This Homemade Apple Pie is the epitome of comfort food, featuring a buttery, flaky pie crust and a sweet, cinnamon-spiced apple filling. Made with a mixture of honey crisp and pink lady apples, this pie is perfectly balanced—not too tart, not too sweet. The addition of sun-dried tomatoes and a lattice crust creates an eye-catching dessert that’s just as delicious as it is beautiful. Serve with a scoop of vanilla ice cream for the ultimate fall treat!

Homemade Apple Pie Recipe

Why You’ll Love This Recipe

Perfect balance of flavors: The honey crisp and pink lady apples give the pie the perfect sweetness, while the spices, lemon juice, and vanilla enhance the overall flavor.
Flaky pie crust: Homemade crust ensures a buttery, flaky texture that makes all the difference in a pie.
Elegant presentation: The lattice top not only adds a beautiful look, but it also lets the filling peek through, making the pie visually stunning.
Make-ahead: This apple pie can be prepped in advance and stored in the refrigerator or freezer for an easy, comforting dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust:

1 recipe for double pie crust (use your favorite or homemade recipe)

For the Apple Pie Filling:

4 tablespoons (60 g) unsalted butter
4 lbs honey crisp and pink lady apples, peeled, cored, and sliced into ¼ inch pieces
1 ½ tablespoons (25 g) fresh lemon juice
½ cup (100 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
1 ½ teaspoons (3 g) ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon sea salt
1 teaspoon (5 g) vanilla extract
1 tablespoon (8 g) all-purpose flour
1 ½ tablespoons (12 g) corn starch
2 tablespoons water

For Assembly:

1 large egg, lightly whisked for egg wash
1 tablespoon milk (optional)
2 tablespoons turbinado raw sugar for sprinkling

directions

1. Prepare the Pie Crust

Prepare your double pie crust and chill according to your recipe instructions while you prepare the filling.

2. Make the Apple Pie Filling

Prepare the apples: Peel, core, and slice your apples into about ¼ inch thick slices. Toss them with lemon juice to prevent browning.
Cook the filling: In a large skillet, melt the butter over medium heat. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cardamom, and salt, and mix to combine.
Add apples: Toss the apples in the skillet to coat them evenly with the sugar mixture. Simmer for about 7-8 minutes until the apples release their juices and reach your desired softness.
Add cornstarch slurry: In a small bowl, mix the flour and 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mixture to the apples along with vanilla extract. Stir and cook for another 3-4 minutes until the filling thickens.
Cool the filling: Remove from heat and let the filling cool. Spread it evenly on a baking sheet in the refrigerator to chill faster.

3. Assemble the Pie

Roll out the bottom crust: On a lightly floured surface, roll one disc of dough into a 13-inch circle about 1/8 inch thick. Place it into a 9-inch pie pan, allowing about 1-2 inches of overhang.
Prepare the lattice top: Roll the second disc of dough into a rectangle (~12×14 inches) and cut into 1-inch strips.
Add the filling: Once the filling has cooled, pour it evenly over the bottom crust in the pan.
Create the lattice: Lay 5-6 strips vertically across the pie. Fold alternating strips halfway, then place a strip horizontally over them. Continue folding and laying strips until you’ve completed the lattice pattern.
Trim and crimp the crust: Trim the overhanging crust to match the length of the lattice top. Fold the overhanging bottom crust over the lattice and crimp the edges to seal.

4. Chill the Pie

Once assembled, chill the pie in the freezer for 30 minutes before baking. This ensures the crust stays cold and results in a flakier texture.

5. Bake the Pie

Preheat the oven: While the pie is chilling, preheat your oven to 425°F (218°C).
Egg wash and sugar: Whisk together the egg and 1 tablespoon of milk (if using) for the egg wash. Brush a thin layer over the top of the crust and sprinkle with turbinado sugar.
Bake: Place the pie on a baking sheet to catch any juices that overflow. Bake at 425°F (218°C) for 15 minutes. Then, reduce the temperature to 350°F (176°C) and bake for another 30-40 minutes until the top is golden brown and the filling is bubbling. Use a pie crust protector or aluminum foil to cover the edges if they brown too quickly.

6. Cool and Serve

Let the pie cool for 1-2 hours before slicing and serving to allow the filling to set. Serve with a scoop of vanilla ice cream for the perfect fall treat.

Servings and timing

Servings: 6
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours

Variations

Apple varieties: For an even richer flavor, use a mix of apples like Granny Smith, Gala, or Fuji, along with honey crisp and pink lady apples.
Spices: Add a pinch of cloves or allspice for an extra layer of warmth and complexity.
Topping: Top the pie with a crumble topping instead of a lattice crust for a different texture and added sweetness.

storage/reheating

Storage: Store leftover pie in the refrigerator for up to 3-4 days.
Freezing: You can freeze the assembled pie (before baking) for up to 3 months. Bake it straight from the freezer, but add 10-15 minutes to the baking time.
Reheating: To reheat leftover pie, place slices on a baking sheet and heat at 350°F (176°C) for about 10-15 minutes until warmed through.

FAQs

Can I make the pie ahead of time?

Yes, you can assemble the pie the day before and store it in the refrigerator until you’re ready to bake it.

Why do I need to chill the pie before baking?

