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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
  • Pastry for double-crust pie
  • 1 tablespoon butter
  • 1 large egg white
  • Additional sugar

Directions

  • In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
  • Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
  • Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
  • Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
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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!
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:
  • Jen
    Oct 12, 2020

    I made this pie last night and i have to say it is the best recipe i have ever tried! it was delicious and will now be my new "go to" apple pie recipe!!!

  • Trudi
    Oct 11, 2020

    Worst apple pie filling recipe EVER! I followed the instructions exactly and after an hour of cooling, I cut the first piece. I had to drain more than a cup of liquid out of it. I'm so upset. Flavor is also lacking. I cannot tell you how disappointed I am with this recipe.

  • David
    Oct 10, 2020

    Excellent recipe, I added a few things and tweaked the sugars. I also highly recommend using more than one type of apple for better flavor. I use Macs, cortland and Granny Smith. Makes for great flavors.

  • Miranda
    Sep 27, 2020

    I did the recipe to the T because I saw a review complain that everyone tweaks the recipe and reviews their version rather than the original recipe and they are right. So I followed the recipe exactly and it is absolutely delicious. I will critique it though. Ginger was a little too strong especially paired with the nutmeg it truly over powered the cinnamon taste. It definitely came out liquid-y however I found when you let it cool for about 45 mins the liquid becomes less runny. I used a Pillsbury pie crust. Phenomenal. I did set up the pie crust and the sugar mixture first then sliced the apples up and mix together to avoid letting the apple pie filling become to watery. Didn’t really change anything. But the pie is truly delicious without adding or subtracting any ingredients.

  • Paula
    Sep 6, 2020

    You should use milk, not egg white to brush on the pie crust. Pie crust edges do not need to be covered with foil until the end, if they’re browning too quickly. Time given is not long enough to cook the filling. It needs twice as long as stated here. It also needs a higher starting temperature. It should be baked at 425 degrees for the first 20 minutes then turned down to 375 degrees to bake for a further 40 minutes or so. Also, I used Bramley apples and it came out a bit tart so I’d increase the sugar and also the flour and it is liquidy.

  • isthisabadjoke
    Aug 7, 2020

    Lovely recipe. For those who had issues with soupy pie or apples that did not cook up, try making sure that you are using a baking type apple as opposed to a "snack variety." They are not successfully exchanged.

  • raz
    Aug 5, 2020

    Is there an egg substitute we can use for the egg whites? Also, if we use heaping tablespoons of flour, it will prevent the filling from being too watery right? Just want to confirm.

  • Toya
    Aug 2, 2020

    I have made this pie at least five times and each time I get rave reviews. My grandmother and mother said its the best apple pie they've ever had. I do cook it a little longer to make certain the apples aren't crunchy. Delicious ?? ??

  • Lani
    Jul 26, 2020

    Really yummy, only complaint is that like other people, the pie had soooo much liquid in the bottom. No biggy though, i just poured the liquid out carefully. Next time I would use more flower of cook the apples a bit first. The taste is great though! I used a bit less ginger, just because I was afraid it would be too overpowering, and it turned out good. Will make again.

  • Teresa
    Jul 18, 2020

    Mine came out super liquidity and my apples were still crunchy. I have to bake it again. The flavor was okay.