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Homemade Apple Pie: Buttery, Flaky Crust & Delicious Apple Filling

homemade apple pie with butter crust

My scrump­tious Home­made Apple Pie has crisp, but­tery, flaky crust. It’s burst­ing with three vari­eties of juicy sweet-tart apples and the warm spices of cin­na­mon and nut­meg. My hus­band says it’s the best apple pie he’s ever eat­en. That’s high praise from a man who knows his way around a pie! lol

Home­made Apple Pie is clas­sic Amer­i­cana. Whether for Inde­pen­dence Day or to ush­er in fall and the har­vest sea­son, apple pie is a favored dessert for cel­e­bra­tions and hol­i­day gath­er­ings. It’s a beloved sym­bol of com­fort, being wel­come and being home.

So, how is it that those three words: home­made, apple, pie, can also instill pan­ic and fear into some­one who’s asked to bake one? Sad­ly, pie bak­ing is becom­ing a lost art. While mak­ing a pie isn’t dif­fi­cult, the process has many steps. It IS a com­mit­ment of time. For many, in our instant grat­i­fi­ca­tion soci­ety, it’s not an invest­ment that seems to make sense, any more. Bak­ing a pie is def­i­nite­ly a labor of love. But, oh my good­ness, the reward is heav­en­ly! Noth­ing you buy pre-made will ever come close. I real­ly hope you give this a try!

You should make this Home­made Apple Pie for only your most spe­cial peo­ple — the ones who will appre­ci­ate your deli­cious ges­ture. It’s a dessert for cel­e­brat­ing! And, Valen­tine’s Day is just around the cor­ner! Make this pie. You can do it! You’re gonna rock some­one’s world!

baked homemade apple pie
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homemade apple pie

Homemade Apple Pie


  • Author: Glen­da Embree
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8-10 slices 1x

Ingredients

Scale

For the Crust:

  • 2 ½ cups all pur­pose flour
  • 1 tea­spoon salt
  • 1 cup but­ter, (cold, cold, cold but­ter, cut into small cubes)
  • ¼ to ½ cup ice water

For the Apple Filling:

  • 9-10 cups of apples; peeled, cored and sliced (between 6 & 7 lbs)
  • ¼ cup all-pur­pose flour
  • ¾ cup sug­ar
  • 1 Table­spoon cinnamon
  • ¼ tea­spoon nutmeg
  • 2 Table­spoons lemon juice 

For Fin­ish­ing the Pie:

  • 2 Table­spoons of butter
  • 1 egg, beaten
  • 2 table­spoons coarse sug­ar (I use turbina­do sug­ar, but dec­o­ra­tive sand­ing sug­ar would work, too.) 

Instructions

For the Crust:

  1. Start by grab­bing two sticks, (1 cup), of but­ter from the fridge.  This but­ter needs to be 100% cold.  Soft but­ter will not work.  Open each cold stick of but­ter and cut it into thirds, length­wise.  That will leave three, long, skin­ny “planks”.  Turn the stack of planks one quar­ter turn onto the uncut side, and cut it, again, into thirds the long way.  Now, you have 9 long sticks.  Start at one end of the stack of sticks and begin cut­ting off small cubes.  Con­tin­ue until all the but­ter is in cubes.  Put the cubes into a bowl and set it back in the fridge.
  2. Prep a glass of ice water and grab a liq­uid mea­sur­ing cup.  Put them on the counter close to where you’ll be working.
  3. Add the flour and salt to a mix­ing bowl and stir them together.
  4. Grab the but­ter from the fridge and dump all the cubes into the flour.  From this point you are remem­ber­ing TWO things: 1.  Work quick­ly so the but­ter stays cold.  2.  Don’t over-mix, so the crust won’t be tough.
  5. Using your hands, work the but­ter into the flour.  Some of the cubes will get flat­tened between your fin­gers.  Oth­ers will stay about pea-sized.  That’s actu­al­ly what you want.  You’re not so much mix­ing the but­ter and flour into one homoge­nous unit.  You’re actu­al­ly being sure all the but­ter is coat­ed in flour and dis­trib­uted even­ly through the entire bowl of flour.
  6. Mea­sure out ¼ cup of the ice water and very gen­tly, with your hands, start mix­ing it into the flour/butter mix­ture.  In the sum­mer, with all it’s humid­i­ty, that ¼ cup may be all you need to pull the dough togeth­er.  But, in the dry, heat­ed air of win­ter, you will prob­a­bly need to add the rest.  I even used 1 Table­spoon more, today, to get mine to come together.
  7. You will know you have added enough water when the shag­gy dough can be picked up in your hand and stays togeth­er in a clump when you give it a gen­tle squeeze.  This is not going to be a pret­ty, per­fect­ly smooth ball of dough.  We’re work­ing with it very min­i­mal­ly to pre­serve the struc­ture of the but­ter and to pro­mote a ten­der crust.
  8. Take the shag­gy ball of dough and divide it in half.
  9. Place each half on a sheet of plas­tic wrap and flat­ten into a 4- or 5- inch disk.  Wrap the plas­tic wrap around each disk and place in the refrig­er­a­tor for 30 min­utes.  Cold is your friend in this process.
  10. While the dough is chill­ing, make your apple filling.

