Best Apple Pie Recipe

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Classic Homemade Apple Pie is filled with two types of apples, sugar, cinnamon and nutmeg in a flaky pie crust. Baked in a traditional pie plate or a cast iron skillet this is BEST apple pie recipe with homemade pie crust.

Homemade apple pie is simple to make. With this classic apple pie recipe there’s no need to precook apples or make apple pie filling. This is my mom’s old-fashioned apple pie recipe, straight from our farm kitchen! For this recipe I cooked this apple pie in a cast iron skillet. You can also bake homemade apple pie in a Pyrex pie plate.

Some of my favorite pie recipes are Cherry Pie Filling, Blueberry Slab Pie, Easy Pecan Pie, and Best Pumpkin Pie. And of course- grandma’s French Meat Pie.

Best Kinds of Apples for Apple Pie:

One of the most popular baking apple is Granny Smith for it’s tart and tangy flavor and firmness. We add a splash of sweetness and texture by mixing Granny Smith apples with either Macoun or Macintosh apples. Check out Bob’s Red Mill website for their guide on the best apples for apple pie.

HOW TO MAKE CLASSIC APPLE PIE:

Step 1: Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.

Step 2: On a lightly floured work surface, roll out the bottom crust. Spray a 10 or 12-inch cast iron skillet with cooking spray or lightly coat with canola oil, using a clean paper towel. Place the rolled out crust in the bottom. Gently press into the pan lightly, using your fingers. Use kitchen sheers to trim the edges of the crust, to about 1/2-inch past the pan rim.

Step 3: Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.

How to Thicken Apple Pie Filling:

I use instant tapioca to thicken most of my pie filings. This thickens pie fillings without giving you any taste or unwanted texture. You can also use tapioca flour or cornstarch.

Step 4: Roll out the top crust. Cut strips, using a small pizza cutter or pastry cutter. Place strips of pie crust all going one direction over the prepared pie. Pull back every other strip and place another strip of pie crust, going the opposite direction. Gently place the pie strips you pulled back, back into place. Repeat until you have completely covered the pie.

Step 5: Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.

Step 6: Place in a preheated 400 degree F oven for 1 hour. When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape, allowing the pie to continue cooking and while not burning the crust. Use a sharp knife to check the softness of the apples. Let cool for at least an hour before slicing.

Traditionally, we always baked apple pies or any sort of pie in a glass pie dish. But, over the last few years, I’ve found that there’s nothing quite like baking a homemade pie in cast iron. The bottom crust and filling cooks perfectly. No soggy bottom crust, ever. If you’re looking for a great cast iron pan to bake a pie in, you’ll find a great selection on Amazon! I’m loving their 2-handle pans! (The 17-inch one is great for homemade pizza and the 12-inch or 10.25-inch are great for pies and everything else!)

Don’t forget to order sheets of parchment paper. They are so much easier to work with than the roll!

How to make Homemade Pie Crust Flaky:

Always keep your pie dough cold. Place it back into the fridge if needed. This keeps the fat particles cold and make the pie dough flaky. Don’t overwork your pie crust! This is essential!

For more great Thanksgiving desserts be sure and check out Homemade Pumpkin Pie, Pumpkin Pound Cake, and Easy Blueberry Pie.

Baker’s Tip:

Sometimes I just use a simple crust and use a sharp knife to cut air vents in the top. Other times, I love a simple lattice crust. Just take a small pizza cutter or pastry cutter to cut strips of pastry dough. Then weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork. Brush with an egg wash and bake for a little over an hour. My mom always liked the apples to be slightly soft, so that’s the way we prefer our pie. If you like your apples a little more firm, you can bake for less time. Let the pie cool before slicing, so your filling can set.

Love apple desserts? Be sure and try Fried Apple Hand Pies, Apple Fritters, Easy Caramel Apples, and Homemade Apple Crisp. For more great pie recipes for Thanksgiving visit Cook’s Illustrated.

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5 from 10 votes

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Best Homemade Apple Pie

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

All American dessert is Best Ever Homemade Apple Pie. Baked in a Lodge cast iron skillet and using seasonal, locally grown apples.

Course: Breakfast or Brunch, Dessert

Cuisine: American, Southern

Keyword: apple pie, cast iron apple pie

Servings: 6 people

Calories: 350kcal

Author: Jessica Robinson

Equipment

• Lodge Dual Handle 12 inch pan
• Half Sheet Pans
• Parchment Paper (Half Sheet pan)

Ingredients

• 6 granny smith apples peeled and cut up
• 6-8 Macoun or McIntosh apples peeled and cup up
• 1 cup granulated sugar adjust based on how tart your apples are
• 3-4 tablespoons lemon juice
• 4 tablespoons instant tapioca
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• pie crust either homemade or store bought

Instructions

• Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
• On a lightly floured work surface, roll out the bottom crust. Spray a 10 or 12-inch cast iron skillet with cooking spray or lightly coat with canola oil, using a clean paper towel. Place the rolled out crust in the bottom. Gently press into the pan lightly, using your fingers. Use kitchen sheers to trim the edges of the crust, to about 1/2-inch past the pan rim.
• Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.
• Roll out the top crust. Cut strips, using a small pizza cutter or pastry cutter. Place strips of pie crust all going one direction over the prepared pie. Pull back every other strip and place another strip of pie crust, going the opposite direction. Gently place the pie strips you pulled back, back into place. Repeat until you have completely covered the pie.
• Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.
• Place in a preheated 400 degree F oven for 1 hour. When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape, allowing the pie to continue cooking and while not burning the crust. Use a sharp knife to check the softness of the apples. Let cool for at least an hour before slicing. This will allow the pie filling to set. Enjoy with vanilla ice cream and whipped cream.

Nutrition

Calories: 350kcal | Carbohydrates: 92g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 397mg | Fiber: 9g | Sugar: 71g | Vitamin A: 197IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 1mg

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