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A slice of apple pie on a round white dessert plate, in front of a bowl of granny smith and honeycrisp apples, and whole apple pie with a piece cut out and some cinnamon sticks.

Homemade Apple Pie Recipe

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An easy and delicious apple pie recipe perfect for any holiday spread.


Units Scale
  • pie dough, enough for two crusts
  • 8 cups apples (800g), mix of Honeycrisp and Granny Smith, sliced 1/8 in thick
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup (57g) dark brown sugar
  • 1/4 cup (56g) granulated sugar
  • 2 tablespoons (16g) cornstarch
  • 2 tablespoons unsalted butter, cold & small cubes

Egg Wash

  • 1 large egg, beaten with a splash of water


  1. Prepare pie dough if making from scratch. I used Sally’s Bake Blog All Butter Pie Crust recipe, but pre-made pie crust works as well. Leave dough in the refrigerator until it’s ready to be rolled out.
  2. Peel and slice apples into 1/8 inch thick slices.
  3. Place apples into a large bowl and add in the cinnamon, ginger, allspice, lemon juice, kosher salt, and dark brown & granulated sugars. Mix well to combine and let this mixture sit for 30 minutes.
  4. After 30 minutes, sprinkle mixture with cornstarch and mix to coat the apples.
  5. Roll out dough (if using homemade dough) on a lightly flour surface, into two 10 1/2 inch round crusts, for a 9 inch pie plate. Carefully place one of the crusts into the pie plate without stretching.
  6. Pile apple slices along with their juices into the pie dish, and dot the top with 2 tablespoons of cold cubed butter. Place top crust on top of the apples and fold under the excess edges. Use your knuckles on one hand and pointer finger on the other to create a fluted edge (full tutorial in the recipe video). If you choose to do a lattice crust, cut top crust into 1 1/2 inch strips and lattice over the apples (full tutorial in the recipe video), then flute the edges.
  7. Brush pie dough with egg wash, and place in the refrigerator for 15 minutes.
  8. Preheat oven to 375°F.
  9. Bake pie on a sheet tray at 375°F for 15 minutes. Lower the oven to 350°F and bake for an additional hour, rotating the pie by 90 degrees every 20 minutes.
  10. Once the crust is golden brown, let the pie cool for at least 2 hours so the juices can settle, and the pie is not dangerously hot. Enjoy!
  • Prep Time: 45 minutes
  • Cook Time: 1 hour and 15 minutes