For the Filling:

  1. Peel, core and slice 9–10 cups of apples.
  2. Place the apple slices into a large stock pot or sauce pan and sprin­kle with the flour, sug­ar, cin­na­mon, nut­meg and lemon juice.
  3. Stir to coat all the apples and then begin heat­ing them over medi­um-low heat, on your stove.  You’ll want to cook them until the mix­ture is slight­ly reduced in vol­ume and the apples are just begin­ning to soft­en, slight­ly.  A thick, smooth glaze will have formed around the apples.  The process will take around 15 min­utes.  You’ll want to give the apples a good stir sev­er­al times, through­out.  (If you like your pie apples super soft, you can cook them for a lit­tle longer, but remem­ber they will also have 45 min­utes in the oven.  We don’t like mushy apples and so lean more toward the ten­der-crisp tex­ture, as our preference.)
  4. After the apples are done cook­ing, take them off the burn­er and set them aside, while you pre­pare the crusts.

To Assem­ble the Pie for Baking:

  1. Pre­heat the oven to 425°.
  2. Light­ly spray a 9″ deep-dish pie pan with cook­ing oil.
  3. Remove one dough disc from the fridge and roll it out to a diam­e­ter of 12″-13″.  Work from the cen­ter of the dish, rolling out­ward to the edges.  Turn the pin, a quar­ter turn to roll from the cen­ter out to anoth­er edge.  Work your way around the disc until it is rolled to a uni­form thickness.
  4. Trans­fer the rolled pie crust to your pre­pared pan, cen­ter­ing it even­ly.  Trim the excess dough from the edges, leav­ing about ¼” of over­hang past the rim, all the way around.
  5. Dump the pre­pared apple fill­ing into the crust.  Press down, gen­tly, so that each slice of pie will be prop­er­ly filled and not have air pockets.
  6. Dot bits of the but­ter all around the top of the apples.
  7. Roll out the sec­ond disc of pie dough, just like the first.  This is the point to cut any dec­o­ra­tions if you are plan­ning them.  I used a small heart cut­ter to dec­o­rate my top crust for Valen­tines Day.  You could also cut the dough into strips and make a woven top if you like.
  8. Once you have fin­ished prepar­ing your top crust, trans­fer it to your pie, cen­ter­ing it over the filling.
  9. Trim the edges, leav­ing a 1″ overhang.
  10. Roll the top crust edge, under the bot­tom crust edge, pinch­ing to seal, all the way around your pie.
  11. Now you can go back and crimp with your fin­gers to make a dec­o­ra­tive edge around the pie.  Or you can use a fork, to imprint a design around the edge.
  12. If you did not cut any designs in your top crust before plac­ing it over the apples, use the tip of a sharp knife and cut 4 small slits at the cen­ter of the pie to vent steam.  If you did cut designs, those open areas will be the vent.
  13. Beat the egg vig­or­ous­ly.  Then use a pas­try brush to brush the beat­en egg over the sur­face of your beau­ti­ful pie.
  14. Sprin­kle the coarse sug­ar over the entire surface.
  15. Bake at 425° for 45 min­utes or until the apples are tender.

