Homemade Apple Pie Recipe

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Nothing says fall like an apple pie in the oven!

photos: pamela irene for we heart this

The leaves are changing, there’s a chill in the air and fall is officially upon us. For me, that means one thing: Apple Pie. Making a homemade pie is easier than you think. This week I’m sharing my tried and true recipe for this warm, gooey favorite.

Ingredients
Pie Crust
• 2 cups spouted grain flour or King Arthur’s all-purpose flour
• 1 teaspoon salt
• 12 Tablespoons unsalted butter
• 6 to 8 tablespoons very cold water

Pie Filling
• 1/3 cup sugar
• 1/4 cup spouted grain or King Arthur’s all-purpose flour
• 1/2 teaspoon freshly ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/8 teaspoon salt
• 4 Tablespoons unsalted butter, sliced thin
• 7 to 9 cups peeled and thinly sliced tart apples – I recommend using Granny Smith or Roman Beauties (you’ll need about 7 to 11 medium apples)

Tip: After peeling and slicing apples, soak them in water with 1 tablespoon of lemon juice. Drain well right before you’re ready to put the pie together. This will prevent the apples from turning brown and add a hint of lemon flavor to the pie.

Directions

1. In a large bowl, mix 2 cups flour and 1 teaspoon salt.

2. Cut butter through ingredients, using 2 table knives in opposite directions, until particles are size of small peas.

3. Sprinkle with ice cold water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

4. Gather pastry into a ball. Divide in half, shape into two flattened rounds on a lightly floured surface. Put in bowl with sprinkled flour on the bottom and wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the dough to become firm enough to roll out and makes the baked pastry nice and flaky.

5. Heat oven to 425°F.

6. Use a floured or cheese cloth covered rolling pin and roll out pastry so it fits in a 9 or 10 inch glass/aluminum pie plate.

7. Fold pastry in half and fold again into quarters, place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Tip: When it’s in there remember to poke a few holes in the sides and bottom of crust with a fork.

8. In large bowl, mix sugar, 1/4 cup flour, the freshly graded cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate.

9. Cut butter into small pieces and sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

10. Repeat the rolling of the dough and place over the filling.

11. Take the top crust and gently tuck and pinch both crusts together so seal the pie together.

Tip: I use either a fork to crimp the edge or my fingers to make a ribbon/flute like crust. It’s important to make little “birds feet” on top so steam can escape.

12. Before you place this in the oven, cover edge of pie with 2 to 3 inch strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.

Tip: Use a baking sheet underneath the pie to catch any boil over.

Serve warm and gooey – and don’t forget to add a scoop of vanilla ice cream or frozen yogurt!

we heartsters – with the dip in temperature have you started baking? What are your go-to pies?