Best Homemade Apple Pie Recipe

5 from 3 votes

This homemade apple pie is filled to the brim with juicy, buttery cinnamon-spiced apples all baked into a tender, flaky pie crust. You'll be making everyone’s favorite apple pie from scratch in no time.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 694kcal

Author: The Carefree Kitchen

Ingredients

Double Pie Crust Recipe

2½ cups all-purpose flour
1 teaspoon salt
8 ounces Crisco
1/2 cup water cold

Apple Pie Filling

12 medium apples peeled and sliced
2 tablespoons lemon juice
1/2 cup sugar
1/3 cup light brown sugar
4 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup water
3 tablespoons butter cut into small cubes

To Finish

1 large egg
1 tablespoon water
2 tablespoon sugar
1/4 teaspoon cinnamon

US Customary - Metric

Instructions

Basic Double Pie Crust

In a large mixing bowl, combine the flour and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead! Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle about 1/4" thick and large enough for the dough to hang over your pie plate at least 1/2".
Carefully line a 9" pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about 1/4" thick, then cut into 3/4" strips using a pizza or lattice cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.

Apple Pie Filling

In a large bowl, combine the apple slices and lemon juice. In a separate bowl, add the sugar, brown sugar, cornstarch, cinnamon, nutmeg, and ginger and whisk together. Sprinkle the sugar mixture over the sliced apples and gently toss until coated.
Transfer the apple pie filling to the prepared pie crust, then sprinkle the cold cubed butter evenly over the top of the pie filling.

Baking

Preheat oven to 450 degrees F.
Use the remaining pie crust to create a lattice crust on top of the pie with the reserved dough strips. Cut excess pie crust off, fold the edges under and pinch the edges together.
Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with a couple tablespoons of sugar and a couple pinches of ground cinnamon just before baking.
Place the pie dish onto a baking sheet and bake in a preheated 450 degree oven for about 15 minutes. Reduce the temperature to 350 degrees and continue baking for about 45 minutes—1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
Once the pie has finished baking, remove from the oven and let cool before slicing and serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!

Notes

Storing instructions: store your apple pie covered in plastic wrap or aluminum foil at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for about 1 month. If frozen, thaw in the fridge overnight before baking as directed.

Reheating: warm in a 350 degree oven for about 15-20 minutes.

Nutrition