Notes

I usu­al­ly check my pie about 20–35 min­utes in.  If it seems like the crust will get to dark, before the pie is done, I put a crust shield on it.  You could do the same thing with a bit of foil, if you don’t have a sil­i­cone shield.  I just love the ease of the adjustable sil­i­cone shields.

  • Cat­e­go­ry: Dessert, Pas­try, Pie
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

Key­words: pie, home­made apple pie, home­made pie crust, but­ter crust

*Affiliate Link - Silicone Crust Protector Rings I Use

How to Make Homemade Apple Pie Crust

We’ve con­vinced our­selves that pie crust is dif­fi­cult to make. It real­ly isn’t. There are just a cou­ple hard-fast rules to remem­ber and your pie crust will be flaky per­fec­tion every time.

  • Keep the but­ter and water icy COLD!
  • Don’t over­work the dough.
  • Always chill the dough at least 30 min­utes before rolling it out.

If you can remem­ber those sim­ple rules, your home­made apple pie crusts will always be flaky and tender.

butter cubed - homemade apple

When mak­ing pie crust, start by cub­ing the but­ter. Take each stick and cut it into 3 long planks by slic­ing it into thirds, length­wise. Then, leav­ing the planks stacked, turn them on their uncut side and slice the stick into thirds, length­wise, again. That cre­ates 9 long sticks, all stacked together. 

Now, cut­ting from the end of the sticks, slice off small cubes. Toss all the cubes into a bowl and stick them back in the fridge, while you pre­pare the oth­er crust ingre­di­ents for your home­made apple pie.

ice water

Next, pre­pare a glass or jar with fresh ice water. Make sure it has about 1 cup of water and then add the ice. Set it and your liq­uid mea­sur­ing cup near­by. It’s time to mix every­thing, together.

Combining the Pie Crust Ingredients: The Butter

Add the flour and salt to a large bowl. Stir them together. 

Next, add the cold but­ter cubes to the flour/salt mixture. 

butter cubes added to flour -  homemade apple

For these next steps, you could use a fork or a pas­try blender. I’m going to rec­om­mend you use your hands. It’s good to get a “feel” for how the pie dough comes togeth­er. Because, it’s impor­tant not to over­work it, using your hands lets you feel what stage the dough is at. Using your hands allows you to dis­trib­ute the but­ter even­ly, with­out “mix­ing it in” to the flour, too. 

You want chunks and shmears of but­ter dis­trib­uted all through the flour. Use your thumb and fore­fin­ger to squish and mash some of the but­ter cubes, leav­ing oth­ers whole, while you coat all of it in flour and dis­trib­ute it through the mix. You’ll end up with a sort of dry, pow­dery mix­ture, with chunks and small­er pieces of but­ter throughout. 

butter being mixed into flour

Leav­ing pieces of but­ter is impor­tant because that’s what cre­ates the flak­i­ness in pie crust. The mois­ture in the but­ter will steam, push­ing lay­ers open as your crust bakes. As, the steam evap­o­rates, the open lay­ers will bake up flaky and crisp.

Once you feel that the but­ter is dis­trib­uted even­ly through the flour mix­ture, even though it isn’t actu­al­ly mixed into the flour, you are ready to pull the dough togeth­er. To accom­plish this you will add the ice water, a lit­tle bit at a time.

Combining the Pie Crust Ingredients: The Ice Water 

adding ice water to flour and butter

Mea­sure out ¼ cup of the ice water and add it to the bowl of flour and but­ter. Very gen­tly, with your hands, begin to mix the water into the flour. You will need more water, but how much will depend on the humid­i­ty, where you’re working.

In the sum­mer, with all it’s humid­i­ty, that ¼ cup may be just about all the water you will need to pull the dough togeth­er.  But, in the dry, heat­ed air of win­ter, you will prob­a­bly need to add at least the full ½ cup.  I even used 1 Table­spoon more than that, today, to get mine to come togeth­er. After the ini­tial ¼ cup, add the addi­tion­al water, 1 Table­spoon at a time, until you get the right consistency.

