Homemade Apple Pie is my favorite to eat on the 4th of July, and during the winter holidays. After the leftover turkey, gravy and cranberry sauce is tucked away in the refrigerator and all the dishes are done comes my favorite part of every Thanksgiving: snuggling up by the fireplace with a slice of this Homemade Apple Pie with a scoop of vanilla ice cream, and reminiscing with the family about past holidays. There’s something warm and familiar about the sweet apple filling and homemade pie crust with ice cream melting into every crevice. This classic apple pie recipe is so easy to make; it can become part of your favorite holiday traditions too.

Ingredients in Homemade Apple Pie

Gather the best apples, some delicious spices, a rolling pin and a pie dish and you’re well on your way to making an easy apple pie recipe that everyone will love! Here’s what you need:

6 medium, tart apples: Six medium-sized apples is approximately 3 pounds. I like to use the combination of Granny Smith and Honey Crisp, but you could also use Golden Delicious, Jonagold, Pink Lady, or Braeburn apples. 2 cups apple juice: Any brand works great.½ cup white sugar ½ cup brown sugar ¼ cup cornstarch1 teaspoon cinnamon: A little more to sprinkle on top, if you like.½ teaspoon salt¼ teaspoon ground nutmeg: This warm spice pairs beautifully with the cinnamon and apples.Two 9-inch homemade pie crusts: We have a delicious and EASY pie crust recipe here or you can use a frozen crust from the store.1 egg white: You’ll use this to create an egg wash to lightly brush on top of the crust. It gives the crust a gorgeous glossy sheen.

Best Apples for Apple Pie

The best apples for apple pie are firm apples that won’t break down to mush while cooking. I also like to use at least two kinds of apples in my apple pie. I always use Granny Smith apples in my pie. They are a firm apple and I love the tartness. For the second apple, I usually use a sweeter apple, but still firm. Depending on what’s available in my local market, I’ll complement the Granny Smith apples with either Pink Lady, Honey Crisp, Fuji, or Gala apple slices.

Homemade Apple Pie Crust

Any delicious pie begins and ends with the pie crust. Making that light, flaky, buttery crust is actually very simple. Click here for how to make a delicious pie dough for the Perfect Pie Crust. From there you can create a beautiful lattice crust or keep it simple with slits and forked edges.

How to Make the Best Apple Pie Filling

Homemade apple pie filling is so easy to make, you’ll never go back to the canned stuff again. Here are a few tips to make rich, thick filling:

Cook the apples ahead of time (see recipe below). Cooking the apples down a little bit ensures you have complete control over how the top of the crust looks. Since the apples cook down during baking, the crust could look a little lumpy. If they’re cooked down before baking, the top crust will stay nice and smooth.Soak your apples in apple juice. Buy any kind of inexpensive juice you like. Letting your sliced apples soak in apple juice enhances the natural apple flavor and prevents browning. You can also add a squeeze of lemon juice to keep them from browning.To keep it from becoming too runny, add a thin layer of flour to the bottom of your crust before spooning in the pie filling.Cut slits in the top crust to allow moisture to escape during baking.Let the pie cool completely before slicing. This pie is ideal for baking the day before so it will be perfectly set when it comes time to serve.

How to Store Apple Pie

You can store this Homemade Apple Pie at room temperature for up to two daysOr store the pie plate in the refrigerator covered loosely with plastic wrap. Just make sure not moisture gets trapped inside or it can become soggy.To freeze, wrap the pie pan tightly with freezer wrap and store up to four months. To reheat, let it thaw in the refrigerator, then bake in the oven for about thirty minutes, until warm.

Frequently Asked Questions About Apple Pie

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