Nothing smells cozier than a fresh apple pie bubbling away in the oven. This easy apple pie recipe gives you a flaky all-butter crust, tender cinnamon-scented apples, and bakery-level shine without fuss. If you can stir and roll, you can make this pie.
Easy Apple Pie Recipe (Perfect Flaky Crust)
Equipment
- 1 Rolling Pin
- 1 9-inch pie plate
- 1 Rimmed baking sheet
- 1 Pastry Brush
- 1 Pastry cutter (or two knives)
- 1 Aluminum foil for shielding edges
- 1 Mixing Bowl one large, one medium
- 1 Small saucepan for reducing juices
- 1 Cooling rack
Ingredients
All-Butter Pie Crust
- 2.5 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter very cold, cubed
- 6 tbsp ice water up to 8 tbsp, as needed
- 1 tsp apple cider vinegar optional
Apple Filling & Topping
- 2.75 lb firm baking apples peeled, cored, and sliced 1/4 inch (about 6 to 7 medium)
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar
- 1 tbsp lemon juice
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp kosher salt
- 3 tbsp cornstarch or 4 tbsp tapioca starch
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter to dot
- 1 egg beaten with 1 tbsp milk or cream (egg wash)
- 1 tsp coarse sugar 1 to 2 tsp for sprinkling
Instructions
Make the Dough
- Whisk flour, sugar, and salt. Cut in very cold butter with a pastry cutter until pea-sized bits remain. Sprinkle in ice water and vinegar, tossing with a fork until dough clumps when pressed; do not overwork.
Chill the Dough
- Divide into 2 disks, wrap, and chill 2 hours (or 30 minutes in the freezer). Rest 5 minutes at room temperature before rolling.
Prepare the Apple Filling
- Toss apples with both sugars, lemon juice, cinnamon, nutmeg, and salt. Let stand 20 minutes. Stir in cornstarch and vanilla. If there is a lot of liquid, pour it into a small pan, simmer to a syrup, and fold back into the apples.
Assemble the Pie
- On a lightly floured surface, roll one disk to a 12-inch circle. Fit into a 9-inch pie plate with about 1-inch overhang. Chill while rolling the top.
- Scrape apples into the crust and mound slightly. Dot with butter. Roll the second disk to a 12-inch circle and place on top (or make a lattice). Trim, tuck, and crimp. Cut a few vents if using a full top.
- Freeze the assembled pie 15 minutes. Meanwhile, preheat the oven to 425°F with a rimmed baking sheet on the middle rack.
Bake
- Brush the top with egg wash and sprinkle with coarse sugar. Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35 to 45 minutes more, until the crust is deep golden and the filling bubbles thickly in the center (about 205°F). Shield edges with foil if browning too quickly.
Cool & Serve
- Cool on a rack at least 3 to 4 hours so the juices set. Slice with a sharp knife and enjoy.
Notes
Why You’ll Love This Apple Pie Recipe
- Flaky, all-butter crust that stays crisp from edge to base
- Juicy, cinnamon-spiced filling that slices cleanly
- Make-ahead friendly for holidays and gatherings
- Foolproof method with pro tips I use in my kitchen
- Simple ingredients you likely have on hand
Apple Pie Recipe Ingredients & Substitutions
For the All-Butter Pie Crust
- All-purpose flour: 2 1/2 cups (300 g)
- Granulated sugar: 1 tbsp
- Kosher salt: 1 tsp
- Unsalted butter, very cold and cubed: 1 cup (226 g)
- Ice water: 6 to 8 tbsp, as needed
- Apple cider vinegar: 1 tsp (helps tenderness, optional)
Swaps: Use salted butter and reduce the added salt to a pinch. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Short on time? Use two store-bought pie crusts.
For the Apple Filling
- Firm baking apples, peeled, cored, and sliced 1/4 inch: 2 3/4 lb (about 6 to 7 medium)
- Granulated sugar: 1/2 cup
- Light brown sugar: 1/4 cup
- Lemon juice: 1 tbsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Kosher salt: 1/4 tsp
- Cornstarch: 3 tbsp (or 4 tbsp tapioca starch)
- Pure vanilla extract: 1 tsp
- Unsalted butter, to dot: 2 tbsp
- Egg: 1, beaten with 1 tbsp milk or cream for egg wash
- Coarse sugar: 1 to 2 tsp for sprinkling
Apple notes: I like a mix of tart and sweet for depth. Try Granny Smith + Honeycrisp, Pink Lady, or Braeburn. No cornstarch? Use 1/4 cup all-purpose flour to thicken.