Use your hand to light­ly toss and stir the ice water into the flour. The dough is going to look shag­gy, but it won’t be dry and pow­dery any more. Because you are being care­ful not to over­work it, the pie dough won’t be smooth, at this point. That’s the way it should be. You’re def­i­nite­ly doing it correctly.

shaggy pie crust dough

You’ll know you’ve added enough water when the shag­gy dough that’s form­ing, can be picked up in your hand and stays togeth­er in a clump when you give it a gen­tle squeeze.  This is not going to be a pret­ty, per­fect­ly smooth ball of dough.  You’re work­ing with it very min­i­mal­ly to pre­serve the struc­ture of the but­ter and to pro­mote a ten­der crust. 

You can see in the image, below, that the dough is shag­gy and ragged in the bowl. But when I scoop up a hand­ful and give it a gen­tle squeeze, it is hold­ing togeth­er in one mass. It’s not crum­bling and falling back into the bowl.

pie dough in my hand

The Pie Crust Comes Together

Take the shag­gy ball of dough and divide it in half. 

Homemade Apple Pie dough divided in half

Place each half on a sheet of plas­tic wrap and flat­ten into a 4- or 5- inch disk.  Wrap the plas­tic wrap around each disk and place in the refrig­er­a­tor for at least 30 min­utes.  Cold is your friend in this process. 

discs of pie dough

While the dough is chill­ing, you can make your home­made apple pie filling. 

Making Homemade Apple Pie Filling

apples, spices and flour in saucepan to make homemade apple pie

Peel, core and slice 10 cups of apples. (That’s between 6 and 7 lbs, I think.) I use three dif­fer­ent vari­eties of bak­ing apples to get the best tex­ture and fla­vor for my home­made apple pie. The vari­eties I like are granny smith, pink lady and hon­ey crisp. I try to make the mix­ture equal thirds of each. 

Place the apple slices, sug­ar, flour, lemon juice, cin­na­mon and nut­meg into a large stock pot or dutch oven. Give it a good stir. I find that a wood­en spoon works best for this. You need some­thing sturdy. 

Begin heat­ing the apple mix­ture over medium/low heat. Allow it to con­tin­ue heat­ing until the apples begin to soft­en, slight­ly, and a thick, smooth glaze has formed around them. You may even notice that the mix­ture has reduced in vol­ume, as the apples soft­en. It will take about 15 min­utes, usu­al­ly. Give the mix­ture a stir two or three times through­out the cook­ing process.

When the apples are done, set them aside and begin prepa­ra­tions to roll and fill your pie crust.

Tools for Rolling Pie Crust

I roll my crust on a sil­i­cone mat, so I don’t have to intro­duce too much extra flour into the dough. I tried out one that came with my crust pro­tec­tor rings. You’ll see it in the pho­tos of this post. I’m very impressed with the rings, but the mat, not so much. I have tried to like it, because of the mea­sure­ment mark­ings. For me, though, it is just too thin. I still pre­fer my *heavy-duty sil­i­cone mat.

wooden french rolling pin and silicone pie crust mat

If you don’t have a sil­i­cone mat, you will need extra flour to light­ly dust your coun­ter­top. That will pre­vent your crust from stick­ing to the counter as you roll it. You will also need to rub flour on your rolling pin, or light­ly dust the top of your dough with flour, to keep the rolling pin from stick­ing to the dough as you roll out the crust. You will con­tin­ue to apply a thin dust­ing, as you roll. So, keep a lit­tle extra flour, nearby.

I have used a wood­en french rolling pin for years. It has become very worn and knicked and leaves my dough a lit­tle bat­tered. Since tak­ing the pic­tures for this post, I ordered a new rolling pin. It is a stain­less steel pin with sil­i­cone guides that allow me to roll dough in an even thick­ness. It even came with a new bench scraper! I’m in love!

Roll the Bottom Crust

Ok. Let’s make this crust. But before you start, pre­heat your oven to 425°.

Light­ly grease a *9″ deep dish pie plate.

pie crust disc for homemade apple pie on silicone mat

Remove one disc of pie dough from the fridge. Place it in the cen­ter of your light­ly floured sur­face or *sil­i­cone mat. (Note the lighter col­ored mar­bling through­out the disc. That’s the streaks and lumps of but­ter that are going to make your crust spectacular!)

