Our Favorite Apple Pie

Our favorite recipe for making classic apple pie from scratch. This recipe guarantees apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust. Jump to the Apple Pie Recipe or watch our quick recipe video showing you how we make it. There are also lots of tips in the article below!

Watch Us Make the Recipe

How to Make Perfect Homemade Apple Pie

It’s taken us a while to zero in on our favorite method for making apple pie, but I think we’ve finally nailed it. This simple recipe guarantees perfectly cooked apples surrounded with a thick gently spiced sauce. There’s no need for precooking the sauce or apples and the steps to make this pie are simple, you just need a little time.

As with all of the pie recipes on Inspired Taste, we start with this homemade pie crust. I’m a stickler on this one. It has never failed us and is our go-to recipe for pumpkin pie, tarts, and other fruit pies like blueberry pie. The crust can be made in advance and refrigerated or frozen. Definitely check our pie crust recipe for our tips on making it (it even has a video).

Homemade Apple Pie

As for the apples, we use a lot of them and like to use two or more varieties for the most apple-flavored pie. I’ve listed some of our favorites below. It isn’t a complete list, but it should give you some inspiration when shopping for your homemade pie.

We don’t precook the apples before adding to the crust. Instead, we toss peeled and sliced apples with sugar, salt, and spices in a large bowl. When the apples are very well coated, we set the bowl aside and let the apples sit for about an hour.

Apple pie filling.
Apples, sugar, salt, and spices.

In this hour, the sugar and salt work on the apples to help them release their delicious liquid (you can see how much in our photos and in the video). The apples also soften quite a bit.

Apple pie filling made with apples, sugar, salt, and spices.
The apples after 1 hour of sitting with the sugar, salt, and spices.

Then just before adding the apples to the prepared pie dish, we toss in some starch — I usually use cornstarch, but tapioca starch works, too. This starch mixes with all that liquid released by the apples and will help thicken it as the pie bakes in the oven.

I’ve followed a few pie recipes that ask you to throw away some or all of that delicious liquid before filling the pie. There’s so much flavor there! Thankfully, with our pie making method, you can use all of the liquid, which with our slightly longer bake time will turn into a thickened sauce. I’ve measured how much liquid is released from the apples over 1 hour and consistently get about 3/4 cup. A little more or a little less is fine, though.

Adding apples and pie filling to the pie dish.

If you find that your apples released much more, you might want to consider leaving a little behind. (When apples are overripe, they can release more liquid than usual, which can make your pie a bit more runny.)

On this subject, make sure to read our tips below for cooling the pie. The cooling step is crucial with fruit pies and goes a long way to making sure the filling is actually thick and won’t run out onto your plate the moment you cut it.

The Apples We Use For Apple Pie

To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples). For the best apple flavor, try adding more than one variety of apple to your pie. We especially love these varieties of apples for baked desserts and pie:

  • Granny Smith — Your standard, never-fails baking apple. Tart, crisp, and they keep their structure after time in the oven.
  • Honeycrisp — Extra crisp and always holds firm after baking. One of our favorites!
  • Jonagold — Tart with a bit of sweetness. They also hold up well in the oven.
  • Braeburn — Crisp, sweet apples that hold up well in pie and other baked desserts.
  • Mutsu — Big apples that look like a large Golden Delicious. Has a sweet honeyed flavor and holds up well in pie.
  • Pink Lady — A good balance of sweet and tart. Will also hold its shape when baked.
  • Golden Delicious — Sweet and flavorful apple that’s very versatile. Will hold up in pie, but will become softer than some of the varieties mentioned above.
  • Jazz — Sweet and crisp flavor. Will hold up nicely in pie.

How Long Does Apple Pie Take?

We bake a standard 9-inch pie in a 400 degree oven for about 75 minutes.

One of the biggest complaints with apple pie is that the filling is too runny, even after following a recipe. That’s why we’ve become such fans of this method of making apple pie. With this method (which we first tried after flipping through Bravetart), the pie bakes at one temperature for a long time. This extra long bake time makes sure the liquid in the apple pie filling has a chance to simmer and thicken.

