A classic apple pie with a lightly spiced, wonderfully tender filling! Simple to make and perfect in every way. Use a store-bought or homemade crust for the best thanksgiving apple pie ever!
The secret to making the Best Thanksgiving Apple Pie
The secret to a perfect apple pie is to choose the right type of apple. There are many varieties of apple like Gala apples that are sweeter and retain their texture during the cooking process and others like Granny Smith that are tart and firm. Finding the best flavor that you like is really important so you can also combine different types of apples to get it just right.
How to pick the best apples for apple pie?
I like using sweet Gala apples for my apple pie but any combination of sweet and/or tart apples will do. Just adjust the sugar to your taste according to the type of apple used - so more for Granny Smith and less for Honey Crisp.
Its critical to use a fresh, crisp apple. Softer ones like Red Delicious or apples which have been in the fridge too long, tend to fall apart, taste grainy and lose its flavor as it cooks. The best apple pie will contain apples that become tender but still retain their structure so that when you cut a slice, you get a slice of stacked perfectly cooked apple slices not a soggy mess.
Best apples for apple pie
Some apples just work better than other - here are some of the best apples for apple pie.
- Gala (sweet, strong apple flavor, relatively firm)
- Granny Smith (tart, strong apple flavor, extremely firm)
- Honey Crisp (very sweet, strong apple flavor, relatively firm)
- Golden Delicious (sweet and tart, medium apple flavor, somewhat firm)
- Braeburn (sweet and citrusy, apple flavor with pear notes, very firm)
- Pink Lady (sweet, tart and tannic, medium apple flavor, firm)
Apple Pie Filling Ingredients
The best part of this delicious apple pie recipe is the filling - you can use it in pies or tarts or to replace a can of apple pie filling. It takes a few minutes to prep and tastes so good!
- The type of apple that should be used in apple pie varies by personal preference. I love using Gala apples because they are sweet and have just the right texture. If you prefer a tarter version, you can use Granny Smith apples. Some home cooks swear by a combination of sweet and tart apples. Avoid apples like Red Delicious which while delicious when raw, cook into a mushy mess when baked in the oven.
- Lemon juice and salt is used to brighten the flavors in the filling.
- I like using a combination of light brown and white sugar because it adds just the right amount of sweetness and caramelization. For me, too much brown sugar, takes away from the subtle apple flavor.
- I like using a cinnamon and nutmeg but feel free to create your own flavor mix based on your favorite spices! Ginger, cardamom and allspice are popular flavors that are often added to apple pie.
- Cornstarch is used to thicken the liquid released by the apples. I prefer cornstarch to flour because only half the amount. Cornstarch is essentially flavorless and quickly produces a glossy, silky texture. Flour sometimes leaves an aftertaste.
- Butter helps flavor the apples and creates a smoother, luxurious filling
- For this easy recipe. you will need two 9-inch pie crusts. If you are short on time and prefer not to make the pie dough from scratch, you can easily make this pie using store-bought crusts. I have had good success using store-bought crust from Pillsbury and Trader Joe's.
- Egg is used to brush the top of the crust to create that beautiful golden-brown crust.
- I love brushing my pastry crust with a little apricot glaze because it gives the pie a warm, glossy finish.
How to make the Best Thanksgiving Apple Pie
Step One: Preheat the oven to 450°F. Place the oven rack in the lower third of the oven. Place a baking sheet on the rack before preheating the oven.
Step Two: Line the pie pan with one crust. Cover with plastic wrap and chill until the apple filling is ready. Wrap the other crust in plastic wrap and chill.
Step Three: Place the apple slices, cinnamon, nutmeg, light brown sugar, granulated white sugar, salt and lemon juice into a large bowl. Mix well.
Step Four: Pour the apple filling into the chilled pie crust lined pan. Dot with the chilled butter.
Step Five: Gently place the top crust on top. Seal around the edge. If needed, trim the excess. Crimp the edges. Using a sharp knife, make 5-6, 2-inch slits from the center of the pie out towards the edge to allow for steam to be released as the pie bakes. In a small bowl, whisk the egg and water. Brush the top of the pie with the egg wash. Sprinkle with granulated sugar.
Step Six: Place the pie on the heated baking sheet on the lower third of the oven. Bake for about 10 minutes. Reduce the oven temperature to 350°F. Bake for about 50 more minutes. The pie is done when the internal temperatures is 200°F, the top is golden brown and the pie juices bubble through the steam slits for 5 minutes. During the baking process, check the pie from time to time. If it looks like the edges or top of the pie is browning too fast, cover with aluminum foil.
