Easy Apple Pie Recipe With a Flaky Crust

Last updated November 7, 2026

This easy apple pie recipe uses a flaky all-butter crust and a simple cinnamon apple filling. Mix the dough and chill it. Then fill it with sliced apples and bake until the crust turns deep golden.

Homemade apple pie takes a little time, but each step is simple. Once you learn the method, you can bake it for any holiday or cozy weekend.

Key Takeaways

• Cold butter and ice water are the secrets to a flaky crust.
• Mixing tart and sweet apples gives the best flavor.
• Bake until the filling bubbles through the vents.
• Let the pie cool for at least 2 hours so the filling sets.
• Fruit pies can sit covered at room temperature for up to 2 days.

On This Page

• Ingredients for the Crust
• Ingredients for the Filling
• Best Apples for Apple Pie
• How to Make the Flaky Crust
• How to Make the Filling
• How to Assemble and Bake
• Lattice Top Made Simple
• Make-Ahead and Freezing Tips
• How to Store Apple Pie
• Serving Ideas

Ingredients for the Crust

This makes a double crust for one 9-inch pie.

Keep the butter in the fridge until the moment you need it. Cold butter makes flaky layers.

Ingredients for the Filling

Use the calculator below to figure out how many pies you need.

Why This Recipe Works

Many apple pie recipes look simple but end up with a pale crust or a soupy center. This version solves both problems.

First, the oven starts hot at 425 degrees. That blast of heat sets the crust fast, so the butter makes steam and puffs the layers.

Next, the heat drops to 375 degrees. The lower temperature lets the apples soften all the way through without burning the top.

Finally, a few spoons of flour in the filling thicken the juices. The apples release liquid as they bake, and the flour turns it into a glossy sauce.

Tools You Will Need

You do not need fancy equipment. A few basics will do the job.

• A 9-inch pie dish, glass or metal
• A large mixing bowl
• A pastry cutter, or just your fingertips
• A rolling pin
• A sharp paring knife or an apple corer
• A rimmed baking sheet to catch drips

A glass dish has one bonus. You can peek at the bottom crust and see when it turns golden.

Best Apples for Apple Pie

The right apples make a big difference. Some hold their shape, while others turn soft and saucy.

Firm and Tart

Granny Smith apples stay firm and add a bright, tangy flavor. They are a classic choice.

Sweet and Crisp

Honeycrisp, Braeburn and Jonagold apples add sweetness and hold up well in the oven.

A Mix Is Best

Many bakers use half tart and half sweet apples. This gives a balanced flavor and a nice texture.

Avoid very soft apples, like some varieties sold for snacking. They can turn mushy when baked.

How to Make the Flaky Crust

A good crust is all about keeping the butter cold.

1. Mix the Dry Ingredients

Whisk the flour, salt and sugar in a large bowl.

2. Cut in the Butter

Add the cold butter cubes. Use a pastry cutter or your fingertips to break the butter into pea-sized pieces.

3. Add Ice Water

Sprinkle in ice water a tablespoon at a time. Stir gently until the dough just holds together when squeezed.

4. Shape and Chill

Divide the dough in half and press each half into a flat disk. Wrap and chill for at least 1 hour.

Do not overwork the dough. Visible bits of butter are a good sign.

How to Make the Filling

Peel, core and slice the apples about 1/4 inch thick. Thin, even slices bake evenly.

Place the slices in a large bowl. Add both sugars, flour, cinnamon, nutmeg and lemon juice.

Toss until every slice is coated. Let the mixture sit for 10 minutes while you roll out the crust.

How to Assemble and Bake

1. Preheat the Oven

Heat your oven to 425 degrees. Place a baking sheet on the lower rack to catch drips.

2. Roll the Bottom Crust

Roll one disk into a 12-inch circle on a floured surface. Fit it gently into a 9-inch pie dish.

3. Add the Filling

Pile the apples into the crust, mounding them in the center. Dot the top with small pieces of butter.

4. Add the Top Crust

Roll out the second disk and lay it over the filling. Trim the edges, then fold and crimp them to seal.

5. Vent and Brush

Cut a few small slits in the top so steam can escape. Brush the crust with beaten egg for a shiny finish.

6. Bake

Bake at 425 degrees for 20 minutes. Lower the heat to 375 degrees and bake for 35 to 45 minutes more.

The pie is done when the crust is deep golden and the juices bubble through the vents. If the edges brown too fast, cover them with foil.

7. Cool

Let the pie cool for at least 2 hours. This gives the filling time to thicken, so slices hold their shape.

Lattice Top Made Simple

A lattice crust looks impressive but is easier than it seems.

Roll the top dough into a circle and cut it into strips about 1 inch wide. Lay half the strips across the pie in one direction, leaving small gaps.

Fold back every other strip, then lay one strip across the other way. Unfold the strips, then repeat until the top is woven.

Trim and crimp the edges as usual. A lattice lets steam escape, so you do not need extra vents.

