How Many Apples Do You Need for an Apple Pie?

How Many Apples Do You Need for an Apple Pie? You’ll need about 8 cups of thinly sliced granny smiths, which is about 2-1/2 pounds or 6 to 7 medium apples.

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When it comes to baking an apple pie, the number of apples you need will depend on the size of your pie dish. A 9-inch pie dish will hold about 6-8 cups of sliced apples, which is the equivalent of 3-4 large apples or 6-7 medium-sized apples. For a double-crust pie, you would need about 2 pounds of apples, or 8 cups of sliced apples.


Apples are a type of fruit that grow on trees. They are round and have a hard, waxy skin. The skin can be red, green, or yellow. The flesh of the apple is white or cream colored and is soft. The apple has a seed in the center of it.

Types of apples

There are many types of apples, but not all apples are best for pie. The most popular type of apple for pie is the Granny Smith apple. Other favorites include: Honeycrisp, Golden Delicious, Jonathan Apples, Rome Beauty, Braeburn, and Northern Spy.

When picking apples for your pie, make sure to get apples that are:
-A little sour
-Not too sweet
-Not mealy

How many apples in a pound?

One pound of apples is equal to about four medium-sized apples or three cups of chopped or sliced apples.


Pies are a classic dessert that can be made in many different ways. The most important part of a pie is the filling, and the most popular filling is apple. But how many apples do you need for an apple pie?

Types of pies

Pies come in all sorts of flavors, shapes, and sizes. From the classic apple pie to the more exotic key lime pie, there’s a pie out there for everyone. And while you may have your favorite, it’s always fun to try something new. Here’s a list of some of the most popular types of pies:

-Apple pie: This classic American dessert is made with a filling of sliced apples, sugar, butter, and spices like cinnamon and nutmeg, all encased in a flaky pastry crust.
-Berry pie: Berry pies can be made with just about any type of berry, but blueberry and strawberry are two of the most popular. The filling is made with berries, sugar, cornstarch or tapioca (to thicken), and lemon juice, baked in a pastry crust.
-Cherry pie: Cherry pies are made with tart or sweet cherries (or a mix of both) and often have a lattice top crust. The filling is simply cherries, sugar, cornstarch or tapioca (to thicken), and often a little almond extract for flavor.
-Key lime pie: This tart and sweet dessert originated in Key West, Florida. It’s made with key lime juice, sweetened condensed milk, egg yolks, and flavorings like vanilla extract or grated lime zest baked in a Graham cracker crust.
-Peach pie: Like cherry pies, peach pies can be made with either fresh or frozen peaches. The filling is peaches (of course), sugar, tapioca or cornstarch (to thicken), cinnamon and lemon juice baked in a flaky pastry crust.
-Pecan pie: Pecan pies are rich desserts made with a filling of pecans, brown sugar or molasses, corn syrup or honey, eggs ,and spices like cinnamon baked in a pastry or Graham cracker crust.
-Pumpkin pie: This Thanksgiving staple is made with pumpkin puree ,eggs ,condensed milk ,sugar ,spices like cinnamon ,ginger ,and nutmeg ,and often served with whipped cream on top . It’s typically baked in a flaky pastry crust but can also be made in a graham cracker crust

How to make an apple pie

-1/2 recipe of your favorite pie dough, enough for a double-crust 9-inch pie
-6 to 7 cups thinly sliced, peeled tart apples (about 2 3/4 pounds)
-1/2 cup sugar
-1/4 cup cornstarch
-1 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1/8 teaspoon ground cloves
-Dash of salt
-1 tablespoon lemon juice
-2 tablespoons cold butter, cut into small pieces
-1 large egg, beaten with 1 tablespoon water, for egg wash

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one half of the dough to a 1/8-inch (3-mm) thickness. Line a 9-inch (23 cm) pie plate with the dough. Trim the excess dough even with the edge of the plate. Refrigerate until needed.

In a large bowl, combine the apples, sugar, cornstarch, cinnamon, ginger, cloves and salt. Add the lemon juice and toss to coat evenly.

Spoon the mixture into the pastry shell. Dot with butter. Roll out the remaining pastry to a 1/8 -inch (3 -mm) thickness. Place over the filling. Trim and flute the edge or press with the tines of a fork. Cut slits in the top to allow steam to escape during baking. Brush with egg wash.

Cover the edge loosely with foil or strips of parchment paper to prevent overbrowning. Bake for 25 minutes. Remove foil and bake for an additional 30 minutes, or until crust is golden brown and filling is bubbly. Cool on a wire rack before serving warm or at room temperature.,


Based on the information gathered from multiple sources, it looks like you need between 7-9 cups of apples for an 8 inch pie, or 10-12 cups for a 9 inch pie. 3lbs of apples is a good general guideline to use when figuring out how many to buy. With this in mind, you should be able to make 1 large or 2 small apple pies with 3lbs of apples.

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