilla ice cream for serving (highly recommended).
Homemade Apple Pie Recipe Step-by-Step
- 1. Make: Mix flour, salt, and sugar in a bowl. Cut in cold butter until you see pea-size pieces. Drizzle in ice water and gently mix just until the dough holds together.
- 2. Chill: Divide dough into two disks, wrap, and chill at least 2 hours (or overnight). This helps the crust stay flaky instead of shrinking.
- 3. Prep: Peel and slice apples about 1/4-inch thick. Toss with sugars, cinnamon, nutmeg, lemon juice, and cornstarch until coated. Let sit 10 minutes so the apples start to release juices.
- 4. Roll: Roll one dough disk into a 12-inch circle on a floured counter. Ease into a 9-inch pie dish without stretching.
- 5. Fill: Spoon apples into the crust, packing slightly so there aren’t big gaps. Dot with butter. Roll the top crust and lay it over (or make a lattice). Trim and crimp edges.
- 6. Brush: Whisk egg with water and brush over the top. Cut a few vents if using a full top crust. Sprinkle coarse sugar if you want.
- 7. Bake: Bake at 425°F for 15 minutes, then reduce to 375°F and bake 45–55 minutes more. Look for a deep golden crust and bubbling filling.
- 8. Cool: Cool at least 3 hours before slicing. This is what helps the filling set. If you slice too soon, it will be runny.
Tips for Perfect Homemade Apple Pie
- Keep butter and water cold so the crust bakes flaky.
- Use a mix of apples for the best flavor and texture.
- If edges brown too fast, cover with foil for the last 15–20 minutes.
- Let the pie cool fully so slices hold together.
- If filling looks dry before baking, add 1–2 tablespoons of apple juice; if it looks too wet, add 1 more tablespoon cornstarch.
Variations & Substitutions
- Streusel top: Skip the top crust and add a buttery crumb topping.
- Spice twist: Add a pinch of ground cloves or cardamom.
- Extra caramel: Drizzle caramel sauce over slices before serving.
- Mini pies: Bake in a muffin pan for individual servings.
- Gluten-free: Use a trusted gluten-free pie crust and handle gently.
Make-Ahead & Freezing
Fridge: Baked pie keeps 3–4 days, covered.
Freeze: Freeze a baked pie (whole or sliced) up to 2 months. Wrap tightly. Thaw overnight in the fridge and warm at 300°F until heated.
Make-ahead: Dough can be made 3 days ahead. Apples can be sliced 1 day ahead and tossed with lemon juice (add sugar and thickener right before baking).
Serving Suggestions & Pairings
- Vanilla ice cream or whipped cream
- Sharp cheddar slices (classic pairing)
- Hot coffee or spiced tea
- A simple fall salad for a lighter side
Recipe Card
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 4 hours 45 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: I’ve baked apple pie for years and this one finally gave me thick slices that don’t fall apart. The crust is so flaky!
If you make this homemade apple pie, leave a rating and a comment. Do you love lattice crust, or do you keep it classic with a full top crust?