Apple Pie

home made apple pie recipe
Print Recipe
5 from 1 vote
There isn't much better than the homely feeling of a freshly baked apple pie – and even better, when it's made from scratch, what more can you want?
If you're in a hurry or aren't confident making the home-made dough, feel free to substitute with store-bought short-crust pastry.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: american, apple, classic, pie
Servings: 8 People
Calories: 264 kcal
(approx.)
Author: Tukkr

Ingredients

Pie Crust

  • 2 1/2 cups flour 315 g
  • 1 teaspoon salt
  • 1 1/2 stick butter 165g, cold, cubed
  • 8 tablespoons ice water or as needed

Filling

  • 2 1/2 lb granny smith apples 1kg, cored, sliced, and peeled
  • 1/2 cup white sugar 150 g
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 lemon
  • 1 egg beaten
  • 1 tablespoon white sugar

Topping

  • 1 scoop vanilla icecream (wouldn’t be complete without it!)

Instructions

  • In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
  • Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
  • Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
  • Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
  • Peel the apples, then core and slice.
  • In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
  • Mix until combined and all apples are coated. Refrigerate.
  • Preheat the oven to 375°F (200°C).
  • On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
  • Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
  • Pour in apple filling mixture and pat down.
  • Roll the other half of the dough on top.
  • Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
  • Brush the pie with the beaten egg and sprinkle with the sugar.
  • Cut four slits in the top of the pie to create a vent.
  • Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
  • Allow to cool completely before slicing.
  • Top with ice cream and serve.
  • Enjoy!

Video

Notes

Recipe by Tasty