Apple Pie

Favorite FallAppleApple PiePie

The Best Homemade Apple Pie! With a flaky, buttery crust and an apple pie filling with sliced apples, sugar, spices, and vanilla

Photography Credit: Elise Bauer

When the nights start getting cooler after a long hot summer, and the leaves show glimpses of turning color, that’s when apple season starts around here. We grow Granny Smith, Gravenstein, Pink Lady, and Fuji apples, all great for making apple pie!

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust (the crust makes all the difference, don’t you think?), and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

How to make Apple Pie

My homemade apple pie is like a siren call to my family. All I have to do is pick up the phone and say “pie” to my father and he’s here in less time than it takes to clear a place at the table.

You know when people are eating and they aren’t saying a word? It’s either a very good thing, or a very bad thing. In this case, it’s all good!

Best apples for apple pie

What are the best apples for making apple pie? We always try to use a mix of different apple varietals in the same pie. Some apples cook up faster than others, some cook firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. That said, some apples are better for cooking into a pie than others. I like to use:

  • Fuji
  • Golden Delicious
  • Granny Smith
  • Gravenstein
  • Pippin

Avoid Red Delicious apples for pies, they don’t cook well.

homemade apple pie

Love APPLE PIE? See MORE GREAT APPLE PIE RECIPES!

Check out our video for how to make apple pie

Apple Pie Recipe

Print
  • Prep time: 1 hour, 15 minutes
  • Cook time: 55 minutes
  • Yield: Serves 8

If the crust looks like it's getting too browned, take a large piece of aluminum foil and place on top of the pie in the oven. No need to wrap it around the pie, just place it on top. That will keep the top from browning further.

Pies always seem to take longer to cook than one expects. (Perhaps it's because we're always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents.

I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier.

Ingredients

Crust Ingredients for a flaky pie crust

  • 2 1/2 cups (285 g) all-purpose flour, plus extra for rolling
  • 10-ounces (1 1/4 cups, 285 g) unsalted butter (room temperature), cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup (115 ml) sour cream (use full-fat sour cream for best results)

Apple Pie Filling Ingredients

  • 3 pounds of good cooking apples such as Fuji, Golden Delicious, Granny Smith, Gravenstein, or Pippin (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish)
  • 1 Tbsp of lemon juice or apple cider vinegar (to toss with the sliced apples so they don't brown as you slice them)
  • 1/2 cup to 2/3 cup sugar, depending on how sweet you like your pie
  • 3 tablespoons all-purpose flour for thickening
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 Tbsp brandy (Optional. By the way, if you have Calvados apple brandy, use it!)
  • 1 teaspoon vanilla extract

Egg Wash

  • 1 large egg yolk
  • 1 Tbsp cream

Method

1 Make the pie crust: To make a homemade crust, in a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar.

Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn.

Make a well in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump.

Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour and wrap with plastic wrap. Refrigerate for 1 hour before rolling out. (See more detailed instructions with video on our Sour Cream Pie Crust Recipe.)

2 Peel, core, and slice the apples: While the dough is chilling, peel, core and slice the apples into 1/4-inch to 1/2-inch slices.

slices good baking apples for apple pie filling

As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.

3 Make the apple pie filling: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.

whisk flour and sugar to make apple pie filling toss sugar flour with apple slices for apple pie filling

Then sprinkle with brandy and vanilla extract and stir to coat all the apples.

4 Prepare oven: Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

5 Roll out the dough and line bottom pie plate: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.

As you roll out the dough, check to make sure it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.

roll out the bottom crust for the apple pie place bottom crust in deep dish pie pan

Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

6 Place apple slices on top of the bottom crust: Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

add apples to apple pie bottom crust mound the apples high in the pie

7 Roll out top crust, place over apples, trim and crimp edges: Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.

roll out top crust place on apple pie crimp edges of pie

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

8 Brush with egg wash, cut vents: Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

brush top of apple pie with egg wash cut vents into apple pie

9 Bake: Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.

Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)

10 Let cool: Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Apple Pie on Simply Recipes. Thank you!

Print

Products We Love

Best Apple Pie with Apple Pie Filling

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

103 Comments / Reviews

No ImageApple Pie

Did you make it? Rate it!

  • Kiya

    I never baked anything before, when i told my husband that i was going to make apple pie, he was shocked, and suggested that i bought store already made crust.

    I used the sour cream crust recipe, the pie came out so good, tasted good, and smelled good, i really like the creaminess of the crust. And it was so smooth too.

    My husband loved it, i am really excited to try your other recipes.

  • JassM

    Hi! Can I use Greek yogurt instead of sour cream and what would be the measurement? TIA!

  • Louise Desaulniers

    I made my first ever apple pie but had some crabapples to use up so I mixed those with some golden delicious apples. I must say it was so very tasty and good. I gave it to my friend but when I came home ( even though I didn’t have any more crabapples) I made it again and sure I will make it agai and again.

  • Kamil

    I live in Poland. Here we have anothother apple pie like this one. But when I’ve found this for couple of years, I make it every fall. When all apple pie in America looks like, I would like to live there.
    Greetings from Poland

  • Stephanie

    I haven’t made the pie yet, but I’m encouraged by all the positive reviews and am excited to get started! I’m wondering if you are able to substitute brown sugar instead of white sugar? Thanks!

View More
How to make Apple PieApple Pie