Bake the perfect homemade apple pie without any fuss using my quick and easy recipe - all you need is 8 basic ingredients.
Make the flaky, golden pastry and sweet cinnamon apple filling entirely from scratch and have your apple pie ready to serve in just over one hour!
When it comes to desserts, this simple homemade apple pie is one of my most popular winter comfort foods.
It doesn't get any better than a piping hot apple pie served straight from the oven with ice-cream, cream or custard.
Just like apple crumble, butterscotch pudding and chocolate self-saucing pudding, this easy apple pie is sure to warm your tummy on a cold winters day.
Table of contents
Homemade Apple Pie Recipe From Scratch
It can sound a little daunting to make an apple pie completely from scratch... but I promise that you won't believe how easy it is!
There are two parts to making an apple pie - the pastry and the filling. While they're a tiny bit more time consuming than my cheats version (see notes below), the end result is well worth it!
From flaky, melt-in-your-mouth homemade pastry to the sweet apple and cinnamon filling, this is going to become your go-to dessert in no time.
Why You're Going To LOVE This Recipe
There's a very good reason this recipe ranks in our Top 5 most popular dessert recipes! Here's a few reasons you need to make it TODAY:
- Simple food = great food - prep, chill and then bake - this recipe is much easier than you may think!
- Family favourite - everyone LOVES the classic homemade apple pie... from the flaky, golden pastry to the sweet and juicy filling. Apple pie is always a winner with adults and kid alike.
- Made from pantry & fridge staples - meaning that this is a very budget-friendly recipe (even better if you have an apple tree nearby!)
- Better than pre-made, store-bought - once you've tried our homemade version, you'll never be able to go back to store-bought again.
- Melt in your mouth pastry - the homemade pastry will literally melt in your mouth while the apple filling is the perfect balance of sweet and tart.
- Time saving hacks - it's easy to make this recipe entirely from scratch or use some of our time saving hacks!
Equipment Required
To make your own pastry, you'll need either a food processor or a Thermomix, plus a rolling pin.
To make the homemade apple pie filling, you'll need a saucepan and stovetop or a Thermomix.
If you don't have these pieces of equipment then you can simply use store-bought pastry and canned pie apple!
And of course, you'll need a pie dish (or 24cm round baking dish) and an oven for baking the pie.
How To Make Homemade Apple Pie Shortcrust Pastry
Apple pie pastry is a homemade sweet shortcrust pastry. Once you've made it, you'll become OBSESSED and want to use it more and more!
What You Need
Homemade pastry is SO easy to make with my 4 ingredient recipe.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Plain flour - also known as all-purpose flour.
- Caster sugar - also known as superfine sugar. This variety of sugar is perfect for pastry as it dissolves easily when mixed with the dough ingredients.
- Butter - you can use either salted or unsalted butter in this recipe.
- Water - use ice cold water.
Step By Step Instructions
You can make this pastry in just 5 minutes (plus chilling time) using either a food processor or a Thermomix.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Process The Flour, Sugar & Butter
Place the plain flour, caster sugar and butter into a Thermomix or food processor. Mix until fine crumbs remain.
Step 2 - Add The Iced Water
Add the iced water and knead until combined.
Shape into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes, while you prepare the apple pie filling.
Super Easy Tip: There's NO need to blind-bake the pastry in my apple pie recipe!
Time Saving Tip: Use store-bought sheets of shortcrust pastry instead.
Apple Pie Filling
My apple pie filling is the perfect mix of sweet apples with a subtle cinnamon flavour.
What You Need
- Apples - Granny Smiths are generally considered the best apples to use for apple pie as they don’t go as mushy as some other varieties and their tartness is the perfect contrast to the sweet pastry. You can however use any type of apple you like! I’ve also used Pink Lady and Jonathan apples, although Granny Smith are my favourite pie apple.
- Raw sugar - also known as granulated sugar. Used in the filling, with extra sprinkled on top.
- Lemon juice - use store-bought lemon juice or freshly squeezed lemon juice.
- Cinnamon - use regular ground cinnamon.
- Egg - lightly beaten, known as an 'egg wash' for brushing the pastry with.
Step By Step Instuctions
Step 1 - Cook The Apple Filling
Place the peeled and chopped apples, a splash of water, cinnamon, raw sugar and lemon juice into a saucepan or Thermomix.
Cook the apple filling for 5 minutes or until the apples have just slightly softened.
Time Saving Tip: Alternatively, you can skip the apple pie filling step entirely and use canned pie apple (like this one) instead.
Drain any excess liquid from the apple pie filling.
Step 2 - Assemble The Pie
Remove the pastry from the fridge.
On a floured board, take two-thirds of the pastry and roll it out for the base.
Roll the remaining one-third out for the top.
Place the larger pastry sheet into the base of the prepared baking dish.
Spread the filling over your pastry base.
Add the smaller pastry sheet on top. Crimp the edges lightly with your fingers.
Brush the beaten egg over the top of the pastry and cut 3-5 slits into the pastry on top. I like to sprinkle a little raw sugar over the top too, for extra crunch!
Serving Suggestions
Apple pie is absolutely delicious on it's own.... but these accompaniments take it to the next level:
- Salted caramel sauce (store-bought or make your own using this super easy recipe).
- Ice-cream (vanilla - my personal FAVE!)
- Cream - either pouring cream or whipped cream.
- Thick custard.
