It’s time to ditch the disappointing store-bought pies and get ready to fill your home with the irresistible aroma of artisan homemade apple pie made by YOU! This pie recipe is honestly perfect. The pie crust alone is incredible, then fill it up with apple filling that has a little crunch and a lot of sweet, this pie isn’t going to last long, everyone will be fighting for a slice.

Is there anything better than a flaky pie crust filled with crisp apple pie filling and a scoop of vanilla ice cream? Oh, or even drizzled with some homemade caramel sauce? That would be like a caramel apple pie. Honestly, that is the food definition of comfort right there. The nice thing about apple pie is that you can make it year-round! It’s perfect at the start of fall when the best apples are ripe on the tree. It is also perfect for a July BBQ or the Christmas dinner table. See? Its a timeless dessert!

apple pie with ice cream

Should you be cooking apples before putting them in pie?

Absolutely! This makes all the difference. You want to cook your apples with sugar and seasoning to bring out the juicy flavors of the fruit. You also will want to add flour to the natural apple juice while pre-cooking, to create a thicker, gooey center to your pie.

Why do you have to let your pie sit for so long after cooking?

There are two reasons why you should let your pie sit for at least 4 hours after cooking. The first reason is because the filling needs to cool and set, if you do not let it fully set it will be a runny, liquid, soupy like filling inside your pie.

The second reason why you want to let your pie sit after cooking, is to let the flavors blend and marinate more. Just like you let your steak rest for 15 minutes after cooking, to allow the juices to redistribute, you want to let the delicious seasoning, butter molecules and apple juices to sit together for just at least a few hours before digging in. I promise it is worth the wait! The pie will taste 5x better if you let it sit for the full 4 hours.

What is the best thickener for Apple Pie?

There are lot of options when you are trying to thicken a pie. You can use flour, cornstarch, tapioca, arrow root, and any other type of food starch, but for the BEST results, you’ll want to look at the type of fruit you’re using and the pH level. For apples, the very best thickener is flour, for peaches the very best is tapioca, and for an egg custard pie the very best would be cornstarch.

How do you keep the bottom crust of the pie from getting soggy?

Few baking disappointments rival the frustration of a soggy pie crust at the bottom of your pie. To combat this, there are two key strategies to ensure your crust stays perfectly crisp. Firstly, it’s crucial to let your apple pie filling cool completely before adding it to your pie shell. A practical method to achieve this is by spreading the filling on a cookie sheet once it’s cooked and allowing it to cool for around 30 minutes.

The second top tip for avoiding a soggy pie crust involves ensuring the bottom of your pie cooks evenly. Achieve this by placing an empty cookie sheet in the oven to warm up as it preheats for 15-30 minutes. Then, carefully set your unbaked pie on the preheated cookie sheet when you’re ready to bake. This technique guarantees the bottom of the pie receives consistent heat throughout the baking process, resulting in a thoroughly cooked, perfectly crisp base. This nifty little trick has been a real difference maker for my pies.

Freshly baked apple pie

What goes into an apple pie?

All-purpose flour:

This is a medium-gluten, white flour. It is best for a lot of different baking, such as pies, some cakes, most cookies. You would never want to substitute with a bread flour, which is high in gluten or a cake flour, which is lower in gluten and softer than the first two. Flour provides structure to your baked good and it’s important to use the right one.

Unsalted butter:

ALWAYS use unsalted butter when baking unless specifically noted to use salted. The reason is, every butter brand out there puts a different amount of salt in their salted butter, and depending on how its churned and cut in the factory will effect how much butter is in each cube. One cube of butter may have 1/4 tsp of salt in it while another cube in the same box may only have 1/8 tsp of salt in it. Too much salt will totally throw off the flavor of your baked treat, so its best to grab the unsalted butter.

Fine sea salt or Kosher salt:

All salt is not created equal! If you aren’t using sea salt or kosher salt, there is a big chance that your salt flavor is diluted with other minerals. You also want to make sure that your salt is fine. If it has big granules it won’t melt down in your oven and you will end up having crunchy salt throughout your treat.

Granulated sugar:

Granulated sugar is the O.G. sugar, the main sugar you use while baking. When baking it is best not to use organic granulated sugar, unless it’s ground up very fine. Most organic sugars have big granules and don’t melt in the oven or blend into your baked good.

Ice water:

Water with ice inside it, which you then spoon out. Ice cold water. The temperature of your pie dough is EVERYTHING when making a pie. You must add freezing cold water.


This is just used with the egg wash over the pie crust. The milk helps the crust get a golden brown color on top.

Egg white:

This is the second part of the egg wash, again just enabling that crust get a golden brown color on top.


It’s all about variety! Probably the most important part of the apple pie in fact. You’ll want to make sure to have various types of apples, not just one. Choose a couple sour, a few sweeter and one in between, which for you could be a Red Delicious, Gala & Granny Smith. The choice really is yours, just make it a variety so they compliment one another.

Brown sugar:

This is just granulated sugar with a little molasses blended in. The molasses, a natural sweetener with a very specific flavor, will help bring up the pH level. It will help soften your baked good and increase the shelf life.


Seasonings will make a big difference in your pie. Nutmeg is the perfect addition to apple. This creates a warm, nutty flavor.


Another perfect seasoning for apples, cinnamon will give your pie a sweet zing.

How do you store an apple pie?

Storing an apple pie is easy! You can just cover the pie in plastic wrap, still inside the pie dish, and leave it on your counter for up to 3 days. If the pie isn’t gone by then, it’s best to move it to the fridge.

Can you freeze an apple pie?

