It’s pie season which means you need a really good homemade apple pie recipe! I’ve got simple step by step photos to help you through the entire process. Get ready to learn how to make the best apple pie of your life.
Easy Homemade Apple Pie
If you’ve never made an apple pie from scratch, it’s time you give it a try! My recipe is totally manageable for any level of baker. Apple pie is perfect for Fall Baking, Thanksgiving and Christmas.
Try my Caramel Apple Pie Biscuit Bites too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Homemade Apple Pie
- To make apple pie filling add the apples to a large bowl and drizzle with lemon juice. Add sugar, flour, cinnamon and salt. Stir to combine. Transfer filling to partially cooked crust. Roll out second pie crust and transfer to top of pie. Trim edges, fold under and crimp edges. Cut a few slits on top of pie crust for ventilation. Place egg whites and water in small bowl, whisk to combine and brush over top of pie crust. For the topping, place sugar and cinnamon into a small bowl, stirring to combine. Sprinkle over top of pie crust. Bake for 60 minutes, or until pie crust is golden brown. I always peek at the pie around 45 minutes then check every 10 minutes after that for doneness. Remove and let cool for an hour before slicing into wedges.
How to Make Pie Crust from Scratch
Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
- With the mixer on, slowly add the ice water until dough forms and is combined.
Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired.
Poke holes at the bottom of pie. Bake at 375 degrees F. for 25-30 minutes until baked through and slightly golden. Remove and let cool before filling. If using a pie filling recipe that needs baked, bake according to that particular recipe.
Store dough wrapped in plastic wrap for up to 1 week in the refrigerator or 2 months in the freezer.
What Are the Best Apples For Apple Pie?
I used Granny Smith for my pie today, but below, are other varieties that make a perfect apple pie!
- Granny Smith
- Esopus Spitzenburg
- Northern Spy
- Idared
- Pink Pearl
- Ginger Gold
- Golden Delicious
- Jazz
- Jonagold
- Pink Lady
Add lemon juice, sugar, cinnamon and flour to the sliced/peeled apples.
How to Make Apple Pie Filling & Assemble Your Pie
Gently stir until apples are coated.
Transfer apples to partially cooked pie crust.
Roll out second pie crust, rolling large enough to cover entire pie.
Lay pie crust over pie filling and trim any edges that fall over pie plate.
Tuck pie crust under then crimp edges how you like. I use my thumb and index finger on one hand then my index finger on my other hand to make the indention. Takes just a little practice then you’ll get the hang of it.
Cut some slices into the top of your crust for ventilation and brush with the egg wash.
Sprinkle tops with cinnamon and sugar. Now time to bake!
How Long Do You Bake Apple Pie?
Generally, you bake an apple pie for about an hour. The crust should be nice and golden. Every oven will be different, so check starting at 45 minutes to make sure it doesn’t get overcooked around the edges. You can also add a rim that goes around the pie plate edges to prevent over browning. You can find this at kitchen stores.
The pie bakes so lovely. I love the cinnamon sugar topping. Let the pie cool for a good hour before slicing into it. Serve with a dollop of fresh sweetened whipped cream.
Homemade Apple Pie
Equipment
- Oven
- Bowl
- pie plate
- stand mixer
Ingredients
All-Butter Pie Crust
- 2 3/4 cups All Purpose Flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 sticks cold unsalted butter cubed
- 1/2 cup ice water
Apple Pie Filling
- 3 pounds Granny Smith Apples thinly sliced (about 10 cups)
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Egg wash
- 1 large egg whites
- 1 teaspoon water
Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Fresh Whipped Cream
- 1 cup heavy whipping cream
- 2-3 tablespoons powdered sugar
Instructions
- To make pie crust, add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
- With the mixer on, slowly add the ice water until dough forms and is combined.
- Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired.
- Poke holes at the bottom of pie. Bake at 375 degrees F. for 15 minutes until partially baked. Remove from oven while preparing filling.
- To make apple pie filling add the apples to a large bowl and drizzle with lemon juice. Add sugar, flour, cinnamon and salt. Stir to combine. Transfer filling to partially cooked crust. Roll out second pie crust and transfer to top of pie. Trim edges, fold under and crimp edges. Cut a few slits on top of pie crust for ventilation. Place egg whites and water in small bowl, whisk to combine and brush over top of pie crust. For the topping, place sugar and cinnamon into a small bowl, stirring to combine. Sprinkle over top of pie crust. Bake for 60 minutes, or until pie crust is golden brown. I always peek at the pie around 45 minutes then check every 10 minutes after that for doneness. Remove and let cool for an hour before slicing into wedges.
- To prepare homemade whipped cream, place cream into a stand mixer with whisk attachment. Add powdered sugar and beat until cream is whipped cream consistency. Serve each slice of pie with a big dollop of fresh whipped cream.
