Apple pie feels like a hug in dessert form. If you’ve wanted to bake one but felt intimidated by crusts, fillings, and fancy techniques, this is your recipe. It’s straightforward, forgiving, and uses simple steps you can follow even on a busy day.

You’ll get a flaky crust, soft apples, and just the right amount of cinnamon sweetness. No special tools needed—just a bowl, a pan, and a little bit of patience.

Why This Recipe Works

Simple ingredients, big flavor: You’re using everyday pantry staples with fresh apples, butter, sugar, and cinnamon—classic and comforting.

Beginner-friendly crust options: You can use store-bought pie dough or make a quick homemade version. This recipe is flexible and still turns out delicious either way.

Perfect texture balance: The apples cook until tender, but not mushy.

The filling thickens nicely, so you don’t end up with a soggy slice.

Easy-to-follow steps: Each step is broken down, so you’ll know exactly what to do and when. No guesswork, no stress.

Ingredients

2 pie crusts (store-bought refrigerated dough or homemade)
6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/4 inch thick
3/4 cup granulated sugar
2 tablespoons brown sugar (optional, for deeper flavor)
2 tablespoons all-purpose flour (for thickening)
1 tablespoon cornstarch (extra thickening help, especially for juicier apples)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon lemon juice (keeps apples bright and balances sweetness)
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)

How to Make It

Preheat and prep: Set your oven to 425°F (220°C). Place a rack in the lower third of the oven to help the bottom crust cook through.
Set out your pie crusts to soften slightly if using store-bought.
Prepare the apples: Peel, core, and slice the apples into even slices about 1/4 inch thick. Place them in a large bowl and toss with lemon juice to prevent browning.
Mix the filling: In the same bowl, add granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and vanilla. Toss until the apples are evenly coated.
Let it sit for 5–10 minutes to draw out some juices.
Line the pie dish: Unroll one pie crust and fit it into a 9-inch pie pan. Press it gently into the bottom and sides. Trim any excess hanging over the rim, leaving about 1/2 inch.
Fill the pie: Add the apple mixture to the crust, mounding slightly in the center.
Dot the top with small pieces of butter to add richness and help the filling gloss up.
Top crust: Place the second crust over the apple filling. Trim and tuck the edges under, then crimp with your fingers or a fork to seal. Cut 4–5 small slits in the top to let steam escape.
For a lattice, slice the crust into strips and weave them over the filling before sealing.
Brush and sprinkle: Brush the top with egg wash for shine and color. Sprinkle with coarse sugar if you like a little crunch.
Bake hot, then lower: Bake at 425°F (220°C) for 20 minutes. Then reduce the heat to 375°F (190°C) and bake for another 30–35 minutes, until the crust is golden and the filling is bubbling through the vents.
Protect the edges: If the crust edges brown too quickly, cover them loosely with foil or use a pie shield during the last 20 minutes.
Cool before slicing: Let the pie cool on a rack for at least 2 hours.
This helps the filling set so you get neat slices instead of a runny mess.

Storage Instructions

Room temperature: Keep the pie loosely covered for up to 24 hours.
Refrigerator: Store covered for 3–4 days. Reheat slices in a 300°F (150°C) oven for 10–12 minutes to crisp the crust.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and warm in the oven before serving.

Health Benefits

Apples offer fiber: They contain soluble fiber that supports digestion and helps you feel full.
Antioxidants: Apples provide vitamin C and polyphenols that support overall wellness.
Balanced sweetness: This recipe uses a modest amount of sugar.
You can reduce it slightly if your apples are naturally sweet.
Portion control: A small slice can satisfy a dessert craving without going overboard. Pair with plain yogurt instead of ice cream for a lighter option.

Common Mistakes to Avoid

Skipping the thickener: Flour and cornstarch prevent a soupy filling. Don’t leave them out, especially with juicy apples.
Cutting the apples too thin: Very thin slices break down and turn mushy.
Aim for 1/4 inch for tender yet structured pieces.
Not venting the top crust: Steam needs an escape route. Without slits or a lattice, the top can puff and crack.
Overbaking or underbaking: Watch for bubbling filling and a deeply golden crust. If it’s pale, it’s not done; if it’s very dark, cover the edges and continue baking.
Slicing too soon: Let the pie rest so the filling sets.
Cutting early leads to runny slices.

Variations You Can Try

Caramel Apple Pie: Drizzle 1/4 cup caramel sauce over the apples before adding the top crust.
Crumb Topping: Skip the top crust and use a streusel: 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 4 tablespoons cold butter mixed into crumbs.
Maple Cinnamon: Replace half the sugar with pure maple syrup and add a pinch of cloves.
All-Butter Homemade Crust: If you want to try homemade, use 1 1/4 cups flour, 1/2 cup cold butter, 1/2 teaspoon salt, and 3–5 tablespoons ice water. Pulse, chill, and roll.
Gluten-Free: Use a gluten-free pie crust and replace flour with more cornstarch or a gluten-free blend.
Apple Mix: Combine tart Granny Smith with sweet Honeycrisp or Fuji for balanced flavor and texture.

Explore more irresistible pie recipes you won’t want to miss:

Lemon Pie Recipe Condensed Milk

Canning Apple Pie Filling

FAQ

What are the best apples for pie?

Granny Smith is a classic for tartness and structure. Honeycrisp, Braeburn, and Fuji also hold up well.

Mixing tart and sweet varieties gives great balance.

Can I make the pie ahead?

Yes. Assemble the pie, then chill it unbaked for up to 24 hours. Bake straight from the fridge, adding a few extra minutes.

You can also bake, cool, and refrigerate a day ahead.

Why is my pie watery?

It usually means not enough thickener, apples that were too juicy, or slicing too soon. Use both flour and cornstarch, bake until bubbly, and let it cool fully before cutting.

Do I have to peel the apples?

No, but peeling gives a smoother texture. If you keep the skins, slice thinly and expect a slightly chewier bite.

How do I prevent a soggy bottom crust?

Bake on the lower oven rack, start with a hot oven, and make sure the filling is well-thickened.

You can also brush the bottom crust with a thin layer of egg white before filling.

Can I reduce the sugar?

Yes. Cut the granulated sugar to 1/2 cup if your apples are naturally sweet. Taste the apple mixture and adjust as needed.

What if I don’t have cornstarch?

Use 3 tablespoons of flour total, or substitute with tapioca starch.

The goal is a glossy, sliceable filling.

In Conclusion

Apple pie doesn’t have to be complicated. With a simple crust, well-chosen apples, and a few smart techniques, you can pull off a bakery-worthy dessert at home. This beginner-friendly version is reliable, cozy, and perfect for any occasion.

Serve warm with vanilla ice cream or a spoonful of whipped cream, and enjoy every bite.