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Delicious Homemade Apple Pie Recipe

Updated on December 1, 2015

I don't remember ever meeting anyone who didn't like apple pie.. If I did maybe I blocked them out. I, for one, love apple pie. It's traditional. It's comforting. It has been a delicious staple of North American cuisine since the eighteenth century. I've always just used whatever recipe I could find to make it, but I've been doing pretty well with this recipe making experience of late, and felt confident enough to step out beyond the borders of stove-toppery and into the vast world of oven-bakery. .

These might actually be the best recipes I've made yet! These are the first ones that have made me consider how it sounds to eat 4 servings of pie 'because it tastes good'. Everyone who ate it wanted more when they were finished (yay!).

Far be it from me to ever keep a good recipe to myself. I split the recipes up so that if you're just looking for a crust recipe in which to throw your own choice fixings, do continue on to the first part of our baking adventure. The apple filling and sauce follows closely behind for those of you who want to try the apple pie. Be forewarned, you won't care whether or not it's good for you. It makes a decent sized pie. I used a 9" (9.5" according to the bottom of it) glass pie plate and got 12 normal serving sizes, because the pie is so deep.

So here it is for your yummy baking delight.

Pastry Ingredients

3 cups of flour

1 1/2 t of salt

3 T white sugar

1 cup of shortening (I used lard shortening over vegetable. Not sure if there's much of a difference, I just wanted to be as specific as possible)

1 egg

1 t white vinegar

5 - 6 T of water (cold water.)

The Method

Preheat your oven to 350F.

In a large bowl mix the flour salt and sugar until well combined. Cut in the shortening until the mixture looks like a coarse meal. Don't over mix it, you want little bits of shortening in it to make it flaky.

In a smaller bowl mix the egg, vinegar and 5 T of water. Whisk them together.

Add the liquid mixture to the dry mixture gradually, mixing with a fork. Mix until the dough forms somewhat of a ball. If you need to, add the other T of water. (I did) Mix it just until it holds together. (The dough will appear quite crumbly in the bowl; just push it together and roll it, and you'll get perfect results. )

Wrap the ball of dough in seran wrap and put it in the fridge for about 10 - 15 minutes.

Roll the dough out between two pieces of wax paper. (wet the counter-top first; it will help avoid the wax paper from slipping around, which is really annoying) This will avoid having to add more flour, which makes the dough more tough, and not the flaky delight you're looking forward to. Be careful though, when you roll the dough out and go to remove the top piece of wax paper, do it slowly, pulling back, not up. This will help to keep the dough intact, in the way you've rolled it, and help prevent it from sticking to the wax paper.

Keep in mind that the more you play around with it, the more you squish the flakiness-making shortening bits. Use a little more than half the dough for the bottom.

Put it in the fridge until ready to use.

*when you're ready to put the top crust, or lattice on, brush a little water around the edge of the bottom crust. It will help seal the outside edges together.

The Filling Ingredients

1/2 cup of butter

3 T of flour

1/4 c of water minus 1 T

1/2 cup of white sugar

1/2 cup of packed brown sugar

8 cups of apple slices (use any kind of apple you like, depending on your tastes. I used Macintosh)

1 T of cornstarch

1 t of cinnamon

1/2 t of nutmeg

a pinch of allspice

1 T of vanilla

1 egg white

The Method

Melt the butter in a saucepan. Use low - med heat.

Add the flour (I used a whisk)

Add the water, both sugars, cornstarch, cinnamon, nutmeg, allspice and vanilla and bring it to a boil. (To make the 'water minus 1 T' a little more convenient, put the 1T of vanilla into a 1-cup measuring cup (or a glass measuring cup), and fill with water to total 1 cup) Reduce the temperature to low and let simmer.

Have the bottom crust in your pie plate. I used a 9" glass pie plate. For whatever reason, glass always seems to make better pies. Brush the bottom of your crust with egg white to prevent soggy crust.

Mix 3/4 of the syrup with your apple slices. (I just eyeballed it, since the leftover is what will go onto the top.) Mix it really well so they're all smothered in sugary goodness, and then pour them into the pie shell.

Lattice Pie Crust: How To

Cover with your choice of top crust. I did a lattice top. Sounds fancy, sounded and looked scary to me, but I was exceptionally surprised at how easy it was. Some tips if you're going to do this, have your strips cut, and if you can put them onto a piece of wax paper on a cookie sheet and keep them in the fridge until a minute or two before you're ready to use them. If they're a little cooler than room temperature it will make working with them a lot easier. It will also shorten the amount of time the syrup sits on the stove waiting to be brushed on top of the finished crust. (If you're not doing a lattice top, be sure to cut a few slits into the full crust top to allow steam and any juices to escape.)

Brush the syrup you saved onto the lattice crust. It's going to seem weird, but oh trust me.

Put a baking tray on a shelf on the lowest rack in the oven to catch any drippings should they need catching

Put your pie onto the middle rack in the oven

Bake for 50 minutes at 350F.

