Go Back Email Link
+ servings
Apple Pie

Apple Pie

Apple pie is a show-stopping dessert that is made with a lusciously thick and gooey filling embedded with layers upon layers of tender apples. The flaky, buttery homemade pie crust and a heaping scoop of vanilla ice cream for serving are non-negotiable!
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 1 10" pie
Calories 350 kcal


  • 1 - 10" pie dish


For the Double Pie Crust:

  • 1 cup unsalted butter cold and cut into even cubes
  • 2 and ½ cups all-purpose flour spooned and leveled
  • 1 tsp. salt
  • 2 tsp. sugar
  • 6 tbsp. ice water

For the Apple Pie Filling

  • 3 lbs. apples, about 6-7 large apples I used Granny Smith and Honey Crisp apples
  • 3 tbsp. cornstarch
  • ¼ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. fresh lemon juice
  • ¼ tsp. salt
  • 1 tsp. cinnamon

Egg wash

  • 1 egg, beaten


Make the Pie Crust:

  • Cut the butter into even-sized pieces and set in the fridge to keep cold.
  • Spoon the flour into your measuring cup and level it off with the flat side of a knife. Add it to the bowl of a food processor along with the sugar and the salt.
  • Add the cold butter and pulse until the flour is evenly coated.
  • Pour in the ice water. Start with 4 tbsp. of ice water and add more, 1 tablespoon at a time, until a dough forms. Mine always needs 6 tbsp. of ice water. Divide the dough in half and shape each into a round, flat disc. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
  • Remove one portion of dough and lightly flour a clean and dry surface, a rolling pin, and both sides of the dough. Roll the dough out, flipping it over and adding more flour occasionally, and roll into a 13" circle. Add the dough to a 10" pie dish that has been sprayed with non-stick spray. Roll out the second portion of dough into a 12" circle. Keep both in the fridge while you make the filling.

Make the Apple Pie Filling:

  • Peel, core, and slice the apples ¼" thick. Try to slice them as close to the same size as possible so they cook evenly.
  • In a large stockpot melt the butter over medium heat. Whisk in the cornstarch, lemon juice, both sugars, salt, and cinnamon. Add in the apples and cook and stir until the apples are evenly coated and starting to soften. Remove from heat and allow to cool slightly.
  • Remove the pie from the fridge. Brush the inside of the bottom pie crust all over with the beaten egg. Spoon the apple filling into the pie dish and cover with the second rolled out portion of dough.
  • If topping with a lattice: Use a pastry wheel or a pizza knife to cut the dough into 1" strips. Arrange them going one way over the top, then fold back every other strip and add another going in the opposite direction. Repeat this, alternating the strips as you go, until the entire pie is covered. See post for visual, or here is a video tutorial: How to Lattice Pie Crust:
    Lattice Guide
  • If using a solid topping: Cover the filling and cut a few slits in the top for steam to escape. Brush the top of the pie with beaten egg and sprinkle with coarse sugar, if desired.
  • Keep the pie in the fridge and preheat your oven to 425°.
  • Place the pie on a baking sheet large enough to catch any drips that may bubble over. Bake for 15 minutes and then, without taking the pie out of the oven, lower the temperature to 350°. Continue baking for 40-45 minutes, until the filling is cooked through and the apples are soft.
  • Allow the pie to cool slightly before serving. Serve warm with a side of vanilla ice cream.


Once cooled, store the pie in the fridge for up to 3 days.
Microwave individual slices for 30 seconds to reheat. 
To reheat all or some of the pie still in the pie dish, bake at 350° until warm. 


Calories: 350kcal
Keyword apple pie, homemade apple pie, how to lattice pie crust
Tried this recipe?Let us know how it was!