Name: Best Homemade Apple Pie Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 1 homemade double pie crust, 2 sheets of pie dough; 1/4 teaspoon lemon zest; 2 tablespoons lemon juice (from half a lemon); 5 pounds mixed apples (Granny Smith, Gala, and Golden Delicious), peeled and cored; 3/4 cup packed brown sugar; 3/4 cup granulated sugar; 5 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; 1 1/2 teaspoons cinnamon; 3/4 teaspoon nutmeg; 1/2 teaspoon cardamom (optional); 1 teaspoon vanilla extract; 1 tablespoon milk, for brushing crust; 1 tablespoon beaten egg (optional), for brushing crust; 1 tablespoon raw sugar, for topping pie

If you’ve ever dreamed of nailing that perfect apple pie that everyone raves about, I’m excited to share my Best Homemade Apple Pie Recipe with you. This isn’t just any apple pie—it’s the kind of pie that makes your kitchen smell like fall all day, with a tender, flaky crust and apple filling that strikes the perfect balance between sweet and spicy. Trust me, once you try this, you’ll want to bake it again…and again.

❤️

Why You’ll Love This Recipe

Perfect balance of flavors: The blend of tart and sweet apples with warm spices creates a rich, complex filling.
Flaky, golden crust: The chilled dough and careful baking technique give you the dreamiest crust every time.
Easy to customize: Whether you prefer lattice top or full crust, more cinnamon or less sugar, you can make it truly yours.
Family-approved comfort: My crew goes crazy for this pie, and I bet yours will too.

A golden brown lattice apple pie with thick, woven crust strips forming a square pattern over the filling; the crust is flaky and has a slightly shiny, sprinkled sugar texture, with a thicker, braided edge around the pie. The apple filling peeks through the gaps, showing soft, warm beige slices. The pie is on a white plate resting on a white marbled surface, with a red and white striped cloth partly visible underneath and two green and one red apple out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients really elevates this pie—using a mix of apple varieties gives the filling depth, and that sprinkle of cardamom? It’s a little secret I’m happy to spill. Plus, homemade pie crust is the game changer here.

Double pie crust: Homemade is best for that perfect flaky texture; store-bought works in a pinch but I love controlling the butter content.
Lemon zest and juice: These brighten up the apples and stop them from browning while you prep.
Apples: Go for a mix like Granny Smith, Gala, and Golden Delicious; they each bring their own sweetness and tartness.
Brown sugar: Adds richness and that irresistible caramel note.
Granulated sugar: Balances the tartness of the apples without overpowering.
All-purpose flour: Thickens up the delicious filling so it’s perfectly set.
Kosher salt: Just a pinch to bring out the flavors.
Cinnamon, nutmeg, and cardamom: The spice blend that makes this pie warm and cozy.
Vanilla: Adds a subtle depth to the filling that you won’t believe until you taste it.
Milk and beaten egg: For brushing on your crust so it browns beautifully and gets that irresistible shine.
Raw sugar: For a crunchy, sweet topping that looks as good as it tastes.

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 how versatile the Best Homemade Apple Pie Recipe is—you can tweak it easily to fit your kitchen style or dietary needs without losing that classic, comforting vibe.

Lattice crust: I discovered this trick when I tried a lattice top instead of a full one—it’s so pretty and helps the filling bubble up gorgeously.
Spice substitutions: If you’re not a fan of cardamom, swap it out for a pinch of cloves or ginger for a different spice profile.
Gluten-free crust: For friends with gluten sensitivities, you can use a ready-made gluten-free dough—it won’t be quite the same, but it still hits the spot.
Less sugar or sugar alternatives: I sometimes use coconut sugar or reduce the granulated sugar a bit to keep it lighter without sacrificing sweetness.

How to Make Best Homemade Apple Pie Recipe

Step 1: Prep Your Apples with Love

Peeling and slicing your apples carefully is the foundation of the best apple pie you’ll ever eat. I like to peel and slice one apple at a time, adding it straight to the lemon juice mixture to prevent browning. This little patience trick keeps your filling looking fresh without turning mushy. Use a sharp knife or a handy apple slicer if you have one—it’ll speed things up but go at a steady pace.

Step 2: Cook the Filling Just Right

Once all your apples are in the skillet coated in lemon juice and zest, add your sugars, flour, salt, and spices. Stir gently to avoid breaking the apple slices. Cooking the filling gently over medium heat with a lid on means the apples soften just enough to be tender but still hold their shape—key to that perfect bite you want. Don’t walk away! Stir every few minutes so it doesn’t stick or burn. It’ll take about 20 minutes, trust me—it’s worth the babysitting.

Step 3: Chill Your Filling Before Assembly

Once your apples are perfectly tender, stirring in vanilla is where the magic deepens. Spread the mixture out on a baking sheet to cool quickly—this step might feel like waiting for paint to dry, but trust me, it solidifies the filling’s great texture and keeps the crust from getting soggy. I usually pop it in the fridge for about 30 minutes; sometimes the freezer if I’m impatient!

