The Best Homemade Apple Pie (Two Crusts)

This is the apple pie I grew up eating, the apple pie my mom made, and the apple pie I have been making since the very beginning of my pie-making journey. It’s a simple apple pie recipe that has been passed down through my family, and honestly, I don’t think it needs much fussing with. There is no cooking the apples first, no extra dishes, and no fancy crust techniques. You simply peel and slice the apples, toss them with a few simple ingredients, pile them into a homemade pie crust, top them with another crust, and bake.

That’s it.

The result is a classic apple pie recipe with tender apples, a buttery crust, and just the right amount of cinnamon and sweetness. And if you ask me, that is exactly what a perfect apple pie should be.

What I love about Apple Pie

I love complicated recipes when the occasion calls for them, but apple pie doesn’t need to be complicated. This is the pie I make when I want that old-fashioned, homemade taste without spending all day in the kitchen.

My gramma made this pie. My mom made this pie. And I have made it more times than I can count.

Over the years I have tried different apples, different crusts and different little tricks, but I always come back to this version. It is my favorite apple pie recipe for a reason.

The apple pie filling is mixed together right in one large mixing bowl. The apples go into the crust raw, so there is no stovetop cooking and no second pot to wash. You don’t need to make a picture-perfect crust, either. A rustic, flaky crust is part of the charm.

And while I will always encourage you to make a homemade pie crust if you can, you can absolutely use a store-bought crust when that’s what works for you. The goal is pie on the table, not perfection.

Gather these Ingredients

What apples are best for apple pie?

Choosing the right apples makes a difference. My favorite baking apples are Northern Spys, Ida Red, Granny Smith, and Honey Crisp.

You can use one variety or mix a couple together. I especially love combining a tart apple with a sweeter apple for a little more depth of flavor.

Granny Smith apples are easy to find and hold their shape well, while Northern Spy apples are one of my favorite choices when I can find them. The best apples are Northern Spys, Ida Red, Granny Smith, and Honey Crisp, but don’t let the lack of one particular variety stop you from making pie. Use the good apples you have!

How to Make This Simple Apple Pie Recipe

1. Prepare the apples

Peel, core, and slice your apples with a sharp knife. I like fairly thin apple slices so they become tender as the pie bakes.

Place the apple slices in a large mixing bowl and add the light brown sugar, all-purpose flour, cinnamon, salt, and nutmeg. Give everything a good toss until the apples are evenly coated.

This becomes your simple apple pie filling.

2. Roll out the bottom crust

On a lightly floured surface, roll out your pie dough until it is large enough to fit your pie plate with a little excess dough hanging over the edges.

Carefully transfer the crust to the pie plate. Don’t worry if it isn’t absolutely perfect. That’s the beauty of a homemade pie.

3. Pile in the apples

Pour the apple mixture into the bottom crust and pile the apples high.

Don’t be afraid of a tall pile of apples! They will settle as the pie bakes, so what looks like too much apple filling at this point will become just right.

Dot the top of the apples with pieces of butter.

4. Add the top crust

Roll out the second piece of pie dough and gently place it over the apples.

Trim away any large pieces of excess dough, leaving enough around the edge to seal the top and bottom crusts together. Crimp or pinch the edges of the crust however you like.

Cut a few small slits in the top crust to allow steam to escape.

For a beautiful golden brown crust, brush the top lightly with milk and sprinkle with sugar.

5. Bake the apple pie

Place the pie on a baking sheet. This is one of my favorite little pie-baking tricks because if the apple juices bubble over, they land on the baking sheet instead of the bottom of your oven.

DON’T forget to cut a few small slits in the top of your pie before baking.

Bake according to the recipe card below, keeping an eye on the crust toward the end of the cook time.

If the edges of the crust begin getting too brown before the pie is finished, cover them with a piece of foil.

When the crust is golden brown and the filling is bubbling, your pie is ready. Bake 1 hour to 1 hour 15 minutes.

