Best Apple Pie

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!

Best Apple Pie

Homemade Apple Pie

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.

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Fortunately, I have a wonderful friend here in Texas, named Loni, who was willing to show me how she makes her homemade apple 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 homemade apple pie!

As we all know, you can go to the store and buy a pie, but you really can’t beat a homemade pie. Having said that, it does take some time and practice to master making this apple pie, so we will be sharing loads of pictures and tips to help you out with that.

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
  • 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.

How to Make Apple Pie

How to Make Apple Pie

Once you have your apples chosen, gather your ingredients and start this pie by making your crust. Follow these steps to make our delicious apple pie crust recipe:

  1. 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).

Apple Pie Crust

Once your crust is made, you will start making your apple pie filling. To this, whisk together the sugar, cinnamon, nutmeg, and cornstarch in a heavy sauce pan. 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.

While this is chilling, you will start preparing your 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.

Best Apples for Apple Pie

Homemade Pie Crust Recipe

Now, we are back to the 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.

Apple Pie Crust Recipe

From there you will 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.

Next, you need to decide what kind of pie top you want. Today, we will show you how to make apple pie crust two ways – lattice top crust and a tradition top crust.

Apple Pie Crust

Traditional Pie 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. 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.

This is obviously the most simple pie crust option, but you can also try the lattice crust.

Pie Crust Recipe

Lattice Pie 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. 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.

Lattice Pie Crust

Homemade Apple Pie

Once you have your crust topping done, you will just bake at 400 degrees for 20 minutes, then reduce the heat to 350 and bake for an additional 30-40 minutes. You’ll know it’s done as soon as the crust is a golden brown. 😉

If possible, we recommend letting the pie rest at least for an hour or two after coming out of the oven. Waiting allows the juices to thicken.

Serve on it’s own or with ice cream and/or whipped cream!!

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!

Tips for Making Apple Pie:

Can apple pie be frozen? Fruit pies can be frozen baked or unbaked. If you’re freezing a baked pie, make sure it cools completely before putting it in the freezer.

Can apple pie be stored at room temperature? You can keep baked apple pies at room temperature for up to two days. If the pie has been sliced, cover it loosely with foil or plastic wrap. If you want it to keep for an extra 2-3 days, keep it in the fridge covered with foil or plastic wrap.

What size pan do you use? I use a 9” pie dish, but an 8” works great too. You can even use a deep dish pie pan, just make sure that when you roll out the crust, it is 1 ½ in larger than the pie pan all the way around, and as I mentioned before, use 7-8 apples instead of 6.

Can the dough be made in advance? Pastry dough can be made in advance, and even frozen for up to 2 months before using. If you want to freeze it, wrap the ball of dough tightly in plastic wrap and place in the freezer. Thaw in refrigerator before you want to use it.

I really think you’ll enjoy this homemade apple pie recipe. Thank you, Loni, for all your help!! You are the BEST! Loni was kind enough to compile all of her notes onto a PDF. Click the following links to download and print. 😉

APPLE PIE RECIPE PDF

For more apple pie goodness, be sure to check out our Apple Pie Caramel Apples and our Apple Pie Bars – both so good!!

For more pie recipes, check out:

Apple Pie Video:

Best Apple Pie Recipe

4.89 from 9 votes

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!

Recipe from my friend, Loni.

Homemade Apple Pie Recipe

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. 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. 🙂

  2. 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?

    1. 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!

  3. 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?

  4. 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.

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

  6. Hello! I’m in the middle of making this pie, and don’t have a microwave.
    Do you have an alternative treatment for the sliced apples?
    Steaming for a few minutes?

  7. This is my new favorite recipe to use. My old recipe always came out a little too runny. This one kept the shape after cutting out a slice. Thanks for sharing!

  8. I too have not ventured into the pie making world. But my Mom is a pro and everyone loves this Apple pie!! This post is so detailed, I might just have to put on my big girl pants and try to make it by myself.

  9. Planning on making this pie tomorrow but ending up with less time than planned. Can this filling be used with store bought pie crust? Thanks

  10. Can i use regular salted butter instead of butter flavorEd shortening? Also can i make the doUgh the night before and just refrigerate over nigHt? Thanks!

  11. Wow, I have NEVER had luck with apple pie, but this recipe turned out absolutely perfect! it is delicious and simple and mine turned out beautiful, which is not something I’ve ever been able to say about my apple pies. thank you!

  12. Dont look any where else this apple PIe RECIPE is easy and delicious, my daughter and I had a great time making it and did I say its so delicious.