Homemade Apple Pie
If you’re from New England, Homemade Apple Pie is a staple in most homes. I grew up with this homemade apple pie recipe. And in the fall, this was part of what we made weekly and a standard pie for the holidays.
I am pretty proud of the fact that this particular apple pie recipe won an Apple Pie contest! It actually beat out two apple pie’s made by very well respected local chefs! And it’s so simple to make. Ingredients are basic and what most people already have on hand in their pantry. You can make your pie crust or use store-bought pie crust for quick prep and convenience. It’s a basic but so simple apple pie recipe.
Several years ago, we planted an apple tree in our front yard, not putting much hope into it ever having enough apples to harvest. Boy were we wrong! Some years, our one little tree produces enough apples for several pies, apple bread, applesauce and other treats. And when we don’t pick them in time and they drop onto the yard, our boys (Zeus and Thor) make sure they don’t go to waste 😊🐾
Ingredients for Homemade Apple Pie
- 2 – 9-10 inch pie crusts – homemade or store bought.
- 5-6 large apples (6 cups) – peeled, cored and sliced
- Sugar
- Flour
- Cinnamon
- Nutmeg
- Butter
- Pinch of salt
How to make
Preheat oven to 425 degrees Fahrenheit.
Prepare 9-inch pie plate by spraying with spray oil or wipe inside with thin coat of olive or vegetable oil to help prevent sticking. Roll out bottom pie crust in a circle to fit pie plate with enough dough to hang about 1 inch over plate edge. Then place in the pie plate.
Place sliced apples in a large mixing bowl.
In a small mixing bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt.
Mix dry ingredients with the sliced apples.
Next, place apples in prepared pie plate. Sprinkle the cubed butter over the apples.
Next, roll out top crust to fit pie plate and place it over the apples. Pinch the edges to seal the top and bottom crust together making a V-shaped decorative wave pattern around the edge. Or use a fork to crimp together if you prefer that method.
Using a knife, make 4 to 5 two-inch slices in the top crust to allow venting while it cooks.
Before placing in the oven, either use a metal pie crust edge cover or use aluminum foil to cover the edges. Aluminum foil method pictured below.
Pictured to the left is the aluminum foil method. Crimp a 2-3 inch strip of aluminum foil over the edge of the crust to form a ring around the edge. This will prevent excess browning.
Place pie on oven and bake for 30 minutes, then remove crust cover. Reduce heat to 375 degrees Fahrenheit and bake an additional 15 minutes or until the crust is browned and juices bubble through the slits on the top of the crust.
Remove from oven and let cool for approx. 15-30 minutes before slicing.
Enjoy!!!
What apples are best to use
A firm apple that is tart and sweet:
- Granny Smith – firm, tart with some sweetness. Holds together well when baked.
- Cortland – sweet and slightly, also great for pies and holds together well. I tend to use this apple or a combination of apples.
- Gala – mild sweet flavor
- Red Delicious – mild sweet flavor, crisp and holds well when cooked
- Macintosh – sweet and tart, slightly softer apple but still good for pies.
- Pink Lady – perfect blend of sweet and tart, can also be slightly softer but still works well for pies.
FAQS
- Can I freeze my pie – YES! I always freeze at least one pie in the fall. It will last up to 3 months. Make the pie according to the recipe but do not bake. Wrap the whole pie in reusable wrap (or plastic wrap). I try to use reusable wrap/storage wrap to avoid plastic as much as possible. When ready to bake, take the pie out of the freezer for at least 2 hours, then bake as usual!
- It’s important to cover the crust for that first 30 minutes so as not to burn the crust.
- If you prefer your apples chopped feel free to do so! Both sliced or chopped work great.
Other recipes you might like:
Homemade Apple Pie
Equipment
- 1 9-inch pie plate
- Aluminum foil or pie crust edge cover
Ingredients
- 2 9-inch Pie crusts
- 6 cups apples, peeled, cored and sliced 5-6 large apples
- ¾ cup sugar
- ⅓ cup flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch salt
- 2 tbsp butter, cubed
Instructions
- Preheat oven to 425°F.
- Prepare 9-inch pie plate by spraying with spray oil or wipe inside with a thin coat of olive or vegetable oil to help prevent sticking.
- Roll out bottom pie crust in a circle to fit pie plate with enough dough to hang about 1 inch over plate edge.
- Place sliced apples in a large mixing bowl.
- in a small mixing bowl, whisk together the sugar, flour, cinnamon, nutmeg and salt.
- Mix dry ingredients with the sliced apples.
- Next, place apples in prepared pie plate. Sprinkle the cubed butter over the apples.
- Next, roll out top crust to fit over pie plate and place it over the apples. Pinch the edges to seal the top and bottom crust together and to form a v-shaped decorative wave around the edge.
- Using a knife, make 4 to 5 two inch slices in the top of the crust to allow venting while cooks.
- Next, use a metal crust cover or crimp a 2-3inch strip of aluminum foil over the edge of the crust to form a ring. This will prevent excess browning. Remove last 15 minutes of cooking.
- Place in oven and bake for 30 minutes. Remove foil or crust edge cover. Reduce heat to 375°F and bake for an additional 15 minutes or until crust is brown and juices bubble through the splits on the top of the crust.
- Remove from oven and cool for 15-30 minutes before serving.
- Enjoy!
Nutrition
About Post Author
