September 15, 2021
The classic apple pie from scratch
While you can buy canned apple pie filling and premade crust, baking an apple pie from scratch gives you complete control over which type of apple you’d like to use.
In this article, we’ll go over the best apple pie filling recipe that leaves you room to create the perfect combination of sugar and cinnamon for that signature taste you know and love. We’ll also include an easy, no-fail apple pie crust recipe that will help you achieve a fuss-free flaky, golden crust and guidance on how to assemble your pie. It will look picture-perfect, and no air freshener will be able to hold a candle to the aroma that will fill your home.
First, we’ll take you through some choices in apple types in case you’re undecided on your favorite.
What are the best apples for an apple pie?
An apple softens as you bake it in the oven, no matter which kind you use. However, those that hold their shape are ideal for pie. Here, we’ll go through some of the optimal apple choices for baking, with some notes on flavor to help you decide.
If you’d like a sweeter apple:
- Braeburn apples offer a hint of spice.
- Gala apples are mildly sweet and juicy.
- Honey crisp apples are light and crunchy.
- Jonagold apples are simply sweet.
If you’d prefer a tart apple:
- Granny Smith are the tartest of apples.
- Pink lady apples are tart with a hint of sweetness.
For a flavor in the middle:
- Golden delicious apples are sweet and slightly tart. These will create a softer texture, as they’re ideal for ciders and sauces.
- Jazz apples are slightly pear-like in flavor.
- Mutsu chartreuse apples are as sharp as they are bright.
How to make an apple pie
This recipe makes one pie, takes 25 minutes to prepare, and one hour to cook, with a total time of an hour and 25 minutes. The total time is not inclusive of the 30 minutes of chill time for the dough.
How to make the double pie crust
2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup all-vegetable shortening
4-8 tablespoons of water
- Blend flour and salt in a large bowl.
- Cut the shortening into the flour mixture using a pastry blender or a fork until it has the consistency of oatmeal.
- Add one tablespoon of water at a time, stirring in between, until the mixture forms a dough that holds together.
- Form a ball and divide it in half and flatten them into circles about a half-inch thick.
- Wrap and place the dough in the fridge to chill for 30 minutes.
- Take it out 10 minutes before you’re ready to roll it out.
Nutritional values per serving
Fat: 18 grams
Saturated fat: 5 grams
Sodium: 290 milligrams
Carbohydrates: 24 grams
Fiber: 1 gram
Note: If you’re short on time, you can use store-bought crust in place of homemade pie crust.
How to make the filling
4 cups peeled and thinly sliced apples
2 teaspoons lemon juice
3 cups water
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter
- Prepare the apples and sprinkle the lemon juice over the top.
- Add the remaining ingredients except for the apples and butter in a large pan and bring them to a simmer over medium heat.
- Once simmering, turn up the heat to bring it to a boil, cooking until thickened for one minute.
- Reduce the heat to medium and add the apples, stirring them to coat with the mixture.
- Continue to cook the apple for 10 minutes and add the butter, stirring until it melts.
- Remove the apple mixture from the heat.
- If you’re not making your pie right away, you can place it in the fridge in an air-tight container once it cools.
Nutritional values per serving
Carbohydrates: 39 grams
Fat: 1 gram
Cholesterol: 3 milligrams
Sodium: 22 milligrams
Fiber: 1 gram
Sugar: 32 grams
To assemble the pie
1 tablespoon of water
- Preheat the oven to 425°F.
- Roll out one of the dough circles on a lightly floured surface until it covers the bottom of the pie plate.
- Place it in the plate and trim around the edges. The trick to doing this without breaking or stretching the crust is to gently roll it around the pin and unroll it atop the plate.
- Pour the apple pie mixture into the center and roll out the second dough piece the same as the first to cover it.
- Trim the edges leaving a 3/4-inch overlap so you can tuck the top layer under the bottom.
- Gently press the edges down to seal them together.
- In a small bowl, mix the egg and water to create an egg wash. Brush this over the top crust in a thin layer.
- Cut 1/2-inch slits or a 1-inch hole into the top crust to vent the pie.
- Place it in the oven for 15 minutes and then reduce the temperature to 350℉, baking until the apples are soft for another 35-45 minutes.
- Allow your pie to cool before serving.
Best toppings for apple pie
For additional flavor, try topping your apple pie with:
- Vanilla ice cream. Here’s a homemade ice cream recipe, if you want to make that from scratch too.
- Cinnamon ice cream
- Whipped cream
- A slice of sharp cheddar cheese
You can also serve your pie with one of these fantastic fall drinks, even if it’s outside the season.
Make caramel-pecan apple pie
Once your pie comes out of the oven, you can add a whole new range of flavors by drizzling the top with a 1/3-cup caramel topping and 2-4 tablespoons of chopped pecans. Allow the pie to cool completely with this mixture on top.
Apple pie FAQs
How do you keep the bottom of the pie from getting soggy?
To keep the bottom of your pie from getting soggy, you’ll want to pre-cook your filling as we do in this recipe. Doing this will release the juice from the apples into the pan and not the crust. You also want to ensure you vent your pie to allow steam to escape, bake it thoroughly, and let it cool completely before eating. This recipe also includes cornstarch, an excellent thickening agent that will also help prevent a floppy pie.
How do I keep my pie filling from being watery?
Follow the solutions listed in the soggy pie crust question to prevent your filling from being overly runny.
Can you freeze your apple pie?
Yes, you can freeze apple pie either baked or unbaked. To freeze a baked pie, wait for it to cool, wrap it in plastic, and wrap it again in foil before freezing it for up to a month. You can warm it in the oven at 350℉ for 15 minutes. Follow the same freezing directions for an unbaked pie, and add 15 minutes to the recipe’s baking time to cook it. When the top is golden and the filling bubbling, you’ll know it’s ready.
If you’re craving homemade apple pie and realize you’re out of ingredients, you can order them in seconds and get them in a matter of minutes with Gopuff. They’ve got your back.