Homemade Apple Pie

This apple pie is filled with cinnamon-y apples in a flakey crust and goes great with vanilla ice cream!

Happy Thanksgiving, everyone! The most wonderful (and stressful!) time of the year is officially on our doorstep, and in my house that means it’s officially time for apple pie. I’ve never been a big fan of pumpkin, but I’ll take a slice of apple any day of the week. But there’s something special about a warm apple pie in the fall.

I remember the old Chevy commercials…baseball, hot dogs, apple pie and Chevrolet. I don’t know if apple pie originated in the US, but it somehow feels uniquely American.

The trick to a good apple pie is in cooking the apples before the pie goes into the oven. This gives the apples a chance to break down a little bit and release some of their juice so you don’t end up with a runny mess once it comes out of the oven.

“The best of all physicians is apple-pie and cheese!” – Eugene Field

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Course Dessert

Servings 8

Ingredients

  

Pie Crust

• 2 3/4 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 sticks of cold butter cut into 1/4 inch slices
• 8 tablespoons shortening cut into 1/4 inch chunks and chilled in the freezer for 10 minutes
• 6 tablespoons vodka or cold water

Pie Filling

• 4 pounds granny smith apples or other cooking apple
• 1 tablespoon lemon juice
• 1/4 cup flour
• 1/2 cup sugar
• 3/4 cup brown sugar packed
• 1/2 teaspoon salt
• 1 tablespoon cinnamon

Instructions

 

• To make the pie dough, combine the flour, sugar and salt in a food processor. Pulse to combine. Add the cold butter and shortening on top and pulse until mixture resembles coarse crumbs. (It should roughly hold together if you grab a handful and squeeze.)
• Pour mixture into a bowl and sprinkle with vodka or water. Using a rubber spatula, stir together then press the dough into itself until it sticks together. If it will not come together, add additional water one tablespoon at a time.
• Divide dough into two pieces, one slightly larger than the other, and flatten into disks. Wrap in plastic wrap and refrigerate for at least an hour (can be left in the fridge for up to two days or frozen for up to two months).
• Let soften for about 10 minutes (or until malleable if frozen). Roll larger piece and set into pie plate, reserving smaller piece for the top.
• To make filling, core, peel and slice apples into 1/4 inch slices. Toss slices with lemon juice in a large bowl. Add flour, sugar, brown sugar, salt and cinnamon, mixing until the apples are well coated. Transfer to a large pan or stock pot and cook, covered, over medium heat for about 15 minutes, stirring every few minutes or until apples have softened but aren’t mushy. Set aside to cool.
• Preheat oven to 400 degrees.
• Once apples are about room temperature, transfer to the lined pie plate. Roll the remaining pie crust and form a lattice top (see note) on top of your pie. If desired, brush with a beaten egg mixed with a tablespoon of milk, and sprinkle with sugar.
• Set pie plate on baking sheet and bake at 400 degrees for 20 minutes. Reduce oven to 350 degrees and continue baking for an additional 40- 45 minutes. Keep an eye on the crust and if it begins to get too brown, lightly tent the pie with foil.
• Cool on rack before serving.

Notes

Note – If you like to can, you can always cook the filling ahead of time, can and store it until you’re ready to use it.

Here’s a great video on making a lattice crust.