This Homemade Apple Pie is deliciously sweet with a cinnamon twist. With a latticed crust that makes it look as pretty as it is tasty, you’ll be proud to serve this lovely dessert anytime.
Best homemade apple pie
Apple pie is one of those desserts that is universally loved. Whether it’s a 4th of July picnic or a holiday dinner, homemade apple pie goes perfectly. With a gorgeous pie crust that is golden brown and flaky, and laid in a lattice pattern that looks beautiful, you can’t go wrong with this American favorite. Apples, sugar, cinnamon, and vanilla are just a few of the ingredients that make the gooey filling so yummy. Despite looking intricate, you really can make a lovely homemade apple pie without too much effort or time. And you’ll love the flavorful results! If you’re entertaining, this pie goes great with blueberry pie (with this blueberry pie filling), peach cobbler, and fruit pizza.
What type of apples are best for pie?
When it comes to apple pie, the best apples to use are Granny Smith. These apples are firm and tart and make a great counter to the sweetness of the sugar. You can also make a great pie with Golden Delicious, Honeycrisp, and Jonagold apples.
How to make an apple pie from scratch
- Prepare the apple pie filling. Add the brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, and water to a saucepan over medium heat. Let it come to a boil, then simmer for 2-3 minutes.
- Add the apples. Peel and slice the apples into 1/4-inch thick slices and add them to the saucepan.
- Soften the apples. Reduce the heat to low, cover, and let simmer for 6-8 minutes, or until moderately soft. If the filling is runny, make a cornstarch slurry with some of the liquid and mix it back in to thicken it. Now, let the filling cool.
- Prepare the pie crust. Roll out the pie dough pieces into circles on a floured surface until they measure 14 inches in diameter. The first circle gets placed on the bottom of your pie dish. Prick it generously with a fork. The other circle should be cut into 12 even strips using a pastry wheel.
- Fill the pie crust. Add the cooled apple pie filling to the bottom pie crust.
- Make the crust topping. Place 6 strips evenly spaced on top of the filled pie dish. Then, pull back the odd numbers (1,3,5) and lay 1 strip of dough across. Place the odd strips back. Now peel back the even numbers (2,4,6) and place another strip of dough across. Repeat this process until all the remaining strips of dough are put on.
- Brush the crust with egg wash. Make an egg wash in a small bowl and brush it over the top portion of the pie crust.
- Bake. Bake the apple pie for 50 minutes at 370°F. Keep the edges of the crust covered with a pie crust shield or a piece of foil during the last 30 minutes of baking to protect the crust from browning too much.
- Cool. Place the pie on a cooling rack to cool slightly and set before serving.
Do I need to cook the apples beforehand?
This is debatable. Some say you should cook the apples or parboil them ahead of time because this reduces water content and makes a thicker pie filling. Others advocate throwing the raw apples right into the pie crust for baking. It’s truly up to you and your preference.
How to keep the bottom of my crust from getting soggy
The best way to keep your bottom crust from getting soggy is by pre-baking the empty pie crust. This is called a blind bake, and by crisping up the crust before the wet filling is added, it prevents a soggy bottom to your pie.
Should I poke holes in the bottom of my pie crust?
Yes, you should use a fork to poke holes in your crust. This step is important because it allows heat to escape, preventing bubbles and air pockets that will lead to uneven cooking.
Can I make it ahead of time?
Not really. If you make the pie ahead of time to bake the next day, the pastry crust will become soggy, and not even baking will be able to dry it out. You could bake the pie the night before and let it chill overnight, but it isn’t quite the same as a freshly-baked, homemade apple pie. If you do bake it ahead of time, you can reheat it in the oven for a fresher taste.
How long will it keep?
Homemade apple pie can stay fresh at room temperature for about 2 days, and about 4-5 days in the fridge. Cover it lightly with plastic wrap or foil to preserve freshness.
Can I freeze it?
Yes, you can freeze this apple pie. If you plan to freeze it, you will need to tightly wrap it in plastic wrap and foil, or place it in a ziplock freezer bag to keep it fresh. The pie will last for about 3-4 months.
Full Recipe Instructions
Make the apple pie filling
- In a saucepan, add the granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and water.
- Let it come to a boil over medium heat and let that simmer for 2-3 minutes.
- Now peel and slice the apples￼ into 1/4 inch thick slices. Then add them to the saucepan.
- Reduce the heat to low and cover the saucepan and let the apples simmer for 6-8 minutes. Or until they become soft. You don’t want them to be too soft though.
- If the Apple pie filling is too runny, spoon out a few tablespoons of the liquid and mix it with 1 tablespoon of cornstarch to create a slurry. Then stir it back in with the apples. Now let the filling cool.
Roll out the dough
- Meanwhile, roll out both pieces of the pie dough onto a floured surface into a circle 14 inches in diameter. Place the first piece on the bottom of your pie dish and prick it generously with a fork. Then take the other rolled out piece and cut out 12 even strips using a pastry wheel.
Make the lattice pattern
- Place 6 strips evenly spaced on top of the filled pie dish. Then pull back the odd numbers (1,3,5) now lay 1 strip of Dough across. Place the odd strips back. Now peel back the even numbers (2,4,6) and Place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.
Brush with egg wash and bake
- Make the egg wash by combining 1 egg with 1 teaspoon of water in a small bowl.
- Now brush the pie dough with egg wash and bake at 370°F for about 50 minutes. I like to keep the edges of my pie crust covered with a pie crust shield in the last 30 minutes of baking. But you can always use a cutout piece of foil too. This will protect the crust from browning too much.