Start at the cen­ter of the disc. Apply even pres­sure and roll out to the edge. Go back to the cen­ter, repeat­ing the process in a dif­fer­ent direc­tion. Work your way around the entire disc as it gets wider in diam­e­ter and thin­ner in thickness. 

crust for homemade apple pie rolled to correct diameter and thickness

Always try to work from the cen­ter out, espe­cial­ly if you don’t have thick­ness guides for your rolling pin. That will help you to get a uni­form thick­ness across the entire crust. Con­tin­ue rolling until the dough is between 12″ and 13″ in diam­e­ter. That will leave enough dough to slide into the bot­tom of your pan, go all the way up the edges and have some over­hang. (You will still see beau­ti­ful mar­bling of but­ter across the surface.) 

Moving Your Pie Crust to the Pan

centering homemade apple pie crust in the pie tin and peeling back the silicone mat

Mov­ing the crust is prob­a­bly the num­ber one rea­son I love using a sil­i­cone mat for rolling pie crust. I sim­ply posi­tion the pan in the cen­ter of the crust and then flip it, mat and all. The mat eas­i­ly peels away from the crust, leav­ing it per­fect­ly cen­tered in the pan with no tears. EASY!

With­out a mat, you will need to do some flour dust­ing. Start by doing a dust­ing of flour over your rolled crust. Then rub flour over the sur­face of your rolling pin. Start at the edge of the dough, clos­est to you. Lay the rolling pin at the edge and begin to loose­ly roll the dough onto the pin. When you have at least half of the dough rolled over the pin, you’ll be able to lift it onto the pan. Work care­ful­ly to cen­ter the crust over one half of the pan, then begin to unwind the rest off the rolling pin, into the oth­er half of the pan. This can be lit­tle tricky, keep­ing the dough on the pin from stick­ing to itself. With prac­tice, you’ll get it per­fect­ly every time!

bottom crust in pan, ready to be filled

You want about a ½” over­hang on the edges of this bot­tom crust. You can trim any excess that is longer than that. You can see that my thin sil­i­cone mat did­n’t peel away as clean­ly as my favorite heavy-duty one. It still was great. I left it as it was and it worked per­fect­ly. If you have tears or small holes you can press patch­es of dough into them or pinch small areas of dough togeth­er to make repairs. 

Filling the Bottom Crust

Pour your pre­pared pie fill­ing into the bot­tom crust. Mound it slight­ly in the center.

homemade apple pie filling mounded into unbaked bottom pie crust and dotted with butter

Be sure to gen­tly press the apples down, across the entire sur­face of the pie, so you don’t leave large air pock­ets with no fill­ing. You want a nice even lay­er of fill­ing that will sup­port the crust well.

Once the apples are pressed, even­ly, dot the 2 Table­spoons of but­ter around the top of the fill­ing, in small pats.

Add the Top Crust

Roll the top pie crust of your home­made apple pie, exact­ly like you did the bot­tom. Be sure to roll it out to the full 13″, this time. You will want it to hang below the edge of your bot­tom crust.

top pie crust for homemade apple pie with heart-shaped vents cut into it

If you plan to cut dec­o­ra­tions in your top piecrust, do that before trans­fer­ring it to the pie. I used a small heart cut­ter to cut dec­o­ra­tive vents in the top. Dec­o­ra­tions are def­i­nite­ly not necessary.

Trans­fer the top crust to your pie, just as you did the bot­tom crust. Be care­ful to cen­ter it over the fill­ing. The top crust should hang about 1″ below the edge of your pie plate. Just trim away any excess.

top crust draped over pie filling

Your pie crust may look a lit­tle rough at this point. The edges are uneven and the but­ter is start­ing to soft­en and make things a lit­tle shag­gy. Don’t pan­ic. You’re almost done and I promise you’re going to “pret­ty it up”. The key is to work as quick­ly as you can, so that but­ter does­n’t com­plete­ly melt.

Start fold­ing the edge of your top crust under. It should actu­al­ly fold under­neath the edge of the bot­tom crust. Press them togeth­er gen­tly to get a good seal. Work your way around the entire cir­cum­fer­ence of the pie, fold­ing and seal­ing as you go.

Finishing Touches: Crimping the Crust

pie crust with crimped edge

Once you have cre­at­ed a smooth round­ed edge around the whole pie, you can dec­o­rate the edge as you like. Some peo­ple use the tines of a fork to cre­ate a dec­o­ra­tive edge. I like the sim­ple crimp­ing method. 

