Go Back
–+ servings
Side view of Homemade Apple Pie topped with a large scoop of vanilla ice cream. Whole pie in the background.
Print Recipe
5 from 12 votes

Homemade Apple Pie

Traditional Homemade Apple Pie is as warm and cozy as the season. With plump juicy apples, light flaky crust and a hint of cinnamon, this pie is everything you love about the holidays.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Pie, Apple Pie Recipe
Servings: 8 servings
Calories: 447kcal
Author: Echo Blickenstaff

Ingredients

Instructions

  • Preheat oven to 375℉. Peel, core, and slice apples into thin, uniform slices, about 1/4 inch thick.  
    Apples peeling and slicing on a cutting board for Homemade Apple Pie filling.
  • As you are slicing the apples, toss them in a bowl with apple juice (enough to cover the apple slices) to prevent browning. Once the apples are all sliced, drain the apples in a colander placed on top of a bowl.  Save the apple juice.
    Sliced apples in a colander draining into a bowl for pie filling.
  • In a large sauce pan, whisk the dry ingredients together - the sugars, cornstarch, cinnamon, salt, and nutmeg.  
    Pot of sugar mixture for Homemade Apple Pie filling next to a whisk.
  • Add 1 1/2 cups apple juice (use the apple juice used to cover the apple slices) to the dry ingredients.  The mixture will be thick, but as the sugars melt, it will thin out.
    Pot of mixture for Homemade Apple Pie filling next to a whisk.
  • Bring to a boil, stirring with a whisk until it reaches the consistency of a thick glaze.  Whisk in a little more apple juice if it becomes too thick.
    Whisk drizzling thick Homemade Apple Pie filling.
  • Stir drained apple slices into the glaze.
    Pot of Apples in Homemade Apple Pie filling.
  • Cover and reduce heat to medium-low.  Cook until the apples just start to soften and become limp. Stir every couple of minutes.  This should take about 5-7 minutes.
    Pot of cooked apples for Homemade pie.
  • Pour hot apple filling into an uncooked pie crust.  Do not overfill the pie crust.  The filling should be level with the top of the pie tin.  
    Homemade Apple Pie filling pouring into pie shell.
  • Lightly moisten the outside rim of the pie crust by dipping your finger in water and "painting" around the edge of the crust. This will help to seal in the juices so it doesn't make a mess in your oven.**
    Finger with water rubbing around Apple Pie shell.
  • Place the top crust over the pie.  Trim off any excess of the top crust that comes over the edge of the pie tin with a butter knife.
    Butter knife cutting excess Apple Pie dough.
  • Seal the top crust to the bottom crust by crimping the edge as shown.
    Close up of crimped Apple Pie crust.
  • Slit vents in the top of the crust in a decorative pattern.
    Cuts made on top of unbaked Homemade Apple Pie.
  • In a small bowl, whisk egg white until it is foamy.  Using a pastry brush, brush the top of the pie with the egg white.
    Brushing egg wash on Homemade Apple Pie crust.
  • Bake for 50 minutes. To prevent pie filling from dripping onto the bottom of the oven, place a cookie sheet or a sheet of aluminum foil on the rack below the pie. After 20 minutes check the pie. If the crimped edge of the crust is becoming too brown, use strips of aluminum foil to cover the rim of the pie for the remaining cooking time.
    Side view of baked Homemade Apple Pie.

Video

Notes

For the best pie filling:

  • Cooking the apples down a little bit ensures you have complete control over how the top of the crust looks. Since the apples cook down during baking, the crust could look a little lumpy. If they're cooked down before baking, the top crust will stay nice and smooth.
  • Soak your apples in apple juice. Buy any kind of inexpensive juice you like. Letting your sliced apples soak in apple juice enhances the natural apple flavor and prevents browning. You can also add a squeeze of lemon juice to keep them from browning.
  • Cut slits in the top crust to allow moisture to escape during baking.

Nutrition

Calories: 447kcal | Carbohydrates: 80g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Sodium: 364mg | Potassium: 282mg | Fiber: 5g | Sugar: 46g | Vitamin A: 75IU | Vitamin C: 6.8mg | Calcium: 37mg | Iron: 1.6mg