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a large slice of apple pie with a lattice top. there's a scoop of ice cream on top of the pie, which is on a plate. there's a fork on the plate.
5 from 7 votes

Apple Pie

This is the best homemade apple pie recipe! Golden crust is artfully wrapped around a buttery, sweet, caramel apple pie filling. Get ready to bake an apple dessert that is as beautiful as it is delicious.
Author Diana
Servings 8 slices
Prep Time 35 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 25 minutes

Ingredients

  • 1 all butter double pie crust click here for the recipe
  • 1 stick (½ cup) unsalted butter
  • ¼ cup all purpose flour
  • ¼ cup water
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar packed
  • 1 teaspoon pure vanilla extract
  • 7-8 Honeycrisp apples about 3 lbs, peeled, cored, and thinly sliced
  • 1 ½ teaspoons ground cinnamon
  • teaspoon ground ginger
  • teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 egg beaten with 1 tablespoon water for egg wash
  • ½ tablespoon coarse sanding sugar for topping

Instructions

  • Prepare your favorite double pie crust recipe. Refrigerate the dough for at least 1 hour before using.
    1 all butter double pie crust
  • Roll out half of the dough into a 12-inch circle on a floured surface. Then place into a 9-inch pie dish.
  • Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the crust using a silicone pastry brush and then place the crust in the fridge until ready to use. Save the rest of the egg wash to use again on top of the pie.
    1 egg
  • Preheat the oven to 425°F/220°C and then prepare the sauce for the filling. Place a medium saucepan over medium heat and melt 1 stick of unsalted butter.
    1 stick (½ cup) unsalted butter
  • Stir in ¼ cup of all purpose flour and cook for 1 minute, whisking until fully incorporated.
    ¼ cup all purpose flour
  • Add ¼ cup of water, ¼ cup of granulated sugar, and ¼ cup of brown sugar. Stir to combine. Bring it to a boil then reduce the heat to low and simmer for about 3 minutes, stirring occasionally. Then remove from the heat and mix in 1 teaspoon of vanilla extract. Set aside to cool as you prepare the apples.
    ¼ cup water, ¼ cup granulated sugar, ¼ cup dark brown sugar, 1 teaspoon pure vanilla extract
  • In a small bowl, whisk together the spices and salt. Sprinkle the mixture over the sliced apples. Stir with a wooden spoon or rubber spatula until evenly coated.
    1 ½ teaspoons ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ¼ teaspoon salt, 7-8 Honeycrisp apples
  • Cover the apples in the slightly cooled sauce and stir to coat evenly.
  • Pour the apples into the prepared pie dish and set aside.
  • Remove the second pie dough from the fridge and roll into a 12-inch circle on a floured surface. Use a pastry wheel, pizza cutter, or sharp knife to cut the dough into long strips that are about 1 ¼ inches wide. Make a lattice top by weaving and alternating the pieces. Trim the excess dough and crimp or flute the edges.
  • Sprinkle the top with coarse sanding sugar then bake the pie for 20 minutes at 425°F/220°C. Reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
    ½ tablespoon coarse sanding sugar

Notes

  • You can make apple pie with any apples that are flavorful, firm, and hold their shape when baking. Instead of Honey Crisp, try Granny Smith, Jonagold, or Golden Delicious apples. 
  • Taste the apples, as you may want to add more sugar if they aren't particularly sweet. This recipe was developed using very sweet Honeycrisp apples. 
  • If you don't want to make a lattice crust, you can add a solid crust to the top of the pie instead. Just be sure that you cut holes to allow steam to vent from the top. 
  • Be sure to let the pie cool completely before serving it. Pie that is fresh from the oven is much too hot to enjoy! 
  • For best results, serve apple pie a la mode, with a generous scoop of vanilla ice cream on top. 
  • To Store: Once baked and cooled, you may keep the pie covered, on the counter, at room temperature for up to 2 days. I suggest using a pie or cake dome, or a pie pan that comes with a cover. Apple pie can also be stored in the fridge for up to 3 days.
  • To Freeze: An unbaked apple pie can be wrapped in plastic wrap, then with foil, and stored in the freezer for up to a month. A baked pie can also be stored the same way. 
  • To Bake a Frozen Pie: If the pie is unbaked, unwrap it, and bake it from frozen as directed here, but add about 15 minutes to the baking time. If the pie has already been baked, let it thaw overnight in the fridge or at room temperature, then bake at 350°F for 15 minutes to get the top crispy again. 

Nutrition

Serving: 1slice | Calories: 259kcal | Carbohydrates: 49g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 172mg | Potassium: 215mg | Fiber: 5g | Sugar: 30g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg