Name: The BEST Apple Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 recipe for double pie crust; 2 1/4 lbs Granny Smith Apples (peeled, cored – about 6-7 apples or 7 cups thinly sliced); 1 1/2 tsp cinnamon; 8 Tbsp unsalted butter; 3 Tbsp all-purpose flour; 1/4 cup water; 1 cup granulated sugar; 1 egg; 1 Tbsp water

If you’re on the hunt for The BEST Apple Pie Recipe, let me tell you—this one is a total game changer. It’s got that perfect balance of tender, cinnamon-kissed apples wrapped in a super flaky, buttery crust that practically melts in your mouth. Every time I bake this, my family goes crazy for it, and I promise you’ll see why. Stick around, and I’ll walk you through all the steps to nail it every single time!

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Why You’ll Love This Recipe

Flaky, buttery crust: The secret double crust recipe delivers a tender yet sturdy base that holds up beautifully to the juicy filling.
Simple, luscious filling: The cinnamon-spiced apple filling is enriched by a buttery sauce that’s just the right amount of sweet.
Lattice top magic: The woven crust not only looks stunning but lets the filling bubble through perfectly every time.
Perfect for every occasion: Whether it’s a family dinner or a holiday celebration, this apple pie recipe never disappoints.

A piece of apple pie sits on a white plate with a silver fork resting beside it. The pie has a golden-brown lattice crust on top, with visible layers of soft, spiced apple slices underneath that appear juicy and tender. The crust edges are slightly crimped and have a flaky texture. Behind the pie, there are two green apples slightly out of focus. The plate is placed on a red and white checkered cloth, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - The Best Apple Pie, apple pie with flaky crust, cinnamon apple pie, homemade apple pie, easy apple pie filling

Ingredients You’ll Need

To make The BEST Apple Pie Recipe, you’ll want to pick ingredients that complement each other beautifully and enhance natural sweetness. Here are my personal tips on what to keep in mind when gathering your ingredients.

Flat lay of a small stack of rolled-out double pie crust dough circles, a large white ceramic bowl filled with thinly sliced green Granny Smith apples, a small white bowl of ground cinnamon, a small white bowl with cubes of unsalted butter, a small white bowl of all-purpose flour, a small white bowl of granulated sugar, a small white bowl of clear water, and one whole uncracked brown egg placed beside a small white bowl with a beaten egg wash mixture, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - The Best Apple Pie, apple pie with flaky crust, cinnamon apple pie, homemade apple pie, easy apple pie filling

Double pie crust: I recommend a homemade crust for that unbeatable flakiness, but store-bought can work in a pinch—just keep it chilled.
Granny Smith apples: These apples hold their shape nicely and have a tartness that balances the sweetness perfectly.
Cinnamon: A classic spice that brings warmth and depth to the filling.
Unsalted butter: Use real butter for rich flavor and a flaky crust texture.
All-purpose flour: Helps thicken the filling so it’s perfectly set without being runny.
Water: Adds moisture to the sauce and helps dissolve the sugar evenly.
Granulated sugar: For sweetness—feel free to tweak a bit depending on apple tartness and your taste.
Egg + water (for egg wash): This combo gives your crust that gorgeous golden shine when baked.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that The BEST Apple Pie Recipe is totally flexible depending on what you’re in the mood for. Whether you want to switch up the spice level or make it extra special, here are some of my favorite variations you can try.

Spice it up: Adding a pinch of nutmeg or cloves gives the filling a cozy, warm twist; I started doing this last fall and now I’m obsessed with the extra layer of flavor.
Make it gluten-free: Swap the all-purpose flour for a gluten-free blend, and use a gluten-free pie crust recipe—you’ll barely notice the difference.
Extra crunchy topping: Sprinkle some coarse sugar on the lattice crust before baking; my kids love the little bursts of crunch it adds.
Mixed apples: For complexity, combine Granny Smiths with a sweeter variety like Fuji or Honeycrisp. I’ve found this creates a more balanced and exciting filling.

How to Make The BEST Apple Pie Recipe

Step 1: Chill Your Pie Crust

Start by making your double pie crust dough and pop it in the fridge to chill while you prepare the filling. I used to rush this, but I learned that chilling really makes the crust easier to roll out and helps it hold together better in the oven. Keep it at least 30 minutes or as your crust recipe suggests.

Step 2: Cook the Butter Sauce

Melt 8 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour and simmer for a minute, stirring constantly to avoid lumps. Then whisk in 1/4 cup water and 1 cup sugar, bringing it to a rolling boil before reducing to a simmer for another 3 minutes. This sauce is the heart of the filling—it gives the apples a glossy, thick coating that’s so satisfying.

Step 3: Prepare the Apples

While your sauce simmers, peel, core, and thinly slice roughly 7 cups of Granny Smith apples. Toss the slices with 1 1/2 teaspoons cinnamon for that classic warm flavor. Then pour the butter sauce over your apples and give it a gentle stir—don’t be shy to coat every slice! This is when the magic really builds.

