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Mom’s Best Apple Pie Recipe

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Looking for the best apple pie recipe? Well, you’ve found it! Mom’s classic apple pie is the perfect combination of tart and sweet, with a flaky, buttery crust. Serve with a scoop of your favorite vanilla ice cream, and you’ll have a delicious dessert that will make everyone happy this fall season!

best apple pie recipe with lattice homemade crust

The easiest apple pie for the fall season!

Why should you make your own apple pie, you ask? Well, there’s nothing quite like the aroma of a homemade apple pie wafting through your house. It’s a scent that’s almost as comforting as the pie itself!

But, this isn’t just any pie; it’s mom’s apple pie – evoking memories of cozy family gatherings around the holidays at Grammy’s house.

Sink your teeth into the flaky, golden crust as it gives way to a warm and sweet filling. Each bite is a delightful mix of perfectly sugared apples with a hint of cinnamon in a lightly spiced, buttery sauce.

Trust me when I say that this is the best apple pie recipe you can make from scratch- you’ll never go store-bought again!

Apple pie with lattice crust overlay

The best apples for apple pie

Apples are the star of this classic sweet treat.

When selecting the type of apple to use for your pie, you’ll want to keep a few things in mind. You’ll want an apple that won’t turn mushy when it bakes and has enough natural sweetness that you don’t need to add too much sugar.

My favorite kind of apple to use is Honey Crisp Apples. Not only are they in season, but they have the perfect combination of crisp and sweet with a hint of tartness.

If you want a sweeter apple, Fuji Apples are a close second. I typically use a 1/2 cup of sugar when using one of these types of apples.

Another type of popular apple is the tart Granny Smith. This type of apple needs the most sugar when baking, so I would suggest 1 cup instead.

ready-to-bake apple pie

Ingredients needed to make the best apple pie recipe

To make this dessert at home, these are the apple pie ingredients you will need:

  • Apples: Once you’ve chosen your favorite apple (my suggestions are above!), you’ll need to peel, core, and thinly slice 6 medium apples. I love this apple peeler to make things easier on yourself!
  • Sugar: Depending on the type of apple you choose, you’ll need 1/2 to 1 cup of sugar. You can use granulated or brown sugar. Using white sugar will give your apple pie a brighter flavor, while brown sugar will add a more robust caramel flavor.
  • Flour: Adding in all-purpose will help thicken your pie filling. You’ll need 1/4 cup of all-purpose flour or cornstarch. For a gluten-free option, substitute a 1:1 ratio of gluten-free flour.
  • Spices: A medley of ground cinnamon, nutmeg, and a dash of salt will give your pie an amazing flavor.
  • Butter: Slice up two tablespoons of chilled butter to sprinkle over the apple filling before baking it so that it will melt and add creaminess to the pie.
  • Water: Brush a bit of water over the top of the unbaked pie to make the sugar sprinkle stick before placing it in the oven.
  • Pie Crusts: This apple pie recipe will work with either homemade pie crusts or a store-bought one. If you’re feeling adventurous, try making your own! (They are so delicious and I’ll be sharing my recipe, soon!)
apple pie ingredients

Kitchen equipment needed

To protect the edges of the pie from getting too browned, you’ll want to protect it with some aluminum foil.

apple pie ready to bake

What to serve with mom’s apple pie

This classic apple pie is best served warm with a scoop of your favorite ice cream on top. Vanilla or cinnamon-flavored ice cream pairs nicely with the spicy-sweet flavors in this dish.

For an extra special touch, try adding a little homemade caramel sauce and some freshly whipped cream for the ultimate fall dessert!

Tip: Need a second pie to serve at Thanksgiving dinner? Make this classic pumpkin pie with a dollop of fresh whipped cream!

apple pie a la mode

Frequently asked questions about classic apple pie

Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!

If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.

Is it better to cook apples before making pie?

It’s not necessary to cook the apples before making your pie. The baking process will cook the apples and give them a soft, creamy texture.

Can I use frozen or canned pie filling instead?

Yes, you can! But nothing compares to homemade fresh filling made from freshly picked apples.

What is the secret to a good pie crust?

My secret to a good pie crust is to keep it cold and use butter, not shortening. Keeping it cold will help the butter in the dough stay solid and create flaky layers when baked.