I place the fore­fin­ger and mid­dle fin­ger of my left hand on the edge of the crust, in a v‑shape. Next, I use the fore­fin­ger of my right hand to gen­tly pull the pie crust upward between the two fin­gers of my left hand. It leaves a small crimp in the edge. Then I move over next to the crimp I just cre­at­ed and repeat the process, work­ing around the full edge of the home­made apple pie.

If you did­n’t cut any dec­o­ra­tive vents in the top crust, now is the time to use the tip of a knife and cut 4 small slits some­where near the cen­ter of the top of the pie. Vent­ing allows the steam to escape, which means your crust will be crispier.

Finishing Touches: Egg Wash & Sugar

Applying egg wash to top crust

Beat the egg in a bowl until the yolk and egg are ful­ly com­bined. Use a pas­try brush to brush a light coat­ing of the egg across the entire top of the pie.

Fin­ish the crust prepa­ra­tion with a sprin­kling of coarse sug­ar. This not only adds a slight sweet­ness, but will caramelize in the oven adding even more of a crunch to the tex­ture of the top crust. It’s a sim­ple, but tasty detail!

Sugar-sprinkled top crust ready for the oven

Baking Your Homemade Apple Pie

Now your pie is ready to bake. Place it into the pre­heat­ed oven and set your timer for 20 or 25 min­utes. It’s at this point that you will notice the edges of the crust are brown­ing real­ly well. How­ev­er, by the time the pie bakes for anoth­er 20 to 25 min­utes, the edges of the crust can get too dark. 

You can use foil to cov­er the edges of your crust at this stage. I pre­fer to use adjustable *sil­i­cone pie crust shields, though. They are easy to add to the pan and instant­ly adjust to the size I need. I for­got to take a pho­to of them for you, until my pie was baked and out of the oven. But, at that 20–25 minute mark, in the bak­ing time, is when you would apply them.

pie crust shields

Con­tin­ue bak­ing the pie for the full 45 min­utes. You may need an extra minute or two. Your apples should be ten­der and the crust gold­en brown and crisp. When you tap the crust, it should­n’t feel soft in any spot. If it does, give it a cou­ple more min­utes of bake time. If every­thing is great, pull it out and allow it to cool ful­ly on a wire rack.

baked homemade apple pie

Cool and Serve

The temp­ta­tion will be to cut into your pie imme­di­ate­ly, but I am beg­ging you to hold off for just a bit. If you cut it now, the crust will crum­ble more eas­i­ly and the fill­ing will ooze out of the crust onto your serv­ing plate.

If you want beau­ti­ful­ly pre­sent­ed slices, exer­cise patience and serve your pie when it is ful­ly cooled. This will lit­er­al­ly take hours. It is so worth the wait, my friend. Serve your pie, as is, or with a scoop of vanil­la ice cream. Either way, who­ev­er you baked this home­made apple pie for will be trans­port­ed to dessert nir­vana! You will be a rock star bak­er in their eyes.

You already are, in mine! 

Hugs, my friend! Send me a pic­ture of your beau­ti­ful pie!

homemade apple pie

More Rock Star Desserts for You to Try

Look­ing for more yum­my desserts and pies? Check out this del­ish Pecan Pie from Lit­tle House Big Alas­ka, or try the recipes for the delec­table desserts, below.

Fam­i­ly Favorite Choco­late Cake

chocolate cake

Soft Chewy Gin­ger Cookies

soft chewy ginger cookies

10 thoughts on “Homemade Apple Pie: Buttery, Flaky Crust & Delicious Apple Filling”

  1. i know apples aren’t in sea­son right now in my area, but I can’t wait to make this when I head home with a bushel from my favorite orchard. this looks amazing.

    Reply
  2. This apple pie has a per­fect crust, and of course that lus­cious apple fill­ing. It was deli­cious. Thanks for shar­ing. Will be mak­ing this again and again.

    Reply
  3. What a deli­cious Apple Pie. Just like my grand­ma used to make. I will def­i­nite­ly print this recipe and give it a try. Can’t wait.

    Reply

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