Apple Pie Recipe

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Apple Pie

This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It's perfect for the holidays or a weekend dessert.

Ingredients

For the Apple Filling

• 8 cups peeled apples, sliced ¼-inch thick 6-8 apples, 3.5 pounds
• 1 teaspoon vanilla extract
• ¼ cup all purpose flour
• ¼ cup to ½ cup granulated sugar amount depending on how sweet you want your pie, see note
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Pie Crust

• 2¼ cups all purpose flour may substitute up to half of the flour with white whole wheat flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup cold unsalted butter, cut into small cubes 16 tablespoons
• 7 tablespoons ice-cold water

Remaining Ingredients

• 1 tablespoon milk
• coarse turbinado sugar optional

Instructions

Make the Apple Filling

1. Place the peeled, sliced apples in a large bowl.
2. Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.

Make the Pie Crust

1. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
2. Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
3. Add the ice-cold water and pulse just until the dough comes together.
4. Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
5. On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)

Assemble the Pie

1. By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
2. Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
3. To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
4. Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.
5. Refrigerate pie for 30 minutes before baking.
6. Next instructions, click here

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