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    Beyond the Butter >> Recipes >> Pies & Tarts

    Published: Oct 21, 2019 · Modified: Aug 25, 2023 by Jennifer • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Easy Homemade Apple Pie

    Jump to Recipe Print Recipe
    Images of homemade apple pie from Beyond the Butter®.

    This Easy Homemade Apple Pie recipe combines a made-from-scratch apple pie filling that's baked in my signature buttery, flaky pie crust. It tastes fantastic and absolutely perfect for those crisp fall nights!

    Slice of easy homemade apple pie drizzled with caramel and topped with a scoop of vanilla bean ice cream | © Beyond the Butter®

    The number one recipe that always makes me think of the Fall season and Thanksgiving, besides my pumpkin pie, pumpkin pie cake bars, brown sugar sweet potato pie, and homemade cherry pie recipes, is apple pie! And this homemade apple pie recipe will knock your socks off! Each slice brings the warmth of the season front and center with flavors of apple, cinnamon, and nutmeg in each bite, reminding you just why this recipe is an eternal fall favorite. And for the ultimate fall comfort treat, top off your slice of apple pie with a generous scoop of vanilla ice cream!

    If you're looking for more apple-flavored favorites, check out my apple coffee cake and apple cinnamon streusel muffins!

    Jump to:
    • The Best Apples to Use for Apple Pie
    • How to Make The Recipe
    • Precooked Apple Pie Filling
    • Homemade Pie Crust Quick Tips
    • Recipe FAQs
    • More Delicious Pie Recipes!
    • 📖 Recipe
    • Reviews

    The Best Apples to Use for Apple Pie

    My favorite apples to use when making homemade apple pie are Granny Smith apples or a combination of Granny Smith with McIntosh or Gala apples. You can also use Honeycrisp apples or Golden Delicious as well.

    How to Make The Recipe

    Below is a helpful outline on how to make this homemade apple pie from scratch.

    Step 1. Make the Pie Crusts First. This will save you quite a bit of time later! Double-wrap each pie crust disc in plastic wrap and place it in the back of your refrigerator (the coldest part). Refrigerated pie crusts will last between 3-5 days.

    If you are making the pie crusts with the intent of having them on hand for pie season, I recommend tightly double-wrapping the discs with plastic wrap, placing them into a freezer bag, and into the freezer. They will be good for up to a month.

    Step 2. Pre-Cook the Apple Pie Filling. As I previously noted, this isn't a requirement, but it really does help produce the best apple pie! It's good to make this 1-2 hours before to give it time to cool slightly before you add it to the pie crust.

    Be mindful of your time as you cook the apple filling. You want to cook them for about 5 minutes until they just soften. You'll notice that they'll start to reduce in size as well. You definitely don't want to cook them to the point where they turn into a mushy blob.

    Another important tip: don't let the apple pie filling sit in the skillet to cool after making it—carefully transfer it to a glass mixing bowl.

    Step 3. Assemble the Pie, Then Bake! Preheat the oven with a jelly roll pan or cookie sheet on the rack. Take out your chilled pie crust and roll it out to 12-14 inches in diameter. Or, if you already did this, pull the chilled plated pie crust out of the refrigerator.

    Add the filling to the pie crust, then add your top crust. If you're doing a top crust that is much more involved, I recommend doing this before you add the pie filling.

    Brush the pie crust edges with an egg wash, then bake for 15 minutes at 425ºF. Reduce to 350ºF and bake for an additional 30-35 minutes. With 15-20 minutes remaining, add a pie crust shield to prevent your crust from over-browning.

    Precooked Apple Pie Filling

    While it is not a requirement for making this homemade apple pie recipe, I do highly recommend precooking your apple pie filling for the following reasons:

    Eliminates Pie Juices. It can help eliminate some of the pie juices that tend to bubble up and run over the pie crust while baking. It's worth noting that having a well-vented pie crust top can help with this part as well.

    Softens the Apples. Precooking the filling will soften and settle the apples ahead of time so you're not left with any potential crunchiness or gaps. And, you want the apples softened, but not to the point where they fall apart into a mushy mess.

    Thicker Pie Filling. It can produce a thicker, more solid pie. Apples lose volume during the baking process, which can open up gaps within the filling and crust. Precooking the apple pie filling reduces the chance of this happening.

    Easy homemade apple pie with pie crust letters spelling out APPLE PIE from BeyondtheButter.com | © Beyond the Butter®

    Homemade Pie Crust Quick Tips

    • If you deal with arthritis in your hands like I do, you can use a food processor to make the pie dough. I found it easier, though, to move the dough to a large, lightly floured mixing bowl to add in the cold water before forming the discs, but that's up to you. You may find you use a little less water when adding it to the food processor.
    • Chill the pie crust for a minimum of 1 hour. Overnight is my preference!
    • Roll out your bottom pie crust, create your pie crust edge, and refrigerate again.

    Recipe FAQs

    What cookie cutters did you use to make this pie crust top design?

    I used these 1-inch Ateco alphabet cutters to spell out "APPLE PIE" for my top pie crust design. I recommend using chilled pie crust dough and a cookie cutter dipped in a little flour.