Remove the pie from the oven at 50 minutes and brush the crust with just a little bit of milk, and sprinkle with a pinch of sugar and cinnamon. (I thought that was going to be too much...but it was not!)

Bake another 10 minutes (total baking time: 60 minutes)

Notable Notes

If you're going to serve this right away be prepared as it has a fair amount of juices. It doesn't affect the taste though. Not - at - all!

Serve it warm, top it with whipped cream or vanilla ice cream, or serve it as is in it's tasty natural state.

Voila! One super amazing delicious apple pie.


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    • NyokaKi profile image

      NyokaKi 6 years ago from Perdido Bay

      Oh my Lady! I believe you and I are going to become the BESTEST of friends! I love love love to bake! Mostly I stick to cheesecake, but apple pie is my all time FAV!!!!! I will be trying this as soon as I can! ( meaning no later than this weekend! lol) I'll take pics and let ya know how it goes! THANKS!

    • L a d y f a c e profile image

      L a d y f a c e 6 years ago from Canada

      Very welcome, Astra Nomik! If so, I hope you enjoy!! :)

    • Astra Nomik profile image

      Cathy Nerujen 6 years ago from Edge of Reality and Known Space

      Mmmh, Apple pie...this sounds delicious. As someone who struggles with cooking, I do like the sound of this. Maybe my partner will make this for me...heh. Thank you for a great and savory hub. :)

    • L a d y f a c e profile image

      L a d y f a c e 6 years ago from Canada

      Awesome! Thanks Eiddwen :) I look forward to publishing more recipes for you to read! :)

    • Eiddwen profile image

      Eiddwen 6 years ago from Wales

      Mmmm another recipe to bookmark.

      Thanks for sharing, I have only just come accross you on here and I now look forward to reading much more of your work.

      Take care


    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      Thanks Rosie! Let me know how you make out! Now I want apple pie too. :o


    • Rosie2010 profile image

      Rosie Rose 7 years ago from Toronto, Canada

      OMG Ladyface, now I want some apple pie. Your recipe is very useful specially the making of the dough. I can't simply make mine flaky. I love your recipe and will sure try it. But since you made me crave for apple pie, I will just go to the store and get me one for now. Thanks for sharing your awesome expertise.

      Have a nice day,


    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      Thank you KoffeeKlatch :D

    • KoffeeKlatch Gals profile image

      Susan Haze 7 years ago from Sunny Florida

      Your pictures are great and your apple pie looks delicious. I like the way you set up the instructions. Great job.

    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      Hahah I'm with you, evvy. Mmm pie!

    • evvy_09 profile image

      evvy_09 7 years ago from Athens, AL

      mmm pie, I love pie. All these recipes have to stop! I'm going to get fat otherwise.

      No, I take it back, I love pie too much :)

    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      Thanks 2uesday :) I does smell quite good I must admit. Like, 'can I get than in a candle' good. lol

    • 2uesday profile image

      2uesday 7 years ago

      This apple pie must smell lovely as it is cooking it makes me hungry looking at the pictures of it. The recipe is written in an easy to follow style too. Thank you.

    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      Thank you Schoolgirl! I hope you enjoy it! And you're very welcome :)

    • schoolgirlforreal profile image

      schoolgirlforreal 7 years ago

      this would probably be the best apple pie yet! I think I'll bookmark it and make it for Christmas!

      I usually don't like recipes, but pie...i love!!

      thanks ladyface :)

    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      So very happy to hear, Acaetnna :) Thank you for the feedback! Maybe this is something particular to this side of the pond, could you tell me what 'scrummy' is? I'm telling myself it's a combination of scrumptious and yummy lol.

    • acaetnna profile image

      acaetnna 7 years ago from Guildford

      Hi well I was given lots of apples yesterday so today I made an apple pie using your recipe and it is scrummy. My husband was amazed it was better than his mum's recipe! So thank you.

    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      Thank you Ava! :) I took pictures the whole way through, and these were the ones I liked best. I had more, but hubs don't look so good with so many pics! It was hard to be patient enough to take a photo of the pie I so badly wanted to eat lol.

    • Avamum profile image

      Sarita Harbour 7 years ago from Yellowknife, Canada

      Oh my lord Ladyface, my mouth is WATERING! Great pics, by the way, clear and well suited to your recipe. Can't wait to try it.....I'll have to wait until none of the big kids are home or I won't get a bite.

    • L a d y f a c e profile image

      L a d y f a c e 7 years ago from Canada

      Thanks acaetnna :) You're correct, T stands for tablespoon. 1 tablespoon of vanilla might sound like a lot, but it actually works out perfectly :) Glad you're going to try it, I would love to hear how you make out.

    • acaetnna profile image

      acaetnna 7 years ago from Guildford

      I always think apple pie is wonderful if the pastry is really short and melts in the mouth. I am intrigued by your recipe. I live in England and am unfamiliar with the way the ingredients are measured in the States. What does the T stand for - I assume tablespoons but then 1 tablespoon of vanilla seems rather a lot to me! I would like to try this recipe so it would be good if you could let me know please. Thanks - it looks so yummy!