Homemade Pie Crust

For more detailed information on the homemade pie crust (specifically the lattice top), see my homemade pie crust recipe here. Making this crust truly takes no time at all, it’s only four ingredients, and it always tastes better than store-bought! That being said, you can absolutely use pre-made pie crust and just stick to the homemade filling.

For reference, I doubled the recipe that you see below when I filmed my apple pie recipe video! I wanted to have two extra dough balls in the fridge so that I could use them for another Thanksgiving pie that same week. If you would like to only make enough dough for just one pie, follow the recipe exactly as it’s written below.

Saving Extra Dough

If you’re like me and you doubled the crust recipe, here’s how to properly save the extra dough:

1. Wrap the extra dough balls very tightly in one layer of plastic wrap
2. Refrigerate them for up to 3 days before rolling them out and baking your next pie
3. If you will not be using them within 3 days, wrap them in a second layer of plastic wrap and place them in the freezer for 2-3 months.
4. When you’re ready to use your frozen pie dough, I recommend taking them out of the freezer and placing them in the fridge overnight before making your pie the next day. This will give the dough time to properly thaw.

Granny Smith Apples

When it comes to eating an apple as a snack, I never gravitate towards granny smith. But when it comes to an apple pie, granny smith always the answer! The tart flavor and firm texture of granny smith apples greatly impacts your homemade apple pie in the best way. They prevent the filling from becoming too mushy (we’re not making apple sauce), and that tart flavor perfectly pairs with the sweetness from the sugar mixture that you coat the apples in.

Why Cover the Edge?

Covering the edge of the pie with tinfoil before baking it for that first 25 minutes at 400 degrees ensures that the edge of the crust will not bake faster than the rest of the pie and, in turn, burn. Since the filling is pretty thick and contains tough apples that we want to soften, the pie needs to be in the oven for about an hour. However, if that delicate crust on the edge is directly exposed to the heat for that entire time, it will burn! This is because the edge of the pie is more exposed to the heat of the oven than the center, causing different areas of the pie to bake at different rates.

Warning: Be very careful when placing the tin foil around the edge and when taking it off! It can easily stick to the dough causing it to rip a little when you take it off.

Should I Serve the Pie Hot or Cold?

I have always loved a slice of cold apple pie with cold vanilla ice cream and a drizzle of caramel sauce on top. If you would prefer a warm slice of pie, I still HIGHLY recommend refrigerating your apple pie overnight before slicing & serving it the next day.

In order to do this, just allow your pie to fully cool after baking (this will take a few hours), wrap the pie in plastic wrap, and then place that in the refrigerator overnight. That extra time to cool will help solidify the juicy apple filling so that it doesn’t spread everywhere when you slice into it. It also gives you very even and sturdy slices the next day which makes it so much easier to plate!

bankobake

Apple Pie w/ Homemade Crust

Happy Apple Pie Season! There's nothing better than a tender apple filling with cinnamon and sugar, a crispy crust covering the top and bottom, and a generous scoop of vanilla ice cream right on top. Make this just because or for the perfect dessert at the center of your Holiday table!

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Prep Time 2 hours hrs

Cook Time 1 hour hr

Total Time 3 hours hrs

Course: Dessert

Ingredients Method

Ingredients

  

For the Crust (I like to double the crust recipe below to make 4 total dough balls. That is enough for two pies)

• 2 ½ cup all-purpose flour (351g)
• ½ tsp table salt (3g)
• 1 cup + 3 tbsp unsalted cold cubed butter (268g)
• ⅔ cup cold water (158ml)

For the Filling

• 7-8 large granny smith apples (2lbs + 1oz after peeling & slicing)
• ½ cup granulated sugar (104g)
• ⅔ cup lightly packed dark brown sugar (142g)
• 2 ½ tsp all-purpose flour (7g)
• 2 tsp ground cinnamon (6g)
• ⅛ tsp nutmeg
• ⅛ tsp allspice
• 1 tbsp fresh lemon juice (15ml)
• 2 tsp fresh lemon zest (6g)

For the Egg Wash

• 1 egg
• 1 tbsp water (15ml)

For the Topping

• 2 tbsp granulated sugar (30g)

Method

 

1. **In the recipe video, I doubled my crust recipe in order to get four total dough balls which will make two total pies (one crust for the bottom and one for the lattice top). If you would like to only make two dough balls for just one pie, keep the recipe as is. If you would like to double the recipe in order to make extras, you can refrigerate the extra dough balls for up to 3 days or wrap them in an extra layer of plastic wrap and freeze them for 2-3 months.
2. In a food processor, combine the flour, salt, and cold cubed butter for the crust. Gradually add the cold water in increments until it's incorporated into the dough. Place the dough on a clean counter (you will want to sprinkle extra flour on the counter as the dough ball will be sticky) and knead the dough by hand for 1-2 minutes.

   For more detailed dough instructions, click here.
3. Divide the dough into 4 equal parts, form them into uniform balls, wrap them well with plastic wrap, and refrigerate them for at least 1 hour. If you did not double the crust recipe, you will divide the dough ball in half as opposed to in quarters.
4. While the dough is chilling, peel & thinly slice the apples. I like to weigh my apple slices out to 2lbs + 1oz after they have been peeled and sliced.
5. In a large mixing bowl, combine all of the pie filling ingredients, including the sliced apples, and mix until all of the apple slices are well coated.
6. Grease a 9” deep dish pie pan with butter and preheat the oven to 400℉
7. On your clean counter, roll out 1 chilled dough ball so that it’s ~12”-13” in diameter. Place that in your greased pie pan and pinch the dough all around the edge. You want the sheet of dough to overlap on the edge of your pie pan so that you have enough to pinch. If you roll the dough out to exactly 9" in diameter, the dough will not go up high enough on the sides of the pie (we want that good crust!)
8. Fill your pie crust with the apple filling. Don’t pour the excess juices from the bottom of the bowl into the pie. That will make the bottom crust soggy!
9. Take your second chilled dough ball out of the fridge and roll it out to 12”-13” (just like the first one). Cut strips for your lattice work and top the pie as you’d like. Please see my homemade pie crust recipe here for a more detailed look on how to make a lattice top.
10. In a small bowl, whisk the egg and 1 tbsp of water for the egg wash. Brush the egg wash on top of the lattice work. Next, sprinkle the top with granulated sugar.
11. Carefully cover the edge of the pie with foil & bake at 400℉ for 25 minutes. Carefully remove the foil, turn the oven temperature down to 375℉, and continue baking for 35 minutes or until the top and edge of the pie is golden. As always, the baking time will vary depending on your oven so please keep an eye on the pie as it bakes
12. Allow the pie to fully cool before slicing & serving. I recommend topping each slice with vanilla ice cream & a drizzle of caramel sauce
13. To save the pie for later, allow it to fully cool after baking (this will take a few hours), then wrap it well with plastic wrap before refrigerating overnight. Refrigerating an apple pie overnight typically yields the best results as it allows everything to firm up, leaving you with a sturdy slice that is perfect for plating!