Homemade Apple Pie Recipe
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Learn how to make homemade apple pie from scratch. American classic apple pie recipe. Pretty easy to make, delicious and beautiful pie!
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Homemade Apple Pie Recipe
Equipment
- Pie crust shield recommended
Ingredients
For the Pie Crust:
- 2½ cups (315 g) All-purpose flour
- ¼ cup (50 g) Granulated sugar
- ½ teaspoon Salt
- 1 cup (230 g) Unsalted butter cold and cubed
- ¼–⅓ cup (60-80 ml) Ice water see notes
For the Apple Filling:
- 2 pounds (900 g) Apples about 6–8 medium apples, peeled, cored and sliced about ¼-inch (5–6mm) thick
- ½ cup (100 g) Granulated sugar
- ¼ cup (32 g) Cornstarch
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Salt
- 1 tablespoon (15 ml) Lemon juice
- Lemon zest from one lemon
- 2 tablespoons Butter unsalted, cold
For Brushing:
- 1 Egg
- 1 teaspoon Water
- 2 teaspoons Coarse sugar for sprinkling
Instructions
- Make the crust: Add flour, sugar and salt to a food processor and pulse briefly to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, 1 tablespoon at a time, pulsing just until the dough begins to come together. Do not overmix.
- Divide the dough into two portions, shape each into a flat disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C).
- Make the filling: In a large bowl, combine the sliced apples, sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice and lemon zest. Toss until the apples are evenly coated.
- Roll the bottom crust: On a lightly floured surface, roll one disk of dough into an 11–12-inch (28–30cm) circle. Transfer to a 9-inch (23cm) pie dish and gently press it into the bottom and sides without stretching. Refrigerate while preparing the lattice.
- Prepare the lattice: Roll the second disk of dough into a 10–11-inch (25–28cm) circle and cut into 10 strips. Arrange the strips on a parchment-lined baking sheet and refrigerate until ready to assemble.
- Assemble the pie: Spoon the apple filling into the chilled bottom crust, arranging the apples evenly and slightly mounding them in the center. Dot the filling with small pieces of butter, then immediately arrange the prepared strips over the filling to create a lattice pattern.
- Trim the excess dough, press the top and bottom crusts together, and crimp the edges. Decorate with leftover dough, if desired (see the video).
- Whisk the egg with 1 teaspoon of water. Lightly brush the lattice and exposed crust with the egg wash, then sprinkle with coarse sugar.
- Bake: Place the pie on a baking sheet and bake for 20 minutes at 400°F (200°C). Reduce the temperature to 375°F (190°C) and bake for another 35–45 minutes, until the crust is deeply golden and the filling is bubbling in the center. If the crust browns too quickly, loosely cover the edges or top with aluminum foil.
- Allow the pie to cool at room temperature for at least 3 hours before slicing. This allows the filling to set.
Video
Notes
- Best apples: Use firm apples that hold their shape during baking. Granny Smith, Honeycrisp, Pink Lady, Braeburn and Jonagold are all good choices. For the best flavor and texture, I recommend using a combination of two varieties, one tart and one sweeter.
- How many apples do I need? Apples come in different sizes and weights, so for the most accurate results, I recommend using a kitchen scale. You’ll need about 900g–1kg (2–2.2 lb) of apples after peeling, coring and slicing, which is approximately 6–8 medium apples.
- Optional pre-cook the filling: For a softer filling with less shrinkage, cook the apple mixture in a large skillet over medium heat for about 5–7 minutes, stirring gently, until the apples just begin to soften. Let the filling cool completely before adding it to the chilled crust. Do not fully cook the apples, they should still hold their shape.
- Avoid air pockets in the filling: Don’t simply pour the apples into the crust. Arrange and gently press them down as you add them, filling any large gaps between the slices. Slightly mound the apples in the center, as they will shrink during baking. This helps prevent a large gap from forming between the baked apples and the lattice.
- Keep everything cold: Cold butter is the key to a flaky crust. If the dough becomes soft or sticky at any point while rolling or assembling the pie, refrigerate it for 10–15 minutes before continuing.
- Don’t add too much water to the dough: Start with ¼ cup (60ml) and add more only as needed. The dough should hold together when pressed but shouldn’t feel wet or sticky.
- Don’t overprocess the crust: Small visible pieces of butter are a good thing. They create steam as the pie bakes, producing flaky layers.
- How to know when apple pie is done: Don’t judge it by crust color alone. The crust should be deeply golden and, most importantly, you should see the filling bubbling through the lattice, including near the center of the pie.
- Make ahead: The pie dough can be prepared up to 2–3 days ahead and refrigerated. Let it sit at room temperature for a few minutes if it’s too firm to roll.
- Storage: Store leftover apple pie covered at room temperature for up to 2 days or refrigerated for up to 4–5 days. For the best texture, warm individual slices briefly before serving.
Nutrition
Calories: 526kcalCarbohydrates: 68gProtein: 5gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 327mgPotassium: 182mgFiber: 4gSugar: 31gVitamin A: 888IUVitamin C: 6mgCalcium: 27mgIron: 2mg
Hi there – Your video says 11/2 cups flour but recipe says 2 1/2. Your bake times in the video versus the recipe are completely at odds with one another. Which is correct?
Sorry for the confusion, the correct amount is 2.5 cups (315g).
Thank you for the recipe its delicious