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Close-up of a golden-brown, lattice-topped apple pie in a clear pie dish. The crust is flaky and shiny, conveying warmth and a homemade feel.

How to Make A Classic Homemade Apple Pie Recipe

Dusty of Linen & Wildflowers
This classic homemade apple pie is a cozy, timeless dessert featuring a flaky, buttery crust and tender, cinnamon-spiced apples. Made with your own homemade apple pie filling, it’s naturally sweet, full of flavor, and perfect for fall, holidays, or any special occasion. Serve warm with vanilla ice cream or whipped cream for the ultimate treat!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Course Dessert
Servings 8 servings
Calories 380 kcal

Equipment

  • 9-inch Pie Dish
  • Large Spoon
  • Serving Spatula
  • Cooling Rack

Ingredients
  

  • 1 Quart Homemade apple pie filling Store-bought or homemade is fine in a pinch.
  • 1 double-crust pie dough
  • 1 egg beaten (for egg wash)
  • 1 tablespoon butter optional, to dot on top of filling
  • 1 tablespoon sugar optional, for sprinkling on top

Instructions
 

  • Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips while baking.
  • Roll out half of your pie dough and fit it into a 9-inch pie pan. Trim edges, leaving about ½ inch of overhang.
  • Spoon your homemade apple pie filling into the prepared crust. Dot the top with butter for extra richness.
  • Roll out the second half of the dough and place it over the filling. Trim, crimp, and seal the edges.
  • Cut 4–5 small slits in the top crust to allow steam to escape, or create a lattice crust for a decorative look.
  • Brush the top crust with a beaten egg mixed with 1 tablespoon of water. Sprinkle sugar over the top if desired — it adds sparkle and crunch.
  • Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35–45 minutes, until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 2 hours before slicing. This allows the filling to set and gives you clean, beautiful slices.

Notes

How to Make a Lattice Top Crust-Step-by-Step Instructions

  1. Chill the top dough: Keep your rolled top crust chilled for at least 10–15 minutes so the strips hold their shape while you work.
  2. Roll to size: Roll the top dough into a circle slightly larger than your pie (so you have some overhang to trim).
  3. Trim the edges: Trim the dough so the outer edge is neat — you’ll have excess after weaving to crimp with the bottom crust.
  4. Cut even strips: Using a sharp knife, pizza cutter, or pastry wheel, cut the top dough into even strips about ½–¾ inch wide. A ruler or the straight edge of a pastry board helps keep them consistent.
  5. Lay the base strips: Place half of the strips across the filled pie horizontally, spaced evenly with small gaps between them. Leave the outer ends hanging over the rim.
  6. Fold back alternating strips: Fold back every other horizontal strip halfway toward the edge of the pie (so they’re out of the way).
  7. Add a vertical strip: Lay one strip vertically across the center of the pie where you folded strips back, pressing the ends gently into the overhang.
  8. Unfold and repeat: Unfold the folded horizontal strips over the new vertical strip. Now fold back the opposite set of horizontal strips and place another vertical strip next to the first. Repeat this folding, placing, and unfolding process until the pie is covered in a woven lattice.
  9. Adjust spacing & tuck ends: Shift strips slightly if needed so spacing looks even. Tuck and overlap strip ends into the bottom crust overhang.
  10. Trim excess dough: Trim any excess strip ends so they’re flush with the bottom crust overhang.
  11. Seal & crimp the edge: Press the top and bottom crusts together and crimp (flute) the edge to seal.
  12. Finish & chill (optional): Brush the lattice with egg wash (1 beaten egg + 1 tbsp water) and sprinkle sugar if desired. Chill 10–15 minutes if the dough feels soft.
  13. Vent & bake: If your lattice has small gaps, that’s your venting. Bake according to your pie recipe — typically start high (425°F/220°C) then lower (350°F/175°C) — until the crust is golden and filling bubbles.
Tips: work quickly and keep the dough cool to prevent it from stretching. Use a thin offset spatula to lift the strips. If any strips tear, patch them with small dough pieces and press gently. A lattice top not only looks stunning — it also helps the filling reduce and bubble without bursting the crust.

Tips for a Perfect Apple Pie

  • Use a mix of apples: Combine tart and sweet varieties (like Granny Smith, Honeycrisp, or Fuji) for balanced flavor.
  • Don’t overfill: Leave a little space so your filling doesn’t bubble over.
  • Prevent soggy crust: Brush the bottom crust with egg white before adding filling or bake on a preheated sheet pan.
  • Let it rest: Cooling fully ensures the filling sets and slices neatly.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 52gFat: 18gSaturated Fat: 10gCholesterol: 55mgSugar: 26g
Keyword Apple Pie Recipe, Classic Apple Pie, Easy Apple Pie Recipe, Homemade Apple Pie Filling
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