• Chill butter and water
• Make and chill the dough
• Slice apples evenly
• Preheat oven to 425 degrees
• Vent the top crust
• Cool for at least 2 hours

Make-Ahead and Freezing Tips

Apple pie is a great make-ahead dessert for busy holidays.

Make the dough up to three days ahead and keep it in the fridge. You can also freeze dough disks for later.

Baked fruit pies freeze best within 4 months, says the University of Maine Cooperative Extension in its pie safety guide. Thaw frozen pies in the refrigerator.

Reheat a cold pie in a 375-degree oven until warm. This crisps the crust again.

How to Store Apple Pie

Fruit pies made with sugar are more forgiving than cream pies. The sugar and fruit acid slow the growth of bacteria.

Fruit pies can sit covered at room temperature for up to 2 days. After that, move them to the fridge for 2 more days. That timing comes from Iowa State University’s AnswerLine.

You can also refrigerate the pie right away. The University of Maine guide says it keeps for up to 7 days.

Pies made with eggs, cream or custard are different. Keep those in the fridge.

Food Safety While Baking

Baking still calls for clean habits. Wash your hands before handling dough and after cracking eggs.

The U.S. Department of Agriculture (USDA) shares the four steps of clean, separate, cook and chill, on its food safety basics page.

Do not taste raw dough that contains raw egg or uncooked flour. Wait until the pie is baked.

Serving Ideas

Warm apple pie is wonderful on its own, but a few toppings make it extra special.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce adds rich sweetness.

In some regions, people enjoy apple pie with a slice of sharp cheddar cheese. The salty bite pairs nicely with the sweet filling.

Planning a full dessert table? Our easy pumpkin pie recipe and easy pecan pie recipe round out the classics.

Flavor Twists to Try

Once you master the classic, small changes keep things fresh.

Salted caramel apple. Drizzle a few spoons of caramel sauce over the apples before you add the top crust.

Cranberry apple. Swap one apple for a cup of fresh cranberries. They add a tart pop and a bright red color.

Warm spice blend. Add a pinch of ground ginger, allspice or cardamom along with the cinnamon.

Crumb top. Skip the top crust. Instead, cover the apples with a mix of flour, brown sugar, oats and melted butter.

Try one twist at a time. That way, you learn which flavor your family loves most.

Common Problems and Fixes

Even experienced bakers run into pie trouble. Here are quick fixes.

Soggy Bottom Crust

Bake on the lower rack and use a metal or glass pie dish. Preheating a baking sheet underneath also helps.

Runny Filling

Let the pie cool longer before slicing. Next time, add an extra tablespoon of flour to the filling.

Gap Under the Top Crust

Apples shrink as they bake. Slice them thinly and pile them high to reduce the gap.

Tough Crust

Handle the dough as little as possible. Too much mixing makes the crust tough instead of flaky.

A Simple Holiday Baking Timeline

Holiday kitchens get busy, so spread the pie work across a few days.

Three days ahead. Make both dough disks, wrap them well and chill them.

Two days ahead. Buy your apples and keep them cool. Pick firm fruit with no soft spots.

The day before. Slice the apples, assemble the pie and bake it. Let it cool fully, then cover it loosely.

Serving day. Warm slices in the oven for a few minutes. Add ice cream or whipped cream right before serving.

Baking the day before also frees up your oven for the turkey and rolls. Pair the pie with our homemade dinner rolls for a full bakery spread.

Easy Apple Pie Shortcuts

Short on time? You can still make a delicious pie.

Use a store-bought crust and focus on a homemade filling. It still tastes homemade and saves an hour.

You can also make a free-form galette. Roll the dough into a circle, pile apples in the center and fold the edges over.

For an even easier fall dessert, try the skillet apple crumble in our Thanksgiving desserts guide.

Frequently Asked Questions

What are the best apples for apple pie?

A mix of tart Granny Smith and sweet apples like Honeycrisp gives the best flavor and texture.

How long should apple pie cool before slicing?

Let it cool for at least 2 hours so the filling can set.

Does apple pie need to be refrigerated?

Fruit pies can stay covered at room temperature for up to 2 days, then refrigerate them.

How do I keep my pie crust flaky?

Use cold butter and ice water, and mix the dough as little as possible.

Can I freeze apple pie?

Yes. Fruit pies freeze best within 4 months. Thaw them in the refrigerator.

Conclusion

This easy apple pie recipe gives you a flaky crust and a warm, cinnamon filling every time. Keep the butter cold, pick a mix of apples and let the pie cool before slicing.

Serve it warm with ice cream, and enjoy one of the most loved desserts of the season.

Editor’s Note

This recipe is accurate as of November 7, 2026. Storage tips are based on guidance from the University of Maine Cooperative Extension and Iowa State University. Baking times vary by oven.

Spot an error in this article? Please contact us at support@digieh.com or read our Corrections Policy.

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