You just can’t beat the deliciousness of a homemade baked apple pie! Thinly sliced apples are coated in cinnamon goodness, and then wrapped in a delicious pie crust. Nothing beats the smell of a home-baked pie!
Homemade pies can take your Holidays to the next level! Apple pie can be served at any time of year and for any celebration. Anybody else love eating leftover pie for breakfast as much as I do?
Apple Pie Recipe
Apple pie is truly the best dessert that can be served at any time of the year! It’s a classic for good reason, and might just be the best dessert out there, but that’s just my personal opinion.
This pie recipe isn’t complicated. The filling is easy to make and isn’t watery – which is something that many people struggle with when making apple pie.
The crust is my go-to recipe that I use for all my homemade pies, even my turkey leftover pie recipe. You can use it to make a lattice crust like I did for this pie or to make a solid crust top.
The lattice crust might look complicated but it’s actually quite easy once you see the process. I took loads of photos so I could show you step-by-step how to make it. Once you’ve gotten the hang of it, you’ll be a lattice crust master! Just keep scrolling down this blog post to see all the steps.
Recipe Ingredients
First, let me walk you through the pie filling ingredients. This is what will give the pie that deliciousness. The flavors are simple – not too sweet and just the right amount of spice. Here’s what you’ll need as an overview, but full ingredients are also included in the recipe card at the bottom of this blog post.
- APPLES – Granny Smith, honey crisp apples, and golden delicious are all commonly used in baking recipes. I used granny smith but I’ve used all varieties before and to be honest, they all taste great. You will need to peel the apples and then slice them very thin! That’s the key to this recipe.
- SUGAR – A combination of brown sugar and granulated sugar will add sweetness and give it a caramel-like flavor.
- CINNAMON – Cinnamon really takes the filling up to the next level. I like to use a lot of cinnamon because it adds the perfect Fall flavor.
- FLOUR – A little bit of all-purpose flour helps to thicken the sauce that holds the apples together. This will also stop the apple filling from getting too watery.
- BUTTER – A bit of salted butter is added on top of the filling before you add the top crust.
- SALT – A tiny bit of salt helps to bring out the flavors.
How To Make The Perfect Apple Filling
Here’s a quick overview:
- First peel and slice the apples. Next slice those apples into even thinner pieces. This is the key to the perfect pie filling!
- Next, add the sliced apples, flour, brown sugar, granulated sugar, cinnamon, salt and vanilla to a bowl. Toss all the ingredients together so that they’re evenly coated with the apples.
- Now let this sit while you make the crust! During this time the apples will release their juices. You want this to happen now so that you don’t get a watery filling!
- When you go to add the filling to the pie crust, just add the apples and discard all that excess liquid.
Pie Crust Ingredients
I use this pie crust recipe for all my pies. It’s easy to make, easy to work with and tastes great! My recipe will make a two crusts – one for the bottom and one for the top crust. Here’s an overview of what you’ll need with full instructions in the recipe card at the bottom of this post.
- FLOUR – All-purpose flour or pastry flour works best for a pie crust. I wouldn’t recommend whole wheat flour or a flour alternative like almond flour.
- SUGAR – Just a little bit of sugar will add the perfect hint of sweetness.
- BUTTER – Cold unsalted butter is the key to the perfect crust! You do not want to use softened butter as it won’t create that perfect flaky pie texture.
- SALT – Just a pinch of salt.
- COLD WATER – You must use ice cold water.
How To Make The Perfect Crust
Mix dry ingredients: Whisk together all-purpose flour, granulated sugar, and salt in a large bowl.
Crumble butter: First, cut the butter into small cubes. Next, add it to the dry ingredient mixture. Use a pastry cutter or two knives to cut the butter into little pieces.
Keep working until all the butter is small and crumbled into pea-size pieces.
Add in the ice cold water: Pour in the cold water and stir with a wood spoon until the water is absorbed. It’s important to use ice cold water for this step.
Next begin to knead the dough gently with your hands until it starts to form a dough ball. This should take only 2-3 minutes.
