Classic Homemade Apple Pie from Scratch

I’ll never forget the first time I made apple pie completely from scratch. My mom always used store-bought crusts, and while they were convenient, there was something missing. Then one autumn, my neighbor brought over a slice of her grandmother’s apple pie, and I was blown away. The crust was so flaky it practically shattered when you pressed your fork into it, and the filling had this perfect balance of sweet and tart that made you want another bite immediately.

She told me the secret wasn’t anything fancy—it was just taking the time to do things the old-fashioned way. Making your own crust, choosing the right apples, and not being afraid to use real butter and sugar. Now, every fall when the apples are at their peak, I make this pie at least once a month. It’s become one of those recipes that feels like a hug from the past.

Why You’ll Love This Apple Pie

Flaky, buttery crust – When you make pie crust from scratch with cold butter and handle it just right, you get those beautiful flaky layers that melt in your mouth.
Perfect apple filling – The combination of tart and sweet apples creates a filling that’s never too mushy or too firm, with just enough cinnamon and spice to complement the fruit.
Not overly sweet – Unlike many modern recipes, this one lets the natural apple flavor shine through without drowning it in sugar.
Makes your house smell amazing – There’s nothing quite like the smell of apples and cinnamon baking in the oven on a crisp fall afternoon.
Impressive but doable – It looks like something from a bakery, but the steps are straightforward enough for any home baker to master.

What Kind of Apples Should I Use?

The secret to a great apple pie is using a mix of apple varieties. I like to use a combination of tart and sweet apples—about half Granny Smith for tartness and structure, and half Honeycrisp or Gala for sweetness and flavor. The Granny Smiths hold their shape during baking and provide that classic apple pie tang, while the sweeter varieties add depth and natural sweetness. Avoid apples like Red Delicious or McIntosh, which turn to mush when baked. If you can only find one type, stick with Granny Smith—they’re the most reliable for pie baking and won’t let you down.

Options for Substitutions

While traditional apple pie is perfect as-is, here are some swaps you can make:

Apples: If you can’t find the varieties I mentioned, use any firm, tart baking apples. Just avoid soft, mealy apples that won’t hold up to baking.
Butter in crust: You can use half butter and half shortening for an extra flaky crust, though all-butter gives the best flavor. Keep whatever fat you use very cold.
White sugar: Light brown sugar adds a deeper, molasses-like flavor to the filling. You can also use a combination of both for complexity.
Lemon juice: If you don’t have fresh lemon, apple cider vinegar works in a pinch and adds a nice tang to both the crust and filling.
Spices: If you have apple pie spice on hand, use 2 teaspoons of that instead of measuring individual spices. But I prefer the control of adding each spice separately.
All-purpose flour: For the crust, stick with all-purpose. For the filling thickener, you can substitute cornstarch (use 3 tablespoons instead of 1/4 cup flour).

Watch Out for These Mistakes While Baking

The most common mistake is using warm or softened butter in your crust, which results in a tough, greasy pastry instead of flaky layers—your butter should be ice cold, and you should be able to see little pieces of it in the dough before rolling.

Another error is not pre-cooking or at least macerating your apples, which can leave you with a gap between the filling and the top crust as the apples shrink during baking—I toss my apple slices with sugar and let them sit for 15 minutes to release some moisture first.

Cutting steam vents that are too small or forgetting them entirely causes the filling to bubble over and make a mess in your oven, so make sure to cut generous slits in your top crust to let steam escape.

Many bakers also pull the pie out too early, when the filling is still bubbling thin and watery—wait until you see thick, syrupy bubbles coming through the vents, which means the filling has properly thickened.

What to Serve With Apple Pie?

A warm slice of apple pie with a scoop of vanilla ice cream is pretty much heaven on a plate. The cold, creamy ice cream melting into the warm pie filling is an unbeatable combination. If you’re not an ice cream person, a generous dollop of freshly whipped cream with a hint of vanilla is equally delicious. For a special touch, try serving it with a drizzle of salted caramel sauce or a slice of sharp cheddar cheese on the side—it sounds unusual, but the savory cheese with sweet pie is a classic pairing in some regions. A cup of hot coffee or spiced cider completes the experience perfectly.

Storage Instructions

Store: Once your pie has cooled completely, you can leave it at room temperature, loosely covered with foil, for up to 2 days. After that, store it in the refrigerator for up to 5 days. The crust might lose a tiny bit of its crispness, but the flavors actually improve as they meld together.

