Few desserts are as timeless and comforting as a Homemade Apple Pie! Filled with tender cinnamon-spiced apples and wrapped in a flaky, buttery crust, this recipe delivers everything you love about a classic Apple Pie !

The Best Apple Pie from Scratch!

This is the very Best Apple Pie and it is very special to me! It is a symbol of my deepest gratitude. This recipe will always hold one of my favorite memories.

I found what I thought looked like an easy recipe, said a prayer, and we got to work. We spent the whole morning reading the directions very carefully, taking our time with each step, patiently working with the crust, and working together to create this masterpiece.

This pie made me slow down and spend intentional time with him. And in the process, I discovered a love of making pies! I can’t explain it. I don’t know if it’s how shockingly easy it was to make the crust or the memories that will always be associated with making a pie, but I absolutely love it now!

If I can make a pie, so can you. It’s easier than you think! It’s time consuming, but not hard. And it is very, very rewarding!

Why this Recipe Works

The Cold Butter Creates a Flaky Crust – Keeping the butter cold allows small pockets of fat to remain in the dough. As the pie bakes, these pockets create steam, forming tender, flaky layers.

A Generous Amount of Apples Creates a Full Filling – Using 7 cups of sliced apples ensures every slice is packed with fruit and helps prevent the pie from looking hollow after baking.

Butter Adds Richness – Melted into the filling, butter contributes a smooth, rich flavor and helps create a delicious caramel like texture.

The Egg Wash Creates a Golden Finish – Brushing the crust with egg wash gives the pie a beautiful golden brown color and bakery quality appearance.

Homemade apple pie filled with tender cinnamon apples

What You’ll Need for the Crust

2 1/2 cups Flour – Provides the structure and foundation for a tender pie crust.

1/2 tbsp Sugar – Adds a subtle sweetness and helps the crust brown beautifully.

1/2 tsp Salt – Enhances the flavor of the crust and balances the sweetness.

1 cup Butter (Cold & Diced) – Creates flaky layers and a rich, buttery taste.

7 tbsp Cold Water – Brings the dough together while keeping it tender.

1 Egg + 1 tbsp Water for Egg Wash – Gives the crust a shiny, golden brown finish.

And the Apple Pie Filling

7 cups Apples (Peeled, Cored & Thinly Sliced) – The star of the pie, providing sweet, juicy flavor and a soft texture when baked.

1 1/2 tsp Cinnamon – Adds warm, cozy spice that compliments the apples perfectly.

1/2 cup Butter – Creates a rich, silky filling and enhances the overall flavor.

3 tbsp Flour – Thickens the apple juices, preventing a watery filling.

1/4 cup Water – Helps create a smooth sauce that coats the apples as they bake.

1 cup Sugar – Sweetens the filling and helps develop a delicious caramel like syrup.

How to Make the Best Apple Pie

Make the crust by placing 2 1/2 cups flour, 1/2 tbsp sugar, and 1/2 tsp salt in a food processor and pulse to combine.

Add in 1 cup cold, diced butter until coarse crumbs form.

Add in 7 tbsp cold water and pulse until moist clumps form.

Transfer the dough to a sheet of parchment paper. Divide evenly and form into balls. Then flatten to form 2 discs. (Do not knead the dough.)

Wrap each disc entirely in plastic wrap and refrigerate for 1 hour before using.

When crust is ready, preheat oven to 425 degrees.

Peel, remove cores, and thinly slice enough apples (about 6-7) to make 7 cups and place them in a large bowl.

Sprinkle with 1 1/2 tsp cinnamon and toss to coat.

Melt 1/2 cup butter in a medium saucepan over medium heat. Whisk in 3 tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently. Then remove from heat.

Pour the sauce over the apples and stir to coat the apple slices.

Sprinkle the counter with a little flour and roll out the bottom pie crust to a 12″ diameter circle. Wrap it around your rolling pin and transfer to a 9″ pie plate.

Add apple mixture and spread gently, but evenly, being careful not to get any filling on the edges which would make it hard to seal.

Roll the second crust to 11″ round and cut into 10 even thickness strips using a pizza cutter.

Arrange strips in a woven lattice pattern over the top.

Trim the edges of the pie with a knife. Pinch edges together with your fingers or a fork.

In a small bowl, beat together 1 egg and 1 tbsp water and brush over the top of the crust with the egg mixture.

Bake at 425 degrees in the center of the oven for 15 minutes with the edges of the crust covered. Reduce the heat to 350 degrees, remove the cover, and continue baking for another 40-45 minutes.

Check the pie every 10-15 minutes to make sure the crust isn’t getting too dark. If there is still baking time left, and the crust looks golden brown, cover the entire pie to keep it from getting any darker.

Choose the Right Apples – Use firm apples that hold their shape during baking, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady.

For Clean Baking – Make sure to place a sheet of aluminum foil on the rack below the pie to catch any drips!

Protecting the Crust Edges – To keep the pie crust edges from getting too dark, fold a piece of aluminum foil in half and then fold again. Cut around the corner where the folded edges meet in a half moon shape giving yourself about a 3″ circle in the middle when you open it up.