How to Make Fresh Apple Pie

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Homemade, from scratch apple pie recipe, with homemade apple pie filling and a buttery flaky crust

Mom's from scratch apple pie recipe! Homemade apple pie filling made with sweet and tart apples, tossed in cinnamon sugar, and baked in a buttery, flaky, pie crust.

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Prep Time: 2 30

Cook Time: 1

Total Time: 3 30

Servings: 9" Pie

Author: Michelle

Ingredients

2 - 2 1/2 lbs of Apples- a combination of tart and sweet apples.
4 tablespoons of cinnamon sugar mix (recipe below)
Juice of a small Lemon
2 tablespoons unsalted butter, softened
2 tablespoons of all purpose flour
Prepared pie dough-enough for a double crust--homemade or store bought

Cinnamon Sugar Mix

6 tablespoons of granulated sugar
1 tablespoon of cinnamon

Instructions

Make The Cinnamon Sugar

Mix together until blended. Any leftover sugar can be stored in an airtight container in the pantry.

Instructions For Making The Apple Pie

Spray a 9” pie plate very lightly with cooking spray.
Peel, core, and slice the apples. Slice them slightly bigger than 1/4” thick. Place the apple slices into a large bowl and toss with the lemon juice.
Grab one pie crust from the fridge. If using homemade pie dough, lightly dust your work surface with flour and roll out the dough until it’s big enough to fit into the pie plate, about 1/4" thick.
Gently press your pie dough into the pie plate. There will be spots where the crust will hang over the edge of the plate and that’s ok, we’ll trim it later.
Pour 1/2 the apples into the pie crust. Sprinkle the apples with 2 tablespoons of your cinnamon sugar mixture and dot with 1 tablespoon of the softened butter.
Next, sprinkle 1 tablespoon of flour over the top. Make sure it’s evenly distributed.
Repeat the process with the remaining apples, cinnamon sugar, butter, and flour. Note: It will look like too many apples, but that’s ok. The top crust will keep them in place during baking and the apples cook down while baking.
Pop the bottom crust with the apples back in the fridge, while you roll out the top of the pie dough.
Roll out your second disc of dough (if using homemade dough) large enough to cover the top of the pie plate and the apples. Grab your pie plate from the fridge and gently drape the top crust over your apples and bottom crust.
Trim off any excess overhang around the outside edge of the pie plate. Do not discard. Pinch the edges together to seal the top and bottom crusts and use the excess dough trimmings to fill in any thin spots. At this point, you can make a decorative edge!
Slice holes or slits in the top crust for ventilation and pop the pie back in the fridge or freezer for 20-30 minutes to firm up. This helps keeps the crust from melting in the oven and helps to keep the shape of your decorative edge!
While the pie chills, place a cookie sheet into the oven, and move the oven rack to the second from the bottom position. Preheat the oven and cookie sheet to 425°.

Baking The Pie

When the pie dough has firmed up, remove your pie from the fridge and place it on the hot cookie sheet in the oven.
Bake at 425° for 20 minutes. Without opening the oven door, reduce the heat to 375° and bake for another 40-45 minutes until the crust is a golden brown and the apples are tender and bubbling through the vent holes. If the crust starts browning too quickly (check about 10 minutes before its done), cover the crust loosely with foil while the pie finishes baking.
Tip: You can test for apple doneness by sticking a thin knife or toothpick in one of the ventilation holes. If there's resistance, allow the apples to cook a few minutes longer.
Once done baking, allow the pie to cool for a couple of hours at room temperature before serving

Cuisine Thanksgiving Desserts

Course Holiday Baking

Nutrition