10 Best Apple Pie Recipes You Need to Try This Season

There’s nothing like a homemade apple pie. Seriously, the smell alone is worth the effort.

Whether you’re team classic double crust or all about that crumble life, this list has something for everyone. I’ve rounded up ten apple pie recipes that actually work, taste incredible, and won’t stress you out. Let’s get baking.

1. Classic American Apple Pie

Ingredients:

• 2 prepared pie crusts (homemade or store bought)
• 6 cups Granny Smith apples, peeled and sliced
• 3/4 cup granulated sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

Step 1: Preheat your oven to 375°F and get your pie dish ready.

Roll out one crust and press it into a 9 inch pie pan, letting the edges hang over a bit. Don’t stress if it’s not perfect. This is homemade pie, not a magazine cover.

Pop it in the fridge while you prep the filling. Keeping that crust cold helps it stay flaky.

Step 2: Toss those sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice in a big bowl.

Mix it really well so every slice gets coated. The flour is key here because it thickens up all those apple juices while baking. No soggy bottom on our watch.

If your apples look a little dry, that’s fine. They’ll release tons of juice as they cook.

Step 3: Pour the apple mixture into your chilled crust and spread it out evenly.

Dot the top with those little butter pieces. Trust me on this. The butter melts into the apples and makes everything taste richer.

Now grab your second crust and either lay it flat on top or cut it into strips for a lattice. I usually go simple here.

Step 4: Trim the edges, crimp them with a fork or your fingers, and brush the whole top with beaten egg.

Sprinkle that coarse sugar over everything for a little crunch and sparkle. Cut a few slits in the center so steam can escape.

Bake for 50 to 55 minutes until the crust is golden and you see bubbles coming through the vents. Let it cool for at least an hour before slicing. I know it’s hard to wait, but it needs to set up or you’ll have apple soup.

2. Dutch Apple Pie (Crumb Topping)

Ingredients:

• 1 prepared pie crust
• 6 cups Granny Smith apples, peeled and sliced
• 2/3 cup granulated sugar
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice

For the crumb topping:

• 3/4 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon

Instructions:

Step 1: Preheat your oven to 375°F.

Press your crust into a 9 inch pie dish and trim the edges neatly. Poke the bottom a few times with a fork so it doesn’t puff up.

In a large bowl, mix apples with sugar, flour, cinnamon, nutmeg, and lemon juice until everything’s coated. Pile it all into the crust. It’ll look like a lot, but apples shrink as they bake.

Step 2: Now for the best part. The crumb topping.

In a separate bowl, combine flour, brown sugar, and cinnamon. Add those cold butter cubes and use your fingers or a pastry cutter to work it all together.

You want it to look like chunky sand. Not smooth. Not paste. Just crumbly with visible butter bits. Those butter pieces create the crispy, golden topping you’re after.

Step 3: Sprinkle the crumb mixture all over the apples, covering them completely.

Don’t pack it down. Just let it sit loose and pretty on top. The edges might look bare, and that’s totally fine.

Place the pie on a baking sheet in case it bubbles over, then bake for 50 to 55 minutes.

Step 4: You’ll know it’s done when the topping is deep golden brown and the filling is bubbling around the edges.

Let it cool for at least an hour. The filling needs time to thicken up. If you cut it too soon, it’ll be runny, and all that work goes out the window.

Serve it warm with vanilla ice cream. Honestly, this is my favorite part.

3. French Apple Pie

Ingredients:

• 1 prepared tart crust (pâte sucrée or sweet shortcrust pastry)
• 5 cups Granny Smith apples, peeled and thinly sliced
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons apricot jam (for glaze)

Instructions:

Step 1: Preheat your oven to 375°F.

Press your tart crust into a 9 inch tart pan with a removable bottom. Make sure it’s even and trim any excess dough hanging over the edge.

Prick the bottom with a fork, then chill it in the fridge for about 15 minutes. This keeps the crust from shrinking when it bakes.

Step 2: While the crust chills, toss your apple slices with sugar, cinnamon, nutmeg, and lemon juice.

The slices should be thin and even. Like, really thin. This helps them overlap beautifully and cook evenly without leaving raw spots in the center.

Pat them dry with a paper towel if they’re releasing a lot of juice. Too much liquid makes the crust soggy.

Step 3: Arrange the apple slices in a circular pattern starting from the outside and working your way in.

Overlap them slightly so they look like little shingles on a roof. This is where it gets fun. You’re basically making edible art here.

Brush the apples with melted butter, making sure every slice gets some love. The butter helps them caramelize and turn golden.

Step 4: Bake for 40 to 45 minutes until the apples are tender and the edges start to brown.

While it’s still warm, heat up that apricot jam with a teaspoon of water until it’s smooth and brushable. Gently brush it over the apples for a glossy, bakery style finish.

Let it cool slightly before removing from the pan. Slice it up and feel fancy. This one’s a showstopper.

