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Homemade Apple Pie

8 Reviews

There might actually not be anything better on the earth than a warm slice of homemade apple pie topped with a scoop of vanilla ice cream. Am I right? Or am I RIGHT? 

When I was a little girl I was a cookie lover. Quite a few of my very first memories involve being in the kitchen with Dad to make oatmeal raisin chocolate chip cookies and with Mom to make Halloween sugar cookies. Which is funny because I never really liked those sugar cookies. I remember Mom rolling out that soft, delicious dough (the dough was yummers, it was the baked cookie that lost its appeal to me) and me stamping out as many spooky shapes as I could. But those things are fading because as I get older I’m finding that I enjoy a slice of pie more and more. Especially this homemade apple pie.

In my experience, you are either an apple pie lover or an apple pie hater. If you read about Cade’s apple pie you’ll learn that my mom HATED apple pie which is why I don’t have a recipe from her. But that seems to be common, a lot of people don’t like apple pie while others adore it. I’m an adorer. ADORER? Is that even a word?

a photo of a slice of homemade apple pie with a golden lattice top and cooked cinnamon apples inside topped with a scoop of vanilla ice cream.

 

What Do I Need to Make Homemade Apple Pie?

I think most people think apple pie is super complicated and involved, but it is really so simple and only takes a few simple ingredients. There are only 5 ingredients in the pie crust, and then for the filling, I love to use a blend of apples with some sugar, salt, spices and flour for thickening. It’s so easy! Anyone can do it! Here is what you will need…

Pie Crust: flour, butter, salt, sugar, and ice water

Pie Filling

  • Apples: a blend of Honey Crisp, Granny Smith, and Golden Delicious
  • Sugar
  • Brown Sugar
  • Kosher Salt
  • Spices: Nutmeg, Cinnamon, and Cardamom
  • Flour
  • Milk
  • Sprinkling Sugar (optional)

The measurements for all the ingredients can be found in the recipe card at the end of the post. I should also mention here that some people swear by adding a little lemon juice to apple pie filling. I feel like it messes with the pure apple flavor of the filling, but if you are fan of lemon in the filling, by all means, go for it!!

a photo of a whole baked apple pie with a lattice top sitting on a wooden table with a silver pie server sitting next to it and red and green apples scattered around it.

 

The Best Pie Crust for Apple Pie

I used my mom’s magic, fail-proof pie crust for years and years, and it is amazing…but then I tried this all butter pie crust and I’m sold for life! It is so flaky and buttery and perfect! I love the flavor of it with the apple pie filling. Head to our post for the crust for all the details! It’s so easy to make and comes out perfect every time.

 

a photo of a slice of homemade apple pie sitting on a small dessert plate. The crust is golden and a lattice top and the filling is gooey with cinnamon and perfectly soft apples.

 

Should the Apples Be Cooked Ahead of Time?

There is a fine line between apples that are too crunchy and the apples becoming mush in a pie. For me the apples are just as important as the pie crust so they have to be gently cooked first.  I’ve tested this enough to know it’s the only way to go but out of curiosity I started googling to see if there was any science behind it. Sure enough, Cooks Illustrated to the rescue and to totally validate my claims!

Over a gentle heat for a longer period of time, the pectin in apples becomes converted to a more stable form. In other words, they will hold up to baking and won’t become mushy. So remember, whatever texture you take the apples to when you finish cooking them on the stove, that’s how they will taste in your pie.

Now everyone’s different so play around with things to your own liking. If you like softer apples then keep cooking and stirring; use a shorter time if you like more crunch. 

a photo of the cross section of a whole apple pie where a piece of pie has been removed from the pie dish so you can see the perfect pie filling.

 

What Apples are the Best for Apple Pie?

The apples are a variety of Honey Crisp, Granny Smith and Golden Delicious which I know, you’re used to being told to go straight to granny’s, but trust me, these all give the pie the perfect sweetness to use a variety. See below for other apples you could use.

Apples to Use in Apple Pie

  • Granny Smith
  • Braeburn
  • Macintosh
  • Honey Crisp
  • Golden Delicious
  • Ambrosia
  • Gala
  • Fuji

a photo of a slice of homemade apple pie sitting on a small dessert plate with a scoop of vanilla ice cream on top that is melting down the sides.

 

Use Cooled Apples not Hot Apples

I learned from a fantastic pie book by Erin McDowell to allow the apples to cool on cookie sheets before putting them into the pie crust. This ensures even baking of the crust and does not create excess steam from the hot apples under the pie crust you want to be cold going into the oven. 

How to Avoid a Soggy Pie Crust

  1. Use a glass pie plate which conducts heat the best out of all pie dishes. Ceramic is great as well but avoid metal or tin.
  2. Chill the dough in the pie plate after forming it and before baking. 
  3. Pop a cookie sheet in the oven to preheat and place the pie plate on that. The bottom heat will help to keep the crust flaky.
  4. Start at 400 and be prepared to reduce the temperature to 375.

a close up photo of the top of a golden apple pie with a lattice top.

 

Can You Freeze Apple Pie Before Baking?

You can freeze apple pie before or after baking.

