Today, I share how to make apple pie, homemade from scratch. I'm using a homemade double pie crust and the perfect homemade pie filling made with granny smith apples.
Table of Content
Is there anything better than apple desserts in winter? As soon as fall sets in, the apples come in season and I can almost smell the apple pie in my head.
And, the apple pie filling, being the essence of the apple pie, has also made its way into other desserts such as cakes, tarts, ice creams, crumbles, bars, etc.
Why make this apple pie?
- This is the best apple pie recipe. And even though it is made from scratch, it's still an easy recipe.
- We do not use store-bought pie crust or canned apple pie filling. Trust me, homemade is so much better and everyone will be asking you for the recipe.
- And the best part is, this dessert is best made a day ahead. Which means you can concentrate on cooking.
- There are three components to this pie.
- Pie crust - You can use ready-to-roll store-bought pastry. But honestly, it takes only 5 minutes to combine flour, salt, and butter in a food processor. Also, you can make the pie crust dough up to 3 days ahead. And, the best part is, that the same crust is used for the top and bottom of this pie so you don't need to make it twice.
- Apple Pie filling - You have to make the apple filling just before you are ready to bake the tart. It's a very simple filing, which involves cleaning and cutting the apples, then adding all the rest of the ingredients in. In fact, it took me about 7 minutes at most.
- Assemble and bake - And, assembling the tart took me about 10 to 15 minutes. Baking takes another 60 minutes.
Ingredients and substitutes
- Apples - What are the best apples for apple pie? I like to use tart Granny Smith apples for this pie because they hold their shape well even after they are cooked soft and tender. In addition, they are tart, not sweet, which works beautifully with the sweetness in the pastry and filling.
- Sugar - You can use all white sugar. And yet, I like the hint of caramel the molasses in the brown sugar adds to the apples.
- Spice - I've used cinnamon, nutmeg, and ground ginger. You can also use homemade pumpkin spice.
- Butter - The butter adds a wonderful rich flavor to the apples. So, I highly recommend using it.
- Lemon juice - While granny smith apples are sour, we need a little lemon juice to keep the apples from oxidizing as well as to cut into the sweetness of the pie.
Homemade Apple Pie
Double pie crust
- In the bowl of a food processor - add the flour, salt, and butter. Pulse for 30 seconds until bread crumb consistency. You can also use a bowl and pastry blender.
Pro tip - A flaky pie crust must have a good combination of small and big pieces of butter. So, don't pulse too long. - Add the chilled water through the feeder. Pulse another 30 to 40 seconds until almost combined.
Pro tip - The dough should still look crumbly but when you squish a little with your fingers it should shape into a ball. - Next, invert the crumbly mixture on a clean work surface. Gather it all into a ball without kneading.
Pro tip - We do not want to activate the gluten in our dough so we avoid kneading. - Divide into two – more for the bottom crust, and less for the top crust (see video). Wrap each portion in plastic wrap and chill for at least an hour.
Pro tip - You can also keep these in the fridge for up to 3 days or freeze them for up to 3 months.
Pie crust
- Dust the work surface with flour. Open the larger disc for the bottom and roll carefully. Use your 9-inch pie pan as a guide to see how big you need it.
Pro tip - If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, and press the broken edges together with your fingertips. - To transfer the dough to the pan without breaking, fold the pastry in half, then into quarters. Place it on the pie pan and unfold.
Pro tip - Alternatively, you can roll the dough onto your rolling pin and unroll it over the pie pan (the folding in quarters is easier for newbies). - Gently fit it to the pie pan. Especially in the bottom edges with light hands. Place the lined pie in the fridge while you prepare the filling.
Pro tip - You need about an inch more than the edge of your pie pan so you can trim the excess dough.
Apple pie filling
- Preheat oven to 400°F / 200°C / Gas Mark 6.
- Peel, core, and chop apples into thin slices about ⅛ inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.
Pro tip - Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time. - Add all the sliced apples to a bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour, and combine well.
