Homemade Classic Apple Pie from Scratch — Simple Step-by-Step Recipe

This apple pie recipe from scratch shows you how to make a classic homemade pie with a flaky, buttery crust and a thick, cinnamon-spiced apple filling.

Apple pie is one of my favorite desserts. This straightforward recipe is easy to follow and not overly time-consuming, making it perfect for the holidays or a weekend treat.

I love the contrast between the flaky crust and the sweet-tart apples, all warmed with aromatic spices. This version uses an old-fashioned method similar to how grandmothers used to bake pies.

If you’re short on time, store-bought pie sheets will speed things up, but making the dough at home lets you avoid the trans fats and preservatives often found in commercial pastry sheets.

This classic apple pie is made entirely from scratch: both the pastry dough and the simple apple filling are homemade. The crust is the key—use a reliable, buttery crust for the best results.

What you’ll love about this easy apple pie from scratch

• Simple, easy method that doesn’t require special equipment.
• Uses only a few basic pantry ingredients.
• Made completely from scratch: pie crust and filling.
• Avoids hydrogenated fats and preservatives found in some store-bought pastries.
• No need to prebake the crust or precook the filling.

Ingredients for the pie crust (from scratch)

For the crust, you only need flour, butter, and cold water, plus a little sugar and salt for flavor.

1. Flour: 325 g (about 2 1/2 cups)
2. Unsalted butter, chilled and cut into small pieces: 180 g (3/4 cup + 1 tbsp)
3. Cold water: 120–135 ml (8–9 tbsp)
4. Salt: 3/4 tsp
5. Sugar: 2 tbsp (about 25 g)

Ingredients for the apple filling

1. Apples (peeled, cored, and sliced): 6–7 medium apples
2. Cinnamon powder: 1 tsp
3. Ground allspice (optional): 1/2 tsp
4. Salt: 1/4 tsp
5. Sugar: 7–8 tbsp (adjust to taste)
6. Lemon juice (optional): from 1/2 lemon
7. Cornstarch or corn flour: 3–4 tbsp

For the egg wash

• Egg: 1
• Milk: 1/2 tbsp
• Sugar for sprinkling (optional): 1 tbsp

Best apples for pie

Choose apples that hold their shape when baked. Good options include Granny Smith, Fuji, Gala, Pink Lady, and Honeycrisp. I like mixing tart and sweet varieties—for example, Granny Smith plus Pink Lady—for balanced flavor and texture.

If you only have tart apples, add 3–4 tbsp extra sugar. If you only have sweet apples, add 1/2–1 tbsp lemon juice for brightness.

How many apples do you need?

You need about 6 cups of peeled, sliced apples for one 9-inch pie—typically 6–7 medium apples. In this recipe I used 3 Granny Smith and 4 Pink Lady apples.

Is lemon juice necessary?

Not strictly, but a splash of lemon juice brightens the filling, especially if your apples are very sweet. Use the juice of half a lemon if desired.

How to make this apple pie from scratch

This recipe breaks down into four straightforward steps: make the dough, prepare the filling, roll and assemble, then bake.

1. Prepare the pastry dough

In a large bowl, combine flour, sugar, and salt. Slice chilled or partially frozen butter into thin pieces and toss into the flour. Add cold water a little at a time and gently mix with a fork until large, moist lumps form and most flour is hydrated. Stop when the dough can be pressed together—too much water makes a tough crust.

Keep visible butter flakes in the dough for flakiness. Press the dough into a flat sheet, fold it over itself a few times to create layers, then divide into two equal disks. Wrap each disk and chill in the freezer for 30–35 minutes or in the fridge for 45 minutes (or refrigerate up to 2 days or freeze up to 1 month).

2. Prepare the apple filling

Shortly before you remove the dough from the fridge, peel, core, and slice the apples and place them in a large bowl. Toss with sugar, cornstarch, cinnamon, salt, and optional allspice until evenly coated. If using lemon juice, add it now. Drain any excess liquid if the mixture sits too long before assembling.

3. Roll the dough and assemble the pie

Roll one disk to about 1/8″ thick and roughly 13 inches in diameter. Fit it into a 9-inch pie pan. Chill the crust-lined pan while you roll the second disk into a top crust. Fill the bottom crust with the apple mixture, then place the top crust over the apples. Trim and tuck the edges, then crimp to seal.

Chill the assembled pie in the refrigerator for 20–30 minutes (or 20 minutes in the freezer) to firm the butter—this helps create a flakier crust and keeps the crimped edge neat.

Egg wash

Whisk the egg with milk and brush the top crust for a glossy, golden finish. Sprinkle a tablespoon of sugar on top if you like a caramelized sparkle. Cut vents into the top crust so steam can escape.

If you prefer not to use egg, brush with milk as a substitute.

4. Bake the apple pie

Baking time and temperature

Bake at 425°F (220°C) for about 20 minutes to set the crust and create steam pockets that promote flakiness. Then reduce the oven to 375°F (190°C) and bake another 35–40 minutes until the crust is deep golden and the filling is bubbling.

How to tell the pie is done

The top crust should be golden brown and apple filling should be visibly bubbling through vents or around the edges. For best structure, let the filling bubble for at least five minutes before removing the pie from the oven.

Cooling and serving

Let the pie cool for 1–2 hours before slicing. Warm pie has a looser filling; cooling allows the filling to set for cleaner slices. Serve warm with ice cream or cold, depending on preference.

Substitutes and troubleshooting

Thickeners: if not using cornstarch you can use plain flour, tapioca, arrowroot, or potato starch. Crust fat: butter gives superior flavor while shortening is easier to work with but less flavorful. To avoid a mushy filling, use tart apples or prepare the filling just before assembling to limit leaked juices. If filling is watery after baking, it may need longer at the lower temperature to cook through.

Storage and freezing

Store at room temperature for up to two days, or refrigerate in an airtight container for up to four days. Rewarm slices in a 350°F oven for 5–10 minutes. To freeze, wrap tightly in plastic wrap and foil and freeze up to three months; thaw overnight in the refrigerator before serving.

4 tips for the best apple pie from scratch

1. Use very cold butter

Cold butter keeps its structure in the dough and creates flaky layers as it melts during baking.

2. Use water sparingly

Add just enough cold water for the dough to hold together; too much develops gluten and makes the crust tough.

3. Chill the assembled pie before baking

Chilling the filled pie helps it keep its shape and improves flakiness.

4. Bake at the proper temperatures

Start hot (425°F) to set the crust and create flakiness, then lower the temperature to finish cooking the filling without over-browning the crust.

If you enjoy apple recipes, you might also like Apple Turnovers or Apple Cake.