There's something about a homemade apple pie that just feels like home. The buttery, flaky crust, the warm cinnamon apples, and that golden baked top-it's a dessert that never goes out of style. Honestly, every time I bake this pie, the smell alone takes me right back to holidays in my grandma's kitchen.
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The best part? This recipe is simple enough for beginners but tastes like you've been baking pies for years. And if you're in the mood for another cozy dessert, you might also love the classic peach cobbler as a sweet follow-up.
Ingredients you'll need for Homemade Pie Crust
- Butter - I like using high-fat butter for the best flakiness, but I've also tried store-brand butter and it turned out just as delicious.
- All-purpose flour - The base for a tender, golden crust.
- Cold water - Super important! Make sure it's ice-cold so the butter stays solid.
- Salt - Brings out the buttery taste.
How to make a homemade Pie Crust for Apple Pie
Step 1: Start with the dry ingredients
Add the flour and salt to a large bowl.
Step 2: Grate in the butter
Use a cheese grater to shred the cold butter right over the flour mixture. Pop the whole bowl in the freezer for 7-10 minutes to get the butter extra cold.
Step 3: Mix with your fingers
Using your hands, press and mix the butter into the flour until you see little pea-sized bits throughout.
Step 4: Add the water
Start with about ¾ of the water. Mix, then add one tablespoon at a time until the dough comes together. Divide it into two discs, wrap in plastic, and refrigerate for at least 2 hours (overnight is even better).
Ingredients for homemade apple pie filling
- 6-7 firm apples (Granny Smith, Honeycrisp, or a mix)
- 2 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
How to make a homemade apple pie
Step 1: Roll the dough
Take one chilled disc of dough, roll it into a thin sheet, and press it into your pie dish.
Step 2: Make the filling
In a bowl, toss the sliced apples with flour, cinnamon, brown sugar, lemon juice, vanilla, and salt.
Step 3: Add the filling
Pour the apple mixture into the crust. If you're doing a lattice top, chill the pie in the fridge while you prep the strips.
Step 4: Decorate
Lay your top crust however you like-a lattice, a full cover, or even cut-out shapes. Chill the pie for 15 minutes before baking.
Step 5: Bake
Brush the top with egg wash and sprinkle with turbinado sugar if you want a little sparkle. Bake at 425°F for 20 minutes, then reduce to 375°F and bake for another 40-50 minutes. Keep an eye on the crust-cover the edges with foil if they start to brown too quickly.
Storage and serving tips
- Let the pie cool for 2-3 hours before slicing so the filling sets.
- Store leftovers at room temp for up to 2 days or in the fridge for 4-5 days.
- Serve warm with vanilla ice cream, whipped cream, or even a slice of sharp cheddar (my husband's favorite!).
Top tips for success
- Always keep your ingredients cold-this is the secret to a flaky crust.
- Use a glass pie dish if you can-it helps you see if the bottom crust is golden.
- Mix different apples for the best sweet-tart balance.
Recipes you may like
📖 Recipe
Homemade Apple Pie
There’s just something about a homemade apple pie that feels like home. With a flaky, buttery crust and a sweet, spiced apple filling, this pie is perfect for holidays, family dinners, or any day you need a little comfort.
Ingredients
- 3 cups sliced Granny Smith apples
- 3 cups sliced Honeycrisp apples
- 2 cups sliced Braeburn apples
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoon cornstarch
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 6–8 tablespoon ice water
Instructions
- Place cubed butter in the freezer for 10 minutes to chill.
- Combine flour and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Drizzle in ice water, one tablespoon at a time, until dough comes together.
- Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
- Peel and slice apples into ¼-inch slices.
- Toss apples with lemon juice, sugars, spices, and cornstarch.
- Let the apple mixture sit for 20–30 minutes.
- Preheat oven to 425°F (218°C).
- Roll out one dough disc to fit a 9-inch pie dish and place it inside.
- Fill with the prepared apple mixture.
- Roll out second dough disc and place over the filling (full cover or lattice).
- Brush top with egg wash and sprinkle with coarse sugar.
- Bake for 20 minutes at 425°F, then reduce to 375°F and bake for 40–50 minutes.
- Cover edges with foil if browning too quickly.
- Let pie cool for at least 2 hours before serving.
Notes
Store covered at room temperature for 1–2 days or refrigerate for up to 4 days. Freeze wrapped tightly for up to 3 months. Reheat slices in the oven at 350°F for 10 minutes. Serve warm with vanilla ice cream, a drizzle of caramel, or a slice of sharp cheddar for a classic twist.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 160mgCarbohydrates: 50gFiber: 3gSugar: 22gProtein: 3g
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