Best Apple Pie

Desserts · Pies & Tarts · May 8, 2018

There’s nothing like a slice of warm apple pie served with vanilla ice cream! 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!

The BEST Homemade Apple Pie recipe

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 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 and 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!

Here are some process shots to help you in making this Apple Pie recipe…

Apple Pie

Nice and crumbly!

Homemade Apple Pie Crust

 

Can you see the shortening marble?! That’s what you want!

Apple Pie recipe

A delicious, gooey apple mixture. 🙂

Homemade Apple Pie Recipe

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. Really, if you love Apple Pie, then I highly recommend at least trying this recipe. It is so flavorful and the crust is so flaky and delicious!

Notes on How to Make Apple Pie:

Loni had a TON of notes she made about this recipe to make sure it turned out well. Here are her notes about Picking Apples…

NOTE ABOUT 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 Gala, Granny Smith, and baking apples like Braeburn. 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.

MY OTHER RECIPES

She also had other notes about the recipe, so I thought it would be good to have her Recipe as a PDF if you need more explanations and details about it. To get that PDF go HERE.

Pie Crust Recipe

Tips for the perfect apple pie crust:

To make the bottom pie crust, 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 3/8 of an inch thick. Check to see if will be big enough for your pie pan by holding the pan topside down over the dough. You will want the dough to be 1-1.5 inches larger than your pie pan all the way around. 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.

(NOTE: If you are making a different type of pie and only want a bottom crust, shape the edges and poke holes in the bottom of the dough to help it not bubble up.)

Put the bottom crust in the freezer for 10-15 minutes to get it cold again.

Favorite Homemade Pie Crust recipe

Favorite Homemade Pie Crust recipe

LATTICE TOP CRUST:

For a lattice top crust, roll the dough out, cut into 1-inch strips with a pizza cutter, then alternate laying the strips down in a lattice pattern. (If you run out of strips, trim the excess length off of the ones you have already used and pinch them together to make more strips.) 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.

Favorite Homemade Pie Crust recipe

Hopefully this pictures helps you if you want to make the Lattice top. Isn’t it beautiful!?

The BEST Apple Pie recipe

TRADITIONAL TOP CRUST:

For a traditional top crust, 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. (There are many ways to crimp the edges. I use my thumb and pointer finger and pinch the edges to make a wavy look, but pressing down with a fork is easy and works too.) If part of the edge isn’t as thick, tuck some of the excess dough inside and roll the dough over it and it will plump it up. 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.

How to Make Apple Pie

Seriously, you guys – this Apple Pie is AMAZING!!

I really think you’ll enjoy it. Thank you, Loni, for all your help!! You are the BEST! Again, here is the PDF Recipe form with more notes from Loni:

APPLE PIE RECIPE PDF

For more pie recipes, check out:

Homemade Apple Pie Recipe

There's nothing like a slice of warm apple pie served with vanilla ice cream! 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!

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 50 minutes
Chill/Cool Time 2 hours 10 minutes
Total Time 3 hours 45 minutes
Servings 8
Calories 546 kcal
Author Kristyn Merkley

Ingredients

Pie Crust

  • 1 c butter-flavored shortening
  • 2 1/2 c flour
  • 1/2 tsp salt
  • 1 egg
  • 1/2 c cold water use ice if necessary
  • 1 TB apple cider vinegar

Apple Filling Ingredients

  • 6-8 high quality apples we prefer Gala and Granny Smith
  • 3/4 c sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 3 TB cornstarch
  • 1 c unfiltered apple cider the jugs sold in the fall are the best, but apple juice works as well
  • 2 TB bottled lemon juice

Additional Ingredients

  • whole milk
  • coarse/turbinado sugar

Instructions

  1. Begin by making your crust. 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.

  2. 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. 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. 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.

  3. 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).

  4. While the dough is chilling, make the apple filling. In a heavy sauce pan, whisk together the sugar, cinnamon, nutmeg, and cornstarch. 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.

  5. Begin preparing the 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.

  6. To make the bottom pie crust, 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. 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.

  7. 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.

  8. Decide what style top you want to make: For a traditional top crust, 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. For a lattice top crust, 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.

  9. Bake at 400 degrees for 20 minutes, then (leaving the pie in the oven) reduce the heat to 350 degrees and bake for another 30-40 minutes until the crust is golden brown.

