Best Homemade Apple Pie-Step by Step (+Video)
Best Homemade Apple Pie-Step by Step (+Video)
This homemade apple pie recipe has proven to be the best apple pie recipe. With a flaky butter crust made from scratch and a squishy sweet apple filling, this pie will not disappoint!
Can you go wrong with the classic apple pie? ! I don’t think it is-it is the ideal dessert for holiday parties, this homemade version will shock anyone. If you like this recipe, you will also like our berry pie and coconut cream pie.
Tips and tricks for homemade apple pie
I like baking, but there are a few things I don’t think I have mastered yet. These two things are bread and pies. My mother is very good at doing these two, but I haven’t asked her to give me a step-by-step tutorial on how she did it.
Fortunately, I have a good friend in Texas, named Loni, who is willing to show me how she makes her apple pie. I have tried her pies before and know they are great, so I am very happy to learn from professionals.
She came over about a month ago and gave me everything Tips + tricks She used to make extraordinary pies. She makes many varieties, but she is known for having the best apple pie recipes! ! Just eaten this pie recently and I can agree that it is indeed the best homemade apple pie!
As we all know, you can go to the store to buy a pie, but you really canât compare to a homemade pie. Having said that, it does take some time and practice to master the making of this apple pie, so we will share a lot of pictures and tips to help you solve this problem.
The best apple for apple pie
When choosing the apples to put in the pie, remember all the work you will go through and make sure to find the best apples to make your efforts worthwhile.
Bad apples can become mushy and tasteless, so spend some extra pennies and a few minutes to find the best. Pick apples that feel heavy (which means they are juicy) and firm when pressed (which means they will stay in good condition when baked). Almost any variety can be used-my favorite is:
- festival
- Granny Smith
- Braeburn
I usually mix them because each variety adds sweetness or sourness. Depending on their size, you need 6 to 8 apples in total. If they are large, six are sufficient. If they are smaller, or if you want deep-dish pies, try 7 or 8.
How to make apple pie crust
Once you have chosen your apple, gather your ingredients and start this pie by making your crust. Follow the steps below to make our delicious apple pie crust recipe:
Mix by hand. Stir the flour and salt together. Use your hands or a pastry knife to gently mix the shortening into the flour mixture until the mixture becomes crumbly and thick. When coarsely mixed, set this mixture aside.
fold. Beat the eggs with cold water. Add apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and gently fold together. Let it sit for a few minutes to allow the water to begin to absorb.
Form dough. Mix by hand again until a dough is formed. If it is still too brittle to stick, add 1-3 tablespoons of cold water.
Check the marbling. Be careful not to over mix, as excessive pie crust will make it hard, or add too much water because the dough will become too sticky. When it becomes a viable dough, check to make sure you can see the marble pattern on the shortening-if you can, you will have a delicious flaky crust.
Shaped into a disc. Use the edges of your hand to cut the dough from the middle, and then divide it into two parts. Make them into two discs, wrap them in plastic wrap, and refrigerate them for an hour (if you are in a hurry, you can put them in the refrigerator for half an hour).
Making fillings
Once your crust is ready, you can start making your apple pie filling!
Stir + cook. To do this, stir together the sugar, cinnamon, nutmeg, and cornstarch in a heavy saucepan. Add cider and lemon juice. Cook over medium heat until thick and foamy. When finished, scoop the sauce into a bowl and put it in the refrigerator.
Prepare the apples. Although this is chilling, you will begin to prepare apples. Peel, core and cut them into about 1/4 inch slices, then place them in a microwave safe bowl.
After all the cuts are done, cover the bowl with plastic wrap and heat it in the microwave for 2 minutes. Then stir the apple and microwave for another 1-2 minutes. Stir in the cooled sauce and put it back in the refrigerator.
Back to the crust…
roll out. Remove a cooled dough pan from the refrigerator. On a floured surface, roll the dough outwards from the center into a circle until it is about â inches thick. Make sure the dough is always 1.5 inches larger than the pie pan.
Transfer. After you roll it out, carefully fold the dough in half, then fold it in quarters, pick it up and place it in your pie pan. Press the dough into the pan to remove any air bubbles. Put the bottom shell in the refrigerator for 10-15 minutes to let it cool again.
Pour the filling + cool down. From there, you will pour the apple filling into the bottom pie crust. Move the apple slices carefully until all sides are filled and the top is even, and no apples will stick out of the shell. When you push out the other dough pan, put it back in the refrigerator.
What kind of pie? Next, you need to decide what kind of pie topping you want. Today, we will show you how to make apple pie crust in two ways-lattice top crust and traditional top crust.
How to make traditional pie crust
For traditional top shells, follow these simple steps:
- Place the rolled dough on the pie. Use excess dough to trim either side to make it flat, but still allow as much length as possible.
- Roll the two crusts together with the bottom side up, then curl the edges.
- Cut a gap in the top shell to allow air to escape. Brush lightly with whole milk, avoid curling, and sprinkle with coarse sugar.
This is obviously the easiest pie crust option, but you can also try lattice crust.
How to make lattice pie crust
Making a lattice pie crust is easier than it looks. Just follow the steps below…
- Roll out the dough, use a pizza cutter to cut into 1-inch long strips, and then alternately spread the strips into a grid.
