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–+ servings
Simple apple pie recipe with rich, caramelized apple filling and buttery crust, ready to serve for Thanksgiving.

Perfect Apple Pie Recipe with Homemade Filling

Kendra Boettner
This easy apple pie recipe is made completely from scratch with crisp granny smith apples, a buttery flaky crust, and a warm cinnamon-spiced filling. It’s bakery-quality but approachable for any home baker, perfect for fall gatherings or Thanksgiving dessert.
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Author: Kendra Boettner
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 2 pies
Calories 2207 kcal

Equipment

  • 1 9-inch Glass Pie Dish Ensures even baking and allows you to see when the bottom crust turns golden.
  • 1 Rolling Pin Keeps dough uniform and prevents uneven crust thickness.
  • 1 large mixing bowl For tossing apple slices evenly with sugar and spices.
  • 1 Pastry Blender or Fork Helps cut cold butter into the flour for a tender, flaky crust.
  • 1 Set Measuring Cups and Spoons Accuracy matters for both filling and crust.
  • Paring Knife or Apple Peeler/Corer Speeds up apple prep while keeping slices uniform.
  • Pastry Brush For brushing cream or milk over the crust before baking to achieve an even golden finish.`
  • 1 Baking Sheet Place under pies to catch drips and help crisp the base.
  • 1 Pie Shield or Aluminum Foil Protects edges from over-browning during baking.

Ingredients
  

  • 2 unbaked 9-inch pie crusts and top crusts - Homemade is always best. See The Best Easy Pie Crust Recipe Flaky & Foolproof, but store-bought works too if you’re short on time.
  • 2 cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 12 cups sliced granny smith apples about 10–12 medium apples, peeled and cored
  • 4 tablespoons salted butter cut into small pieces

Instructions
 

  • Prepare your pie crusts. Use two unbaked 9-inch pie crusts. Homemade is always best (see The Best Easy Pie Crust Recipe (Flaky & Foolproof)), but a quality store-bought crust works if you're short on time.
    2 unbaked 9-inch pie crusts and top crusts - Homemade is always best.
  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the sugar, flour, cinnamon, and allspice. Stir until evenly mixed.
    2 cups granulated sugar, ¼ cup all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon ground allspice
  • Add the sliced granny smith apples to the bowl and toss gently until all the apple slices are evenly coated in the sugar and spice mixture.
    12 cups sliced granny smith apples
  • Divide the apple mixture evenly between the two prepared bottom crusts, filling each pie shell to the top.
  • Dot the tops of each pie with small pieces of salted butter.
    4 tablespoons salted butter
  • Roll out and place the top crusts over each pie. Trim, seal, and crimp the edges to secure the filling inside.
  • Cut several small vents in the top crusts to allow steam to escape while baking.
  • Place the pies on a baking sheet to catch any drips, then bake at 400°F for 45 to 60 minutes, or until the crusts are golden brown and the filling is bubbling through the vents.
  • Remove from the oven and let the pies cool completely on a wire rack. Cooling allows the filling to thicken and set for clean slices.

Notes

  • Understanding your apples: Granny Smith apples are naturally high in acid and pectin, which helps the filling thicken without turning mushy. Their tartness balances the sugar perfectly. For a deeper flavor, mix in one or two sweeter apples like Honeycrisp or Fuji, but always keep Granny Smith as the base for structure.
  • The science behind perfect filling: Sugar draws moisture out of the apples, while the flour acts as a starch thickener. As the filling bakes, that starch swells and traps the apple juices, creating a glossy, spoonable syrup that sets beautifully once cooled.
  • Why cold butter matters: Cold butter melts slowly in the oven, releasing steam that lifts and separates layers of dough. This steam is what gives your crust its flake. If the butter softens before baking, the crust will be dense instead of airy.
  • Resting and cooling: Let the baked pies cool completely before slicing. During cooling, the starch molecules in the filling set and thicken. Cutting too soon will cause the filling to run. Patience here makes for bakery-quality slices.
  • Homemade vs. store-bought crust: Homemade crust always gives a more flavorful, flaky texture, but if time is tight, store-bought crusts still work beautifully. The key is keeping everything cold before baking.
  • Serving tip: Warm slices are lovely with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between cold cream and warm filling makes every bite taste like comfort and celebration.

Nutrition

Calories: 2207kcalCarbohydrates: 401gProtein: 14gFat: 69gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 60mgSodium: 709mgPotassium: 1023mgFiber: 25gSugar: 278gVitamin A: 1124IUVitamin C: 35mgCalcium: 135mgIron: 7mg
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