4. Caramel Apple Pie

Ingredients:

• 2 prepared pie crusts
• 6 cups Granny Smith apples, peeled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 3/4 cup caramel sauce (store bought or homemade)
• 1/2 cup chopped pecans
• 1 egg, beaten (for egg wash)

Instructions:

Step 1: Preheat your oven to 375°F.

Line a 9 inch pie pan with one crust, letting it drape over the sides. Keep it chilled while you prep everything else.

In a large bowl, toss apples with sugar, flour, cinnamon, salt, and lemon juice. Mix well so the apples are evenly coated.

Step 2: Pour half of the apple mixture into the crust, spreading it out evenly.

Drizzle about half of the caramel sauce over the apples, then sprinkle on half of the pecans. Now add the rest of the apples on top.

Drizzle the remaining caramel and scatter the rest of the pecans over everything. It might seem like a lot of caramel, but trust me, it all melts into the filling and tastes amazing.

Step 3: Roll out your second crust and cut it into strips for a lattice top.

Weave them over the filling or just lay them in a crisscross pattern if you’re short on time. Trim the edges, crimp them together, and brush the lattice with beaten egg.

This is where it starts looking really good. The egg wash gives it that golden, glossy finish.

Step 4: Bake for 50 to 55 minutes until the crust is golden and the filling is bubbling through the lattice.

The caramel might bubble over a little. That’s why I always put a baking sheet underneath. Saves you from scrubbing your oven later.

Let it cool for at least an hour so the caramel sets. If you cut it too early, it’ll be messy, but still delicious.

5. Apple Crumble Pie

Ingredients:

• 1 prepared pie crust
• 6 cups Granny Smith apples, peeled and sliced
• 2/3 cup granulated sugar
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice

For the crumble topping:

• 1 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

Step 1: Preheat your oven to 375°F.

Press your pie crust into a 9 inch pie dish and crimp the edges however you like. Doesn’t need to be fancy.

Mix apples with sugar, flour, cinnamon, nutmeg, and lemon juice in a big bowl. Dump it all into the crust and spread it out evenly.

Step 2: Time to make the crumble topping.

Combine flour, brown sugar, oats, cinnamon, and a pinch of salt in a bowl. Add the cold butter cubes and work them in with your fingers until the mixture looks like chunky breadcrumbs.

The oats add extra texture and make it taste even better. Don’t skip them.

Step 3: Scatter the crumble mixture all over the apples in an even layer.

Don’t press it down. Just let it sit there loosely so it gets crispy and golden as it bakes. Some of it will sink into the apples, and that’s totally fine.

Put the pie on a baking sheet and slide it into the oven.

Step 4: Bake for 50 to 55 minutes until the topping is deeply golden and you can see the filling bubbling at the edges.

If the topping starts browning too fast, tent it loosely with foil for the last 10 minutes. Let it cool for at least an hour before slicing.

This one’s my go to when I want something cozy and comforting. Serve it warm with ice cream and you’re set.

6. Deep Dish Apple Pie

Ingredients:

• 2 prepared pie crusts (you’ll need extra dough for a deep dish pan)
• 8 cups Granny Smith apples, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar

Instructions:

Step 1: Preheat your oven to 375°F.

Roll out your first crust and press it into a deep dish pie pan, making sure it goes all the way up the sides. Chill it while you work on the filling.

In a huge bowl, toss apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Mix it really well. You’re using a lot of apples here, so make sure they’re all coated.

Step 2: Pour the apple mixture into the crust, packing it down gently as you go.

It’s going to look like a mountain of apples, but they’ll cook down. Dot the top with butter pieces so they melt into the filling as it bakes.

Now roll out your second crust and lay it over the top. Trim the edges, leaving about an inch of overhang, then fold and crimp them together.

Step 3: Brush the top crust with beaten egg and sprinkle coarse sugar all over it.

Cut a few vents in the center so steam can escape. This is important because there’s a lot of filling in there and it needs somewhere to go.

Place the pie on a baking sheet just in case it bubbles over.

Step 4: Bake for 60 to 70 minutes until the crust is golden brown and the filling is bubbling through the vents.

Check it halfway through. If the edges are browning too fast, cover them with foil. Let it cool for at least two hours. I know that sounds like forever, but the filling needs time to set up properly.

This pie is massive and feeds a crowd. Perfect for holidays or whenever you need to impress.

7. Apple Pie with Cheddar Crust

Ingredients:

For the cheddar crust:

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 6 to 8 tablespoons ice water

For the filling:

• 6 cups Granny Smith apples, peeled and sliced
• 2/3 cup granulated sugar
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into pieces

Instructions:

Step 1: Make the cheddar crust first.

Mix flour, salt, and sugar in a bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour until it looks like coarse crumbs.

Stir in the shredded cheddar, then add ice water one tablespoon at a time until the dough comes together. Divide it in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.

Step 2: Preheat your oven to 375°F.

Roll out one disk and press it into a 9 inch pie pan. Keep it chilled while you make the filling.