Pro tip - The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
Assemble
- Fill the pie - Pour the apple pie filling in the pie pan with the chilled bottom pie crust. Shake the pan a bit or rearrange the apple slices to help the filling settle. The apples should be slightly mounded in the center.
Pro tip - The filling will look like a lot but it will cook down. So, make sure to pile it up high. No one wants a flat slice of apple pie. - Roll the top crust - Dust the work surface with flour. Open the larger disc of shortcrust pastry for the top of the pie and roll it larger than the pie pan (about 12 inches).
Pro tip - Use your pie pan as a guide to know how big you need it plus extra for crimping. - Cut excess - Place the second disc on top. Cut off excess at the edges leaving an inch of overhang.
- Crimp the edges - Fold the top pastry under the bottom pastry (see video). Crimp the edge by forming a V shape with your thumb and index finger (see video).
Pro tip - Alternatively, you can make impressions around the pie using the tings of a fork. - Brush with egg wash and sprinkle with granulated sugar. Sugar adds a nice crunch but can be omitted.
Pro tip - For the eggwash, combine the egg and water. Then, use a pastry brush to brush it on the pie. - Place the pie on a baking tray to catch any juices. Cut a few slits on the top crust with a knife. I like to do about 6 to 8 cuts.
Pro tip - The slits or cuts on the top crust are for steam to escape so the pastry won't puff up and break.
Bake
- Bake at 400°F / 200°C / Gas Mark 6 for 15 minutes. Then, reduce the temperature to 350°F / 177°C / Gas Mark 4 and cook another 35 to 40 minutes.
Pro tip - After 20 to 25 minutes, cover edges loosely with foil or pie shield to prevent the top crust from becoming too dark. - Serve warm or at room temperature on its own or with a dollop of ice cream, whipped cream, or pastry cream.
Tips for Success
- Keep the pie crust cold at all times, starting with the ingredients. Chill the pie for a minimum of an hour before rolling it out.
- Use the right apples for the pie - in this case, we used Granny Smith or similar.
- If the apple pie filling is not ready, place the lined pie pan and top crust in the fridge.
- Make the apple pie filling just before you are going to bake it. The longer the apple pie sits outside the more juices it will release. These will make the bottom pie crust soggy.
- Cut the apples into thin slices so there will be less shrinkage. (they still shrink but big chucks make a flat pie).
- Add spice to your apple pie, but do not over-spice it. Let the apples shine through and not be drowned with the strong flavors of cinnamon or ginger.
- Cook the pie on high for a short time. This will prevent the crust from shrinking. Then lower the heat and cook longer so the apples become tender.
- Let the pie rest so the juices will cool in between the slices not flow down to the bottom. (See my tips to making an apple pie with no pool of juices at the bottom).
Troubleshooting
- My pastry is breaking - there are two reasons this can happen.
- Either when it is not chilled properly which makes the butter too soft to roll or
- when the pastry is chilled so hard that the butter breaks when rolling.
- Apple pie filling is too mushy- this can happen if you choose the wrong or rather apple that becomes soft when cooked. Use apple like Granny Smith for best results.
- My crust is getting too dark - this depends on the temperature of the oven. Reduce the temperature a bit and/or place a baking tray on the top shelf to shield the direct heat.
- My crust is not getting any color - this can happen if the oven is too low or there is something blocking direct heat to the pie.
- Pie edges are getting too dark - tent the pie or the edges of the pie with foil or a pie shield.
How long will this apple pie keep? Does it need to be refrigerated?
This pie will keep at room temperature for about 2 days. You can also keep it in the fridge for up to a week if wrapped well.
Can I freeze this pie?
Yes, you can freeze this pie for up to a month. Wrap well in parchment paper and then aluminum foil. Thaw in the fridge overnight. This helps the condensation remain on the parchment paper and not make the tart soggy.
Can I use a store-bought crust?
