Homemade Apple Pie

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.

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


For the crust:

  • 2 1/4 cups (290 g) all-purpose flour, plus extra for rolling (if using scoop and level method, measure out 2 cups)
  • 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)

For the apple pie filling:

  • 3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish)
  • 1 tablespoon 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
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon brandy (Optional. By the way, if you have Calvados apple brandy, use it!)
  • 1 teaspoon vanilla extract

For the egg wash:

  • 1 large egg yolk
  • 1 tablespoon cream


1 Make the pie crust: To make a homemade crust, in a large bowl whisk together 2 1/4 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 or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.

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.

slices good baking apples for apple pie filling

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.

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

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

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.

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

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

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.

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.

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

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Cynthia

    This was my first try at any pie, I was honestly very nervous. The dough gave me a bit of trouble upon rolling it out, but the pie still turned out great. I ended up using only Granny Smith apples, but the taste and texture were fine. I’ll try a mix of apples next time. Thank you for a wonderful and easy recipe!


  • Noor

    I made the crust with whole wheat flour and it turned out awesome. Thank you!
    just a note, the dough was very soft and sticky I had to add up to a cup of flour more to make it less sticky. It was great but it was so flaky that it easily separates from itself and the pie is torn apart. Also, the filling did not release a lot of sauce, do I have to heat the apples on the stove first?


    • Summer Miller

      Hi, Noor! Thanks for the feedback. Glad you liked the pie! How much liquid is released by the filling really has more to do with the type of apple used. Some are juicier than others. No need to cook the filling.

  • shay

    Used a lard pie crust & added some maple syrup to the apples and omgggggg love!!


  • Branka

    This is the best apple pie recipe. I’ve been making it for years! Thanks so much!


  • Christopher

    I think I used some Crab Apples instead of Granny Smiths, I’m not too sure about the variety since they were picked from a backyard fruit tree. Nonetheless, the filling became too watery when I baked my pie and I didn’t have time to try and macerate my apples beforehand. I also used a store-bought pie crust which I admit was not nearly as thick as I would have enjoyed on a pie like this. However, the recipe for the filling was delicious and I ended up eating a bunch of leftover coated apple slices just as a snack :) Considering the changes I made, I’ll give 4 out of 5 stars for now. I truly believe that with the homemade crust and proper apple selection, it would have resulted in an irresistible pie.


  • Sarah



  • Sue

    Oh my! This is a great recipe. I made this twice already. The first time i made this, i took it to a party and everybody loved it. Thank you for sharing this recipe. Cheers


  • Adriana

    Hi, do you know any sour cream substitutes for this recipe? Please tell me… Have a good day!

  • Sam

    Very good recipe and tips. I was reading about apple pie history and aparently cheddar cheese while baking used to be a topping for apple pie.

  • Mary Anne

    I had a little trouble with the crust but my butter may not have been at room temperature. I was able to roll it out and piece it together and it was delicious! I will make this again. Thank you for a great recipe. The sour cream crust was delicious!


  • Meg

    I’ve been using this pie recipe for four years now and always get so many compliments on how perfect the crust is! It’s definitely my go-to recipe.
    I was thinking of trying it this season with a lattice crust– do you have any advice on how to adjust the recipe or baking time?


    • Elise Bauer

      Hi Meg, I made the apple pie for Christmas this year with a lattice crust. The lattice was an open lattice crust which helped because the open holes acted like vents and since it was an open lattice I didn’t need to make extra dough. I made no changes to the timing of the recipe, it worked out great!

  • Megan Baum

    Took longer then expected but turned out great. Would maybe prep ahead of time like make dough/crust night before or cut apples before. It would also save a lot of time if you have an apple corer or peeler.


  • Patricia

    This is my go to pie crust for not only apple pies, but other fruit pies as well. Superb!