Slice of apple pie

How to Tell When The Pie Is Done

Here are three simple methods for telling when apple pie is ready to come out of the oven:

  • Visual cue: Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time.
  • Internal temperature: The pie is done when an internal thermometer inserted into the middle of the pie reads 195 degrees Fahrenheit (90C).
  • Texture of the apples: Piercing the pie is a good indication of how soft the apples are. If they feel too crunchy, the pie needs more time.

More Baking Tips for Apple Pie

  • Use a trusted pie crust recipe. We always use this homemade pie crust recipe for our pies.
  • Prepare the apple pie filling first and set it aside for 1 hour, allowing the apples to release their juices then mix the apples and the juices with a thickener like cornstarch or tapioca starch.
  • Bake at 400 degrees F for approximately 75 minutes, turning a few times for even browning. The long bake time makes sure that the filling thickens inside the pie.
  • If your crust starts to brown too quickly or looks to be turning too dark, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.
  • Let apple pie cool before cutting into it. For the best results, the filling should be room temperature or cold before slicing. Cooling the pie gives the liquid inside a chance to thicken even more, which means it won’t spill out into a pool when you cut into the pie. (This is true for other fruit pies, especially blueberry pie and homemade cherry pie.)
Apple Pie à la mode (with ice cream)

More Easy Apple Recipes

  • Simple Apple Tart — How to make a stunning apple tart with a buttery crust, thinly sliced apples, and toasted almonds. 
  • Apple Pie Cupcakes — A fun and easy apple pie cupcake recipe made with cinnamon roll dough, spiced apples and a crumble topping. How can it go wrong?
  • Dutch Baby Pancakes with Apples — How to make the best tall, fluffy Dutch baby pancakes with tender apples. The perfect breakfast or dessert!
  • Easy Apple Crisp — This apple crisp recipe with oats has sweet tender apples and a crisp and crunchy topping made with flour, oats, brown sugar, butter, and cinnamon.
  • Baked Cinnamon Apples — These cinnamon baked apples are easy enough for tonight, but double as the perfect dessert for friends and family (or the holidays).
  • Creamy Apple Salad with Celery and Fennel — We love this fresh and easy apple salad recipe made with crisp apples, celery, fennel, and an easy creamy dressing.
Our Favorite Homemade Apple Pie

Our Favorite Apple Pie

  • PREP
  • COOK

We realize our apple pie recipe may seem longer than others, but don’t let that scare you off. We’ve simply added as many tips to the recipe to ensure you make the best apple pie possible. Use our recipe to achieve apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and tasty sauce all baked inside a flaky, golden brown crust. The pie crust recipe we use for this apple pie is the same as all other pies on Inspired Taste. This Flaky Pie Crust Recipe never fails us. You can use any pie crust for this pie but, for the best results, we highly recommend our recipe.

Makes one (9-inch) pie

You Will Need

Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)

4 to 4 1/4 pounds baking apples (7 to 8 apples), see notes for suggestions

1/2 cup (100 grams) light or dark brown sugar

1/2 cup (100 grams) granulated sugar

1/4 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

2 tablespoons cornstarch or use 4 tablespoons tapioca flour/starch

1 tablespoon butter

1 egg


  • Make Apple Filling
  • Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.

    Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.

    • Prepare Pie Crust
    • Roll out the first half of pie dough on a lightly-floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.

      Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.

      Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.

      • Prepare Oven
      • Position an oven rack towards the center of the oven, and then heat the oven to 400 degrees Fahrenheit (200C).

        • Assemble Pie
        • Toss cornstarch (or tapioca) with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie. Fill the pie until apples are mounded at the same height as the edge of the pie crust. If you have too many apples, save them (see notes).

          Pour the juices that have accumulated at the bottom of the bowl over the apples. (If it looks like there’s more than 3/4 to 1 cup of liquid, you might want to leave some behind, see notes below). Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.

          For a double crust pie, place the second pie dough round over the filling or cut it into strips and lattice the top (See our video in the article above or read this tutorial for how to lattice pie crust). If you are not adding a lattice crust and instead are adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to vent.

          Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).

          Whisk the egg with a tablespoon of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.