Freeze: You can freeze a baked pie for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. You can also freeze an unbaked pie—just assemble it completely, freeze it solid, then wrap well. Bake from frozen, adding about 20 minutes to the baking time.

Serve: Apple pie is delicious at room temperature, but many people prefer it slightly warm. Reheat individual slices in the oven at 350°F for about 10 minutes, or warm the whole pie for 20-25 minutes. I don’t recommend microwaving—it makes the crust soggy.

Preparation Time and Difficulty


Preparation Time	45-60 minutes
Cooking Time	50-60 minutes
Total Time	95-120 minutes (plus cooling)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole pie (8 servings):

Calories: 2800-3000
Protein: 28-32 g
Fat: 140-160 g
Carbohydrates: 380-420 g

Ingredients

For the crust:

2 1/2 cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1 tsp salt
1 tbsp sugar
6-8 tbsp ice water

For the filling:

6-7 medium apples (about 3 lbs), peeled, cored, and sliced 1/4 inch thick
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 tbsp fresh lemon juice
2 tbsp cold butter, cut into small pieces

For finishing:

1 egg, beaten (for egg wash)
1 tbsp sugar (for sprinkling)

Step 1: Make the Pie Dough

Ingredients:

2 1/2 cups all-purpose flour
1 cup cold butter (cut into small cubes)
1 tsp salt
1 tbsp sugar
6-8 tbsp ice water

In a large bowl, whisk together the flour, salt, and sugar.

Add the cold, cubed butter to the flour mixture and use a pastry blender or two knives to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.

Drizzle in the ice water one tablespoon at a time, gently mixing with a fork after each addition, until the dough just starts to come together. You want it to hold together when squeezed but not be wet or sticky.

Divide the dough into two portions (one slightly larger than the other), form each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Step 2: Prepare the Apple Filling

Ingredients:

6-7 medium apples, peeled, cored, and sliced
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 tbsp fresh lemon juice

In a large bowl, combine the sliced apples with the sugar and lemon juice. Toss well and let sit for 15 minutes to macerate—this helps release some of the apple juices.

In a small bowl, whisk together the flour, cinnamon, nutmeg, allspice, and salt.

Sprinkle the flour mixture over the apples and toss until every slice is evenly coated.

Step 3: Roll Out the Bottom Crust

Ingredients:

larger disk of dough from Step 1
additional flour for dusting

Preheat your oven to 425°F and place a baking sheet on the bottom rack to catch any drips.

Remove the larger disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to make rolling easier.

On a lightly floured surface, roll the dough out into a 12-inch circle, about 1/8 inch thick. Roll from the center outward and rotate the dough frequently to maintain a round shape.

Carefully transfer the dough to a 9-inch pie plate by rolling it around your rolling pin, then unrolling it over the pan.

Gently press the dough into the bottom and sides of the pan, letting the excess hang over the edge. Place in the refrigerator while you roll out the top crust.

Step 4: Roll Out the Top Crust and Assemble

Ingredients:

smaller disk of dough from Step 1
apple filling from Step 2
2 tbsp cold butter, cut into small pieces
bottom crust from Step 3

Roll out the second disk of dough into an 11-inch circle using the same technique.

Remove the bottom crust from the refrigerator and pour in the apple filling, spreading it evenly and mounding it slightly in the center.

Dot the filling with the small pieces of cold butter.

Place the top crust over the filling. Trim both crusts to about 1 inch beyond the edge of the pie plate.

Fold the edge of the top crust under the edge of the bottom crust and press together to seal. Crimp the edges decoratively using your fingers or a fork.

Step 5: Add Finishing Touches and Bake

Ingredients:

1 egg, beaten
1 tbsp sugar
assembled pie from Step 4

Brush the top crust with the beaten egg wash for a beautiful golden finish.

Sprinkle the tablespoon of sugar evenly over the top.

Cut 4-5 generous slits in the top crust to allow steam to escape—make them at least 2 inches long.

Place the pie on the preheated baking sheet in the oven and bake at 425°F for 20 minutes.

Reduce the temperature to 350°F and continue baking for 35-40 minutes more, until the crust is deep golden brown and you can see thick, syrupy filling bubbling through the vents.

If the edges brown too quickly, cover them with strips of aluminum foil or a pie shield.

Step 6: Cool and Serve

Remove the pie from the oven and place it on a wire rack.

Let the pie cool for at least 3-4 hours before slicing—this gives the filling time to set up properly so it doesn’t run when you cut into it. I know it’s hard to wait, but it makes a huge difference!

Serve at room temperature or slightly warm with your choice of ice cream, whipped cream, or cheddar cheese.

Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.