The Best Apple Pie Recipe

It’s the season for pies!

Growing up, I never really made pies. I probably shouldn’t brag that I can count on one hand the amount of times that I’ve baked a pie, but I only share this now because I that’s what makes this recipe all the more special. It’s easy! If I can make this apple pie on my first try then you can, too.

It’s a little embarrassing that I haven’t made an apple pie until now. My grandma’s an excellent baker and makes some of the best pies with a buttery, flaky crust and warm delicious apple filling (always served with ice cream!) I guess it’s better late than never.

How to Weave a Lattice Pie Crust

So how do you make the lattice? Well, you just make the lattice. I don’t know how I can be any more clear. You just make the lattice. (Have I been watching too much Schitt’s Creek?)

Before I share the recipe, it is crucial for you to understand how badly I panicked at the thought of a lattice crust. I watch The Great British Baking Show religiously and I just kept thinking that my crust was atrocious, so fear not. Watch the link to this Youtube Video by King Arthur Flour, and the lattice crust will be a walk in the park.

If you watched the video and are shaking your head saying absolutely not, that’s fine! It’s your pie, make whatever pie crust style you want whether that’s a classic crust or you decide to add a few decorative pie leaves.

What You’ll Need for the Pastry Dough Crust

You could run to the store right now and buy yourself some pastry dough or even a pre-made pie crust, and your pie would turn out good. However, the reason this pie turned out to be so scrumptious is because of the love that went into the dough. If you’re not convinced yet, you should know that this dough recipe was given the full approval by a pie crust master – my boyfriend’s Dad. He shared this recipe as well as some helpful tips by Dorothy Kern on Crazy for Crust.

To do this pastry dough right, you absolutely need to get a pastry dough cutter. I stopped at TJ Maxx for one, but this is a cheap one from Target.

• 1 1/2 cups Crisco (vegetable shortening)
• 3 cups all-purpose flour
• 1 whole egg
• 5 tablespoons cold water
• 1 tablespoon apple cider vinegar 
• 1 teaspoon salt

How To Make the Pastry Dough

1. In a large bowl, use a pastry cutter to work the Crisco into the flour for about 3 or 4 minutes. Try to work quickly and avoid overworking the dough. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture along with the cold water, apple cider vinegar and salt. Stir gently until all of the ingredients are combined.
2. Separate the dough into halves. (If you prefer a thinner crust, separate dough into three balls.) Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick). Don’t skip that step, it’ll make rolling the dough easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
3. When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
4. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Apple Pie Recipe

This recipe by Taste of Home made an incredible filling. You can use this or a filling of your choice; the key to this recipe is the homemade pastry dough!

Ingredients for the Apple Pie

• 1/2 cup sugar (I used maple sugar – It’s a tad sweeter)
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour (I used bread flour)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 to 7 cups thinly sliced peeled gala apples (about 5-7 sliced apples)
• 1 tablespoon lemon juice
• Pastry for double-crust pie (Use the homemade pastry)
• 1 tablespoon butter
• 1 large egg white
• Additional sugar (Optional)

Directions for the Apple Pie

1. In a small bowl, mix the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add the sugar mixture; toss to coat the apples.
2. Line a 9-in. pie pan with bottom crust; trim even with edge. Fill with apple mixture; add dots of butter evenly to the mixture. Roll remaining crust and make the lattice crust over the filling. Trim, seal and pinch the edges.
3. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil. 
4. Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Print Recipe

Apple Pie

Dessert – American

By Tori Mason – Serves: 4-6

Prep Time: 30 – Cooking Time: 1 hour 30 minutes – Total Time: 2 hours

This apple pie recipe is delicious with a homemade crust.

Ingredients

• Pastry Dough
• 1 1/2 cups Crisco (vegetable shortening)
• 3 cups all-purpose flour
• 1 whole egg
• 5 tablespoons cold water
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• Apple Pie
• 1/2 cup sugar (I used maple sugar - It's a tad sweeter)
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour (I used bread flour)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 to 7 cups thinly sliced peeled gala apples (about 5-7 sliced apples)
• 1 tablespoon lemon juice
• Pastry for double-crust pie (Use the homemade pastry)
• 1 tablespoon butter
• 1 large egg white
• Additional sugar (Optional)

Instructions

Pastry Dough

1

In a large bowl, use a pastry cutter to work the Crisco into the flour for about 3 or 4 minutes. Try to work quickly and avoid overworking the dough. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture along with the cold water, apple cider vinegar and salt. Stir gently until all of the ingredients are combined.

2

Separate the dough into halves. (If you prefer a thinner crust, separate dough into three balls.) Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick). Don't skip that step, it'll make rolling the dough easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

3

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

4

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Apple Pie

5

In a small bowl, mix the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add the sugar mixture; toss to coat the apples.

6

Line a 9-in. pie pan with bottom crust; trim even with edge. Fill with apple mixture; add dots of butter evenly to the mixture. Roll remaining crust and make the lattice crust over the filling. Trim, seal and pinch the edges.

7

Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.

8

Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.