This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Traditional Apple Pie Recipe delivers a heartwarming dessert with unbeatable flavors and textures yet minimal effort.
- Limited ingredients: Made with just 8 ingredients, or only 4 if you use store-bought crusts.
- Easy to make: Simple methods and straightforward instructions ensure an effortless baking experience.
- Timeless Taste: A soul-soothing dessert that evokes cherished memories and classic flavors.
If you’re loving the best apple pie recipe, here are some more of our recipes:
- Easy Glazed Apple Fritter Recipe: These homemade apple fritters are light, airy, and topped with a sweet glaze, making them a perfect treat for breakfast or a snack.
- 5-Ingredient Apple Crumble Recipe: A quick and simple dessert featuring juicy apples topped with a buttery crumble, ideal for a fast and satisfying sweet fix.
- Apple Cider Donut Cake: This cake captures the essence of classic apple cider donuts with its rich spices and moist texture, perfect for autumn celebrations.
- Homemade Applesauce: Learn to make applesauce from scratch with fresh apples for a smooth, flavorful addition to meals or a sweet treat on its own.
- Homemade Apple Cider Donuts: Enjoy the taste of fall with these soft, spiced donuts infused with apple cider, ideal for a cozy treat any time of year.
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 10/6/2024, to include NEW step-by-step photography, explanations and substitutes of key ingredients, best apples for pies, make-ahead and storage instructions, and more Pro-Chef Tips.
Table of Contents
- What is a Traditional Apple Pie?
- Tools You Need
- Key Ingredients of Traditional Apple Pie Recipe
- How to Make a Traditional Apple Pie
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- What are the Best Apples for Pies?
- More Apple Recipes
What is a Traditional Apple Pie?
Traditional Apple Pie is a classic dessert featuring a buttery, flaky crust and a sweet, tender apple filling.
- Made with Granny Smith Apples: Known for their tartness and firmness, which ensures a well-textured filling and balanced flavor.
- Comforting and Nostalgic: Offers familiar flavors with subtle hints of vanilla, evoking a sense of home.
- Versatile Preparation: Can be made entirely from scratch or with store-bought crusts for convenience.
My traditional Apple Pie Recipe stands out because:
- Our easy apple pie filling recipe is made with just the right size chopped apples. This means every bite of pie, from the crust to the center, has the perfect texture. The apples are never mushy or undercooked; they are perfectly soft. The filling is accented with fragrant vanilla, but I don’t use distracting spices common in most recipes.
- This Best Ever Pie Crust holds together this festive fruity package. This pie crust, made with butter, eggs, and powdered sugar, is rich and lightly sweet.
- Lastly, our apple pie is decorated with lovely little pastry apples. Then the pie is brushed with egg, so it literally shines inside and out!
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:
-
Best Ever Pie Crust
- Provides a rich, flaky base for the perfect apple pie.
- Substitute: Buttermilk Pie Crust, Flaky Sour Cream Pie Crust Recipe, or Store-bought pie crusts.
Apple Pie Filling:
-
Granny Smith Apples
- Granny Smith Apples provide the base of the dessert with a tart flavor to balance the sweetness of the sugar.
- Apples are a good source of carbohydrates, mainly in the form of natural sugars and dietary fiber.
- Baking apples soften and release natural juices as they bake, creating a flavorful filling.
- Also, they hold their shape and stay in shape for a nice presentation.
- Bramley apples will be your go-to cooking apples in Ireland or the UK, They are very sour to eat but work beautifully in baking, such as Apple Crumble and Boozy Whiskey Whiskey Apple Crisp.
-
Cornstarch
- Cornstarch thickens the apple filling.
- Substitute: All-purpose flour, tapioca starch, or arrowroot powder.
-
Light Brown Sugar
- Sweetens the filling and adds a hint of molasses flavor.
- Substitute: Maple sugar will yield a similar result. Or you can make your own using our recipe Homemade Brown Sugar.
-
Vanilla Extract
- Enhances the flavor of the apple filling.
- Substitute: Vanilla paste will also work.
How to Make a Traditional Apple Pie
For the Pie Crust
- Make 2 x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour.
- Once cold, divide into 2 pieces. On a floured surface, roll out 1 ball of pastry into and 11 inch round then lay into a 9-inch pie pan.
- Roll out the remaining dough to a 10-inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.
