I’m sharing my Grandma’s Apple Pie and the one tiny secret that keeps this classic recipe on my Thanksgiving table year after year.

Jump to Recipe

I never expected a pie to surprise me like this. I call it Best Homemade Apple Pie Recipe, because the apples caramelize until they sing and make you pause.

The crust owes everything to very cold unsalted butter, and theres a little wobble in the filling that makes guests ask whats different. I won’t give away the trick, but expect bubbling edges, a golden top and a texture that balances sweet with bright.

If you’re planning fall desserts or a Thanksgiving menu, this pie will make you rethink what a simple apple pie can do.

Ingredients

Print Recipe (No Advertisments)

Apples: crisp and sweet, good fiber, natural sugars, give tartness if Granny Smith used.
Butter: makes crust flaky, adds richness and calories, mostly fat, not much protein.
Flour: provides structure and carbs, little fibre, helps crust hold together when baked.
Granulated sugar: sweetens filling, quick energy source, adds moisture and caramelizes on baking.
Brown sugar: adds deeper molasses flavor, makes filling darker and slightly sticky, yum.
Cinnamon: warm spice, it’s got antioxidants, makes pie smell amazing and taste cozy.
Lemon juice: adds brightness and tart balance, helps prevent apple browning, tiny vitamin C.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 teaspoon fine salt

1 tablespoon granulated sugar (for crust)

1 cup (226 g) unsalted butter, very cold and cubed

6 to 8 tablespoons ice cold water

6 to 8 medium apples (about 3 lb or 1.4 kg), peeled cored and thinly sliced

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 tablespoons (16 g) all purpose flour or 2 tablespoons cornstarch

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine salt

1 tablespoon fresh lemon juice

1 tablespoon unsalted butter, cut into small pieces

1 large egg plus 1 tablespoon water for egg wash, optional

Coarse sugar or turbinado sugar for sprinkling, optional

How to Make this

Print Recipe (No Advertisments)

1. Make the crust: in a big bowl stir together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon fine salt and 1 tablespoon granulated sugar; cut in 1 cup (226 g) very cold cubed unsalted butter with a pastry cutter or two forks (or pulse in a food processor) until mixture looks like coarse crumbs with some pea sized bits, then sprinkle 6 to 8 tablespoons ice cold water a tablespoon at a time and mix just until dough comes together; don’t overwork it, you want pockets of butter.

2. Divide the dough into two discs, wrap in plastic and chill at least 1 hour (or 20 minutes in the freezer if you are in a hurry), this helps keep the crust flaky.

3. Make the filling: peel, core and thinly slice 6 to 8 medium apples (about 3 lb or
1.4 kg); toss them with 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 tablespoons (16 g) all purpose flour or 2 tablespoons cornstarch, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine salt and 1 tablespoon fresh lemon juice; let sit 10 minutes so the juices start to release.

4. Roll out one chilled dough disc on a lightly floured surface to fit a 9 inch pie plate, transfer to the plate leaving a bit of overhang; tip: if the dough sticks, slide it onto the rolling pin then unroll over the plate.

5. Fill the crust: pile the apple mixture into the shell and dot the top with 1 tablespoon unsalted butter cut into small pieces, spread the apples evenly but gently pack them so there are no big air gaps.

6. Roll out the second dough disc and place it over the apples, trim excess leaving about 1/2 inch overhang, fold the bottom edge over the top and crimp to seal, cut a few slits or make vents so steam can escape.

7. Optional finish: whisk 1 large egg with 1 tablespoon water and brush the top crust for a glossy golden finish, then sprinkle coarse sugar or turbinado sugar for crunch.

8. Chill the assembled pie 15 to 30 minutes before baking to help prevent shrinkage, and preheat oven to 425 F (220 C) while it chills.

9. Bake: put the pie on a baking sheet (to catch drips) and bake at 425 F for 20 minutes, then lower oven to 375 F (190 C) and bake another 35 to 45 minutes until the crust is deep golden and the filling is bubbling; if the edges brown too fast, cover them with foil.