To freeze before baking, wrap tightly with foil or place in a heavy duty freezer bag and freeze.

Store in the freezer for up to 3 months.

How Do You Bake A Frozen Pie?

Place frozen pie on foil lined cookie sheet to catch any run over from juice.

Cook at 400 degrees for 30 minutes and then reduce heat to 350 degrees for approximately 35-45 minutes.

a photo of a slice of homemade apple pie with a lattice top sprinkled with sugar. There are a few cinnamon sticks scattered in front of the piece of pie.

 

Do You Need to Store Apple Pie in the Fridge?

How long will apple pie keep? A week! Well, not sitting on the counter for more than the first few days.

Think of all those old movies with a pie sitting out on the counter, they had it right! The sugars in the pie act as a preservative and allow you to leave it out for a good 2, maybe 3 days but then head to the fridge if you haven’t finished it off (ha, who would have leftovers!) as the cold fridge will preserve it longer. 

 

PHEW!! Now you know how to make a killer homemade apple pie! Don’t forget to make my true favorite though, Dutch Apple Pie with White Chocolate Sauce! It’s the epic apple pie with an amazing streusel on top.

More FRUIT PIES You’re Sure to Love:

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a photo of a slice of homemade apple pie sitting on a small dessert plate. The crust is golden and a lattice top and the filling is gooey with cinnamon and perfectly soft apples.

Homemade Apple Pie

4.13 from 8 votes
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 8 -10 slices

Ingredients

For the Pie

  • 3 Honey Crisp Apples peeled and sliced
  • 2 Granny Smith Apples Peeled and sliced
  • 2 Golden Delicious Apples Peeled and sliced
  • 3/4 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Nutmeg
  • 1 1/2 Teaspoons Cinnamon
  • 1/2 Teaspoon Cardamom
  • 3 Tablespoons Flour + 1 teaspoon

Topping

  • 1 Tablespoon Milk
  • Sugar

Instructions

For the Crust

  • Prepare per directions. Set aside in the fridge until you're ready to make the pie.
  • Roll out each pie disc, placing the first into the pie dish. Keep the other in the fridge for now.
  • Place plastic over the pie dough in the pan and keep chilled in the fridge while you start the apples.

For the Pie

  • Add all of the dry filling ingredients to a very large bowl and whisk well.
  • Place the apples in the large bowl and gently fold with the sugars, salt, spices and flour. Add everything to a deep skillet or pot over medium heat. Add the lid and set the timer for 5 minutes. Every 5 minutes remove the lid and gently stir then replace the lid. Repeat until they've cooked 20-30 minutes, per your desired doneness. I do 20 minutes.
  • Pour out onto large cookie sheets to cool down completely.
  • Once the apples have cooled, prepare the top crust. You can roll it out for a normal crust and just cut vents into the top or do a lattice, see notes.
  • Add the apples to the pie crust and then top with the other dough. Place in the freezer for 30 minutes to ensure cold butter.
  • Preheat the oven to 400 and place an empty cookie sheet in the oven.
  • Remove the pie from the freezer. Whisk together the milk and egg and brush over the pie then sprinkle with sugar.
  • Place the pie on the hot cookie sheet and bake at 400°F for 30 minutes on the center rack. Then, lower the temperature to 375 and bake for another 15-20 minutes (covering the crust with foil if it starts to brown too much).
  • Allow to rest for a few hours before slicing.

Notes

How to Make a Lattice
  1. Roll the dough into a rectangle. Cut into strips.
  2. Evenly place 6 of your strips horizontally across the pie pan, letting the edges of the dough hang over.
  3. Lift 3 alternating strips (starting at one end, lift the first strip, skip one, lift the second, skip one, lift the third) 
  4. Place one of your unused pie dough strips perpendicular  on top of the strips still laying flat across the pie. Fold back down those first 3 strips overtop the one you just laid down.
  5. Now fold the ones you left flat the first time, alternating so that they fold over the vertical strip. Place another unused strip perpendicular on top again and re-unfold your 3 strips overtop that. Keep alternating and placing strips until your remaining 4 strips are on the pie.
  6. Trim the excess dough of your lattice around the edge so that they line up with the outside edge of the dough in your pan Lift and fold your the bottom piece of dough overtop and inward over your strips towards the pie filling and tuck them together tightly and press to help seal.
Nutrition Facts
Homemade Apple Pie
Amount Per Serving (1 g)
Calories 472 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 8mg3%
Sodium 243mg11%
Potassium 182mg5%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 39g43%
Protein 4g8%
Vitamin A 162IU3%
Vitamin C 6mg7%
Calcium 16mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

a photo of a slice of homemade apple pie with a golden lattice top and cooked cinnamon apples inside topped with a scoop of vanilla ice cream.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




40 comments

  • Can you use store bought crust?

    • Reply
    • Absolutely!

      • Reply
  • I had high hopes for his one… the crust was so hard to work with it crumbled and fell apart. I finally was able to get a pie crust into my pan with pressing and fixing with the left over crust. I decided to go Dutch Apple and merged your two recipes together. Hopefully it will still be a good thanksgiving dessert. Any tips would be appreciated. Thank you!

