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Homemade Apple Pie Recipe

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. 

homemade apple pie with buttery flaky pie crust served on a white plate
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My hus­band says it’s the best apple pie recipe 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 sum­mer pic­nics, 4th of July, Thanks­giv­ing, Christ­mas or just 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 an apple pie is NOT dif­fi­cult, the process does have many steps.

baked homemade apple pie

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 to this apple pie recipe. 

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! 

Make this pie. You can do it! You’re gonna rock some­one’s world!

The Ingredients

For the Pie Crust:

  • Unbleached All Pur­pose Flour
  • Salt
  • COLD but­ter
  • Ice Water
row of red, green and yellow apples on a white surface

For the Apple Pie Filling:

  • Apples; peeled, cored and sliced (between 6 & 7 lbs)
  • Unbleached All Pur­pose Flour
  • Sug­ar
  • Cin­na­mon
  • Nut­meg
  • Lemon Juice

For Finishing the Apple Pie:

  • But­ter
  • Egg Wash
  • Coarse Sug­ar
homemade apple pie with butter crust

How to Make Homemade Pie Crust

We’ve con­vinced our­selves that pie crust for apple pie recipes, or any oth­er pie, is dif­fi­cult to make. It real­ly isn’t. There are just a cou­ple hard-and-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 recipe.

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

  1. Add the flour and salt to a large bowl. Stir them together. 
  2. Next, add the cold but­ter cubes to the flour/salt mixture. 
butter cubes added to flour -  homemade apple
  1. 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. 
  2. 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. 
  3. (Don’t let these next steps scare you off. Remem­ber, per­fect­ing this crust is a big part of mak­ing your apple pie absolute­ly deli­cious. It’s worth the effort and you can def­i­nite­ly do this.)
  4. 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
  1. 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.
  2. 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
  1. Mea­sure out 1/4 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.
  2. In the sum­mer, with all it’s humid­i­ty, that 1/4 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 1/2 cup.  I even used 1 Table­spoon more than that, today, to get mine to come togeth­er. After the ini­tial 1/4 cup, add the addi­tion­al water, 1 Table­spoon at a time, until you get the right consistency.
  3. 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
  1. 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. 
  2. 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

  1. Take the shag­gy ball of dough and divide it in half. 
Homemade Apple Pie dough divided in half
  1. 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
  1. While the dough is chill­ing, you can make your home­made apple pie fill­ing. (This apple pie recipe is deli­cious and you’ve just fin­ished the scari­est part. You’re rock­ing this!)

Making Homemade Apple Pie Filling

apples, spices and flour in saucepan to make homemade apple pie
  1. Peel, core and slice 10 cups of apples for the apple pie fill­ing. (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. Use the vari­eties of bak­ing apples avail­able in your area for your own apple pie recipe. I try to make the mix­ture equal thirds of each variety. 
  2. 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. 
  3. Begin heat­ing the apple pie fill­ing 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.
  4. 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 1/2″ 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!

The Recipe

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homemade apple pie

Homemade Apple Pie

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


The best but­tery flaky crust and scrump­tious apple fill­ing.  It’s a time invest­ment, but this apple pie recipe is EASY and so delicious!


Units Scale

For the Crust:

  • 2 1/2 cups all pur­pose flour
  • 1 tea­spoon salt
  • 1 cup but­ter, (cold, cold, cold but­ter, cut into small cubes)
  • 1/4 to 1/2 cup ice water

For the Apple Filling:

  • 9-10 cups of apples; peeled, cored and sliced (between 6 & 7 lbs)
  • 1/4 cup all-pur­pose flour
  • 3/4 cup sug­ar
  • 1 Table­spoon cinnamon
  • 1/4 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.) 


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 cubed 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 1/4 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 1/4 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 1/4″ 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. 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.


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.

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Cat­e­go­ry: Dessert, Pas­try, Pie
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

More Dessert Recipes for You to Try

Not quite ready for mak­ing your own pie crust, yet? Check out this deli­cious Depres­sion Era Water Pie recipe from Sher­rie, over at Cook Like A Master!

Anoth­er per­fect Fall apple dessert! You have to try Hei­di’s Apple Cof­fee Cake! It’s as beau­ti­ful as it is delicious!

You can’t go wrong with this deli­cious Cran­ber­ry Cus­tard Pie! It’s a scrump­tious Fall and Win­ter dessert that will be a wel­come addi­tion to any hol­i­day table. Plus, it’s vegetarian.

You’ll love this Hon­ey Cake from Robin at All Ways Deli­cious. It’s per­fect for Rosh Hashanah or any time a moist, ten­der cake with sweet hon­ey fla­vor fits the menu. So delicious!

Check out this scrump­tious Pecan Pie from Lit­tle House Big Alas­ka. Lau­ra will have your mouth water­ing with this fab­u­lous pie!

A beau­ti­ful and deli­cious Nutel­la Straw­ber­ry Grilled Pound Cake Sand­wich, from Paula, at Call Me PMc are going to be a new favorite dessert!

Love pie but don’t need a whole one? Try this Sin­gle Serve Apple Pie from Lisa at Lit­tle Bit Recipes.

Family Favorite Chocolate Cake

chocolate cake

Soft Chewy Ginger Cookies
soft chewy ginger cookies

11 thoughts on “Homemade Apple Pie Recipe”

  1. 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.

  2. 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.


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