Step Seven: Place the pie on a wire rack to cool. Make the apricot glaze by mixing the apricot jam and water. Brush the glaze over the top of the pie. For the Best Thanksgiving Apple Pie, let the pie cool for at least 4 hours. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Tips for Making the Best Thanksgiving Apple Pie
- Do not allow the filling to sit. If you allow the filling to sit, the sugar will cause the apple to releases its juices. At this point, some chefs recommend that you reduce the liquid and add it back into the pie filling. While this method produces a delicious pie, the pie filling can still be quite wet as the apples continues to release a lot of liquid.
- Preheat the oven with a baking sheet. To get the best flaky pie crust on the bottom, bake the pie on a hot baking sheet or cookie sheet. This allows the bottom crust to cook faster and avoids a soggy bottom crust.
- Use a long bake time. The temperature is deliberately lowered after the first 10 minutes so that the apples have time to cook, and the juices can thicken.
- Use foil if the pie browns too fast. Sometimes the top of the pie or edges will brown too fast. If this happens cover the top or edges lightly with foil so that these areas are not exposed directly to the heat so that the filling and bottom crust has plenty of time to cook.
- Be patient - allow the freshly baked pie to cool. If you cut into the apple pie within, say the first 15 minutes, the filling will spill into a pool as it won't have enough time to thicken. This is a key secret to making the Best Thanksgiving Apple Pie!
How should you store a baked apple pie?
Once the pie is fully cooled, it can be stored in an airtight container at room temperature for about two days. After this, the baked pie should be kept in the refrigerator and will last for about two more days.
How to reheat apple pie
Warmed apple pie is absolutely delicious - below are some different ways that you can reheat individual slices of leftover apple pie:
Toaster oven: Preheat the toaster to 350°F. Transfer the apple pie slices on a parchment lined tray once the toaster reaches the correct temperature. After 10 minutes, check to see if the top or edges are burning too quickly. Cover the pie with some aluminum foil if needed. Bake for about 5-10 minutes or until the pie is warmed through.
Air-fryer: Wrap the leftover pie in aluminum or tin foil to prevent splatters and drips from the filling. Place the slices of apple pie inside the air fryer. Cook at 350°F for about 6-7 minutes or until fully heated through.
Stovetop: Allow the pie to come to room temperature. Place the pie inside a skillet and cover. Heat over medium heat for about 3-5 minutes until the pie is fully heated through. This is not the best way to reheat pie as the process crisps the bottom crust and not the entire slice like the toaster oven and air-fryer method.
Microwave: This is the fastest method but will also not give you the crispy, flaky crust texture that you get using the other method. The steam from the microwave also results in a soggy pastry. Place the pie on a microwave-safe plate on top of a paper towel (to absorb moisture). Heat in 30 second intervals, until the pie is warmed through - mine is done in 90 seconds for a single slice.
How do you freeze an apple pie?
Apple pies can be frozen both before and after baking. Baked pies need to be allowed to cool down completely prior to freezing. Place the unbaked or fully cooked cooled pie, uncovered into the freezer. Once the whole pie is frozen, store it in an airtight container like a freezer bag or layers of aluminum foil and plastic to avoid freezer burn. Place the pie back into the freezer. Apple pie can be frozen for about 3 months.
Baking an unbaked, frozen pie:
- Preheat the oven to 450°F. Place the oven rack in the lower third of the oven. Place a baking sheet on the rack before preheating the oven.
- Once the oven temperature is 450°F, place the frozen uncooked apple pie on the heated baking sheet on the lower third of the oven. Bake for about 10 minutes.
- Reduce the oven temperature to 350°F. Bake for about 50 more minutes. The pie is done when the top is golden brown and the juices bubble through the steam slits. If it looks like the edges of the crust is browning too fast, cover with aluminum foil. Place the pie on a wire rack to cool. For optimal results, let the pie cool for at least 4 hours.
Note: Do not thaw the frozen unbaked pie prior to baking. If you thaw it, the pie will become soggy.
How to bake a pre baked frozen apple pie
Oven: Preheat the over to 350°F. Transfer the frozen, baked apple pie to a baking sheet and place it in the preheated oven. Cover the pie with some aluminum foil. Bake for about 15-20 minutes or until the pie is warmed through.
Note: Do not thaw the frozen unbaked pie prior to baking. If you thaw it, the pie will become soggy.
