Homemade Apple Pie

There’s nothing more comforting than the smell of a freshly baked homemade apple pie filling your kitchen. With a buttery, flaky crust and a warm spiced apple filling, this classic dessert is a nostalgic favorite. Whether you’re baking for a holiday table, Sunday supper, or simply craving a timeless treat, this from-scratch apple pie delivers in both flavor and presentation—complete with a beautiful lattice top.

Why You’ll Love Homemade Apple Pie

• Flaky, tender crust made from scratch for unbeatable texture
• Perfectly spiced apple filling with the right balance of sweet and tart
• Rustic lattice topping makes it stunning and traditional
• Great for gatherings or cozy family meals
• Made with basic pantry ingredients

Ingredients

The Pie Crust

• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 cups Crisco
• 1 egg
• 1 Tbsp. white vinegar

Pie Filling

• 6–7 cups peeled and sliced apples (such as Granny Smith, Honeycrisp, or a mix)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter, cut into small pieces

Topping

• 4 tbsp melted butter
• 1 tablespoon granulated sugar (for sprinkling)

Directions

Make the Pie Dough

1. In a large bowl, combine the flour, salt, and sugar.
2. Add Crisco and cut into the flour using a pastry cutter until the mixture resembles coarse crumbs.
3. In a separate measuring cup, beat the egg with a fork. Add the vinegar, then fill with cold water up to the 1-cup mark. Stir to combine.
4. Pour the egg mixture into the flour mixture and gently mix until the dough forms a soft ball. Use your hands if needed.
5. Divide dough into 3 portions. Use 1/3 for the bottom crust, 1/3 for the lattice top, and reserve the final third for future pies (or discard if not needed).

Roll Out the Bottom Crust

1. Roll one portion of the dough on a floured surface into a circle to fit your pie pan.
2. Place the dough into the pan, allowing excess to hang over the sides.
3. Gently press the dough into the corners and sides. Trim excess dough using scissors or a knife.

Prepare the Apple Filling

1. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Mix thoroughly to coat all the apples.
2. Pour the filling into the prepared pie crust.
3. Dot the top with small pieces of unsalted butter.

Create the Lattice Top

1. Roll out the second dough portion into a large circle. Cut it into strips 1/2 to 3/4 inch wide.
2. Lay half the strips across the pie in one direction.
3. Fold back every other strip halfway and lay one strip perpendicular to those.
4. Unfold the folded strips, then fold the opposite strips and lay down the next perpendicular strip.
5. Repeat until the lattice is complete.
6. Trim the edges and crimp the top and bottom crusts together using your fingers or a fork.

Bake the Pie

1. Preheat oven to 425°F (218°C).
2. Place the pie in the center of the oven and bake for 15 minutes.
3. Reduce temperature to 350°F (177°C).
4. Open oven, check crust, and bake an additional 45 minutes.
5. At 20 minutes into the second bake, brush the lattice crust with melted butter and sprinkle with sugar.
6. At 30 minutes, tent the pie with foil if the crust is golden to prevent over-browning. (Create a foil tent by folding a sheet and creasing it to stand above the crust.)

Cool and Serve

1. Remove the pie from the oven after 45 minutes total at 350°F.
2. Cool on a wire rack for 3 hours to allow filling to set.
3. Slice into generous 2-inch pieces and serve with ice cream or whipped cream.

Pro Tips and Variations

• Use a mix of apples like Granny Smith and Honeycrisp for depth of flavor.
• Make ahead: Dough can be made up to 2 days in advance.
• Customize spices: Add cloves or cardamom for a twist.
• No lattice? Use a solid top crust and cut vents for steam.

Serving Suggestions

Serve warm with vanilla ice cream

• Add a drizzle of caramel sauce
• Great alongside coffee or spiced cider
• Perfect for holidays or Sunday dinners

Storage/Reheating

• Room Temperature: Keep covered for up to 2 days.
• Refrigerate: Store up to 5 days. Reheat slices in the microwave or oven.
• Freeze: Wrap cooled pie tightly and freeze for up to 2 months. Thaw overnight in fridge and warm before serving.

FAQs

Can I use store-bought crust?
Yes, but homemade gives the best texture and flavor.

What apples are best?
Granny Smith for tartness, Honeycrisp for sweetness and firmness, or a mix of both.

Can I freeze unbaked pie?
Yes—assemble, wrap tightly, and freeze. Bake from frozen at 425°F for 20 minutes, then 350°F for 55–60 minutes.

Conclusion

This homemade apple pie delivers everything you crave in a classic dessert—tender spiced apples, a flaky golden crust, and nostalgic flavors in every bite. Whether for Thanksgiving or a cozy evening in, it’s a timeless recipe you’ll return to again and again.

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