Delicious Homemade Apple Pie

If you’re craving a dessert that’s both classic and crowd-friendly, this homemade apple pie has you covered. Think tender apple slices flavored with cinnamon and nestled between two flaky, buttery crusts, baked to a perfect golden shine. You don’t need to be a pro to whip this up — the recipe works beautifully with either homemade or store-bought pie crust.

Keep reading for simple prep tips, clear step-by-step instructions, lots of helpful photos, and tricks to keep your filling from running and your crust from sogging. You’ll gain the confidence to make this pie your new go-to dessert.

• Time & skill level: About 20 minutes prep and 50–55 minutes baking; super approachable for home cooks.
• Included in this post: A printable recipe card, step-by-step photos, and a foolproof method for this double-crust apple pie.
• Ready-to-use tips: Guidance on the best apples like Jonagold, Honeycrisp, Braeburn, Cortland (plus a few notes on Granny Smith), how to slice evenly, and how to avoid that soggy crust bottom.
• Final touches: Options for different egg washes and a sprinkle of sugar that give your pie that beautiful, bakery-style finish.
• Freezing & storing: Instructions on freezing unbaked pies, baking from frozen, and how to store leftovers.
• Perfect doneness: The filling should hit around 195°F (91°C) to ensure your apples are soft but still hold their shape, and the filling thickens nicely.

Scroll on down for the full ingredient list and detailed instructions, or jump straight to the printable recipe card when you’re ready to bake.

Why You’ll Love This Pie

This pie is a classic for a reason: perfectly spiced, tender apples baked inside a flaky, buttery crust create a delicious balance of sweet, tart, and crisp. It’s simple enough to make any day and versatile enough to customize your way. Best of all, it reliably wins smiles at the table.

• Comforting flavors: Warm cinnamon with apple—as in these Air Fryer Cinnamon Apple Rings—plus a touch of nutmeg and fresh lemon juice highlight the apples’ natural sweetness.
• Texture that’s just right: A double crust that’s flaky and buttery paired with tender but firm apple slices. Dotting the filling with butter makes it extra rich.
• Apple variety options: Works wonderfully with baking staples like Jonagold, Honeycrisp, Braeburn, or Cortland — or mix a few kinds for a deeper flavor and perfect texture.
• Easy and flexible: Quick prep, a reliable bake time for golden crust, and the choice to use store-bought crust or tweak sugars and add mix-ins like dried fruit.
• Picture-perfect finish: Choose your egg wash or just water, then add sugar on top for that glossy, sparkly pie look.
• Great for prepping ahead: You can assemble the pie and freeze it unbaked, or bake in advance and freeze or refrigerate — I’ve included tips for both.

Ingredients and Essentials

• 6 cups apples, about 6 medium, peeled, cored and sliced about ¼ inch thick
• ¾ cup sugar
• 2 tablespoons all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 pastry for double pie crust
• 2-3 tablespoons butter, cut into small pieces and scattered evenly over the apples before adding the top crust.

Step-by-Step Method

1. Preheat the oven to 425°F.
2. Roll out pie dough for both the bottom and top crusts.
3. Line a 9-inch pie plate with the bottom crust and trim the edges.
4. Peel, core, and slice apples into 1/4-inch-thick slices.
5. In a large bowl, toss the apple slices with sugar, flour, cinnamon, salt, nutmeg, and lemon juice until evenly coated.
6. Fill the crust-lined pie plate with the apple mixture.
7. Dot the apple filling evenly with 2–3 tablespoons of butter cut into small pieces.
8. Roll out the second crust and gently lay it over the apples.
9. Seal the top and bottom crusts together and crimp the edges.
10. Cut several slits in the top crust to vent steam.
11. Brush the top crust with an egg wash of your choice (or water) and sprinkle sugar on top.
12. Bake at 425°F for 15 minutes.
13. After 15–20 minutes of baking, cover the crust edges with 2–3-inch-wide foil strips to prevent over-browning.

14. Reduce oven temperature to 375°F and bake about 30 more minutes, or until the apples are tender, the crust is golden, and the filling reaches about 195°F (91°C).

    

15. Transfer the pie to a wire rack and let it cool completely so the filling sets before slicing.

Expert Tips and Egg Washes

✔️ Cover the crust edges with foil strips 2-3 inches wide after the first 15-20 minutes of baking to stop them from over-browning.

❌ Avoid overfilling the pie because too many apples can cause juice to spill over and create a sticky mess in your oven.

Want to know how to get that bakery-worthy crust shine? Here’s the lowdown on egg washes for your homemade apple pie:

• For a shiny, light brown crust: brush with egg white beaten with a teaspoon of water.
• For a glossy, golden crust: brush with egg yolk plus a teaspoon of water.
• For a crisp, brown crust: brush the crust with plain water.

• For a little sparkle: sprinkle sugar on top after brushing for that extra special touch.

Easy Variations and Swaps

• For a time-saver, use a store-bought pie crust instead of making your own from scratch; or, if you want an even simpler fruit dessert, try this Super Easy Peach Cobbler.
• Mix in some brown sugar with your granulated sugar to give the pie a deeper, caramel-like flavor.
• Throw in a handful of dried cranberries or raisins for a fun twist on texture and taste.

Storage and Reheating Tips

Refrigerate: Cover and chill leftover pie in the fridge. It’ll stay fresh up to 4 days.

Freeze: After it cools completely, wrap your baked pie tightly with plastic wrap and foil. It’ll keep well in the freezer for up to 3 months.

Thaw & Reheat: Thaw in the fridge overnight, then warm slices in a 300°F oven for 10–15 minutes or zap in the microwave for a quick 20–30 seconds.

Prep Ahead: Make your pie in advance but don’t bake it. Wrap it tightly and freeze for up to a month, then bake directly from frozen — start at 425°F for 15 minutes, then lower to 375°F and finish baking until bubbly and golden.

Common Questions Answered

Which apples bake best in this pie?

My favorites are Jonagold, Honeycrisp, Braeburn, or Cortland. Using a combination of a couple of varieties is the magic trick — it balances sweetness and tartness and keeps the filling firm and flavorful.

Can I use store-bought pie crust?

Absolutely! Store-bought crust works just fine and is a great shortcut if you’re short on time. If you want to make your own, stick with the method described in the recipe.

What’s the best egg wash for a golden crust?

All three options I mention work well: egg white beaten with a bit of water for a light shine, egg yolk with water for a glossy, rich golden top, or just water for a crisp, brown crust. Don’t forget to sprinkle sugar on top for sparkle!

How do I keep the bottom crust from getting soggy?

One trick is to par-bake the bottom crust briefly to set it before adding the filling. Also, vent the top crust to release steam, don’t overfill the pie, brush the bottom crust with an egg wash if you like, and make sure to let the pie cool after baking so the filling firms up.

My pie filling is too runny — how do I fix that?

This recipe uses a bit of flour to thicken the filling. To avoid runny filling, slice apples evenly about ¼ inch thick, don’t overfill, and let the pie cool completely after baking so the filling sets nicely.

How do I know when the pie is done?

The crust should be golden brown and you’ll see bubbling juices peeking through the vents. A thermometer reading of 195°F (91°C) inside the filling is a reliable sign the apples are tender and the filling is just right.

Can I make or freeze this pie ahead of time?

Definitely! Freeze unbaked pies for up to 1 month and bake directly from frozen by starting at 425°F for 15 minutes, then lowering to 375°F until golden and bubbly. Baked pies freeze well for up to 3 months, and leftovers keep in the fridge for up to 4 days.

How do I best reheat pie slices?

The oven is best — warm slices at 300°F for about 10–15 minutes to keep the crust crisp. In a hurry? Pop in the microwave for 20–30 seconds.

Can I brush the crust with butter instead of egg wash?

You sure can! Butter brushed on will add flavor and a nice sheen, but it won’t give you the super shiny finish that an egg wash does.