Step 4: Assemble the Pie

Flour your work surface and roll out your bottom crust into a 12-inch circle. Wrap it around your rolling pin to transfer easily to a 9-inch pie plate. Pour the apple mixture inside, mounding it slightly in the center but being careful to keep the filling off the edges—this helps you seal the pie better.

Next, roll out your second crust into an 11-inch round and cut it into 10 even strips using a pizza cutter. I discovered a lattice pattern tutorial that really boosted the look of my pie—it’s easier than it looks! Weave the strips over the filling and pinch the edges to seal.

Beat 1 egg with 1 tablespoon water and brush the egg wash on top. This final touch gives the crust that stunning golden finish you want everyone to admire (and fall in love with before the first bite!).

Step 5: Bake to Perfection

Bake your pie in the center of a preheated 425˚F oven for 15 minutes, then lower the temperature to 350˚F and bake for 45 more minutes. You’ll know it’s ready when the apples are tender and you see the filling bubbling through the lattice for at least 5 minutes. Patience is key here—rest the pie at room temperature for an hour before cutting to let the filling set. I always remind myself to resist the urge to dig in too soon!

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Pro Tips for Making The BEST Apple Pie Recipe

Keep it cold: Always chill your dough well and handle it minimally so it stays flaky, which makes all the difference.
Uniform slices: Thin, even apple slices cook more consistently, so take your time slicing—they soften perfectly without turning mushy.
Watch your oven temperature: Starting hot then lowering heat creates a beautifully browned crust without burning it.
Don’t skip the rest: Letting the pie rest after baking ensures clean slices and a filling that’s wonderfully thick, not runny.

How to Serve The BEST Apple Pie Recipe

The image shows a slice of apple pie on a white plate with a silver fork on the side. The pie has a golden brown, flaky crust on top with a braided lattice pattern, and the edges are wavy and slightly crimped. Inside, there are roughly four layers of soft, cooked apple slices coated in a light brown cinnamon-spiced sauce. The filling looks tender and juicy, and you can see a little shine from the glaze. The background has a white marbled texture, and there are two green apples and a white ceramic dish with more pie behind the plate. photo taken with an iphone --ar 2:3 --v 7 - The Best Apple Pie, apple pie with flaky crust, cinnamon apple pie, homemade apple pie, easy apple pie filling

Garnishes

Personally, I love serving my apple pie topped with a dollop of freshly whipped cream or a generous scoop of vanilla bean ice cream. The creaminess complements the warm, sweet filling beautifully. If I’m feeling festive, a light dusting of powdered sugar over the crust adds a pretty touch and a hint of extra sweetness.

Side Dishes

For a full dessert experience, I sometimes serve this pie with a simple caramel drizzle or alongside a cup of spiced chai tea. On special occasions, a cheese platter with sharp cheddar pairs surprisingly well, creating a delightful balance with the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve tried individual mini apple pies made in tart pans using this same filling and crust; they look so charming! Another fun idea is to create a lattice shape with dough cutouts like leaves or hearts for a whimsical presentation that always impresses my guests.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap or store them in an airtight container in the fridge. They stay delicious for up to 4 days—though honestly, I rarely have leftovers that long!

Freezing

I’ve frozen fully baked apple pie wrapped well in foil and plastic wrap. When ready to enjoy, I thaw it overnight in the fridge and warm it in the oven for 15-20 minutes to refresh that fresh-from-the-oven texture.

Reheating

Reheating apple pie in a low oven (around 325˚F) helps keep the crust crisp instead of soggy, which makes every bite taste freshly baked again. I avoid microwaving because it tends to soften the crust too much.

FAQs

Can I use other types of apples for The BEST Apple Pie Recipe?

Absolutely! While Granny Smith apples are great for their tart flavor and firmness, blending them with sweeter apples like Honeycrisp or Fuji can add depth and sweetness to your pie. Just make sure the apples are firm enough to hold up during baking.
How do I prevent my apple pie crust from getting soggy?

The key is a few things: first, avoid putting filling too close to the crust edges to prevent leakage; second, make sure your crust is well chilled before baking; finally, baking at a high temperature initially helps set the crust quickly so it doesn’t absorb too much moisture.
What’s the best way to achieve a lattice crust?

Rolling out your dough evenly and using a pizza cutter to get straight strips makes weaving much easier. Start by laying down half your strips parallel, then weave in the others perpendicularly by folding strips back and forth. It takes practice, but following a tutorial or watching a quick video helps a lot.
Can I prepare the pie ahead of time?

Yes! You can assemble the pie, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Just bring it back to room temperature before placing it in the oven to ensure even baking.
Is this recipe suitable for beginners?

Definitely. While a lattice crust looks impressive, the process is straightforward with a little patience, and the filling is easy to prepare. I always encourage you to give it a shot—you’ll be amazed at what you can create!

Final Thoughts

This recipe for The BEST Apple Pie Recipe holds a special place in my kitchen and heart. It’s the kind of dessert that brings people together, sparks smiles, and creates those cozy moments we all cherish. I love how the flaky crust and flavorful filling hit all the right notes without being complicated. So go ahead, try it out—you might just find yourself making it a new family tradition, just like I did!