apple pie recipe

Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.

Apple Pie Recipe with the Best Filling

recipe

cinnamon

unsalted butter

Tbsp all-purpose flour

water

sugar

egg (+ 1 Tbsp water, for egg wash)

Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.

Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.

Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.

Sprinkle your work surface with flour and roll out bottom pie crust to a 12&quot; diameter circle. Wrap it around your rolling pin to transfer it to the 9&quot; pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.

Roll second crust into an 11&quot; round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.

Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.

https://www.youtube.com/watch?v=KbyahTnzbKA

Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you! 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/apple-pie-recipe/
EASY Homemade Pie Crust Recipe: https://youtu.be/SKDki3BPLzU

Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust: https://natashaskitchen.com/easy-pie-crust-recipe/
►6-7 Granny Smith Apples, peeled, cored  (2 1/4 lbs, or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash

Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
►6 Tbsp ice water (6 to 7 Tbsp)

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The Only APPLE PIE Recipe You'll Need

Cinnamon Roll Apple Pie from Delish.com has the most beautiful crust. 

Cinnamon Roll Apple Pie

c. all-purpose flour,

c. (2 sticks) unsalted butter, cut into 1/2" pieces

kosher salt

apple cider vinegar

c. ice water (or more, if needed)

pie dough recipe (above),

tbsp. butter, softened

c. sugar

Cooking spray

apples (Granny smith, Honeycrisp, Gala) cored, peeled, and thinly sliced

granulated sugar

lemon

tbsp. all-purpose flour,

pure vanilla extract

milk

This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It&#x27;s perfect for the holidays or a weekend dessert.

Apple Pie

vanilla extract

all purpose flour

¼ cup to ½ cup granulated sugar (amount depending

brown sugar

nutmeg

salt

all purpose flour (may substitute up to half of the flour

unsalted butter,

coarse turbinado sugar (optional)

Place the peeled, sliced apples in a large bowl.

Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.

Make the Apple Filling

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)

Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.

Add the ice-cold water and pulse just until the dough comes together.

Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.

On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)

Make the Pie Crust

By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.

Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.

To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.

Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.

Refrigerate pie for 30 minutes before baking.

Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.

Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.

Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.

Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.

Assemble the Pie

https://embed.mediavine.com/videos/h1plnmvurqupsxc6k0tq

A video demonstrating how to make an apple pie from scratch. This apple pie is made with a flaky, buttery pie crust. Includes steps to make a lattice crust. Easy, sweet, and delicious homemade apple pie filling. The best apple recipe for the holidays or a special dessert.

Apple Pie Recipe - Video

The best apple pie recipe with a crisp butter crust surrounding a perfectly sweet, tender cinnamon apple filling bursting with flavor.

Apple Pie Recipe

lemon juice

lbs apples (Honey crisp, Cortland, or Mitsu)

sugar (plus more for sprinkling on the pie)

tsp cinnamon

tbsp corn starch

unsalted butter (Very cold, 452 grams)

all-purpose flour (600 grams)

sugar (100 grams)

tsp kosher salt

tbsp cream

tbsp sugar

Add the 2 1/2 cups flour, 1/4 cup sugar, and 1/4 tsp salt into a food processor. Give it a few pulses.

Cut 1 cup of COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.

Slowly drizzle the ice water and lemon juice into the processor while pulsing. If the mixture doesn&#039;t hold together when you squeezer a clump in your hand then add a bit more water and pulse. 

Transfer dough onto a pastry mat or counter and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap. Place in the fridge to chill for about 30 minutes to an hour.

For the Pie Dough

Peel, core and slice your apples, then toss with the lemon juice. Add the sugar then toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. While the apples are cooking down you can mix in the corn starch.

Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.

Roll out your both of your chilled pie dough batches into two disks about 1/4 inch thick. Place one into your pie dish leaving half an inch of overhang. Cut the other into strips. You can choose any thickness for them but I tend to like mine to be almost an inch thick.

Add your filling to the dish. smooth out surface with a spatula. Any voids can cause the lattice top to sag.

Construct your lattice top by placing one set of strips on the pie then fold every other strip over. Place a strip of dough perpendicular to the others just next to the place you folded the others. Fold down the strips and repeat the process with the alternating strips until the lattice is complete.

Trim the strips and fold under the bottom layer of pie dough. pinch together to bind the layers together.

