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.

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.

This easily outshines any store-bought pie. 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.

Ingredients for Apple Pie

This recipe uses simple pantry ingredients, many of which you likely already have in your kitchen. Here’s what you’ll need and some notes on why they’re used in this recipe.

Double Pie Crust Ingredients

• Cold unsalted butter: Mixed with flour; the key to a flaky, bakery-style crust.
• Ice water: Ice water is used to hydrate the dough without melting the butter. This keeps the crust light and flaky. I’ve made pie crusts that ignore this, and it definitely makes a difference.
• Egg wash: A mixture of a lightly beaten egg and water, brushed on the crust for a golden, glossy finish.
• All-purpose flour
• Salt
• Sugar

Filling Ingredients

• Apples: I like to use Granny Smith, Gala, Honeycrisp, or Pink Lady. These varieties have great flavor, hold their shape, and don’t turn to mush when cooked.
• Granulated sugar
• Lemon juice
• Butter
• Brown sugar
• Vanilla extract
• Cinnamon
• Salt
• Cornstarch

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 a major perk of making a homemade pie. Here are some easy ways to switch it up, without changing the core recipe:

• Mixed Apple Blend: Combine tart apples, such as Granny Smith, with sweeter ones, such as Gala or Honeycrisp, for a more balanced filling that still holds its texture.
• 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.
• Brown Sugar–Only Pie: You can skip the white sugar and use ¾ cup total brown sugar.
• 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 recipe for different dietary needs.

• Gluten-Free: 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 since GF flours absorb more moisture.
• Vegan: 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: 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.
• Lower Sugar: 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 pie filling, but the flavor and texture won’t quite match the authentic apple pie you’re used to.
• Egg-Free: 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. 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.

Make the pie crust dough

1. Stir together 2 ½ 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.

Prepare the filling

1. While the dough chills, peel and slice 2 ½ 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.

Assemble 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 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 to allow steam release. 
5. Chill the assembled pie for 15 to 20 minutes in the refrigerator to firm the dough.

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

Bake the 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 a 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

I’ve perfected this recipe over multiple attempts. Here are the tips I’ve gathered along the way to help guarantee success:

• Pre-cook the apples: This step prevents runny filling and eliminates the common “air gap” under the top crust caused by steam while baking.
• Don’t overwork the dough before rolling: Mix just until it comes together, as overmixing can create a tougher crust. You want pea-sized 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 a soggy bottom.
• Shield the edges if needed: If the pie crust edges brown too quickly, cover them with foil halfway through baking.
• Let the pie cool completely after baking: 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 a pie?

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. The filling in this recipe works perfectly with refrigerated or frozen pie crusts. Just be sure to thaw and bake according to the package instructions.

Why is my homemade 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 can happen 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.

Why is my crust tough and 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.

More Pie Recipes You Might Like

• Strawberry Pie Filling
• 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)