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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Best Apple Pie Recipe is everything a bakery-style apple pie should be. Flaky, buttery crust is packed with perfectly sweetened, tender apples. So easy, you’ll never serve store-bought again!
- Bakery shop level: Golden crust and bubbling apple filling make my apple pie from scratch recipe perfection.
- Easy to make: You’ll love my apple pie recipe easy prep, mouthwatering results, and perfect for everyone, including beginner bakers.
- Crisp, buttery crust: Homemade flavor, flaky layers, and irresistibly golden-brown edges.
- Perfect filling: Just a touch of brown sugar and vanilla lets the Granny Smith apple flavor shine.
- A timeless classic: This is ideal holidays and family gatherings, but my apple pie recipe from scratch is so easy, you can bake it whenever you’re craving apple pie.
As a professional chef and an Irish woman, apple pie has a special place in my heart. Apples are a beloved part Ireland’s culinary history, and I’m thrilled to give you my no-fuss Best Apple Pie Recipe that will be your absolute favorite apple pie recipe go-to all through the year! The Best Apple Pie isn’t about complicated techniques or fancy ingredients—it’s about letting a perfect flaky crust and natural apple filling shine.
My top tips for this recipe guarantee your filling has the correct texture. Wait until the filling is bubbling through the vents before you take the pie out of the oven, and let it sit for at least 30 minutes before serving so that the filling has time to set and you get cleaner slices. For more time-tested apple recipes, you’ll love My Mum’s Irish Apple Cake, 5-Ingredient Apple Crumble, and Amber Apple Pie.
Bold Bakers Loved This!
“I made the Apple pie based on your recipe and was delighted to see the outcome so perfect. My family loved it. I added a little of cinnamon also to apples. Thanks” – Deepa P.
“This is the best pie! My husband requests this and the blueberry pie every week. Thank you so much for helping me bake with confidence.” -Cloighi. D
“Hi Gemma , thank you so much for an absolute beaut of a recipe , huge success , pastry was easy to manage and melted in the mouth , this will be my absolute go to now. Thank you so much. “- Becky
IMPORTANT NOTE: This recipe was improved and updated on 8/9/2026, to include an updated introduction, clearer steps, storage instructions, most frequently asked questions, and Pro Chef Tips.
Table of Contents
- Tools You Need
- Key Ingredients
- How to Make Best Apple Pie
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- What are the Best Apples for Pies?
- More Apple Recipes
Tools You Need:
- 9-inch pie pan
- Rolling pin
- Measuring cups and measuring spoons
- Mixing bowls
- Sharp knife
- Spatula
- Baking tray
- Pastry brush
Key Ingredients of Easy Apple Pie Recipe
For the Crust:
Easy Homemade Pie Crust
- My Easy Homemade Pie Crust provides a rich, flaky, flavorful base for this Best Ever Apple Pie Recipe.
- This pie crust not only complements the apple filling perfectly, but it’s easy to work with, and is my go-to foolproof pastry recipe for everyone, including beginner bakers.
- Note that this is a double-crust pie, so make two batches.
- Substitute: Buttermilk Pie Crust, Flaky Sour Cream Pie Crust Recipe, or store-bought pie crusts.
Apple Pie Filling:
Granny Smith Apples
- Granny Smith are crisp apples apples known for their tartness, which yield an apple pie recipe with sweet-tart flavor and soft apples that hold their shape.
- The apples soften and release natural juices as they bake, creating a flavorful filling.
- My apple pie filling gives every bite of pie the perfect texture—they’re never too firm or mushy or undercooked.
- While Bramley apples are my go-to apple in Ireland or the UK, in the U.S. I always choose Granny Smith.
- Substitutes: You can also use another apple varieties such as Pink Lady, Braeburn, or Jonathan.
Cornstarch
- Cornstarch thickens the apple filling.
- Substitute: You can use the same amount of all-purpose flour, tapioca starch, or arrowroot powder.
Light Brown Sugar
- Light brown sugar sweetens the filling and adds a hint of molasses flavor.
- Use my simple recipe to make Homemade Brown Sugar.
- Substitute: Use dark brown sugar if you want a more intense molasses flavor.
- You can also use the same amount of maple sugar.
Vanilla Extract
- Vanilla extract enhances the filling’s flavor in this recipe for apple pie.
- Substitute: Use the same amount of Vanilla Bean Paste if you prefer.
How to Make a Traditional Apple Pie
Prepare the crust
- Make the pie crust. Make 2 x my Easy Homemade Pie Crust Recipe, then chill in the fridge for a minimum of an hour.