How to serve the Best Thanksgiving Apple Pie
The classic and most popular way to serve apple pie is warm with a dollop of freshly whipped heavy cream and/or a scoop of ice cream. The best time to serve apple pie is during the fall especially during Thanksgiving when apples are in season.
Nutrition
Each serving of this Best Thanksgiving Apple Pie Recipe has about 245 calories with 77.9g of carbohydrates, 5.6g of fat and 1.4g of protein.
This easy apple pie recipe yields approximately 6 servings. The nutritional information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
FAQs
One large apple yields about 1- 1 ½ cups of sliced apples. For a typical 9-inch pie you will need about 5-6 large apples.
The decision whether to cook apples before putting them in a pie depends on what type of apple filling texture you prefer. Cooking apples prior to baking results in a softer, slushier filling texture. It also releases a lot of liquid which needs to either be reduced or discarded. Both methods work - I prefer to keep the recipe simple and not cook the apples.
The best way to keep the bottom crust of the apple pie from getting soggy is to cook the bottom crust faster so that it cooks faster than the rest of the pie. There are many ways to this. One of the most foolproof ways is to preheat the oven with a baking sheet placed on a rack at the bottom third of oven and bake the pie directly on the heated baking sheet. Other popular ways include blind baking before assembling the pie and sprinkling dried breadcrumbs or crumbled cereal at the bottom of the crust to absorb excess liquid prior to pouring in the filling.
A glass pie plate has the advantage of being transparent so bakers can quickly see whether the bottom of the pie crust is done. Unlike metal pie plates, glass pans conduct heat more slowly, so they are very suited to slow cooking pies e.g., fresh fruit pies. Unlike metal pans, glass pie plates can shatter when exposed to high temperatures changes so use caution if putting a frozen pie directly from the freezer into the oven.
Ceramic pie plates are very attractive and come in lovely colors and decorative shapes. Like glass, ceramic pie plates heat up slowly so are better suited for pies which need more time to cook. It is important to check the manufacturer's instructions before using a ceramic pie dish in the freezer, oven or broiler as not all brands are safe to use under different temperature scenarios and may shatter.
Metal pans are hugely popular because metal heats up quickly creating a beautifully flaky, golden crust. The speed of heating makes metal pies better for pies that cook quickly like pumpkin pie or Canned Peach Pie where a faster bake time works. Metal pans have the added advantage of being safe to go from the freezer to the oven and thus are very suitable for pies which are made ahead and frozen.
To avoid a watery pie filling, make sure the apples are sliced and mixed when you are ready to pour the filling into the crust. As soon as the apples are mixed with sugar, the apples will release moisture due to osmosis. Make sure you add cornstarch to the pie filling so that the juices thicken when they are released during the baking process.
Sometimes the top part of the pie crust browns more quickly before the bottom crust and the filling is done. If the edges of the pie brown too quickly, wrap a strip of aluminum foil or a silicone pie crust shield around the edges. If the top of the pie browns too quickly cover the top portion with a piece of aluminum foil.
A variety of different types of pies are served as dessert during a holiday meal. These include fruit pies like cherry pie, apple pie, caramel apple pie, dutch apple pie, apple crumble pie, blueberry pie, and pumpkin pie. Non-fruit pies like custard pie, coconut cream pie, chiffon pie, chocolate mousse pie and pecan pies are also popular during the holidays.
Apple pie is done when the top of the pie is golden brown and juices bubble around the edges or vent holes. Allow the filling to bubble for at least 5 minutes before taking the pie out of the oven. Another great way to check if a pie is done is by checking the internal temperature - an instant read thermometer inserted into the middle of the homemade pie should register 200°F. It is also a good idea to use a knife to see if the apple slices are tender enough to slide through.
Freshly baked homemade apple pie and store bought apple pies like Costco apple pie or Marie Callender pie lasts about 4 days in the fridge. McDonald's apple pie last about 2 days in the fridge. For store fruit pies also check the manufacturers label for instructions. For the best results pies should first be cooled and stored in an airtight container before placing in the refrigerator.
If you make this recipe
I'd love to hear how it went - please leave a comment and rate this classic apple pie recipe. Above all, I love hearing from all of you and will do my best to answer every comment!
