classic homemade apple pie recipe

Classic Apple Pie

This classic apple pie recipe is the best homemade pie recipe I have used! So easy to do and absolutely delicious!

Nothing says Fall like a slice of warm apple pie! I look forward to this time of year for so many reasons but at the top of my list is all the delicious fall treats! Apple pie is a classic and easily my favourite way to put those gorgeous apples to good use!

There is something about deliciously sweet apples, a flakey pie crust, and warm spices that just soothes and comforts my soul. As much as I love to eat a slice of this apple pie, I also find it relaxing to make it too. I have always loved being in the kitchen and baking is therapy to me.

If you are not as keen on being in the kitchen, baking a pie from scratch, you can easily take a short cut with this recipe. Frozen pie dough does the trick in a pinch and will definitely cut your prep time in half! As the filling is incredibly easy to whip up, this pie is a cinch to make!

No really, it is! I just peel and slice the apples, add them to a bowl with the other filling ingredients and mix them up! Voila! Set them into your ready made pie crust, top with a second pie crust and you have done all the “hard work”.

How to make homemade Classic Apple Pie

This pie is easy to make and can easily be made easier by using a store-bought pie crust. I’ve included my homemade pie crust in the recipe below, but feel free to skip those steps and use a ready-made crust if you wish!

To make my pie from scratch, I used:

For the apple pie filling:

  • 4 large apples, peeled and sliced 1/4″ thick
  • 1 teaspoon vanilla extract
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 3 tablespoons flour
  • 1 teaspoon cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For the Pie Crust

  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 8-12 tablespoons ice cold water

Directions:

To make the filling, add all of the filling ingredients in a bowl and toss together to coat the apples evenly. Set aside.

Preheat oven to 400F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 8 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. If it is not, add more water and pulse.

Turn the dough out onto a floured surface and divide the dough in half. Knead each half into a ball. Flatten down into disks. Set one disk aside, covering it with plastic wrap so that it does not dry out.

Using a floured rolling pin, roll the first disk out to be slightly larger than your pie dish. Carefully transfer onto pie plate and trim any excess dough. Fill the pie crust with the apple filling.

Roll out the second pie crust using the same method as the first.

Two options for topping the pie:

Option 1: Place the second pie crust over the filling and trim the excess. Press the edges down to seal the pie. You can do this with your fingers or using the tines of a fork. Poke a few slits in the pie using a knife.

Option 2: Use a pizza cutter or sharp knife to slice the pie crust into thin strips (any thickness you desire, just make them uniform). Cover the pie using a lattice method (see below for a video on how to do it). Trim the excess pie crust.

Bake the pie for 15 minutes at 400F and then reduce temperature to 350. Continue baking for 40-50 more minutes or until the crust is a nice golden brown and the filling is bubbling. Tip: if the pie crust is browning too quickly, tent it loosely with foil to avoid over-browning.

Remove pie and let it cool before slicing to allow the filling to set. Slice and serve with a big scoop of vanilla ice cream!

How to make a lattice crust

There are many ways to top a pie. I typically just roll out the pie crust and lay it on top, trimming the excess and poking some holes for ventilation as it bakes. Today, though, I decided to go with a lattice pie crust.

I love the way they look and I was eager to give my apple pie a fancier look. I also added some cute leaf cutouts to my pie cause I thought it was cute.

If you have not tried making a lattice pie crust, it is surprisingly easy to do! Sure, its a bit more “work” than a plain pie crust, but it really isn’t hard at all. I’ve included a link to a video to help explain how to do it. Its super simple and easy to follow!

I hope you enjoy this recipe! Happy Baking!

-Cathy

You may also like:

Apple Pie Bars
Apple Ginger Galette

Classic Apple Pie

Servings

8

servings
Prep time

25

minutes
Cooking time

55

minutes

Ingredients

  • For the apple pie filling:
  • 4 large apples, peeled and sliced 1/4″ thick

  • 1 teaspoon vanilla extract

  • 1/3 cup white sugar

  • 1/3 cup brown sugar

  • 3 tablespoons flour

  • 1 teaspoon cornstarch

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • For the Pie Crust
  • 2 1/2 cups flour

  • 1/2 teaspoon salt

  • 1 cup cold butter, cubed

  • 8-12 tablespoons ice cold water

Directions

  • To make the filling, add all of the filling ingredients in a bowl and toss together to coat the apples evenly. Set aside.
  • Preheat oven to 400F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 8 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. If it is not, add more water and pulse.
  • Turn the dough out onto a floured surface and divide the dough in half. Knead each half into a ball. Flatten down into disks. Set one disk aside, covering it with plastic wrap so that it does not dry out.
  • Using a floured rolling pin, roll the first disk out to be slightly larger than your pie dish. Carefully transfer onto pie plate and trim any excess dough. Fill the pie crust with the apple filling.
  • Roll out the second pie crust using the same method as the first.
  • Option 1: Place the second pie crust over the filling and trim the excess. Press the edges down to seal the pie. You can do this with your fingers or using the tines of a fork. Poke a few slits in the pie using a knife.
  • Option 2: Use a pizza cutter or sharp knife to slice the pie crust into thin strips (any thickness you desire, just make them uniform). Cover the pie using a lattice method (see post above for tips). Trim the excess pie crust.
  • Bake the pie for 15 minutes at 400F and then reduce temperature to 350. Bake for 40-50 more minutes or until the crust is a nice golden brown and the filling is bubbling. Tip: if the pie crust is browning too quickly, tent it loosely with foil to avoid over-browning.
  • Remove pie and let it cool before slicing to allow the filling to set. Slice and serve with a big scoop of vanilla ice cream!
 

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