Made with lightly spiced apple filling, this APPLE PIE made with the best buttery-flaky homemade pie crust is a must-have on any family occasion! Use a mix of different kinds of apples to make the best homemade pie! 

Ohhh… Apple Pie. Memories of my childhood always flashback whenever I smell the buttery-spiced aroma of a freshly baked apple pie around the kitchen. It’s like I can see my mom’s smiling face while serving her best pie recipe.  

And of course, I want to share the happiness that this pie gives me, though I tweaked my mom’s recipe a bit to make it a version of my own 😉 

Best Apples to Use for Apple Pie

Every time my mom makes her apple pie, she loved to use Granny Smith and Honey Crisp variety of apples. I also used to make my pies that way.  

But one time, the store I went to ran out of enough Granny Smith and Honey Smith. Only 1 apple of each kind was left. And then I thought, maybe I should try using a combination of apples since they have different qualities, and maybe they’ll add depth to the dish. 

And yes, it did! Now, I’d sometimes use more than one variety of apple. I’d combine 2 to 3 kinds of apple to my pie. I combine tart with sweet apples or apples that cook up firm with those that cook up soft. Be adventurous!

However, avoid using red apples. They are not good for baking. Choose from this variety of apples: 

• Granny Smith  
• Honey Crisp 
• Jonagold 
• Fuji  
• Braeburn  
• Pink Lady 
• Golden Delicious  
• Mutsu 
• Gala 
• Cortland 

 

How to Prevent a Runny Apple Pie?

Runny or watery, whatever you call it, ruins a perfectly baked apple pie.  

Apples have a substance called pectin. It works like “glue” that keeps the juices and retain their shape even when baked. However, tartier apples like Granny Smith contain stronger pectin than the sweeter Golden Delicious. So, if you constantly create runny fillings, you might check the type of apple you’re using. What I’d do is also add a little bit of cornstarch to thicken my filling.

Also, the steam build-up after baking adds liquid to the filling. Therefore, I suggest you use a lattice or prick your top crust to vent your pie.

How Can I Keep My Crust From Getting Soggy?

Are you bothered by the pie crust bottom getting soggy? Don’t worry! All you need to do is to pre-bake the crust. Get the crust ready on the pan, then put some parchment paper on top, weigh it down with dry beans and bake until lightly golden. 

You can add the filling, then bake it all together. 

Best Apple Pie Toppings

I looove to eat and serve apple pie warm with vanilla ice cream on top. But you can also try other ice cream flavors, too, or with this Caramel Sauce, and even this Whipped Cream HERE! 

Storing and Freezing Instructions

Apple pie can be stored unbaked and even baked. Leftover apple pies can last a couple of days on your counter at room temperature. Just cover it lightly with plastic wrap or aluminum foil to retain the crispiness of the crust.  

However, if you want it to last for a couple of days more, keep it chilled in the fridge. Before serving, warm the pie in an oven at 350°F for 5 to 10 minutes. 

Planning to prepare more? Then, freeze it! You can do this for both unbaked and baked pies.  

Freezing an Unbaked Pie  

• Wrap it in a plastic wrap, making sure to press as more air out as possible 
• Wrap the pie in a layer of foil 
• Freeze for up to a month.  

When it’s baking time, remove it from the freezer, unwrap, and place it right away in the oven. Bake it by adding on 15 minutes to the baking time, or until golden on top and the filling is bubbling. 

Freezing a Baked Pie: 

• Wrap it in a plastic wrap, making sure to press as much air out as possible 
• Wrap the pie in a layer of aluminum foil 

When it’s time for serving, unwrap, and let the pie thaw at room temperature. Warm it up in an oven at 350°F for 15 minutes to warm the filling and crisp the top. 

More Baked Apple Recipes

Have so much love for anything apple? Try these other awesome recipes! 

• Apple Galette
• Cinnamon Apple Cake
• Apple Turnover
• Apple Cobbler

How To Make Apple Pie

 

Now, this is how you make this amazingly delicious Apple Pie! 

Start by making the pie crust/and or preparing the pie pan.   

Roll out the pie crust (SEE my Homemade version HERE) into about 12 inches, and the other roll it out, then out the dough into long strips for the lattice. You can equally cover dough without making lattice.   

Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges as desired. Refrigerate the pie and strips for at least 45 minutes or until ready to be bake. Proceed with the apples.

Peel apples, then core and slice about ¼-inch to ½-inch thick. Place in a bowl of lemon water (this prevents the apple from turning brown) while you proceed with the rest of the ingredients.  

When ready to proceed with the pie, thoroughly drain the apples slices and place in a large bowl, add brown and granulated sugar, cinnamon spice, nutmeg, ground ginger, allspice, salt, and lemon juice. Mix and then add cornstarch.

Place the filling in a prepared pie pan, arrange apples to evenly distribute. Then add the butter pieces over the apples.  

Cover with pie strips a whole top pie crust. Lightly brush edges and strips with the egg wash.  And sprinkle with some turbinado sugar. Cover edge of crust with foil paper or pie shield, to prevent excessive browning, optional. Heat oven to 375°F. Place pie on a baking sheet, to prevent any spillover from the bake.   

Bake for 40 to 45 minutes or until the pie is bubbly and the crust is golden brown. Remove the foil on the last 15 minutes before the pie has cooked through. Serve warm with ice cream.  

 

Watch How To Make It

 

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