  • JC

    Dynamite! i never leave reviews…like ever. I bailed on the allspice and just threw in a few solid shakes of nutmeg and cinn, also threw all dry ingredients together, whisked and mixed for filling (I think following a recipe exactly is boring…yes, I’m dangerous like that…lol . The crust I used splash of milk and egg as the wash…the crust was exactly as the photos…middle rack in oven, glass 9 inch pie plate, 8 fairly large apples from friends orchard…can’t recall the Apple type. Anyway have fun with it ,….my family (15 of us on sundays) destroyed it entirely. My wife said make two next time . Cheeky…


  • Nikki

    I adjusted this recipe for a 12-inch pie plate and it still came out PERFECTLY! My family loved it and was so impressed. Thank you for the recipe!!


  • Marcia

    I am a new pie maker ! I make cakes and cheese cake all the time I was afraid of making pies as I heard the stories about thoughing out dough . This is my secret recipe light and flakey Made this recipe three times no problem at all !! My go to


  • Alina

    Is it okay if I don’t add sour cream?

  • Mersaydez Draper

    Has anyone made a Blueberry, Apple, Strawberry pie? If yes did it taste good?

    • Christopher

      Haven’t tried it but I was considering adding blueberries to mine as well. I think it would turn out fabulously but I would cut the sugar in that case since your blueberries and strawberries aren’t as tart as your granny smith apples.

  • Ray

    Absolutely perfect loving every bite of the pie


  • Maria

    I had never baked an apple pie before, until now. I tried this Apple Pie recipe and everyone loved it. Didn’t have brandy but it still came out delicious.

    • Christopher

      I substituted Crown Royal whisky for the brandy. My gosh, the apples taste amazing (not even sure I notice the effects of any alcohol but eh :D )

  • Michele

    Oh my goodness – I made 5 of these pies for Canadian Thanksgiving and they were absolutely DELICIOUS! I love both the crust and the filling. The addition of the brandy added a nice new flavour into the mix – yum! Thanks for this recipe. I will definitely be making more in the future. :)


  • linda

    can this pie be frozen, baked or unbaked?

    • Emma Christensen

      Hi, Linda! I would recommend fully preparing your pie and freezing it un-baked (tightly wrap in foil and then put in a zip-top freezer bag). When ready to bake, preheat your oven, unwrap the pie, and bake while still frozen. The pie will take some extra time to bake from frozen; cover the edges with foil or reduce the oven temperature if the top starts browning before the insides are bubbly. Enjoy!

  • Sabrina

    I haven’t baked it yet but I was wondering how exactly do you reduce the heat of the oven? Do you remove the pie and reheat it or do you keep it in while reheating the oven?

    • Michele

      You keep your pies in the oven and simply reset the temperature. That’s what I did and it worked out great. Cheers.

    • Emma Christensen

      Hi, Sabrina! Michele is correct — just leave your pie(s) in the oven and reset the temperature. Enjoy!

  • Giuliana

    The crust was perfect however, while I chose from your selection of apples, my pie was runny. Not sure what happened. Any suggestions would be helpful as I plan to use this recipe again.

    • Elise Bauer

      Hi Giuliana, that happens some times, even when you use a mix of apples. The individual apples might have less or more moisture than average. One thing you can do is to coat the apple slices with sugar first, and let them sit for an hour. Take the liquid that is released from the apples and boil it down until it is thick and even caramelized, and then add it back to the apples and toss with flour.

  • Nadia

    My first time making apple pie and this recipe was super easy and delicious! Everybody loved it and I enjoyed the baking process and love that I now have a solid pie crust recipe I’ll be using over and over again!

  • Liz

    The crust is SO key to a good pie… and this pie is absolutely delicious. The crust is flaky, tender, tasty, and beautiful with touch of egg wash. I didn’t have brandy on hand but can’t wait to try the pie with it included. Even without it was a winner of an apple pie!!! Thank you for the recipe!


  • Melissa


  • Nikki

    I’m planning to bake this pie the morning of Thanksgiving and take it with me to dinner at my mom’s house later on. What directions would you suggest for reheating?

