Perfect Apple Pie

Recipe Ingredients

Only a few simple ingredients are needed for this easy apple pie.

Apples: Our go-to choice is Granny Smith apples for that classic apple pie taste.  Avoid any that are soft, mushy, or blemished.  

Pie Crusts: Use refrigerated Pillsbury™ Pie Crusts, to get homemade apple pie in less time. Or go to our Scratch Pie Crust How To if you want a homemade option.

Sugar: We use granulated sugar for the right amount of sweetness in the apple pie filling. Brown sugar can also be swapped in for a richer, slightly molasses flavor.

Spices: Ground cinnamon and nutmeg round out the filling’s flavor profile. You can switch things up by adding ground ginger for a little zip or swapping in apple pie spice for ease.

Flour: This thickens the apple pie filling as it bakes, absorbing apple juices and preventing a soggy bottom crust. Since apples are high in pectin and release little juice, only a small amount of thickener is needed. We prefer flour, as it's a common pantry staple, but you can also use cornstarch—just use half the amount of cornstarch as you would flour.

Lemon Juice: Just a splash balances out the sweetness. 

The Best Apples for Apple Pie

It can be confusing to know which apple varieties make the best apple pie, so we’ve done the testing for you, and these are our picks, along with one to avoid.

Granny Smith: Tart, juicy, firm, and hold their shape while baking. It’s the choice for us to bake pies, tarts, and other baked goods. They’re available year-round and easy to find.

Honeycrisp: Sweet, crisp, and juicy, Honeycrisp apples offer a satisfying crunch that holds up perfectly in the oven. Their balanced flavor creates a pie that’s neither too sweet nor too tart.

Gala: Known for their mild sweetness and crisp texture, Gala apples are a great year-round choice for pies.

Golden Delicious: If you prefer a softer apple pie with a mild, natural sweetness, Golden Delicious apples are for you.

Not-So-Great Option—Red Delicious: While popular for snacking, they’re not ideal for apple pie. These apples tend to be soft and mealy, breaking down and becoming mushy in the oven. They also lack the tartness needed to balance the richness of the pie filling.

Cookware You’ll Need

9-inch Glass Pie Plate: After testing different options, we recommend a heat-resistant glass pie plate. It ensures an evenly-baked crust and prevents overbrowning. Plus, you can easily check how the bottom crust is browning.

Large Bowl: A large mixing bowl is key for plenty of room to stir the filling, evenly combining ingredients.

Vegetable Peeler: Use to easily remove just the apple peel without the apple flesh.

Aluminum Foil: Over the years, this simple trick has become one of the few tweaks we’ve made to our apple pie recipe: Simply wrap the crust edges with foil to prevent overbrowning. Use strips about 3 inches wide. Or cut a square piece of foil large enough to cover the whole pie, then cut out a hole in the center the size of the pie. Place it over the pie so the edges are covered, but the center remains exposed for browning. If you see the top is browning too quickly, cover the entire pie.

Cooling Rack: Helps your pie evenly cool and prevents the bottom crust from getting soggy.

How to Make Apple Pie

1. Place Crust in Pie Plate

Let the crusts sit out at room temperature for about 15 minutes to soften. Straight from the fridge they could crack; if left out too long, they could become sticky and hard to use. Gently unroll—if not unrolling easily, let it soften for a few more minutes. Place 1 crust into the bottom of the pie plate, and firmly press it to bottom and up the sides.

2. Peeling and Cutting the Apples

Start by washing them thoroughly. Peel the apples using a vegetable peeler or a sharp paring knife. Begin at the stem end and circle around to the blossom end to remove all the peel. We prefer a peeler because it's quick and helps avoid removing too much flesh, which can happen with a knife if you're in a hurry. Slice the apple into quarters, then cut about 1/4-inch thick, even slices for uniform baking.

3. Make the Filling

Toss apples with all the filling ingredients to fully coat.

4. Fill and Seal

Spoon filling into bottom crust. Carefully center and place the second softened crust over the filling. Flute your pie by pressing the top crust under the bottom crust all around the edges to tightly seal. Pinch the raised edge between your thumb and forefinger, creating a scalloped pattern. Cut several small slits in the top crust with a small knife to release steam while baking.