How do I avoid burning the top of my apple pie?

If you notice that the top of your pie is browning too quickly, place a sheet of aluminum foil over the top of the pie. This will help to prevent it from burning.You could also move it to a lower shelf in the oven.

scrumptious apple pie

Can I make this pie ahead of time?

Yes, you can make this apple pie ahead of time and store it in the refrigerator. When you’re ready to bake it, let it sit at room temperature for a few minutes before baking.

Is it possible to freeze an apple pie?

Yes! You can freeze your apple pie for up to three months. To do this, let the pie cool completely before wrapping it in plastic wrap and aluminum foil.

When you’re ready to eat it, thaw the pie overnight in the refrigerator and bake as directed in the recipe card down below.

How do I store leftovers?

Any leftover apple pie should be stored in an air-tight container and kept in the refrigerator for up to four days.

More Grandma-Approved Recipes To Try

If you enjoyed this recipe for mom’s easy apple pie, take a look at some of these other yummy recipes:

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classic apple pie

Apple Pie with a Lattice Crust

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Looking for the best apple pie recipe? Well, you’ve found it! Mom’s classic apple pie is the perfect combination of tart and sweet, with a flaky, buttery crust. Serve with a scoop of your favorite vanilla ice cream, and you’ll have a delicious dessert that will make everyone happy this fall season!

  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings 1x


  • 1/21 cup of granulated or brown sugar (depending on the apples tartness, see notes)
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • dash of salt
  • 6 cups of peeled and thinly sliced apples ~ 6 medium apples
  • 2 tablespoons of chilled butter
  • 2 teaspoons of water
  • 2 teaspoons of sugar
  • 2 unbaked pastry pie crusts


  • Preheat oven to 425 degrees.
  • Make two pastry pie crusts, or use two pre-made pie crusts. 
  • Place one pie crust in the pie plate and trim the overhanging edge. Save the other pie crust for the top of the pie.
  • Peel, core and slice the apples until you have 2 packed cups. 
  • In a large mixing bowl, combine the sugar, flour, cinnamon, nutmeg and salt.
  • Then add the apple slices to the sugar and flour mixture. Stir until the apples are evenly coated. 
  • Pour the apples into the unbaked pie crust. 
  • Cut up the cold butter and sprinkle the pieces on top of the apples. 
  • Roll out the second pie crust and cut it into 1/2 inch wide strips with a pastry wheel
  • Place 5-7 strips across the pie going in one direction. 
  • Then take another 5-7 strips and weave them into the original strips, weaving them in and out. 
  • Fold the edegs of the pie crust over the edges of the lattice.
  • Then use your fingers to pinch the edges of the pice crust to create a pinched-edge rim.
  • Brush the top of the crust with water and sprinkle 2 tsp. of sugar on top. 
  • Cover the outside pinched rim of the pie with a ring of aluminum foil to keep it from burning. 
  • Bake for 35-40 minutes on 425 degrees. 
  • Then, remove the foil on the edge and bake another 15 minutes until golden brown and the filling is bubbling. 
  • The pie is done when the filling is bubbling in the middle. 
  • Allow the pie to cool for 2 hours before serving at room temperature. Or store for up to 4 days in the fridge. Reheat before serving.
  • Especially delicious when served with vanilla ice cream.


  • I believe the best apples in season are Honey Crisp apples. It’s the perfect combination of crisp and sweet with a hint of tartness. Fuji apples are a close second, if you want a sweeter apple. I use half a cup of sugar when using one of these types of apples. 
  • Use more sugar when using more tart apples, like a Granny Smith apple. I would use 1 cup of sugar when using Granny Smith or Golden Delicious.
  • My pie plate is a very deep, 9-inch pie plate, which is helpful when making apple pie. If you use a regular-sized pie plate, the pie filling will be mounded up over the edge. 
  • It takes a while to peel, core and slice the apples. This apple peeler, corer and slicer makes it so much easier. I love mine for making apple pies!
  • Author: Laura
  • Prep Time: 45
  • Rest Time: 2 hours
  • Cook Time: 55
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1/8 of pie
  • Calories: 303
  • Sugar: 13 g
  • Sodium: 302 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 18 mg

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