- Roll out bottom crust. Once cold, divide into two pieces. On a floured surface, roll out 1 ball of pastry into and 11 inch (28-cm) round then lay in a 9-inch (23-cm) pie pan.
- Roll and chill top crust. Roll out the remaining dough to a 10-inch (25-cm) round. This will be the lid of your pie. Place the pastry in the fridge until needed.
Make the filling
- Prepare apples. Peel and slice apples into about ½ inch inch slices. Optionally, sprinkle lemon juice to prevent them from getting brown.
- Mix filling. In a large mixing bowl, mix chopped apples with cornstarch, brown sugar, and vanilla. Mix well together. The cornstarch thickens the juices that are released from the apples.
Assemble the pie
- Prepare to bake. Preheat your oven to 350°F (180°C).
- Add filling and top with pastry. Transfer the apple mixture into your prepared pie dish. Eggwash the rim of the pastry, then top with the remaining layer of rolled crust. Brush egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape.
- Bake pie. Place on a baking tray and bake on the middle oven rack for 50-60 minutes, or until a lovely golden brown and juices are bubbling.
- Cool pie. Allow to cool for at least 30 minutes before enjoying with a dollop of whipped cream or a scoop of vanilla ice cream.
FULL (PRINTABLE) RECIPE BELOW!
Best Apple Pie Pro Chef Tips
- Blind bake crust. If you like, you can Blind Bake your bottom pie crust first. Line the unfilled crust with parchment paper and fill it with pie weights or dried beans. This ensures the bottom crust gets a head start and doesn’t absorb moisture from the filling.
- After blind baking, you can brush the base of the crust with beaten egg white and return it to the oven for a few minutes. This creates a protective barrier that keeps moisture from seeping in.
- Pre-cook the filling. You can pre-cook apple pie filling if you’d like. your filling to release excess moisture before baking. This reduces the liquid that could potentially make the crust soggy.
- Keep the pastry cold. Cold dough makes a flaky pie crust, because the butter remains in small pieces until it hits the oven and melts, creating steam that makes those flaky layers.
- If your pastry is getting too warm as you’re working with it at room temperature, pop it back in the fridge for a few minutes.
- Cut the apples evenly. Uniform apple slices will ensure the filling is perfectly tender throught the pie.
- Use cornstarch. Be sure to include cornstarch (or one of the suggested substitute ingredients) in your filling mixture to thicken the juices. This will help reduce the chance of any sogginess as the apples bake down.
- Decorate the top crust. For a fun finishing touch, use cookie cutters to cut apple shapes and place them on top. You can also make it a lattice crust, or check out more of my simple, beautiful ideas in my guide to Impressive & Easy Pie Design.
- Don’t skip the egg wash. It gives the pie a finished, glossy look and golden color
- Look for bubbling juices. Don’t go by the color of the crust to determine that the pie as done. You want to see actively bubbling juices through the vents before removing the pie from the oven.
- Cool pie. Allow to cool for at least 30 minutes before enjoying.
- Serving ideas. Serve Apple Pie with Whipped Cream, Vanilla Ice Cream, or Salted Caramel Sauce or Vegan Caramel Sauce.
- Make crusts in advance.
- Roll out the dough into rounds, stack them with parchment paper between each layer, and freeze them in resealable bags.
- Pie dough can stay frozen for up to three months.
- Thaw in the fridge overnight when you’re ready to use.
- Freeze fully-assembled, unbaked pies.
- Wrap them tightly in plastic and foil, freeze for up to two months, and pop them into the oven directly from the freezer when you’re ready to bake.
Storage Instructions
- Store leftover pie in the refrigerator for up to three days.
FAQs
What do I do to prevent a soggy bottom crust?
- As an extra precaution, you can pre-bake (blind bake) the pie crust before filling it. Line the crust with parchment paper and fill it with pie weights or use dried beans. Bake at 350°F (180°C) until the dough looks matte instead of wet, about 20 minutes.
- After blind baking, brush the base of the crust with beaten egg white and return it to the oven for a few minutes. This creates a protective barrier that keeps moisture from seeping in.
- When ready to bake, place your pie on a preheated baking sheet in the oven on the bottom rack. Not only will this help crisp up the crust, but the tray will catch any juices that bubble over.
How do I keep my pie crust from shrinking?
- Pie crust can shrink if it’s too warm before baking.
- I recommend chilling the top pie crust while you’re making the apple filling.
Is it ok to use store-bought pie crust in this apple pie recipe?
- Yes, you can you use store-bought pie crust in this apple pie recipe.
- In apple pie recipes homemade, I recommend using my Easy Homemade Pie Crust for a delicious butter pie crust that’s great for all bakers, including beginners, but if you can prefer, store-bought pie crust works well too.
