Homemade Apple Pie
No pie is as classic as the homemade apple pie! This classic dessert is the epitome of comfort and tradition. Whether you are making this apple pie for Thanksgiving, Christmas, or just because you are craving it, this pie recipe will have you wanting it all year round. Serve warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream and enjoy!
In this blog post, you will learn how to make a homemade apple pie.
How to Make Apple Pie
To make apple pie, you will begin with peeling and pairing your apples. Cut the apples into 1/4” slices. After you slice your apples, pour them into a large bowl and mix them with brown sugar, cinnamon, lemon juice, and vanilla. Let the apple mixture macerate for a better flavour. Once the apples have macerated for about an hour, pour the apple filling into a deep skillet or Dutch oven and heat on the hob for about 5 minutes. This will soften the apples and give the apple pie filling a deeper flavour.
Roll out your pie dough and place into a 9” deep pie dish. Pour in your apple filling. You can either roll out another pie crust on top of the pie filling and make three slits in the top or make a lattice. Brush the pie dough all over with an egg yolk wash and bake in the oven. Remove and let cool.
Tip: the longer that you let the apple pie cool the thicker the filling will become.
What is the Best Type of Apple to Use?
The best type of apple to use in apple pie is one that holds its shape during baking. You want one that offers a balance between sweet and tart flavours. I made a list of some of the top apple varieties that are perfect for apple pie!
- Granny Smith has a tartness that provides a delicious contrast to the sweetness of the pie filling. The firm texture of this type of apple ensures that they do not turn mushy while baking. Granny Smith is also the best variety to use in this Apple Cinnamon Loaf!
- Honeycrisp apples have a crisp texture and have a good balance between tartness and sweetness.
- Golden Delicious apples are sweet without being overpowering. Because of this they blend well with more tart varieties if you want to mix apple varieties.
- Braeburn apples have a firm texture that is perfect for pies.
- Jonagold apples have the best qualities of sweetness and tartness making them very versatile for pies.
- Fuji apples are perfect for people who want a sweet pie. They have a firm texture that maintains a good structure in the filling.
Blending Varieties of apples is the best way to get the best apple pies. You can blend two or more types of apples to get the flavour that you want. For example, mixing tart Granny Smiths with either sweeter Honeycrisps or Golden Delicious apples can give you a well-balanced pie filling.
If you love apple desserts, try making my favourite No-Bake Apple Crumble Cheesecake!
What Type of Crust Should I Use?
There are a couple of options for a crust for this pie. A nice, simple pie dough that is delicious, easy, and homemade is this Flaky, Pie Dough. If you want to make a pie crust that requires a little more time but is amazing, try this Puff Pastry recipe. Or pick up a puff pastry or pie crust from the store for the simplest option of all. Whichever option you choose, this apple pie will be amazing!
Storage Instructions
Allow the apple pie to cool completely before covering it loosely with plastic wrap or aluminum foil. The pie can be stored at room temperature for up to 2 days. Keeping it loosely covered helps prevent the crust from becoming too soft.
For longer storage, place the cooled apple pie in the refrigerator. Cover it loosely or store individual slices in an airtight container and refrigerate for up to 4–5 days.
Apple pie freezes well and is a great dessert to make ahead of time. Once completely cooled, wrap the whole pie or individual slices tightly in plastic wrap followed by aluminum foil. Place in a freezer-safe container or bag and freeze for up to 3 months.
For the best texture, reheat apple pie in a 350°F (175°C) oven for about 10–15 minutes, or until warmed through. This helps bring the crispness back to the crust. Individual slices can also be reheated in the microwave, although the crust will be softer.
Ingredients
Apples: apples provide the primary flavour and texture of the pie filling. Mix varieties of apples for the best results.
Cinnamon: cinnamon enhances the natural sweetness and provides a classic spiced taste that is so loved about apple pie.
Brown Sugar: brown sugar gives a deeper flavour than if you used granulated sugar. It gives the pie filling a gooey texture when baked.
Lemon Juice: lemon juice is coated into the apples to prevent them from browning once peeled.
Vanilla: vanilla adds a subtle sweet taste that complements the apples and spices.
Pie Crust: the pie crust is the base and top of the pie. It is a buttery and flaky structure that encases the apple filling.
Egg: the egg is brushed over the top crust before baking. It creates a shiny, golden-brown finish on the pir crust.
Whole Milk: milk is mixed with the beaten egg for an egg wash. It can make the baked crust softer and slightly more tender.
Tips
- Mix a variety of apples together in the pie for a well-balanced pie filling.