    • Elise Bauer

      Good question Nikki! I tend to serve this pie at room temperature without reheating. But if I were to reheat I would probably just put in a warm oven for about 10 minutes or so.

  • Vekarai

    I love baking. And tried any new recipes I find either by books or by friends. Would really love to try this recipe. However, only thing is that I don’t know the difference between the different types of apples. ( I live in Vanuatu )

    • Cheryl

      My grandsons is in Vanuatu on a Church Mission. I hope you’ve met him, his name is Elder Bischoff. He’s so great!

  • Jayne

    If I use salted butter can I reduce the salt I’m supposed to use?

  • 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.

    • Elise Bauer

      I’m so glad you liked it Louise, and I’m happy that it worked with the crabapple golden delicious mix!

  • 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

    • Robin Beaver

      Greetings, Kamil… Hope you do come to America!

  • 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!

    • Elise Bauer

      Hi Stephanie, sure, you could do that. Brown sugar has some molasses notes in it though, so as long as you want to add a bit of that flavor to the apple pie, you’re good.

  • Ashley Hoober

    my kids and hubby LOVED this recipe! I’m usually a hopeless baker, but maybe the chef is only as good as its recipe. thanks so much for sharing


  • Jen

    Another great recipe from Simply Recipes. The egg yolk wash and brandy really enhance the flavours. I used only 1/2 cup sugar in the filling and it was perfect. There was even enough dough for me to make a second pie in a 1 cup ceramic custard cup. This will be my go-to recipe!


  • Jadeya

    I also made the crust myself and i’m 12


  • Jadeya

    The recipe worked very well and it was easy because I’m a kid


  • Patty

    I had some apples that, 1, had No flavor & 2, were going South FAST! I wanted to know if I should add some Allspice to my pie, when I found this Lovely recipe! I wanted to teach my 22 yo son how to make a pie. We didn’t have any brandy so CJ added TripleSec. I apologize, we didn’t make the crust. Store bought is fine for us. We managed to get a lattice top that looks pretty good. Thank You Miss Elise, your pie is Terrific!

    • Elise Bauer

      I’m so glad you liked it Patty! I do hope you try making the homemade crust sometime. It’s really easy and tastes amazing!

  • Joann Baldwin

    This was delicious, I used 1/2 cup white sugar and 1/4 cup brown sugar and used your other pie crust recipe. I live to cook but new to pies and this was easy to make and came out perfectly. Made it three already. Great recipe.


  • ranjan Patel

    yes, i made it. It turned out very good.
    Everybody at home enjoyed it.

  • Rosie Janzen

    Thank you for this delightful recipe. I followed all instruction including adding brandy to the recipe, had family member over for dinner and they loved it including my husband. He bakes great pies but to receive a compliment from him is wonderful feeling….Thx Rosie

  • Barbara

    Hi Elise! Long time fan of your recipes. Can I assemble the pie and refrigerate it and cook it tomorrow or would I have to freeze it?

    • Elise Bauer

      Hi Barbara, if it’s just a day ahead, I would assemble and refrigerate it.

  • Silvia

    I love all the apple cakes but this old fashioned apple pie looks seriously delicious!
    I’ll try to make it!
    Have a nice week end!

  • Iltimass

    Wow . It was amazing!! but I ran out of crust because I have a big pie plate and I couldn’t cover the pie, so I made cream with 2 egg whites and sugar, and covered the pie with the cream. After baking it, the cream on the top became a brown layer and it was so good. Thank you so much for the recipe :)

  • Livia

    Hi Elise, I made the apple pie, but when I cut it, a whole lot of liquid came out, the bottom crust was soaked and part of the apples turned into a mush. I wonder what has gone wrong as I followed everything in the recipe, including ventilation holes, cooking times and temperatures. I also let it rest for nearly an hour before cutting it. Have You got any suggestions? Ps Your website is great, thanks for sharing all those lovely recipes! Livia

    • Elise Bauer

      Hi Livia, every apple pie is different! I’ve learned the hard way. Some apples take longer to cook, some apples cook mushier and wetter. My guideline is to look in the vents and if the filling is bubbling and syrupy then it’s probably ready. Sometimes that takes much longer than you would expect. You also have to let the pie cool down all the way. All the way, before cutting in.

