This easy recipe for making Apple Pie from Scratch includes a simple homemade sweet crust, fresh apple slices, pie spice, and sweet brown sugar for a homespun taste you’ll love.
Classic Homemade Apple Pie
What can I say about apple pie? It’s basically America’s most iconic dessert, made with juicy, tastebud-tingling apple slices that bake down to a mellow gold, spiced with cinnamon, and all wrapped up in flaky pastry. What’s not to love? 💕
In fact, apple pie is so beloved that in some places, it’s not only a sweet treat – it can be served for breakfast or any quick meal, cold or warm, with anything from a wedge of Cheddar cheese to a scoop of ice cream, or a dollop of whipped cream. EEEk!
My favorite apple pie includes a rustic lattice top, fresh raw apples (preferably freshly picked Fall apples!), and a touch of sweet brown sugar. Try this easy pie recipe, and you’ll make it again and again.
What You’ll Need
With this easy recipe, the simple filling mixture can be put into the pie crust raw. Cornstarch combines with the natural juice from the apples to bake up into a sweet and syrupy pie filling!
For the Filling:
- Apples: This recipe calls for 2 pounds of apples, which is about 8 medium, but you don’t have to be super precise. It’s fine as long as you have enough sliced apples to fill the pie crust.
- Sugar: I sweeten my pies with regular sugar, but raw sugar is fine. You could also use brown sugar for part of the sugar here.
- Spices: Okay, I’m going to be a little odd here and use pumpkin spice! It’s so well-balanced and the flavors work beautifully with apples as well as pumpkin! But feel free to use apple pie spice, or just cinnamon.
- Cornstarch: Arrowroot powder is also a great choice for thickening.
For the Pie Crust:
- Flour: You can use all-purpose flour, or substitute a 1:1 gluten-free all-purpose flour blend.
- Butter: To make pie crust, the butter needs to be chilled and cut into small cubes.
- Water: The water is best if it’s ice cold. I like to keep a cup or bowl of literal ice water handy, with a tablespoon for measuring. 5 tablespoons ice-cold water
- Sugar: You don’t have to sweeten the crust, but it tastes great and looks pretty if you add a little bit of brown sugar.
- Salt: Just a pinch or so, to keep things from being bland!
- Egg: Beat an egg, for brushing onto the crust.
How to Make an Apple Pie from Scratch
Here is a breakdown of the steps for making a homemade apple pie! You can make a lattice top, like this one, or use a full pie crust on top and cut a small hole in the center to vent.
- Make the Pie Crust. Using a food processor, blend the flour, butter, and a pinch of salt, until the mixture resembles coarse breadcrumbs. Add five tablespoons of ice-cold water, and pulse the mixture a few times, until most of the pastry comes together in a ball. If the mixture is too dry to come together, you can add more water one tablespoon at a time. Shape the dough into two discs, wrap, and chill for 30-40 minutes, or until firm.
- Make the Apple Filling. Peel and core the apples, and cut them into thin slices. In a medium mixing bowl, combine the sugar, pie spice, and cornstarch. Mix, and then add the apples and toss to combine.
- Arrange the Bottom Pie Crust. This is a good time to preheat the oven! It needs to heat to 400°F. Take the pastry discs out of the refrigerator, and roll out on a floured work surface into two 11-inch circles. Lightly spray a 9-inch pie plate with cooking spray, and line it with one of the crusts. Trim the edges even with the pie plate, and prick the pastry all over with a fork.
- Fill and Top the Pie. Spoon the apple mixture into the pie pan. Then, cut the second pie crust into 1-inch strips. Arrange the strips on top of the apples, and press down gently, tucking the ends underneath the apples. Brush the top of the crust with the beaten egg, and sprinkle with brown sugar.
- Bake! Bake the pie for 45 minutes, or until golden. If the crust gets too dark, you can cover it loosely with foil around the edges or over the whole pie. When the pie is done, transfer it to a wire rack, and allow it to cool before slicing.
