🍎 Homemade Apple Pie + Homemade Pie Crust
Nothing beats an apple pie made completely from scratch! 🥧🍏 Save this one for later!
HOMEMADE PIE CRUST
2 ¼ cups all-purpose flour
½ tsp salt
1 cup cold unsalted butter, cubed
8–10 tbsp ice water
Mix flour and salt. Cut the cold butter into small cubes and work it into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs. Add the ice water a little at a time, stirring after each addition, until a shaggy dough forms.
Press the dough together into a ball, divide it in half, and form two smaller balls. Roll one out for the bottom crust and use the other for your top crust or lattice.
HOMEMADE APPLE PIE FILLING
4 medium apples, peeled, cored & chopped
⅓ cup sugar
3 tbsp water
2 tbsp butter
1 tsp cinnamon
1 tbsp cornstarch
2 tbsp water
Melt the butter with the cinnamon over medium heat. Stir in the apples, sugar and 3 tablespoons of water. Cover and cook for about 4–6 minutes, stirring occasionally, until the apples are just slightly softened.
Mix the cornstarch with 2 tablespoons of water, then stir it into the apples. Continue cooking until the apples are tender but not mushy and the filling has thickened. Let it bubble for about 1 minute, then remove from the heat and let cool.
Add the cooled filling to your bottom crust, top with the second crust or make a lattice, seal the edges and bake until the crust is golden brown and the filling is hot and bubbly. 🥧🤎
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Baking an apple pie completely from scratch is a rewarding experience that fills your kitchen with a wonderful aroma and results in a truly delicious dessert. When making the pie crust, using cold unsalted butter is key to achieving that flaky texture everyone loves. The small cubes of butter mixed into the flour create pockets of fat that melt during baking, forming layers. A good tip is to handle the dough as little as possible to avoid warming the butter and making the crust tough. Chilling the dough before rolling it out also helps keep it firm. For the filling, using a mix of apple varieties can add depth to the flavor and texture. Tart apples like Granny Smith work well to balance the sweetness, while sweeter apples like Fuji or Honeycrisp add natural sugar. Cooking the apples gently with butter, cinnamon, and sugar allows them to soften just enough while still holding their shape without becoming mushy. Adding cornstarch thickens the filling beautifully, giving you that perfect, slightly gooey consistency once baked. A favorite finishing touch is creating a lattice top crust. This not only allows steam to escape during baking but also presents a visually appealing design. Make sure to seal the edges well by pinching or crimping so the filling doesn’t leak out. Baking the pie at a moderate temperature until the crust is golden brown and the filling bubbles ensures even cooking and a perfectly baked outcome. From personal experience, serving the pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream makes it an irresistible treat. This recipe is adaptable—you can try adding a pinch of nutmeg or a splash of lemon juice to brighten the filling’s flavor. Making apple pie from scratch is a nostalgic and fun baking project that’s sure to impress family and friends, and it’s worth saving for any time you crave a classic homemade dessert.
