How To Make Homemade Apple Pie

If you want to learn how to make a homemade apple pie and apple pie filling from scratch, this is the only recipe you will need!

Creating this apple pie:

This recipe is fool proof and will result in a delicious homemade pie with flaky pie crust and a drool-worthy apple pie filling.

The apples are layered with warm Autumn spices like cinnamon, nutmeg and ginger and the crust is buttery and flaky.

We love making homemade apple pie for the holidays and this pie in particular always gets requested. A real crowd pleaser!

Tools needed to make a homemade apple pie

• 9-inch pie pan
• Rolling pin
• Pie weights (If you don’t have pie weights you can use dried beans!)
• Large working surface
• Food processor
• Mixing bowls
• Measuring spoons

Ingredients needed for homemade apple pie

• For the crust:
• Flour
• Butter
• Salt
• Sugar
• Crisco
• Ice cold water
• Apple cider vinegar

For the apple pie filling:

Apples: What are the best apples to use for homemade apple pie? I love using Granny Smith because they are tart and flavorful. But you can also use Honeycrisp or Northern Spy.

• Sugar
• Flour
• Lemon zest & juice
• Ground ginger
• Ground cinnamon
• Ground allspice & cloves
• Salt

How to make apple pie from scratch

Let’s make the dough first!

Step 1: Weigh out 10 oz. of flour using a food scale. (A little over 2 cups) Add in 1 tsp. salt and 2.5 Tbsp. sugar.

Step 2: Pour flour, salt and sugar into food processor and pulse 3-4 times.

Step 3: Add the grater attachment to your food processor so we can grate the butter into the flour.

Step 4 & 5: Grate 12 Tbsp. unsalted cold butter.

Step 6: Pour into a clean bowl and add in 3 Tbsp. Crisco (shortening)

Step 7: Using clean hands incorporate the Crisco and butter into the flour. Squeeze with your fingers until pea-sized pieces of butter form.

Then, slowly add in 3/4 cup ice cold water into the dough. Don’t add all the water in at once, add in intervals.

Step 8 & 9: Using clean hands again, start to mix the water into the mixture until a dough like consistency forms. Dough shouldn’t be wet. Add a touch more flour to the dough and your hands if it is.

Step 10: Fold and form the dough gently. Knead dough until somewhat smooth. Don’t over work the dough, you won’t get flakey pie crust that way.

Step 11: Wrap your dough in plastic wrap and chill in the fridge for 1 hour.

Step 12: While dough is chilling, make the filling! Peel, core and slice 3 pounds of Granny Smith apples (about 10 apples).

Step 13: To the apples add 3/4 cup sugar, 3 Tbsp. flour, zest and juice from 1 lemon, pinch of salt, 1/2 tsp. ground ginger, 1.5 tsp. ground cinnamon, a sprinkle of ground Allspice and ground cloves.

Step 14: Mix well.

Step 15: Grab dough from fridge once it’s chilled and cut in half. Half the dough is for bottom crust, half is for the top crust.

Step 16: On a floured surface, use a rolling pin to roll the dough out.

Step 17: Transfer the crust to your 9 inch pie baking dish. Pro tip: Brush your dough with an egg wash; this serves as a protective layer that will keep the apple’s juices from destroying your crust.

Step 18 & 19: Make the crust pretty: Using your pointer finger and thumb, pinch the outside of the dough and using the knuckle of your other hand push the dough up between the pinch of your fingers.

Step 20: Bake your crust in the oven at 425° F for 8 minutes. I recommend placing a piece of foil down and using pie weights.

Step 21: While pie crust bakes, roll out the top layer of the crust. We like to create cute designs with cut-outs like shown in the photo below.

*Note: if you don’t use the cut outs, top the apples with the second pie crust & seal and crimp the edges. Be sure to cut a few slits in the top crust for ventilation!

Step 22: Fill the pie with the apples. You can layer the apples to avoid large gaps in your pie, or just dump all the apples in if that seems too tedious!

