Apple Pie Recipe

This delightful dessert celebrates tender apple slices mingled with a perfect balance of sugars and spices, all encased in a crisp, buttery crust. Radiating comfort and nostalgia, this Old Fashioned Apple Pie effortlessly captures the essence of tradition while inviting you to experience the warmth of an Apple Pie From Scratch masterpiece.

I’ve been working on this classic apple pie recipe that I think is one of my best. It starts with making a flaky pie crust from scratch using 2 1/2 cups all purpose flour, 1 cup cold unsalted butter, 1 teaspoon salt and 1 teaspoon sugar.

I mix in a little ice water to perfect the dough before setting it aside. For the filling I use 6 to 8 apples – either Granny Smith or a mix of tart and sweet ones – peeled and sliced.

I then toss them in a blend of 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, plus a bit of all purpose flour, juice of half a lemon and a pinch of salt. The apples bring vitamins and fiber that make it not only delicious but also a bit nutritious.

This is a real old fashioned, almost Grandma’s apple pie that reminds me of simple, home cooked goodness.

Why I Like this Recipe

I really love this recipe for a few reasons:

1. I love how the crust turns out super flaky and buttery every time. There’s nothing like the feel of that crisp dough holding all the sweet apples together.
2. I really dig the mix of tart and sweet apples with a kick of cinnamon and nutmeg. It gives the pie a warm, homey taste that reminds me of special family gatherings.
3. I appreciate how simple the instructions are. Even though it might seem a little tricky at first, when I nail it, I feel like a real chef – and who doesn’t like that feel?
4. I also like that it’s a versatile recipe. Whether it’s Thanksgiving or just a random weekend treat, this pie always hits the spot and makes me feel proud of my baking skills.

Ingredients

• All purpose flour provides carbohydrates and structure, giving the crust a sturdy base.
• Cold unsalted butter adds rich flavor and creates a flaky, tender crust.
• Apples deliver natural sweetness, fiber, and a mix of tart and sweet taste.
• Granulated sugar sweetens the filling, balancing tart apples and cinnamon spice.
• Light brown sugar offers caramel notes, further sweetening and adding moisture.
• Lemon juice adds bright, sour taste to counterbalance rich sweetness.
• Cinnamon provides warm, fragrant spice enhancing overall flavor profile.
• Salt enhances overall flavors and balances the sweetness in the pie.
• 2 tbsp all purpose flour thickens the apple juices for a luscious filling.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 1 cup cold unsalted butter, diced (make sure its super cold)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 to 1/2 cup ice water (start with less and add more if needed)
• 6 to 8 apples (Granny Smith or a mix of tart and sweet, peeled and sliced)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all purpose flour (or cornstarch if you prefer a thicker filling)
• Juice of 1/2 lemon
• A pinch of salt

How to Make this

1. In a large bowl, mix together 2 1/2 cups all purpose flour, 1 teaspoon salt and 1 teaspoon sugar. Add 1 cup diced cold unsalted butter and using your fingers or a pastry cutter, work it into the flour until the mixture looks like coarse crumbs.

2. Slowly add 1/4 cup ice water (or more if needed) stirring gently until the dough holds together. Do not overwork it then form the dough into a flat disk, wrap it in plastic wrap and chill in the fridge for at least one hour.

3. Preheat your oven to 375°F.

4. While the dough chills, prepare the filling. In a big bowl, toss 6 to 8 peeled and sliced apples with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons all purpose flour (or cornstarch if you want more thickening), the juice from 1/2 lemon and a pinch of salt.

5. On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Carefully lay it into a 9-inch pie pan ensuring the dough covers the bottom and sides.

6. Pour the apple mixture into the dough-lined pie pan. Spread the apples out evenly so every bite gets a mix of flavors.

7. Roll the remaining dough out into another circle if you plan to cover the top. Lay it over the apple filling and trim off any excess dough, then press the edges together using your fingers to seal it well.

8. Cut a few slits in the top crust to let the steam escape while baking. This step is important so the pie doesn’t turn soggy.

9. Place the pie in the oven and bake for about 50-60 minutes or until the crust is golden brown and you can see the filling bubbling through the slits.

10. Remove the pie from the oven and let it cool a bit before serving. It tastes best when served warm, maybe with a scoop of vanilla ice cream on top. Enjoy your homemade apple pie!

Equipment Needed

1. A large bowl for mixing the flour, salt, and sugar with the butter
2. A pastry cutter or your fingers for working the butter into the flour
3. Measuring cups and spoons to get the ingredients right
4. A separate bowl to toss and mix the apple filling
5. A cutting board and a sharp knife to peel and slice the apples
6. A rolling pin for rolling out the chilled dough
7. A 9-inch pie pan to line with the dough and fill with the apple mixture
8. Some plastic wrap to cover and chill the dough properly
9. A preheated oven set to 375°F for baking the pie

FAQ

Apple Pie Recipe Substitutions and Variations

• For the all purpose flour, you can use pastry flour instead if you want a lighter, flakier crust.
• If you dont have cold unsalted butter on hand, try using shortening or even chilled coconut oil. Just be sure it’s solid.
• Instead of using ice water, you can substitute with club soda. It works pretty well to bring the dough together.
• If you’re lacking granulated sugar for the filling, a natural honey or even maple syrup can work, just adjust the amount to taste.
• Out of lemon juice? A little bit of white vinegar or lime juice can replace it, but use less since they pack more tang.

Pro Tips

1. Make sure your butter and water are ice-cold – it helps keep the dough flaky and tender. If the butter melts too much before baking, you might end up with a heavy crust.
2. When you’re mixing the dough, don’t overdo it. It’s ok if there are some little bits of butter left in there, they melt during baking and give an awesome texture.
3. Toss the apple slices really well with the sugars and spices before filling the crust. That way every bite gets a good mix of flavor and you’re less likely to get a bland spot.
4. Let the pie cool off a bit after baking. I know it’s hard to wait, but the filling sets up better so you don’t end up with a soupy mess in the middle.