    To help release the dough from the cutter, you can use a toothpick or pairing knife. I also recommend having a little patience, especially when using the 1-inch alphabet cookie cutters.

    What are some easier pie crust designs to try for the top of this homemade apple pie?

    For another top pie crust design, you can easily create a cut-out pattern using a cookie cutter (see my Homemade Cherry Pie recipe). You can also create a lattice top with overlapping rows of the pie dough. Cutting slits into a rolled-out pie crust is the simplest way to go though.

    Can I use store-bought refrigerated pie crust for this recipe?

    Yes, absolutely! You will need one pack of 2 pie crusts, which can be found in the dairy aisle, along with cookie dough, yogurt, butter, etc. I recommend letting the pie crust come to room temperature before you try to unroll it. You will also need to roll out the pie crusts to about 12-14 inches in diameter.

    Can I make the apple pie filling a few days in advance?

    Yes! Once cooled, you can refrigerate it in an airtight container for up to a week or the freezer for up to 3 months.

    How thin should I slice my apples for the pie filling?

    My personal preference is to slice them almost as thin as potato chips using a mandoline slicer. With thin slices of apples, you will want to make sure they don't turn into a mushy mess. Be gentle when stirring them as you make the apple pie filling.

    You can, of course, make the slices thicker using a mandoline slicer or by hand if you prefer. If you use the mandoline slicer, I recommend getting yourself a pair of cut-resistant gloves. I just recently bought a pair, and they have definitely helped save my fingertips!

    Slice of easy homemade apple pie drizzled with caramel and topped with a scoop of vanilla bean ice cream | © Beyond the Butter®

    More Delicious Pie Recipes!

    • Angled closeup image of Chocolate Chip Pie with a scoop of vanilla ice cream on top that's drizzled with chocolate syrup.
      Chocolate Chip Pie
    • Hand holding a slice of homemade cherry pie with slices in the background.
      Homemade Cherry Pie
    • Angled image of pumpkin pie with a piped cream cheese frosting decoration surrounded by forks, cinnamon sticks, plates, and small pitcher of milk.
      Perfect Pumpkin Pie
    • Slices of blueberry crumble pie in pie plate with scoopy of ice cream in the center.
      Blueberry Crumble Pie

    If you tried this Homemade Apple Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    Slice of easy homemade apple pie drizzled with caramel and topped with a scoop of vanilla bean ice cream.

    The BEST Homemade Apple Pie

    Author: Jennifer
    This Homemade Apple Pie recipe combines a made-from-scratch apple pie filling that's baked in my signature buttery, flaky pie crust. It tastes fantastic and absolutely perfect for those crisp fall nights!
    5 from 2 votes
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 1 hour hour 35 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 2 hours hours 25 minutes minutes
    Course Pies
    Cuisine Dessert
    Servings 12 servings
    Calories 339 kcal

    Ingredients
     

    homemade pie crusts (makes 2, 9 inch pie crusts)

    • 2 cups All-Purpose Flour
    • 1 teaspoon Salt
    • 6 tablespoon Unsalted Butter (cold and cut into cubes)
    • ½ cup Vegetable Shortening (cold and cut into cubes)
    • 4-6 tablespoon Ice Cold Water

    apple pie filling

    • 3 tablespoon Unsalted Butter
    • 2 ½ lbs Apples (peeled, cored, and sliced into thin wedges)
    • ½ cup Light Brown Sugar (lightly packed)
    • ¼ cup Granulated Sugar
    • 1 teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ¼ teaspoon Salt
    • 2 tablespoon All-Purpose Flour
    • 1 tablespoon Cornstarch
    • 1 tablespoon Lemon Juice

    egg wash

    • 1 large Egg Yolk (lightly whisked (for pie crust shine))
    • 1 tablespoon Water

    Instructions

    homemade pie crust - part 1

    • You can skip this part if buying store-bought refrigerated pie crusts.
    • In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! 
      2 cups All-Purpose Flour, 1 teaspoon Salt, 6 tablespoon Unsalted Butter, ½ cup Vegetable Shortening
    • Add in 1 tablespoon of the ice cold water, then (using a spatula or with your hands) work it into the pie dough mixture. Continue to add the ice cold water, 1 tablespoon at a time, until the pie dough forms and it is no longer crumbly. If there are any crumbly bits, just add the teeny tiniest bit of cold water so they blend in with the rest of the dough.
      4-6 tablespoon Ice Cold Water
    • After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 ½″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour. 

    apple pie filling

    • In a medium-size bowl, whisk together the light brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Set aside.
      ½ cup Light Brown Sugar, ¼ cup Granulated Sugar, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Salt
    • In a large skillet over medium heat, melt the unsalted butter then add in the apple slices and stir to coat. Add in the whisked mixture, stirring to combine.
      2 ½ lbs Apples, 3 tablespoon Unsalted Butter
    • Reduce the heat to low and continue to cook the apples for about 5 minutes, gently stirring them until they begin to soften. Be careful not to over cook them or stir the filling too aggressively to avoid breaking the apple slices apart. 
    • Add the all-purpose flour, cornstarch, and lemon juice over the mixture and stir just a few more times to make sure the sliced apples are full coated.
      2 tablespoon All-Purpose Flour, 1 tablespoon Cornstarch, 1 tablespoon Lemon Juice
    • Remove the apple pie filling from the heat and carefully spoon it into a large bowl to cool completely.

