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Grandma's Homemade Apple Pie

Jen Paleracio
Flaky crust and a filling of sliced apples that are flavored with cinnamon, brown sugar, nutmeg, and butter. The pie is baked until the apples soften and the crust turns golden brown. This apple pie is made with love and care!
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American

Equipment

  • Mixing bowls
  • Rolling Pin
  • 9" Pie dish
  • Measuring spoons
  • Measuring cup
  • Saucepan
  • cutting board
  • knife

Ingredients
  

PIE CRUST

  • 3 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 2 tablespoons white granulated sugar
  • 1 cup butter or 2 sticks
  • 1/4 cup ice cold water, more if needed

APPLE PIE FILLING

  • 8 medium size apples, peeled, sliced, and cut into bite-sized pieces
  • 3/4 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 2 tablespoons lemon juice or juice of one lemon
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon zest, or zest of one lemon

CARAMEL APPLE SAUCE

  • Juices from the macerated apples, about 2-3 cups
  • 1 tablespoon cornstarch
  • 4 tablespoons unsalted butter

EGG WASH

  • 1 egg yolk
  • 1 tablespoon whole milk or cream

Instructions
 

DOUBLE CRUSTED PIE

  • COMBINE: In a large bowl, combine flour, salt, and sugar. Add butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs. See NOTE #1
  • ADD WATER: Make a well in the center of the flour mixture. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix. See NOTE #2
  • WRAP AND CHILL THE DOUGH: Shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes or an hour. While the dough is resting in the fridge, make the apple pie filling (see instructions below).
  • ROLL OUT THE DOUGH: Remove the chilled-out dough from the fridge and divide it in half. Wrap half of the dough in plastic wrap and place it back in the fridge while working on the other half. Dust the surface and rolling pin with flour and roll out the dough to fit your pie dish.
  • TRANSFER: Gently fold the dough onto your rolling pin and place it into the dish, unfolding it carefully as you go. Trim any excess dough from around the edge, leaving 1/2 inch of dough hanging over the edge. Then, fold the excess dough under itself, creating a thicker edge. Refrigerate, then start working on the other half of the dough for the top crust. See NOTE #3
  • WORK ON THE TOP CRUST: You'll roll out the other half the same way you rolled out the bottom crust. This time, you'll place the rolled-out dough on a baking sheet pan and chill.
  • FILL THE PIE DISH: Remove the chilled bottom crust and fill it with the apple pie filling. Then remove the chilled top crust from the fridge (the one you place on a baking sheet pan). Place it on top of the filled bottom crust, closing the pie. Fold the edges and seal the pie making sure to press firmly to close it tight.
  • CRIMPING: Use your index finger and thumb to create a "V" shape in the crust, with the tip of the "V" pointing towards the center of the pie. Use the knuckle of your other index finger to guide the crimping. Place it on the inside of the crust, directly opposite the "V" you just created. Use your index finger and thumb to pinch the crust around the knuckle, creating a crimped edge. Move your knuckle to the next spot, directly next to the crimp you just made. Repeat the pinching process, working your way around the entire pie. Alternatively, you can use a fork to create a decorative edge, if desired. See NOTE#4
  • EGG WASH AND BAKE: Use half of the egg wash first. Using a pastry brush, lightly brush the egg wash over the surface of the pie. Make sure to cover the entire surface evenly, but be careful not to let the egg wash pool or run. Chill the pie for 5 minutes. Then remove from the fridge and use the rest of the egg wash to brush on top and around the edges of the pie (option to sprinkle brown sugar on top). Cut 4-3 slits on top for steam to release. Bake at 425ºF for 20 minutes or until golden brown. Cover with foil if it gets too dark, then reduce the heat to 350ºF and bake for another 45 minutes. If you have a thermometer you can check the internal temperature of the pie - it should be around 190-200ºF when fully baked.

HOW TO MAKE THE APPLE FILLING

  • PEEL AND CUT THE APPLES: In a large bowl, add water and lemon juice (place in a bowl with water and lemon juice to prevent them from browning while cutting the rest of the apples). Peel the apples, use a melon baller to core the apples, and trim the top and bottom. Slice the apples then cut them into bite-sized pieces. Drain, and place them back in the bowl.
  • MACERATE THE APPLES: Add the brown sugar, white sugar, lemon juice, cinnamon, nutmeg, salt, cornstarch, and stir until the apples are evenly coated. Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes, or up to 2 hours, stirring occasionally. Drain the excess liquid from the apples before using them in your pie.
  • MAKE THE CARAMEL AND FILL THE CRUST: Once the apples have released their juices, strain the liquid and transfer it to a small saucepan. Add cornstarch to the mixture and whisk until smooth. Bring the mixture to a boil over medium heat, stirring constantly, until thickens. Remove the saucepan from the heat and add in a few tablespoons of butter, whisking until it's melted and fully incorporated. Allow the mixture to cool slightly before pouring it over your apples. Stir until the apples are evenly coated, and pour them over the bottom pie crust.

Video

Notes

NOTE #1: Cutting butter into flour is a technique used in making pie dough. It involves combining butter with flour in a way that creates small, pea-sized pieces of butter coated with flour. This process is usually done with a pastry cutter, two knives, or even with your fingers. As you work, make sure the butter is coated with flour by pressing it into the mixture with your fingers. The goal is to have small pieces of butter that are about the size of a walnut. 
 
NOTE #2: One common mistake is overworking the dough, which can result in a tough and chewy crust. Remember:  (1) Use cold ingredients, this will help keep the dough from becoming too soft and sticky as you work it. (2) Mix it just enough, when mixing the dough, stop as soon as it comes together and avoid kneading or handling it too much. Overworking the dough can cause the gluten to develop and make the crust tough. (3) Chill the dough, after mixing, wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes. This will help relax the gluten and make the dough easier to roll out. (4) Roll it out gently, when rolling out the dough, use a light touch and avoid pressing too hard. Roll it out to the desired size and shape, then transfer it to your pie dish. (5) Lightly flour your rolling pin and surface, do not use too much flour which can result in tough and chewy dough. 
 
NOTE #3: Wrap the pie crust in plastic wrap if you're chilling it for more than 5 minutes. This step prevents the crust from drying out and forming a hard surface. It also prevents it from shrinkage. if the crust is left uncovered it may start to shrink or warp as it cools in the fridge. This can make it more challenging to fit into the pie dish and result in an uneven or misshapen crust. 
 
NOTE #4: There are many decorative crimping techniques you can use to add some flair to the edges of your apple pie. One technique is called "rope crimping," which involves using your fingers to pinch the dough into small, upward-pointing peaks around the edge of the pie. Another technique is called "scalloped crimping," which involves using a fork to press the dough around the edge of the pie, creating a wavy, scalloped edge. You could also try "diamond crimping," which involves using a knife to make diagonal cuts in the dough around the edge of the pie and then folding alternate corners inwards to create a diamond shape. Whatever technique you choose, be sure to have fun and get creative with your pie crust!
 
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Keyword cinnamon, classic dessert, comfort food, double crusted pie, fall baking, family recipe, flaky crust, fresh apples, love and care, pie crust, sweet and tart, traditional, warm and cozy