Homemade Apple Pie

A slice of Apple Pie with homemade filling and from-scratch crust.

Homemade Apple Pie has a buttery, flaky crust, tender apples, and warm fall spices. This straightforward method will make you feel like a pastry chef, even if you’re just starting out. Perfect for holidays, summer BBQs, or any occasion for apple lovers.

Course Dessert

Cuisine American

Keyword American Apple Pie, Homemade Apple Pie

Prep Time 1

Cook Time 1

Chilling Time 1

Servings servings

Calories 590kcal

Author Heather

Equipment

rolling pin
Bench Scraper
Deep Dish Pie Pan
Pastry Brush
Pizza Cutter *Easiest way to cut the strips for a lattice top.

Ingredients

Pie Crust Ingredients

2 1/2 cups all purpose flour *plus extra for rolling out chilled dough (about 1/2 cup)
1 cup butter *preferably grass-fed butter cut into large chunks, see Note #1 below
1/2 teaspoon salt *see Note #2
1 tablespoon granulated sugar
7 tablespoons ice water *see Note #5 below

Apple Filling Ingredients

3 pounds granny smith apples *about 6-7 medium sized apples, see Note #3 below
3/4 cup granulated sugar
1/4 cup brown sugar *packed, either light or dark brown sugar
1 tablespoon lemon juice
2 tablespoons all purpose flour *See Note #4 below
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons butter *cut into small pieces

Egg Wash Topping

1 large egg
1 tablespoon water
3 tablespoons sparkling sugar

Get Recipe Ingredients

Instructions

Pie Crust

Combine the flour, salt, and sugar in a large mixing bowl. Add the large chunks of chilled butter.
Gently toss the butter in the flour mixture until it's lightly coated.
Transfer the mixture to a flat surface. Using a rolling pin, roll the butter into thin sheets. Use a bench scraper to scrape any dough off the rolling pin.
Use the bench scraper to transfer the mixture back into the bowl, then add ice water. Gently toss the mixture. See Note #5 below.
Transfer the flour mixture back onto the flat surface. Continue the process of rolling the flour mixture and then using the bench scraper to fold the mixture over itself repeatedly until it comes together and forms layers. Lightly flour rolling pin as needed in between rolls. See Note #6 below.
Once the dough is combined, divide it into two equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Apple Filling

Peel, core and slice apples into approximately 1/4 inch thickness.
In a large bowl combine apple slices with lemon juice, sugars, flour, cornstarch and spices.
Toss gently until the apples are evenly coated. Let the mixture sit for approximately 15-20 minutes to allow the flavors to marry and the apples to release some juices.

Assembly of Bottom Crust and Filling

Meanwhile, preheat the oven to 400°F and place a baking sheet on the lower rack to catch any drips.
While oven is preheating, place pie dough at room temperature for approximately 10 minutes to allow for easier rolling of the dough.
On a lightly floured surface, roll out one pie dough portion into a 12-inch circle, about 1/4 of an inch thickness.
Use a bench scraper to lift the dough and carefully transfer it to a 9-inch pie dish, letting any excess dough hang over the edges.
Transfer the apple slices to the prepared pie pan, making sure to scrape in all the juices and spices from the bowl.
Flatten and arrange the apple slices evenly. Cut the 2 tablespoons of butter into small pieces and dot them evenly over the filling.

Assembly of Top Crust option #1 {Solid Top}

On a lightly floured surface roll second pie crust portion into a 12-inch circle.
Use a bench scraper to gently lift the dough and carefully drape it over the apple slices.
Trim excess dough, leaving about a 1 inch overhang.
Fold the overhang over, then crimp by pressing the dough between your inside finger and the thumb and pointer finger of your other hand. Repeat around entire edge to seal. See Note #7 below.
Cut a few small slits in the top crust to allow steam to escape and proceed with egg wash.

Assembly of Top Crust option #2 {Lattice Top}

On a lightly floured surface, roll out the top pie dough into a 14-inch circle (a little larger than the bottom crust).
Using a pizza cutter, cut the rolled dough into strips, about 1/2 inch wide. You will need approximately 16-18 strips in total.
Lay half of the strips horizontally across the pie. Fold back every other strip and place a new strip vertically across them. Unfold the original strips over the new vertical strip. Repeat the process with the remaining strips, weaving them to form a lattice pattern.
Trim excess dough, leaving about a 1 inch overhang.
Fold the overhang over into the pie, then crimp by pressing the dough between your inside finger and the thumb and pointer finger of your other hand. Repeat around entire edge to seal. See Note #7 below.

Egg Wash

In a small bowl, whisk together an egg and 1 tablespoon of water. Using a pastry brush, evenly coat the top with the egg wash, then generously sprinkle with sparkling or granulated sugar.

Baking the Pie

Place a baking sheet on the bottom rack of the oven to catch any potential drips.
Loosely cover the pie with two overlapping sheets of aluminum foil, tucking the edges around the dish to prevent the crust from browning too quickly.
Bake at 400℉ for 20 minutes, then reduce the temperature to 375℉. Continue baking for another 40-45 minutes, removing the foil for the last 20 minutes, until the top is golden brown and the filling is bubbly.
Once baked, remove the pie from the oven and place it on a wire rack to cool for at least 2 hours before slicing. This allows the filling to set properly.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.

Notes

Note #1- Chilled grass-fed butter is easier to handle than traditional butter, rolling out smoothly for consistent results every time. It also offers health benefits and a rich, complex flavor that enhances the pie.

Note #2- When baking with Maldon's Sea Salt Flakes, use a mortar and pestle to break down the large flakes. This ensures the salt is evenly distributed throughout the crust.

Note #3- Tart apples, such as Granny Smith, are ideal for pie as they hold their shape and balance the sweetness of the sugar. However, for added depth and complexity, try mixing Braeburn, Honeycrisp, and Granny Smith apples to create a blend of flavors and textures in every bite.

Note #4- Using both all-purpose flour and cornstarch thickens the apple pie filling while keeping it smooth. Flour adds body, while cornstarch creates a glossy finish and prevents a gummy texture.

Note #5- When adding ice water to your pie dough, you want just enough so the dough holds together without being too wet. Add ice water a tablespoon at a time, gently tossing the dough. When it holds together without crumbling or feeling sticky, you've added enough. If it falls apart, add a little more, but go slow. You will need approximately 6-8 tablespoons in total.

Note #6- Try to handle the dough as little as possible to avoid warming it with your hands, which can affect the final texture.

Note #7- Crimping is a technique used to seal and decorate the edges of a pie crust. To do this, fold the overhang over itself, then use your pointer finger on the inside edge of the crust and your thumb and pointer finger on the outside. Gently press the dough between your fingers to create a wave-like pattern. Continue crimping around the entire edge to seal the pie.

The pie crust was inspired by Bon Appétit.

Nutrition