Easy Apple Pie Recipe | No Lattice Crust

This easy apple pie recipe delivers homemade flavor that tastes better than a store-bought pie, and uses simple, affordable pantry ingredients. You get that classic, cozy, bakery-style pie, all without complicated steps, expensive tools, or an intricate lattice top to slow you down.

This no-lattice apple pie is hands down my favorite pie made from scratch. It’s based on my wildly popular apple pie filling recipe, which walks through the exact method for getting a thick, gooey filling every time.

We’ll be coating juicy apple slices in sugar, butter, and warm spices. They’re then baked to perfection inside a flaky homemade double pie crust. No need to worry about mushy apples or soggy pie crust because this homemade apple pie bakes to perfection every single time.

This easy apple pie recipe easily outshines anything store-bought. With a no-lattice double pie crust, a perfectly thick filling, and beginner-friendly techniques, you get bakery-quality pie and flavors without the bakery prices. Read on to learn everything you need to know to make this easy homemade apple pie recipe.

Why This is The Best Apple Pie Recipe

This easy apple pie comes together with budget-friendly ingredients and delivers the warm, homemade spiced apple flavor that everyone loves. Here’s why you’ll love it.

• Simple ingredients: This pie uses common, affordable pantry ingredients that are easy to find. Plus, no specialty tools or equipment are required.
• No-lattice apple pie: A full top crust keeps things simple while still giving you that classic bakery apple pie look.
• Better than store-bought: The pre-cooked filling gives deeper flavor and soft, tender apples. The center will be thick and never runny.
• Beginner-friendly: The dough uses basic steps, so even first-time bakers can make a homemade apple pie that looks and tastes impressive.
• Consistent results: Pre-cooking the apples prevents the common “air gap” issue, and helps make sure every slice stays full, even, and picture-perfect.
• Affordable crowd-pleaser: You get a gorgeous, bakery-quality apple pie without overspending on a pre-made pie.
• Customizable: Mix and match apple varieties, adjust the sweetness, or add spices to make this apple pie uniquely your own.

Ingredients for Apple Pie

This homemade apple pie uses simple pantry ingredients, many of which you likely already have in your kitchen. Here’s what you’ll need and why we use them in the recipe.

Double Pie Crust Ingredients

• All-purpose flour: Forms the base of the pie crust and gives it structure
• Cold unsalted butter: Mixed with flour; the key to a flaky, bakery-style crust. The cold butter creates steam pockets as it bakes, which lift the layers and make the crust flaky.
• Salt: Balances sweetness and enhances the flavors of the crust.
• Sugar: Adds a hint of sweetness and helps the crust brown evenly.
• Ice water: We use ice water to hydrate the dough without melting the butter. This keeps the crust light and flaky.
• Egg wash: A mixture of a lightly beaten egg and water, brushed on the crust for a golden, glossy finish.

Apple Pie Filling Ingredients

• Apples (Granny Smith, Gala, Honeycrisp, Pink Lady): The best apples for apple pie are a mix of firm apples to balance sweetness and acidity. These varieties have great flavor, hold their shape, and don’t turn mushy.
• Granulated sugar: Sweetens the apples and helps pull out their natural juices.
• Lemon juice: Keeps the apples bright and prevents browning due to oxidation. It also adds a touch of acidity for better flavor balance.
• Butter: Adds rich flavor and creates the caramelized base that makes the homemade filling taste amazing.
• Brown sugar: Deepens the flavor with warm, molasses notes and helps thicken the filling while caramelizing.
• Water: Used to create a liquid base that helps the apples soften and simmer evenly.
• Vanilla extract: Adds warmth and rounds out the flavor of the filling. A great addition to most baked goods.
• Cinnamon: The classic apple pie spice that adds warmth and coziness to every bite.
• Salt: Enhances the sweetness and balances the spices.
• Cornstarch: Mixed in water to make a slurry; this thickens the filling into gooey goodness and prevents a runny center, which is the secret to an authentic apple pie filling.

If you want a deeper breakdown of this filling, plus extra tips, tricks, and flavor alternatives, see my detailed apple pie filling guide.

