Homemade Apple Pie – Deliciously warm and sweet homemade apple pie. A traditional, comforting autumn recipe favourite!
Apple pie is one of my family’s favourite autumn recipes, and I can’t believe I haven’t posted an apple recipe yet! So, today I bring you my warm and sweet Homemade Apple Pie. The filling is spiced with a mix of cinnamon, ginger, and nutmeg, making this pie extra comforting.
I have also spiced the homemade pastry with a little cinnamon, too.
Homemade Apple Pie
For the pastry recipe, I have used butter and vegetable shortening for an extra flaky pie crust. Butter for flavour, and shortening for tender flakiness. Make sure the butter, shortening, and water used in the pastry are very cold, and keep your pastry, once made, as cold as possible, too.
This helps prevent the fat from melting before baking, which will result in a tender, flaky crust. This also helps prevent shrinking of the crust, too!
Try these delicious pies next!
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Homemade Apple Pie
Ingredients
For the Pastry
- 3 cups (375g) plain/all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (115g) unsalted butter, chilled and cubed
- ½ cup (100g) shortening or lard, chilled and cubed
- 6 tablespoons ice cold water
For the Filling
- 5 – 6 cooking apples, cored, peeled, and thinly sliced
- ½ cup (100g) light brown sugar
- ¼ cup (30g) plain/all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, beaten with 1 tablespoon milk
Instructions
For the Pastry
- Using a food processor, add the flour, salt, and cinnamon and pulse to mix together. Add the cold butter and shortening, and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of fat left.
- Add the water, 1 tablespoon at a time, and pulse until the dough begins to form large clumps.
- Bring together with your hands, then cut the dough in half, and shape into 1-inch thick round discs.
- Wrap both in clingfilm, and chill for 1 hour.
- On a lightly floured surface, roll out one of the dough discs to line a 9×2-inch round pie dish. Lightly press into the pie dish, making sure not to stretch.
- Cut off the excess pastry and shape as desired. Chill until ready to use.
For the Filling
- Gently stir together the sliced apples, sugar, flour, cinnamon, ginger, nutmeg, salt, and vanilla extract until combined. Set aside.
- Preheat the oven to 200C/400F/Gas 6.
- Spoon the filling into the pie crust, and discard any leftover juices.
- Roll out the other dough disc to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips about 1-inch wide. Carefully thread the strips on top of the pie, over and under one another. Press the edges into the bottom crust to seal.
- Cut off any excess pastry. Lightly brush the top of the pie with the egg mixture and sprinkle with a little sugar, if desired.
- Bake for 45 – 50 minutes until the apples are tender and the crust is golden brown. After the first 30 minutes of baking, cover the edge of the crust with aluminium foil to prevent excessive browning, if needed.
- Allow to cool on a wire rack for at least 3 hours before serving to let the filling thicken up.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
So funny when it takes awhile to make a family favorite. I totally understand though–it’s like you want to do an extra amazing job, you know? From what I see, it’s clear that you NAILED it, Masha. I can’t even begin to describe how beautiful and perfect this pie is. I also absolutely love that you spiced the crust with cinnamon too! Baking genius as always. I hope you have a fantastic week! Seriously can’t wait to see more autumn-themed recipes from you! Pinning and sharing, of course! xo
Thank you, Demeter! 🙂
Beautiful beautiful apple pie! I love the crust!
Apple pie is my husband’s absolute favorite dessert this one looks a great one! I love the lattice you made. What exactly did you use to make the wavy edges?
Thanks Annemarie! I used a Wilton pastry wheel. It has two different edge patterns for smooth and scalloped cuts 🙂
It doesn’t get any better than homemade apple pie. This lattice is beautiful!
Thanks, Amanda!
Fresh apple pie is always a good idea. Your crust looks beautiful with all those specks of cinnamon. 🙂
Thanks, Vanessa! 🙂
I’m so glad to see a fruit pie on your blog! That crust looks so flakey and amazing!
Thanks, Shelby! 🙂