FAQ's
Granny Smiths are generally considered the best apples to use for apple pie because they have a slightly tart flavour and hold their shape once cooked. However, you can use any variety of apple you like, such as Pink Lady and Jonathon.
An egg wash is a beaten egg brushed over pastry before baking. An egg wash gives pastry a beautiful golden sheen and a lovely crisp texture.
All ovens are slightly different, so here's how to check to see if your easy apple pie is cooked:
- the pastry will be golden and firm when touched;
- the filling will be piping hot in the centre.
Expert Tips
- Pastry time saving shortcut - if you're short on time, or don't have a food processor or Thermomix, then by all means use store-bought pastry and be rest assured that your apple pie will still taste amazing. You can either use shortcrust pastry on the base and the top, or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe!
- Sprinkling over raw (granulated) sugar - sprinkling sugar over the top of the pie before baking gives it a beautiful crunch when cooked. It also adds a little extra sweetness to the pie.
- Storing - this easy apple pie can be stored in an airtight container in the fridge for up to 3 days.
- Freezing - alternatively, apple pie can be frozen for up to 3 months.
- Defrosting - place frozen apple pie into the fridge to defrost before reheating in a low oven (or in the microwave).
More Winter Dessert Recipes
If you love this apple pie recipe, then you're going to fall head over heels in love with my collection of winter recipes (including our famous chocolate self-saucing pudding, lemon delicious, sticky date pudding and golden syrup dumplings).
Browse my entire collection of winter desserts here.
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Easy Homemade Apple Pie
Ingredients
For the pastry:
- 300 g (2 cups) plain flour
- 45 g (3tbs) caster sugar
- 150 g butter chopped
- 2-3 tbs ice cold water
For the filling:
- 7-8 apples peeled, or 800g canned pie apple (see notes)
- 2 tbs water only for conventional method
- 70 g (⅓ cup) raw sugar
- 1 tbs lemon juice
- 1 teaspoon cinnamon
- 1 egg lightly beaten
- 3 tbs raw sugar for sprinkling
Instructions
Conventional Method
- To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
- Slowly add the iced water and mix until a smooth dough forms. Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes. If using store-bought pastry sheets, place them onto the bench to defrost.
- Preheat oven to 190 degrees celsius (180 if using fan forced). Grease a 24cm pie dish and set aside.
- Meanwhile, place the apples and water into a saucepan over medium high. Stir occasionally for 5 minutes or until the apple has just started to soften.
- Mix through the sugar, lemon juice and cinnamon.
- Divide dough into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick.
- Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
- Drain any excess liquid from the apple mixture. Add the apple mixture to the pie dish and spread out evenly.
- Place the smaller piece of pastry over the apples, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
- Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).
- Cut a 3-4 slits into the top of the pastry.
- Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.
Thermomix Method
- To make the pastry, place the flour, sugar and butter into the Thermomix bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs). Add the iced water and knead for 2 minutes on Interval speed.
- Knead the dough into a ball on a lightly floured surface, wrap in plastic wrap and place into the fridge for at least 30 minutes. If using store-bought pastry sheets, place them onto the bench to defrost.
- Preheat oven to 190 degrees celsius (180 if using fan forced). Grease a 24cm pie dish and set aside.
- Place the apple slices into the Varoma dish. Fill the Thermomix bowl with 500g water and cook for 15 minutes, Varoma temperature, Speed 2.
- Sprinkle over the sugar, lemon juice and cinnamon and mix to combine.
- Divide the dough into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick.
- Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
- Drain any excess liquid from the apple mixture. Add the apple mixture to the pie dish and spread out evenly.
- Place the smaller piece of pastry over the apples, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
- Brush the lightly beaten egg over the top of the pie. Sprinkle over the remaining raw sugar (optional).
- Cut 3-4 slits into the top of the pastry.
- Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.
Notes
- Types of apples to use - Granny Smiths are generally considered the best apples to use for apple pie. They don’t go as mushy as some other varieties and their tartness is the perfect contrast to the sweet pastry. You can however use any type of apple you like! I’ve also used Pink Lady and Jonathan apples, although Granny Smith are my favourite pie apple. Alternatively, if you want to save time, you can use canned pie apple.
- If you use canned pie apple - you can cut out the steps for cooking apples, just spread the pie apple into the pastry base and cover with pastry top.
- Store-bought pastry vs homemade pastry - if you’re short on time or don’t have a food processor or Thermomix, then by all means use store-bought pastry and be rest assured that your apple pie will still taste amazing. You can either use shortcrust pastry on the base and the top, or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe!
- NO need to blind-bake the pastry in my apple pie recipe!
- Egg wash - before baking, I recommend brushing a lightly beaten egg over the top of the pastry. This gives the top a beautiful golden sheen with a lovely crispy texture.
- Sprinkling over raw (granulated) sugar - before baking gives the top a beautiful crunch when cooked. It also adds a little extra sweetness to the pie.
- All ovens are slightly different so here’s how to check to see if your pie is cooked: the pastry will be golden and firm when touched and the filling will be piping hot in the centre.
- Storing - apple pie can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months.
JodieT says
This is my go to apple pie recipe. Easy to make and there is nothing like a pie with homemade pastry.
This is a family favourite dessert at our place.
Lucy says
Absolutely!
Lisa says
Hi there, could I add rhubarb to the apple filling? would any changes need to be made?
Lucy says
Absolutely! I would just reduce the amount of apple slightly.