BEST APPLE PIE
This Recipe For Homemade Apple Pie Has Proven To Be The BEST Apple Pie Recipe Around. With A Flaky, Buttery Crust Made From Scratch, And A Gooey, Sweet Apple Filling, This Pie Will Not Disappoint!
Can you ever go wrong with CLASSIC Apple pie?! I think not – it’s an ideal dessert for holiday gatherings and this homemade version will knock off anyone’s socks. If you love this recipe, you’ll also love our berry pie and coconut cream pie.
HOMEMADE APPLE PIE TIPS + TRICKS
I LOVE to bake, but there are a few things that I feel like I definitely HAVE NOT mastered just yet. Those two things are BREAD and PIES. My mom is great at making both, but I have yet to have her give me a step-by-step tutorial on how she does it.
Fortunately, I have a wonderful friend here in Texas, named Loni, who was willing to show me how she makes her homemade apple pie. I had tried her pies before and knew they were amazing so I was excited to learn from a pro.
She came over about a month ago and gave me all the TIPS + TRICKS she uses to make her phenomenal pies. She makes many varieties but she’s known for having the BEST Apple Pie recipe!! And having just had this pie recently, I can concur that it really is the best homemade apple pie!
As we all know, you can go to the store and buy a pie, but you really can’t beat a homemade pie. Having said that, it does take some time and practice to master making this apple pie, so we will be sharing loads of pictures and tips to help you out with that.
BEST APPLES FOR APPLE PIE
When choosing apples to put in your pies, remember all the work you will be going through and make sure you find the best apples you can to make your efforts worthwhile.
Bad apples will become mushy and flavorless, so spend a few extra pennies and minutes hunting for the best ones. Pick apples that feel heavy (which means they’re juicy) and are firm when you press on them (which means they will hold up well as they bake). Almost any variety will work – my favorites are:
- Granny Smith
I usually do a mixture as each variety will add sweet or tart flavors. Depending on how big they are, you will need 6 to 8 total apples. If they are large, 6 should be enough. If they’re smaller or if you want a deep dish pie, try 7 or 8.
HOW TO MAKE APPLE PIE CRUST
Once you have your apples chosen, gather your ingredients and start this pie by making your crust. Follow these steps to make our delicious apple pie crust recipe:
MIX WITH YOUR HANDS. Stir the flour and salt together. Gently blend the shortening into the flour mixture with your hands or a pastry cutter until the mixture is crumbly and chunky. When coarsely mixed, set this mixture aside.
FOLD. Beat the egg and cold water together. Add the apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to let the water start to absorb.
FORM DOUGH. Using your hands again, mix until a dough forms. If it is still too crumbly to become cohesive, add an additional 1-3 tablespoons of cold water.
CHECK FOR MARBLING. Be careful to not over mix as over working pie crust makes it tough, or add too much water because the dough will become too sticky. When it becomes a workable dough, check to make sure you can see marbling from the shortening—if you can, you’re going to have a yummy, flaky crust.
SHAPE INTO DISCS. Score the dough down the middle with the edge of your hand and pull it apart into two pieces. Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour).
MAKING THE FILLING
Once your crust is made, you will start making your apple pie filling!
WHISK + COOK. To do this, whisk together the sugar, cinnamon, nutmeg, and cornstarch in a heavy sauce pan. Stir in the apple cider and lemon juice. Cook on medium heat until thick and bubbly. When finished, scoop the sauce into a bowl and chill in the refrigerator.
PREP APPLES. While this is chilling, you will start preparing your apples. Peel, core, and slice them into about ¼ inch slices and place them in a microwave safe bowl.
When they are all cut, cover the bowl with plastic wrap and microwave for 2 minutes. Then stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator.
BACK TO THE CRUST….
ROLL OUT. Take one of the cooled dough disks out of the fridge. On a floured surface, roll the dough from the center out into a circle until about ⅜ of an inch thick. Make sure the dough is about 1 ½ inches larger than the pie pan all the way around.
TRANSFER. When you are finished rolling it out, carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets. Put the bottom crust in the freezer for 10-15 minutes to get it cold again.
POUR FILLING + CHILL. From there you will pour the apple filling into the bottom pie crust. Carefully move apple slices around until all the sides are filled and the top is even, without any apples sticking up which would protrude through the crust. Put it back in the refrigerator while you roll out the other dough disk.
WHAT KIND OF PIE TOP? Next, you need to decide what kind of pie top you want. Today, we will show you how to make apple pie crust two ways – lattice top crust and a tradition top crust.
HOW TO MAKE A TRADITIONAL PIE CRUST
For a traditional top crust, follow these easy steps:
- Lay the rolled out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can.
- Roll the two crusts together, bottom side up all the way around, then crimp the edges.
- Cut slits in the top crust to allow air to escape. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar.
This is obviously the most simple pie crust option, but you can also try the lattice crust.
HOW TO MAKE A LATTICE PIE CRUST
Making a lattice pie crust is easier than it looks. Just follow these steps to make it…
- Roll the dough out, cut into 1-inch strips with a pizza cutter, then alternate laying the strips down in a lattice pattern.
- Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go.
- Crimp the edges.
When you are finished, there is no need to cut slits in the dough, but still gently rub milk onto the top with your fingers and sprinkle with coarse sugar.
BAKE + DEVOUR
Once you have your crust topping done, you will just bake at 400 degrees for 20 minutes, then reduce the heat to 350 and bake for an additional 30-40 minutes. You’ll know it’s done as soon as the crust is a golden brown. 😉
If possible, we recommend letting the pie rest at least for an hour or two after coming out of the oven. Waiting allows the juices to thicken.
Serve on it’s own or with ice cream and/or whipped cream!!
Apple Pie can be a bit more work than your typical treat, but if you really want to master the art of apple pie making, we hope this recipe and the homemade crust tips below are helpful. It is so flavorful and the crust is so flaky and delicious!
TIPS FOR MAKING APPLE PIE:
Can apple pie be frozen? Fruit pies can be frozen baked or unbaked. If you’re freezing a baked pie, make sure it cools completely before putting it in the freezer.
Can apple pie be stored at room temperature? You can keep baked apple pies at room temperature for up to two days. If the pie has been sliced, cover it loosely with foil or plastic wrap. If you want it to keep for an extra 2-3 days, keep it in the fridge covered with foil or plastic wrap.
What size pan do you use? I use a 9” pie dish, but an 8” works great too. You can even use a deep dish pie pan, just make sure that when you roll out the crust, it is 1 ½ in larger than the pie pan all the way around, and as I mentioned before, use 7-8 apples instead of 6.
Can the dough be made in advance? Pastry dough can be made in advance, and even frozen for up to 2 months before using. If you want to freeze it, wrap the ball of dough tightly in plastic wrap and place in the freezer. Thaw in refrigerator before you want to use it.
I really think you’ll enjoy this homemade apple pie recipe. Thank you, Loni, for all your help!! You are the BEST! Loni was kind enough to compile all of her notes onto a PDF. Click the following links to download and print. 😉