Divide the dough in half and wrap one ball in plastic wrap. Place it in the fridge for now.
Make The Bottom Crust
Roll out dough: Lightly flour your work surface then gently press out the dough with your hands. Next, use a rolling pin to roll out into a round-ish shape that’s 12″ wide.
Lightly grease a deep dish pie pan with nonstick cooking spray or butter.
Add to pie dish: Gently roll the dough around the rolling pin. Place over the edge of the deep dish pie pan and unroll slowly as you go. You may need to lift the edges and gently press into the bottom.
The goal is to be gentle to prevent any rips or tears. But if you do tear it, just press the tear back together with your fingers.
Add filling: Now add the cinnamon apple filling to the unbaked crust. Leave any liquid that was released from the apples behind in the bowl. This is the key secret to preventing a watery filling!
Add small pieces of the butter on top of the filling.
Set this aside for now and move on to making the top crust.
How To Make Lattice Pie Crust
Roll out the second dough: Grab that round dough ball that you placed in the fridge. Roll it out onto a floured surface using the same method above. You also want this one to be 12″ wide. I always check with a measuring tape.
Measure strips: Next use a ruler to measure 1″ strips of pie dough. Cut them with a pizza cutter or a sharp knife. Personally I think using a pizza cutter makes this step so much easier!
You can discard the rough edge pieces.
Slice 1/4″ thick: Next, cut each one of those in half so that they are 1/2″ thick. This is optional. You can leave them 1″ thick if you want, it will create a thicker crust.
If you want a more detailed lattice crust like I did, then you’ll need to slice them 1/2″ thick.
Arrange first strips in middle: Now take the longest middle strip and place that in the center of the pie. Next, grab every other strip and place them on each side of the first strip. Leave a little space in between each one.
Add strips to right side: Repeat this step by working your way down the right side of the pie. Use every other strip and leave a little space in between.
Add strips to left side: Repeat the same process until the left side is also complete. Use every other strip on the left side of the rolled out pie strips.
Work the opposite direction: Fold down every other strip on the pie. Each one should be folded over top of itself. Place the longest center strip that’s left on the center of the pie.
Fold the strips overtop of the pie. This will create the first lattice strip effect!
Now fold down every other strip that you didn’t fold down last time.
Take the second longest strip (right side) and place on the pie. Fold those strips overtop of that one. Now you have two strips woven in!
Next, fold down the strips that you didn’t fold down last. Take the third strip (right side) and place on the pie. Fold the strips overtop. Keep repeating until the whole top section and all strips on the right side are used up.
Repeat with bottom: Next work on the bottom section. Fold up the opposite strips that were used for the middle strip. Add the middle strip (left side) and fold over the strips.
Work your way down the bottom repeating until all strips have been used.
Trim edges: Using kitchen shears you can trip the edges hanging strips to be 1/2″ from the pie plate edge.
Fold those edges in on themselves and press them together with your fingers creating the pie crust.
Crimp edges: Use your fingers to press and crimp the edges. This creates that wavy edge look. Scrap leftover pie dough pieces can be added to any spaces that need a little extra.
Brust with milk: Gently brush the top of the crust with milk. This will help to make the crust a beautiful golden brown color while it’s baking.
Bake the pie: Move the oven rack to lower third section. Place the pie in the oven at 400°F for 20 minutes. Then lower the temperature to bake at 350°F for 40-50 minutes or until edges are golden brown and filling is hot and bubbling.
If you find that the crust is browning too early, you can loosely place some foil on top to help slow the process down. Check the pie halfway through and place the foil on then if needed.
It’s tempting to want to eat the pie right away. I mean, it smells sooo good! But resist the urge, because the pie needs to sit for at least 2 hours at room temperature to properly cool. This will allow the filling to thicken perfectly.
Now you’re ready to serve this delicious apple pie! Use a sharp knife to slice into 8 servings. Add a scoop of vanilla ice cream or a dollop of whipped cream. It’s just so good!
Make Ahead and Freezing:
- To Make Ahead – This pie can be prepared 1 day ahead of time and then baked the day you plan to serve. Just store wrapped in plastic wrap in the fridge until you’re ready to bake.
