Delicious Homemade Apple Pie

This classic Delicious Homemade Apple Pie combines tender, spiced apples with a buttery, flaky crust for the ultimate dessert. Its perfect balance of sweetness and warmth makes it a standout at any occasion, from cozy fall evenings to festive holiday gatherings.

Why You’ll Love This Recipe

I love this recipe because it offers everything an apple pie should: a crisp, buttery crust, a luscious spiced apple filling, and a rich aroma that fills the kitchen. The use of fresh apples and simple ingredients ensures it tastes as wholesome as it is satisfying. Whether I’m making it for a holiday table or a weekend treat, this pie never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust:

2 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

6-8 tablespoons ice water

1 cup unsalted butter, cold and cubed

For the Apple Filling:

6-7 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1 tablespoon cornstarch

1/4 teaspoon salt

2 tablespoons unsalted butter, cut into small pieces

Directions

Make the Pie Crust:

In a large bowl, I whisk together the flour, sugar, and salt.

I add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or my fingers until it resembles coarse crumbs.

Slowly, I add ice water, 1 tablespoon at a time, mixing gently until the dough begins to come together.

I divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Apple Filling:

In a large mixing bowl, I combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and salt. I toss everything until the apples are evenly coated and set it aside.

Assemble the Pie:

I preheat the oven to 425°F (220°C).

On a lightly floured surface, I roll out one dough disk into a 12-inch circle and transfer it carefully to a 9-inch pie dish.

Next, I pour the apple filling into the pie crust, arranging the apples into a mound and dotting the filling with small pieces of butter.

I roll out the second dough disk and place it over the apples, trimming the excess dough and crimping the edges to seal. I cut a few slits in the top crust to allow steam to escape.

Bake the Pie:

I brush the top crust with water or an egg wash (1 egg beaten with 1 tablespoon of water) for a golden finish.

The pie bakes for 45-50 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, I cover them with aluminum foil or a pie shield.

Cool and Serve:

After baking, I let the pie cool for at least 2 hours to allow the filling to set before slicing. It pairs wonderfully with vanilla ice cream or whipped cream.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 50 minutes

Total Time: 2 hours 20 minutes

Servings: 8 servings

Calories: Approximately 320 kcal per serving

Variations

Spiced Additions: Add a pinch of ground cloves or ginger to the filling for extra warmth.

Topping Options: Instead of a top crust, I sometimes use a crumb topping made of flour, butter, sugar, and oats.

Gluten-Free Crust: Use a gluten-free flour blend to create a crust suitable for gluten-free diets.

Different Apples: Blend different apple varieties like Fuji and Braeburn for a unique flavor profile.

Caramel Apple Pie: Drizzle caramel sauce over the filling before sealing the pie for a decadent twist.

Storage/Reheating

Storage: I store leftover pie in an airtight container or wrap it in foil and keep it in the refrigerator for up to 4 days.

Reheating: I reheat slices in the oven at 350°F (175°C) for 10-15 minutes to restore their texture and warmth. Microwave reheating works too but can make the crust less crisp.

Freezing: To freeze, I wrap the entire pie tightly in plastic wrap and aluminum foil. It can be stored for up to 3 months. I thaw it overnight in the refrigerator before reheating.

Related Recipes:

• Apple Pie
• No-Bake Apple Pie Cheesecake
• Apple Pie Bars

FAQs

How do I keep the bottom crust from getting soggy?

I suggest brushing the bottom crust with a beaten egg white before adding the filling. This creates a barrier to moisture.

Can I use pre-made pie crust?

Yes, pre-made crust works fine if I’m short on time, but a homemade crust enhances the flavor and texture.

What’s the best way to slice apples for the filling?

I slice the apples evenly, about 1/4-inch thick. Thinner slices cook more evenly and yield a better texture.

Can I make the pie ahead of time?

Absolutely! I often prepare the pie the day before and store it at room temperature or in the fridge. It can also be baked and frozen for later.

Do I need to peel the apples?

Yes, peeling the apples helps ensure a smooth texture in the filling. If I prefer a more rustic pie, I might leave the skins on.

Conclusion

Making this homemade apple pie is a rewarding experience, and the result is a dessert that tastes like a warm embrace. From the flaky, buttery crust to the perfectly spiced apple filling, it’s a classic treat that never goes out of style. Whether I enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream, this pie always hits the spot.

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