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Best Thanksgiving Apple Pie
Ingredients
Apple Pie Filling
- 5-6 large apples peeled, cored and thinly sliced; about 6-7 cups
- 2 Tablespoons lemon juice freshly squeezed
- ⅓ cup light brown sugar
- ⅓ cup granulated white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 Tablespoons cornstarch
- 2 Tablespoons butter cut into small pieces
- ¼ teaspoon salt
Pie Crust
- 2 9-inch pie crusts
Egg Wash
- 1 large egg
- 1 teaspoon water
Apricot Glaze (optional)
- 2 Tablespoons apricot jam
- 1 teaspoon water
Instructions
- Preheat the oven to 450°F. Place the oven rack in the lower third of the oven. Place a baking sheet on the rack before preheating the oven.
- Line the pie pan with one crust. Cover with plastic wrap and chill until the apple filling is ready. Wrap the other crust in plastic wrap and chill.
- Place the apple slices, cinnamon, nutmeg, light brown sugar, granulated white sugar, salt and lemon juice into a large mixing bowl. Mix well.
- Pour the apple filling into the chilled pie crust lined pan. Dot with the chilled butter.
- Gently place the top crust on top. Seal around the edge. If needed, trim the excess. Crimp the edges. Using a sharp knife, make 5-6, 2-inch slits from the center of the pie out towards the edge to allow for steam to be released as the pie bakes. In a small bowl, whisk the egg and water. Brush the top of the pie with the egg wash. Sprinkle with granulated sugar.
- Place the pie on the heated baking sheet on the lower third of the oven. Bake for about 10 minutes. Reduce the oven temperature to 350°F. Bake for about 50 more minutes. The pie is done when the top is golden brown and the juices bubble through the steam slits. If it looks like the edges or top of the pie is browning too fast, cover with aluminum foil.
- Place the pie on a wire rack to cool. Make the apricot glaze by mixing the apricot jam and water. Brush the glaze over the top of the pie. For optimal results, let the pie cool for at least 4 hours. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Video
Notes
- Do not allow the filling to sit. If you allow the filling to sit, the apple releases its juices creating a a soggy pie. At this point, some chefs recommend that you reduce the liquid and adding that to the pie filling. While this method produces a delicious pie, the pie filling can still be quite wet as the apples continues to release a lot of liquid.
- Preheat the oven with a baking sheet. To get the best flaky pie crust on the bottom, bake the pie on a hot baking sheet or cookie sheet. This allows the bottom crust to cook faster and avoids a soggy bottom crust.
- Use a long bake time. The temperature is deliberately lowered after the first 10 minutes so that the apples have time to cook, and the juices can thicken.
- Use foil if the pie browns too fast. Sometimes the top of the pie or edges will brown too fast. If this happens cover the top or edges lightly with foil so that these areas are not exposed directly to the heat so that the filling and bottom crust has plenty of time to cook.
- Be patient - allow the freshly baked pie to cool. If you cut into the apple pie within, say the first 15 minutes, the filling may spill into a pool as it won't have enough time to thicken. This is a key secret to making the Best Thanksgiving Apple Pie!
NUTRITION
Each serving of this apple pie recipe has about 245 calories with 77.9g of carbohydrates, 5.6g of fat and 1.4g of protein. This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Kris
This came out perfectly spiced and sweet! Thank you for another winner!
Lima
Glad you liked it! Thank you!
Jill
I have tried numerous times to get a homemade pie crust right and I just can't. So I appreciate SO MUCH that your recipe uses store bought crust. Love that you used an apricot glaze to dress it up, so to speak. Fantastic recipe. Thank you!
Lima
I am so glad you like it! Thank you!
Nicolette
This looks so fantastic, I can't wait to give it a try!!
Lima
Please let me know how it goes!
MacKenzie
Delicious apple pie. I plan on making this tomorrow for Thanksgiving. I have a few family members that choose apple over pumpkin and this recipe is perfect.
Lima
That's so awesome! Please le me know how it goes!
Jen
These came out delicious. We served it warm with homemade vanilla ice cream. So good!
Lima
I am so glad that you liked it. Thank you Jen!
Elizabeth
Just in time for Thanksgiving! This looks delish and I love all the tips and tricks you provide. Great recipe.
Lima
Thank you so much Elizabeth!
Andrea
This is a beautiful apple pie. Perfect for my holiday table.
Lima
Andrea - thank you for your kind words! I love apple pie!
Nathan
That apricot glaze is such a fun idea, I definitely need to try this! My mouth is watering just thinking about a warm slice of apple pie with some ice cream 🙂
Lima
Same!! I love the apricot glaze because it gives the pie this delicious warm look!
Colleen
This is a perfect looking apple pie, and thank you for the apricot glaze tip!
Lima
You are welcome!