5. Bake and Cover

Bake uncovered for 15 minutes to begin browning. Then, cover the crust edges with foil to prevent overbrowning while allowing the crust top to continue browning. At 40 minutes, check for doneness by inserting a paring knife into one of the slits. If there’s resistance, bake a little longer. If the knife slides easily through the apple slice, your pie is done.

Possible Variations

We’ve heard that you’re always looking for creative ways to make apple pie, and we’ve got a few variations to try.

Caramel Apple Pie: Our State Fair winner with a classic lattice-crust top and easy caramel apple dip for extra flavor decadence!  

Dutch Apple Pie: A family favorite and hit at potlucks and holiday gatherings. Ultra-easy to make thanks to a single pie crust.

Apple Slab Pie: Our apple pie recipe reimagined to feed a crowd.

Mini Apple Pies: Fun, bite-sized versions of the classic dessert.

From Ahuker, a longtime recipe user: “I've made this pie for years never had any problems and it's been delicious. I do use half brown sugar half white sugar. I always use about 9 apples 7 Macintosh and 2 granny Smiths. Make sure to cook it long enough so all apples are soft. My family loves this recipe.”

We know planning Thanksgiving desserts can be a little overwhelming, but we’ve got you covered. Now that you've mastered this easy apple pie recipe, don’t forget about pumpkin pie. Our Easiest-Ever Pumpkin Pie pairs perfectly with other fall desserts and is a guaranteed crowd-pleaser.

Serving Apple Pie

Here are some of our favorite ways to top a slice of homemade apple pie and take it to the next level.

Ice Cream: Our favorite way to enjoy apple pie is à la mode–served with a scoop of vanilla ice cream. Or try caramel, butter pecan, cinnamon, or maple for a twist.

Whipped Cream: A dollop of whipped cream enhances the tangy apple pie filling and flaky crust.  

Caramel: Drizzling your pie with caramel topping adds a rich, velvety layer. We like to sprinkle coarse sea salt on top to make the caramel taste extra rich and buttery.

Nuts: Sprinkling crushed or chopped pecans, walnuts, almonds, or pistachios on top adds a satisfying crunch to your pie.

Sharp Cheddar Cheese: The salty, sharp taste of cheddar cheese complements the flaky crust and sweet apple filling. Melt a slice on top or serve a cold slice on the side.

Storing and Reheating

After plenty of testing, we’ve perfected the best ways to store your pie.

Room Temperature

Cover with plastic wrap or aluminum foil; it will keep for up to 2 days.

Refrigerator

If your pie has been sitting out for a couple of days, store it in the fridge for up to 2 more days to keep it fresh.

Reheating

Heat a slice in the microwave for 5-10 seconds on high (100%) on a microwave-safe plate.

Freezer

• Freezing baked pie: Cool your pie completely, place in freezer uncovered until frozen, and remove from pan by tipping to the side and sliding out. Wrap tightly in plastic wrap or foil and seal it in a 2-gallon freezer bag for up to 4 months. Important note: We don’t recommend freezing a pie in a glass pie plate, as glass can crack from extreme temperature changes.

• Freezing unbaked pie: Place in freezer uncovered until frozen and remove by tipping to the side to slide out. Wrap tightly in plastic wrap or foil and seal it in a 2-gallon freezer bag for up to 4 months.

• Baking frozen unbaked pie: Remove from the freezer and place in a glass pie plate. Bake at 425°F until apples are tender. It may take about 10 to 15 minutes longer than the recipe calls for.

• Baking frozen baked pie: Remove from the freezer and place in a glass pie plate. Let it thaw at room temperature for about an hour. We recommend placing the pie on a cooling rack to help it evenly thaw. Bake the partially-thawed pie at 375°F for 35 to 45 minutes, or until warm.

Why Pillsbury Users Love This Recipe

This apple pie recipe has won the hearts of over 800 reviewers—and counting—with many calling it the best they’ve ever had. It’s simple, easy to make, and ideal for first-time bakers, yet versatile enough for those who love to add their own personal touch—whether it's different apples, homemade crusts, or a dash of vanilla. A true crowd-pleaser, this pie disappears quickly at gatherings and is always a hit with family and friends.

Helpful tips, like using foil to prevent burning and brushing the crust with egg white for extra crispiness, make it even better. With consistently perfect results and the added bonus of being allergen-friendly, this recipe has become a go-to for many. Whether you're baking it for the first time or refining it for a special occasion, this apple pie is sure to warm your heart and impress everyone who gets a slice.