Yes, you can use a ready-to-use store-bought pastry. Roll and line the pie pan just as shown in the video. Everything else will remain the same.
What apples are best for apple pie filling?
You want a moist apple pie with slices of apples, not apple sauce. Of course, that means that you want to use nice juicy apples. Some apples, like MacIntosh apples, become mushy when cooked and turn into apple sauce. Granny Smith apples stay firm even after they have been cooked. The added advantage of granny smith is that they are sour and work best to cut into the sugar. So use nice frim apples.
What is the secret to no pool of juices in the apple pie?
The secret is to let the juices have time to settle where they are.
If you cut into the pie while it's hot, those juices will flow to the bottom of the pie and you will have a big pool of juices at the bottom. If you cut it warm you will have fewer juices at the bottom and if you cut it at room temperature you will have no juices. I recommend, making the pie a day ahead of time.
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Printable Recipe
How to Make Apple Pie
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400°F/ 200°C/ Gas Mark 6
Difficulty: Easy
Calories: 374kcal
Adjust Servings Here: 12 servings
Description
Today, I share how to make an apple pie, homemade from scratch using homemade double pie crust and the perfect homemade apple pie filling made with granny smith apples.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Double pie crust
- 3 cups (375 g) All-purpose four
- 1 cup (227 g) Butter (unsalted, chilled, cubed)
- ½ teaspoon Salt
- 6 tablespoon (90 ml) Water (chilled)
Apple pie filling
- 2 lb (900 g) Apples (peel, cored, and sliced Granny Smith)
- ½ cup (110 g) Brown sugar
- ¼ cup (50 g) White sugar
- 2 tablespoon Lemon juice
- ½ teaspoon Cinnamon Powder
- ¼ teaspoon Ground ginger
- ¼ teaspoon Nutmeg (fresh grated)
- ¼ teaspoon Salt
- 4 tablespoon (60 g) All-purpose flour
- 2 tablespoon (30 g) Butter (unsalted - chilled and cubed)
Egg wash
- 1 Egg white
- 2 tablespoon Water
- 2 tablespoon Sugar (for sprinkling (optional) )
Instructions
Double pie crust
- In the bowl of a food processor - add the flour, salt, and butter. Pulse for 30 seconds until bread crumb consistency. You can also use a bowl and pastry blender.Pro tip - A flaky pie crust must have a good combination of small and big pieces of butter. So, don't pulse too long.
- Add the chilled water through the feeder. Pulse another 30 to 40 seconds until almost combined. Pro tip - The dough should still look crumbly but when you squish a little with your fingers it should shape into a ball.
- Invert the crumbly mixture on a clean work surface. Gather it all into a ball without kneading. Pro tip - We do not want to activate the gluten in our dough so we avoid kneading.
- Divide into two – more for the bottom crust, less for the top crust (see video). Wrap each portion in plastic wrap and chill for at least an hour.Pro tip - You can keep these in the fridge for up to 3 days or freeze them for up to 3 months.
- Dust the work surface with flour. Open the larger disc for the bottom and roll carefully. Use your 9-inch pie pan as a guide to see how big you need it.Pro tip - If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, press the broken edges together with your fingertips.
- To transfer the dough to the pan without breaking, fold the pastry in half, then into quarters. Then, place it on the pie pan and unfold. Pro tip - Alternatively, you can roll the dough onto your rolling pin and unroll it over the pie pan (folding in quarters is easier for newbies).
- Gently fit it to the pie pan especially in the bottom edges with light hands. Place the lined pie in the fridge while you prepare the filling. Pro tip - You need about an inch more than the edge of your pie pan so you can trim the excess dough.
Apple pie filling
- Preheat oven at 400°F / 200°C / Gas Mark 6
- Peel, core, and chop apples into thin slices about ⅛ inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.Pro tip - Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time.