Can I add spices to this pie?
- Yes, you can add spices to this pie. This recipe lets fresh apple flavor take center stage, but if you like the flavor of warm spices in apple pie, you can mix in 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg.
More Apple Recipes
- Caramel Apple Tarte Tatin
- Apple Cider Donut Cake
- Apple Snack Cake
- Apple Cupcakes
- Microwave Mug Apple Crisp
IMPORTANT NOTE: This recipe was improved and updated on 8/9/2026, to include an updated introduction, clearer steps, storage instructions, most frequently asked questions, and Pro Chef Tips.
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Watch The Recipe Video!
Best Apple Pie Recipe
My Best Apple Pie recipe makes a bakery-style pie with a flaky crust and perfect filling that's easy at home—skip store-bought forever.
Servings: 8 slices
My Best Apple Pie recipe makes a bakery-style pie with a flaky crust and perfect filling that's easy at home—skip store-bought forever.
Servings: 8 slices
Ingredients
Apple Pie Crust
- 2 recipes My Best Ever Pie Crust recipe
- Egg wash
Apple Pie Filling
- 7 medium Granny Smith apples (about 2 ½ lbs/1125 g) , peeled and cubed to about ½ inch (1 cm)
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
To Make the Apple Pie Crust
- Make 2 x Best Ever Pie Crust Recipe according to the instructions.
- On a floured surface roll out the first pie crust into an 11 inch (28 cm) round and line a 9 inch (23 cm) pie pan with it. Place in the refrigerator.
- Roll out the second pie crust into a 10 inch (25 cm) round and chill until needed. This will be the lid of your pie.
To Make the Apple Pie Filling
- In a large bowl toss the apples with the brown sugar, cornstarch and vanilla until evenly coated.
To Assemble the Apple Pie
- Preheat your oven to 350°F (180°C).
- Fill the prepared pie crust with the apple mixture.
- Egg wash the rim of the pastry then lay the second crust over the apples and seal the edges using a fork.
- Egg wash the top crust and cut a few slits in the center to allow the steam to escape.
- Place your pie on a baking tray to catch any spills that might happen during baking.
To Bake the Apple Pie
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow to cool for at least 30 minutes before slicing.
To Serve and Store the Apple Pie
- Enjoy warm with whipped cream or Vanilla Ice Cream. Store covered in the refrigerator for up to 3 days.
Recipe Notes
- Blind bake crust. If you like, you can Blind Bake your bottom pie crust first. Line the unfilled crust with parchment paper and fill it with pie weights or dried beans. This ensures the bottom crust gets a head start and doesn’t absorb moisture from the filling.
- After blind baking, you can brush the base of the crust with beaten egg white and return it to the oven for a few minutes. This creates a protective barrier that keeps moisture from seeping in.
- Pre-cook the filling. You can pre-cook apple pie filling if you'd like. your filling to release excess moisture before baking. This reduces the liquid that could potentially make the crust soggy.
- Keep the pastry cold. Cold dough makes a flaky pie crust, because the butter remains in small pieces until it hits the oven and melts, creating steam that makes those flaky layers.
- If your pastry is getting too warm as you're working with it at room temperature, pop it back in the fridge for a few minutes.
- Cut the apples evenly. Uniform apple slices will ensure the filling is perfectly tender throught the pie.
- Use cornstarch. Be sure to include cornstarch (or one of the suggested substitute ingredients) in your filling mixture to thicken the juices. This will help reduce the chance of any sogginess as the apples bake down.
- Decorate the top crust. For a fun finishing touch, use cookie cutters to cut apple shapes and place them on top. You can also make it a lattice crust, or check out more of my simple, beautiful ideas in my guide to Impressive & Easy Pie Design.
- Don’t skip the egg wash. It gives the pie a finished, glossy look and golden color
- Look for bubbling juices. Don’t go by the color of the crust to determine that the pie as done. You want to see actively bubbling juices through the vents before removing the pie from the oven.
- Cool pie. Allow to cool for at least 30 minutes before enjoying.
- Serving ideas. Serve Apple Pie with Whipped Cream, Vanilla Ice Cream, or Salted Caramel Sauce or Vegan Caramel Sauce.
- Make crusts in advance.
- Roll out the dough into rounds, stack them with parchment paper between each layer, and freeze them in resealable bags.
- Pie dough can stay frozen for up to three months.
- Thaw in the fridge overnight when you’re ready to use.
- Freeze fully-assembled, unbaked pies.
- Wrap them tightly in plastic and foil, freeze for up to two months, and pop them into the oven directly from the freezer when you’re ready to bake.
