Apple Pie from Scratch
The best apple pie all from scratch with options and fun crust outs using cookie cutters.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
- !Apple PIe Ingredients
- 1 double pie dough recipe see below
- 8 cups apples thinly sliced (see note)
- juice of half lemon
- 2 tablespoons cinnamon
- 4 tablespoons raw sugar
Pie Crust Ingredients
- 2 1/2 cups all purpose flour
- 15 tablespoons butter
- 1 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons iced cold water
!Apple Pie Instructions
Peel, core and slice apples thinly
Toss with lemon juice.
Mix cinnamon into sugar. Toss with apples.
Let sit for about an hour. Make Pie Crust. Refrigerate pie crust for at least 30 minutes.
After an hour you'll notice a juice from the apples is expelled.
Pie Crust Instructions
Divide pie dough in two. Roll out pie dough for the bottom to about 1/8 inch thick.
Place in bottom of pie pan. Fork bottom. Place in freezer for 10 minutes.
Toss apple mixture with 1 tablespoon of tapioca or corn starch.
Place into the pie.
Roll out second piece of dough. Place over top. Use your knife and make air vents.
Use egg wash or milk over the pie top. Sprinkle on raw sugar.
Bake for 50 minutes or until golden brown.
Apples: I use gala because I don't need to add a lot of sugar; they don't get too juicy, stay crisp. If you like juicier, mix gala (or that type of apple) with golden delicious.
For Christmas Apple Pie: Use Christmas cookie cut outs and two tablespoons of raspberry jam drizzled over the apples before you put the top on. To bring that Christmas flavor through even further, crush graham crackers on the top of the bottom crust before putting the apples on.