In a small bowl add one egg and a tablespoon of cream or milk. Mix very well together. Brush the lattice THOROUGHLY with the egg wash. Be gentle so as not to mar the lattice. The egg wash makes a huge difference in the pie’s appearance giving a golden shiny finish.

Sprinkle with cinnamon sugar and bake at 350f until golden brown in the center, about 45-50 minutes. I ALWAYS tent my pies. This means protecting the edge with a long sheet of foil folded in half. This way the pie’s edge stays golden when the center bakes instead of burning!

For the Filling

This easy to make and delicious apple pie recipe has a flakey butter crust and tender apple filling that’s bursting with flavor and perfectly sweet! Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!

Full Recipe: https://preppykitchen.com/apple-pie/

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The BEST Apple Pie Recipe

This amazing apple crumble pie recipe has a crisp butter crust surrounding a perfectly sweet, tender cinnamon apple filling busting with flavor topped with an easy and delicious crumble.

Apple Crumble Pie

Butter Pie Crust (unbaked)

lemon juice (freshly squeezed)

lbs apples (Honey crisp, Cortland, Granny Smith, or Mitsu)

All purpose flour (90 grams)

brown sugar (100 grams)

unsalted butter (melted, 113 grams)

tsp salt

Roll out your chilled pie dough into a disk about 1/4 inch thick and an inch or so larger than your pie dish. Transfer the dough into the pie dish leaving half an inch of overhang. Trim the edge as needed then fold under and crimp the edge. Transfer to the freezer to chill while you make the filling.

Add the flour, salt, sugar, and cinnamon to a bowl then mix until combined. Pour in the melted and cooled butter then mix once more. If the butter is too warm the mixture will form a glob instead of crumbles.Just pop in the fridge to chill a few minutes and break up with your hands if that happens.

For the Crumble

Peel, core and slice your apples, then toss with the lemon juice. Cut your apples into similar sized pieces so they cook at the same rate.

Add the sugar, cinnamon, and nutmeg then toss to combine evenly.

Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens. The liquid will be thickened to the consistency of caramel when It&#039;s ready.

In a medium bowl, toss the apples with the reduced juice. Set aside to cool completely.

Heat oven to 400F. Mix the egg and cream, or milk in a small bowl then Brush the edge of the pie with it. This is optional but gives your crust a golden finish.

Add your filling to the dish and smooth out surface with a spatula.

Sprinkle the crumble on top of the pie covering the surface completely. Transfer the pie dish to a baking sheet then loosely wrap the edge with foil. This will prevent the pie from burning while you wait for the center to bake through.

Bake at 400F for 15 minutes then reduce the temperature to 350F and bak an additional 50 minutes or until golden brown in the center. You can remove the tenting in the last 20 minutes If the edge needs some color.

For the Assembly

Here's what you need: large granny smith apples, lemon juice, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, premade pie crusts, large egg, heavy cream, light brown sugar, honey, unsalted butter, sea salt

Salted Caramel Apple Pie Recipe by Tasty

granny smith apples, peeled and thinly sliced

all-purpose flour

premade pie crusts,

egg,

heavy cream

honey

sea salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.

Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.

Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.

Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.

Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.

In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.

Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.

https://vid.tasty.co/output/112985/landscape_480/1540315299

We realize our apple pie recipe may seem longer than others, but don&#8217;t let that scare you off. We&#8217;ve simply added as many tips to the recipe to ensure you make the best apple pie possible. Use our recipe to achieve apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and tasty sauce all baked inside a flaky, golden brown crust. The pie crust recipe we use for this apple pie is the same as all other pies on Inspired Taste. This Flaky Pie Crust Recipe never fails us. You can use any pie crust for this pie but, for the best results, we highly recommend our recipe.

Our Favorite Apple Pie

Pie dough

apples

(100 grams) light or dark brown sugar

(100 grams) granulated sugar

fine sea salt

ginger

cardamom

allspice

cornstarch tapioca flour/starch

butter

PERFECTION!!!! I have tried making apple pies over the years and struggled with a flaky crust and runny filling. Your recipe solves both! Just a little extra time to let the recipe work itself-genius! Thank you very much!!!

I’ve never made an apple pie before because I’m not really a fan. We had some leftover premade store bought pastry (I’ve never made pastry before either!) and lots of apples, so it was an obvious choice. I found your recipe just through a random search and I’m so glad I did! It was soooo delicious! I feel this recipe has turned me into an apple pie fan! I will definitely make it again, but will use your pastry recipe too. I am already excited to eat it! For my very first apple pie, despite cheating with the pastry, I could not have been happier!