Ingredient Substitutions and Variations

Customization is one major perk of making a homemade apple pie. Here are some easy, budget-friendly ways to switch up this classic apple pie recipe, without changing the core recipe:

• Mixed Apple Blend: Combine tart apples (Granny Smith) with sweeter ones (Gala or Honeycrisp) for a more balanced filling.
• Spiced Apple Pie: Add nutmeg, clove, or allspice to the cinnamon for a warm and cozy spice mix.
• Caramel Apple Variation: Stir in 2 to 3 tablespoons of caramel sauce into the filling for a richer flavor without extra cost.
• Brown Sugar–Only Pie: You can skip the white sugar and use ¾ cup total brown sugar.
• Butter Swap: If you’re low on butter, replace up to 2 tablespoons with neutral oil, which is still rich, still flaky, still affordable.
• Crumble-Top Option: Replace the top crust with a simple oat crumble (oats, butter, sugar, flour) for a faster, budget-friendly topping.
• Vanilla-Free Version: Real vanilla extract can be pricey. You can leave out the vanilla if needed. This pie stays flavorful thanks to the caramelized apple juices.
• Citrus Flavor: Swap the lemon juice with fresh-squeezed orange juice for a softer, sweeter citrus note that pairs beautifully with the cinnamon. This will give it a unique flavor and fall vibes.

Dietary Substitutions for Apple Pie

Here are simple ways to adapt this homemade apple pie for different dietary needs. We’re keeping the same flavors, but making this homemade apple pie diet-friendly.

Gluten-Free Apple Pie

Use a 1:1 gluten-free all-purpose flour blend for the crust. Add an extra tablespoon of ice water if the dough feels dry (GF flours absorb more moisture).

Vegan Apple Pie

Swap the butter in both the crust and filling with vegan butter or coconut oil. Brush the top with plant-based milk instead of egg wash.

Dairy-Free Apple Pie

Replace all butter in the apple pie recipe with a dairy-free alternative such as margarine or vegan butter. The pie still bakes up flaky and golden.

Low Sugar Version

Reduce the brown sugar by one-third and use extra cinnamon for flavor. Keep the cornstarch slurry so the filling still thickens properly. You can also use erythritol sugar in the apple pie filling, but the flavor and texture won’t quite match the authentic apple pie you’re used to.

Egg-Free Pie

Simply skip the egg wash and brush the top crust with non-dairy milk for browning.

How to Make Apple Pie

This recipe uses a fully-tested process and ingredients to create an authentic apple pie that’s perfect for the holidays.

To make this easy homemade apple pie, follow these instructions, which include step-by-step photos for each part of the process.

Prefer to learn by watching? Watch my full YouTube video for this recipe.

Making the pie crust dough

1. Stir together 2½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar in a large bowl. 
2. Cut in 1 cup cold unsalted butter (cubed) until the mixture looks crumbly with pea-sized bits. 
3. Add 7 to 10 tablespoons ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together when pressed. 
4. Divide into two discs, wrap in plastic, and chill 1 hour.

Preparing the apple pie filling

1. While the dough chills, peel and slice 2½ pounds baking apples (6 to 7 medium). 
2. Toss with ¼ cup granulated sugar and 2 tablespoons lemon juice and let sit 5 minutes.
3. In a large pan, melt ¼ cup butter with ½ cup packed brown sugar, 2 teaspoons vanilla, 1½ teaspoons cinnamon, a pinch of salt, and ¼ cup water. 
4. Add the apples and their juices, cover, and cook on medium for about 6 minutes, stirring occasionally.
5. Make a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of water. 
6. Stir it into the apples, bring to a gentle boil, and cook 1 minute until thickened. Remove from heat.

This step uses the same technique from my step-by-step apple pie filling recipe, which includes visuals and extra tips for the best apple pie filling.

Assembling the pie

1. Preheat oven to 425°F (218°C).
2. Roll each chilled dough disc into a 12½-inch circle about ⅛ inch thick. Transfer one sheet to a 9-inch pie plate, letting it drape naturally. Trim to leave 1½ inches of overhang.
3. Spoon in the apple pie filling. Be sure it’s not too warm (almost room temperature is best), or you may get a soggy pie dough.
4. Add the second sheet of dough, trim to match, tuck edges under, and crimp. To crimp: push your thumb and forefinger of your non-dominant hand on the outside edge, then use the forefinger of your other hand to push in between the other fingers to create V-shaped notches all the way around the edge. Cut vents for steam. 
5. Chill the assembled pie for 15 to 20 minutes in the refrigerator to firm the dough.

