Classic Homemade Apple Pie Recipe from Scratch

This apple pie recipe from scratch shows you how to make a classic homemade pie with a flaky, buttery crust and a thick, gooey apple filling spiced with warm cinnamon.

I love the contrast of a crisp, flaky crust with a sweet-tart apple filling. This straightforward apple pie is ideal for holidays or a cozy weekend dessert and follows a traditional, old-fashioned method similar to how our grandparents baked.

If you need to save time, store-bought pie sheets work fine, but making the dough at home avoids hydrogenated fats and preservatives found in many commercial pastry products. This recipe is made entirely from scratch: both the pastry and the apple filling are homemade.

What you’ll love about this easy apple pie

• Simple, easy method that uses basic pantry ingredients.
• No special equipment required.
• Everything is made from scratch: crust and filling.
• By making your own dough you avoid trans fats and preservatives found in many packaged pastries.
• No need to pre-bake (blind bake) the crust or pre-cook the filling.

Ingredients for the pie crust

For a tender, flaky crust you only need a few ingredients:

1. Flour: 325 g (about 2 1/2 cups)
2. Unsalted butter, chilled and cut into small pieces: 180 g (3/4 cup + 1 tbsp)
3. Cold water: 120–135 ml (8–9 tbsp)
4. Salt: 3/4 tsp
5. Sugar: 2 tbsp (25 g)

Ingredients for the apple filling

1. Apples (peeled, cored, and sliced): 6–7
2. Cinnamon powder: 1 tsp
3. Ground allspice (optional): 1/2 tsp
4. Salt: 1/4 tsp
5. Sugar: 7–8 tbsp (adjust to taste)
6. Lemon juice (optional): from 1/2 lemon
7. Cornstarch or corn flour: 3–4 tbsp

For the egg wash

• Egg: 1
• Milk: 1/2 tbsp
• Sugar for sprinkling: 1 tbsp (optional)

Best apples for pie

Choose apples that hold their shape when cooked. Good options include Granny Smith, Fuji, Gala, Pink Lady, Honeycrisp, Jonagold, and Golden Delicious. I like using a mix of tart and sweet apples—Granny Smith plus Pink Lady is a favorite.

If you only have tart apples, add 3–4 tbsp more sugar. If your apples are very sweet, add 1/2–1 tbsp lemon juice to balance the flavor.

How many apples do you need?

Use about 6 cups of peeled, sliced apples—typically 6–7 medium apples. In this recipe I used 3 Granny Smith and 4 Pink Lady apples.

Is lemon juice necessary?

No, but lemon juice brightens the filling and helps balance sweetness. Use about half a lemon if your apples are very sweet.

How to make this apple pie from scratch

The recipe breaks down into four simple steps: prepare the dough, make the filling, roll and assemble, then bake.

1. Prepare the pastry dough

In a large bowl, whisk together flour, sugar, and salt. Slice chilled or frozen butter into thin pieces and toss into the flour. Add cold water a little at a time and gently mix with a fork until the dough begins to clump and most of the flour is moistened. Be careful not to add too much water—too much will make the crust tough.

Keep some visible butter flakes in the dough for flakiness. Press and fold the dough a few times to create layers, then divide into two equal disks. Wrap each in plastic or parchment and chill in the freezer for 30–35 minutes or in the refrigerator for 45 minutes. The dough can be refrigerated up to 2 days or frozen up to 1 month.

2. Prepare the apple filling

Just before you take the dough from the fridge, peel, core, and slice the apples. Toss the slices in a large bowl with sugar, cornstarch, cinnamon, salt, and allspice (if using) until evenly coated. Drain any excess liquid if the mixture has wept too early. Add lemon juice if desired.

3. Roll the dough and assemble the pie

Roll one dough disk to a 1/8-inch thickness (about 13 inches diameter) and fit it into a 9-inch pie pan. Chill the lined pan while you roll the top crust. Fill the crust with the prepared apples, then cover with the second rolled disk. Trim and crimp the edges to seal.

Chill the assembled pie in the refrigerator for 20–30 minutes (or 20 minutes in the freezer). This firms the fat and helps the crust stay flaky and hold its shape.

Egg wash

Beat one egg with 1/2 tablespoon milk and brush the top crust. Sprinkle a tablespoon of sugar if you like extra caramelization. Cut vents in the top crust to allow steam to escape. If you prefer not to use egg, brushing with milk will still brown the crust nicely.

4. Bake the apple pie

Baking times

Preheat the oven. Bake at 425°F (220°C) for 20 minutes to set the crust, then reduce the oven to 375°F (190°C) and bake another 35–40 minutes until the top is deep golden and the filling is bubbling.

Starting at high heat encourages steam formation from the fat and helps create a flaky crust.

How to tell when the pie is done

The crust should be golden brown and the filling should be bubbling around the edges or through the vents. Let the filling bubble for at least five minutes before removing the pie from the oven.

Cooling and serving

Allow the pie to cool for 1–2 hours before serving so the filling can set. For the cleanest slices, let it cool completely. Serve warm with ice cream or cold—both are delicious.

Tips and troubleshooting

• If your filling is mushy, it may be from using very sweet, low-pectin apples or preparing the filling too far ahead (which causes juices to leak). Use a mix of tart and sweet apples and assemble shortly before baking.
• If the filling is watery, the pie may not have baked long enough at the correct temperature. Avoid underbaking: follow the high-then-lower temperature method and position the oven rack low so the bottom crust gets heat.
• If your crust is crumbly, the dough is too dry; add ice-cold water a teaspoon at a time until it holds together.
• Substitutes for cornstarch include plain flour, tapioca, arrowroot, or potato starch.
• Butter gives the best flavor; shortening is easier to work with but lacks flavor and can make a tougher crust.

Storage and freezing

At room temperature the pie stays fresh for two days. For longer storage keep it covered in the refrigerator for up to four days. Rewarm slices in a 350°F oven for 5–10 minutes.

To freeze, wrap tightly in plastic or foil, place in an airtight container, and freeze up to 3 months. Thaw overnight in the fridge before serving.

Four tips for the best apple pie

1. Use very cold butter

Cold, chopped butter creates distinct flakes in the crust and yields a flakier result.

2. Use water sparingly

Add just enough cold water for the dough to hold together; excess water develops gluten and makes the crust tough.

3. Chill the assembled pie before baking

Chilling helps the pie keep its shape and improves flakiness.

4. Bake at the right temperatures

Start at high heat (425°F) for 20 minutes, then lower to 375°F and bake until the filling bubbles and the crust is deeply golden.

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