Apple Pie Recipe

Table of Contents

1. Apple Pie Recipe Ingredients
2. Substitutions and Additions
3. How to Make Apple Pie Recipe
4. How to Serve Apple Pie Recipe
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Apple pie, made with warm spices, fresh apples, brown sugar, and a beautiful, flaky, lattice crust, is a delectable recipe that’s sure to be a hit. /this easy apple pie is not only simple to make, but is full of the best, rich flavor! 

Love yummy apple recipes? Then you’ll also want to make Apple Pie Bites, Apple Dapple Cake, or Apple Pie Cookies. 

Apple Pie Recipe Ingredients

You will need:

• 6 to 7 cups sliced apples, from a combination of 3 large Granny Smith and 3 large Honeycrisp apples
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons apple pie spice blend
• ½ teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 package Pillsbury ready-made pie crusts (14.1-ounce package), you will use both crusts
• ¼ to ⅓ cup cornstarch (this amount will vary based on the amount of liquid your apples yield. I had 1 cup of liquid and used ⅓ cup cornstarch for this pie. If you have less liquid you can stick with the ¼ cup cornstarch)
• 1½ tablespoons unsalted butter, cold and cut into small cubes
• 1 egg
• 2 teaspoons water
• 1 tablespoon coarse sanding sugar, optional

Substitutions and Additions

APPLES: I like to use a combination of apples for the most flavorful apple pie. Granny Smith and Honeycrisp are my go-to choices year-round as they can readily be found in grocery stores. However, if you are in an area that has apple orchards, I highly suggest going to your local orchards and speaking with them to get other great options for baking apples. There are so many choices that would be delicious from the orchards that you just can not find in grocery stores. 

CRUST: I always keep ready-made pie crusts in my refrigerator for ease of use and convenience. You can substitute your favorite homemade pie crust recipe if you prefer. Make sure your recipe yields two 9-inch crusts.

APPLE PIE SPICE: There are lots of great apple pie spice blends readily available in the spice aisle of your grocery store. You can substitute the spice blend for 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of allspice in the recipe.

CORNSTARCH: Tapioca starch/flour is a great alternative to use as a thickener for the juices in your apple pie. You will just want to follow the package instructions for use with the amount of liquid that your apples gave off after their 1-hour rest.

How to Make Apple Pie Recipe

PRO TIP: I like to make my apple pies the day before I want to serve them. This is to allow them to cool completely and have all the juices firm up so that you can get a nice beautiful slice for serving. You can heat up individual slices in the microwave for 30 to 45 seconds and then add a scoop of vanilla ice cream.

STEP ONE: Peel, core, and slice the Granny Smith and Honeycrisp apples into ¼-inch slices. Cut those slices in half so you have smaller, bite-size pieces of apples. Place the apples into a large mixing bowl.

STEP TWO: Add the light brown sugar, granulated sugar, apple pie spice blend, salt, and lemon juice to the apple slices. Stir to evenly coat all the apple slices in the sugar and spices. Set aside for 1 hour to allow the juices to come out of the apples.

STEP THREE: Preheat the oven to 400°F. Place a 9-inch pie plate on top of a parchment-lined rimmed baking tray. This will make sure that any juices that may bubble out from your pie do not spill into your oven and create a mess.

STEP FOUR: While your oven is preheating, thaw and unroll both your pie crusts according to the package instructions.

STEP FIVE: Place one of the unrolled pie crusts into the pie plate.

STEP SIX: Using a slotted spoon, transfer the apples into the pie crust. Spread them out into an even layer. Do not pack them in tight.

STEP SEVEN: Add the cornstarch to the bowl with the remaining juices and whisk to create a slurry. You do not want any lumps of cornstarch remaining. Pour the slurry evenly over the apples in the pie pan.

STEP EIGHT: Randomly place the little pieces of unsalted butter cubes over the top of the apples.

STEP NINE: Using a sharp paring knife, cut 1½-inch strips from the second unrolled pie crust. You will create a lattice topping and crimp the edges of the crust to seal.

PRO TIP: I love a lattice top crust for my apple pies. These are very easy to do and there are so many tutorials online that will give you step-by-step instructions. If they intimidate you, or you just prefer a solid top crust that is fine too. 

You just want to make sure you have at least 4-6 slits in the top crust as vents to allow the steam to escape while your apple pie is baking. If you do not have the vents then your top crust will expand and your juices will not be able to cook down as all the steam will be trapped. 

STEP TEN: In a small bowl, whisk together the egg and water to create an egg wash. Using a pastry brush, brush the egg wash over the lattice-topped apple pie.

STEP ELEVEN: Sprinkle the coarse sanding sugar over the top of the lattice crust. The egg wash will help keep the sanding sugar adhered to the crust. This is an optional step but it does create a beautiful crust with a great little crunch to it.

STEP TWELVE: Bake for 30 minutes. At this point, you may want to tent your apple pie with aluminum foil to prevent your crust from over-browning. Bake for an additional 15 to 20 minutes.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.

STEP THIRTEEN: Allow your apple pie to cool completely before slicing and serving.

PRO TIP: Make sure you use a very sharp serrated knife to get a nice clean cut when slicing your apple pie.

How to Serve Apple Pie Recipe

Serve this classic dessert all on its own, or dress it up with a variety of toppings. Enjoy a slice of warm pie with a scoop of vanilla ice cream on the side. You can also sprinkle a bit of extra cinnamon over the top and add a dollop of whipped cream. Another way we like to serve this apple pie recipe is with caramel sauce. There are so many ways to serve a freshly baked apple pie. 

Storage

ON THE COUNTER: Store leftovers on the counter for 2 to 3 days. The longer it sits the soggier the crust will get so you do not want to make this apple pie more than 24 hours ahead of time for best serving results. 

IN THE FRIDGE: Your apple pie can also be stored in the fridge for up to four days. 

IN THE FREEZER: You can most definitely freeze this perfect apple pie. To do so, make sure you use aluminum or plastic wrap. You could also use a heavy-duty freezer bag. It’s recommended to use the pie within 3 to 4 months after storing it. 

Apple pie is so easy to put together and tastes amazing with its buttery crust and tender apples. Just saying the words “homemade” and “freshly baked” conjures up thoughts of a steaming apple pie filling inside a buttery flaky crust that tastes amazing. You can’t go wrong with this from scratch, homemade apple pie recipe.

FREQUENTLY ASKED QUESTIONS

Can you freeze apple pie? 

This classic apple pie recipe can be frozen well covered for up to four months.

Can I use homemade pie crust? 

It is up to you whether you use homemade or store-bought pie crust. Both will taste delicious with your apple pie.

Do I have to make a lattice crust? 

If you prefer you can just d a solid top crust. You just want to make sure you have at least 4-6 slits in the top crust as vents to allow the steam to escape while your apple pie is baking. If you do not have the vents then your top crust will expand and your juices will not be able to cook down as all the steam will be trapped.

MORE RECIPES YOU’LL LOVE

• Pistachio Pie
• Apple Pie Cookies
• Pecan Cream Pie
• Peach Cool Whip Pie