    • Elise Bauer

      Another suggestion is to toss the apple slices in sugar and spices and let them sit in a bowl for an hour to macerate (release their water). Then drain the liquid and reduce it either on the stovetop or in the microwave until thick and caramelized, and then toss the apples with this before putting them in the pie crust to bake.

    • Amy

      Cook the apples first, then drain and reduce the liquid before pouring back over apples in filled pie. If you bought too many “applesauce”apples, it may be more mushy than you wanted. I always buy a mix of apples to have a bit of each. Hard, & Granny Smith w/a pound or 2 of mushy for extra filler. 6lbs total fills my 10 in deep pie dish.

    • Kellan

      I would suggest letting the apples sit at room temperature for at least an hour before spooning into the pie so they release some of their liquid and you can drain it off, if the apples are fresh I always find there is too much liquid and I would have to cook the crust to a crisp to get it to bake off. This also lets them soften a bit and it’s easier to fit them all in the dish!

  • Ansa

    if I want to cook apples a bit beforehand, what is the proper what to cook them? Also, during baking, how would I know that the apples are completely cooked and its time to take the pie out of the oven? Please excuse me but its my first time making a pie.

  • Ansa

    This recipe looks lovely. I have a question. Can I use yogurt instead of sour cream because it’s not easily available in the market where i’m from.

    • Elise Bauer

      Hi Ansa, I haven’t tried making the crust dough with yogurt instead of the sour cream. If you do try it, please make sure to use full fat yogurt. And let us know how it turns out!

      • Rachel

        I just made this pie today, and I used yogurt instead of sour cream because I live in a country where sour cream is hard to come by. Otherwise, I followed the pie crust directions exactly, and it was great!

        • Elise Bauer

          I’m so glad you liked it Rachel! Good idea to use the yogurt. I’m assuming it was full fat whole milk yogurt?


    What sugar did you use please?

  • Skylynne

    Quick question, for the egg wash is there a specific kind of cream to use? What would you suggest?

  • Linda M

    Hi elise, When making the extra high apple pie and cooking down the apples for a short time, should apples be cooled first before placing into prepared crust? Hope to hear from you soon. Enjoy your cooking site.

  • Evans

    Can one replace the cream/sour cream with lard as a fat? If so, would you use the same amount of lard as cream?

    • Elise Bauer

      Hi Evans, you can use any pie crust recipe you like for this apple pie. I wouldn’t do a straight substitution of lard for the fat called for in the crust recipe I’ve given here though. I suggest looking for a different pie crust recipe that uses lard, there are plenty online!

  • Linda Miller

    Hi Elise,
    Getting ready for Fall baking. I’ve compared the xtra thick apple pie and the apple pie on this site and like some ingredients on each pie. My question is can I use the sour cream dough recipe with the extra thick apple pie filling recipe? Are there any adjustments to be made to the sour cream dough recipe because there are more apples in the extra thick apple pie filling? Also, do you still recommend cooking down the apples for a short time before placing them in the pie plate and should the apples be cooled first? Please advise.

    Thanks for all your great recipes.

    Linda Miller

    • Elise Bauer

      Hi Linda, if you are making an extra thick apple pie I recommend cooking the apples a bit first because otherwise you’ll have a huge gap between the crust and the filling. As for the crust, I have not made the extra thick pie with this sour cream crust yet, but I don’t see why it wouldn’t work.

  • Michelle Marmion

    Hi Elise
    I have just Made your tasty sounding pie , but with the oven temps you gave I had to cook it for nearly 2 hrs.. Maybe my oven doesn’t seal properly?
    Must admit it smells amazing ..thank you!
    I also live in Australia and have to use reverters to adapt to Aussie mls, litres etc!

