Homemade Apple Pie

5 from 1 vote

A delicious homemade apple pie loaded with fresh, juicy apples and cinnamon, baked in a homemade pie crust until golden brown, and is a family favorite apple pie recipe.

Prep Time40

Cook Time1 15

Chill Time1

Course: Dessert

Cuisine: American

Keyword: American Apple Pie, Apple Pie, Homemade Apple Pie

Servings: slices

Calories: 0kcal

Author: Great Grub, Delicious Treats

Ingredients

For the Apple Pie Filling

8 cups Granny Smith apples, peeled, sliced ¼ inch thick, about 7-8 medium apples.
¼ cup apple juice
2 tablespoons lemon juice
¾ cup granulated sugar
½ cup firmly packed light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 tablespoons plus 1½ teaspoons quick-cooking tapioca
1 teaspoon vanilla extract
2 tablespoons butter, cubed
1 egg
1 tablespoon water
course sugar

For The Homemade Pie Crusts

2½ cups all purpose flour
1 ½ teaspoons sugar
1 teaspoon salt
2 sticks cold butter, cubed into small pieces
½ cup ice water

Instructions

For the Apple Pie Filling

Combine apples, apple juice and lemon juice in a large saucepan.
Cook over high heat, stirring constantly for 6-8 minutes or until apples are slightly tender.
When tender, pour into a large shallow dish and place in the refrigerator, uncovered, until cool, about 20 minutes.
Preheat oven to 400°
Pour apples and any liquid into a large bowl.
Add granulated sugar, brown sugar, cinnamon, nutmeg, tapioca and vanilla. Toss to coat.
Allow to thicken for about 5-10 minutes.

For the Homemade Pie Crusts

Mix dry ingredients in a large bowl.
Using a pastry cutter, cut COLD butter into flour mixture until crumbly.
Add ice water and mix until a dough forms.
Knead dough until smooth.
Divide dough in half, shape each piece into a ball and wrap in plastic wrap.
Chill in fridge for an hour.
On a clean, lightly floured surface, roll out bottom crust first to fit the pie dish with about a ½ inch overhang.
Spoon pie filling into unbaked pie crust and dot with 2 tablespoons of butter.
Roll out top crust. Lift onto filled pie.
Moisten crust edges with water.
Trim edges to ½ inch beyond pie plate.
Fold top edge under bottom crust.
Flute edges (press hard to seal).
Cut slits in top crust to vent.
Combine 1 egg and 1 tablespoon of water and brush egg wash on top crust.
Sprinkle with coarse sugar.
Bake at 400° for 15 minutes, then reduce oven to 350° and bake for 1 hour (place pie on a baking sheet to catch any spillage, if desired).
Cover edges of crust with foil if the edges get too brown.
Carefully remove from oven and enjoy warm with a scoop of vanilla ice cream.

Notes

Apple pie filling from my friend, Dawn.

Nutrition