Homemade Apple Pie

This homemade apple pie from scratch captures the essence of classic comfort food. The pie starts with a flaky, buttery crust crafted from simple pantry essentials and fills with tart Granny Smith apples layered with sugar and warming spices. Once baked to golden perfection and topped with vanilla ice cream, it’s a dessert that brings joy with every bite. Making the dough by hand and slicing fresh apples is a rewarding experience that makes serving this pie all the more satisfying.

I remember making this during a weekend family gathering and how everyone kept asking for another slice. The aroma of cinnamon and baking apples always fills the house with warmth and nostalgia.

Ingredients

• Flour: Two and a half cups works as the base for a tender crust — sift or check freshness for best results
• Salt: One teaspoon balances flavors in the dough and filling
• Butter: One and a half sticks cold, cubed — cold butter creates those flaky layers so do not soften before mixing
• Ice water: Eight tablespoons to bring the dough together without melting the butter — add slowly until you get just the right consistency
• Granny Smith apples: Two and a half pounds peeled, cored, and sliced — their tartness holds up well to baking and contrasts the sweetness perfectly
• Sugar: Three quarters cup sweetens the filling — you can adjust based on apple sweetness
• Flour (for filling): Two tablespoons help thicken the filling juices to avoid soggy crust
• Salt (for filling): Half teaspoon enhances the apple flavors
• Cinnamon and nutmeg: One teaspoon cinnamon and quarter teaspoon nutmeg add classic warmth and spice
• Lemon juice: Juice of half a lemon prevents apples from browning and adds subtle acidity
• Egg: One beaten egg for brushing the crust — this creates a golden, shiny finish
• Topping sugar: One tablespoon sugar to sprinkle on top for a sweet crunch
• Vanilla ice cream: One scoop to serve, enriching each slice with creamy goodness

Instructions

Sift the Flour and Salt:

In a medium bowl, mix the flour and salt with a fork until combined evenly

Incorporate the Butter:

Add cold, cubed butter to the flour mixture and break it up with a fork until small pea—sized lumps remain — these bits create the flakiness

Add Ice Water Gradually:

Slowly add ice water while mixing until the dough just starts to come together — aim for a firm, not sticky dough

Form Dough and Chill:

Work the dough gently into a ball, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten

Prepare the Apples:

Peel, core, and slice the Granny Smith apples uniformly for even baking

Mix the Filling:

In a bowl, combine sliced apples with sugar, flour, salt, cinnamon, nutmeg, and freshly squeezed lemon juice — toss until all slices are coated and refrigerate while rolling out dough

Roll Out Pie Dough:

On a floured surface, cut dough in half and roll each piece into roughly 8 to 9—inch rounds about a quarter of an inch thick for perfect crust thickness

Fit Bottom Crust:

Carefully transfer one dough round onto your pie dish, gently pressing down and trimming any excess edges

Add the Filling:

Pour the apple mixture into the crust, spreading evenly and patting slightly to level the surface

Top Crust:

Lay the second dough round over the filling, trim edges so they match the bottom crust and pinch or crimp edges together firmly to seal

Apply Egg Wash and Sugar:

Brush the entire top crust with beaten egg, then sprinkle generously with sugar for a glossy, caramelized finish

Vent the Pie:

Cut four to five slits in the top crust to release steam and prevent soggy filling during baking

Bake the Pie:

Place pie in a preheated 375°F oven and bake for fifty to sixty minutes until the crust is golden and fully cooked throughout

Cool and Serve:

Remove from oven and allow the pie to cool completely for clean slices before serving with a scoop of vanilla ice cream on top

My favorite ingredient is the Granny Smith apple because its natural tartness balances the sweetness beautifully. One memorable moment was when my grandmother showed me how to crimp the edges perfectly — it became a ritual that made our family pie baking extra special.

Storage Tips

Store leftover pie in the fridge covered with foil or plastic wrap. It will keep well for two to three days but is best eaten within the first day for optimal crust texture. You can also freeze fully baked and cooled pie by wrapping it tightly in plastic wrap followed by foil and thaw overnight in the fridge before reheating in the oven for a fresh—baked experience.

Ingredient Substitutions

If Granny Smith apples are not available, tart apples like Braeburn or Jonathan can be good alternatives. For a sweeter pie, consider Honeycrisp apples but reduce added sugar slightly. Butter in the crust can be substituted with half butter and half vegetable shortening for a different texture but buttery is best for flavor. Use maple syrup or honey as a sugar substitute for a unique twist in the filling but adjust quantity to taste.

Serving Suggestions

Serve warm slices topped with classic vanilla ice cream or whipped cream for a traditional dessert. For a festive touch, add a sprinkle of ground cinnamon or nutmeg on the ice cream. A drizzle of caramel sauce also pairs beautifully with this apple pie and it works well as a dessert after family dinners or at holiday gatherings.

Serve warm with a scoop of vanilla ice cream for the best experience. Let the pie cool fully before slicing to get clean, neat pieces.

Common Questions About Recipes

→ What type of apples work best for this pie?

Granny Smith apples are ideal for their tartness and firmness, which hold up well during baking.

→ How do I make a flaky pie crust?

Use cold butter cut into flour and mix minimally to maintain small chunks, then add ice water gradually to bring the dough together without overworking.

→ Can I prepare the pie crust in advance?

Yes, chill the dough wrapped in cling film for at least an hour before rolling to enhance flakiness and ease of handling.

→ How do I prevent the apple filling from being watery?

Toss the sliced apples with sugar and flour; the flour helps absorb excess moisture released during baking.

→ What is the purpose of brushing the crust with beaten egg?

Egg wash creates a golden, shiny finish and helps the sugar on top to caramelize slightly for added texture and appearance.