Apple Pie Recipe – Best Homemade Crust & Cinnamon Filling

Last Updated on 4 months by Neha Deshmukh

Apple Pie Recipe – Best Homemade Crust & Cinnamon Filling

Hey everyone! There’s just something about the aroma of a warm apple pie baking in the oven, isn’t there? It instantly feels like home, like cozy evenings and happy memories. This apple pie recipe is a bit of a labor of love, but trust me, the result is so worth it. I first made this for a family gathering, and it disappeared within minutes! It’s become a tradition ever since. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any apple pie. We’re talking a flaky, buttery homemade crust paired with a perfectly spiced, melt-in-your-mouth apple filling. It’s the kind of pie that makes people ask for the recipe – and now, I’m sharing it with you! It’s perfect for fall, the holidays, or honestly, any time you need a little comfort in your life. Plus, it’s surprisingly adaptable – I’ll share some fun variations later on.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 350 gms All-purpose flour
• 1 tsp salt
• 2 tbsp granulated white sugar
• 226 gms unsalted butter (chilled)
• ?? – ?? cup ice water
• 1 kg green apples (peeled, cored, sliced)
• 50 gms granulated white sugar
• 55 gms light brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• ?? tsp salt
• 2 tbsp unsalted butter
• 1.5 tbsp cornstarch

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Chilled Butter for Flaky Crust: Seriously, don’t skip chilling the butter! It’s the key to that beautiful, flaky crust. I even pop my flour in the freezer for 15 minutes before starting.
• Apple Varieties for Flavor & Texture: I love using a mix of green apples like Granny Smith for tartness and something a little sweeter like Fuji or Honeycrisp. A blend gives the filling a lovely complexity.
• Cinnamon Quality: Good quality cinnamon makes all the difference. If yours has been sitting in the pantry for ages, it might be time for a fresh jar. The aroma will thank you!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the pie crust: In a food processor, pulse the flour, salt, and sugar until combined. Add the chilled butter and pulse until the mixture resembles coarse meal.
2. Add the water: Gradually add ice water, a tablespoon at a time, until the dough just comes together. Don’t overwork it!
3. Chill the dough: Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least an hour. This is crucial for a flaky crust.
4. Make the filling: While the dough chills, toss the sliced apples with the granulated sugar, brown sugar, lemon juice, cinnamon, and a pinch of salt. Let it sit for about 30 minutes – this helps release those delicious apple juices.
5. Reduce the juices: Strain the apples, reserving the juices. In a microwave or small saucepan, reduce the juices with the butter until it becomes syrupy – you’re looking for about ½ cup. This concentrates the apple flavor.
6. Combine filling: Mix the apples with the cornstarch, then toss with the reduced syrup.
7. Assemble the pie: Roll out one dough disk into a 12-inch circle. Carefully line a 9-inch pie pan with it and refrigerate while you roll out the second disk for the top crust.
8. Fill and top: Fill the pie crust with the apple mixture. Cover with the top crust, seal the edges, and cut a few steam vents to let the steam escape.
9. Chill again: Chill the assembled pie for at least 30 minutes before baking. This helps prevent the crust from shrinking.
10. Bake: Preheat your oven to 220°C (425°F). Bake the pie on the lowest oven rack for 45-55 minutes, or until the filling is bubbly and the crust is golden brown. Shield the crust edges with foil after about 30 minutes to prevent them from burning.
11. Cool completely: This is the hardest part! Let the pie cool completely – at least 3-4 hours – before slicing. It allows the filling to set properly.

Expert Tips

• Preventing a Soggy Bottom Crust: Blind baking the bottom crust for 10-15 minutes before adding the filling can help prevent a soggy bottom.
• Don’t Overfill: Resist the urge to pile the filling high! It can bubble over during baking.
• Egg Wash: Brushing the top crust with an egg wash (1 egg beaten with 1 tbsp water) before baking gives it a beautiful golden sheen.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Apple Pie Adaptation: Use a vegan butter substitute for the crust and ensure your sugar is vegan-friendly.
• Gluten-Free Crust Option: Use a gluten-free pie crust recipe or store-bought crust.
• Spice Level Adjustment: My friend, Priya, loves adding a pinch of cardamom or nutmeg to the filling for a warmer, more complex flavor.
• Festive Adaptations: For Thanksgiving or Christmas, add a sprinkle of chopped pecans or walnuts to the top crust. My grandmother always did this!

Serving Suggestions

This apple pie is amazing on its own, but even better with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of chai alongside is also a perfect pairing!

Storage Instructions

Leftover apple pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

FAQs

Can I use different types of apples for this pie?

Absolutely! Experiment with different varieties to find your perfect blend. Just make sure to include some tart apples to balance the sweetness.

How do I prevent a soggy bottom crust?

Blind baking the crust, chilling the pie thoroughly before baking, and using a metal pie pan can all help.

Can this pie be made ahead of time?

Yes! You can make the crust and filling a day ahead and assemble the pie just before baking.

What’s the best way to reheat leftover apple pie?

Reheat in a preheated oven at 175°C (350°F) for about 15-20 minutes, or until warmed through.

Can I freeze this apple pie, baked or unbaked?

Yes! You can freeze the unbaked pie for up to 3 months. Bake directly from frozen, adding about 15-20 minutes to the baking time. You can also freeze baked pie, but the crust may lose some of its texture.