You’re in for something special with this apple pie. I’m sharing my family’s tried-and-true method — complete with the pre-cooked filling trick that guarantees tender apples, balanced sweetness, and a flaky crust every single time.
If you’re a regular around here, you know I take pie very seriously — just take a peek at all of my pie recipes . I come from a pie-making family, and my granny’s apple pie was legendary in her hometown, famous for its flaky crust and perfectly spiced filling. The lessons she taught me in her kitchen have stayed with me ever since.
Her secret was simple but transformative: pre-cook the apple filling. It’s a total game-changer, giving you tender, perfectly set slices and a crust that stays beautifully crisp. Whether it’s your first apple pie or your fiftieth, I’ll walk you through each step so you can bake one you’re truly proud to serve.
Tip: Using my granny’s butter and shortening pie crust recipe makes this apple pie the very best!
Tips for an apple pie that’s a slice above
Apple pie can feel intimidating, but a few smart techniques make all the difference. Here’s how to avoid the common pitfalls and bake a pie with a flaky crust and perfectly set filling every time:
- Sugar balance: Apples vary in sweetness, so adjust the sugar to taste. Pre-cooking the filling lets you sample and tweak before it goes into the crust.
- Filling consistency: Skip boiling — apples release plenty of their own juices. Cooking them gently in butter with a slurry keeps the flavor concentrated and the filling perfectly thick.
- Cook time matters: Soften the apples without letting them collapse. You want tender slices that still hold their shape.
- Avoid the pie gap: Raw apples shrink as they bake, leaving space under the crust. Pre-cooking means you can pack the filling in tightly and evenly.
- Chill the dough: Once assembled, refrigerate the pie until the pastry is firm and cold — it’s the key to a beautifully flaky crust.
Which apples to use for apple pie
With so many apple varieties out there, choosing the right ones for pie can feel like a big decision — but it doesn’t have to be. I reach for Ambrosia or Honeycrisp most often since they’re naturally sweet and hold their shape beautifully once baked, giving you tender slices instead of applesauce.
If you like a little sweet-tart balance, use half Ambrosia or Honeycrisp and half Granny Smith for a brighter, tangier filling. Fuji and Golden Delicious are also lovely on the sweeter side. And since we pre-cook the filling, you can taste and adjust before it goes into the crust — a squeeze of lemon juice for more zip, or a little extra sugar if your apples need it.
Easy Apple Pie Recipe (Just Like Granny Made!)
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Ingredients
- ▢ 4 lb apples (see notes)
- ▢ 2 tablespoon salted butter
- ▢ ½ cup EACH: light brown sugar and granulated sugar
- ▢ 1 teaspoon cinnamon
- ▢ ¼ teaspoon EACH: nutmeg, allspice, and salt
- ▢ 1 tablespoon EACH: all-purpose flour and cornstarch
- ▢ 1-2 tablespoons lemon juice (optional – see notes)
- ▢ 1 double pie crust
- ▢ Egg wash + sugar (for pie dough)
Instructions
- Peel and core the apples then cut them into ¼ inch thick pieces. 4 lb apples
- Melt the butter in a large pot over medium heat. Add the apple slices, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Cook uncovered, stirring occasionally, until the apples have softened but still hold their shape, about 12-15 minutes. 2 tablespoon salted butter, ½ cup EACH: light brown sugar and granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon EACH: nutmeg, allspice, and salt
- In a small glass, mix the flour and cornstarch with a bit water to create a paste. 1 tablespoon EACH: all-purpose flour and cornstarch
- Pour the flour paste into the apples and let them cook until the liquid has thickened, about 1 minute. Taste the filling and if you want it a bit more tart, add the lemon juice. If you want it sweeter, add more sugar. Set the filling aside to cool – you can put it into your fridge to speed up the cooling process. 1-2 tablespoons lemon juice
- Roll out your pie dough on parchment paper so it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and prick a few holes in the bottom with a fork. 1 double pie crust
- When the filling is cool, pour it into the pie.
- For the top, cut long strips of dough and weave them over the pie, as I’ve done in the photos. For extra decoration, I like to use cookie cutters to cut apple shapes with the pie dough. Brush the top with egg wash (see notes) and sprinkle with a bit of sugar. Put the pie into your fridge for half an hour – until the dough is firm.
