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This is an easy guide to making the best apple pie from scratch

We recommend this guide to anyone wanting to bake apple pies. It has all the tips and tricks you will need to make them perfect.



The apple pie is the most recognizable fall treat. Who doesn’t enjoy visiting their neighborhood orchard, taking some pick-your-own apples home, and cooking them up into a cozy treat? This fall treat is so well-liked that home bakers should learn how to perfect it. But if the thought of making pies intimidates you, don’t worry; we’ll show you how to make the ideal homemade apple pie.

How to Make Homemade Apple Pie

Start with a top-rated recipe, such as this apple pie recipe from Granite Falls, Washington reader Maggie Greene, if you want to make the tastiest apple pie from scratch. For this pie, you’ll need a sturdy base, so we advise making our Test Kitchen’s preferred butter pie crust.


Pie Dough:

two and a half cups all-purpose flour

0.5 teaspoons of salt

1 cup of diced cold butter

1/3 to 2/3 of a cup of ice water

Apple Pie Composition:

30 grams of sugar

1/3 cup brown sugar in bags

All-purpose flour, 1/4 cup

1 teaspoon of cinnamon powder

1/8 teaspoon of ginger powder

1/4 teaspoon of nutmeg, ground

6 to 7 cups of peeled, thinly sliced, tart apples

one teaspoon of lemon juice

10 grams of butter

Large egg white, one

Optional: Ground cinnamon, vanilla bean ice cream, turbinado or coarse sugar, and caramel sauce


Step 1: Prepare the pie crust.

The flour and salt should be combined in a big basin to begin the pie crust. Then, until the butter pieces are the size of peas, incorporate the cold butter cubes into the flour mixture using a pastry blender. The pastry will begin to come together as you add ice-cold water. Just a few teaspoons of water at first; add more as necessary.

Divide the dough in half when it is finished. Each should be formed into a disc and chilled for at least an hour.

Test Kitchen Hint: The secret to making a flaky crust is to use cold butter.

Slice and peel the apples in step two.

Apples should be washed, peeled, and cut into thin slices. You can certainly accomplish this with a paring knife, but your preferred apple peeler, whether it be a swivel, Y-shaped, or crank version, could help you save a little time.

Make the apple pie filling in step three.

Combine the apple slices and the tablespoon of lemon juice in a bowl. Combine the sugars, flour, cinnamon, ginger, and nutmeg in a separate bowl. Toss the apples with the sugar mixture to coat. The filling is finished!

Roll out the dough in step four.

Pull one of the pastry disks out of the fridge and set it on a floured surface. Start rolling after that, moving from the disk’s center to its edges. To keep the round in a circular shape, rotate it occasionally. You want your pastry to be roughly 1/8 inch thick.

Roll out the crust over your rolling pin until it is big enough to fit into the plate with some extra (you’ll need a little extra around the perimeter to seal the pie), then place it in your pie dish, one of the crucial pie baking tools any home baker needs.

Fill and seal the pie in step five.

The apple mixture should then be added to the pie dish, followed by the butter. The top pastry should be rolled out in the same manner as the bottom pastry. Lay it over the apples after that. Trim the crust’s edges now, leaving about an inch of extra space all the way around.

Make a pinch in the crust and seal it.

Kitchen test advice: We have some fantastic suggestions on how to produce artistic pie crusts in addition to a variety of techniques for completing the edges. However, if you’re just starting out, you can just pinch the crust tight.

Prepare your pie for the oven in step 6

The pie may appear to be ready for the oven, but there are still a few steps to complete. Cut a few vents if your top pie crust is basic (as opposed to something semi-open like a lattice). By allowing steam to escape, the crust will avoid getting soggy.

Mix one egg white with a teaspoon of water to make an easy egg wash. This will help the baked pie have a great sheen when you brush it over the top.

Last but not least, add sugar to the top crust to give your pie some sparkle and crunch. Granulated sugar can be used in this recipe, but coarse sugars like sanding or turbinado will add a little more texture.

Bake the apple pie in step 7

Bake your pie for 60 to 70 minutes on the bottom rack of a 375°F oven. Pull out the pie halfway through baking if the crust is browning too quickly and cover the crust with a shield to keep the sides from turning too dark. You can construct a shield out of foil or buy a silicone pie shield.

Remove the apple pie from the oven when the filling is bubbling and the crust is golden brown, and then let it cool fully on a wire rack.

How to Cut an Apple Pie Into the Perfect Slice

It can be challenging to slice and serve pie, at least the first piece. If you don’t allow the pie cool completely, the filling might leak out, but if you wait and let it cool completely, the filling should stay put as you eat. Yet another hint Slice the pie with a sharp knife, then use the pie server to remove it from the dish.

Serve the pie with a scoop of ice cream, some caramel sauce, or even some handmade whipped cream to top it off.

How to Make Apple Pie: Tips

Need assistance refining your pie recipe or addressing typical mistakes? We have advice.

Which apples make the greatest pies?

Pick an apple cultivar that works well in baking. Everyone has different preferences; some want it sweet, while others like it tart. Just be sure to use an apple that will hold up through baking. Cortlands and Granny Smith apples are good examples of tart apples. Avoid apples such as Red Delicious. More advice on selecting the best apples for apple pie may be found below.

How can too much moisture in apple pie be avoided?

Even with all of our efforts, homemade apple pie filling occasionally turns out to be too runny. The moisture content of the apples has a big impact on this. You can precook the apples for a few minutes, like Joanna Gaines does in her famous pie recipe, if you’re really concerned about a mushy filling. After draining the apples, prepare the filling as usual.

How can you make homemade apple pie your own?

It’s simple to customize the apple pie because you’re preparing it from scratch! Instead of using butter, choose a shortening or lard pie crust if you simply prefer a different type of fat in your crust. (Spoiler: We tasted pie crusts made with butter, shortening, and lard and preferred the butter one.) Otherwise, get inventive and omit the crust entirely by pressing cinnamon roll dough into your pie plate, as we do in our Cinnamon Swirl Apple Pie.

Take inspiration from more apple pie recipes on our website if you want to change up the traditional apple pie filling. Try with different apples or alternative flavor combinations, such as pumpkin, cranberry, or even rhubarb apple pie.

The first appearance of How to Make the Best Apple Pie from Scratch on Taste of Home.