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Lattice Apple Pie sitting on a red table, granny smith apple on table.
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5 from 8 votes

How To Make Apple Pie

This is the best apple pie recipe and it is so easy to make! A crisp, buttery, and flaky crust covers a lightly spiced apple pie filling. Bubbly and delicious, this is the best homemade apple pie you're guaranteed to love!
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 678kcal
Author: Amanda Mason


Recipe for Double Crust Pie

  • 2 ¼ cup all-purpose flour
  • ¾ teaspoon salt
  • cup shortening
  • 10 Tablespoons cold water

Recipe for Apple Pie Filling

  • 1 Recipe for Double-Crust Pie (above) or use a store bought ready made pie shells and topping if you are short on time.
  • 6 cups Thinly sliced peeled Granny Smith Apples (about 5-6 apples)
  • 1 Tablespoon Lemon juice from fresh lemon
  • ¾ cup sugar
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 1 Tablespoon milk (for topping)
  • 1 teaspoon sugar (for topping)


For The Double Crust Pie

  • In a medium bowl, stir together the flour and salt with a whisk.
  • Using a pastry blender, cut in the shortening until there are no longer big clumps.
  • Sprinkle 1 tablespoon of the water over half of the flour mixture. Gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time until all the flour mixture is moistened.
  • Divide the dough in half and form each half into a ball.
  • On a lightly floured surface, use your hands to flatten 1 dough ball. Roll the dough from the center to the edges into a circle that is 12 inches in diameter.
  • To transfer the rolled pastry, wrap it around the rolling pin and then unroll it into a 9-inch pie dish.
  • Ease the dough into the pie plate without stretching it. Using your fingers or a dull knife, trim the excess dough by lining the rim of the dish.
  • Transfer the apple pie filling into the pastry-lined pie plate.
  • Roll the remaining dough ball into a circle, about 12 inches in diameter. Place in the refrigerator until ready for use.

For The Apple Pie Filling

  • Core the apples and cut them into ¼ inch slices.
  • Using a knife, peel the apple slices and place them in a large bowl.
  • Take 1 tablespoon of fresh lemon juice and sprinkle over the apple slices. Combine the apple slices with a spoon to ensure that the juice is covering all slices.
  • In a separate bowl, stir together sugar, flour, cinnamon, and nutmeg until well combined.
  • Pour the mixture over the apple slices and mix well until all the apple slices are well coated.
  • Transfer the apple mixture to the pastry-lined pie plate.
  • Place on the top crust and cut slits in pastry and crimp edges as desired. Expert Tip: You can also lattice the top crust or use a pie crust mold.
  • Brush the top layer of the crust with milk and evenly sprinkle on 1 teaspoon of sugar. This gives the crust a nice brown topping. Important Note: To prevent over browning, cover edge of the crust with foil or use an edge cover.
  • Bake at 375°F for 40 minutes.
  • Remove foil or pie edge cover and cook for an additional 20 minutes.
  • Remove from the oven and allow the pie to completely cool on a wire rack.
  • Once cooled, serve topped with your favorite vanilla ice cream.


  • If you're pressed for time, use a store bought pie shell and a pre-made dough for the top crust.
  • While there are many different types of apples that can be used, I don't recommend using Red Delicious or Macintosh. They don't hold up well when baking and tend to turn mushy.
  • To prevent over browning, cover edge of the crust with foil or a crust shield for 40 minutes. Remove foil or shield and cook for an additional 20 minutes. When you pull this it out of the oven, the filling will be thick, hot and bubbly and oh my goodness it tastes so amazing!
  • If you don't have a pie dish, you can use an aluminum pie pan. These can be washed and stored for future use.
  • Make sure you completely cool the pie before you slice. Cooling gives the filling extra time to thicken.


Calories: 678kcal | Carbohydrates: 95g | Protein: 7g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 411mg | Potassium: 211mg | Fiber: 5g | Sugar: 39g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 3mg