How to Make Apple Pie

Author: Veena Azmanov

Prep Time: 30

Cook Time: 1

Resting Time: 3

Total Time: 4 30

Calories: 19

Adjust Servings Here: 9 servings

Description

Are you tired of settling for mediocre apple pies from the store? The kind that looks promising but disappoints? Well, it's time to take matters into your own hands. By following these five easy steps, you can make the best apple pie that surpasses any store-bought version. Treat yourself and your loved ones to the ultimate comfort dessert with this flavorful homemade recipe from scratch.

Ingredients

Double pie crust (top & bottom)

3 cups (375 g) All-purpose four
1 cup (227 g) Butter unsalted, chilled, cubed
½ tsp Salt
6 tbsp (90 ml) Water chilled

Apple pie filling

2½ lb (1 kg) Apples - Granny Smith or Braeburn & Honeycrisp or Fuji apples (or combination) Peeled, cored, and sliced
½ cup (110 g) Brown sugar
¼ cup (50 g) White sugar
2 tbsp Lemon juice
1 - 2 tsp Cinnamon Powder I used 1 tsp
¼ tsp Ground ginger
¼ tsp Nutmeg fresh grated
¼ tsp Allspice (optional)
¼ tsp Salt
3 tbsp (60 g) Cornstarch or tapioca flour
2 tbsp (30 g) Butter unsalted - chilled and cubed

Plus

1 Egg white for egg wash
2 tbsp Water for egg wash
2 tbsp Sugar for sprinkling (optional)

Instructions

Step 1 – Make the pie crust - In a food processor, pulse flour, salt, and butter until crumbly. Add ice water and pulse until just combined (crumbly but holds together when pressed). Divide into two discs (one slightly larger), wrap, and chill for 1 hour or up to 3 days.
Tip: Keep butter pieces visible in the dough — that’s what makes it flaky.
3 cups All-purpose four, 1 cup Butter, ½ tsp Salt, 6 tbsp Water
Step 2 – Prepare the pie base - Roll out the larger disc to fit a 9-inch pie pan, leaving 1 inch overhang. Gently fit into the pan without stretching the dough. Chill while making the filling.
Step 3 – Make the apple filling - Preheat oven to 400°F / 200°C. Peel, core, and slice apples about 1/8 inch thick. Toss with lemon juice, sugars, spices, salt, and cornstarch.
Tip: Make filling right before baking so the apples don’t release too much juice.
2½ lb Apples - Granny Smith or Braeburn & Honeycrisp or Fuji apples, ½ cup Brown sugar, ¼ cup White sugar, 2 tbsp Lemon juice, 1 - 2 tsp Cinnamon Powder, ¼ tsp Ground ginger, ¼ tsp Nutmeg , ¼ tsp Allspice, ¼ tsp Salt, 3 tbsp Cornstarch, 2 tbsp Butter
Step 4 – Assemble the pie -Pile the apple mixture into the crust — mound it slightly in the center. Dot with butter. Roll out the second disc for the top crust. Place over filling, trim to 1 inch, fold under, and crimp edges. Brush with egg wash, sprinkle sugar, and cut 6–8 steam slits.
1 Egg white, 2 tbsp Water, 2 tbsp Sugar
Step 5 – Bake - Place pie on a baking tray to catch drips. Bake 15 minutes at 400°F / 200°C, then reduce to 350°F / 177°C and bake 35–40 minutes, covering edges if they brown too quickly. Cool at least 3 hours before slicing.

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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