Homemade Apple Pie Recipe

Homemade Apple Pie Recipe

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.

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.


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?



This Jersey Girl, now living in SoCal since 1988, is celebrating 21 yrs of employment at the “happiest place on earth”, South Coast Plaza. She lives in OC with her hubby and enjoys cooking, baking and organic gardening. She loves singing, music, the ocean, and all things living.

Latest posts by irene

11 thoughts on “Homemade Apple Pie Recipe”

    1. irene

      It looks soooo good to me too, I can almost taste it! I cannot wait to make it again. According to my hubby, it’s been too long! The apples are perfect for baking right now too.

  1. tyna

    Tis the season for Apple Pie and I am a happy girl! Thanks for sharing your fave recipe for imo fall’s signature pie. It just doesn’t seem like autumn is truly here until I’ve had a slice or two of warm apple pie.

    Love all of your tips too @irene, especially the ‘birds feet’ little holes on top – there’s nothing worse than spending the time and effort to make a pie and have it all gushing out while baking in the oven.

    The baking sheet underneath the pie to catch any spillover is helpful too – Eric (my home’s resident baker) uses tinfoil for the same reason – cuts down on the clean up, whoot.

  2. Cori

    That looks really good!

    I made an apple crisp last week and it hit the spot. Here in Austin it’s still hitting up in the mid 80’s, which I’m getting fed up with, but the apple crisp made me feel a little better…. ok a lot better. :)

  3. kellie76

    Apple Pie and Pammy!! Yay!! I still dream of having @irene cook all of these yummy dishes for me. But since this is not likely to happen anytime soon, I can at least try to recreate her yummy recipes at home on my own. Thanks for the recipe!

  4. lipglossandspandex

    That looks so good! I love homemade pie, especially when it has homemade crust… mmm buttery flaky deliciousness. I’m not great at cooking or baking. The extent of my baking skills is Funfetti boxed cake mix, with Funfetti canned frosting. And chocolate chip cookie s’mores bars!

  5. katezena

    This definitely isn’t my version of apple pie, but it definitely looks good @irene! I might have to try this version too!

    I don’t use a pie top, but I use apples and make homemade caramel to spoon in as filler. I usually have War of the Parents on my hands while it’s cooling!

    1. irene

      Your version of Apple Pie sounds yummy! I have made this pie for years and over the last year I started using sprouted whole grain flour in some of the things I make now because it is much healthier for us and honestly, it gives the crust a really good flavor. Let me know if you try it.. It’s pretty easy to make!

    2. katezena

      Yea, I cheat and buy the pie bottoms (having unknown wrist problems which really cripple me sometimes, which I get checked out on Friday by a specialist…yay…not.) I do everything else by hand, but I still get World War III in my household. They will fight over that last piece and my recipe makes TWO PIES. TWO.

      A week later and two pies are gone except for the this last medium sized piece that I have one retired Army Major and one Army wife giving each death glares over for the last piece (and there is no such thing as splitting it down the middle and sharing.) It’s comical.

      You know who ends up making two more pies? ME. Just so they don’t become East and West Germany for the rest of the day over pie. They do this over my chocolate chip cookies, sugar cookies, peanut butter cookies, Spritz cookies, strawberry shortcakes, cakes AND cupcakes too (I would say brownies, but that is one thing I make from the box.) Heaven forbid they both are there for the last piece. Oie.

      You wonder why we kids try to take the last piece before they find it! Funny, yes, but annoying!

  6. Pingback: we heart this - The Thanksgiving Table – Recipe Round Up

Leave a Comment

Your email address will not be published. Required fields are marked *