What apple pie recipe

American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

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Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

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Easy Apple Pie Recipe From Scratch

By Lynette on November 17, 2017 · 15 Comments

Easy apple pie recipe from scratch using pantry ingredients – and apples! 🍏

Do you have a favorite apple pie recipe? If not, here’s the one. It is so simple and so delicious, you’ll wonder why anyone makes anything more complicated. What I love about it is the fact that you can just throw a few pantry items in with the apples, add them to your pie crust and – bake!

I’d love to say that to find this recipe I searched high and low and did research online as to what makes the best apple pie recipe. But really, I went to one of my favorite cookbooks, the Betty Crocker Cookbook, New Edition . I made it. I ate it. I loved it. Done. I’m not going to lie, the discovery of this recipe was purely for my husband. I am perfectly content making pumpkin pie (my favorite) or cherry pie. But, alas he doesn’t like either. Crazy? Yes.

Easy Apple Pie Recipe

Every good apple pie starts with good apples. I personally love Jonagold but they’re not always easily available. Granny Smith apples are and they also provide a nice tartness that goes well with the sweetness of apple pie.

Add the flour, cinnamon, sugar and salt to the bowl with the apples and mix well. Some might like to add nutmeg as well. If you do add about ¼ of a teaspoon. I however am not the biggest nutmeg fan, so I leave it out.

Add the apples to the bottom pie crust. I add a little flour (about a Tablespoon) to the bottom of the pie crust. You can see my full tutorial on how to make a pie crust here. Add a few squares of butter as well before adding the top.

Bake in a 425 degree oven for 40 to 50 minutes. You want to make sure the edges are golden brown and that the bottom has a golden brown look to it as well. I use glass pie plates for this reason.

If you love apple desserts, you’ll love this easy apple pie recipe! Enjoy!

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Apple Pie Recipes That Take The Traditional Family Dessert Up A Notch

We’ve even got a recipe for McDonald’s apple pie.

Apple pie, aka the most comforting, delicious and traditional dessert. And we love it as-is (our Classic Apple Pie recipe is the bees knees), but have you ever tried any funky apple pie variations? You know, Apple Pie Stuffed Cupcakes, Apple Pie Bars and even Crustless Apple Pie. Yep! There’s a bunch of fun twists you can make to the traditional, family staple. And they couldn’t be easier to do. So, if you’re after a selection of easy apple pie recipes, check out some of our favourites now.

PSA: We’ve even got a recipe for McDonald’s Apple Pies.

Hundreds of thousands of people search for the best recipe. And folks, we’re being 100% serious when we say, THIS. IS. IT. We always turn to this particular recipe because we think it’s, well, pretty perfect.

Caramel brings out the sweetness of apples and makes it taste even BETTER. It goes perfectly with a cup of coffee and a giant scoop of vanilla ice cream.

When you need to make apple pie for a big group, these bars are absolutely perfect. With a no-fuss crust that you press (not roll), they’re much easier. Plus, you can’t beat that crumb topping.

You need to try this hasselback trick with apples ASAP. It tastes like a cross between a homemade apple pie and a warm apple crumble. The best part: You don’t need to deal with rolling out and chilling pie dough.

Our take on McDonald’s apple pie skips the deep fry and is baked instead for a better take on the restaurant favourite. We used puff pastry so you still get all of those flaky layers and buttery crust.

Homemade Apple Pie can be a little bit of a production. And though it’s always worth it, sometimes, you just don’t have the time. To prepare yourself for such moments, we recommend having a batch (or three) of this cinnamon apple pie filling on hand. Straight from the jar, it’s incredible and tastes like the best apple pie ever. You could serve it warmed over vanilla ice cream and be extremely happy. BUT, it also makes life extremely easy when you want to make a pie.

The sweet version of your favourite guilty pleasure.

These apple pies are the cutest things you’ll see all winter. Topped with a lattice crust and plenty of caramel, these are the perfect thing to serve in place of apple pie!

There’s nothing like a warm apple pie. Unfortunately, we don’t always have time to make and chill pie dough. These cupcakes are the perfect solution!

Apple pie for breakfast?! With this easy stuffed French toast, that dream can become a reality! We like it with a dollop of whipped cream, but if you’re feeling extra, try it a la mode.

This apple masterpiece may take more time than you’re average pie. But it’s worth it. Here, we used our perfect pie crust recipe, but if you want to skip this step, feel free to start with the store-bought dough.

Cuter than traditional apple pie and cookies.

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Homemade Apple Pie

This is absolutely the best homemade apple pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right?

Video: How to Make Old-Fashioned Apple Pie

How to Make Apple Pie

What Are the Best Apples for Apple Pie?

