Apple Pie From Scratch

This homemade apple pie is a classic dessert that warms the heart and fills the kitchen with an irresistible aroma. Making this pie from scratch combines the satisfaction of crafting a flaky, buttery crust with the joy of a spiced apple filling that tastes like cozy fall afternoons. Each slice offers a perfect balance of tender apples and golden crust, making it a beloved treat any time of year.

I first made this recipe for a family gathering and now it has become a tradition with everyone asking for seconds and thirds

Ingredients

• Flour for the dough: the foundation for a tender crust choose allpurpose flour for best results
• Salt: enhances the flavor throughout both the dough and filling
• Cold butter cubed: essential for flaky layers in the crust use unsalted for full control over seasoning
• Ice water: helps bring the dough together without melting the butter prematurely
• Granny Smith apples: tart and firm they hold their shape and balance sweetness well
• Sugar in the filling: balances the tartness of the apples and helps caramelization during baking
• Flour in filling: thickens the juices so the pie doesnt runny
• Cinnamon and nutmeg: classic warming spices that elevate the apple flavor
• Lemon juice: provides bright acidity to prevent browning and add subtle freshness
• Egg beaten: for egg wash that gives the crust a beautiful sheen and color
• Extra sugar for topping: adds a slight crunch and sparkle on the crust
• Vanilla ice cream scoop for serving: melts over the warm pie making a creamy contrast

Instructions

Sift and mix the dough ingredients:

Combine flour and salt in a medium bowl using a fork to stir. Add cubed butter and break up into flour until pea sized pieces remain. Gradually pour in ice water while mixing until dough begins to hold together. Avoid overworking to keep dough flaky.

Chill the dough:

Gather dough on a clean surface shape into a ball cover tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling firms the butter helping the dough hold its shape when rolled.

Prepare the apple filling:

Peel and core Granny Smith apples slicing them evenly. Toss sliced apples in a bowl with sugar flour salt cinnamon nutmeg and lemon juice. Ensure all pieces are coated evenly to develop balanced flavor and consistency in the pie.

Preheat the oven:

Set oven temperature to 375 degrees Fahrenheit or 200 degrees Celsius to ensure even baking and golden crust.

Roll out and assemble the pie crust:

Dust a clean floured surface and roll half the dough into a thin eight inch circle about ⅛ inch thick. Carefully transfer dough onto a pie dish pressing to line the bottom and sides. Trim edges as needed so dough fits perfectly.

Fill the crust:

Pour the apple filling into the dough lined pie dish. Press down lightly to evenly distribute without mashing.

Top with second dough layer:

Roll out remaining dough and place over apple filling. Trim excess dough and pinch edges with bottom crust for a sealed crimp design.

Apply egg wash and sugar:

Brush the top crust and edges with beaten egg. Sprinkle sugar evenly on top for sparkle and crunch.

Vent the pie:

Cut four slits on the top crust to allow steam to escape during baking preventing sogginess.

Bake the pie:

Place the pie in the preheated oven and bake for 50 to 60 minutes. Look for golden brown crust and absence of grey or doughy patches. If crust browns too quickly loosely cover edges with foil.

Cool completely:

Remove from oven and let the pie cool fully before slicing. Cooling helps the filling set properly.

Serve with ice cream:

Top each slice with a scoop of vanilla ice cream just before serving to add creaminess and extra indulgence.

I have a soft spot for Granny Smith apples in this pie. Their tartness cuts through the sugar making each bite refreshing rather than cloying. I remember my grandmother teaching me to crimp the edges just so a small ritual that now feels like a connection with her every time I bake this pie.

Storage tips

Store leftover pie covered loosely with foil or plastic wrap at room temperature for one day. After that refrigerate to keep it fresh up to four days. Reheat slices gently in the oven to revive the crust’s texture.

Ingredient substitutions

If Granny Smith apples are unavailable try a mix of Fuji and Honeycrisp for a balance of sweetness and firmness. You can substitute butter in the crust with a vegetable shortening blend for a slightly different texture but still flaky.

Serving suggestions

Serve this pie with classic vanilla ice cream or swap for a dollop of freshly whipped cream. A sprinkle of chopped toasted pecans on top adds crunch and a nutty contrast.

This apple pie brings cozy fall flavors and reliable results. Serve warm with a scoop of vanilla ice cream for best enjoyment.

Your Recipe Questions Answered

→ What type of apples work best for this pie?

Granny Smith apples are ideal due to their tartness and firm texture, which hold up well during baking.

→ How do I achieve a flaky crust?

Use cold butter cut into the flour and add ice water gradually; avoid overworking the dough to keep it tender and flaky.

→ Can I prepare the pie dough ahead of time?

Yes, the dough can be refrigerated for several hours or overnight to make rolling easier and improve texture.

→ Why add lemon juice to the filling?

Lemon juice brightens the apple flavors and helps prevent browning during preparation.

→ How do I know when the pie is fully baked?

The crust should be golden brown with no greyish dough visible; juices should bubble through the vents on top.