    • Elise Bauer

      Hi Michelle, perhaps! It could also be the apples. Some apples take longer to cook than others.

  • Georgia

    Hi. Sounds like a great recipe. Can you use tinned apples instead of fresh ones?

    • Christopher

      I would avoid canned/tinned apples since they will be mushier and likely soaked in a syrup. You could still use them but then you’d have to play with the sugar levels and the bake time and the amount of liquids you use.

  • Mike Walker

    Superb recipe. As it was the first pie I had ever baked (at 60 years old ), I did not have high expectations. My wife is the baker in our family. I had to pick a day she would be out.

    The result was so beautiful, she posted a pic on her Facebook account. My brothers-in-law were incredulous. I was accused of buying the pie, using a store-bought crust, and basically setting the bar too high for husbands in our large family.

    I made one modification: I sliced the apples 1/8 to 1/4 inch wide because I like them to be less firm in a filling. The only thing I will do differently next time is to pre-cook the filling mixture to soften the slices a bit more. I see you recommend that in your mile high apple pie recipe.

    The crust was perfect in taste and texture, and visually stunning. Thank you for creating a wonderful resource. I will share some of our favorite recipes.

    • Elise Bauer

      Hello Mike, I’m so glad you liked the pie! The crust is so easy and so unfailingly good it has become my go-to crust recipe.

  • Marilyn

    Should the butter in the crust be cold or room temperature when creating the crust? I’m assuming maybe room temp since it goes back into the refrigerator? Thanks for the help.

    • Elise Bauer

      Hi Marilyn, great question! The butter should be room temperature. I’ll make the clarification in the recipe, thank you!

  • Marcus M

    I decided to make an apple pie after my wife told me i couldn’t buy one. I used this recipe and blew my family’s taste buds away. This is my go to apple pie recipe now!

  • Gabby

    This Recipe is amazing. I made it for my family a few weeks ago and it was a HUGE hit. So Im making two this Thanksgiving to share with all. Can want to have some more!

  • Liz


    If I make a crumble crust on top (boyfriend’s request) would I change the bake time? I’m not sure how long baking would affect a pie. Any suggestions?


  • John D

    Hi Elise! We all loved this pie That I recently made. Some family members want this pie AND the version of this pie before it was was updated that included the almond flour in the crust. Any chance the older recipe is still lying around?


  • Alei

    Thanks for sharing this recipe my first pie to make on my own and me and my family loved it! My son took a picture of the best pie he’s ever had.. I didn’t have brandy so I used spiced rum instead and it worked fine otherwise I followed the recipe as it is.. Thanks Elise!


  • Elise

    Elise this pie was FANTASTIC!!!! Thank you so much for the recipe. I made 10 in one day- was feeling a little dragged out by the end of it but when I finally sat down and tried it- it was sooo worth it!
    By the way- my name is Elise too!

  • Natalia

    This is one of my favorite recipe. It’s easy to do and very tasty! My family loves it!


  • hhphillips

    I selected your apple pie from Pinterest. They are a number of good pie receipes but your stands out for me because of your use of spices and lemon juice. I baked it for the first time last weekend for a birthday dinner party and it was a hit. Thanks ever so much.

  • ML

    Nice! but who weighs their apples? and pie plates very in size. Better to say how many average size apples to an average sized pie plate.

  • Wendy

    How does this recipe compare to the one you had on here a couple of years ago? The last one had no sour cream in the crust. The old recipe was amazing, is this one better in your opinion? Also, can you advise on high-altitude adjustments? I live at almost 9,000. Thanks!

    • Elise Bauer

      I LOVE the sour cream crust. It is so much easier to make and always results in a tender, flakey crust. No idea about high altitude adjustments, I’m thinking that there may not be any because there is nothing that actually rises. No leavening in this recipe that would be affected by altitude.