- Add all the sliced apples to a bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour and combine well. Pro tip - The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
Assemble
- Pour the apple pie filling in the pie pan with the chilled bottom pie crust. Shake the pan a bit or rearrange the apple slices to help the filling settle. The apples should be slightly mounded in the center.Pro tip - The filling will look like a lot but it will cook down so make sure to pile it up high. No one wants a flat slice of apple pie.
- Roll the top crust - Dust the work surface with flour. Open the larger disc of shortcrust pastry for the top of the pie and roll it larger than the pie pan (about 12 inches).Pro tip - Use your pie pan as a guide to know how big you need it plus extra for crimping.
- Cut excess - Place the second disc on top. Cut off excess at the edges leaving an inch of overhang.
- Crimp the edges - Fold the top pastry under the bottom pastry (see video). Crimp the edge by forming a V shape with your thumb and index finger (see video).Pro tip - Alternatively, you can make impressions around the pie using the tings of a fork.
- Brush with egg wash and sprinkle with granulated sugar. Sugar adds a nice crunch but can be omitted. Pro tip - For the egg wash, combine the egg and water. Then, use a pastry brush to brush it on the pastry.
- Place the pie on a baking tray to catch any juices. Cut a few slits on the top crust with a knife. I like to do about 6 to 8 cuts. Pro tip - The slits or cuts on the top crust are for steam to escape so the pastry won't puff up and break.
Bake
- Bake at 400°F / 200°C / Gas Mark 6 for 15 minutes. Then, reduce the temperature to 350°F / 177°C / Gas Mark 4 and cook another 35 to 40 minutes.Pro tip - After 20 to 25 minutes, cover edges loosely with foil or pie shield to prevent the top crust from becoming too dark.
- Serve warm or room temperature on its own or with a dollop of ice cream, whipped cream, or pastry cream.
Recipe Notes & Tips
- Keep the pie crust cold at all times, starting with the ingredients. Chill the pie for a minimum of an hour before rolling it out.
- Use the right apples for the pie - in this case, we used Granny Smith or similar.
- If the apple pie filling is not ready, place the lined pie pan and top crust in the fridge.
- Make the apple pie filling just before you are going to bake it. The longer the apple pie sits outside the more juices it will release. These will make the bottom pie crust soggy.
- Cut the apples into thin slices so there will be less shrinkage. (they still shrink but big chucks make a flat pie).
- Add spice to your apple pie, but do not over-spice it. Let the apples shine through and not be drowned with the strong flavors of cinnamon or ginger.
- Cook the pie on high for a short time. This will prevent the crust from shrinking. Then lower the heat and cook longer so the apples become tender.
- Let the pie rest so the juices will cool in between the slices not flow down to the bottom. (See my tips to making an apple pie with no pool of juices at the bottom).
Nutrition Information
Calories: 374- kcalCarbohydrates: 51- gProtein: 4- gFat: 18- gSaturated Fat: 11- gCholesterol: 46- mgSodium: 308- mgPotassium: 141- mgFiber: 3- gSugar: 24- gVitamin A: 582- IUVitamin C: 5- mgCalcium: 22- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Ksenia
I think people often underestimate that pie can be one of the most complicated things to make in the kitchen. I love how do you break it down into a series of easy tips!
Sara LaFountain
Delicious apple pie that my family gobbled up in one day. I love the addition of nutmeg in it!
Veena Azmanov
Thank you for the lovely feedback, Sara. Happy you enjoyed this pie
Aya
The pie looks so delicious. I love the apple pie filling and all the spices used. I can't wait to give this a try with a gluten-free pie crust. I'm sure it will turn out amazing.
Nika
Thank you for so detailed recipe with all the tips and tricks! I just made this pie and it came out AMAZING! I'm going to make it for Thanksgiving this year as we are hosting the family dinner.
Veena Azmanov
Thank you for the lovely feedback, Nika. I am so happy you enjoyed this recipe. I think your family will enjoy this for Thanksgiving.
Colleen
Thanks for all the great tips for making apple pie. Now I'm confident mine will turn out perfect!