- You can also make the pie dough in advance and freeze it in balls. Consider batch prepping a few for future pies to help save time!
- To Freeze – Baked apple pie freezes beautifully. Wrap it with plastic wrap and place in the freezer for up to 4 months. To prevent freezer burn, wrap the pie tightly removing as much air as possible.
More Apple Recipes
- Apple Crisp
- German Apple Pancake
- Whole Wheat Apple Muffins
- Applesauce Oatmeal Muffins
- Applesauce Spice Cookies
Ingredients
Filling:
- 6 cups granny smith apples - peeled, cored and then slice into thin strips.
- 3 Tbsp all purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup unsalted butter - or salted
Crust:
- 3 cups all purpose flour
- 1 Tbsp granulated sugar
- ½ tsp salt
- 1 cup cold unsalted butter - cubed into pieces
- ⅔ cup ice cold water
For Brushing on Crust:
- 1 Tbsp milk
Instructions
- Preheat the oven to 400℉. Lightly grease a deep pie dish with nonstick cooking spray or butter.
Apple Pie Filling:
- Peel and thinly slice the apples.
- Add them to a large bowl. Toss with the flour, brown sugar, granulated sugar, cinnamon and salt. Set this aside until pie crust is made.
To Make Pie Dough:
- Make pie crust: add flour, sugar and salt to a bowl and whisk together. Add the cold butter pieces and break them apart with fingers or pastry cutter. They should be pea-size pieces.
- Add in the ice cold water and stir until it begins to come together. Use hands to form the dough into a ball. Divid the dough in half, then shape each one into a ball. Wrap one in plastic wrap and refrigerate it for now.
- Flour a clean work surface. Press one pie dough out with fingers then roll out it to be 12" wide.
- Use rolling pin to gently roll it over top. Transfer to a prepared deep dish pie pan by unrolling over the pie dish.
- Give the apples a stir (some of their juices will have released) and then pour the apples into the pie crust, leaving all the extra liquid behind in the bowl. You can discard the juice. Set this aside for now.
- Now roll out the second pie dough on a clean floured surface 12" wide. Cut it into 1" strips with a pizza cutter or a knife. Next, cut each one of those in half to create ½" strips. Discard the rough edges.
- Lay longest middle strip in the center of pie. Add every other strip to the right sid of the pie, leaving a bit of space in between. Repeat with the left side.
- Repeat steps but going the opposite direction: First, fold every other strip in half that are on the pie. Now place the longest strip that's left in the center. Unfold the folded strips overtop. Next, repeat but using the opposite strips that you just folded. Add the next strip. Work your way up the pie using all strips on the right.
- Repeat the same steps using the left strips and going down the bottom direction of the pie until all strips have been used.
- Trim dangling strips for a pie edge of ½" overhang. Fold that under itself, and crimp the edges with your fingers. Brush the top with of the pie dough gently with a bit of milk.
- Bake at 400°F with pie in lower third rack position in oven. Bake for 20 minutes, then reduce heat to 350°F and bake another 40-50 mins more. Pie is done with crust is golden brown and filling is hot and bubbling.Optional step: Loosly cover with foil halfway through baking to prevent browning too much.
- Let the pie cool at room temperature for two hours before slicing and serving. This will allow the apple pie filling to thicken perfectly.
Recipe Notes:
- Use cold butter to make the pie dough. It doesn’t matter if the butter is cold or not for the pie filling.
- Peel the apples first, then slice the apple thin! This will ensure they cook evenly.
- To Make Ahead – This pie can be prepared 1 day ahead of time and then baked the day you plan to serve. Just store wrapped in plastic wrap in the fridge until you’re ready to bake.
- You can also make the pie dough in advance and freeze it in balls. Consider batch prepping a few for future pies to help save time!
- To Freeze – Baked apple pie freezes beautifully. Wrap it with plastic wrap and place in the freezer for up to 4 months. To prevent freezer burn, wrap the pie tightly removing as much air as possible.
Nutrition
The nutritional information provided is an estimate and is per serving.