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sliced of apple pie on a plate with ice cream and caramel sauce

Homemade Apple Pie Recipe From Scratch

There is nothing like an apple pie recipe from scratch during the fall months & winter holidays that is topped off with ice cream and caramel.
Course Dessert
Cuisine American
Prep Time 22 minutes
Cook Time 1 hour
Servings 10
Calories 443kcal


Apple Pie Crust:

  • 2 ½ cups Bob’s Red Mill All-Purpose Flour
  • 1 stick cold unsalted butter cut up
  • ½ cup cold rendered bacon fat
  • pinch of sea salt
  • 1 tablespoon sugar
  • ¼ cup cold water
  • 1 whisked egg

Apple Pie Filling:

  • 3 pounds of 5 each peeled cored and sliced Granny Smith and Fuji Apples
  • Juice of 1 large lemon
  • 6 tablespoons melted unsalted butter
  • 1/3 cup brown sugar
  • ½ cup sugar
  • 1 tbsp ground cinnamon
  • 2 tablespoons flour
  • 2 tablespoons corn starch


  • Preheat the oven to 400°.
  • Dough: Add the flour, butter, bacon fat, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
  • Divide the dough in half, wrap in plastic and chill for 20 minutes
  • Filling: Combine all of the ingredients together in a large bowl and mix thoroughly. Chill in the refrigerator until ready to use.
  • Remove the dough from the refrigerator and add to a clean surface dusted with flour and roll out each dough with a pin until they are each 1/8” thick.
  • Transfer 1 of the rolled-out doughs to a fluted 9” pie pan and form completely. Cut off and discard, and excess.
  • Add the chilled apples to the pie pan and flatten out to level.
  • Add the other rolled out dough to the top and form it to the other pie dough pinching it on the outside edges. cut off and discard any excess
  • Brush the top of the pie with the whisked egg completely coating it. Optionally sprinkle on sugar.
  • 10. Cut 4 slits in the center of the pie and bake at 400° for 30 minutes. Turn the heat down to 375° and bake for 30 minutes.
  • 11. Cool completely to room temperature and serve with ice cream and caramel.


Chef Notes:
• My combination of choice are the ones on the opposite ends of the sweet and sour flavor spectrum, Grammy Smith and Fuji apples.
• If you just want to do the prep now and make the pie later, hold the sliced apples in pineapple juice to help keep them from turning brown.
• When making the crust, It’s important for the butter and bacon fat to keep cool so that the pie does not fall while in the oven.
• How to Reheat and Serve: Apple pie can be served cold, but if you are one of those who like warm apple pie, simply heat up a slice in the microwave for 30 seconds. Serve the apple pie with whipped cream or ice cream and caramel sauce.
• How to Store: Apple pie will hold in the refrigerator, covered for up to 7 days. Likewise, apple pie freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.


Calories: 443kcal | Carbohydrates: 64g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 89mg | Potassium: 195mg | Fiber: 5g | Sugar: 33g | Vitamin A: 307IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 2mg