  • nickolas

    im nickolas 13 years old and i made this pie all by my self great recipe thanks website

  • Monika

    Delicious does not do it justice. With the first bite I thought I died and went to heaven! So goooood!

  • Lisa Oberdorf

    Could you make this pie using a crumb mixture on top, rather than a crust?

  • Luna

    it would be a good idea to put some tin foil down to line the oven and swap it out every 30 min to keep the drippings from burning to your oven. my boyfriend and i made these pies at 3am and woke up the whole house thinking we started a fire. but the pies didn’t burn just the drippings.

    • Elise Bauer

      Hi Luna, I recommend that people put a baking sheet on the rack underneath the rack with the pie, to catch the drippings. Foil will work as well.

  • Jaimie

    I have a lot more apples, I made two of these pies and they were delicious!! But can I make the filling and and not cook the apples and freeze it or
    Do I have to do something different with the filling to freeze it??

    • Elise Bauer

      Hi Jamie, great question. I don’t know the answer as I haven’t frozen the pie or the pie filling.

  • Diana

    Hi, do you think that this recipe would work if I made a lattice pie crust? Or would I have to tweak it?

    Can’t wait to make it!

    • Elise Bauer

      Hi Diana, I think it would work fine in a lattice crust, but I haven’t tried it. If you do, let us know how it turns out.

      • Diana

        Made it today with a lattice crust and it turned out beautifully! Thank you so much for the awesome recipe.

  • Heather

    My father-in-law – a connoisseur of apple pies – declare this the best one he has ever eaten. High praise indeed!

    I used another crust recipe that I love (uses buttermilk), but the filling here was amazing. I love anything baked apple, but have always hated bought apple pies because the filling was always so thick and goopy. This was just like baked apples in a decision pastry. Amazing. It was my first pie (other than quiche) and I was pretty damn proud of it!

  • michelle

    elise how would I cook this crustless? in a slow cooker? baked? if so at what temp and for how long? thanks!

  • Rashu

    i dont get sour cream where i live and i dont drink alcohol.so what can i substitute these two ingredients with.

    • Elise Bauer

      Hi Rashu, you can leave out the alcohol entirely. As for the crust, just use a different pie crust recipe that doesn’t require sour cream. We have a couple options here.

  • Laura

    Just made this a few days ago after finding the recipe on Pinterest. Best pie crust I have ever made!

  • Jaime

    I was given a huge box of apples. I already canned some of your apple butter (yum, thanks), but was wondering if you had any suggestions for preserving just the filling for your apple pie? Have you ever tried freezing or canning the filling?

    • Elise Bauer

      Hi Jaime, I have a friend who regularly freezes uncooked pies and then when she wants a pie she just takes one out of the freezer and bakes it. As for freezing the filling, I assume you mean the already cooked filling? You can cook up the filling and put it into quart sized canning jars and freeze it, leaving some headroom. We freeze almost all of the applesauce we make and use it all year round. I’m guessing you could easily do the same thing with pie filling.

  • Mariel

    I have made this pie numerous times, with bourbon. It is my favorite “go to” apple pie recipe. The first time I made it I got first place in my county fair.

  • lou mcmunn

    when I’m making apple pies, I have a gap between the crust and the filling.I pile my apples high in the dish.What am I doing wrong?

    • Elise Bauer

      Hi Lou, the apples will shrink as they cook which can leave a gap between the crust and the apples. I think if you put more steam vents in the top of the pie that will help the crust collapse on top of the apples so there is less of a gap. Another thing you can do is to pre-cook the apples for 10 or 15 minutes in a saucepan, so they do most of their collapsing before they go in the pie. More steam vents is easier though.

  • judi

    It is the oven as I write, smells delicious, let you know the outcome.

  • Antaya Washausen

    I just finished using this recipe for my uncle who is a Vietnam vet and managed to make a beautiful apple pie despite never having made a pie from scratch. Flour on your rolling pin as well as the counter top works well to prevent the crusts sticking while you roll them out. It took some time, but I did it!!! Next, dinner then dessert!! Thanks for sharing the recipe!!

