Apple pie recipe

Every apple pie recipe on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products.

A classic pie that can’t be beat. When it comes to all-American desserts, there’s nothing more classic than apple pie. There’s just something about a gorgeous, sky-high apple pie that’s both comforting and irresistible—especially if it’s made from scratch. But if you’ve never made homemade apple pie before, we know it can sound a bit intimidating. Looking for a variation on apple pie instead? How do you make homemade apple pie from scratch?

The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to 2 days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking. Do you cook apples before putting them in a pie?

Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won’t sag when baked—but it’s not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they’ll bake up evenly into a thick, luscious filling. Why is my homemade apple pie watery? To prevent your apple pie from being too watery, make sure you’re using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin.