Homemade Apple Pie
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Apple pie is the recipe that made me love baking. There's something almost ceremonial about it — peeling the apples, the smell of cinnamon, the golden crust cooling on the counter while everyone circles like sharks. It's worth every minute.
The number one mistake is a soupy pie with a gap under the top crust, and the fix is precooking the apples just slightly. Tossing them with sugar and letting them release their juices — then thickening that juice — means the apples shrink before baking, not after, so no hollow dome and no runny filling.
Use a mix of apples: some tart like Granny Smith for flavor, some firm-sweet like Honeycrisp so they hold their shape. All one variety and you'll get either mush or sourness. The blend is what makes it taste like real pie.
The method behind the meal
Why this recipe works
- •Mix tart and sweet-firm apples for the best flavor and texture.
- •Chill the assembled pie 15 minutes before baking so the crust stays flaky.
- •Brush the top with egg wash and sprinkle sugar for a bakery-shine finish.
Recipe
Homemade Apple Pie
A tall, flaky double-crust apple pie with tender cinnamon-spiced apples that hold their shape — the smell of home.
Ingredients
Crust
Filling
Instructions
- 1Toss the apples with sugar, lemon, cinnamon and nutmeg. Let sit 30 minutes, then drain the juices into a pan.
- 2Simmer the juices with the butter until syrupy, whisk in the cornstarch, then toss back with the apples. Cool.
- 3Heat the oven to 400°F (200°C). Line a pie dish with one dough round and fill with the apples.
- 4Top with the second round (or a lattice), crimp the edges, and cut a few steam vents.
- 5Brush with egg wash, sprinkle with sugar, and chill 15 minutes.
- 6Bake 50–55 minutes until deep golden and bubbling. Cool at least 2 hours before slicing.
Nutrition (per serving, estimated)
