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Apple Pie Recipe

This lattice topped Apple Pie Recipe is what dessert dreams are made of. It can be served warm with vanilla ice cream, at room temperature or chilled with a dollop of whipped cream.


Easy Lattice Topped Apple Pie Recipe

Apple pie is an All-American dessert that never loses its charm. It’s bound to show up on dessert menus for summer barbecues and July 4th celebrations. It’s a no-brainer for harvest season and fall baking and usually found on the dessert table for Thanksgiving, too. My family is no different, we all love apple pie in any form and this apple pie recipe is how I love to make this classic. To make Apple Pie:

  • Apples – Granny Smith apples are the gold standard. They have the bonus of holding up well to baking and maintaining their structure.
  • Crust – The homemade crust is made using all purpose flour, butter, vegetable shortening, white sugar and salt. This can be done in advance to save time.
  • Seasoning – Apple pie spice is specifically formulated to enhance the flavor of apples. You can use ground cinnamon instead.
  • Egg Wash – For brushing the top of the crust whisk together one large egg with cold water to make the egg wash.

How to Make  the BEST Apple Pie Recipe

  • Ingredients you’ll need to make a homemade Apple Pie: For the crust you’ll need all purpose flour, cold vegetable shortening, cold butter, granulated sugar, white vinegar, salt and cold water. See the recipe for my Flaky Pie Crust here.
  • To make the Apple Pie Filling you’ll need: Granny Smith apples, butter, sugar, water, vanilla, all purpose flour, apple pie spice plus extra cinnamon, large egg and turbinado sugar for dusting the top of the crust.
  • Kitchen tools you’ll need: A 9 inch deep dish pie pan, apple corer and peeler, sharp knife and cutting board, pastry wheel or pizza cutter, measuring cups and spoons and rolling pin.
  • What apples are best for making apple pie? Granny Smith apples are the gold standard for making apple pie. Partly because of their slightly tart flavor that balances the sweet, but mainly because they hold up to the baking process so beautifully.
  • To save time, you can make the pie dough in advance, form into discs and wrap in plastic wrap. Chill it in the refrigerator for up to 3 days. This is a great timesaver and its ready to go when you’re ready to assemble the pie for baking.
  • How thick should the sliced apples be? The apples for this pie are thinly sliced around 1/4 inch thick. Keep the slices similar in thickness so the pie will bake evenly.
  • What is Turbinado sugar? It’s also called sugar in the raw, and it adds a really nice crunch to the top of the apple pie. In a pinch, you could opt for using granulated sugar.
  • If you’d like to get fancy, you can use a pastry wheel for cutting the pastry strips giving them a fluted edge appearance. Otherwise, a pizza wheel, a straight edged ravioli wheel or a sharp knife will do the trick.
  • For the prettiest pieces, it’s best to allow the pie to cool completely before cutting. To serve warm, simply reheat by the piece in the microwave and enjoy with vanilla ice cream.
  • If needed, you can place the pie pan on a baking sheet to assist in moving it in and out of the oven.
  • Store baked apple pie chilled or at room temperature in an airtight container for up to 3 days.

More Apple Pie and Dessert Recipes to Make

Apples are a year-round ingredient that adds crunch and flavor to a variety of dishes. They go from breakfast dishes, sliced and served with dips for snacking, added to salads and turned into desserts. More apple recipes you may like to try:


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Helpful Kitchen Items:

Apple Pie

Prep Time30 minutes
Cook Time1 hour
Cooling time6 hours
Total Time7 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: apple-pie-recipe
Servings: 10 servings
Calories: 396kcal


  • 1 flaky pie crust recipe
  • all purpose flour for dusting surface for rolling crust
  • 1/2 cup salted butter
  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1 tsp pure vanilla extract
  • 8 cups thinly sliced Granny Smith Apples (About 7-8 medium apples peeled and cored)
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tbsp all purpose flour
  • 1 1/2 tsp apple pie spice
  • 1/2 tsp ground cinnamon
  • 1 large egg beaten with 1 tsp cold water
  • 2 Tbsp sugar in the raw
  • vanilla ice cream for serving


  • To make pie crust: Prepare Flaky Pie Crust per recipe dividing into 2 even discs. Chill for at least 1 hour or overnight.
  • To make filling: On the stovetop melt together butter, sugar and water in a heavy bottomed saucepan over medium heat. Stir cooking for 3-5 minutes until sugar is completely dissolved. Remove from heat add 1 tsp vanilla. Mix well. Set aside to cool slightly.
  • In a medium size mixing bowl, toss apple slices with lemon juice. To the apples add flour, apple pie spice and cinnamon tossing together evenly. To the apples add butter-sugar mixture, mixing until evenly coated. Set aside.
  • To assemble: Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12 inches in diameter. Lightly spray a 9 inch deep dish pie pan with cooking spray. Fit crust into pan pressing onto bottom and sides, leaving 1 1/2 inch overhang.
  • Pour apple mixture evenly into bottom crust, leaving center higher.
  • Roll out remaining crust on same lightly floured surface into roughly an 11 inch round. Use a pizza wheel to cut into 10-12 (½-3/4 inch) strips. Lay strips on top according to length leaving even spacing between each strip. Weave alternating strips into a lattice pattern.
  • Trim excess dough around edge evenly. Fold remaining crust under and tuck. Crimp the edge using the finger pinch method.
  • Brush all over with beaten egg wash. Sprinkle with sugar in the raw.
  • To bake: Preheat oven to 425°F. Bake for 15 minutes, then lower the oven temperature to 350°F. Continue to bake for 45 minutes or until filling is bubbly and crust is golden. (Check at 30 minutes and lay foil on top to prevent over browning)
  • Let cool completely for 4-6 hours before slicing and serving.
  • Store baked apple pie chilled or at room temperature in an airtight container for up to 3 days.


See the recipe for Flaky Pie Crust here.


Serving: 1serving | Calories: 396kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 287mg | Potassium: 140mg | Fiber: 3g | Sugar: 33g | Vitamin A: 670IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hi Melissa. I,ve got a request please. Not all your followers are from the United States, I,m from the UK. Would it be possible to give alternative measurements as we,re not all familier with cup sizes. Thanks

    1. Hi Jan, I love my International followers thanks so much! The ideal way to do this is to have a trusted convertor handy, be it for my recipes or others. It’s more consistent and allows you to convert in a cinch. I will look into adding this resource as a stand alone post to my site as a reference. Stay tuned.

  2. 5 stars
    Really good recipe. Like trying other apple pie recipes. Only thing I did differently was , I used apple cider in place of the water. I like the extra apple flavor. Wanted to take a picture, but, once it cooled, family started digging in! Made yesterday, nothing left to eat with my morning coffee.:( Now I have to make again.

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