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a slice of apple pie on a white plate
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Homemade Apple Pie

Learn step by step how to make this delicious homemade apple pie with flakey pie crust.
Course Dessert
Cuisine American
Keyword applepie, homemadeapplepie, thanksgiving
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 8 slices
Calories 394kcal

Ingredients

For the crust:

  • 10 oz. flour
  • 12 Tbsp. butter, cold, unsalted
  • 1 tsp. salt
  • 2 1/2 Tbsp. sugar
  • 3 Tbsp. Crisco (shortening)
  • 3/4 cup ice cold water*
  • Splash of apple cider vinegar
  • egg wash (egg whisked with 1 Tbsp. water to brush on dough)

For the apple pie filling:

  • 3 lb. Apples, ~6-7 total (use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)
  • 3/4 cup sugar
  • 3 Tbsp. flour
  • 1 lemon juice & zest
  • 1 1/2 tsp. cinnamon, ground
  • 1/2 tsp. ginger, ground
  • 1/8 tsp. cloves, ground
  • 1/8 tsp. Allspice, ground

Instructions

For the dough:

  • Pulse 10 oz. flour with salt and sugar in a food processor.
  • Then add the grater attachment to your food processor and grate the butter into the flour mixture.
  • Pour this into a bowl and add 3 Tbsp. Crisco (shortening) and use your clean hands to incorporate into the flour.
  • Add a splash (~1/2 tsp.) of apple cider vinegar to the water. In intervals, slowly add the ice cold water into the dough. Add a little water, mix, water, mix, repeat. Mix until dough like consistency forms. Dough shouldn't be wet, add a touch more flour to the dough & your hands if it is.
  • On a lightly floured surface, gently start to fold and form the dough. Knead dough until somewhat smooth. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.

For the apple filling:

  • Preheat the oven to 425°F. Peel, core and thinly slice 3 pounds of apples.
  • Add sugar, flour, lemon zest, lemon juice, ground ginger, ground cinnamon, allspice and cloves to the apples. Mix well and set aside.
  • Take the dough from the fridge once it's chilled and cut it in half (bottom layer, top layer). Roll one half of the dough on a lightly floured surface into a circle that is about 12 inches diameter using a rolling pin.
  • Transfer the dough to a 9 inch pie dish. Trim, seal and crimp the dough. (Use the images and video for guidance). Use scraps to repair dough if needed.
  • Place a piece of foil on the bottom crust and top with the pie weights. (Use dried beans or rice if you don't have pie weights). Bake the pie crust for 8 minutes.
  • While the bottom crust bakes, roll out the top layer of the crust.
  • Fill the pie with the apples, leaving the liquid behind in the bowl. Some of the juices are OK to add but not all of it.
  • Place the top layer of crust over the apples and brush with an egg wash and a sprinkle of coarse sugar (optional). 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. Place foil or a pie crust shield around the edges of the pie crust if they begin to brown or burn.
  • Allow the pie completely cool, at least 3 hours, before slicing. Serve with ice cream and enjoy!

Video

Notes

  • You may not need the entire 3/4 cup of ice water. Add just enough until the dough comes together and doesn't feel wet. 
  • Cover leftovers tightly and store in the refrigerator for up to 5 days.
  • Slice the apples in a uniform thickness.
  • Slide a baking sheet under the pie in case any of the juices spill over while the pie bakes in the oven. 
  • Be sure to use the step by step photos in the blog post to help assist you!
  • Crimping pie crust: You can use your favorite method: create a lattice, use shape cut outs, classic scalloped, large scalloped, rope pie, simple angled, use a fork, etc. 
 

Nutrition

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