If you’re looking for an Apple Pie Recipe that’s buttery, flaky, and unforgettable—this is it.

So picture this: you’re having lunch with a friend and the conversation goes something like this.

Her: “Pilates?”
Me: “Wow, that would be wonderful!”
Her: “Great! Which class would you like to take first?”
Me: “Oh heavens, no. I thought you said Pie and Lattes.”

The struggle is real.

But here’s the solution—make this pie. Actually, make two. Because when this apple pie recipe comes out of the oven, people will come running.

Why This Apple Pie Recipe Is a Fall Essential

This is the kind of recipe that gets passed down. It’s easy, classic, and never fails. The crust is tender and flaky, the filling is sweet and cinnamon-spiced, and the whole house smells like heaven while it bakes.

Whether you’re a seasoned baker or just starting out, this apple pie recipe will give you all the confidence you need to pull off a bakery-worthy pie at home.

And bonus: it makes two large pies. One for now, one to share—or freeze for later.

Ingredients for the Best Apple Pie Recipe

Pie Crust

• 1 recipe for homemade pie crust*

*You can use half shortening and half butter for extra flakiness. Try my Perfect Pie Crust Recipe if you don’t already have a favourite.

Filling

• 6 pounds apples (a mix of Granny Smith, Cortland, Jonagold, Empire, or Crispin), peeled, cored, and sliced
• 6 tbsp flour
• 4 tbsp fresh lemon juice
• ½ cup sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

Topping

• 1 egg (for egg wash)
• Sanding sugar

Step-by-Step Apple Pie Recipe

Step 1: Prepare the Pie Crust

Roll out your pie crust and fit it into your pie plates or mini springform pans. Keep the dough cold while you prep the filling.

Step 2: Make the Apple Filling

Preheat your oven to 425°F (220°C).

In a large bowl, combine the apples, flour, lemon juice, sugar, cinnamon, nutmeg, and salt. Toss gently until the apples are evenly coated.

Pro Tip: If you have extra filling, freeze it in a large resealable bag for later—or top it with a crumble and bake it as an instant apple crisp.

Step 3: Fill and Assemble the Pies

Generously fill each pie shell. Don’t be afraid to mound the apples high—they’ll cook down as they bake.

If you want a crumb topping instead of a double crust, try using the crumble from my Apple Crisp recipe.

For a traditional double crust, roll out the remaining dough into a circle large enough to cover the pie. Cut a small slit or shape in the top to let steam escape.

Step 4: Egg Wash and Bake

Beat the egg and brush a little along the edges of the crust to help seal the top. Place the top crust over the filling and press gently around the edges to seal.

Brush the entire top with egg wash and sprinkle with sanding sugar for a golden, sparkling finish.

Place the pies on a baking sheet to catch any bubbling juices.

Bake on the lower rack for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue baking:

• 40–45 minutes for small tins
• 60 minutes for large pies

If the crust browns too quickly, loosely tent with foil.

Step 5: Cool and Serve

Let the pies cool for at least 30 minutes before slicing (trust me—this helps the filling set).

Serve warm with vanilla ice cream and good company. Life is good.

Tips for a Perfect Apple Pie Recipe

• Mix apple varieties: A combination of tart and sweet gives the best flavour.
• Keep your crust cold: This ensures the flakiest texture.
• Vent the top crust: It lets steam escape and prevents sogginess.
• Freeze one pie: This recipe makes two—bake one now, freeze one unbaked for next time.

Why You’ll Make This Apple Pie Recipe Again and Again

As you will see there are many ways to make Apple Pie based on this Article from The Food Network, but there’s a reason this is called the only apple pie recipe you’ll ever need. It’s easy, flexible, and absolutely delicious. Once you’ve made it, you’ll never go back to store-bought.

So grab your rolling pin, gather your apples, and get baking. Because nothing says home quite like a warm apple pie fresh from the oven.

Classic Apple Pie Recipe

This easy Apple Pie Recipe makes two large pies filled with cinnamon-spiced apples and a buttery, flaky crust. It’s the only apple pie recipe you’ll ever need—perfect for holidays, weekends, and cozy fall days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine North American

Servings 2 pies

Ingredients

  

• Pie Crust:
• 1 recipe for homemade pie crust use half butter, half shortening if desired
• Filling:
• 6 lbs apples Granny Smith, Cortland, Jonagold, Empire, or Crispin, peeled, cored, and sliced
• 6 tbsp flour
• 4 tbsp fresh lemon juice
• ½ cup sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• Topping:
• 1 egg for egg wash
• Sanding sugar

Instructions

 

• Roll out pie crusts and press into pie tins or pans. Keep cold.
• Preheat oven to 425°F (220°C).
• In a large bowl, combine apples, flour, lemon juice, sugar, cinnamon, nutmeg, and salt. Toss to coat.
• Fill pie shells generously. (Apples will shrink while baking.)
• For double crusts, cover with rolled dough tops. Cut small vents.
• Brush edges and tops with egg wash and sprinkle with sanding sugar.
• Place on a baking sheet and bake for 20 minutes at 425°F.
• Reduce heat to 375°F (190°C) and continue baking: 40–45 minutes for small pies, 60 minutes for large pies.
• If browning too quickly, tent loosely with foil.
• Cool 30 minutes before serving.

Notes

• Mix apple varieties for the best balance of flavour.
• Freeze extra filling for future pies or crisps.
• Serve with vanilla ice cream for the ultimate comfort dessert.

Keyword Apple Pie Recipe, classic apple dessert, homemade apple pie