If you want extra crimping instructions and ideas, Food52 has a helpful visual guide to shaping decorative edges of pie crusts.

Baking the apple pie

1. Brush with an egg wash made from 1 large egg mixed with 1 tablespoon water, then sprinkle with sugar. 
2. Bake 15 minutes at 425°F, reduce the heat to 375°F (190°C), and bake 30 to 40 minutes more until golden brown.
3. Let the pie rest at room temperature for at least 2 hours so the filling sets properly before slicing.

How to Know When an Apple Pie Is Done

• The pie filling should be bubbling in the center, and you’ll see thick juices bubbling (and maybe steam) through the vents. The bubbling should look thick and slow, not thin and watery.
• The top crust will be golden brown. Be sure not to overbake, and lightly wrap the edges in foil if it starts to brown too quickly.
• An instant-read thermometer inserted through a vent should read 200–205°F, which is enough heat for the filling to thicken properly
• And my favorite indicator that an apple pie is done: it will smell amazing!

Tips for the Best Apple Pie

• Keep the butter cold: Cold butter creates steam pockets. These give the crust its flaky, bakery-style texture.
• Use a mix of apples for the best flavor: Combining tart and sweet varieties gives you balanced sweetness and better texture.
• Pre-cook the apples: This step prevents runny filling and eliminates the common “air gap” under the top crust.
• Let the filling cool before assembling: Let it cool for at least 15 minutes. Hot filling will melt the butter in the dough and make the crust soggy. This is why I’ve written the recipe to make the filling while the dough chills, giving it the cooling time it needs before assembly.
• Don’t overwork the dough before rolling: Mix just until it comes together; overmixing can create a tougher crust, which we definitely don’t want here. You want pea-size chunks of butter throughout the dough.
• Chill the dough for one hour before rolling: This is critical to keep the butter firm and help set the dough. It will also make rolling easier and help prevent the dough from sticking to the working surface and roller. 
• Chill the assembled pie: A short chill has quite a few benefits. It helps the dough relax, prevents shrinking, and keeps edges from collapsing. It will also help the pie crust hold its shape and set when first placed in the oven.
• Be sure to cut slits or shapes into the dough before baking: Create at least 4 vents to allow the steam to release while baking.
• Bake centered on the lower oven rack: This helps the bottom crust cook fully and avoids the soggy bottom we all dread.
• Shield the edges if needed: If the pie crust edges brown too quickly, cover them with foil halfway through baking.
• Let it cool completely: Cooling allows the filling to set. This makes every slice cleaner and easier to serve.

Frequently Asked Questions

Can I make apple pie ahead of time?

Yes, you can prep the dough and filling a day ahead, then assemble and bake fresh. The crust stays flaky, and the filling stays thick. So it’s perfect for busy days or pre-holiday baking.

What are the best apples for apple pie from scratch?

A mix of common apples that are available year-round, such as Granny Smith, Honeycrisp, Gala, and Pink Lady, makes for the best apples for homemade apple pie. They stay firm, hold their shape, and give the perfect balance of sweetness and tartness. Using two or more varieties, such as firmer and softer apples, keeps the filling from turning mushy and boosts the flavor of this homemade apple.

Can I use frozen apples in this apple pie recipe?

Yes, but thaw them first and drain off the excess liquid. Frozen apples release more water, so simmer the filling an extra minute after adding the cornstarch to make sure it thickens properly.

Can I use store-bought pie crust?

Absolutely. This apple pie filling method works perfectly with refrigerated or frozen pie crusts. Just be sure to thaw and bake according to the package instructions.

Why is my homemade apple pie filling runny?

A runny filling usually happens when the apples release too much moisture or the thickener doesn’t cook long enough. Pre-cooking the apples and using a proper cornstarch slurry ensures the filling thickens before the pie goes into the oven. Letting the pie cool for 2 hours at room temperature also helps set it properly before slicing.

