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Saigon cinnamon and freshly grated nutmeg are the keys to making this the best homemade apple pie around.
How have I had this website for over 5 years and not shared our classic apple pie recipe? Today is your lucky day! A good friend from my kids school shared with us her apple pie recipe several years ago. She is an amazing baker with so much knowledge.
I was so thankful to her for writing out the steps to making a delicious pie, including 2 key ingredients that we’ll talk about below.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Angela says, “I have made two pies since I found your recipe. Best crust recipe ever. And the pie recipe is awesome. Thank you so much for sharing.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Karla says, “This recipe is simple and delicious! It was my first time making apple pie. I loved the easy to follow recipe. Will definitely be making this pie again. The family greatly appreciated. Thank you!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Thuy says, “This is it! Your search for the best apple pie is over! It was delicious! I strongly suggest you to use a 9-inch baking dish. I had a 9.5 and I couldn’t seal the pie very well. Definitely buying a 9-inch dish just for this pie!”
This apple pie recipe is loaded with over 4 pounds of apples. So what is the best type of apple for baking? You want an apple that is not overly sweet and won’t turn to mush when baking.
Granny Smith apples are a classic apple pie apple. They are tart and have a firm flesh. Honeycrisp add a little sweetness to pie. Jonathan, Pink Lady, Fuji, Winesap and Braeburn are also great choices that you should be able to find in your grocery store.
Just a note that I don’t prefer Golden Delicious apples because the tend to get too soft during baking.
There are a couple of key ingredients for our homemade apple pie. The first two are key to making the best apple pie:
Should you cook apples before putting them in pie? Soft apples are a must for us in apple pie. Because of this, we like to soften our apples first in a saucepan on the stovetop.
This will create a nice, syrupy apple mixture that you can pour into your pie shell. (Secret hint…we make apples like this and serve them over ice cream. So good and no need to bake anything!)
You can also try our canned apple pie filling.
You can try lowering the sugar if you’d like. We’ve gone down to ½ a cup of sugar at different times. It’s really a matter of taste…and even what apples you choose. If your apples are more tart, then you might want the full ¾ cup sugar. If they are sweeter apples, try lowering the sugar.
I recommend making a homemade double pie crust for our apple pie. You can use my grandma’s pie crust recipe. Or you use your own favorite homemade pie crust. Everyone needs a shortcut at times, though.
If you don’t have time to make your own pie dough from scratch, Pillsbury refrigerated pie crust is very good. No mess and a soft, flaky crust. Either way, this pie looks amazing if you make a lattice crust.
You can keep pies at room temperature for 2 days. If you’re going to keep it longer than that, place it in the refrigerator. Pies are generally best eaten within 4 days of baking. Be sure to cover your pies with plastic wrap or foil once they are cut into.
You can also freeze the pie for up to 6 weeks. Allow the pie to thaw in the fridge completely before opening the container and serving.
Apple pie a la mode is a fancy way of saying apple pie with a scoop of vanilla ice cream. We like to serve our pie warm so the ice cream melts in a little bit. It’s the best apple pie recipe around.
During apple season, you might find you want a new apple recipe to enjoy. Here’s a few we love!