Best Homemade Apple Pie Recipe (Flaky Crust + Fresh Apples)

There’s nothing quite like the smell of a homemade apple pie baking in the oven. This classic apple pie recipe features a golden, flaky pie crust filled with sweet and tart apple slices, kissed with cinnamon and brown sugar. It’s the perfect Thanksgiving dessert, but we love it all year round.

In this post, I’ll walk you through step-by-step instructions to make the best apple pie from scratch—including how to prepare the filling without it turning watery, and how to make a buttery, flaky pie crust that holds its shape.

Welcome To Smart Kitchen BY EYA

Hi, I’m EYA — here to help you cook smarter, save time, reduce food waste, and make the most of every corner of your kitchen.

Why You’ll Love This Classic Apple Pie

• Flaky, buttery pie crust made from scratch

• Uses both tart (Granny Smith) and sweet (Gala or Honeycrisp) apples

• Rich apple filling that isn’t watery or mushy

• A must-have Thanksgiving recipe

• Freezer-friendly pie dough for easy make-ahead baking

• Perfect with a scoop of vanilla ice cream

Classic Apple Pie Recipe (Homemade + Flaky Pie Crust) - VIDEO

Step-by-Step Instructions

1. Make the Pie Dough

In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and coat them in the flour. Press each cube between your fingertips to flatten them. Work the mixture until the butter is pea-sized.

Add 4 tbsp of ice water and 1 tbsp white vinegar. Gently toss (don’t knead!) until the dough holds together when squeezed. Add more water, ½ tbsp at a time, if needed.

Divide dough into two disks (one slightly larger), wrap in plastic, and chill for at least 1 hour.

Pro Tip: Flattening your dough disks before chilling makes them easier to roll out later.

2. Prepare the Apple Filling

Peel, core, and slice the apples into thick slices. Place in a large bowl and toss with lemon juice, both sugars, cinnamon, nutmeg, salt, and flour. Mix until evenly coated.

Transfer to a strainer set over a bowl and cover with plastic wrap. Let drain for 1–2 hours to release juices.

In a small saucepan, melt butter over medium heat. Whisk in flour to create a roux. Add the strained apple juice and cook until thickened (2–3 minutes). Let cool, then toss with apples.

3. Roll and Shape the Dough

Roll out the larger dough disk on a floured surface and place it in your pie dish. Trim excess and chill the crust while prepping the filling. Roll the second dough disk for the top crust and set it on parchment in the fridge.

Preheat oven to 425°F (220°C). Place a baking sheet inside to preheat as well—this helps crisp the bottom crust.

4. Assemble the Pie

Beat the egg with 1 tbsp water to make an egg wash. Brush the bottom crust edges. Add the apple filling, mounding it in the center.

Top with the second crust. Press down gently to remove air pockets. Trim and crimp the edges. Cut a few slits in the top crust for steam to escape. Brush with egg wash or sprinkle with sugar for a rustic look.

5. Bake

Bake on the preheated baking sheet at 425°F (220°C) for 45–50 minutes. If the edges brown too quickly, cover them with foil.

Let the pie cool completely before slicing—this helps the filling set.

Ingredients You’ll Need

For the Pie Crust:

• 2 ½ cups (350g) all-purpose flour

• 2 tbsp granulated white sugar

• 1 tsp salt

• 2 sticks (225g) cold butter, cubed

• 4 tbsp ice water (plus more if needed)

• 1 tbsp white vinegar

• 1 egg (for egg wash)

For the Apple Pie Filling:

• 3 lbs (1.3kg) apples (6 medium) – mix of Granny Smith + Gala or Honeycrisp

• Juice of ½ lemon (about 1 ½ tbsp)

• ¼ cup (50g) granulated white sugar

• ⅓ cup (65g) light brown sugar

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg (optional)

• ¼ tsp salt

• 1 tbsp all-purpose flour

• ½ stick (4 tbsp) unsalted butter

Expert Tips for the Best Homemade Apple Pie

• Use a combo of tart and sweet apples for the best flavor.

• Always chill the pie dough after rolling and before baking.

• Strain and reduce the apple juices to avoid a soggy pie.

• Use a glass or metal pie dish for even baking.

• Don’t skip the egg wash—it gives that beautiful golden finish!

Storage + Freezing Tips

• To store: Keep leftovers in an airtight container at room temperature for 1–2 days or in the fridge for up to 5 days.

• To freeze: Freeze baked or unbaked apple pie. For unbaked, wrap well and bake straight from frozen, adding 10–15 extra minutes to bake time.

FAQs

Can I use store-bought crust?
Yes, but homemade crust is flakier and more flavorful.

Can I use only one type of apple?
You can, but combining tart and sweet varieties gives a better flavor and texture.

Why is my apple pie filling watery?
Be sure to drain the apples and cook down the juices before adding them back to the filling.

Classic Apple Pie Recipe (Homemade + Flaky Pie Crust)

Join the Smart Kitchen Community

If you love tips on freezing, storing, and enjoying food the smart way, you're in the right place! Don’t forget to Grab my Free Guide: 10 Foods You’re Freezing Wrong (And How to Fix It)

📝 Looking for more kitchen-smart recipes? Explore the Recipes section of the blog.