For more thickening tips and troubleshooting, check out my full apple pie filling recipe, which covers how to fix a runny or thin filling.

How to Crimp an Apple Pie Crust

1. To crimp a pie crust, push your thumb and forefinger of your non-dominant hand on the top of the outside edge of the prepared dough in a pie dish.
2. Use the forefinger of your other hand to push in between the other fingers to create a V-shaped notch.
3. Repeat all the way around the edge of the pie crust until you reach the original crimp.

How Long to Bake Apple Pie

• First, bake for 15 minutes at 425°F to help set the dough and start the browning process
• Then reduce the oven to 375°F and continue baking for 30 to 40 minutes, or until the crust is golden brown.

Total time: 45 to 55 minutes, depending on oven temperature and the crust thickness

Signs your pie needs more time: 

• The center isn’t bubbling
• The crust is still pale
• This filling is still loose and jiggly.

How do I stop pie crust from burning before it’s fully baked?

Cover the edges with foil halfway through baking, or as soon as the edges appear more browned than the rest of the crust. This protects the crust while allowing the apples to finish softening and the juices to bubble and thicken. Don’t cover the pie completely; steam needs to release, which is the key to preventing a soft or soggy pie crust.

What if my pie leaks or cracks?

Leaking juices are normal if the top and bottom parts of the pie dough weren’t properly sealed, or if you used too much filling. 

If the crust cracks, gently patch with leftover dough or leave it as is. It won’t affect flavor.

Why did my crust shrink?

Pie crust shrinking comes from stretching the dough into the pie plate too much when assembling, or not chilling the assembled pie before baking. To prevent shrinking, let the dough naturally fall into the dish and chill before baking.

Why is my pie watery after baking?

If your pie is watery after baking, it likely wasn’t baked long enough. Continue to bake in 5-minute increments until you see bubbling. Be careful not to burn the crust, and reduce the oven temperature slightly if needed.

How do I prevent a soggy crust in a homemade apple pie?

Create at least 4 vents to allow the steam to release while baking. Bake the pie centered on the lower oven rack so the bottom crust gets direct heat. Avoid adding hot filling to the crust, and don’t stretch the dough when lining the pie plate, as this can cause shrinking.

Why is my crust tough, not flaky?

This is caused by overworking the dough, using too-warm butter, or too much water. A tough crust means the butter melted into the dough before baking. To prevent this, keep everything cold and mix the dough only until combined.

Storage and Reheating

• At room temperature: A fully cooled apple pie can sit at room temperature for up to 2 days if loosely covered, while still retaining its texture and freshness. The crust stays crisp, and the filling remains set. The lemon and sugar in the filling preserve the apple filling and prevent spoiling.
• Refrigerate: Store leftover slices or a whole pie in the fridge for 3 to 4 days, covered tightly. Chilling keeps the filling firm but may soften the crust slightly.
• Freeze: Wrap individual slices or the whole baked pie in plastic wrap, then foil. You can freeze for up to 3 months. Thaw the pie in the fridge one to two days before serving to help keep the texture intact.
• Reheating: Warm slices in a 300 °F (150 °C) oven for 10 to 15 minutes to keep the crust crisp and flaky. For a whole pie, bake it uncovered at the same temperature for 20 to 25 minutes until it’s heated through. It’s best to avoid the microwave as it softens the crust and can make it gummy. But if you’re craving leftover apple pie in a pinch, this is fine.

What to Pair with Apple Pie

You can pair this apple pie with some of my other delicious recipes:

• Peanut butter ice cream: This is a creamy, no-machine-needed treat that adds a salty-sweet contrast to a warm slice of apple pie.
• Pumpkin granola: A crunchy topping that adds texture and warm spice when sprinkled over apple pie.
• Slow cooker apple butter: A spiced spread that complements the pie’s flavors and makes a budget-friendly fall breakfast.

More Pie Recipes You Might Like

• Keto Pumpkin Pie
• Blackberry Custard Pie
• Apple Pie Puff Pastry Rolls
• Nutella S’mores Pie

Want to make the filling or crust separately? Try these:

• Easy Apple Pie Filling
• Keto Pie Crust (works with this recipe)