This homemade apple pie recipe features a buttery, flaky crust filled with tender apples tossed in warm spices like cinnamon, ginger, and cloves. Perfect for Thanksgiving, Christmas, or any family gathering, this classic dessert combines sweet and tart apple varieties for the best flavor and texture. Serve it warm with ice cream or whipped cream for a comforting dessert everyone will love.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 12 Tbsp cold unsalted butter, cubed
- 1 tsp salt
- 2 ½ Tbsp sugar
- 3 Tbsp shortening
- 3 Tbsp ice-cold water
- Splash of apple cider vinegar
- Egg wash (1 egg whisked with 1 Tbsp water)
For the Filling:
- 3 lb apples (about 6–7, a mix of varieties such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn)
- ¾ cup sugar
- 3 Tbsp flour (or cornstarch)
- Juice and zest of 1 lemon
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
Instructions
Make the Dough:
- In a food processor, combine flour, salt, and sugar. Pulse a few times.
- Add the cold butter cubes and pulse until crumbly. Add shortening and pulse again.
- Mix the vinegar into the ice water. Slowly drizzle the water into the flour mixture, a tablespoon at a time, pulsing until the dough begins to come together. (It should still look a little shaggy.)
- Transfer the dough to a floured surface, divide into 2 portions, and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Prepare the Filling:
- Peel, core, and thinly slice apples into ¼-inch slices.
- In a large skillet or Dutch oven, combine apples with sugar, flour, lemon juice, lemon zest, cinnamon, ginger, cloves, and allspice. Cook over medium heat for about 5 minutes, until the apples start to soften. Remove from heat and let cool.
Prepare the Bottom Crust:
- Roll out one disk of chilled dough into a 12-inch circle. Place into a 9-inch pie dish, trimming or folding under excess dough to reinforce the edges. Crimp the edges if desired.
- Freeze the crust for 15–30 minutes. Preheat the oven to 425°F.
- Line the crust with foil and add pie weights (or dried beans/rice). Blind bake for 10–15 minutes, until edges are lightly golden. Remove from oven, cool, and reduce temperature to 350°F.
Assemble the Pie:
- Fill the cooled crust with the apple mixture, leaving most of the liquid behind.
- Roll out the second dough disk into a 12-inch circle and place over the filling. Trim, seal, and crimp the edges. Cut small slits for steam, or create a lattice design.
- Brush with egg wash and, if desired, sprinkle with coarse sugar.
Bake the Pie:
- Bake at 350°F for 45–55 minutes, until the crust is golden and the filling reaches 175°F internally. Cover edges with foil if they brown too quickly.
- Allow pie to cool completely for at least 3 hours before slicing.
Why You’ll Love This Recipe
- Classic comfort dessert with a buttery, flaky crust and perfectly spiced apple filling.
- Uses a mix of apple varieties for depth of flavor.
- Great make-ahead dessert that tastes even better the next day.
Tips
- Keep butter and shortening extra cold for the flakiest crust.
- Don’t skip blind baking — it prevents a soggy bottom crust.
- Cool the filling before adding to the crust to keep it crisp.
- Use a pie shield or foil to prevent crust edges from burning.
Variations and Substitutions
- Filling: Substitute pears or a mix of pears and apples for a twist.
- Spices: Add nutmeg or cardamom for extra warmth.
- Crust: Swap shortening with coconut oil or lard.
- Topping: Try a crumble topping instead of a top crust.
FAQs
Can I make the crust ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze for up to 3 months.
Do I need to cook the apples before baking?
Partially cooking them helps prevent a watery filling and ensures even baking.
Can I use store-bought pie crust?
Absolutely, but homemade gives the best texture and flavor.
Serving
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggestions
- Perfect for Thanksgiving, Christmas, or family gatherings.
- Pair with salted caramel sauce for an indulgent touch.
- Store leftovers covered at room temperature for 1 day or refrigerate for up to 4 days.
Homemade Apple Pie
8
servings2
hours35
minutesIngredients
For the Crust:
2 ½ cups all-purpose flour
12 Tbsp cold unsalted butter, cubed
1 tsp salt
2 ½ Tbsp sugar
3 Tbsp shortening
3 Tbsp ice-cold water
Splash of apple cider vinegar
Egg wash (1 egg whisked with 1 Tbsp water)
For the Filling:
3 lb apples (about 6–7, a mix of varieties such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn)
¾ cup sugar
3 Tbsp flour (or cornstarch)
Juice and zest of 1 lemon
1 ½ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp ground allspice
Directions
- Make the Dough:
- In a food processor, combine flour, salt, and sugar. Pulse a few times.
- Add the cold butter cubes and pulse until crumbly. Add shortening and pulse again.
- Mix the vinegar into the ice water. Slowly drizzle the water into the flour mixture, a tablespoon at a time, pulsing until the dough begins to come together. (It should still look a little shaggy.)
- Transfer the dough to a floured surface, divide into 2 portions, and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Prepare the Filling:
- Peel, core, and thinly slice apples into ¼-inch slices.
- In a large skillet or Dutch oven, combine apples with sugar, flour, lemon juice, lemon zest, cinnamon, ginger, cloves, and allspice. Cook over medium heat for about 5 minutes, until the apples start to soften. Remove from heat and let cool.
- Prepare the Bottom Crust:
- Roll out one disk of chilled dough into a 12-inch circle. Place into a 9-inch pie dish, trimming or folding under excess dough to reinforce the edges. Crimp the edges if desired.
- Freeze the crust for 15–30 minutes. Preheat the oven to 425°F.
- Line the crust with foil and add pie weights (or dried beans/rice). Blind bake for 10–15 minutes, until edges are lightly golden. Remove from oven, cool, and reduce temperature to 350°F.
- Assemble the Pie:
- Fill the cooled crust with the apple mixture, leaving most of the liquid behind.
- Roll out the second dough disk into a 12-inch circle and place over the filling. Trim, seal, and crimp the edges. Cut small slits for steam, or create a lattice design.
- Brush with egg wash and, if desired, sprinkle with coarse sugar.
- Bake the Pie:
- Bake at 350°F for 45–55 minutes, until the crust is golden and the filling reaches 175°F internally. Cover edges with foil if they brown too quickly.
- Allow pie to cool completely for at least 3 hours before slicing.
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