Homemade Apple Pie

Homemade Apple Pie is the quintessential American dessert—a sweet and tart apple filling, warmly spiced with cinnamon and nestled in a golden, flaky crust. Perfect for holidays, special occasions, or a cozy weekend treat, this pie is simple to make, full of nostalgic flavor, and always a crowd-pleaser.

Why You’ll Love This Recipe

This apple pie recipe balances everything you want in a classic dessert: tender, tart Granny Smith apples, a touch of sweetness, warm spices, and a buttery crust that bakes to golden perfection. The addition of apple juice concentrate enhances the apple flavor, while a sprinkle of coarse sugar on top adds a delightful crunch. It’s easy to make from scratch, yet tastes like it came straight from a beloved family bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 9-inch pie crusts (store-bought or homemade)

For the Filling:

• 6 to 8 Granny Smith apples, peeled and thinly sliced

• 2 tablespoons lemon juice

• ¾ cup sugar

• 2 tablespoons cornstarch

• 2 tablespoons all-purpose flour

• 1½ teaspoons apple pie spice

• ¼ cup apple juice concentrate (undiluted)

• 2 tablespoons butter, cut into small pieces

For the Crust Topping:

• 1 to 2 tablespoons whole milk (for brushing the crust)

• 1 tablespoon coarse or turbinado sugar

Directions

1. Prepare the Apples:
   In a large mixing bowl, toss the sliced apples with lemon juice to prevent browning.

2. Make the Filling:
   In a separate bowl, stir together the sugar, cornstarch, flour, and apple pie spice. Add the dry mixture to the apples and toss to coat evenly. Stir in the apple juice concentrate.

3. Assemble the Pie:
   Roll out one pie crust and fit it into a 9-inch pie dish (about 2 inches deep).
   Spoon the apple filling into the crust and dot the top with small pieces of butter.

4. Top the Pie:
   Roll out the second crust and place it over the filling. You can keep it whole with vent slits or cut it into strips to create a lattice top. Crimp the edges to seal the pie.

5. Add Finishing Touches:
   Brush the top crust with milk and sprinkle with coarse sugar for a sparkling, golden finish.
   Chill the assembled pie in the refrigerator for 15 minutes to firm up the crust.

6. Bake the Pie:
   Preheat the oven to 425°F (220°C). Place the pie on a parchment-lined baking sheet to catch any drips.
   Bake at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 40 minutes, or until the crust is golden and the filling is bubbling.

7. Cool Before Serving:
   Remove the pie from the oven and let it cool completely for at least 2 hours before slicing. This allows the filling to set properly.

Servings and timing

Servings: 8 servings
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Calories per serving: 390 kcal

Variations

• Apple blend: Use a mix of apples like Honeycrisp, Fuji, or Braeburn along with Granny Smith for more complex flavor.

• Caramel apple pie: Drizzle caramel sauce over the apple filling before adding the top crust.

• Nutty topping: Add chopped pecans or walnuts to the filling or sprinkle them on top with the coarse sugar.

• Mini pies: Use the same filling and crusts to make individual hand pies or mini pie tins.

• Spiced crust: Add a pinch of cinnamon or nutmeg to the pie dough for extra warmth.

Storage/Reheating

Room temperature: Store the cooled pie, loosely covered, at room temperature for up to 2 days.
Refrigerator: Store in the fridge for up to 5 days in an airtight container or wrapped tightly.
Freezing: Wrap the fully cooled pie tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Warm slices in the oven at 300°F (150°C) for 10–15 minutes or microwave individual slices for 20–30 seconds.

FAQs

Can I use store-bought pie crust?

Yes, store-bought crusts work well and save time. Homemade crust will offer more flavor and flakiness if you have time.

What apples are best for apple pie?

Granny Smith apples are ideal due to their tartness and firmness. You can mix in other varieties like Honeycrisp or Pink Lady for added sweetness and texture.

Do I need to pre-cook the apple filling?

No, this recipe bakes the apples raw, which helps them retain a firmer bite and fresher flavor.

How do I keep the crust from getting soggy?

Chilling the assembled pie before baking and baking at a high temperature initially helps keep the crust crisp.

Can I use apple pie spice substitute?

If you don’t have apple pie spice, mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice or cloves.

Should I peel the apples?

Yes, peeling the apples creates a smoother texture in the filling. Leaving the peels on is optional, but they may become chewy.

How do I prevent the edges from burning?

Cover the crust edges with foil or a pie crust shield during the last 20–30 minutes of baking if they’re browning too quickly.

Can I make the pie ahead of time?

Yes, the assembled pie can be covered and refrigerated overnight before baking, or baked and stored for serving the next day.

Why use apple juice concentrate?

It intensifies the apple flavor without watering down the filling. Make sure it’s undiluted for best results.

Can I use a different sweetener?

You can replace sugar with coconut sugar or brown sugar for a deeper molasses flavor.

Conclusion

Homemade Apple Pie is a timeless dessert that never fails to impress. With a perfectly spiced filling, tart-sweet apples, and a golden, flaky crust, this pie delivers the comforting taste of tradition in every bite. Whether served warm with ice cream or enjoyed chilled from the fridge, it’s a classic recipe you’ll want to make again and again.

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