This homemade apple pie is quite simple to make and always gets rave reviews whether it’s made with a double crust or topped with a crumb topping.
This is the apple pie recipe my mom has used my whole life and it always gets rave reviews. I have no idea where she got it. I’ve changed up her recipe the slightest bit, but otherwise, it’s the same. We’ve both made this pie so many years neither of us needs to pull out the recipe card anymore to make it.
Homemade Apple Pie Crust
As for the crust, there’s nothing like my simple pie crust, but feel free to buy a premade crust if you just need to keep it simple. In a pinch I’ll use a premade crust and roll it out just a little bit to get it thinner. If you’d like just a bit more cinnamon to your pie, go bold and mix a pinch into the crust with the flour.
Best Apple for Homemade Apple Pie
I grew up using MacIntosh apples for pie and over time switched to Washingtons. But I’ll also use Ida’s or Galas. You can buy whatever apples you want, but try to stick with a crisper apple so your pie doesn’t turn to mush filling. You may also want to cut back on the sugar a bit if you go with a sweeter apple or add a bit more if you go with a tarter apple.Print
- Single or double pie crust (premade or use this simple pie crust recipe)
- 8–9 medium-sized tart apples, peeled and sliced thin (slice top to bottom in wedges) to fill a pie pan to heaping over.
- 3/4 cup sugar
- 1 TBS. ground cinnamon
- 1 TBS. flour
- 1 TBS. milk
- 1 tsp. vanilla extract
- Preheat oven to 375°F.
- Roll and put pie crust in 8-9 inch pie plate.
- Mix sugar, cinnamon, and flour together then toss with sliced and peeled apples.
- Pile apples into the pie crust and move around to fill the pie pan as evenly as possible. You want it to be a bit heaped up as the pie sinks as it bakes.
- Splash milk and vanilla evenly over top of the pie.
- Dot top with 2 tablespoons butter cut into small pieces.
- Cover with a top crust or crumb topping.
- Poke some holes in the crust to vent steam as it bakes then bake for approximately 45 minutes. I usually check it after 35 minutes to see if the apples are soft.
- If crust starts browning too rapidly, loosely cover with foil until it is finished.
Originally published November 16, 2012. Updated and republished 3/19/19.