Step-by-Step Instructions to Make Apple Pie Recipe
Make the Dough
Whisk flour, sugar, and salt. Cut in cold butter with a pastry cutter until pea-sized bits remain. Sprinkle in ice water and vinegar, tossing with a fork until dough clumps when pressed. Do not overwork.
Chill the Dough
Divide into 2 disks, wrap, and chill 2 hours (or 30 minutes in the freezer). Let rest 5 minutes at room temp before rolling.
Prepare the Apple Filling
Toss apples with both sugars, lemon juice, cinnamon, nutmeg, and salt. Let stand 20 minutes to lightly macerate. Stir in cornstarch and vanilla. If there is a lot of liquid, pour it into a small pan, simmer to a syrup, and fold back into the apples.
Roll the Bottom Crust
On a lightly floured surface, roll one disk to a 12 inch circle. Fit into a 9 inch pie plate, letting the edges overhang by about 1 inch. Chill while you roll the top.
Fill and Top the Pie
Scrape the apples into the crust and mound slightly in the center. Dot with butter. Roll the second disk to a 12 inch circle and place on top, or cut into strips for a lattice. Trim, tuck, and crimp. Cut a few vents if using a full top.
Chill and Preheat
Freeze the assembled pie 15 minutes. Meanwhile, preheat the oven to 425 F with a rimmed baking sheet on the middle rack.
Egg Wash and Bake
Brush the top with egg wash and sprinkle with coarse sugar. Bake at 425 F for 20 minutes, then reduce to 375 F and bake 35 to 45 minutes more, until the crust is deep golden and the filling bubbles thickly in the center. The filling should be around 205 F or visibly bubbling. Shield the edges with foil if browning too quickly.
Cool Completely
Cool on a rack at least 3 to 4 hours so the juices set. Slice with a sharp knife and enjoy.
Tips for Success
- Use a mix of apples for layered flavor and texture.
- Keep butter cold at every step for maximum flakiness.
- Weigh flour if you can for accuracy.
- Brush the bottom crust with a little egg white to create a moisture barrier.
- Bake on a preheated sheet pan to help the bottom set and avoid sogginess.
- Reduce macerated juices to a syrup for extra apple flavor instead of discarding.
Variations of Apple Pie Recipe
- Dutch Apple Pie: Replace the top crust with a crumble topping of 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and a pinch of cinnamon.
- Salted Caramel Apple Pie: Drizzle 1/3 cup warm caramel over the apples before topping, and finish with flaky sea salt.
- Cheddar Crust: Add 1 cup finely shredded sharp cheddar to the flour before cutting in butter.
- Maple Spice: Swap half the granulated sugar for maple sugar and add a pinch of cardamom.
Serving Suggestions: What to Pair with Apple Pie Recipe
- Classic vanilla bean ice cream or lightly sweetened whipped cream
- Sharp cheddar slices for a sweet-savory bite
- Hot coffee, spiced chai, or a small pour of bourbon
- Warm cider with an orange twist
Storage & Reheating Instructions
- Room temperature: Cover and keep up to 1 day.
- Refrigerator: Store slices in an airtight container up to 4 days.
- Freezer: Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm slices at 325 F for 10 to 15 minutes until the crust is crisp and the filling heated through.
Memories Made Around the Table
When I was little, we would cool pies on the back porch and count the bubbles through the lattice like little stars. That first slice always tasted like home.
FAQs
What are the best apples for pie? Use a mix of firm varieties. I love Granny Smith for tartness paired with Honeycrisp, Pink Lady, or Braeburn for sweetness and texture.
How do I prevent a soggy bottom? Keep the dough cold, bake on a preheated sheet pan, vent the top, and let the pie bake until the filling bubbles. Brushing the bottom crust with egg white also helps.
Can I use store-bought crust? Yes. A good quality refrigerated crust works well. Still keep it cold and follow the same baking method.
Can I make apple pie ahead? Assemble the pie and freeze unbaked up to 1 month. Bake from frozen at 425 F for 25 minutes, then 375 F until bubbly, adding extra time as needed.
Do I have to peel the apples? Peeling gives the cleanest texture, but you can leave the skins on for a more rustic pie. Slice thinner if leaving skins.
Final Thoughts
This easy apple pie recipe delivers flaky crust and perfectly tender apples every time. Bake it once, and it will become your go-to pie for holidays, potlucks, and cozy weekends.