Apple pie is all about that scrumptious cinnamon apple filling and a flaky, buttery crust, and really, what more is there to it? If you want a perfectly cooked Homemade Apple this Pie, then there actually might be just a few more things to it…
Not only will you leave here today with the all-time best Homemade Apple Pie Recipe, you’ll be equipped with everything you need to know about whipping up a decadent, gooey apple pie filling, and how to homemade pie crust in less than 10 minutes!
HOMEMADE IS ALWAYS BEST
Apple pie was one of my grandmother’s favorites, and she always had a backup in the freezer. Her household was one of those in which dessert was always served (a true danger zone for dieters), special occasion or not. Once dinner was served, a pie would go in the oven, and once the meal had settled, it was on to dessert. Of course, nobody’s complaining when there is pie to be eaten, however, over the years, I’ve come to the verdict that pie is best served homemade. The store-bought, freezer version just does not compare, especially when it comes to apple pie.
The flavor is exponentially brighter in a homemade apple pie, and the crust yields a much more favorable texture than its freezer counterpart. When it came to a Homemade Apple Pie recipe development, it was important to me that the apples stood out. That they not only enveloped in a warm, and gooey cinnamon syrup, but that the apple filling itself was perfectly cooked. With this recipe, you are guaranteed the perfect combination of sugar, flour, and spices leading to one incredible apple pie filling.
WHAT YOU NEED TO KNOW ABOUT HOMEMADE APPLE PIE FILLING
For the perfect homemade apple pie filling, you need to have the right amount of apples and the right kind of apples. 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.
When picking out apples for the filling, you’ll find it is best to weigh them at the grocery store, rather than assuming they will yield the same amount indicated in the recipe. The size of a “medium-sized” apple is subject to interpretation, so long story, short — use the scale at the store.
WHICH APPLES TO USE FOR EASY HOMEMADE APPLE PIE FILLING?
Sweet, soft textured apples are not what one should use for an apple pie filling. Rather, the apple should be crisp and tart. Honeycrisp, Jazz, Granny Smith, and Pink Lady are all great choices for apple pie filling. Steer clear of apples such as Golden Delicious, Gala and Red Delicious.
WHAT ARE THE INGREDIENTS IN APPLE PIE FILLING?
There are so many options when it comes to Easy Homemade Apple Pie filling, but after a few trials of my own, I have determined that keeping it simple yields the best-tasting apple pie. A mix of both granulated and brown sugar adds just the right amount of sweetness and creates that perfectly syrupy coating for the sliced apples.
This is an apple pie filling without cornstarch, and rather, this recipe enlists the use of flour. Both flour and cornstarch can serve as thickeners in a pie recipe, but they don’t necessarily produce the same results. Flour in the filling is important, as it serves as a thickener and without it, the filling would not stand up on its own and seem quite watery.
As for the other ingredients, all that is needed is a little cinnamon and a bit of salt to bring out big flavor.
HOMEMADE APPLE PIE CRUST
Nothing beats homemade apple pie crust, and you can easily make it in less than 10 minutes if you have a food processor. If you don’t have a food processor, tack on another 2-3 minutes, but those few minutes will be totally worth it.
Homemade apple pie crust is noticeably different. It’s flakier, it’s more flavorful, and it’s what is going to set your Homemade Apple Pie apart from the rest.
HOW TO MAKE HOMEMADE PIE CRUST
Pie crust is a pastry, and a double-crust apple pie consists of two pastry disks. To make homemade pie crust, you’ll simply combine your dry ingredients — flour, sugar, and salt — and cut in the cold ingredients — cold butter and shortening.
If the term “cutting” is new to you, this simply means you are going to add small cubes of the fats to the dry ingredients and quite literally cut them in using either a pastry blender, two knives, or the blade of a food processor.
You’ll continue to cut in the fats until the entire mixture resembles small peas, and starts to come together just a bit. Then, cold water is added and dispersed throughout the dough, and it all comes together with just a few quick turns of your hands. Easy as pie.
Keeping the filling the filling simple, keeps your workload light, allowing for a little extra time to work in that homemade apple pie crust. All of the ingredients come together yielding an Easy Homemade Apple Pie from Scratch that far exceeds the rest.
MORE APPLE DESSERT RECIPES TO TRY
- For a fun twist on apple pie, try this Apple Crisp Pie with a perfectly crunchy oatmeal crumble!
- If you want a bakery-quality muffin at home, Apple Crumble Muffins are a must! A brown-sugar cinnamon muffin, with bits of soft, sweet apples running and a buttery crumble topping.
- Apple Strudel is another bakery quality breakfast treat with layer upon flaky layer of golden filo dough. It’s perfect for holiday breakfasts, brunch, or an afternoon snack!
- 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!
- Speaking of gooey cinnamon apples, Baked Brie with Apples and Walnuts is a crowd-pleasing appetizer perfect for holiday parties!
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.
- 2 disks TAK's Perfect Flaky Pie Crust or store-bought pie crust
- 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
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.