The Best Apple Pie
The Best Apple Pie Recipe is just that – truly the BEST! This tried and true recipe features thinly sliced apples that are layered underneath a soft, buttery dough. It all bakes to perfection in the oven, and the smell is so tempting you won’t want to let it cool off before you slice it! This Apple Pie recipe is the only one you’ll need.
Easy Apple Pie
Usually, I say that store-bought pie crust is just fine… But for a true homemade Apple Pie that’s baked from scratch, you’ve gotta go all out with a real pie crust! The way that my pie crust recipe turns out so buttery and soft is magical when paired with the sweet, spiced warm Apple Pie filling is what dreams are made of. When I say you won’t need another Apple Pie recipe EVER AGAIN, I mean it.
Making an Apple Pie is such a fun labor of love. After making the homemade pie crust, you get to work on slicing all of the apples and layering them on top of the dough. While it’s a bit time consuming to slice all of those apples, I find it rather relaxing! And trust me, your efforts will always pay off deliciously. You can ask any member of my family and they’ll all tell you that this Apple Pie is truly the best!
Apple Pie is a Thanksgiving staple in our home, and I’m sure yours as well. This year, surprise and delight your loved ones with an Apple Pie that’s made from scratch with lots of love! This pie is so good, it might just steal all of the attention from the actual Thanksgiving feast. Make sure you keep this recipe handy, because everyone at the table will be asking for it.
How to Make the Very Best Apple Pie
First things first – learn how to make the BEST Homemade Pie Crust right here on my site!
Roll the pie crust. Lightly flour your work surface, then roll the dough into a circle that’s about 13-14 inches. Transfer it to your pie dish.
Create the pie filling. Toss the sliced apples, brown sugar, tapioca flour, vanilla, cinnamon, lemon zest and juice, and salt in a bowl until combined. Spread the filling into an even layer in the pie dish.
Top it off. Roll the remaining pie crust dough into a circle of the same size and place it gently on top of the pie filling. Trim any excess dough off with a knife. Crimp the edges to seal it together.
Bake. Brush the top of the pie with egg wash and a sprinkle of sugar. Poke a few small holes to let steam escape. Bake for about 45-50 minutes at 425°F until golden brown and bubbly.
Let it cool. As tempting as it may be to dig right in, you need to give your Apple Pie some time to cool! Place it on a wire rack to cool off for at least 4 hours.
Tips for the Very Best Apple Pie
- Don’t slice the apples too thinly! About 1/4 inch is the perfect width. If they’re too thin, they’ll pretty much just turn into mush when they bake. Too thick, and they won’t bake all the way through.
- The best topping for this pie is coarse sugar, not granulated.
- Don’t forget to poke holes on the top of the pie! You need to allow the steam to escape as the pie bakes, lest is explodes and makes a huge mess in your oven.
In an airtight container at room temperature, homemade Apple Pie will stay fresh for about 2-3 days. You can elongate that time a bit by popping it in the fridge, where it’ll stay fresh for up to 5 days.
Slice into more of my favorite pie recipes!
- Homemade Cherry Pie
- Peach Slab Pie
- No Bake Chocolate Mousse Pie
- Pumpkin Chiffon Pie
- EASY Deep Dish Pumpkin Pie from Scratch
Get the Recipe: The Very Best Apple Pie Recipe
- 1 pie crust recipe
- 5 pounds granny smith and HoneyCrisp apples, peeled, cored and sliced thin
- 1/4 cup brown sugar
- 3 tablespoons tapioca flour
- 1 tablespoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- juice and zest of one lemon
- 1 egg, lightly beaten
- 2 tablespoons turbinado sugar
- Preheat oven to 350˚F.
- Lightly flour the work surface and dust the top of one of the dough disks with flour. Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and transfer to a 9-10 inch pie plate easing the dough into the corners and up the sides.
- Add the apples, brown sugar, tapioca flour, vanilla, cinnamon, nutmeg, lemon zest/juice and salt in a large bowl and toss to combine.
- Spoon the apples into the center of the pie plate and spread to form an even layer.
- Lightly flour the work surface and dust the top of one of the dough disks with flour. Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and gently roll out over the top of the apples.
- Trim the excess dough with a knife. Crimp the edges of the top and bottom dough together to seal.
- Brush the entire surface of the dough with the egg and sprinkle with sugar.
- Poke 3-5 small holes in the top of the dough to allow steam to release.
- Bake for 45-50 minutes or until golden brown and bubbly.
- Transfer to a wire rack to cool completely, approximately 4 hours or overnight.