- If you want an overly stuffed pie, add another 2 cups of sliced apples for a total of 10 cups of apples approximately 12 medium sized apples.
- Pre-cooking the pie filling is optional, but it does make the pie thicker and the apples softer.
- The longer that you let the apple pie cool the thicker the filling will become.
Try my other tasty pie recipes!
Apple Pie
Ingredients
Apple Pie Filling
- 8 c. of thinly sliced apple approx. 10 medium sized apples
- 1 tsp. cinnamon
- 1/2 c. brown sugar
- 1 tbsp. lemon juice
- 2 tsp. vanilla
Apple Pie Crust
- 1 store-bought or homemade pie crust
Egg Wash
- 1 egg
- 1 tsp. of whole milk
Instructions
- Peel your apples with a pairing knife, core, and slice them into thin slices, approximately an 1/4 of an inch. Pour them into a large bowl.
- Add on top of the apples, the cinnamon, brown sugar, lemon juice, and vanilla. Mix all together until the apples are coated. Let macerate for about an hour.
- In a large skillet or Dutch oven, pour your apple pie filling in. Place it onto medium heat and pre-cook the apple filling for 5 minutes. This step increases the gorgeous apple taste and flavour.
- Preheat the oven to 400℉/200℃/Gas Mark 6.
- Roll out your pie dough and place it into a 9” pie dish. When the apple filling is finished cooking, pour it into the dish. It is ok if the apple pie filling is still warm. If you have extra pie dough and want to make a lattice, follow the extra step below.
- Optional: Roll out your extra pie dough into a 12” rectangle. Using a pizza cutter, knife, or pastry wheel, slice your pie dough into 12 even 1” strips. Take the pie dough strips and weave them over and under each other as necessary until the whole pie has a beautiful lattice on top. If you do not want to make a lattice, simply roll out the extra pie dough and make a simple pie lid and poke some holes into it.
- Pinch the edges of the pie dough together and cut off the excess pie dough. Either crimp or flute the edges of the pie. Whisk your egg and whole milk together to make an egg wash, and using a pastry brush, brush onto the pie. Sprinkle the top with coarse sugar.
- Bake the apple pie for 25 minutes. Add a heat shield then reduce the heat to 375℉/190℃/Gas Mark 5 and bake for another 35-40 minutes.
- Remove from the oven and place on a cooling rack for a minimum of 1 hour. The longer that you let the pie sit, the more the filling will thicken as it cools.
- Cover and store your leftover pie for up to 5 days in the refrigerator.
Notes
Author: Sarah Young
Frequently Asked Questions
What are the best apples to use for apple pie?
Granny Smith, Honeycrisp, Pink Lady, and Braeburn apples are all great choices. You can also use a combination of sweet and tart apples for a more balanced flavor just like in my classic Apple Cobbler Recipe!
Should I peel apples before making apple pie?
Yes, peeling the apples gives the filling a softer, more tender texture and allows the apples to blend beautifully with the spices and pie crust.
How do I keep my apple pie from getting watery?
Avoid adding too much liquid to the filling and use a thickener such as flour or cornstarch. It’s also important to use apples that hold their shape well when baked.
Why is my apple pie filling runny?
A runny filling can happen if the apples release a lot of moisture during baking or if the pie hasn’t cooled enough. Allow the pie to cool completely before slicing so the filling has time to set.
Do I need to pre-cook apples for apple pie?
Not necessarily. Apples can be added directly to the pie filling and baked in the oven. However, pre-cooking the apples can help control their texture and reduce excess moisture.
How do I prevent the bottom crust from getting soggy?
Make sure your oven is fully preheated before baking and avoid adding an overly wet filling. Baking the pie on a lower oven rack can also help the bottom crust become crisp and golden.
How do I know when apple pie is done?
The crust should be golden brown and you should see the filling bubbling through the vents. The apples should also be tender when pierced with a knife.
Why does my apple pie crust shrink?
Pie crust can shrink if the dough is stretched while being placed into the pie dish or if it hasn’t had enough time to rest. Handle the dough gently and chill it before baking.
Can I make apple pie ahead of time?
Yes! Apple pie is an excellent make-ahead dessert. You can bake it the day before serving and allow it to cool completely before covering it.
What should I serve with apple pie?
Apple pie is delicious served warm with vanilla ice cream, whipped cream, caramel sauce, or a drizzle of homemade caramel. A cup of coffee or tea also makes the perfect pairing.
In this blog post, you learned how to make a delicious, homemade apple pie.