    homemade pie crust - part 2

    • While the apple pie filling cools, roll out the first pie dough disc to about 11-12 inches in diameter onto a clean and lightly floured surface.
    • Place into the 9 inch pie plate, then trim the edges, leaving about ½ inch to fold under.
    • Place the pie plate with the pie dough into either the freezer (preferred) or the refrigerator to allow the pie crust to firm, then roll out the second disc of pie dough which will be for the top pie crust.

    assembling the apple pie

    • Adjust the oven rack to the middle of your oven, set the jelly roll pan or cookie sheet on the rack, and preheat the oven to 425ºF.
    • Remove the pie plate from the freezer or refrigerator, gently scoop and arrange the apple pie filling into the crust, then top with the 2nd layer of pie crust. Press the two pie crust edges together then trim to cut off any excess. Crimp the edges using your fingers or a fork dipped in a little flour (so it doesn't stick to the pie dough), then cut a few slits across the top of the pie. 
    • With a pastry brush, lightly brush the egg wash over the top of the pie. You won’t need to use all of this on the pie—just a little coverage will be good. Open the oven, place the pie on top of the preheated jelly roll pan or cookie sheet, and bake for 15 minutes at 425ºF. 
      1 large Egg Yolk, 1 tablespoon Water
    • After 15 minutes, decrease the oven temperature to 350ºF and bake for an additional 30-35 minutes or until the top of the pie is a nice golden brown. At the 15 minute mark, it would be a good idea to add a pie crust shield to avoid burning your pie crust edges. You can use something like the one I have or you can simply use pieces of aluminum foil to place around the edges. I would suggest wearing some oven mitts for this part so you don't accidentally burn your fingers!
    • Once the apple pie is done, remove from oven and allow it to cool completely.

    Recipe Notes

    • Chill the pie crust for a minimum of 1 hour. Overnight is my preference!
    • Roll out your bottom pie crust, create your pie crust edge and refrigerate again.
    • Instead of homemade pie crust you can use store-bought. I recommend letting the pie crust come to room temperature before you try to unroll it. You will also need to roll out the pie crusts to about 12-14 inches in diameter.
    • I used these 1 inch Ateco alphabet cutters to spell out "APPLE PIE" for my top pie crust design. I recommend using chilled pie crust dough and cookie cutter dipped in a little flour.
    • To help release the dough from the cookie cutter, you can use a toothpick or pairing knife. I also recommend having a little patience, especially when using the 1 inch alphabet cookie cutters.
    • Once the apple pie has cooled, you can refrigerate it in an airtight container for up to a week or the freezer for up to 3 months.

    Nutrition

    Calories: 339kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 249mg | Potassium: 143mg | Fiber: 3g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
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    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

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    1. Sarah says

      October 12, 2020 at 12:05 am

      5 stars
      In the words of my 11-year-old cousin who is extremely passionate about his apple pie:
      “this is the best apple pie ever!” ~ Elliott
      I personally though it was delicious as well! I also had some fun playing around with the top crust design 😉
      Great recipe Jennifer!

      Reply
      • Jennifer says

        October 13, 2020 at 5:40 pm

        Aw, this made my day reading this comment—thank you! I'm glad you had fun playing around with the top crust design too!

        Reply
    2. melanie says

      October 28, 2019 at 4:39 pm

      Making it tonight!

      Reply
      • Jennifer says

        October 28, 2019 at 4:48 pm

        Yay! This makes me super happy! I hope you love it as much as my husband and I did!

        Reply
    3. Katerina says

      October 28, 2019 at 5:42 am

      I just loooove the presentation - those letters make it perfect for a special occasion (as well as a cozy weekend in). Thanks for sharing, gorgeous photography!

      Reply
      • Jennifer says

        October 28, 2019 at 4:48 pm

        Thank you so much! I'm so happy with how well it came out!

        Reply

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    hello image.

    Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Christmas Favorites

    • Christmas themed dessert plate filled with soft and chewy gingerbread cookies with ornaments around it on a white marbled background.
      Soft and Chewy Gingerbread Cookies
    • Closeup of holiday themed cut out sugar cookies on a red and white dessert plate.
      The Best Cut Out Sugar Cookies
    • Randomly placed homemade butter cookies on a white background.
      Homemade Butter Cookies
    • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
      Classic Peanut Butter Blossoms

    Beyond the Butter® Favorites

    • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
      Bakery Style Lemon Blueberry Streusel Muffins
    • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
      Chocolate Chip Cake
    • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
      Small Batch Chocolate Cupcakes
    • Stack of three lemon bars on white background.
      Super Easy Lemon Bars
    • Salted brownie cookies on abstract light brown background.
      Salted Brownie Cookies
    • Sliced lemon cream cheese pound cake with a lemon glaze on a ceramic cake stand.
      Lemon Cream Cheese Pound Cake

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