How to Make the Perfect Apple Pie From Scratch
Got apples ripening on the tree and craving a classic dessert? This apple pie recipe is the kind that fills your kitchen with the scent of cinnamon and tastes like fall in every bite. It features a crisp golden crust and a soft, cinnamon-kissed filling. Learn exactly how to turn your fresh apples into the kind of pie everyone hopes shows up at the table.
There’s something about homemade apple pie that takes me straight back to my childhood kitchen. My mom would hand me the apple peeler and let me sneak bites when she wasn’t looking.
We’d pile the slices high and tuck them into the crust, always hoping it would bubble just a little over the edges.
Now, making this pie with apples from my own garden is a wonderful way of continuing that sweet tradition.
Ingredients For Apple Pie
To make the crust, you’ll need:
- All-purpose flour and sea salt
- Cold unsalted butter and lard for a flaky texture
- Ice-cold water to bring the dough together
For the sweet, spiced center, gather:
- Apples, peeled and thinly sliced
- Lemon juice to stop the apples from going brown
- White sugar and brown sugar for sweetness
- All-purpose flour to thicken the filling
- A mix of cinnamon, nutmeg, and ginger
Step-by-Step Instructions for Making Apple Pie
Make the dough: Grab a big mixing bowl and stir together your flour and salt. Now cut in the cold butter and lard using a pastry blender (or your fingertips) until the mix looks a bit like crumbly sand with little pea-sized bits. Slowly drizzle in the ice water, one tablespoon at a time, just until the dough holds together. Don’t overmix—it’s okay if it looks a little rough! Divide it into two balls, wrap them in plastic wrap, and refrigerate them for at least 30 minutes to chill.
Prep the filling: Peel, core, and slice the apples thinly. Toss them with lemon juice to prevent browning while you prepare the rest of the ingredients. In a separate bowl, stir together the sugars, flour, spices, and salt. Now mix everything with the apples so they’re coated in all that sweet, spiced goodness.
Roll out the bottom crust:Take one ball of dough out of the fridge and let it warm up for a few minutes—it’ll be easier to roll. On a floured surface, roll it into a circle big enough to fit your 9-inch pie dish. Gently lay the dough into the dish and press it into place. No need to stretch it—just let it settle in.
Fill the pie: Spoon in the apple filling, piling it up a bit in the center. Dot the top with small pieces of butter. This helps create a rich, glossy filling while it bakes.
Add the top crust: Roll out the second ball of dough into a circle slightly larger than the dish. Lay it over the apples, trim the edges, and fold the extra dough under to seal the edges. Crimp them with your fingers or a fork to give it a nice shape. Cut a few slits or vents in the top to let steam escape; this prevents the crust from becoming soggy.
Finish and bake: Brush the top crust with beaten egg and sprinkle a little sugar over it. This gives you that gorgeous golden finish. Bake the pie at 400°F (200°C) for 45–50 minutes, or until the crust is golden and the filling is bubbling.
Let it cool (if you can wait): Set the pie on a wire rack and let it rest for at least 2 hours. This helps the filling set, allowing for clean slices. But if a warm, gooey slice is calling your name, we won’t judge.
TIps For Making The Perfect Apple Pie
- Keep Everything Cold: Cold ingredients are key to a flaky crust. Chill your butter, lard, flour, and even your mixing bowl if your kitchen is warm. This helps prevent the fat from melting too soon, ensuring those lovely layers in your crust remain intact.
- Choose the Right Apples:A mix of sweet and tart apples gives your pie a balanced flavor. We used Honeycrisp; however, Granny Smith and Braeburn are also excellent choices.
- Slice Apples Evenly: Uniform slices ensure even cooking. Aim for about 1/4-inch thickness to avoid a filling that’s part mushy, part crunchy.
- Protect Your Crust: To prevent the edges of your crust from over-browning, cover them with a pie shield or aluminum foil for the first part of baking. Remove the shield during the last 15–20 minutes to allow the edges to brown beautifully.
- Let It Cool: As tempting as it is to slice into a warm pie, letting it cool for at least 2 hours allows the filling to set, resulting in cleaner slices and a more flavorful experience.
Nothing beats a homemade apple pie made with fresh garden apples and a buttery, golden crust. With this easy recipe and a few handy tips, you’ll be baking a pie that everyone raves about. Don’t forget to download the printable recipe and pin this post so it’s ready when apple season rolls around!
Double-Crust Apple Pie
Ingredients
For the Pie Dough:
- 2 1/2 cups all-purpose flour.
- 1 teaspoon sea salt
- 1/2 cup unsalted butter cold and diced
- ½ cup of Lard
- 6-8 tablespoons ice-cold water
Apple Filling:
- 6-7 medium-sized Honeycrisp apples peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Topping:
- 1 tablespoon unsalted butter cut into small pieces
- 1 small egg beaten
- 1 tablespoon sugar
Instructions
Making The Pie Dough
- In a large mixing bowl, combine the all-purpose flour and salt.
- Start by mixing the all-purpose flour and salt in a large bowl. Cut the butter and lard and into the flour using a pastry blender until the mixture looks crumbly, with pea-sized bits of fat.
- Gradually add the ice-cold water, in a stream, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
- Divide the dough into two equal portions, shape each portion into a ball, wrap them in plastic wrap, and refrigerate for a minimum of 30 minutes.
- Remove one portion of the chilled dough from the refrigerator and let it sit at room temperature for a few minutes.
- On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.
- Preheat your oven to 400°F (200°C).
Making the Filling:
- In a large mixing bowl, toss the sliced apples with the lemon juice to prevent browning.
- In a separate bowl, combine the granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ginger, and salt. Mix well.
- Add the sugar mixture to the sliced apples and toss until the apples are evenly coated.
Assembling the Pie
- Pour the apple filling into the prepared bottom crust, mounding it slightly in the center.
- Dot the top of the filling with small pieces of unsalted butter.
- Roll out the second portion of chilled dough on a lightly floured surface into a circle slightly larger than the pie dish.
- Carefully place the rolled-out dough over the filling. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
- Fold the overhang of the top crust under the edge of the bottom crust, then crimp the edges using your fingers or a fork to seal the pie.
- Use a sharp knife to create several small slits or decorative vents in the top crust to allow steam to escape during baking.
- Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden finish.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
- Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of vanilla yogurt.
Notes
- Use a combination of butter and lard. Make sure it is well chilled, NOT room temperature!
- The water should be ice-cold! Add only enough water until the pie dough comes together.
- Don’t overwork the dough, you want to have small chunks of butter in the dough.
- Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Try not to stretch the pie dough as you place it into the pie plate. This will cause it to shrink.
- Be sure to cut slits in the top crust, this vents the pie and prevents moisture from building up causing a soggy crust.