Tips for the Best Apple Pie

• Don’t cook the apples first. That’s one of the things I love most about this recipe. The apples go straight from the mixing bowl into the pie.
• Use a combination of apples. A mixture of tart and sweet apples gives the pie a wonderful balance.
• Don’t skimp on the apples. Pile them high! They will settle considerably as the pie bakes. Apples come in different sizes I use 6-8 depending on the size. About 8 cups, around 3 lbs of apples. It’s not an exact science.
• Keep your pie dough chilled. If your homemade pie crust dough becomes warm and difficult to work with, wrap it in plastic wrap and refrigerate it for a little while before rolling.
• Don’t overwork the crust. Handle the dough as little as possible for the flakiest crust.
• Roll on a lightly floured surface. Just enough flour to keep the dough from sticking is all you need.
• Protect the edges. If the top of the pie is beautifully golden but the edges are browning too quickly, loosely cover the edges with foil.
• Let the pie cool. I know it is hard to wait, but letting the baked pie cool gives the apple filling time to set. If you cut into it immediately, the juices will be much more likely to run.
• Serve it warm. Once the apple pie cools enough to slice, I love serving it slightly warm with a scoop of vanilla ice cream.
• Don’t be afraid to use store-bought crust. Homemade pie crust is wonderful, but if store-bought crust is what gets you to make an apple pie, use it!

Frequently asked questions

Can I Make the Pie Ahead of Time?

Absolutely. Apple pie is one of those desserts that is actually wonderful when made ahead. You can bake it earlier in the day and allow it to cool completely before serving.

If you want to serve it warm, gently reheat individual slices before serving.

Do I Need to Refrigerate Apple Pie?

If you are planning to eat the pie within a day or so, you can generally keep it covered at room temperature. For longer storage, refrigerate it.

Let refrigerated pie come closer to room temperature before serving, or warm individual slices if you prefer.

Why Did My Apple Pie Turn Out Watery?

A little juice in the bottom of the pie is normal—apples release liquid as they bake. Using a good baking apple and allowing the pie to cool completely before slicing will help.

The all-purpose flour in the apple filling also helps absorb some of those juices and thicken them as the pie bakes.

Why Did My Apples Stay Crunchy?

The type and size of your apple slices can make a difference. Apples sliced too thickly may need more time to become tender.

Try slicing the apples fairly thin and evenly so they cook at the same rate. I try to stick to 1/4 inch slices.

Why Did My Pie Crust Get Too Brown?

The edges of a double-crust pie can brown before the center of the pie is finished. If this happens, loosely cover the edges with foil and continue baking.

Also make sure your oven rack is positioned appropriately and that your oven temperature is accurate.

Can I Use a Store-Bought Pie Crust?

Yes! I will always tell you that a homemade pie crust is worth making, especially for a pie like this, but there is absolutely nothing wrong with taking a shortcut.

If a store-bought crust means you will actually make the pie, go for it.

How Long Should Apple Pie Cool Before Slicing?

Let the pie cool for at least 30 minutes before slicing. Ideally, give it longer if you can stand the wait. The pie filling continues to set as the pie cools, which makes for a much easier slice.

My Favorite Way to Serve Apple Pie

There is really no wrong way to eat apple pie, but my favorite is a generous slice while it is still a little warm, with a scoop of vanilla ice cream melting over the top.

It doesn’t need caramel sauce or anything fancy. Just warm apples, cinnamon, a flaky crust, and ice cream.

That is my idea of the perfect pie.

More About This Family-Favorite Pie

I don’t call this my favorite pie because it is fancy. I love it because it is familiar.

It is the smell of apples and cinnamon filling the kitchen. It is my mom making pie. It is my gramma making pie. It is me learning to make pie and eventually making it for my own family.

This is the kind of recipe I hope gets passed around—not because it is complicated or impressive, but because it is the kind of food that brings people to the table. So grab your rolling pin, your favorite apples, and a pie plate and make yourself a pie.

And don’t worry if it isn’t perfect. Honestly, I think the best pies rarely are.

I honestly wish with all my heart that I could make each and every one of you this pie.  Maybe someday if my cookbook dream comes true I’ll serve it up at my book signing party! From my table to yours with love, Sheila