  10. Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken. And of course, it must be served with vanilla ice cream! ENJOY!

Nutrition Facts
Homemade Apple Pie Recipe
Amount Per Serving
Calories 546 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 158mg 7%
Potassium 225mg 6%
Total Carbohydrates 73g 24%
Dietary Fiber 4g 16%
Sugars 35g
Protein 5g 10%
Vitamin A 2.1%
Vitamin C 9.7%
Calcium 2.1%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from my friend, Loni.

Homemade Apple Pie Recipe

For more fall favorites, check out:
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    Comments

    Liz

    Yum – thank you Kristyn.

    Loni

    Yay! Your photos of the pies turned out so gorgeous Kristyn! I sure love apple pie so I’m glad this recipe can be shared far and wide. 🙂

    Paula - bell'alimento

    That is seriously one gorgeous looking apple pie.

    Amy Stafford

    I love to bake too, and it looks tome like you have mastered the pie. It is all about the crust and yours is beautiful!

    Kacey @ The Cookie Writer

    You haven’t mastered pie making?! I don’t believe you as that pie is gorgeous!! Your friend has a recipe winner there (I, too, have a hard time with pies, haha.) I need to try this!

      Lil' Luna

      I should have mentioned my friend did most the pie making while I was doing the picture taking. 😉 It really is a winner recipe. 😀

    Michelle | A Latte Food

    Your friend has great tips! I’ve definitely had my fair share of apple pie flops because the apples were not tasty! This pie looks incredible!

      Lil' Luna

      Thank you, Michelle!! My friend is definitely a Pie expert, so I’m glad she was willing to share this recipe. 😉

    Crystal

    What a beautiful pie!! My mouth is watering just looking at it 🙂

      Lil' Luna

      Thanks, Crystal!! If you love Apple Pie you’ll have to try it. It’s GREAT!! 😀

    eat good 4 life

    This pies looks spectacular and that pie crust over the top is just luscious!

      Lil' Luna

      Oh boy – the crust IS the best part. So flaky and delicious! Thanks for stopping by!

    Cathy Trochelman

    I’m with you on the bread and pies…although this pie looks pretty perfect to me!!!

    becky

    what size pan do you recommend for this recipe?

      Lil' Luna

      You could use an 8 or 9 in pie dish. Just make sure your dough is 1-1 1/2 in longer than the dish. Let me know what you think! It’s so delicious!

    Carol Carmody.

    All your recipes looks absolutely fabulous! I am also looking for the best homemade pumpkin pie. Thank you. Sincerely Carol Carmody.

      Grace Atkins

      Best pumpkin pie I’ve ever had was by Sally’s Baking addiction!

    Brooke

    Iused this recipe for my daughter’s wedding. She had her reception in an old, beautiful barn and wanred pie instead of cake. It was a HUGE hit everyone said it was the best pie they’d ever tasted. Thank you for sharing the recipe. Does this recipe freeze well?

      Lil' Luna

      You’re welcome!! That sounds beautiful!! I haven’t mastered the pie thing yet, so I haven’t tried freezing yet. I’m sorry. If you usually freeze yours, then I don’t see why it wouldn’t freeze well. Thanks so much for stopping by!

    Courtney

    Could the dough for the crust be made the night before and left in the fridge overnight?

      Lil' Luna

      I’m sure it can, though I haven’t tried. Just cover it, so the crust doesn’t get hard. Hope it turns out well! Thanks so much for stopping by!

    Katie Barlow

    This looks amazing! How would you go about storing the pie and re-heating it if you are traveling and need to make the pie in advance?

      Lil' Luna

      I would keep refrigerated until time to cook. I would make sure you have it in something with a lid or cover well. I hope that helps! Good luck!!

    Grace

    Is there an upward limit on how long you can chill the dough, or does it need to be exactly an hour? I work from home and I’m wondering if I can make the dough on my lunch break and then chill until evening to roll it out and finish the pie.

      Lil' Luna

      That should be ok. I think the hour, is just the minimum amount. Hope you like it!

    Inna

    I made this tonight! It turned out perfect and was so delicious!! My first time making pie!!! Thank you for the wonderful recipe!

    Mariana

    Hi! I prefer not to use shortening. Can I sub with something else?
    Thank you!

      Kristyn Merkley

      I haven’t tried using something else, so I would just google what a good replacement for shortening is. Good luck 🙂

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