If you love apples, making this apple pie recipe is a must. The pie is made with a buttery, flaky crust filled with a delicious apple filling that takes just minutes to prepare and tastes much better than canned!
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Apple Pie Recipe
This apple pie is my family’s most requested pie during the holidays. Here’s our go-to apple pie recipe, complete with a buttery, flaky, and flawless Homemade pie crust and a filling that makes this apple pie irresistible! The apple filling is so good you’ll want to eat it by the spoonful. This delicious filling was adapted from this Apple Pie by Grandma Ople.
Did I mention my entire home smells divine after making this apple pie? Yes, this apple pie will give your whole house a fall scent.
There are two main parts to this apple pie recipe— The crust and the apple filling
Crust: If making pie crust from scratch intimidates you, don’t worry. I will walk you through the simple steps to make your own buttery, flaky Apple pie crust from scratch. The best part is that the crust doesn’t need to be pre-cooked before the pie is assembled. It’s foolproof and always produces flawless results! I made these APPLE TURNOVERS, and they came out so good.
Filling: This easy recipe is a cooked apple pie filling. When making the filling, this recipe calls for a special homemade sauce to mix the apples, which is worth it!
What kind of apples are best for apple pie?
Every good apple pie starts with good apples. I like to mix sweet Honeycrisp with tart Granny Smith apples. These apples have a wonderful flavor and hold their shape well when cooked without turning mushy.
This apple pie will undoubtedly be a hit at Thanksgiving dinner!
Whether it’s Thanksgiving or not, enjoying a slice of apple pie fresh from the oven is a must.
The apples were just wonderful. They are cooked until just slightly tender.
Ingredients:
- Recipe for double pie crust
- Apples peeled, cored, and sliced (approximately 2 lbs. before peeling and slicing)
- Cinnamon
- Unsalted butter
- All-purpose flour
- Water
- Granulated sugar
- Egg wash: 1 egg + 1 Tbsp water
Tips:
- How to Prevent Pie from Browning Too Soon: If you notice that the edges of your pie are browning too quickly, I suggest that halfway through the baking time (after 15-20 minutes), you lightly cover the edges of the crust with strips of aluminum foil. This will prevent the edges from burning or getting too dark while the rest of the pie bakes.
- I try cutting the apples into about the same size pieces. This way, it cooks uniformly and at the same rate.
- There is no need for special tools to make this apple pie. However, I have a few suggestions and substitutions to complete the job easier. Here are our favorite pie-making tools:
Food processor (for the pie crust). If you don’t have a food processor, you can use a pastry blender
Pizza Cutter (or a knife)
Pie Plate (9″ wide). A few recommendations: Use glass or ceramic. If the pie plate is shallow, place a sheet of foil under it to catch drips.
How to Make an Apple Pie From Scratch:
The first step is to prepare the Pie Crust Recipe, and while it is chilling, make the filling. To do this, let’s make the special sauce:
- In a medium saucepan over medium heat, add unsalted butter. Whisk in 3 tbsp of flour, then simmer for 1 minute, whisking constantly. Next, whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, frequently whisking, then remove from heat and set aside.
- Next, peel the apples and remove the cores. Then, thinly slice the apples, and place them in a large bowl. Sprinkle the apples with cinnamon and toss to combine.
- Pour the sauce over the apples and stir to coat the apple slices.
- Preheat Oven to 425˚F
- Flour your work surface and spread out one of the pie crusts to a 12-inch diameter “circular .” Transfer it to the 9″ pie dish by wrapping it around your rolling pin.
- Distribute the apple mixture in the center, being careful to avoid getting the filling on the pie crust’s top edges, making it difficult to bind.
- Roll out the second crust into an 11″ round and cut it into ten strips of roughly equal thickness using a pizza cutter. Arrange strips in a woven lattice pattern.
How to Lattice Pie Crust
- On top of the filled pie, arrange six strips vertically and uniformly spaced apart. The longer strips should go in the middle of the pie, while the shorter strips should go on the ends.
- Fold each of the three remaining strips completely back on itself so that they are practically hanging off the pie. One of the 6 unused strips should be laid on the top, perpendicular. The three vertical strips should be unfolded and laid back over the perpendicular strip. Five strips remain.
- Reverse the three other vertical strips. One of the five unused strips should be laid on the top, perpendicular. The three vertical strips should be unfolded and laid back over the perpendicular strip. You can now make out the lovely weave pattern!
- Continue by weaving the last four strips together. Fold the excess dough that lays over the edges of the pie back and use a fork to crimp the edge and achieve even lines.
- Brush the top with the egg mixture made from 1 egg and one tablespoon of water.
- Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.
- Let it rest at room temp 1 hour before serving.
This apple pie is fantastic when served with a scoop of vanilla ice cream.
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
Below you will find a convenient printable recipe card.
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APPLE PIE RECIPE WITH AN IRRESISTIBLE HOMEMADE FILLING
Ingredients
- 1 recipe for double pie crust
- 6-7 apples peeled cored, and sliced (approximately 2 lbs. before peeling and slicing)
- 1 ½ tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- ¼ cup water
- 1 cup granulated sugar
- 1 egg + 1 Tbsp water, for egg wash
Instructions
How to Make an Apple Pie From Scratch:
- The first step is to prepare the Pie Crust Recipe, and while it is chilling, make the filling. Let’s make the special sauce that makes the filling so delicious:
- In a medium saucepan over medium heat, add unsalted butter. Whisk in 3 tbsp of flour, then simmer for 1 minute, whisking constantly. Next, whisk in ¼ cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, frequently whisking, then remove from heat and set aside.
- Next, peel the apples and remove the cores. Then, thinly slice the apples, and place them in a large bowl. Sprinkle the apples with cinnamon and toss to combine.
- Pour the sauce over the apples and stir to coat the apple slices.
Preheat Oven to 425˚F
- Flour your work surface and spread out one of the pie crusts to a 12-inch diameter “circular .” Transfer it to the 9″ pie dish by wrapping it around your rolling pin.
- Distribute the apple mixture in the center, being careful to avoid getting the filling on the pie crust’s top edges, making it difficult to bind.
- Roll out the second crust into an 11″ round and cut it into ten strips of roughly equal thickness using a pizza cutter. Arrange strips in a woven lattice pattern (look at recipe notes for instructions).
- Brush the top with the egg mixture made from 1 egg and one tablespoon of water.
- Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.
- Let it rest at room temp 1 hour before serving.
Notes
How to Lattice Pie Crust
On top of the filled pie, arrange six strips vertically and uniformly spaced apart. The longer strips should go in the middle of the pie, while the shorter strips should go on the ends.Fold each of the three remaining strips entirely back on itself, so they practically hang off the pie. One of the 6 unused strips should be laid on the top, perpendicular. The three vertical strips should be unfolded and laid back over the perpendicular strip. Five strips remain.
Reverse the three other vertical strips. One of the five unused strips should be laid on the top, perpendicular. The three vertical strips should be unfolded and laid back over the perpendicular strip. You can now make out the lovely weave pattern! Continue by weaving the last four strips together. Fold the excess dough that lays over the edges of the pie back and use a fork to crimp the edge and achieve even lines.
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Nutrition
MORE APPLE RECIPES TO TRY
Fall Recipes
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
