This irresistibly delicious, homemade apple pie is surprisingly easy to make. Discover how to create a foolproof, flaky pie crust and a perfectly spiced apple filling—all in just 30 minutes!

A whole apple pie on a beige napkin surrounded by apples and cinnamon sticks.

Why you’ll love this recipe:

  • The best flaky pie crust made with only 4 ingredients – All you need for this pie crust is all-purpose flour, vegetable oil, milk of any kind (dairy or non-dairy, so this recipe can be made vegan), and a little bit of salt. There is no chilling required, no food-processor or pastry cutter needed. All you do is mix and roll. I use the same crust in my Homemade Blueberry Pie.
  • The best apple pie filling made with fresh apples and only 3 other ingredients – Other than apples, the only other ingredients you need to make the filling are brown sugar, cinnamon or apple pie spice, and flour to thicken the natural fruit juice that is released from the apples while baking (or else it will be like soup when you cut into the pie.)
  • Effortless yet impressive – The recipe is simple enough for beginners but yields bakery-quality results, perfect for any occasion.
A thick slice on apple pie on a white and gold plate with the rest of the pie in the background.

lf you love homemade pies, try my Homemade Pecan Pie, Pumpkin Pie with Salted Caramel Whip, and Lemon Meringue Pie.

If you prefer to skip the pie crust process and use store-bought, try my Mini Berry Pies, Easy Sweet Potato Pie, or Easy Raspberry Pie.

Ingredients you’ll need and why:

A labelled image of ingredients needed to make homemade apple pie.
  • All-purpose flour : Provides the structure for the pie crust, creating a tender yet sturdy base and thickens the filling.
  • Salt: Enhances the flavor of the crust and balances sweetness in the filling.
  • Vegetable oil: Adds moisture and makes the crust tender and flaky.
  • Milk: Used in the crust to provide moisture, making it easier to work with and resulting in a tender texture.
  • Apples: The star ingredient of apple pie, providing natural sweetness, flavor, and texture.
  • Brown sugar: Sweetens the filling, adding moisture and a hint of caramel flavor to the apples.
  • Cinnamon: Complements the apples with a warm, aromatic spice, adding depth to the pie’s flavor.

How to make homemade apple pie:

(The full written and printable recipe is further below.)

how to make easy apple pie steps 1-4
  1. You start by preparing your pie crust. So in a large bowl, whisk together some flour and salt. Make a well in the center. Add in the milk and vegetable oil.
  2. Stir the mixture together. Then transfer the dough onto a sheet of wax paper.
  3. Gently knead it into a ball and divide into two parts. Roll each part in between two sheets of wax paper.
  4. Fit one piece into your pie plate. Set the other aside for the top crust.
  5. In another large bowl, toss together your apples, brown sugar, flour, and cinnamon. Spoon the apple mixture into your pie plate.
  6. Top with the second pie crust. Seal and crimp the edges. Cut a few slits in the top crust for ventilation and bake for 45 minutes.
how to make easy apple pie steps 5-6

Expert tips:

  • Working with this pie crust is like playing with Playdoh. The texture of this pastry dough is different from most other pie crusts in that it’s a bit fragile and crumbly. However, that delicate texture is what makes this pie crust so tender and flaky, so it’s well worth it. When handling this pie crust, it might crack or break, but not to worry, just pinch and seal and patch it up as if you’re playing with Playdoh. This pie crust is very forgiving and easy to work within that sense.
  • Packing the apples. When you’re filling your pie with the apple mixture, pack in your apples as best you can, so when the apples cook down there aren’t any gaps.
  • How to tell when the pie is done. The best way to tell when most fruit pies are done is when the crust is golden brown AND the filling is bubbling.

Recipe FAQs:

What are the best apples for apple pie?