It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:

• Granny Smith — Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked. So use no more than 2 Grannies in your pie, and combine with other varieties.
• Jonagold — A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking.
• Fuji — Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
• Golden Delicious — Yellow and sweet, holds its shape after baking
• Braeburn — Sweet and crisp, bakes up firm and juicy
• Cortland — Juicy and tart, relatively soft, great all purpose apple for baking
• Honey Crisp — Honey sweet and tart flavor, crisp and juicy, holds shape in baking
• Avoid Red Delicious apples for pies, they don’t cook well.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Make the Crust Ahead

To make apple pie, start with the crust. If you are making a homemade crust, you can make the dough a day or two ahead, and keep the dough disks chilled in the refrigerator. The dough recipe I’m recommending for this apple pie uses sour cream along with butter, and is especially delicious, flaky, and easy to make. If you would like to make an all-butter crust instead, see our All Butter Crust.

If using a store bought frozen crust, follow the directions on the crust package for working with the crust. (See our Review of the Best and Worst Store-Bought Pie Crusts.)

How to Make the Apple Pie

Peel, core and cut the apples, and sprinkle them with a little lemon juice or apple cider vinegar to keep from browning. Toss them with a little flour, sugar, cinnamon, allspice, nutmeg, and vanilla, and let the filling sit while you roll out the pie crusts.

Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out to 12-inch circles, about 1/8″-inch thick.

Line the bottom of a 9-inch pie plate and line with the rolled out dough. Trim the edges to a half-inch from the sides of the pie pan. Scoop the apples into the pie plate and create a mound in the center. Don’t worry if the apples are high in the pan, they’ll shrink as they cook.

Roll out the second pie dough disk. If you want to make a lattice pie, see our directions for making a lattice pie here. (It’s easy!) Otherwise, place the second round of rolled out pie dough over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges. Crimp with your fingers to seal.

Score the top in several places to create vents for steam to escape (no need if using a lattice top).

How Long to Bake Apple Pie

To bake, place the pie on a baking sheet (to catch the drippings) in a 375°F oven and bake for 20 minutes, or until the top starts to lightly brown, then lower the temp to 350°F and bake anywhere from 45 minutes to an hour or more longer.

The way you know that the apple pie is done is that the juices are noticeably bubbling. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.

At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the pie about halfway through the baking with foil.

Let the pie cool for an hour before cutting into it, and serve it plain or with whipped cream or vanilla ice cream!

Best Toppings for Apple Pie

There’s nothing better than a slice of warm apple pie with a scoop of vanilla ice cream, right? For something a little different, try cinnamon ice cream instead. You could also top it with homemade whipped cream or caramel sauce.

How to Store and Freeze Apple Pie

Apple pie will easily last a couple of days, lightly covered with plastic wrap or aluminum foil, on your counter at room temperature. (Keep the any wrapping loose, so the crust can breathe. Otherwise it will loose its crispness.)

After a couple days, you can keep the pie chilled for a few more days in the fridge. If you want, warm the pie in a 350°F oven for 5 to 10 minutes before serving.

• To freeze the unbaked pie, wrap the assembled pie in plastic wrap, with as much air pressed out as possible. Then wrap the pie in a layer of foil; this will help keep the plastic wrap in place. Freeze for up to a month. When ready to bake, remove it from the freezer, unwrap, and place it into the oven. Bake as directed, adding on about 15 minutes to the baking time, or until the top is golden and the filling is bubbling.
• To freeze a baked pie, wrap and freeze the pie as above. When ready to serve, unwrap and let the pie thaw at room temperature. Warm it up in a 350°F oven for about 15 minutes to crisp up the top and warm the filling.

More Great Apple Pie Recipes

Homemade Apple Pie

If the crust looks like it’s getting too browned, take a large piece of aluminum foil and place on top of the pie in the oven. No need to wrap it around the pie, just place it on top. That will keep the top from browning further.

Pies always seem to take longer to cook than one expects. (Perhaps it’s because we’re always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents.

I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier.

Ingredients

3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish)

1 tablespoon lemon juice or apple cider vinegar (to toss with the sliced apples so they don’t brown as you slice them)

1/2 cup to 2/3 cup sugar , depending on how sweet you like your pie

3 tablespoons all purpose flour for thickening

1/2 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 tablespoon brandy , optional (if you have Calvados apple brandy, use it!)

1 teaspoon vanilla extract

1 double crust sour cream pie dough, OR all-butter crust, OR your favorite pie crust recipe

For the egg wash:

1 large egg yolk

1 tablespoon cream

Method

Peel, core and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.

As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.

Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.

Then sprinkle with brandy and vanilla extract and stir to coat all the apples.

Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

Remove one disk of pie dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.

As you roll out the dough, check to make sure it isn’t sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.

Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.

Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn’t browning too much. When it’s nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)

Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

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