- Enjoy! Serve the pie as-is, or with a scoop of vanilla ice cream.
What kind of apples do you use for apple pie?
It’s best to use a firm, flavorful, and somewhat tart apple for baking, or the pie may turn out bland and/or mushy. Here are some favorite apple pie options!
- Granny Smith
- Pink Lady
- Honey Crisp
Tips for Success
Before you start baking, check out these tips for creating the perfect apple pie from scratch. Bon appetit!
- Blind-Bake the Crust: For a flakier bottom crust, pre-bake it for about ten minutes after arranging it in the pie pan.
- Pre-Make the Filling: An easy way to make the pie ahead is to mix and pre-cook the filling in a saucepan on low, until the apples are almost tender. Store in the fridge for 4-5 days.
- Streusel Topping: You can also leave the top crust off completely (halve the crust recipe or save one disc for another time). Instead, top the pie with a mixture of ¾ cup sugar, ¾ cup flour, ⅔ cup soft butter, and 1 teaspoon cinnamon, blended into a soft-crumb textured topping.
To me, this pie is the perfect dessert to serve after a traditional American dinner! Here are a few of my favorites:
- Pot Roast: My tender and juicy Instant Pot Pot Roast with Potatoes and Carrots is a savory, traditional meal that comes together with ease.
- Roast Chicken: This Juicy Whole Roast Chicken with Fall Vegetables is a comforting family classic. You’ll love the buttery-rich chicken and perfectly seasoned roast veggies.
- Salmon: Maple Mustard Salmon Fillets are a super easy dinner perfect for a Fall evening. Serve with green salad, baked potatoes, and of course, pie!
How to Store and Reheat Leftovers
- Store leftover pie covered in the refrigerator, for 3 to 5 days. I use this airtight container to store my pies.
- Warm up portions of pie in the microwave, or place the pie back in a 350°F oven.
Can I Freeze Apple Pie?
- Yes, you can! In fact, you can assemble the entire pie and freeze it, unbaked, for up to 2 months.
- When you’re ready to bake, don’t bother thawing the pie. It will come out flakier and less soggy if you bake directly from frozen. Just add 30 to 50 minutes to the bake time.
Apple Pie from Scratch
For the Pie Crust:
- 3 cups all purpose flour
- 8 ounces butter, cold, cut into cubes
- 5 tablespoons ice-cold water
- 2 tablespoons brown sugar
- Pinch of salt
- 1 egg, beaten
Make the pie crust.
- Using a food processor, blend the flour, butter, and pinch of salt until the mixture resembles breadcrumbs. Add 5 tablespoons of ice-cold water and pulse, until the pastry comes together in a ball. If needed, add more water one tablespoon at a time.
- Shape the dough into two discs, wrap, and chill for 30 to 40 minutes, or until firm.
Make the pie filling
- Peel and core the apples and cut into thin slices.
- In a large mixing bowl, mix together the sugar, pie spice, and cornstarch; add the apples and toss to combine.
- Preheat the oven to 400°F.
- Take the pastry discs out of the refrigerator. On a floured work surface, roll out the doughs into two 11-inch circles.
- Lightly spray a 9-inch pie plate with cooking spray. Carefully place one crust in the pan. Trim the edges even with the pie plate, and prick the pastry all over with a fork.
- Spoon the apple mixture into the prepared pie crust.
- Cut the second pie crust into 1-inch strips. Arrange the strips on top of the apples, lattice style, and press down gently, tucking the ends underneath the apples.
- Brush the top of the crust with the beaten egg, and sprinkle with brown sugar.
- Bake the pie for 45 minutes, or until golden. If the crust starts to get dark before the pie is cooked through, cover it with foil.
- Transfer the baked pie to a wire rack and allow it to cool before slicing.
- Serve with a scoop of vanilla ice cream.