How To Make Homemade Apple Pie

At the start of the year, I made a pact with myself to learn how to make apple pie at home. Earlier in the summer, on my half-birthday, I fulfilled that promise. It was delicious. I will be sharing the recipe I used to make the delicious dessert. For this recipe, I will be using store-bought pie crusts, but you can use homemade crusts instead if you prefer.


6 medium Granny Smith apples

1 tablespoon lemon juice

2 tablespoons flour

¾ cup sugar

¾ teaspoon ground cinnamon

¼ teaspoon salt

1/8 teaspoon nutmeg

1 box Pillsbury pie crusts

Vanilla ice cream for serving


2 cups sifted flour

1 teaspoon salt

2/3 cup chilled butter or shortening, cut into small chunks

5-7 tablespoons ice water

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I was very proud of the outcome of the pie


Measuring cups and spoons

Cutting board


Small cutting knife

Rubber spatula


Mixing bowl

Two bowls

Aluminum foil



Mixing bowl

Pastry blender

Measuring cups and spoons

Wooden spoon

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The apple pie was yummy and popular among my family


If you are making homemade crusts, stir together the salt and flour. Incorporate the butter into the flour with the pastry blender. Add the water gradually and combine using the fork until a dough is formed. Divide the crust into two pieces, then wrap them in plastic wrap and refrigerate for about half an hour. Be careful to avoid overmixing your piecrust ingredients!

Wash, peel and core the apples. Cut them into thin slices. Keep the peel in one bowl and the apple core in another bowl. To core the apples, cut the top and the bottom off. Use the spoon to scoop the core out of the apple until the apple is completely hollow. Then slice the apples, making sure to cut them as evenly as possible.

Heat the oven to 425 degrees. Stir the apple slices, lemon juice, flour, salt, sugar, cinnamon, and nutmeg together in the mixing bowl with the rubber spatula. Add some more sugar and cinnamon to the apples to taste, if desired. Press the piecrust firmly into an ungreased pie plate. If you are using homemade crust, make sure to roll the dough out first. Carefully add the apple mixture to the crust.

After adding the apple mixture and spreading it out, gently add the top crust, rolling out the dough first if you’re using homemade crust. Crimp together the top and bottom crust, making sure to cover the apple mixture. Cut slits in the top of the pie to allow the pie to vent.

Bake the pie for 15-20 minutes, then remove the pie from the oven and carefully wrap the edge of the pie with aluminum foil to keep it from browning too much. Return the pie to the oven and bake for another 25-30 minutes. Use a sharp knife to pierce the apple filling. Once the crust is a nice golden brown color and you can easily pierce the apples, your pie is ready! Cool the pie for at least two hours before serving, then serve with vanilla ice cream, if you’d like.

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Apple pie tastes especially good served with vanilla ice cream!



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