- Preheat your oven to 400 degrees Fahrenheit and place the rack in the lower half of your oven. Place the pie on a baking sheet (to make it easier to handle) and bake for 20 minutes. Lower the oven temperature to 375 degrees Fahrenheit, add a pie shield (see notes), and continue to bake the pie for 30-40 minutes until the pastry is golden and the filling is bubbling. Let the pie cool completely before slicing.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Does apple pie need to be refrigerated?
You can leave your apple pie at room temperature for three days – it doesn’t have to be refrigerated, as the sugars help preserve it.
How do I store leftover apple pie?
I keep mine uncovered in the pie pan and put it into a cupboard – usually on top of my plates. You can also cover it loosely with foil and keep it on your counter. Reheat a slice in the oven for 10-15 minutes, or 30 seconds in the microwave, before enjoying.
Can I freeze apple pie?
You can! Let it cool completely, then wrap it up in parchment paper with a layer of aluminum foil over top. Store it in the freezer for up to three months. Thaw it in the fridge the day before you’re ready to enjoy it. You can also freeze an unbaked pie; my granny did this all the time. You’ll want to assemble it, then wrap it in the parchment paper and aluminum foil. Baking it straight from frozen will add 15-20 minutes to the baking time.
Can I use regular dough for a full lid?
If you prefer not to use a lattice pie crust, you can opt for a regular crust instead. However, make sure you create some ventilation for steam to escape while it’s baking. To do this, use a fork to poke holes across the top or cut some slits in the top with a sharp knife.
Can I make apple pie with store-bought pie dough?
Using store-bought pie dough is a convenient option. Keep in mind that the pie dough already formed into pie pans is much smaller than homemade pie pans, so you will likely have enough filling for two pies.
Do I need to peel the apples for the apple pie filling recipe?
That depends. I sometimes leave them on as I don’t mind the slightly chewy texture of the skins after they’re cooked. However, many people dislike them. If you’re not sure, the safest bet is to peel the apples.
More of my favorite pie recipes
Easy Peach Pie
The Best Pumpkin Pie (the only recipe you need!)
Strawberry Rhubarb Pie (my granny’s famous recipe!)
Easy Lemon Meringue Pie
Easy Apple Pie Recipe (Just Like Granny Made!)
Ingredients
- 4 lb apples , see notes
- 2 tablespoon salted butter
- ½ cup EACH: light brown sugar and granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon EACH: nutmeg, allspice, and salt
- 1 tablespoon EACH: all-purpose flour and cornstarch
- 1-2 tablespoons lemon juice , optional - see notes
- 1 double pie crust
- Egg wash + sugar , for pie dough
Instructions
- Peel and core the apples then cut them into ¼ inch thick pieces. 4 lb apples
- Melt the butter in a large pot over medium heat. Add the apple slices, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Cook uncovered, stirring occasionally, until the apples have softened but still hold their shape, about 12-15 minutes. 2 tablespoon salted butter, ½ cup EACH: light brown sugar and granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon EACH: nutmeg, allspice, and salt
- In a small glass, mix the flour and cornstarch with a bit water to create a paste. 1 tablespoon EACH: all-purpose flour and cornstarch
- Pour the flour paste into the apples and let them cook until the liquid has thickened, about 1 minute. Taste the filling and if you want it a bit more tart, add the lemon juice. If you want it sweeter, add more sugar. Set the filling aside to cool - you can put it into your fridge to speed up the cooling process. 1-2 tablespoons lemon juice
- Roll out your pie dough on parchment paper so it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and prick a few holes in the bottom with a fork. 1 double pie crust
- When the filling is cool, pour it into the pie.
- For the top, cut long strips of dough and weave them over the pie, as I’ve done in the photos. For extra decoration, I like to use cookie cutters to cut apple shapes with the pie dough. Brush the top with egg wash (see notes) and sprinkle with a bit of sugar. Put the pie into your fridge for half an hour - until the dough is firm.
- Preheat your oven to 400 degrees Fahrenheit and place the rack in the lower half of your oven. Place the pie on a baking sheet (to make it easier to handle) and bake for 20 minutes. Lower the oven temperature to 375 degrees Fahrenheit, add a pie shield (see notes), and continue to bake the pie for 30-40 minutes until the pastry is golden and the filling is bubbling. Let the pie cool completely before slicing.