          • Bake Pie
          • Place the prepared pie onto a baking sheet lined with parchment paper (this can be the same lined baking sheet used for chilling the top crust). Bake the pie for about 75 minutes, turning a few times for even browning.

            If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.

            Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Another way to check for doneness is to use an internal thermometer. Pierce the pie in the middle then test the temperature. The pie is done when it reads 195 degrees Fahrenheit (90C). Piercing the pie is also a nice indication of how soft the apples are. If they feel too crunchy, the pie needs more time.

            • Serving
            • Be sure to cool the pie, without slicing into it, for at least 1 hour, preferably longer. Keep in mind that the pie filling does not fully thicken until it is completely cooled. So, for the absolute best results, cool the pie to room temperature, and then place it into the refrigerator for an hour or two.

              Waiting to cut into the pie until cool will prevent a soggy slice.

              • Storing and Leftovers
              • Leftover pie will keep, at room temperature, for 2 to 3 days or in the refrigerator up to a week. Rewarm slices in a 350 degree Fahrenheit oven for 5 to 10 minutes before serving them.

Adam and Joanne's Tips

  • Best apples to use: For the most apple flavor, try a couple varieties of apples in your pie. We especially love Honeycrisp, Granny Smith, Jonagold, Braeburn, Mutsu, Pink Lady, Golden Delicious, and Jazz
  • Leftover apples: Sometimes, not all the apples we sliced make it into our pie. That’s okay, though! To use them up, add them to a skillet with a splash of water, apple juice, or nothing at all and cook until softened. A little butter or coconut oil added to the pan is also quite delicious! Serve the apples over ice cream or oatmeal.
  • Liquid amount: After 1 hour of letting the apples sit with the sugar, salt, and spices, we consistently get about 3/4 cup of liquid left at the bottom of the bowl. A little more or a little less is fine, but if you find that your apples released much more, you might want to consider leaving a little behind. (When apples are overripe, they can release more liquid than usual, which can make your pie a bit more runny.)
  • Recipe has been inspired and adapted by Bravetart’s apple pie.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 slice (8 total) / Calories 583 / Total Fat 25.2g / Saturated Fat 15.4g / Cholesterol 64.8mg / Sodium 226.4mg / Carbohydrate 88.6g / Dietary Fiber 4.2g / Total Sugars 50.4g / Protein 5g
AUTHOR: Adam and Joanne Gallagher

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33 comments… Leave a Comment
  • Carolann G January 26, 2020, 3:48 pm

    Thanks for the wonderful recipes! Love your comments and reasoning. Just made the apple pie. I’ll let you know how it turns out. Carolann G

  • Elizabeth January 2, 2020, 11:47 pm

    Can’t wait to try, sounds so good.

  • Danielle December 23, 2019, 10:08 am

    I just came across y’all as I started my search for an apple pie recipe, and well….here it is! I’m about to start slicing the apples now, but I was wondering if it would be ok to prep the filling a day or two in advance? It would be a blessing if I could, and not worry about sacrificing the quality of the pie. Thanks for sharing all your great recipes, I’ll be checking more out later. Merry Christmas!!

    • Adam December 23, 2019, 12:33 pm

      Hi Danielle. Prepping the apples a day in advance (mixing with sugar…etc) should be fine. We keep them well covered in the fridge.

  • Bonney December 22, 2019, 7:56 pm

    Love your website. Great details and the very specific info on pie crust recipe is much appreciated.

  • Selma December 8, 2019, 5:23 pm

    It is great recipe, because even though I did not have all the spices in my cupboard (cardammom, nutmeg, brown sugar..), and actually ended up adding some wrong ones, the taste of filing was still amazing. Also, I had an accident with the crust which had to throw away. I just placed a thin layer of microwave-melted, frozen puff pastry on the bottom, and it still worked well and held the pie in shape. I baked it in a glass dish on 180 degrees celsius. Even my guests were fascinated with the pie, although so many things went wrong and I had to improvise a great deal.