Step 23: Place the top layer of crust over the apples. Brush with egg wash (I like using just 1 whisked egg white and not the yolk) and sprinkle with sugar.

Step 24: Bake at 425° F for 45-55 minutes or until the crust is golden. You may need to cover with foil loosely so crust doesn’t burn. Let completely cool before slicing.

What is the best way to store apple pie?

Store on your counter, covered for up to 2 days. Or, in the fridge for up to 5 days.

Why is my apple pie watery?

Here are a few reasons ands tips:

• You need to use a thickener in the apples (in this recipe we use flour). The apples break down in the pie, which creates that liquid but having a thickener helps makes it into that ooey-gooey goodness.
• Also, there are varieties of apples tend to be juicier than others. Use Golden Delicious, Pink Lady, Granny Smith or Honeycrisp. There are many others you can use but these are most common.
• You might also need to let the pie sit for longer before cutting it to allow the filling time to set.

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Other apple recipes you might like:

• How to make a galette
• Apple Cinnamon Rum Monkey Bread
• Instant Pot Pumpkin Applesauce

Homemade Apple Pie

Learn step by step how to make this delicious homemade apple pie with flakey pie crust.

5 from 4 votes

Print Recipe Pin Recipe Rate

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Servings: 8 slices

Calories: 394kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• 9-inch pie pan

Ingredients

For the crust:

• 10 oz. flour
• 12 Tbsp. butter, cold, unsalted
• 1 tsp. salt
• 2.5 Tbsp. sugar
• 3 Tbsp. Crisco (shortening)
• 3/4 cup ice cold water
• Splash of apple cider vinegar
• egg wash (egg mixed with a little water to brush on dough)

For the apple pie filling:

• 3 lb. Granny Smith apples
• 3/4 cup sugar
• 3 Tbsp. flour
• 1 lemon juice & zest
• 1.5 tsp. cinnamon, ground
• 1/2 tsp. ginger, ground
• 1/8 tsp. cloves, ground
• 1/8 tsp. Allspice, ground

Instructions

• Pulse 10 oz. flour with salt and sugar in a food processor. Then add the grater attachment to your food processor to grate the butter. Pour this into a bowl and add 3 Tbsp. Crisco (shortening) and use your clean hands to incorporate into the flour.
• Add a splash of apple cider vinegar to the water and slowly add in the 3/4 cup ice cold water into the dough. Don't add all of the water at once, add it in intervals.
• Using clean hands again, start to mix the water into the flour until a dough like consistency forms. Dough shouldn't be wet, add a touch more flour to the dough & your hands if it is.
• Start to fold and form dough gently. Knead dough until somewhat smooth. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
• Preheat the oven to 425 ° F. While the dough chills, make the apple pie filling. Peel, core and slice 3 pounds of Granny Smith apples. To the apples add sugar, flour, lemon zest, lemon juice, ground ginger, ground cinnamon, and a sprinkle of allspice and cloves. Mix well.
• Grab dough from the fridge once it's chilled and cut it in half (bottom layer, top layer). Roll out the dough for the bottom crust on a floured surface using a rolling pin and transfer the dough to a 9 inch pie dish. Cut off loose edges and shape the dough (use the images in blog post above to help guide you)
• Bake the for 8 minutes (using pie weights). While that bakes roll out the top layer of the crust. Fill the pie with the apples, place the top layer of crust over the apples and brush with an egg wash and a sprinkle of sugar. Be sure to cut a few slits on the top for ventilation. Bake for 45-55 minutes or until the crust is golden and the internal temperature reaches 175 °F.
• Let the pie completely cool before slicing. Serve with ice cream.

Notes

Be sure to use the step by step photos in the blog post to help assist you!

Store apple pie by covering tightly or stored in an airtight container at room temperature (or in the refrigerator) for up to four days.

 

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Nutrition

Serving: 1slice | Calories: 394kcal | Carbohydrates: 57.8g