This Apple Pie Recipe consists of tender apple slices surrounded by a flakey all-butter pie crust and then is topped with cold ice cream.
Developing this Apple Pie Recipe has been a labor of love. After about a year of testing and retesting, I have finally cracked the code for perfect apple pie. Its sweet yet spiced filling complements the buttery pie crust. Not to mention it bakes like a charm yielding delicious results, every time.
Ingredients Needed for this Apple Pie Recipe
Gather up these ingredients to get started on this apple pie recipe:
- Pie Crust – I used this all-butter pie crust recipe. Its a melt in your mouth type of pie crust. But you could always use a different pie crust recipe if you want, or even store-bought crust works well.
- Butter – this is used to help cook the apples and creates a smooth sauce.
- Apples – the best apples to use for apple pie are granny smith apples. This type holds its shape and doesn’t become mushy after baking. You could also use Honeycrisp, Braeburn or Pink Lady apples as substitutes.
- Sugar – this sweetens the apple pie filling as well as making the inside all syrupy.
- Lemon Juice – lemon juice balances some of the sweet. It also helps preserve the apples.
- Cinnamon – a warm spice that is perfect in this pie.
- All-Purpose Flour – this is for stabilization of the syrup and apples while baking.
How to Make Apple Pie
Three steps, make the crust, make the filling then assemble and bake! I guess that’s four steps… anyways, here’s how to do it. For full details see the recipe card down below.
Apple Pie Crust
First things first, a great apple pie starts with a great pie crust. You’ll basically be making this recipe, but here are the steps to completing it.
- Stir together flour and salt in a large bowl.
- With a fork, cut the cold butter into the flour mixture. Do this until the butter clumps are the size of small peas.
- Then slowly add ice cold water until a dough consistency forms.
- Form dough into a ball or disc (don’t knead), wrap in plastic wrap then refrigerate.
Apple Pie Filling
This apple pie filling is not too watery or runny but not too dry either. You get delicious baked apples with a thick syrupy coating. Here’s how to make it:
- Prepare apples by peeling, coring and slicing.
- In a large skillet, add butter, sugar, lemon juice and prepared apples. Cook until tender and juicy.
- Strain the mixture to help cool. Return to a clean bowl.
- Then stir with the remaining sugar, flour and cinnamon.
Assembly
- Divide pie dough into two equal portions. Roll one out.
- Place rolled out dough into a pie plate then fill with apple pie filling.
- With the remaining dough, roll out and cut into equal strips. Create a lattice overtop the apple pie filling by weaving over and under.
- Cut off excess dough from around the edges, crimp sides and bake!
Toppings
There are traditionally three options when serving apple pie. Top with ice cream, whipped cream or eat it plain!
I personally opt for ice cream because the creamy cold treat is such a great contrast to the warm apple pie.
Storing
To store this apple pie recipe, cool completely after baking. Cover with plastic wrap and refrigerate up to 2 days.
More Recipes to Try!
Be sure to check out all of my other pie recipes too!
That’s it, enjoy this apple pie recipe for Thanksgiving, Christmas, a summertime picnic or even Pi Day (March 14)!
The printable recipe card is below 🙂
Apple Pie Recipe
Ingredients
For the Butter Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter cut into chunks
- 1/2 cup cold water or more if needed
For the Apple Pie Filling
- 2 tablespoons butter
- 6 whole granny smith apples peeled, cored and sliced
- 1 cup granulated sugar divided
- 3 tablespoons lemon juice
- 2 teaspoons cinnamon
- 1/4 cup all-purpose flour
Instructions
For the Pie Crust
- Stir together flour and salt in a large bowl.
- With a fork, cut the cold butter into the flour mixture. Do this until the butter clumps are the size of small peas.
- Then slowly add (1-2 tablespoons at a time) ice-cold water until dough consistency forms.
- Form dough into a ball or disc (don’t knead), wrap in plastic wrap then refrigerate.
For the Apple Pie Filling
- Prepare apples by peeling, coring, and slicing.
- In a large skillet, add butter, half the sugar, lemon juice, and prepared apples. Cook 5-7 minutes or until tender and juicy.
- Strain the mixture and cool for 30 minutes. Return to a clean bowl.
- Then stir with the remaining sugar, flour, and cinnamon.
To Assemble
- Preheat oven to 425 degrees.
- Divide pie dough into two equal portions. Roll one out.
- Place rolled out dough into a 9-inch pie plate then fill with apple pie filling.
- With the remaining dough, roll out and cut into equal strips. Create a lattice over top of the apple pie filling by weaving over and under. Cut off excess dough from around the edges and crimp sides.
- Bake for 15 minutes at 425 degrees. Then reduce the heat to 350 degrees and cook an additional 30 minutes.
- Cool for 1 hour before serving with vanilla ice cream or whipped cream.
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