For the Easy Apple Pie Filling
- Peel and slice apples into about ½ inch inch slices. Optionally, sprinkle lemon juice to prevent them from getting brown.
- In a large bowl mix chopped apples with cornstarch, brown sugar, and vanilla. Mix well together. The cornstarch thickens the juices that are released from the apples.
Assembling the Pie
- Preheat your oven to 350°F (180°C).
- Transfer the apple mixture into your prepared pie dish. Eggwash the rim of the pastry then top with the remaining layer of rolled crust. Also egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape.
- 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.
- Allow to cool for at least 30 minutes before enjoying whipped cream or vanilla ice cream.
Gemma’s Pro Chef Tips for Traditional Apple Pie Recipe
Making Homemade Apple Pie Crusts in Advance for the Busy Pie Season
- 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 3 months. Thaw in the fridge overnight when you’re ready to use.
- You can also freeze fully assembled, unbaked pies. Just wrap them tightly in plastic and foil, and pop them into the oven directly from the freezer when you’re ready to bake. This is perfect for holiday prep!
Prevent the Bottom of Your Pie from Getting Soggy
- Blind Bake: Pre-bake the pie crust without the filling. Line it with parchment paper and fill it with pie weights or dried beans. This ensures the bottom gets a head start and doesn’t absorb moisture from the filling.
- Brush with Egg White: 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.
- Pre-cook the Filling: For apple pies, pre-cook your filling to release excess moisture before baking. This reduces the liquid that could potentially make the crust soggy.
- Use a Hot Baking Sheet: Place your pie on a preheated baking sheet in the oven. The heat will help the bottom crust bake evenly and prevent it from becoming soggy.
- Cornstarch or Flour: Toss your apple filling in a bit of cornstarch or flour to thicken the juices, which helps to reduce sogginess as the apples bake down.
Decorating the top crust
- You can use cookie cutters to cut apple shapes to decorate the top, make it a lattice crust, or check out my Impressive & Easy Pie Design.
Serving options
- Serve Apple Pie with Whipped Cream, Vanilla Ice Cream, or Salted Caramel Sauce ( and I have a vegan caramel, too!)
Make Ahead and Storage Instructions for Traditional Apple Pie Recipe
Make Ahead:
- Prepare the Crust: You can make the pie crust ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to 3 months. Simply thaw in the fridge overnight before using.
- Apple Pie Filling: The filling can be made 1-2 days in advance and kept in an airtight container in the refrigerator until you’re ready to assemble the pie.
- Assembled Pie: Once assembled, the unbaked pie can be frozen for up to 3 months. When ready to bake, no need to thaw—just pop it straight into the oven, adding a few extra minutes to the bake time.
Storage:
- Baked Pie: Once baked, allow the pie to cool completely, then cover it tightly with plastic wrap or foil. Store it in the fridge for up to 3 days.
- Freezing Leftovers: To freeze, slice the pie into individual pieces, wrap each piece in plastic wrap, and store in an airtight container or freezer bag. It will keep for up to 2 months. Reheat in the oven or microwave until warmed through.
What are the Best Apples for Pies?
If you live in the U.S., use Granny Smith apples.
- They’re tart, firm apples that hold their shape well during baking, making them perfect for pies.
- Their sharp flavor balances the sweetness of the filling. Best for balanced tartness and firm texture.
If you live in Ireland, the UK, or Europe, Bramley apples will be your go-to cooking apples.
- Cooking apples soften and release natural juices as they bake, creating a flavorful filling.
- Also, they hold their shape and stay in shape for a nice presentation: Apple Crumble and Boozy Whiskey Whiskey Apple Crisp.
If you prefer a sweeter taste, choose relatively firmer sweeter apples than the normal apples, such as Honeycrisp, Braeburn, Pink Lady, Jonagold, and Golden Delicious apples.
More Fall Apple Recipes!
- Caramel Apple Tarte Tatin
- Crock Pot Apple Pie Filling
- Apple Snack Cake
- Apple Cupcakes for Fall
- Microwave Mug Apple Crisp
And don’t forget to follow Bigger Bolder Baking on Pinterest!
IMPORTANT NOTE: This recipe was improved and updated on 10/6/2024, to include NEW step-by-step photography, explanations and substitutes of key ingredients, best apples for pies, make-ahead and storage instructions, and more Pro-Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Traditional Apple Pie Recipe
Savor my foolproof Traditional Apple Pie Recipe—a flaky crust and tender filling make it a tried-and-true dessert everyone will love!
