Homemade Apple Pie Recipe
There is nothing like making a homemade apple pie from scratch during the fall and winter holidays. My version has a rich double crust and a filling made with tart and sweet apples that caramelize perfectly in the oven. I like to top each slice with a scoop of ice cream and a drizzle of caramel for a dessert that always has my family asking for seconds.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 stick cold unsalted butter, cut up
- ½ cup cold rendered bacon fat
- pinch coarse salt
- 1 tablespoon granulated sugar
- ¼ cup cold water
- 1 whisked egg
For the Apple Pie Filling:
- 5 medium-sized cored and sliced Granny Smith apples
- 5 medium-sized cored and sliced Fuji Apples
- Juice of 1 large lemon
- 6 tablespoons melted unsalted butter
- 1/3 cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 whisked large egg
- 1 tablespoon turbinado sugar
Instructions
For the Crust:
- Add the all-purpose flour to a food processor along with some cut up cold unsalted butter, cold rendered bacon fat, salt, and sugar.
- Pulse the ingredients until it is combined, and the butter is about the size of a pea or rice and slowly drizzle in water while pulsing. The pie crust should come together to form a ball at this point.
- Divide the pie crust in half, wrap in plastic and refrigerate until ready to use.
For the Apple Pie:
- Start by peeling the apples using a peeler or a paring knife. Next, you want to remove the apple from the core by slicing around and then slicing it about ¼” to 1/8” thick.
- Add the sliced apples to a bowl and add lemon juice, melted butter, brown sugar, sugar, cinnamon, flour, and corn starch.
- Mix all of the ingredients thoroughly ensuring the apples are completely coated. Refrigerate until ready to use.
- Roll out 1 of the chilled pie doughs on a clean surface dusted with flour until it is about 1/8” thick.
- Transfer the dough to a fluted 9” pie pan and form it to the pan and flutes cutting off and discarding any excess dough.
- Add the apple pie filling to the pie pan and flatten out until even.
- Roll out the second chilled pie dough on a clean surface dusted with flour until it’s about 1/8” thick. Place the dough on top of the apples completely covering it and pinch the outside edge to the other pie dough cutting off and discarding any excess.
- Brush the top of the pie dough with 1 whisked egg.
- Cut 4 slits in the center of the pie to help it bake and rise.
- Sprinkle 1 to 2 tablespoons of turbinado sugar on top and then bake at 400° on the lower third rack for 30 minutes, then turn down the heat and bake the pie at 375° for 30 minutes.
- Completely cool the pie to room temperature before serving with vanilla ice cream and caramel.
Notes
I highly recommend for making my apple pie recipe to always keep the butter and bacon fat cold in the pie crust before rolling out the dough. When the fats stay cool, the crust bakes up flaky and stay intact in the oven.
Use the right dish: I like to bake my apple pie in a deep casserole dish because it gives plenty of room for the filling and helps the crust bake evenly.
Add water if needed: If the pie crust does not hold together when I pinch it, I drizzle in a little cold water while pulsing until it does. Prep ahead: When I want to prep early, I keep the sliced apples in pineapple juice to prevent them from browning for up to two days. Skip pre-cooking: My recipe does not require cooking the apples before baking, so I keep them fresh and let the oven do the work. Cooling time: I allow the pie to cool completely, which can take 6 to 8 hours, so the filling sets perfectly before serving. Turbinado sugar: Sugar in the raw is another name for turbinado sugar, and it adds a nice crunch to the top of the pie. Make-Ahead: For freshness, this pie overall can be made up to 3 days ahead. How to Store: This will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well, covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving. How to Reheat: It can be served cold, but if you like it warm, simply heat up a slice in the microwave for 30 seconds.
Add water if needed: If the pie crust does not hold together when I pinch it, I drizzle in a little cold water while pulsing until it does. Prep ahead: When I want to prep early, I keep the sliced apples in pineapple juice to prevent them from browning for up to two days. Skip pre-cooking: My recipe does not require cooking the apples before baking, so I keep them fresh and let the oven do the work. Cooling time: I allow the pie to cool completely, which can take 6 to 8 hours, so the filling sets perfectly before serving. Turbinado sugar: Sugar in the raw is another name for turbinado sugar, and it adds a nice crunch to the top of the pie. Make-Ahead: For freshness, this pie overall can be made up to 3 days ahead. How to Store: This will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well, covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving. How to Reheat: It can be served cold, but if you like it warm, simply heat up a slice in the microwave for 30 seconds.
Nutrition
Calories: 443kcalCarbohydrates: 64gProtein: 4gFat: 20gSaturated Fat: 9gCholesterol: 46mgSodium: 89mgPotassium: 195mgFiber: 5gSugar: 33gVitamin A: 307IUVitamin C: 6mgCalcium: 31mgIron: 2mg