Zesty Easy Apple Pie Recipe

I always thought making apple pie from scratch would be too complicated until I tried it myself one autumn weekend. My kitchen smelled like cinnamon and butter for hours, and I knew I had found something special.

That first slice revealed tender apple pieces held together by a glossy sauce, all wrapped in a crust that actually stayed crispy on the bottom. I have been making this apple pie the same way ever since, tweaking only small details here and there.

What makes this Apple Pie a keeper for years to come

I love how the apples cook down just enough to stay tender but still hold their shape when you cut into a slice. The filling never turns mushy or watery, which means each piece stands up beautifully on the plate.

My crust recipe uses all butter and comes together in a food processor, so I skip the stress of cutting in cold fat by hand. The dough chills while I prep the filling, and everything times out perfectly without any last minute rushing.

This apple pie works for Thanksgiving, weekend baking, or any time I want something warm and satisfying without fussy techniques. I can make the dough and filling a day ahead, then assemble and bake when I am ready.

If you love baking with apples, my The Best Roasted Apples and Sweet Potatoes brings that same cozy fall flavor to your dinner table, and the Easy Caramel Apple Cookies turns into the perfect handheld treat when you want apple dessert without the full pie commitment.

Ingredients You’ll Need

• 4 pounds baking apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
• ⅓ cup packed brown sugar
• ⅓ cup cane sugar
• 1 tablespoon apple pie spice (cinnamon, ginger, nutmeg, cardamom blend)
• ¼ teaspoon sea salt
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• ½ teaspoon vanilla extract
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 recipe homemade pie crust (makes 2 crusts for top and bottom), chilled at least 2 hours
• 1 large egg
• Coarse sugar for sprinkling (optional)
• Vanilla ice cream for serving

I always use a mix of tart and sweet apples for deeper flavor. Granny Smiths add tang while Honeycrisps bring natural sweetness, and together they create the best balance.

The cornstarch thickens the apple juices into a glossy sauce that holds everything together.

Make sure your pie dough chills for at least 2 hours, or better yet, prepare it a day ahead so the butter stays cold and the crust bakes up flaky.

My Method for Apple Pie

1. In a large pot, whisk together the brown sugar, cane sugar, apple pie spice, and salt. Add the sliced apples and lemon juice, tossing until evenly coated. Let sit for 30 minutes to draw out the apple juices.
2. In a small bowl, stir together 2 tablespoons of water and the cornstarch until smooth. Set aside.
3. Place the pot with the apples over medium-low heat. Cook, stirring occasionally, until the apples soften slightly, about 5 minutes.
4. Raise the heat to medium and pour the cornstarch mixture over the apples. Cook, stirring constantly, until the juices bubble and thicken, about 30 seconds.
5. Remove from heat and stir in the lemon zest and vanilla. Spread the filling in a large baking dish and allow to cool completely (about 1 hour, or faster if you refrigerate it).
6. Roll out one disk of chilled pie dough on a lightly floured surface into a large circle about ⅛ inch thick. Transfer to a 9- or 9.5-inch pie plate, pressing it into the bottom and up the sides, leaving at least a ½-inch overhang. Loosely cover with plastic wrap and chill for 30 minutes.
7. Roll out the second disk of dough into another ⅛-inch-thick circle. Transfer to a baking sheet, cover loosely with plastic wrap, and chill.
8. Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside.
9. In a small bowl, whisk together the egg and remaining 1 tablespoon water to make an egg wash.
10. Remove the bottom crust from the refrigerator and pour in the cooled filling, mounding it slightly in the center. Roll the top crust over your rolling pin, then unroll it over the filled pie.
11. Press the excess dough of the top and bottom crusts together to seal, then trim so there is a ½-inch overhang on all sides. Tuck the dough under itself so the edge aligns with the pie plate edge. Crimp with your fingers or a fork.
12. Brush the top crust (not the crimped edges) with egg wash and sprinkle with coarse sugar if using. Use a sharp knife to cut several steam vents in the top.
13. Place the pie on the hot baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for 45 to 55 minutes, until the crust is golden brown and any visible juices are bubbling. If the crust browns too quickly, tent it with foil.
14. Remove from the oven and allow to cool completely, at least 3 hours, before slicing. Serve with vanilla ice cream.

My kitchen secrets for getting this Apple Pie just right

I always spread the cooked filling in a wide baking dish to cool it faster, which keeps me from waiting around for hours. Chilling the rolled-out crusts for 30 minutes before assembling makes them easier to handle and prevents shrinking in the oven.

Baking the pie on a preheated sheet on the bottom rack gives the bottom crust direct heat, so it crisps up instead of staying soggy. If the top crust starts browning too fast, I just tent it with foil and keep baking until the juices bubble.

Letting the baked pie cool completely takes patience, but it gives the filling time to set so your slices hold together beautifully. I usually bake mine in the morning so it is ready by dinner, and the wait always pays off.

How I love to share this Apple Pie

I serve this apple pie warm with a big scoop of vanilla ice cream that melts into the cinnamon-spiced filling. It works for Thanksgiving, weekend gatherings, or any time I want to fill my kitchen with the smell of baked apples and butter.

Leftovers keep at room temperature for a couple of days, and I love eating a cold slice straight from the fridge the next morning with my coffee. The crust stays surprisingly crisp even after sitting overnight.