Homemade Apple Pie

In the history of all-American desserts, there's nothing better than good old-fashioned apple pie. There's just something about a gorgeous, sky-high pie recipe that's both comforting and irresistible—especially if it's made from scratch. The perfect apple pie has two requirements: a tender crust and plenty of apples. This fall dessert has both: Tender, cinnamon-spiced apples that are baked between two buttery, flaky, golden crusts. Skip the store-bought crust for this recipe... the flakiness of a homemade pie crust is beyond worth the effort. This apple dessert is just about the best sweet you could bring to Thanksgiving dinner.

Looking for a variation on apple pie instead? Check out Ree Drummond's recipes for Caramel Apple Pie and Apple-Pear Pie.

How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.

1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to two days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.

2. Apple Pie Filling: Of the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie. Eight apples may seem like a lot for one pie, but this dessert is meant to have a sky-high filling. So, slice them thin and pack them in tightly!

Do you grease the pan for apple pie?

Nope! Most pie crusts are made with a significant amount of fat—typically butter or shortening—which keeps it from sticking to the pan. So skip the spritz of baking spray here, and put the crust right in the pie plate! Speaking of the pie plate, you'll want to use a deep-dish plate for this recipe. If you're not sure whether you have a regular or deep-dish pie plate, grab your ruler. A deep-dish pie plate will usually be between 2 and 2 1/2 inches deep.

Should you peel apples before making apple pie?

Of course there's nothing wrong with eating apple peel, but in this instance, pull out your peeler and get to work. More than anything, the stringy peels simply get in the way of the smooth, luscious apple filling. And no one wants that when gobbling up a slice! Ree Drummond likes to use a vegetable peeler to peel her apples, "because it wastes less apple than a knife," she says.

Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won’t sag when baked—but it’s not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they’ll bake up evenly into a thick, luscious filling.

Why is my homemade apple pie watery?

To prevent your apple pie from being too watery, make sure you’re using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling—just make sure to use the correct amount to avoid a watery pie.    

Also, with a double pie crust (like this one), it’s important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.

How do you keep the bottom crust of apple pie from getting soggy?

Don’t let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It’s a win-win!