Apple Pie Recipe

Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving!

What Are the Best Apples for Apple Pie?

When making homemade apple pie, it’s important to choose apples with the right texture and flavor. The best apples for apple pie are crisp and firm, with an equal balance of sweetness and tartness. We love using the Granny Smith apple due to its tangy, tart flavor and its firm flesh that doesn’t break down in the oven.

The juicy, sweet, and firm Honeycrisp is also a great choice for homemade apple pie. (Make sure to stock up on this apple in the fall while it’s in season!) The Gala apple is a great option year-round, with a mildly sweet taste and a crisp texture that doesn’t get mealy in the oven. Prefer a softer apple pie with a natural sweetness? Choose Golden Delicious apples.

For the best apple pie possible, there’s just one variety of apples we’d avoid completely—the Red Delicious. These apples may taste yummy on their own, but they lack the tartness that really enhances the rich apple flavor of an apple pie. They also break down in the oven and become mushy.

How to Store Apple Pie

We’d be surprised if you end up with any leftovers, but not to worry—your extra homemade apple pie doesn’t have to go uneaten! To keep the pie fresh, allow it to cool for 2 hours after baking. Cover the entire pie with plastic wrap or aluminum foil, and store it at room temperature for up to 2 days. Still have some left? Store it in the fridge for 2 additional days! When you’re ready for a slice, just heat it up in the microwave for a few seconds.

Want to store your baked apple pie for a longer time period? You can keep this sweet treat in the freezer for up to 4 months! Assemble and bake your easy apple pie as directed in the recipe and let it cool completely. Wrap your pie tightly with plastic wrap, seal it in a 2-gallon freezer storage bag and place it in the freezer. When you’re ready to eat the pie, unwrap it and let it thaw at room temperature for an hour. Stick it in the oven at 375°F.