Apple Pie Recipe

It's officially fall, which means baking season is in full swing! What better way to kick off the season than with a homemade apple pie? Making the perfect apple pie involves three main stages: preparing the dough, making the filling, and assembling the pie. By following these step-by-step instructions, you can create a delicious homemade apple pie for family gatherings, a pie contest, or simply to enjoy in the comfort of your own home.

Filling:

4-6 apples

Cinnamon

1 stick butter

3 tbsp flour

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup water

Dough:

3 cups all-purpose flour (1.5 cups per crust)

1/2 tsp salt

2 sticks cold butter

Cold water, as needed

Egg Wash:

1 egg

water

Peel the apples and slice them thinly. Place the apple slices in a large mixing bowl and sprinkle them generously with cinnamon. Toss the apples until they are evenly coated, then set the bowl aside.

Place a saucepan on the stove over low-to-medium heat. Add one stick of butter and heat until completely melted. Stir in 3 tablespoons of flour until fully incorporated into the butter. Add the white sugar and brown sugar, stirring until well combined. Pour in ¼ cup of water and stir until the mixture is smooth. Allow the filling to simmer for 3–5 minutes, stirring occasionally. Carefully pour the finished filling over the cinnamon-coated apples in the mixing bowl and stir to coat the apples evenly.

In a large mixing bowl, combine 3 cups of all-purpose flour and ½ teaspoon of salt. Cut 2 sticks of cold butter into small pieces and add them to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Slowly add cold water, a little at a time, mixing as you go. Continue adding water until the dough begins to hold together when pressed. Avoid adding too much water, as this can make the dough sticky and difficult to work with.

Divide the dough into two equal portions, one for the bottom crust and one for the top crust. Shape each portion of dough into a disc and wrap it tightly in plastic wrap. Place both portions in the refrigerator for approximately 4 hours to allow the dough to firm up before rolling it out.

Remove one portion of chilled dough from the refrigerator and place it on a lightly floured surface. Gently roll out the dough until it is large enough to cover the bottom and sides of your pie dish. Carefully transfer the dough to the pie dish, gently pressing it into the bottom and sides. Pour the apple filling into the crust, spreading it evenly. Trim any excess dough around the edges with a knife, or fold it over the rim of the pie dish.

Remove the second portion of dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle large enough to cover the top of the pie. Cut the dough into evenly sized strips. Lay half of the strips horizontally across the filling, leaving small spaces between them. Fold back every other strip halfway, then place a new strip vertically across the pie. Unfold the folded strips over the vertical strip. Repeat this process, alternating which horizontal strips you fold back each time, until the entire pie is covered in a woven lattice pattern. Trim any excess dough and gently press the edges of the top crust into the bottom crust to seal them.

In a small bowl, whisk together 1 egg and a small amount of water until well combined. Using a pastry brush, lightly coat the entire top crust with the egg wash, including the lattice strips. This will help the crust develop a golden-brown finish as it bakes.

Preheat the oven to 415°F. Place the assembled pie on the center rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking for another 30–40 minutes, or until the crust is golden brown and the apple filling is bubbling.

That's it! Once cooled, slice and serve your homemade apple pie. Enjoy!