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Apple Pie

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • Dough for double-crust pie
  • 1 tablespoon butter
  • 1 large egg white
  • Additional sugar

Directions

  • Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
  • On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
  • Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Apple Pie Tips

What are the best apples to use in pies?

In the Taste of Home Test Kitchen, we prefer using Granny Smith for pies because of its tart flavor and ability to hold its shape. If you want something with a little more sweetness, we recommend using Braeburn, Golden Delicious or Jonagold. Learn more about the best apples for apple pie to determine which is the best one for you!

How many apples are in 6 cups?

Typically, 1 medium apple yields 1-1/3 cups sliced. For 6 cups of sliced apples, you will need about 5 medium apples. Plus, you'll have a little left over for a snack or to use in any of these apple recipes!

How do you keep the bottom of a pie from getting soggy?

To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking sheet in the oven while preheating and then bake your pie on the pan.

Is it better to bake a pie in glass or metal?

Both metal and glass pie plates work well for baking double-crust pies. But for single-crust pies that are pre-baked, a metal plate is preferred because it heats quicker and ensures a crisp crust. Follow our other pie baking tips in our ultimate pie baking guide!

How do I keep my pie filling from being watery?

To prevent your pie from getting watery, make sure to have your pie crust ready before mixing the filling. The longer the filling sits before baking, the more moisture it will release. Follow these best-kept pie crust secrets so your crust can hold your pie filling nice and strong!
Editor's Note
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 414 calories, 16g fat (7g saturated fat), 14mg cholesterol, 227mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 3g protein.

Reviews

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Average Rating:
  • Brenda
    Feb 21, 2021

    I needed to use some golden delicious apples before they went bad. Never have attempted a homemade apple pie. Used this recipe...OH MY GOODNESS, I am hooked! It is so good!

  • Deneen
    Jan 25, 2021

    Made it as a tart using half a pie crust. Loved this so simple recipe.

  • Terri
    Jan 15, 2021

    This was delicious and I even skipped the white sugar. Due to heath and latent food allergies, I limit my sugar and I can not use sugar substitutes. Has anyone else ever altered the recipe? I think I will try it without any sugar next time. Also, can anyone recommend a tool that helps you figure out the nutrition value, this way I can see the grams of sugar based on my alterations. Thanks again, grandma knew what she was doing.

  • Lavonne
    Jan 9, 2021

    I love this recipe!!!! The pie was delicious!! And it’s so easy!! I did use a ready made pie crust which worked out great!!!

  • A
    Jan 4, 2021

    Best apple pie filling!! The apple slices were crisp, not soggy, the recipe was easy to follow, and the advice was a plus. My friends gave the pie filling rave reviews. This will be the one I use for now on.

  • Christina
    Dec 27, 2020

    This filling added tablespoon brandy and teaspoon vanilla, but did everything else as directed. This filling recipe is our favorite coupled with a butter and sour cream crust. Delicious!!!

  • lasvegasmomma
    Dec 24, 2020

    We LOVE this recipe! It is the only one I use for apple pie now. It has never been runny for me either, but I also do not cut into it right away.

  • Missy
    Dec 24, 2020

    This is the 4th time I have made this pie...comes out perfect every time!!

  • Julie
    Dec 15, 2020

    I made this pie today and it is so good ....I didn't add ginger or nutmeg. It wasn't soupy at all ! I think that comment was very nice at all. Thanks for the recipe.????

  • Jill
    Dec 9, 2020

    This is probably one of the easiest apple pie recipes ever. I have been baking almost my entire life, usually using my mom's recipe. After she passed away, I was unable to replicate it, but THIS is DARN close. I only use granny smith apples, I use less sugar and brown sugar (slightly less than half a cup per pie), a bit more cinnamon, about the same nutmeg and flour. I skip the ginger, as I don't think the pie needs it. I don't care for a pie that is TOO sweet, so I am pretty liberal with the lemon juice. (I might add a teaspoon more of flour, depending on how crazy I went with the lemon juice.) I generally don't sugar the crust, but that is my preference. I made two apple and two pumpkin pies for Thanksgiving this year, and needless to say, there were NO leftovers. To those that have a problem with the filling being too wet, I suggest using extremely crisp granny smith apples. The peel should be dark green. If the texture of the apple is "mealy", it is over ripe and will probably be too wet. Thanks for this great recipe and the lovely memories it gave me of baking with my mom.