Yes! You can freeze a cooked or uncooked apple pie. If the pie is already cooked, it will keep in the freezer for 3 months. If it is uncooked, it will keep in the freezer for 4-6 months. To thaw an already baked frozen pie, you will want to move it to the fridge the day before you plan to eat it. After 12-24 hours in the fridge, you will want to bake it at 350 degrees, until warm throughout the pie and then let it set. If the pie is not cooked, you can take the pie straight from the freezer to the oven, although it may take an extra 10 minutes to cook fully.

Can you make pie ahead of time?

Yes you can! Because it freezes so well, you can even bake it months before you plan to eat it. I know it sounds crazy, but I promise it works!

Why doesn’t this recipe call for lemon juice?

Lemon juice is a great way to keep your apples bright, but I don’t like my pie too sour. That is why this recipe omits the lemon juice. The apples aren’t much darker in color without it since you are cooking them. If you prefer lemon juice, you can totally add it!

Recommended Equipment:

A ceramic pie dish, we like ceramic because it retains the heat while baking the best. It also helps your crust from shrinking. If you don’t have ceramic, the next best option is glass or light metal. You will also need a good cookie sheet to cool the filling and bake the pie on. A rolling pin is a must have when baking pie, and a pastry knife or pie crust cutters are fun optional tools to have.

Apple pie being served

Step by Step Instructions

  1. In a large bowl, mix flour, sugar, and salt. Cut in cold butter; it is very important that you do not use room temperature butter. You can use your hands, a pastry cutter, or a handheld food processor to cut the butte. Break up the butter and slowly add ice-cold water. Divide into two discs, wrap in plastic wrap, and place in the fridge for 30 minutes. If you need further in-depth instructions, review the steps in my The Best All-Butter, Flakey Pie Crust Recipe post. I am a firm believer that a butter pie crust is best, unless you don’t like flaky crust. But come on, who doesn’t?
  2. Core, peel and chop up apples. I like to use this apple corer peeler, and then I chop up the apple slices into smaller pieces. You can use whatever fresh apples you prefer. I like to use a mixture of golden delicious, pink lady and granny smith apples. Add to medium saucepan. Stir in sugars, salt nutmeg and cinnamon. Place on medium heat and cook until juices fall to bottom of pan. Add in flour. Continue to cook and stir occasionally for 5-10 minutes, until thickened.
  3. Pour out the filling onto a cookie sheet to cool while you roll out your pie crust.
  4. Roll out the bottom crust on a lightly floured surface, gently press it into a pie plate, and refrigerate it.
  5. Roll out the top crust. If you have excess dough, which you probably will, no worries! Make my Pie Scrap Cookies.
  6. Remove the bottom pie crust from the fridge and pour the filling into the pie plate. Place the top crust on top and crimp the edges using your index finger and thumb on one hand and your pointer finger on the other hand. Use a sharp knife to cut a little X or a few lines on top of the pie. This will help the pie ventilate as it bakes.
  7. Place the assembled pie in the freezer for 30 minutes while you preheat your oven to 400 degrees with an empty cookie sheet inside.
  8. Whisk together the milk and egg white. Take the pie out of the freezer and brush the egg wash on the middle of the pie with a pastry brush.
  9. Place the pie on the baking sheet in the oven and cook for 30 minutes. Cover the pie with tin foil, reduce the oven temperature to 375, and cook for 15 minutes. Cool & set for 2 hours before serving

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Want more?

If you want to try this recipe but aren’t 100% confident yet, then you are in luck! I have an online class that I have created for people just like you. Ready to learn how to make delicious homemade apple pie, but unsure where to start. This class is all online, so you can learn in the comfort of your own home. It is broken into 7 modules, plus you get a printable recipe with a workbook that goes along with the class. After you take this course, you will be making pies like a pro! I even go over how to create a lattice crust. What are you waiting for? Check out the class here.

Apple Pie

Author: Madison Reid
Total Time: 1 hour 30 minutes
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 8
A buttery, flaky crust paired with sweet crunchy apples. This pie will be the star dessert at any gathering.



  • 2 1/2 cups all Purpose Flour
  • 1 cup unsalted Butter
  • 1 tsp fine sea salt
  • 1 tsp granulated sugar
  • 8 tbsp ice water
  • 1 tsp milk
  • 1 egg white


  • 6 apples
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 tsp fine sea salt
  • 1/4 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 3 tbsp flour


  • Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Divide into two discs, wrap in plastic wrap, and place in fridge for 30 minutes.
  • Core, peel and chop up apples. Add to medium sauce pan. Stir in sugars, salt nutmeg and cinnamon. Place on medium heat and cook until juices fall to bottom of pan. Add in flour. Continue to cook and stir occasionally for 5-10 minutes, until thickened.
  •  Pour out filling onto cookie sheet to cool while you roll out your pie crust.
  • Rollout bottom crust, gently press into pie plate, place in fridge.
  • Roll out top crust
  • Remove bottom pie crust from fridge, pour filling into the pie plate. Place top crust on top and crimp edges.
  • Place assembled pie in freezer for 30 minutes while you preheat your oven to 400 degrees with empty cookie sheet inside
  • Place pie on cookie sheet in oven, cook for 30 minutes. Cover pie with tinfoil, reduce heat to 375 and cook for 15 minutes. Cool & set for 2 hours before serving


Calories: 533kcal Carbohydrates: 78g Protein: 5g Fat: 24g Saturated Fat: 15g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 61mg Sodium: 380mg Potassium: 225mg Fiber: 5g Sugar: 41g Vitamin A: 785IU Vitamin C: 6mg Calcium: 38mg Iron: 2mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Apple Pie titled