Homemade Apple Pie

Homemade Apple Pie

Homemade Apple Pie

Prep Time: 30 minutes

Cook Time: 1 hour

Pie Crust Time: 30 minutes Total Time: 2 hours

Servings: 8 servings

Pie crust recipe, see below

2-1/4 pounds (6 - 7) Granny Smith apples, peeled, cored and thinly sliced cored

1-1/2 teaspoon cinnamon

8 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1 cup granulated sugar

1 egg + 1 tablespoon water, for egg wash


   Start by preparing the pie crust (recipe below) which makes 2 pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust and follow package directions.

    Preheat oven to 425º degrees F.   

   Place the sliced apples in a large bowl. Sprinkle the top with 1-1/2 teaspoons cinnamon and toss to combine.

   In a medium saucepan, melt butter over medium heat. Whisk in 3 tablespoons flour and then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently, then remove from heat. Pour the sauce over the apples and stir to coat the apple slices.

   Sprinkle your work surface with flour and roll out the bottom pie crust to a 12” diameter circle. Wrap it around your rolling pin to transfer it to the 9” pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.

   Roll second crust into an 11” round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see instructions below). Beat together 1 egg and 1 tablespoon water and brush the top with egg mixture.

   Bake at 425º degrees F in the center of the oven for 15 minutes. Reduce the heat to 350º degrees F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.

Recipe Notes

*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie.


2-1/2 cups all-purpose flour, plus more to dust

1/2 tablespoon granulated sugar

1/2 teaspoon sea salt

1/2 pound (2 sticks) COLD unsalted butter, cut into 1/4” pieces

7 tablespoons ice water, or more if needed per directions


   In a bowl of a food processor, add flour, sugar and salt  and pulse a few times to combine.

   Add cold butter pieces and pulse the mixture until coarse crumbs form with some pea-sized pieces, then stop mixing. Mixture should remain dry and powdery.

   Add 7 tablespoons ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water, 1 teaspoon at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

   Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate for 1 hour before using.

How to Make a Lattice Pie Crust

Cut the dough into strips.

Arrange half the strips over the pie, in parallel lines.

Fold every other strip up to about the mid-line of the pie.

Lay a strip over the middle of the pie, perpendicular to the others.

Fold the parallel strips back down, then fold up all the other strips.

Lay another perpendicular strip down, and repeat until all the strips have been used.

Trim any excess dough to about a 2-inch overhang.

Fold up the excess, pressing to adhere.

Crimp the edge of the pie.

Nutrition Facts

Apple Pie Recipe

Amount Per Serving

Calories 379.61

Calories from Fat 159

% Daily Value*

Fat 17.67g 27% / Saturated Fat 9.14g57% / Cholesterol 50.56mg17% / Sodium 98.27mg4% / Potassium  164.71mg5% / Carbohydrates 55.44g18%

Fiber 3.87g16% / Sugar 38.25g43%

Protein 2.75g6% / Vitamin A 448.45IU9%

Vitamin C 5.87mg7% / Calcium 21.89mg2% / Iron 0.96mg5%

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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