About This Easy Homemade Apple Pie Recipe
Apple pie is an iconic American dessert, but did you know its origin isn’t all that American? The major ingredients used in this recipe, including apples and cinnamon, did not even grow in North America!
This fabulous dessert first originated in England and has French and Dutch influences, with some links tracing back to the Ottoman Empire. This dish was later introduced to the colonies by the settlers. It was not until the 20th century that the apple pie became a part of the American identity.
With a sweet and tart taste, apples are an incredibly versatile fruit that can be eaten both raw and cooked and can be used for sweet and savory dishes as well.
Apple pie is a great dish that lets the scrumptious apple shine. This iconic dessert has a flaky and buttery pie crust filled with a mixture of tender apples spiced with cinnamon and topped with a latticed crust to make it look even more attractive.
Full of flavor and perfect to have all year round, especially for the holidays, this easy dessert will satisfy your sweet cravings just right!
You simply can’t beat the aroma of a fresh-baked apple pie wafting through your kitchen!
What You Need for This Easy Homemade Apple Pie Recipe
- Apples: I like to use Granny Smith apples because they have a tart, bright acidic flavor. I usually peel the apples for a delicately soft pie because their skin may prevent them from melding together when baked.
- Flour: I have used plain/all-purpose flour.
- Butter: I have used unsalted butter that’s I cut into small pieces and placed in the fridge. Cold butter is great if you want an ultra-crispy effect.
- Sugar: I like to use brown sugar because it adds a deep, caramel flavor due to the added molasses.
- Water: Just like the butter, it is important to use really cold water, icy even, for the dough.
- Lemon: I like to use a little bit of lemon zest in the dough for a hint of citrus, and the lemon juice helps preserve the apple filling.
- Cinnamon: Cinnamon adds a lovely touch of woody and spicy flavors to the pie and is the perfect combination with apples.
- Vanilla Extract & Salt: I like to use just a splash of vanilla extract and a pinch of salt to enhance all the flavors.
- Apples: I suggest using tart apples like Granny Smith, but you may also use Royal Gala, Pink Lady, or Golden apples.
- Sugar: I like using brown sugar, but regular granulated sugar will also work.
How do I keep the bottom crust from getting soggy?
To avoid a soggy bottom crust, cook the apples and their juices until they have a caramel consistency. Alternatively, you may want to consider blind baking the crust by partially baking the crust before adding the filling. But in this case, the top crust will not fully seal with the bottom.
How can I store this apple pie?
You can store the apple pie at room temperature for 2-3 days or in the refrigerator for 5-6 days.
Can I freeze the apple pie?
Yes. Once the apple pie is completely cooled, you can wrap it in plastic wrap and freeze it for up to 3 months. Thaw it in the refrigerator for 24 hours before serving.
Easy Homemade Apple Pie
With a flaky and buttery pie crust and a sweet and tart cinnamon-flavored apple filling, this homemade apple pie is guaranteed to become your favorite dessert.
Yield: 8 portions (pie dish of 23 cm / 9” diameter)
For the apple filling:
For the dough:
For the brushing:
How To Make Easy Homemade Apple Pie Step By Step
Start by making the apple filling. Peel, remove the cores, and slice the apples. Place them in a saucepan with the lemon juice, sugar, cinnamon, and vanilla extract, and mix well.
Cook the apples over medium heat, occasionally stirring for 5-6 minutes or until the apples have softened but still are a little bit firm. Once ready, remove from heat and let the apple filling cool completely.
In the meantime, prepare the pie crust. Place the flour, sugar, salt, lemon zest, and cinnamon in the food processor and mix for 30 seconds.
Add the diced cold butter and pulse for 1 minute or until you get a sandy mixture.
Add the cold water and pulse again for another minute until you get a dough but can still see some pieces of butter.
It’s time to assemble the pie. Place the dough on a lightly floured work surface, form it into a ball, and divide it in 2. Wrap one half in plastic wrap and place it in the fridge, and roll the other half roll into a disc large enough to cover your pie dish, slightly falling over the edges.
Use a fork to poke holes in the crust to prevent bubbles and air pockets that can lead to uneven cooking.
Fill the inside of the dish with the cooled apple filling.
Remove the second part of the dough from the fridge and cut long strips. Start constructing the lattice decoration by placing one set of strips on the pie, then fold in half every other strip over. Next to where you folded the strips, place one strip of dough perpendicular to the others.
Fold down the strips and repeat the process with the alternating strips. Once you finish on one side of the pie, begin weaving the remaining strips of dough on the other side of the pie until the lattice is complete.
Cut out the excess strips, fold over the edges, and pinch with your fingers to bind the layers together. Using a cookie cutter, cut the remaining dough in the shape of leaves and arrange it on top of the pie filling. Before baking, place the pie in the freezer for 30 minutes.
Preheat the oven at 392℉ (200℃).
Mix one egg with a tablespoon of milk and brush the top of the pie.
Lower the oven temperature to 350℉ (180℃) and bake the pie for 1 hour or until it is golden brown on top.
Serve the pie warm or at room temperature.
- I recommend measuring the quantities with an electronic scale to get a dough with perfect consistency.
- Instead of doing a lattice on top, you can roll the second dough and place it on the pie whole, or use a cookie cutter to cut the dough in shapes and arrange them on top of the pie filling. If you place the dough whole on the pie, cut a few slits on top to allow the steam to escape as the pie bakes.
- Bake the pie until it is deep golden brown. If the crust looks too done, you may cover it with foil while the filling finishes off. You need to see the filling bubbling through to know it is done.