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+ servings
a slice of apple pie on a white plate

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


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


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!



  • 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. 


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