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5 from 1 vote

Homemade Apple Pie

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 mins
Cook Time1 hr 15 mins
Chill Time1 hr
Course: Dessert
Cuisine: American
Keyword: American Apple Pie, Apple Pie, Homemade Apple Pie
Servings: 8 slices
Calories: 0kcal
Author: Great Grub, Delicious Treats


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

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


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.


Apple pie filling from my friend, Dawn. 


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg