Whipping up a classic Apple Pie Recipe from scratch is easier than you think, and it’s all about simple ingredients used in all the right ways. A sweet apple pie filling of fresh apples and warm spices are piled high and housed within the most delectable, flaky apple pie crust you’ve ever tasted!
It’s the perfect ending to any meal and an absolute must-have at your Thanksgiving table!
HOMEMADE APPLE PIE FILLING
The perfect Apple Pie Filling showcases soft, cooked apples enveloped in a warm, gooey cinnamon syrup. For flavor and mouthfeel, you’ll need the right combination of sugar, flour, and spice!
If you’ve ever seen an apple pie with a great big crevice in the center, this is an indication that not enough apples were used in the recipe. The culprit typically lies in using an allotted number of apples rather than going by weight. Apples come in all different sizes, and because a “medium-sized” apple is somewhat of a subjective description, you’ll want to take the time to weigh your apples.
APPLE PIE INGREDIENTS
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
To make Apple Pie filling from scratch, you’ll need 2 pounds of apples, a combination of both granulated and brown sugar to add just the right amount of sweetness and create that perfect syrupy coating for the sliced apples. You’ll also need flour for thickening, as well as cinnamon and salt for seasoning.
BEST APPLES FOR APPLE PIE FILLING
Your apples should be crisp and tart for the best apple pie filling. Honeycrisp, Jazz, Granny Smith, and Pink Lady are all great choices for homemade apple pie filling from scratch. Steer clear of apples such as Golden Delicious, Gala and Red Delicious.
HOW TO MAKE APPLE PIE FILLING
- Cut the Apples – Peel and cut the apples into slices no thicker than a 1/4″, and transfer to a large mixing bowl.
- Mix Sugar, Flour, and Spice – In a small mixing bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, and salt.
- Toss with Apples – Sprinkle the mixture over the sliced apples and toss until the apples are evenly coated.
HOMEMADE APPLE PIE CRUST
Nothing beats homemade apple pie crust — it’s flakier, more flavorful, and it’s going to set your Homemade Apple Pie apart from the rest.
HOW TO MAKE HOMEMADE PIE CRUST
- Mix Dry Ingredients – Add flour, granulated sugar and salt to a bowl and whisk.
- Cut In Butter and Shortening – Then, add cold butter and shortening cubes and cut it into the dry the mixture using a pastry blender until pea-sized clumps begin to form.
- Add Water – Drizzle in water and stir with a sturdy wooden spoon until it is evenly distributed throughout the dough. Knead until the mixture comes together.
- Chill – Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
If you have a food processor, feel free to put it to good use making this quick and easy Food Processor Pie Crust!
5 APPLE DESSERTS YOU’LL LOVE
- Apple Crisp Pie is stacked with layers of perfectly cooked, delicious cinnamon apples, and topped with a crunchy, golden oatmeal crumble that sits atop a perfectly cooked, buttery pie crust!
- Apple Crumble Muffins are a brown-sugar cinnamon muffin, with bits of soft, sweet apples running through the batter and a buttery crumble topping.
- Apple Pudding is a decadently moist apple cake, with a gooey cinnamon apple topping that is out of this world! It’s quick and easy to whip up and tastes just like bread pudding!
- Apple Crumble Cake is a soft, tender cake speckled with warm notes of cinnamon, cloves, and nutmeg. It’s topped off with a crunchy, buttery streusel and ends with a sweet drizzle of vanilla glaze.
- Salted Caramel Apple Pie is a scrumptious twist on a classic dessert featuring a sweet and salty caramel sauce and cinnamon-spiced apples!
How to make an easy homemade apple pie, and bake it to perfection. The apple pie filling is simple, requires only a few ingredients, and yields the perfect homemade apple pie.
- 8 tablespoons cold unsalted butter, cut into tiny cubes
- 8 tablespoons cold shortening cut into tiny cubes
- 2 ¾ cups all-purpose flour
- 1 ½ tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1/3 cup + 1 tablespoon light brown sugar packed
- 3 tablespoons all-purpose flour plus extra for rolling out dough
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 3 pounds (about 6 medium-sized) crisp, tart apples peeled and cut into slices, no thicker than 1/4"
- 1 large egg
- 1 tablespoon water
- 1/2 cup ice-cold water
Add flour, 1 1/2 tablespoons granulated sugar and 1 teaspoon of sea salt to a bowl and whisk.
Then, add cold butter and shortening cubes and cut it into the dry the mixture using a pastry blender until pea-sized clumps begin to form.
Drizzle in a ½ cup of water and stir with a sturdy wooden spoon until evenly distributed throughout the dough. Knead until the mixture comes together.
Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
Have a rack placed in the lower third of the oven and preheat to 400°. Also, have ready a greased 9" pie dish.
Flour both sides of a pastry disk and set atop a floured work surface. Begin rolling out the disk until it is about an 1/8" thick and 12" in diameter. Transfer to the pie dish. Transfer to the refrigerator while you make the filling.
Have apples sliced and ready in a large mixing bowl.
In a small mixing bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, and salt. Pour the mixture over the sliced apples and toss until the apples are evenly coated.
To make the egg wash, whisk together egg and water in a small bowl. Set aside until ready to use.
Transfer the apples to the pie dish, and roll out the second the second disk of dough, just under 12" in diameter. Center and place across the top of the apples. Crimp the edges of the dough together, and using a pastry brush, lightly brush the top of the pie and edges with egg wash.
Create vent holes for the pie using a pairing knife (see instructions below) or poke holes across the top using the tongs of a fork. Place the pie in the lower third of the oven and bake for 15 minutes.
Lower the oven temperature to 350°.
Move the pie to the center of the oven and bake for an additional 45 minutes. Add a pie shield or strips of aluminum foil to the outer edges of the pie at the 30-minute mark.
Remove from the oven and allow the pie to set for 30 minutes. Serve and enjoy.
To cut vent holes in the pie, find the center point of the pie and envision a small a square box around it. Insert the tip of a paring knife where the corners of the box would be, and one at a time, with the blade facing the outer edges of the pie, gently wiggle the knife side-to-side until a small, pear-shaped hole has been made on each corner of the imagined box.