    • Reply
      • I didn’t want to mess with the crust too much since thanksgiving was the next day. It ended up being a delicious Dutch Apple pie. I will stick to butter crusts moving forward. Thank you for sharing the other crust recipes. I will try those for sure!

      • Thanks Annette!

  • That apple pie looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.

    • Reply
  • Could this pie be made a day ahead? How well will it keep and reheat?

    • Reply
    • Yes, it can definitely be made a day ahead! I like to just zap individual slices in the microwave for those that want it warm. If you want to warm up the whole pie, cover it in foil and stick it in the oven at 250 until it is warm.

      • Reply
  • The colors are so vibrant and your photography is fantastic! Thx for sharing apple pie recipe, I definitely add it to my cookbook!

    • Reply
    • Thank you so much, Robin! Enjoy!!

      • Reply
  • I had a similar apple pie at a restaurant recently and found myself craving it and wondering if I could recreate it today. Happy Independence Day!

    • Reply
    • Oh yay!

      • Reply
  • Awesomeness apple pie recipe. What a fabulous recipe and bloggers feature! This pie is killin’ me. Thanks for sharing guys!

    • Reply
    • THanks!

      • Reply
  • I’m planning on making this for Thanksgiving along with your pumpkin pie and no bake banana pudding cheesecake. Will this crust work for your pumpkin pie as well?

    • Reply
    • Absolutely!

      • Reply
  • dear Sweet Basil, I just read all the wonderful comments about your pie, but my pie crust, came out nothing like your picture. The 2cups of flour that I used didn’t cover the bottom of the pie plate, or the top of the pie-I have baked pie’s in the past, but like so many use the shortening and butter or sour cream. I did use your oil recipe, cause it looks soooo flaky, and I too like so many have heard of using oil, so thought I’d try it for the first time.but..Lol…my crust looks nothing like yours! what happened? I read your instructions carefully, do you use extra flour in your recipe if you need too? well it’s baking in the oven right now-should I use more flour next time you think? well let me know-I’m sure the flavor will be good

    • Reply
    • Hi Dolores,

      I’m sorry that happened. Without being there I’m not sure what happened. One thing that is easy to have occur in baking is the flour measurement as some are lighter handed while others are heavier so I’m assuming we just measure differently. In studies they’ve shown that people often have 1/3 cup difference when measuring flour! Crazy! It could also be that it wasn’t rolled out thin enough. I’m sorry, I wish I had been there so I could help!

      • Reply
      • Dear Sweet Basil, I didn’t finish writing, anyway-I took the pie out of the oven, and let it cool. we ate, and I think it’s the most delicious apple pie I’ve had, my family agreed too. So what I’ll do, I’ll just double the recipe on the crust, and then I’ll have enough. I’m making this pie for Thanksgiving-Thank you for sharing your recipe/ it’s a keeper

      • Oh good!! I’m so thrilled!

  • Looks divine!! This might be a dumb question, but what kind of oil do you use in the crust?

    • Reply
    • Not dumb at all! Canola oil 🙂

      • Reply
  • You’re so right about apple pie! I’m an adorer too! I love apple pie but I like my apples a bit crunchy (sorry!) I love how your crust looks super super flaky in these pictures, it’s amazing! I’ve never made pie crust with oil before, this is the first time I’ve even heard of this, always butter or butter/shortening for me. Something new to try!

    • Reply
    • It’s such a different recipe. The apples are different and the crust but it is awesome!

      • Reply
  • Apple pie is my VERY favorite. This looks fantastic!

    • Reply
  • There is nothing like homemade apple pie! That crust looks amazing. Pinning!

    • Reply
    • Amen! It’s the best!

      • Reply
  • Such a stunning pie. I wish I could make a beautiful crust like that…can I just come over and enjoy some pie with you 🙂

    • Reply
    • Oh, don’t tease! I would love it!

      • Reply
  • Apple pie is my absolute favorite! This one looks perfect!

    • Reply
  • The crust is everything to me and yours looks beyond good! And yes making cookies can be fun. I still love making them and pies too 🙂 I’ll take both!

    • Reply
  • “…chubby babies dancing”–Seriously made me laugh out loud!! Nothing brings people closer than chubby babies dancing. Thanks for the wonderful compliments. Luckily, I can honestly say them back about you!

    As for the pie…I have converted non-believers to apple pie because of this recipe. It is that good!

    • Reply
    • I believe it! We even tried to fall in love with that other crust, but if it doesn’t turn out the same every time it’s clearly an imposter! Love this recipe and your sweet fam.

      • Reply
  • I am an adorer of apple pie as well! However not the best baker, does letting the dough firm up ensure its flaky?

    • Reply
    • Absolutely. Letting the dough rest is essential as you don’t want a warm, overworked crust or it will have developed the gluten too much and all melt together

      • Reply
  • This is one delicious looking pie, I’d like a slice for breakfast 🙂

    • Reply
    • And I may have done just that

      • Reply
  • I’m a total ADORER too 🙂 There’s nothing better than a slice of classic apple pie and a scoop of vanilla ice cream…yum!

    • Reply
    • It just screams at home comfort doesn’t it?

      • Reply

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