10. Cool at least 2 hours so the filling sets, serve warm or room temp with ice cream or whipped cream, and store leftovers covered in the fridge.

Equipment Needed

1. Large mixing bowl, for making the crust and tossing the apples
2. Pastry cutter or 2 forks (or a food processor), to cut cold butter into flour
3. Measuring cups and spoons, for flour sugars spices and liquids
4. Rolling pin, to roll out each dough disc to fit a 9 inch pie plate
5. 9 inch pie plate or dish, for assembling and baking the pie
6. Baking sheet, to catch drips while the pie bakes
7. Sharp knife and cutting board, for peeling coring and thinly slicing apples
8. Pastry brush, for the egg wash or water finish
9. Plastic wrap (or reusable wrap) to chill the dough discs and the assembled pie

FAQ

Can I use any kind of apples? Yes, but pick firm ones that hold their shape. I like a mix of tart Granny Smith and sweet Honeycrisp or Fuji. Avoid soft mealy apples like Red Delicious, they turn mushy when baked.

Should I use flour or cornstarch to thicken the filling? Either works. Use 2 tablespoons of flour or 2 tablespoons of cornstarch as the recipe says. Cornstarch gives a clearer, glossy sauce. If your apples are super juicy add one extra tablespoon of thickener.

How do I stop the bottom crust from getting soggy? Chill the dough before baking, and prebake the bottom crust for about 8 to 10 minutes if you want extra insurance. Toss the apples with sugar and let them sit so some juice releases, then drain a little if it looks very wet. Bake the pie on a rimmed baking sheet to catch drips and help heat circulate.

Can I make the crust or pie ahead and freeze it? Yes. You can make and freeze the dough up to 2 months, wrapped well. Or assemble the pie, wrap tightly and freeze raw. Bake from frozen, add about 20 extra minutes of baking time and watch for bubbling juices.

How do I get a shiny, golden top? Beat the egg with a tablespoon of water and brush it on before baking. Sprinkle some coarse or turbinado sugar for sparkle. Chill the finished pie 15 minutes before it goes in the oven so the butter firms up and the crust shrinks less.

How long and at what temperature do I bake it? Bake at 375 degrees Fahrenheit for about 45 to 55 minutes. You want the crust golden and the filling bubbling. If the top browns too fast tent it loosely with foil and keep baking until the juices bubble. Placing the pie on the lower middle rack helps cook the bottom crust through.

Delicious Homemade Apple Pie Recipe Substitutions and Variations

Quick swaps you can try if you dont have everything or want a flavor twist:

Unsalted butter (1 cup): Use 1 cup very cold solid coconut oil, cubed, or 1 cup vegetable shortening. Coconut oil adds a faint coconut note, shortening gives an extra flaky crust but less buttery flavor. Keep it ice cold and work fast so the crust stays flaky.
Filling thickener (2 tablespoons flour or cornstarch): Use 2 tablespoons tapioca starch (or 2 tablespoons arrowroot). Tapioca gives a glossy, slightly chewy filling, arrowroot stays clear but dont overcook it or it can break down.
Egg wash (1 large egg + 1 tbsp water): Swap with 1 tablespoon milk or cream for a softer brown, or 1 tablespoon aquafaba for a vegan shiny finish. For extra sparkle sprinkle turbinado sugar on top after brushing.
Apples (6 to 8 medium): Use firm pears (same weight) or frozen sliced apples that are thawed and drained. If you use pears, cut back the added sugar a little cause pears are often sweeter.

Pro Tips

1. Keep the butter and dough super cold and work fast, but if it starts to get warm just pop the dough back in the fridge for 10 to 20 minutes so those butter pockets stay intact, they give you flakiness you will be glad you waited for.

2. Mix apple types and slice them the same thickness so they cook evenly, like one sweet and one tart variety, and if the apples release a lot of liquid after sitting, reserve a few tablespoons of that juice, simmer it down into a quick glaze to brush on top for extra shine and flavor.

