homemade apple pie recipe

Written ByJenny Smyth Posted on
homemade apple pie recipe
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The Best homemade apple pie recipe

I’ve been making homemade apple pie for years, and it’s a recipe that never fails to impress my family and friends. The combination of tender apples, flaky crust, and sweet cinnamon is a match made in heaven.

I love that this pie is a classic, tried-and-true recipe that’s been passed down through generations. It’s a staple at our family gatherings and holidays, and everyone always requests it.

My kids can’t get enough of the warm, comforting aroma that fills the house when it’s baking. And let’s not forget the health benefits – with all the fiber and antioxidants from the apples, this pie is actually a relatively healthy dessert option.

Plus, making it from scratch gives me a sense of pride and accomplishment that I just don’t get from store-bought pies. There’s something special about taking the time to peel and chop those apples, mix the filling, and carefully roll out the dough.

It’s a labor of love that pays off in spades when I see my loved ones enjoying every bite. This pie is perfect for any occasion – whether it’s a casual weeknight dinner or a special holiday feast.

And with its easy-to-follow instructions and adaptable ingredients, it’s a recipe that even novice bakers can master.

Homemade Apple Pie

Homemade Apple Pie

4.7 from 969 votes

A classic homemade apple pie with a flaky crust and sweet apple filling. Perfect for dessert or a treat.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Filling

6 to 7 medium apples (such as Granny Smith, Honeycrisp, or Golden Delicious), peeled, cored, and sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, melted

For the Topping

1 tablespoon milk
1 tablespoon granulated sugar

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar for the crust.
2Add the cold cubed butter and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3Add ice water, one tablespoon at a time, and mix until the dough just comes together.
4Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5While the dough is chilling, prepare the apple filling.
6In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract.
7Toss to coat the apples evenly.
Set aside.
8On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
9Transfer the dough to the pie dish, pressing it into the bottom and up the sides.
10Pour the apple filling into the crust, spreading it out evenly.
11Drizzle the melted butter over the top of the apples.
12Roll out the second dough disk to fit the top of the pie.
13Place it over the filling, and crimp the edges to seal.
14Cut slits in the top crust to allow steam to escape.
15In a small bowl, mix together milk and sugar for the topping.
16Brush the mixture over the top of the pie crust.
17Place the pie dish on a baking sheet and bake in a preheated 425°F (220°C) oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
18If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
19Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
20This allows the filling to set and makes it easier to serve.
21Serve the pie warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Large mixing bowl
Pastry blender or fork
9-inch pie dish
Rolling pin
Measuring cups and spoons
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a lattice top, cut strips of dough and weave them over the filling before brushing with the milk and sugar mixture.

Watch Video Of How Homemade Apple Pie Works

This homemade apple pie recipe is always a good idea for any occasion – whether you’re serving it at a family gathering or just enjoying it as an everyday treat.

One of my favorite things about this pie is how well it stores – if you wrap it tightly in plastic wrap or aluminum foil and store it in the fridge for up to 3 days or freeze for up to 2 months.

When you’re ready to serve it again, simply thaw overnight in the fridge or reheat at 350°F (180°C) for 15-20 minutes until warm and flaky.

❓ Frequently Asked Questions About Apple Pie

Q: What type of apples should I use for this pie?

A: For this pie, you’ll want to use a mix of sweet and tart apples – I like to combine Granny Smith, Fuji, and Gala for the perfect balance of flavors. If you can’t find these varieties, you can also use other sweet apples like Golden Delicious or Honeycrisp.

Q: How do I prevent my crust from becoming too soggy?

A: To prevent your crust from becoming too soggy, make sure to brush it with an egg wash (beaten egg mixed with a little water) before baking – this will help it brown beautifully and stay crispy.

Q: Can I make this pie ahead of time?

A: Yes! You can make the filling up to a day in advance and store it in the fridge until you’re ready to assemble the pie.

Q: How do I know when my pie is done?

A: To check if your pie is done, simply insert a knife into the center – if it comes out clean, it’s ready! If not, give it another 10-15 minutes before checking again.

Q: Can I substitute sugar with honey or maple syrup?

A: While you can use honey or maple syrup as a substitute for sugar in this recipe, keep in mind that they have stronger flavors – so start with a small amount and adjust to taste.

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