Servings: 8 people
Savor my foolproof Traditional Apple Pie Recipe—a flaky crust and tender filling make it a tried-and-true dessert everyone will love!
Servings: 8 people
Ingredients
For the Crust
- 2 recipes My Best Ever Pie Crust recipe
Apple Pie Filling
- 7 (2 ½lbs/1125 g) medium Granny Smith apples,
- 1 tablespoon cornstarch
- 2 tablespoons light brown sugar
- ½ teaspoon vanilla extract
Instructions
For the Pie Crust
- Make 2 x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour.
- Roll out the remaining dough to a 10-inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.
For the Apple Pie Filling
- Peel and chop apples into about ½ inch cubes.
- In a large bowl mix chopped apples with cornstarch, brown sugar, and vanilla. Mix well together. The cornstarch thickens the juices that are released from the apples.
Assembling the Pie
- Preheat your oven to 350°F (180°C).
- Transfer the apple mixture into your prepared pie dish. Egg wash the rim of the pastry then top with the remaining layer of rolled crust. Also egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape.
- Place on a baking tray and bake on the middle shelf for 50-60 minutes, or until a lovely golden brown and juices are bubbling.
- Allow to cool for at least 30 minutes before enjoy with whipped cream or vanilla ice cream. Store in the fridge for up to 3 days.
Recipe Notes
Making Homemade Apple Pie Crusts in Advance for the Busy Pie Season
- 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 3 months. Thaw in the fridge overnight when you’re ready to use.
- You can also freeze fully assembled, unbaked pies. Just wrap them tightly in plastic and foil, and pop them into the oven directly from the freezer when you're ready to bake. This is perfect for holiday prep!
Prevent the Bottom of Your Pie from Getting Soggy
- Blind Bake: Pre-bake the pie crust without the filling. Line it with parchment paper and fill it with pie weights or dried beans. This ensures the bottom gets a head start and doesn't absorb moisture from the filling.
- Brush with Egg White: 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.
- Pre-cook the Filling: For apple pies, pre-cook your filling to release excess moisture before baking. This reduces the liquid that could potentially make the crust soggy.
- Use a Hot Baking Sheet: Place your pie on a preheated baking sheet in the oven. The heat will help the bottom crust bake evenly and prevent it from becoming soggy.
- Cornstarch or Flour: Toss your apple filling in a bit of cornstarch or flour to thicken the juices, which helps to reduce sogginess as the apples bake down.
Hi gemma, I am just an ordinary 12 year old girl who loves to bake! I always use your recipes as does my mother, every recipe I followed from your website and videos turn out amazing and the cinnamon rolls are a family favourite! I really wanted to bake apple pie for the first time and I’m using you 5 minute pie crust recipe and the the pie filling recipe from this and I know for a fact that the apple pie is gonna turn out amazing! Thanks for all the help with you recipes gemma you helped me to… Read more »
Hi Gemma,
I tried baking it twice.. and every single time the bottom was soggy! How could it be fixed? 🙁 I added cornstarch and I didn’t use a lot of liquid to make my dough.
I used Granny Smith apples and they give a lot of juice :(((
Dear Gemma,
I baked this today and it turned out amazing! I added cinnamon and nutmeg to the apples. We loved it. My kids said today is Gemma Day because we had Christopher’s buttermilk pancakes for breakfast (another family fav) and apple pie for tea. Thank you so much for all your lovely recipes xx
Hi Gemma,
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
All I can say is “yummy yummy ???? “, another winner Gemma!
Love this pie can I use the crisp topping instead of the regular pie crust
Gemma, I am not a Granny Smith, Apple fan. It has an aftertaste that’s unappealing to me. Like you I live on the West Coast. What other apple would you suggest using in your pie recipe?
Hello Gemma. Thank you for this recipe. I was wondering what would be the temperature in case I want to use a glass mold ?
I made this recipe and it didn’t turn out so great. I feel like it could use more richness and sweetness in the apple filling. Any tips on that?
hi Gemma ! I’m always making your recipes and they’re ALWAYS a hit in my house ! Can I turn this recipe into mini pies ? Would the baking times be any different ? Thank you !