Step 4: Assemble and Top Your Pie

Roll out your bottom crust into a deep 9-inch pie dish, letting the edges hang a bit. Use a rubber spatula to scoop every last bit of filling—including that caramel-y goodness—from the pan into your crust. For the top, I’m a sucker for a rustic whole crust with vent holes, but if you want to impress, go for a lattice. Folding in and crimping the edges nicely is what frames your pie for that flawless bake.

Step 5: Chill, Brush, and Bake

Pop your assembled pie into the fridge for 20-30 minutes. That chill time is the secret to a crust that bakes up flaky and golden. While you wait, heat your oven to a blistering 425°F with a baking sheet inside. Brush your crust with milk and beaten egg—or just milk if you don’t have egg handy—to get that gorgeous browned finish. Sprinkle raw sugar on top for extra sparkle. Bake on the hot baking sheet for 15 minutes, then cover edges with a vented foil shield (a fold-and-cut trick I learned early on) and reduce heat to 350°F to finish baking evenly for another 40-45 minutes.

Step 6: Patience—Let It Cool Before Serving

This step is tough because the pie looks so good you just want to dive in immediately. But those apple juices need 4 hours to set, or they’ll be way too runny and hot. Put the pie on a wire rack and treat yourself to a well-deserved break. When you finally slice in, you get a clean cut with a just-right filling texture that’s nothing short of perfection.

👨‍🍳

Pro Tips for Making Best Homemade Apple Pie Recipe

Apple Variety Matters: I always use a mix of tart and sweet apples—it gives my pie layers of flavor and a great texture contrast you’ll love.
Don’t Skip the Lemon: Adding lemon juice to sliced apples isn’t just for color—it adds a fresh brightness that lifts the whole filling.
Chill Your Pie Before Baking: Putting your pie in the fridge before baking really helps in creating that flaky, buttery crust we all dream about.
Use Foil Shields to Protect Crust Edges: I once burned edges on my first pie—foil shields are your best friend to avoid this and get evenly baked crust.

How to Serve Best Homemade Apple Pie Recipe

A close-up showing a white plate with a slice of golden brown apple pie with visible soft cooked apple pieces inside, covered by a crispy, flaky top crust. On top of the pie slice, there is a smooth, creamy scoop of melting vanilla ice cream, with some ice cream melting and dripping slightly onto the pie. In the background, a green apple is partially visible, adding a fresh touch. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a scoop of vanilla ice cream on warm apple pie—truly the classic combo. Sometimes I add a drizzle of caramel sauce if I’m feeling indulgent. Freshly whipped cream with a dash of cinnamon is also a cozy, crowd-pleasing option that brings out the spices beautifully.

Side Dishes

This pie holds its own as dessert, but if you want to make a full autumn-themed spread, it goes wonderfully alongside spiced cider or hot coffee. For a holiday feast, I like to pair it with roasted pork or turkey for a sweet finish after the savory mains.

Creative Ways to Present

For special occasions, I’ve crafted mini hand pies using the same filling—portable and perfect for parties. Another fun twist is to weave a colorful lattice crust using dyed pie dough for festive themes. And don’t forget to dust with powdered sugar or cinnamon right before serving for that extra touch of charm.

Make Ahead and Storage

Storing Leftovers

After your family has devoured their first slice, cover the rest with plastic wrap and store it on the counter for up to two days—the crust actually holds better at room temp. If you need to keep it longer, the fridge is your friend, but let the pie come to room temperature before serving so the filling softens back up.

Freezing

I often freeze leftover filling in ziplock bags for up to three months—great for a quick apple dessert later. You can also freeze a fully assembled pie unbaked; just make sure to wrap it tightly. When you’re ready to bake, add extra time and watch closely to avoid over-browning.

Reheating

I reheat pie slices in a 350°F oven for about 15-20 minutes, which revives the crust crispness and warms the filling evenly. Avoid microwaving if you want to keep the crust flaky—you’ll end up with soggy, sad crust.

FAQs

What type of apples make the best apple pie?

I recommend mixing tart apples like Granny Smith with sweeter varieties like Gala and Golden Delicious. This combination gives you that perfect balance between sweet and tangy, and the differing textures help your filling stay interesting and not mushy.
Can I make the pie crust ahead of time?

Absolutely! Pie dough can be made a day or two in advance and kept wrapped tightly in the fridge. Let it come to a cool temperature before rolling out to avoid tearing.
Why do I need to chill the pie before baking?

Chilling the pie ensures that the fat in the dough stays cold, which leads to a flakier crust when baked. It also helps set the filling slightly to reduce sogginess.
How long can I store leftover apple pie?

Store leftovers covered at room temperature for up to two days; after that, transfer to the fridge where it should last 3-4 days. Always bring to room temp before serving for the best texture.

Final Thoughts

Making this Best Homemade Apple Pie Recipe always feels like a celebration in my kitchen. It’s warm, inviting, and just a little bit nostalgic—like a hug in dessert form. I’m confident you’ll love how approachable the steps are and how deeply satisfying the results turn out. So roll up your sleeves, gather your favorite apples, and bake yourself a slice of happiness. You deserve it.