Delicious Homemade Apple Pie Recipe

I’m sharing The Best Homemade Apple Pie with a single surprising twist that changes everything.

I never believed one pie could be both simple and sneaky until I made this. Using Granny Smith apples and a pair of pie crusts, the filling collapses into something bright and flaky, the crust is rough around the edges but thats the charm.

My first attempt was messy, the top bubbled and leaked, someone still stole a warm slice. Every forkful starts tart then finishes with a hint of sweetness that makes you pause.

If you think youve had apple pie, try The Best Homemade Apple Pie and see how wrong you were.

Ingredients

• Granny Smith apples: tart, firm, high in fiber and vitamin C, they give bright flavor.
• Pie crusts: flaky, buttery base, adds texture and richness to every bite.
• Granulated sugar: pure sweetener, boosts caramelization, balances tart apples.
• Light brown sugar: brings molasses notes, deeper sweetness and moist texture.
• Cornstarch or flour: thickens filling, keeps juices from making crust soggy.
• Cinnamon and nutmeg: warm spices, aromatic, they make pie smell like home.
• Unsalted butter: adds richness, helps brown edges, pockets of buttery flavor.
• Lemon juice and salt: brighten flavors, balance sweetness and stop blandness.

Ingredient Quantities

• 2 (9 inch) pie crusts, homemade or store bought
• 6 to 7 medium Granny Smith apples, about 3 lb
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tbsp cornstarch (or 3 tbsp all purpose flour)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1 large egg
• 1 tbsp milk or heavy cream
• 1 to 2 tbsp turbinado or coarse sugar
• 1 tsp vanilla extract (optional)

How to Make this

1. Preheat the oven to 425°F (220°C). Fit one 9 inch pie crust into a pie plate, press it gently into the sides and let the excess hang over; keep the second crust chilled until you need it.

2. Peel, core and slice 6 to 7 medium Granny Smith apples into about 1/4 inch slices. Toss the slices immediately with 1 tablespoon fresh lemon juice so they dont brown.

3. In a large bowl combine 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch (or 3 tablespoons all purpose flour if you dont have cornstarch), 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine salt. Stir in 1 teaspoon vanilla extract if using.

4. Add the lemoned apple slices to the sugar mixture and toss gently until every slice is coated and shiny. Let sit 5 minutes so the cornstarch or flour starts to grab the juices.

5. Pile the apple mixture into the prepared bottom crust, mounding a bit in the center. Dot the apples with 2 tablespoons unsalted butter cut into small pieces.

6. Place the second crust over the apples, trim both crusts leaving about 1/2 inch overhang, fold and crimp the edges to seal. Cut a few vents in the top crust or make a lattice so steam can escape.

7. Beat 1 large egg with 1 tablespoon milk or heavy cream and brush the top crust and edges with the egg wash. Sprinkle 1 to 2 tablespoons turbinado or coarse sugar over the top for a nice crunch.

8. Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake another 40 to 50 minutes until the crust is golden and the filling is bubbling through the vents. If the edges brown too fast, loosely shield them with foil.

9. Let the pie cool on a wire rack at least 2 hours so the filling sets; its tempting to slice early but waiting gives better slices. Serve warm or at room temperature, great with vanilla ice cream.

Equipment Needed

1. Oven (set to 425 F, then lower later)
2. 9 inch pie plate
3. Large mixing bowl
4. Cutting board
5. Chef’s knife
6. Vegetable peeler and/or apple corer
7. Measuring cups and measuring spoons
8. Pastry brush and a fork or small whisk (for the egg wash)
9. Baking sheet and a wire cooling rack (to catch drips and cool the pie)

FAQ

Delicious Homemade Apple Pie Recipe Substitutions and Variations

• Apples (Granny Smith): try Honeycrisp for a sweeter, super crisp pie, Braeburn for a firm balanced sweet tart flavor, or Cortland if you want softer slices that brown less. you may want to cut back on sugar a bit with sweeter apples
• Cornstarch: use 3 tbsp all purpose flour for a slightly cloudier, but fine thickening, use 1 to 1 tapioca starch for glossy, chewy filling, or arrowroot powder 1 to 1 for a clear, tender set
• Unsalted butter: swap in salted butter but skip or reduce added salt, use vegan butter or margarine for a dairy free version, or use coconut oil for a hint of tropical flavor though it will change the taste a bit
• Egg wash (egg plus milk or cream): brush with just milk or cream for a softer shine, use egg white only for extra gloss, or use aquafaba 1 to 1 as a vegan alternative for browning

Pro Tips

1) Keep the dough cold and handle it as little as possible. If the crust gets soft, stick it in the fridge or freezer for a few minutes its surprisingly forgiving and it makes a flakier crust.

2) To avoid a soggy bottom, let the apple juices release for a few minutes then scoop off a couple tablespoons of the liquid. Thicken that on the stove with a little cornstarch and stir it back in, you get a glossy, not runny, filling.

3) Use one tart apple and one sweeter apple together for better flavor, the contrast really helps. Also try to slice them all the same thickness so everything cooks evenly, otherwise some bits turn to mush while others are still firm.

4) Bake the pie on a preheated baking sheet on the lower rack so the bottom gets crisp, and if the edges brown too fast just loosely tent them with foil once the top is nicely colored. Let it cool long enough to set before cutting even though its hard to wait.