This is the best apple pie I have ever eaten!  Family is raving over it!

Absolutely the best apple pie I’ve ever made. Delicious

Delicious! You won't need any other apple pie recipes after you try this.

Award winning for sure! My family loved it. Looked like a gourmet pie and tasted like it too!

I used this recipe for the pie and crust to make my very first apple pie from scratch. The instructions and video walked me through the process, and it turned out beautifully. The flavor was out of this world, and it’s now my favorite apple pie. Since I made it for just my husband and I, we had leftovers for a few days, and I was having apple pie with vanilla bean frozen yogurt for breakfast. Now that’s gone, I’m really missing that pie!

This is only my second time making a pie. This recipe is a keeper. Everyone was begging for seconds. The spices were subtle and just right with the tartness of Granny Smith apples. The crust was perfect and delicious.

Made this apple pie yesterday for Thanksgiving. Also followed your crust recipe.  Your notes are so helpful.  It was a huge success.  My husband said it was the best pie he'd ever had.  We shared with our neighbors who also loved it -- and they're excellent home bakers. Thank you!  Will only use your crust (and apple pie) recipes in the future. Wish I could attach a photo.  I was very pleased.

I follow your recipes for almost everything.I have made this Apple Pie and it was my first time ever and it turned out perfect.My mom couldn't believe how good I was.All thanks to your detailed information and correct measures and excellent tips.You guys are amazing.All the best🥰

https://www.youtube.com/watch?v=RoHWiA6pogg

Classic apple pie from scratch. This recipe guarantees pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust.

How to Make Our Favorite Homemade Apple Pie From Scratch

A Classic Apple Pie made completely from scratch that's buttery, flaky, easy to make, and perfect for any time of the year.

Classic Apple Pie

pie crust (whole recipe for top and bottom crust)

brown sugar (packed)

tbsp all-purpose flour

cinnamon (ground)

egg (beaten, for egg wash)

Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.

While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.

Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.

Preheat oven to 375 F degrees.

Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness.&nbsp;Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.

Add the apple mixture to the bottom crust

Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.

Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.

https://content.jwplatform.com/videos/EYdcyUDK.mp4

A Classic Apple Pie made completely from scratch that’s buttery, flaky, sweet, delicious, pretty easy to make and perfect for any time of the year.

Easiest and best ever apple crumble pie with a pie crust bottom, gooey cinnamon apple filling, and a sweet n' salty crumble topping with melty vanilla ice cream and caramel sauce!

pie crust ((your favorite homemade

flour

vanilla ice cream, caramel sauce, coarse sea salt (optional)

Preheat oven to 400 degrees and prepare your pie crust (if using homemade press into a round pie dish) and bake for 10 minutes.

Stir together cinnamon and 1/2 cup sugar. Toss apple slices in the cinnamon-sugar mixture. Arrange apples in the pie crust, trying to get them as tightly packed as you can. Sprinkle any remaining cinnamon-sugar mixture over the top.

In a medium bowl whisk together flour and remaining 1/3 cup sugar. Cut in butter using a pastry cutter or your fingers, til crumbly. Sprinkle mixture over apples.

Bake for 35-40 minutes until top is golden brown. Sprinkle coarse sea salt over the top (if desired) and serve with vanilla ice cream and caramel sauce.

Store uncovered in the fridge up to 3 days. Individual slices can be heated in the microwave later if desired.

This brown sugar walnut apple pie in a flaky, buttery crust, with two varieties of apples, brown sugar, spices, and toasted walnuts makes the perfect easy holiday pie.

Brown Sugar Walnut Apple Pie

flaky pie crust

walnuts

(optional)

Preheat oven to 400 degrees. Press your piecrust into a 10-inch pie pan if it isn't already in one. Bake for 5-8 minutes, set aside.

Place walnuts in a large skillet and stir over medium-high heat 3-4 minutes until nicely toasted (careful not to burn them though). Set aside.

In a large bowl toss sliced apples with flour to coat. Whisk together brown sugar, cinnamon, nutmeg, cloves, and salt. Stir in walnuts.

Layer half of the apples in the pie crust. Sprinkle half of the brown sugar mixture over the apples. Top with remaining apples, then with remaining brown sugar mixture.

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