3. Stop a soggy bottom by sprinkling a light layer of fine breadcrumbs or crushed plain crackers across the bottom crust before adding the apples they soak up excess juice without changing the taste, and bake the pie on a preheated sheet on the lower rack to get a better bottom crust.

4. For a deeper, more complex filling flavor add a tiny pinch of kosher salt and a dash of vanilla or a splash of brandy to the apples, and after baking let the pie cool at least two hours then reheat single slices for 15 to 20 seconds in the microwave or a few minutes in a warm oven to bring back that just baked texture.

Delicious Homemade Apple Pie Recipe

Recipe by Bob Jones

0.0 from 0 votes

I'm sharing my Grandma’s Apple Pie and the one tiny secret that keeps this classic recipe on my Thanksgiving table year after year.

Servings

servings

Calories

567

kcal

Equipment: 1. Large mixing bowl, for making the crust and tossing the apples
2. Pastry cutter or 2 forks (or a food processor), to cut cold butter into flour
3. Measuring cups and spoons, for flour sugars spices and liquids
4. Rolling pin, to roll out each dough disc to fit a 9 inch pie plate
5. 9 inch pie plate or dish, for assembling and baking the pie
6. Baking sheet, to catch drips while the pie bakes
7. Sharp knife and cutting board, for peeling coring and thinly slicing apples
8. Pastry brush, for the egg wash or water finish
9. Plastic wrap (or reusable wrap) to chill the dough discs and the assembled pie

Ingredients

2 1/2 cups (312 g) all purpose flour
1 teaspoon fine salt
1 tablespoon granulated sugar (for crust)
1 cup (226 g) unsalted butter, very cold and cubed
6 to 8 tablespoons ice cold water
6 to 8 medium apples (about 3 lb or 1.4 kg), peeled cored and thinly sliced
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 tablespoons (16 g) all purpose flour or 2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, cut into small pieces
1 large egg plus 1 tablespoon water for egg wash, optional
Coarse sugar or turbinado sugar for sprinkling, optional

Directions

Make the crust: in a big bowl stir together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon fine salt and 1 tablespoon granulated sugar; cut in 1 cup (226 g) very cold cubed unsalted butter with a pastry cutter or two forks (or pulse in a food processor) until mixture looks like coarse crumbs with some pea sized bits, then sprinkle 6 to 8 tablespoons ice cold water a tablespoon at a time and mix just until dough comes together; don’t overwork it, you want pockets of butter.
Divide the dough into two discs, wrap in plastic and chill at least 1 hour (or 20 minutes in the freezer if you are in a hurry), this helps keep the crust flaky.
Make the filling: peel, core and thinly slice 6 to 8 medium apples (about 3 lb or
4 kg); toss them with 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 tablespoons (16 g) all purpose flour or 2 tablespoons cornstarch, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine salt and 1 tablespoon fresh lemon juice; let sit 10 minutes so the juices start to release.
Roll out one chilled dough disc on a lightly floured surface to fit a 9 inch pie plate, transfer to the plate leaving a bit of overhang; tip: if the dough sticks, slide it onto the rolling pin then unroll over the plate.
Fill the crust: pile the apple mixture into the shell and dot the top with 1 tablespoon unsalted butter cut into small pieces, spread the apples evenly but gently pack them so there are no big air gaps.
Roll out the second dough disc and place it over the apples, trim excess leaving about 1/2 inch overhang, fold the bottom edge over the top and crimp to seal, cut a few slits or make vents so steam can escape.
Optional finish: whisk 1 large egg with 1 tablespoon water and brush the top crust for a glossy golden finish, then sprinkle coarse sugar or turbinado sugar for crunch.
Chill the assembled pie 15 to 30 minutes before baking to help prevent shrinkage, and preheat oven to 425 F (220 C) while it chills.
Bake: put the pie on a baking sheet (to catch drips) and bake at 425 F for 20 minutes, then lower oven to 375 F (190 C) and bake another 35 to 45 minutes until the crust is deep golden and the filling is bubbling; if the edges brown too fast, cover them with foil.
Cool at least 2 hours so the filling sets, serve warm or room temp with ice cream or whipped cream, and store leftovers covered in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.