- Trim the strip to the length of the bottom shell, then roll up the bottom shell and tuck the strip in while walking.
- crimping.
After finishing, there is no need to cut seams on the dough, but still use your fingers to gently rub the milk on it and sprinkle with jaggery.
Bake + swallow
Once your crust topping is complete, you only need to bake it at 400 degrees for 20 minutes, then reduce the heat to 350 degrees, and bake for another 30-40 minutes. Once the crust turns golden yellow, you will know that it is complete. đ
If possible, we recommend that the pies sit for at least one or two hours after they are out of the oven. Wait for the juice to thicken.
Eat it alone or with ice cream and/or whipped cream! !
Apple Pie may be a bit more work than your typical treat, but if you really want to master the art of making apple pie, we hope this recipe and the homemade crust tips below will help you. It is so delicious, the crust is so flaky and delicious!
Tips for making apple pie:
Can apple pie be frozen? Fruit tarts can be frozen baked or unbaked. If you want to freeze the baked pie, make sure to cool it completely before putting it in the refrigerator.
Can apple pie be stored at room temperature? You can store baked apple pie at room temperature for up to two days. If the pie is already sliced, cover it loosely with foil or plastic wrap. If you want to keep it for 2-3 more days, put it in the refrigerator covered with foil or plastic wrap.
What size pan do you use? I used a 9-inch pie pan, but 8-inch pie also works well. You can even use a deep-dish pie pan, just make sure that when you roll up the crust, it is 1œ inches larger than the pie pan. As I mentioned before, use 7-8 apples instead of 6.
Can the dough be made in advance? The pastry dough can be made in advance and can even be frozen for up to 2 months before use. If you want to freeze it, wrap the dough tightly with plastic wrap and put it in the refrigerator. Thaw it in the refrigerator before you want to use it.
I really think you will like this homemade apple pie recipe. Thank you, Loni, and thank you for your help! ! You’re the best! Loni kindly compiled all her notes into PDF. Click the link below to download and print. đ
Free download: Apple Pie Recipe PDF
For more delicious apple pie, be sure to check out our Apple Pie Caramel Apples and Apple Pie Bars-both are great! !
For more pie recipes, please check:
Course dessert
American cuisine
Preparation time 45 minutes
Cooking time 50 minutes
Cooling down/cooling time 2 hours 10 minutes
Total time 3 hours 45 minutes
8 servings
Calories 546 kcal
Author Little Luna
Pie crust
- 1 c buttery shortening
- 2 1/2 c flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 c cold water, use ice cubes if necessary
- 1 TB apple cider vinegar
Apple filling
- 6-8 quality apples, we prefer Gala and Granny Smith
- 3/4 c sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 TB cornstarch
- 1 c Unfiltered apple cider jars sold in autumn are the best, but apple juice is also very effective
- 2 TB bottled lemon juice
Additional ingredients
- Whole milk
- Raw sugar/turbinate sugar
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Start with making the crust. Stir the flour and salt together. Use your hands or a pastry knife to gently mix the shortening into the flour mixture until the mixture becomes crumbly and thick. When coarsely mixed, set this mixture aside.
-
Beat the eggs with cold water. Add apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and gently fold together. Let it sit for a few minutes to allow the water to begin to absorb. Mix by hand again until a dough is formed. If it is still too brittle to stick, add 1-3 tablespoons of cold water. Be careful not to over mix, as excessive pie crust will make it hard, or add too much water because the dough will become too sticky. When it becomes a viable dough, check to make sure you can see the marbling on the shortening-if you can, you will have a delicious flaky crust.
-
Use the edges of your hand to cut the dough from the middle, and then divide it into two parts. Make them into two discs, wrap them in plastic wrap, and refrigerate them for an hour (if you are in a hurry, you can put them in the refrigerator for half an hour).
-
When the dough cools, make the apple filling. In a heavy saucepan, whisk together the sugar, cinnamon, nutmeg, and cornstarch. Add cider and lemon juice. Cook over medium heat until thick and foamy. When finished, scoop the sauce into a bowl and put it in the refrigerator.
-
Start preparing apples. Peel, core and cut them into about 1/4 inch slices, then place them in a microwave safe bowl. After all the cuts are done, cover the bowl with plastic wrap and heat it in the microwave for 2 minutes. Then stir the apple and microwave for another 1-2 minutes. Stir in the cooled sauce and put it back in the refrigerator.
-
To make the bottom pie crust, remove a cooled dough pan from the refrigerator. On a floured surface, roll the dough outwards from the center into a circle until it is about â inches thick. Make sure that the dough is always 1-Âœ inches larger than the pie pan. After you roll it out, carefully fold the dough in half, then fold it in quarters, pick it up and place it in your pie pan. Press the dough into the pan to remove any air bubbles. Put the bottom shell in the refrigerator for 10-15 minutes to let it cool again.
-
Pour the apple filling into the bottom pie crust. Move the apple slices carefully until all sides are filled and the top is even, and no apples will stick out of the shell. When you push out the other dough pan, put it back in the refrigerator.
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Decide what…