Toss apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well and pour into the crust. Dot with butter pieces.

Step 3: Roll out the second disk and cut it into strips for a lattice top.

Weave them over the filling, trim the edges, and crimp them together. The cheddar in the crust gives it this subtle savory flavor that’s honestly so good with the sweet apples.

Brush the lattice with a little water or milk if you want it to brown nicely.

Step 4: Bake for 50 to 55 minutes until the crust is golden and the filling is bubbling.

Let it cool for at least an hour. The cheddar crust gets flaky and a little crispy, and it’s such a fun twist on the classic.

If you’ve never tried apple pie with cheese, this is your chance. It sounds weird but tastes incredible.

8. Vegan Apple Pie

Ingredients:

For the vegan crust:

• 2 1/2 cups all purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup cold vegan butter, cubed
• 6 to 8 tablespoons ice water

For the filling:

• 6 cups Granny Smith apples, peeled and sliced
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons coconut oil or vegan butter

Instructions:

Step 1: Make your vegan crust by mixing flour, sugar, and salt in a bowl.

Cut in the cold vegan butter until the mixture looks crumbly. Add ice water a little at a time until the dough comes together.

Divide it in half, wrap each piece, and chill for 30 minutes. This dough works just like regular pie dough. No one will even know it’s vegan.

Step 2: Preheat your oven to 375°F.

Roll out one piece of dough and press it into a 9 inch pie pan. Toss apples with sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a big bowl.

Pour the filling into the crust and dot with coconut oil or vegan butter. It adds richness without any dairy.

Step 3: Roll out the second piece of dough and lay it over the top.

Trim, crimp the edges, and cut a few vents in the center. Brush the top with a little plant based milk if you want it to brown nicely.

Bake for 50 to 55 minutes until golden and bubbly.

Step 4: Let it cool for at least an hour before slicing.

The cornstarch thickens the filling perfectly, so you won’t have any soggy or runny issues. This pie tastes just as good as the traditional version.

Serve it with dairy free ice cream and no one will miss the butter.

9. Gluten Free Apple Pie

Ingredients:

For the gluten free crust:

• 2 1/2 cups gluten free all purpose flour blend
• 1 tablespoon granulated sugar
• 1 teaspoon xanthan gum (if your flour blend doesn’t include it)
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 6 to 8 tablespoons ice water

For the filling:

• 6 cups Granny Smith apples, peeled and sliced
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into pieces

Instructions:

Step 1: Make the gluten free crust by mixing flour, sugar, xanthan gum, and salt in a bowl.

Cut in the cold butter until crumbly, then add ice water a tablespoon at a time until the dough holds together. It might feel a little more delicate than regular dough, and that’s normal.

Divide in half, wrap, and chill for 30 minutes.

Step 2: Preheat your oven to 375°F.

Roll out one piece of dough between two sheets of parchment paper. This makes it way easier to handle. Press it into a 9 inch pie pan gently.

Toss apples with sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Pour into the crust and dot with butter.

Step 3: Roll out the second piece of dough the same way and lay it over the filling.

Trim and crimp the edges, then cut a few vents. Gluten free crusts can be a little fragile, so work slowly and don’t stress if it cracks a bit.

Just press it back together and keep going.

Step 4: Bake for 50 to 55 minutes until the crust is golden and the filling is bubbling.

Let it cool completely before slicing. Gluten free crusts need extra time to firm up, so be patient.

This pie is just as flaky and delicious as the regular version. No one will know it’s gluten free unless you tell them.

10. Mini Apple Hand Pies

Ingredients:

• 2 prepared pie crusts (homemade or store bought)
• 3 cups Granny Smith apples, peeled and finely diced
• 1/3 cup granulated sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper.

Roll out your pie crusts and cut them into circles using a 4 inch round cutter or a small bowl. You should get about 8 to 10 circles total.

In a bowl, mix diced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Make sure the apples are cut small so they cook evenly.

Step 2: Spoon a tablespoon or two of filling onto one half of each dough circle.

Don’t overfill them or they’ll leak everywhere. Leave about half an inch of space around the edges.

Brush the edges with a little water, then fold the dough over to make a half moon shape. Press the edges together with a fork to seal them tight.

Step 3: Place the hand pies on the baking sheet and brush the tops with beaten egg.

Sprinkle coarse sugar over each one for a little sparkle and crunch. Cut a small slit in the top of each pie so steam can escape.

These little guys are so cute and way easier to serve than a full pie.

Step 4: Bake for 20 to 25 minutes until golden brown and crispy.

Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They’re perfect for parties, lunchboxes, or when you just want pie without committing to a whole slice.

Serve them warm or at room temperature. Either way, they’re adorable and delicious.

Final Thoughts

There you have it. Ten apple pie recipes that’ll make your kitchen smell incredible and your people happy. Whether you’re making a classic double crust or trying something new like cheddar or vegan, you really can’t go wrong. Pick one, grab some apples, and just go for it. Let me know which one you try first. Happy baking!