Homemade Apple Pie Recipe
Homemade apple pie with tender, sweet and mildly tangy apple filling combined with a crispy, buttery piecrust; a must try recipe for holidays or even breakfast or snack!
Equipment
- Oven
- Mixing bowls
- 9-inch round pie pan
- Rolling Pin
- Pastry brush
Ingredients
For making Crust:
- 2 and ½ cups all-purpose flour, plus extra for rolling
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 200 grams unsalted/ salted butter, cold (cut into cubes)
- 6 tablespoons cold water, or as needed
For making the filling:
- 7 cups choice apples, peeled, cored, sliced (I used 2 Granny Smith and 5 Fuji) -– about 6-7 medium size apple
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon unsalted butter or salted butter, cold
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoon cornstarch -- or 3 tablespoons flour
- 1 teaspoon vanilla essence/ extract
For making the eggwash:
- 1 large egg
- 1 tablespoon heavy cream or whole milk or water
Instructions
Make the pie crust:
- Cut butter into cubes and put in the freezer for about 10 minutes.
- In a mixing bowl, combine flour, sugar and salt and mix well. Cut in butter using a pastry cutter or by pinching the butter with hands into the flour mixture, until it looks like a coarse cornmeal, with a few pea-size pieces of butter remaining.
- Slowly add water to the flour mixture, mix just until well combined. Mix until dough is no longer too crumbly and holds together when squeezed. If the dough is too crumbly and does not hold together,add more water. It is important that you don’t add too much water and don’t over knead the dough.
- Form the dough into a ball and divide in half. Cover using a plastic wrap and chill for about 1- 2 hours or overnight.
- Before rolling, let it sit on the counter for 10-15 minutes to slightly soften.
Make the filling:
- Peel apples and remove the core. Then cut into 1/4 inch slices. They should all be slice to the same size for even cooking. Tip: sprinkle lemon juice or apple cider vinegar to the apples to prevent them from browning.
- In a large deep cooking pot, over medium heat, melt butter. Add the sliced apples,brown sugar, granulated sugar, cinnamon, nutmeg and salt. Mix well and add vanilla extract/ essence. Cook and occasionally stirring for about 10-15 minutes until apples have slightly softened but still firm (not lost their shape).
- Sprinkle 1-2 tablespoons cornstarch/ flour and mix. Bring to a simmer and cook for an additional 3-5 minutes until juice thickens. If not thick enough, add more cornstarch/ flour little by little while stirring.
- Set aside and let cool at room temperature. Tip: to speed up the cooling process, transfer the apple filling to a large shallow bowl or a large pan.
Assemble and bake the pie:
- After the filling has cooled down, preheat oven to 400°F/ 200°C. Grease a 9-inch round pie pan.
- Using a rolling pin, roll out the dough on a floured surface to make a 12-inch circle, about ¼ inches thick. Repeat for the second dough.
- Transfer first dough to a 9-inch pie pan. Fill the panwith cooled apple pie filling and cover the pie with the second rolled outdough. Trim any overhang or excess dough. Seal edges with a fork or with yourfingers. Make a few slits at the top to let the steam escape.
- Make the egg wash by whisking the egg with heavy cream or milk. Brush the pie dough with egg wash.
- Bake for 25 minutes at 400°F/ 200°C. Lower oven temperature to 375°F / 190°C and bake for an additional 45 minutes or more until golden brown and bubbly. Tip:put an aluminum foil on top of the pie if the crust is becoming too brown.
- Let it cool on a wire rack for at least 3 hours before serving. If you cut into it before it has cooled down, it will fall apart.
- Serve and enjoy!
Video
Notes
You can choose any good baking apples for this recipe. I used 5 Fuji apples and 2 Granny Smith apples. I like the sweet flavor of the Fuji apples combined with some tartness from Granny Smith.
You can make pie crust and filling a day ahead. You just need to refrigerate the dough after forming a ball. Let the filling cool completely and transfer in an airtight container before placing in the refrigerator.