Make sure you choose a firm variety so that it will hold its shape when cooked. Then choose a mix of sweet and tart for the best flavor profile. Here are some of my favorites:
Sweet – Royal Gala, Ambrosia, Honey Crisp, and Golden Delicious
Tart – Idared, Red Prince, Northern Spy, and Mutsu (aka Crispin)

Does a homemade apple pie need to be refrigerated?

Yes, a homemade apple pie should be refrigerated if you plan to store it for more than two days. While freshly baked apple pies can sit at room temperature for up to two days (due to their high sugar and acid content), refrigerating the pie will keep it fresher for longer—up to 4-5 days.

Can you freeze homemade apple pie?

Yes, prepare the entire pie up to the point it’s ready for the oven. Wrap in foil or saran wrap, place in a large freezer bag, label and date, and store in the freezer for up to 2-3 months. When you’re ready for pie, thaw overnight in the fridge, and bake as instructed. Here’s a great how-to article from King Arthur Flour.

A slice of apple pie with a scoop of vanilla ice cream on a white and gold plate.

This easy apple pie recipe is homemade goodness at its best. The filling is made of layers upon layers of fresh apples baked in brown sugar and cinnamon. The crust is incredibly tender and flaky. Serve it warm with some vanilla ice cream or a dollop of whipped cream, and savor the moment.

If you’ve tried this Easy Apple Pie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Easy Apple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 33 reviews
  • Author: Lily Ernst
  • Prep Time: 30 min
  • Cook Time: 45 min
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This scrumptious and made-from-scratch apple pie recipe is so unbelievably easy to prepare. See how you can make this foolproof flaky pie crust and heavenly apple filling in just 30 minutes.

Ingredients

Crust

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) salt
  • 3/4 cup (155g) vegetable oil
  • 1/3 cup (83ml) milk (any kind, dairy or non-dairy works)

Filling

  • 8 cups sliced apples (about 6 large apples, approx 2 lbs, cut 1/4″ thick)
  • 1/2 cup (115g) packed brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 425F and start by preparing the crust.
  2. Sift the flour twice, then whisk in the salt and create a little well.
  3. Pour in the oil, then milk and stir everything together.
  4. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper. Dampen the work area with a wet cloth or paper towel to prevent the wax paper from slipping.
  5. Divide into two parts. Roll each part out in between 2 sheets of wax paper to about 11″ in diameter.
  6. Fit one piece into a 9″ pie plate by placing your hand underneath the wax paper and quickly flip the crust over and onto your pie plate. Fit it in with the wax paper, then carefully remove the wax paper and fix any cracks or tears by pinching and sealing the dough.
  7. Toss the apples, brown sugar, cinnamon, and flour together. Spoon the apple mixture into the pie plate, packing in the apples the best you can.
  8. Place the second pie crust on top. Remove the wax paper. Seal and crimp the edges. Cut a few slits for ventilation.
  9. Bake at 425F for 15 minutes, then reduce oven temperature to 375F and bake for another 30 minutes or until crust is golden brown and filling starts to bubble. Cover the edges with foil if it starts to brown too quickly.
  10. Let cool for 2 hours before serving.
  11. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Notes

If you want to make this recipe even simpler, feel free to use a store-bought pie crust for when you are short on time, but still want to be a rockstar in the kitchen.

Leftovers can be cover and store at room temperature for up to 2 days or in the fridge for up to 5 days.

Working with this pie crust – The texture of this pastry dough is different from most other pie crusts in that it’s a bit fragile and crumbly. However, that delicate texture is what makes this pie crust so tender and flaky, so it’s well worth it. When handling this pie crust, it might crack or break, but not to worry, just pinch and seal and patch it up as if you’re playing with Playdoh.

Nutrition

  • Serving Size:
  • Calories: 304
  • Sugar: 19.1 g
  • Sodium: 329.8 mg
  • Fat: 8.8 g
  • Carbohydrates: 52.7 g
  • Protein: 4.7 g
  • Cholesterol: 8.5 mg

This post was originally published on Jan 8th, 2016 and has been recently updated with more information, a new video, and new step-by-step photo instructions.