Chilling the pie helps keep the crust cold, resulting in a flakier texture when baked.

Can I use store-bought pie crust?

While homemade pie crust adds the best flavor and texture, you can use store-bought crust if you’re in a pinch.

Can I use other fruits?

Yes! This pie works well with other fruits like pears, peaches, or even a mix of berries. Adjust the sugar and spices as needed.

Conclusion

This Homemade Apple Pie is everything you want in a classic fall dessert: buttery, flaky crust, warm spiced apples, and a golden-brown finish. With its perfect balance of sweetness and spice, this pie is sure to be a hit at any gathering. Whether you serve it for a holiday meal or just as a cozy treat, it’s bound to become a favorite in your recipe collection!

Homemade Apple Pie Recipe

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Author: Chef Sophia
Total Time: 2 hours
Yield: 6

Print Recipe

Description

This Homemade Apple Pie is the epitome of comfort food, featuring a buttery, flaky pie crust and a sweet, cinnamon-spiced apple filling. Made with a mixture of Honeycrisp and Pink Lady apples, this pie is perfectly balanced—not too tart, not too sweet. The addition of sun-dried tomatoes and a lattice crust creates an eye-catching dessert that’s just as delicious as it is beautiful. Serve with a scoop of vanilla ice cream for the ultimate fall treat!

Ingredients

Perfect balance of flavors: The Honeycrisp and Pink Lady apples give the pie the perfect sweetness, while the spices, lemon juice, and vanilla enhance the overall flavor.

Flaky pie crust: Homemade crust ensures a buttery, flaky texture that makes all the difference in a pie.

Elegant presentation: The lattice top not only adds a beautiful look, but it also lets the filling peek through, making the pie visually stunning.

Make-ahead: This apple pie can be prepped in advance and stored in the refrigerator or freezer for an easy, comforting dessert.

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Instructions

For the Pie Crust:
1 recipe for double pie crust (use your favorite or homemade recipe)
For the Apple Pie Filling:
4 tablespoons (60 g) unsalted butter
4 lbs Honeycrisp and Pink Lady apples, peeled, cored, and sliced into ¼ inch pieces
1 ½ tablespoons (25 g) fresh lemon juice
½ cup (100 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
1 ½ teaspoons (3 g) ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon sea salt
1 teaspoon (5 g) vanilla extract
1 tablespoon (8 g) all-purpose flour
1 ½ tablespoons (12 g) corn starch
2 tablespoons water
For Assembly:
1 large egg, lightly whisked for egg wash
1 tablespoon milk (optional)
2 tablespoons turbinado raw sugar for sprinkling

Notes

Prepare the Pie Crust:
Prepare your double pie crust and chill according to your recipe instructions while you prepare the filling.
Make the Apple Pie Filling:
Prepare the apples: Peel, core, and slice your apples into about ¼ inch thick slices. Toss them with lemon juice to prevent browning.
Cook the filling: In a large skillet, melt the butter over medium heat. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cardamom, and salt, and mix to combine.
Add apples: Toss the apples in the skillet to coat them evenly with the sugar mixture. Simmer for about 7-8 minutes until the apples release their juices and reach your desired softness.
Add cornstarch slurry: In a small bowl, mix the flour and 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mixture to the apples along with vanilla extract. Stir and cook for another 3-4 minutes until the filling thickens.
Cool the filling: Remove from heat and let the filling cool. Spread it evenly on a baking sheet in the refrigerator to chill faster.
Assemble the Pie:
Roll out the bottom crust: On a lightly floured surface, roll one disc of dough into a 13-inch circle about 1/8 inch thick. Place it into a 9-inch pie pan, allowing about 1-2 inches of overhang.
Prepare the lattice top: Roll the second disc of dough into a rectangle (~12×14 inches) and cut into 1-inch strips.
Add the filling: Once the filling has cooled, pour it evenly over the bottom crust in the pan.
Create the lattice: Lay 5-6 strips vertically across the pie. Fold alternating strips halfway, then place a strip horizontally over them. Continue folding and laying strips until you’ve completed the lattice pattern.
Trim and crimp the crust: Trim the overhanging crust to match the length of the lattice top. Fold the overhanging bottom crust over the lattice and crimp the edges to seal.
Chill the Pie:
Once assembled, chill the pie in the freezer for 30 minutes before baking. This ensures the crust stays cold and results in a flakier texture.
Bake the Pie:
Preheat the oven: While the pie is chilling, preheat your oven to 425°F (218°C).
Egg wash and sugar: Whisk together the egg and 1 tablespoon of milk (if using) for the egg wash. Brush a thin layer over the top of the crust and sprinkle with turbinado sugar.
Bake: Place the pie on a baking sheet to catch any juices that overflow. Bake at 425°F (218°C) for 15 minutes. Then, reduce the temperature to 350°F (176°C) and bake for another 30-40 minutes until the top is golden brown and the filling is bubbling. Use a pie crust protector or aluminum foil to cover the edges if they brown too quickly.
Cool and Serve:
Let the pie cool for 1-2 hours before slicing and serving to allow the filling to set. Serve with a scoop of vanilla ice cream for the perfect fall treat.

Prep Time: 1 hour
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Homemade Apple Pie Recipe

Why You’ll Love This Recipe