  • Kiara November 28, 2019, 10:28 pm

    Thanks for the recipe – the pie was delicious! Brought it to a Thanksgiving dinner party with friends and I was pleasantly surprised that the bottom crust wasn’t a soggy mess. I actually let the apples with the sugar and spices sit overnight, and it yielded about a cup and a half of juices, so I had to toss a bit of it out. But the pie was still fantastic!

  • Amber M Sousa November 26, 2019, 5:02 pm

    Would you consider a blind bake for the bottom crust to avoid it being soggy?

    • Joanne November 27, 2019, 1:08 pm

      Hi Amber, this is up to you, but we have never found this necessary.

  • Diana M. Cox November 24, 2019, 9:25 pm

    My new favorite apple pie. Thank you for precise directions and reasons for doing things that may not be what you’d think should be needed. This pie is beautiful, the apples with the sauce is SO delicious. We had early Thanksgiving today and this was a part of our dessert.

  • Nancy Parkinson November 23, 2019, 10:51 pm

    I’m half Swedish and Swedish pancakes uses cardamom. So I have that at hand. I was surprised to see a pie recipe calling for cardamom. But the combination of spices really made a hit! And … I was always told to bake any pie for 15 minutes at425, then turn it down to 350 for the remainder of the time. Supposedly it will keep the pie crust from getting soggy – but that never worked. YOUR method is fantastic! At the ripe old age of 67, I’ve learned a whole new way of baking apple pie!! Thank you!!

    • Carlos December 15, 2019, 10:36 pm

      What exactly is the yield for this recipe

      • Adam December 23, 2019, 12:34 pm

        This recipe yields one 9 inch pie, which makes 8 regular sized slices.

  • Paul Adams November 7, 2019, 1:31 pm

    I cannot find corn starch or tapioca in my new Costa Rica home. I understand wheat flour is a substitute. Your apple pie recipe calls for 2 Tbsp corn starch. How much flour is the equivalent?

    • Joanne November 14, 2019, 1:42 pm

      Hi Paul, Flour tends to make the filling a bit more cloudy, but it will work as a thickener in this pie. You do need more flour compared to cornstarch or tapioca. While I have not tried flour in this recipe myself, I’d expect that 1/4 cup of flour should be adequate.

    • Maddeleina December 25, 2019, 8:02 pm

      Are you looking for cornstarch under the right name? It’s called maicena.

  • Cynthia October 14, 2019, 4:11 pm

    Absolutely delicious apple pie recipe!

  • Becky October 13, 2019, 2:33 am

    I REALLY appreciate you being so kind for sharing your recipes. It’s SO nice of you! OMG The apple pie looks totally awesome and delicious! I can’t wait to make one. 😃 Not only that but the holidays are just around the corner and I’ve already been told I have to bring a dessert and this apple pie I’m confident will be a big hit! Of course I’m not waiting for the holidays to make one! Lol I’m excited to try a piece of it. I also want you to know I truly appreciate you giving your advice and tips to make it a success. That will really be so helpful. I’m so excited to start making some of your recipes. Thanks again!

  • jose santiago October 12, 2019, 9:52 am

    Thanks, I very much appreciate your recipe. It was delicious.

  • Rose October 11, 2019, 6:51 pm

    When you made the comment to cool pie first, reminded me of my Dad. He used to say the best apple pie is the one made yesterday. He liked it aged a bit. p.s. he also thought “day old” bread better than eating it on baking day.

  • Ann October 10, 2019, 7:54 pm

    I read your apple pie recipe thoroughly, and I’ve use glass and aluminium pie plates. How can I avoid the soggy bottom crust?

    • Joanne October 23, 2019, 12:52 pm

      Hi Ann, The longer bake time in this recipe and the pie crust recipe we recommend go a long way to preventing the soggy crust.

    • Bill October 26, 2019, 7:47 pm

      I wonder what the nutritional values are if I completely cut out the white sugar called for in the recipe? I did so. And instead added a hearty tablespoon of honey. (Pies in the oven)! No stars yet. Ps I have remove the white sugar in many apple Pie recipes with no issues.

    • Jonathon December 8, 2019, 6:32 am

      Pricking the bottom crust, generously, all over with a fork, has prevented soggy crust in my pies.


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