The Best Apple Pie EVER.

*Edited November 2014-Got a new camera and updated pictures!

First of all, I am so sorry for the lack of posts!! The past month has been a whirlwind, and I have so many recipes to share with you. Since Christmas is next week, I’m going to post some of my favorite sweet treats in the next few days. Get ready!


Here is the first installment of such posts: the best apple pie ever. Declaring a recipe as “the best ever” is a bold statement. I don’t take it lightly or use it often. I’ve made this pie over and over again, and each time the friends and family I share it with agree that it is the best apple pie. So, dear readers, today I’m going to share how to make this holiday staple!


So, what makes this apple pie so special? Let’s take a look at some key ingredients. The type of apple you use does make a difference. I use granny smith, but I’ve successfully made it with other varieties. As long as you choose a hard, tart apple, the end result will be delicious. Honeycrisp apples are great for baking as well.



The apples are tossed in an incredible mixture of butter and sugar which you boil on the stove, creating a caramel-like sauce. Cinnamon, nutmeg, and vanilla flavor this filling as well. I like to reserve about 1/3 of a cup of this filling to brush on top of the pie crust. With this trick, the top layer of pie crust becomes flavorful, sweet, and turns a beautiful golden-brown color.


Making homemade pie crust, in my opinion, is non-negotiable. I made two batches of my one minute homemade pie crust in the food processor. It only takes a few extra minutes to make your own, but the difference in flavor is undeniable.


No, this is not a “healthified” recipe. Yes, there is a LOT of butter and sugar. It’s a recipe I only make once, maybe twice, a year to share with family and friends on holidays, and I don’t cut any corners on it. Look no further for the best apple pie recipe ever–this is it!

The Best Apple Pie Ever


  • 2 batches of my one minute homemade pie crust (or 1 if you roll it out very thinly!)
  • 7-8 small granny smith apples, peeled, sliced, and cored
  • 1 stick butter
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla

1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.

2). Preheat oven to 425F.

3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.

4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.

5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.

6). Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.

7). Allow the pie to cool before serving. Enjoy!

Serves: 8-10 people.

Recipe adapted from: 

Adapted recipe courtesy of Audrey’s Apron.


404 thoughts on “The Best Apple Pie EVER.

  1. I have made this pie a handful of times now. The first time I made it as is. I had issues with it being tart and the apples underdone. The second time I added almost an hour on to the baking time and it was delicious (still a little tart for me though). The third time I used Fuji apples and same updated cooking method it was perfect. Today I have officially made my own version of the recipe.

    Just replace the Granny Smiths with Fuji apples
    Bake at 425 for 25 min
    Keep oven door closed turn the oven to 350 and bake for 1 hour 30 min

    Please note I use a stone pie pan and this may cause the need for me to cook it so long

  2. I baked this pie today and it turned out pretty good. The flavor is delicious. It didn’t look super beautiful, but eh it is still really yummy. Thank you for posting this recipe

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  4. I have a question! I want to make my own pie crust when I try this recipe, do I need to bake the “bottom” crust a little before I add the pie filling? Or shall I just put the apple pie filling directly on the raw dough?
    Thanks for sharing!

  5. I made this as a surprise for my husband last night – my first apple pie ever – and he gave it an “A”; said it was a “rousing success”! We especially loved the caramel on the dough on the top of the pie – delish! Thanks for posting this!

  6. Hello. I look forward to trying this recipe; however, I plan to use a different pie crust recipe. Does pouring the extra sauce over the crust only work with your pie crust recipe or will it be okay to do so with other pie crust recipes? I am worried about sogginess. Thank you!

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  9. This IS the best apple pie! I made it with premade crust and used half Granny Smith and half fugis that were on sale: carmelly; tender deliciousness! I don’t use flour much so used corn starch ( 1 big T) mixed in with the water for the apple mixture and it worked great. Thanks for this awesome recipe!!

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  11. I made your pie for my family reunion this past weekend. Everyone absolutely LOVED it!!!
    It was the best dessert on the table ❤️

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  13. I made this for a 4th of July party yesterday and it was a hit!! Thank You!! Followed the directions exactly and it turned out perfectly. It was the first pie gone! I will definitely use this recipe again. Thank you!

  14. Have you ever prepped this pie in the morning and then stuck it in the fridge to bake in the evening? Would you wait until right before baking to brush the caramel filling on top?

