Grandma's Homemade Apple Pie - This Recipe is Perfection and so Easy to make. (2024)

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With a tender filling made of sweet and tart apples in a delightfully flaky crust, this Easy Apple Pie Recipe will quickly become your go-to for every holiday. It’s hard to believe that a homemade pie this good is so easy to make! No special skills or tools needed.

Easy Homemade Apple Pie Recipe

Though I’ve shared many other apple desserts, like Apple Pie Cake, Apple Struesel Slab Pie, Mason Jar Lid Apple Pies, and Caramel Apple Crisp Cups, I realized I had never shared my classic Apple Pie recipe!

This is the recipe that inspired every other apple dessert on the blog – you’ll find a very similar filling in most of them – and it’s my go-to apple pie recipe. As far as pies go, it’s quick to make and it comes together easily. There’s no need to precook the apples or do any fancy tricks. And, I just use storebought pastry pie crust. Yup – no homemade pie crust needed to achieve the perfectly flaky, golden brown crust every pie deserves.

This homemade apple pie deserves a spot on every holiday dessert table but don’t wait to make it. We love to enjoy it with a scoop of ice cream or whipped topping as a fun fall treat. It’s so good!

What You’ll Need

Since we’re starting with a store-bought pastry crust, there’s just a handful of ingredients needed to make this apple pie recipe. Scroll down to the recipe card for the full measurements.

• Brown sugar – Brown sugar adds a warm, molasses flavor to the apple pie filling.
• Flour – Helps to thicken the apple pie filling.
• Spices – Ginger, nutmeg, and cinnamon give the pie the classic flavor.
• Apples – See below for notes on the best apples for apple pie.
• Lemon juice – Helps prevent the apples from browning but don’t worry – you won’t taste any citrus.
• Pastry for double pie crust – I like to keep this easy apple pie recipe as quick as possible so I opted for storebought pie crust but of course, you can use homemade pie crust as well.
• Butter – Adds a richness to the filling.
• Egg – Brushed over the top crust to help it become perfectly golden brown and flaky.

What Are the Best Apples to Make a Pie With?

There are so many different varieties of apples, that it can be difficult to know which to grab for making apple pie and other desserts. My recommendation? Use a mixture of sweet Honeycrisp and tart Granny Smith apples. The balance of flavors is just perfect!

That said, you can use pretty much any type of baking apples – aka apples that will hold their shape once baked. A few other varieties worth considering are Ginger Gold, Cameo, Jonagold, Northern Spy, and Golden Delicious.

For this apple pie recipe, I always recommend using at least two different types of apples for the best flavor.

Variation: Add Some Cranberries!

One of my favorite ways to make my homemade apple pie even more festive for the holidays is to stir in a cup of dried cranberries. The pop of red looks beautiful on the holiday dessert table and the cranberries add a nice, tart flavor contrast to the sweet filling.

How to Make Apple Pie

Homemade apple pie isn’t nearly as difficult to make as you may think! Here’s how to do it.

• Prepare the filling mixture. Combine the sugar, flour, and spices. In a separate bowl, toss apples with lemon juice. Add the sugar mixture and toss to coat.
• Assemble the pie. Add the bottom crust to the pie plate and trim even with the edge. Add the apple mixture. Top with butter. Place the remaining crust over the filling. Trim, seal, and flute the edges, and cut slits in the top.
• Brush with egg. Beat the egg white until it’s foamy then brush over the crust. Sprinkle with sugar. Cover the edges loosely with foil.
• Bake. Bake for 25 minutes. Remove the foil and return to the oven for an additional 20 to 25 minutes, until golden brown and bubbly.

How Long Do You Need to Bake This?

How long do you need to bake apple pie? In this case, about 45 to 50 minutes. The exact time will depend on how quickly the pie crust browns.

While some people recommend adding a pie shield towards the end of baking, I prefer to do it in the beginning. It’s much easier to wrap the foil around the edges of the pie when it’s not hot! This helps prevent the edges from browning too quickly and burning before the filling is soft.

Why is My Filling Runny? What’s The Best Thickener for this Apple Pie Recipe?

The best thickener for apple pie is flour and if you use just the amount listed in this recipe, it should make the filling perfectly thick so you don’t end up with a runny filling or mushy pie. Skipping the flour may not seem like a big deal since it’s a small amount but trust me, it will seem like a bigger deal when you try to slice your pie!

Another reason for runny pie filling is if there was nowhere for the steam to escape during baking. This is why it’s important to slit holes in the top of the pie crust and why many people make apple pie with a lattice top.

Tips & Variations

Ready to make the best apple pie? Here are a few tips!

• Reduce the sugar. You can reduce the sugar by half in the recipe or use a sweetener substitute made for baking. If you are using a sweet variety of apples (vs a tart one), reducing the sugar may be a good idea.
• Make sure to slice your apples about 1/4-inch thick. Slicing them too thin will make the filling turn mushy.
• Allow the pie filling to sit. Be sure to prep your apple pie filling first, then prep your pie crusts. This will give the apples time to release their juices.
• Add some sugar on top. Sprinkle some coarse sugar on the top of the crust before baking for added sweetness and texture.

Serving Suggestions

What’s better than a warm slice of apple pie topped with a scoop of vanilla ice cream? I can’t think of much!

While you do want the pie to cool before trying to slice it, I love digging in while it’s still a bit warm. Even if it cools completely, I’ll pop a slice in the microwave for just a few seconds. Add some ice cream or whipped cream and you have dessert perfection!

How to Store Leftovers

Leftover apple pie can be stored at room temperature for up to 2 days or in the fridge for 5 days. Either way, it should be kept covered, either in a pie storage container or wrapped in plastic wrap.

More Pie Recipes:

• Grandma’s Pecan Pie Recipe
• Crustless Pumpkin Pie
• Peanut Butter Pie