This is my go-to homemade apple pie recipe that I’ve worked on perfecting for years. This apple pie recipe & crust recipe are both passed down from my Grandma. So you already know they’re the good stuff.
I will say, this is not a gluten free recipe, although I would love to try that. And no, this is not sugar free either. It’s a classic homemade apple pie recipe with a classic pie crust and it hit’s every single year. Kirby would seriously love if I made a pie every month all year round. We actually love pie so much that we had it as our dessert 9 year ago at our wedding. So as you an imagine, I take my pie making very seriously.
Homemade apple pie is best served with vanilla ice cream and even delicious leftover. It can be easily made ahead of time and reheated in the oven no problem. The crust recipe is fairly easy to whip up too, so don’t let that intimidate you. If apple isn’t your thing, you could use this recipe for peaches, blueberries, and more. You can also make half the crust amount to use under a pumpkin pie. In my opinion, homemade apple pie trumps them all. It’s truly something I look forward to making every year for Thanksgiving dessert.
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
pie
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- 2 cups Flour
- 1 1/2 tsp Salt
- 1/2 cups Vegetable Oil
- 5 tbsp Cold water, add more oil & water if needed
- 7-8 apples peeled, cored & sliced
- 3/4 cups Sugar I use cane sugar
- 1/4 cup + 1 tbsp tapioca starch
- 1 tsp ground cinnamon
- Dash of nutmeg & salt
- 1 tbsp Butter (for topping)
- 1 tbsp Sugar (for topping)
- 1 egg yolk + 1 tbsp Milk beaten together for egg wash
Ingredients
Pie Crust
Pie Filling
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- Mix together flour & salt
- Add vegetable oil & cold water. Mix well
- You need to make sure it sticks together well when you form 2 balls or you will run into breakage later. If it doesn't stick together, add more water and/or oil (I start with more water).
- Some people will chill dough, I haven't found the need to, but you can for 20-30 minutes if you want while mixing filling.
- You want to roll pie crust into 12 in circles to fit a 9 in pie pan.
- Mix dry ingredients (sugar, tapioca starch, cinnamon, nutmeg & salt)
- Pour dry ingredients over apples in large bowl and mix together making sure to cover the apples. Be gentle with it as apples will bruise.
- Lie pie pan with one 12 in crust. I use a rolling pin to carry the crust over nicely .
- Pour apple mixer into pan evenly & top with second 9 in pie crust. TO MAKE LATTICE CRUST: Roll out into a 12-inch circle. Use a knife to cut out 6 strips about 2-inches wide each. Lay the strips of pie dough over and under one another, pulling back strips as needed to weave then cut off any extra dough from the ends of the strips. Press them into the bottom layer of the crust and flute or crimp the edges.
- Make the egg wash. In a small bowl, beat the egg yolk with the milk until combined and smooth then brush the pie crust with your prepared egg wash and sprinkle with sugar. Add small butter cubes on top of the apple pie filling, right in the holes left by the top crust.
- Bake for 40-50 minutes or until the pie filling begins to bubble. Typically, once the filling is bubbling you want to let it cook for another 3-5 minutes before removing the pie from the oven. If the crust is browning too quickly, cover the pie with a layer of aluminum foil. Allow the pie cool down to room temperature (about 2-3 hours), serve, and enjoy!
Storing Instructions: Store apple pie covered at room temperature for up to 2-3 days. If you want to store it for longer than that, store covered in the refrigerator for a total of 4-5 days.
Make-Ahead Instructions: You can either make the pie crust ahead of time and chill it in the refrigerator for up to 2 days or freeze it for up to 2 months, then when you’re ready to make your apple pie, you can follow the recipe starting with step 2. Or you can make and bake the pie 1 day ahead of time, allow it to cool down completely, cover it, store it at room temperature and serve it the next day.
Reheating Instructions: Apple pie can be enjoyed at room temperature, chilled, or it can be reheated. The oven is the best method for reheating. Preheat the oven at 300F (150C) and reheat the pie covered with a layer of aluminum foil to keep it from over-browning and reheat for 15-20 minutes. You can also microwave for 30 seconds intervals.
