This classic homemade apple pie delivers remarkable flavor and a buttery, crisp crust that everyone will rave about. Bring this timeless pie to your next holiday gathering and enjoy the applause it brings.
Homemade Apple Pie
The aroma from this recipe is irresistible. Honey, cinnamon, vanilla, coconut sugar (or regular sugar) and tart apples combine to create the perfect scent and flavor while the pie bakes. You’ll love the way your kitchen smells when this apple pie is in the oven.
If you’re new to pie baking, don’t be intimidated: practice helps, and you can break the process into parts—prepare the filling or the crust a day ahead if you like. Enlist a friend or family member as a helper and you’ll find the steps straightforward. Once the components are ready, baking is the final step.
This apple pie evolved through years of testing and is inspired by classic double-crust methods. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.
Ingredients for Apple Pie
Filling:
- 3 pounds peeled and sliced (¼ inch thick) Granny Smith apples or another baking variety
- ½ cup white granulated sugar (or coconut sugar)
- ¼ cup brown sugar
- ¼ cup honey
- 2–3 tablespoons flour
- 1 tablespoon apple cider vinegar (or fresh lemon juice)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt or kosher salt
Double Crust:
- 2 1/3 cups all-purpose unbleached flour, plus extra for rolling
- 1 cup solid, chilled butter (or equal amount coconut oil), plus more for greasing the pie plate
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar (or fresh lemon juice)
- ¼ teaspoon sea salt or kosher salt
- ¾ cup ice water, plus more if needed
Helpful kitchen tools for making homemade pie
- 9″ x 2″ deep pie dish
- Mixing bowls (small, medium, large)
- Sharp knife and pie server
- Vegetable peeler and cutting board
- Measuring spoons and cups
- Apple slicer
- Dough scraper and pastry blender
- Pie weights or dried beans, parchment paper, and aluminum foil
- Rolling pin and pastry mat or large cutting board
- Cookie cutters for decorative cutouts (optional)
- Pie bird (optional) to help vent and crisp the crust
Tips for Pie Making Success
- Keep butter cold. Cut butter into cubes and chill—cold butter creates a flaky crust.
- Use a ceramic or marble rolling pin or briefly chill rolled pastry to keep dough cool.
- Bake on a sheet pan. Place the pie on a baking sheet to catch any spills and make oven handling easier.
- Blind bake the bottom crust with pie weights to prevent sogginess and bubbling.
- Add a bit of cornstarch to the filling if you’re concerned about excess liquid.
- Let the pie cool completely before slicing so the filling sets and doesn’t run out.
- When chilling dough, start with about ¾ cup ice water and only add what’s necessary; humidity affects how much liquid is required.
- Don’t overwork the dough—leave noticeable butter chunks for a flaky texture.
- For the top crust, roll out on parchment and chill before handling to simplify placement and decoration.
- Choose crust thickness based on preference: ¼” is sturdy for slicing; 1/8″ works if you plan a lot of decorative cutouts.
- You can prepare filling first and dough later or vice versa. Marinating the apples even briefly improves flavor.
- Granny Smith apples are recommended because they stay firm and balance sweetness.
- Store-bought double crusts save time, but homemade crust is worth the effort if you can.
- Egg wash is optional; it enhances browning but is not necessary for a beautiful crust.
I hope you enjoy this homemade apple pie — it’s a family favorite and perfect for holidays or any cozy weekend.
Have extras from apple picking? Try a baked apple crisp with a scoop of vanilla ice cream. For a different challenge, explore traditional pastries that highlight apples in new ways.
More Pie Recipes
- Blueberry Pie
- French Silk Pie
- Banana Cream Pie
- Homemade Apple Pie
- No Bake Peanut Butter Pie
- Perfect Pumpkin Pie
- Southern Buttermilk Pie
- Coconut Cream Pie
Apple Pie
IMPORTANT – Frequently Asked Questions may appear earlier in the post. Please scroll up to review them if needed.
Ingredients
FILLING:
- 3 pounds peeled and sliced, ¼” thick Granny Smith apples
- ½ cup white granulated sugar (or coconut sugar)
- ¼ cup brown sugar
- ¼ cup honey
- 2–3 tablespoons flour
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt or kosher salt
DOUBLE CRUST:
- 2 1/3 cups all-purpose unbleached flour, plus extra for rolling
- 1 cup chilled, solid butter (or coconut oil)
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar (or lemon juice)
- ¼ teaspoon sea salt
- ¾ cup ice water, plus more if needed
Instructions
APPLE PIE FILLING
- In a large bowl, combine all filling ingredients, coat the apple slices evenly, cover and set aside to marinate. Refrigerate if making ahead.
- When mixing, sprinkle ingredients over the apples to ensure even coating, then mix thoroughly.
DOUBLE PIE CRUST
- Keep ingredients cold. Grease a pie dish and set aside.
- In a large bowl, mix flour, sugar, vinegar (or lemon), salt and chilled butter slices. Use a pastry blender until mixture is crumbly with roughly ½” butter chunks.
- Gradually add ice water starting with ¼ cup, mixing until the dough just comes together. Wrap in plastic and refrigerate 30 minutes.
- Divide dough in half, wrap one half and chill while you roll out the bottom crust to ¼” thickness with a ½” overhang. Cover with parchment, add pie weights and refrigerate 30 minutes.
- Roll out the top crust on parchment, cover with plastic wrap and chill 30 minutes.
BLIND BAKE THE BOTTOM CRUST
- Preheat oven to 425°F. Line the bottom crust with parchment (or foil), add pie weights and bake 12–15 minutes until lightly golden. If you don’t have weights, prick the crust before baking.
BAKE THE PIE
- Place a pie bird (if using) in the center of the blind-baked crust. Spoon the apple filling into the crust, pressing gently to remove air pockets and pour any extra juices over the apples.
- Place the chilled top crust over the filling, cut a small hole for the pie bird (or make slits), crimp and trim edges. Use trimmings for decorative cutouts if desired.
- Egg wash is optional and will brown the crust more quickly—watch the pie while baking.
- Bake for about 1 hour, checking at 30–45 minutes. If the top is browning too much, tent with foil (you can cut a small vent in the foil). Finish baking until the filling is bubbling and crust is golden.
- Allow the pie to cool completely so the filling sets before slicing.
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Recipes here are tested in a conventional gas oven; oven performance varies. Use an oven thermometer if you’re unsure of actual temperature. For other appliances like toaster ovens, air fryers, or pressure cookers, cooking times may differ.