    • I haven’t! I’m really not sure how it would do. You might also have to cook it a little bit longer since it’ll be coming from the fridge? But that’s really just a guess, I have no idea! Let me know if it works after you try it.

  15. Best and most delicious apple pie recipe I have ever made. Only change was that I used a little bit less sugars and replaced brown sugar with coconut sugar. My whole family inhaled it.

  16. Can’t wait to try this recipe but please format the print button so it only prints the recipe and not the whole blog page including the comments. Cheers

  17. If you live in a high altitude area do you need to make any adjustments to the recipe (especially the pie crust) to have it turn out good?

    • Typically when baking in a high altitude area the answer is yes; however, I don’t live in high altitude so I’m really not able to comment on how to alter this recipe. I’m sorry! I would suggest doing a Google search for high altitude pie baking and see what others have done. Good luck!

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  23. I’ve made this recipe twice in one week. Sooooo not a “once in a while” pie once you taste it. I made one for my family and then a few days later made one for my office. Seriously this is the best pie ever! If you’re reading this and on the fence, stop scrolling and make the pie. The reviews from my family and coworkers is unanimous – best they’ve ever tasted. Thank you! This is a keeper.

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  25. Quick question…the pie was delish..BUT it was super runny….did we maybe not boil the ingredients long enough? It wasnt really a paste when we poured it…..

    • Did you let the pie cool for at least a couple hours? If not, it will be runny. It’s actually best the next day from a texture perspective. I think you did it correctly, it shouldn’t be a paste by the time you pour it but a smooth slightly thickened liquid.

  26. How long did you boil the butter and flour mixture, en again with all the ingredients added? I did for what I thought was long enough based on the directions but in the end I basically got clumps of buttery sugar. 😦

    • Oh no! My guess is it cooked too long. I literally set a timer for one minute from the time the mixture starts boiling across the entire surface. Then I reduce the heat to low and set another one minute timer for it to simmer. It doesn’t take long at all.

    • What I found when I tried to research this is it’s best to make the pie entirely and freeze the whole thing after it’s done baking. Then when you’re ready, take it out, defrost, and warm it up in the oven.

      • Hi Kim! Thank you so much for sharing this helpful Information! Also, if you can share the oven temperature and amount of time it needs to warm up in the oven, that would be very helpful too.

      • I haven’t actually done the method yet, but will have to in a couple of weeks for a couple events. Correction however, don’t let it thaw. It’ll get soggy. It also doesn’t need to be baked until it’s ready for serving. I’ve read to preheat oven to 450, load the frozen pie, bake for 25 minutes, reduce to 375 and bake for 40 to 50 (until crust is golden). Don’t bake beforehand, don’t let it defrost on its own.

    • I have two sizes as well. I believe my bigger one that I use most often is 9.5″. I use the same recipe but maybe add an apple or two when I’m using that one since it’s a little bigger/deeper.

  27. I made it and it was DELICIOUS! It was my first try to make an apple pie and i’m glad i used this recipe. Quite a success and i felt mighty proud as if the recipe was mine, haha! Thank you so much for sharing, Audrey!

  28. I made it and it was DELICIOUS! It was my first try to make an apple pie and i’m glad i used this recipe. I used Fuji and i simmered the apples in the sauce for 15min before pouring it in the pie. Quite a success and i felt mighty proud as if the recipe was mine, haha! Thank you so much for sharing, Audrey!

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  30. I have to say it’s pretty nice to be mingling at a neighborhood potluck and keep hearing people say, “You have to try the apple pie! It’s SO GOOD.” Then you get to say, “Oh, did you like it? I made it,” with as much modesty as you can manage. Thanks, Audrey — my new favorite apple pie recipe!

  31. confused…initially includes cinnamon, ginger, nutmeg & lemon juice. Later it says cinnamon, nutmeg & vanilla. Not sure which is right. Can you explain…both say Best apple pie recipe ever.

  32. This was the BEST Apple pie I’ve EVER made!!! Seriously!!! I’d make two as one went pretty darn fast. It was amazingly delicious!!!!! I did have to cook it a bit longer than called for but so worth it.

  33. I’ve made this pie a few times now and it’s my husband’s favorite! I’m making it again for thanksgiving but I was wondering if I could make it tonight (Tuesday night) and freeze it until Thursday to bake?

    • Oh no! It sounds like you boiled it too long. That has happened to me before. It actually still turned out great after baking. I definitely set a timer for the one minute boil/one minute simmer.

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