What apples are best for an apple pie recipe?

Tart apples like Granny Smith are the gold standard because they hold their shape and balance the sweetness of the filling. For extra flavor, mix them with sweeter apples like Honeycrisp , Braeburn , or Fuji .

Should you cook apples before putting them in pie?

Not usually. In most traditional apple pie recipes , the apples are added raw and bake inside the crust. But some bakers like to pre-cook the filling slightly to reduce moisture and ensure tenderness. Either method works—just don’t overdo it!

How do I keep the bottom crust from getting soggy?

Bake the pie on the lowest oven rack and preheat a baking sheet underneath to help crisp the bottom. Brushing the bottom crust with egg white before filling can also create a barrier to moisture.

Can I freeze my apple pie?

Yes! You can freeze the pie before or after baking . Just wrap it tightly in plastic and foil. When ready to enjoy, bake or reheat at 350°F until warm.

How long does apple pie last?

At room temp, it’s good for up to two days . In the fridge, it stays fresh for 3–4 days . Frozen pies can last up to 3 months .

Easy Homemade Apple Pie Recipe for Any Baker

Description

This classic homemade apple pie recipe features a flaky golden crust filled with tender, cinnamon-spiced apples. Perfect for holidays or family gatherings, it balances sweet and tart flavors with a comforting, old-fashioned touch.

Ingredients

Scale

8 small Granny Smith apples, peeled, cored, and sliced
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
1 (9-inch) double-crust pie pastry, thawed

Instructions

Preheat oven to 425°F (220°C).
Melt butter in a saucepan over medium heat. Stir in flour to form a paste and cook for 1–2 minutes.
Add white sugar, brown sugar, and water. Bring to a boil, then reduce heat and simmer for 3–5 minutes. Remove from heat.
Place one pie crust into a 9-inch pie pan and press into the bottom and sides.
Fill the crust with sliced apples, slightly mounding in the center.
Create a lattice top with the second crust. Carefully pour the sugar-butter mixture over the lattice and let it seep through.
Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for another 35–45 minutes until golden and bubbling.
Let cool for at least 2 hours before serving.

Notes

Mix tart and sweet apples for richer flavor.
Brush the top crust with egg wash for a golden finish.
Let the pie cool completely before slicing to set the filling.
Store leftovers at room temperature for 2 days or refrigerate for up to 4 days.

Prep Time: PT30M
Cook Time: PT1H
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 373
Sugar: 32g
Sodium: 124mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 52g
Fiber: 3g
Protein: 2g
Cholesterol: 31mg

Keywords: apple pie recipe, homemade apple pie, classic apple pie, easy apple pie, best apple pie, apple dessert recipe, holiday dessert