  • Madeline

    I plan on making a couple of these pies for Christmas dinner but I’ll have to pre-make them. Does anyone have any ideas about storing them for 2-3 days? Thanks so much for any advice.

  • Sarah

    I made this for Thanksgiving! Everyone raved! I made it exactly to recipe except I used Bourbon instead of Brandy. It was wonderful.

  • Vivian

    Try adding a bit of cinnamon or nutmeg to the crust. Also, I prefer to use a raw sugar or a mix of brown and granulated to give it a little more depth.

  • Marjie

    Wow….this looks amazing. I would like to make them with all the apples I have at home…my mom loves to buy them in big batches just to snack on. The only thing is I have Gala apples. Will they work? If so, how long should it be cooked? I really want to try this recipe =)

    Yes, you can make apple pie with gala apples. Just follow the recipe as given, and use galas. If you find you need to cook them longer, then just cook them longer.~Elise

  • Dissapointed in DeKalb

    The filling turned out very dry. We used Jonagold apples. I was told they were good for baking….where did I go wrong?

    It could easily just have been your batch of apples. It happens to us sometimes even with Granny Smiths. That’s why it’s often recommended to use a mix of apples in baking recipes. ~Elise

  • Lovey

    Hi! This pie is amazing! The first time I made it we ate it up immediately. I want to make it again for my boyfriend’s birthday in a couple of days but I want to go ahead and prep the crust. Can you make the crust in advance? If so, how long will it keep?
    Thanks again for sharing!

    Yes, you can make either the dough or the crust in advance. The dough or crust will keep for a couple days in the fridge. Or you can wrap them in plastic wrap and then in aluminum foil and put in the freezer. Will last for months in the freezer. ~Elise

  • happywiggly

    I used this recipe for a pie sale fundraiser at school. I made the pies, baked them, and froze them. Everyone said they were the best pies they’d ever had, even compared to fresh ones!

  • Leo

    Great recipe! AWESOME tasting pie!

  • Cat

    Elise –

    Alden went apple picking yesterday with her good friend Teddy. She was told to only get a small bag of apples, but low and behold she showed up later with an extremely LARGE bag of apples! Needless to say, I baked two apple pies today! This was my first apple pie baking experience and it went great! I did a crumble top on one and then the two crust for the other. The girls gave this recipe two thumbs and two big toes up! :)

    Ah Cat, I so wish I were with you! Please give Alds (and Teddy when you see him) a big hug for me. You might also want to try the applesauce recipe. Easy enough to make and Aldy loves it. ~Elise

  • Maria Joao

    Thank you soooo much for this recipe! I’m from Portugal (Europe) and it was the very first time I baked an apple pie, and I had to cook it for my boyfriend’s family for Christmas. It was a sucess and a life saver. And the best thing about it is that it’s so simple and natural. It makes a huge difference to make everything from scratch.

  • Sherry

    My pie just came out of the oven. I was going to take it to my mom’s for Christmas, but I couldn’t wait – so I’m eating a piece now! Even with a store bought crust, this pie is delicious!

  • Christine

    Thank you very much for this great recipe! I just try it to make my very first American Apple Pie and it’s SO delicious! Perfect : ) I precise American because I’m French and the U.S Apple Pie is quite legendary, in France as well…

  • ani

    Love this recipe, I have used it for many years! I am making it this weekend!

  • Andrew

    A lady friend of mine had never had an apple pie before! I know, shocking. But with this recipe I have hopefully opened the doors to some wonderful new things. Thanks.

  • Keith Dobbins

    Delicious pie recipe. After the pie had cooled I put a confectionary icing on it. I just finished baking the second apple pie from this recipe. The first pie I baked was pulled from the counter top to the floor by our chocolate lab puppy. She thought the pie was delicious. Thank you.