This Homemade Apple Pie Recipe with a flaky pie crust is the perfect last course for your holiday table. The filling is made up with Honeycrisp and Granny Smith apples, lending multiple textures and big flavor.
Apple pie has always been one of my favorite desserts. I look forward to the Fall when apples are at their peak, and I go to town with all the things they can become. This pie had a gooey center, the apples aren’t too mushy or too firm, and the hint of lemon juice balances the sweetness form the sugar and the apples.
Homemade Apple Pie Video Tutorial:
Lets Talk About Pie Dough
I have been on a pie dough kick recently. There’s nothing better than landing a perfectly flaky pie crust that hold up to your filling and doesn’t have significant shrinkage. I’ve tried about four different pie dough recipes over the last few weeks and the one that has become my favorite is Sally’s Bake Blog All Butter Pie Crust. It’s super easy to make and beautifully explained, so I would recommend it if you’re looking to make your own crust.
The key to getting great pie dough is keeping all of the ingredients as cold as possible. I like to refrigerate my flour and dry ingredients, use ice water, and cube my butter to then throw it back into the refrigerator. Using a marble rolling pin and rolling your dough out on a cold surface also helps. Marble is a naturally cold stone so it help to keep the dough cold while you’re rolling it out. If you don’t have a marble rolling pin, you can always use a regular rolling pin or a bottle of unopened wine.
Here’s What We Need To Make This Homemade Apple Pie
- pie dough, enough for two crusts
- 8 cups apples (800g), mix of Honeycrisp and Granny Smith, sliced 1/8 in thick
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup (57g) dark brown sugar
- 1/4 cup (56g) granulated sugar
- 2 tablespoons (16g) cornstarch
- 2 tablespoons unsalted butter, cold & small cubes
- 1 large egg, beaten with a splash of water
- Prepare pie dough if making from scratch. I used Sally’s Bake Blog All Butter Pie Crust recipe, but pre-made pie crust works as well. Leave dough in the refrigerator until it’s ready to be rolled out.
- Peel and slice apples into 1/8 inch thick slices.
- Place apples into a large bowl and add in the cinnamon, ginger, allspice, lemon juice, kosher salt, and dark brown & granulated sugars. Mix well to combine and let this mixture sit for 30 minutes.
- After 30 minutes, sprinkle mixture with cornstarch and mix to coat the apples.
- Roll out dough (if using homemade dough) on a lightly flour surface, into two 10 1/2 inch round crusts, for a 9 inch pie plate. Carefully place one of the crusts into the pie plate without stretching.
- Pile apple slices along with their juices into the pie dish, and dot the top with 2 tablespoons of cold cubed butter. Place top crust on top of the apples and fold under the excess edges. Use your knuckles on one hand and pointer finger on the other to create a fluted edge (full tutorial in the recipe video). If you choose to do a lattice crust, cut top crust into 1 1/2 inch strips and lattice over the apples (full tutorial in the recipe video), then flute the edges.
- Brush pie dough with egg wash, and place in the refrigerator for 15 minutes.
- Preheat oven to 375°F.
- Bake pie on a sheet tray at 375°F for 15 minutes. Lower the oven to 350°F and bake for an additional hour, rotating the pie by 90 degrees every 20 minutes.
- Once the crust is golden brown, let the pie cool for at least 2 hours so the juices can settle, and the pie is not dangerously hot. Enjoy!
Frequently Asked Questions About Making Apple Pie
No! You can use frozen pie crust from the grocery store to make life easier, and significantly cut down the time it takes to make this recipe. It will come out just fine.
Yes! Use the pillsbury premade pie crust (which is dairy free) and skip the egg wash. Also, instead of dotting the top of the apples with butter, use a vegetable oil based margarine or vegan butter.
This all depends on the size of your apples. If they are on the larger side, 5-6 apples will work great, but if they’re smaller you’ll need more. I aim for about 8 cups of sliced apples all together.
You can store apple pie in the refrigerator, covered, for up to a week.
You will want your apple pie to cool down for at least two hours before you try to cut into it. Apple pie is extremely hot when it comes out of the oven, so to avoid severely burning yourself, you should give it a lot of time to cool. While it’s cooling the liquid begins to firm up as well, which will make cutting it easier.
A sharp serrated or bread knife works wonders to cut through apple pie. Use a pairing knife after the serrated knife to make sure the cuts are clean and you can easily remove the slice from the dish.
You can reheat apple pie for a few minutes in a 350°F oven, or placing a slice in the microwave for up to 1 minute.