From Orchard to Oven: A Step-by-Step Guide to the Perfect Homemade Apple Pie

‎Easy for making a flaky crust and a perfectly spiced apple pie. This recipe and method make one 9-inch double-crust pie.

‎

‎INGREDIENTS

‎For the crust (two crusts):

‎

‎1. 2½ cups (312 g) all-purpose flour

‎

‎2. 1 tsp salt

‎

‎3. 1 tbsp granulated sugar (optional)

‎

‎4. 1 cup (226 g) unsalted butter, very cold, cut into ½-inch cubes

‎

‎5. 6–8 tbsp ice water (add slowly)

‎

‎FOR THE FILLING:

‎

‎1. 6 medium apples (about 6 cups sliced) — mix tart + sweet (e.g., Granny Smith + Honeycrisp or Fuji)

‎

‎2. ¾ cup (150 g) granulated sugar

‎

‎3. ¼ cup (50 g) packed brown sugar

‎

‎4. 2 tbsp all-purpose flour (or 1½–2 tbsp cornstarch for a clearer filling)

‎

‎5. 1 tsp ground cinnamon

‎

‎6. ¼ tsp ground nutmeg (or a pinch)

‎

‎7. Pinch of salt

‎

‎8. 1 tbsp lemon juice (prevents browning and brightens flavor)

‎

‎9. 1 tsp vanilla extract (optional)

‎

‎10. 1 tbsp unsalted butter (to dot on top of filling)

‎

‎FOR THE FINISH:

‎

‎1. 1 egg beaten with 1 tbsp water or milk (egg wash)

‎

‎2. 1–2 tbsp coarse sugar for sprinkling (optional)

‎

‎Equipment needed are 9-inch pie dish, rolling pin, mixing bowls, pastry cutter or food processor, sharp knife or apple peeler, bench scraper, cooling rack.

‎

‎Method — Step by step

‎1. Prepare PASTRY DOUGH

‎In a large bowl mix flour, salt, and sugar.

‎

‎Add the cold cubed butter. Use a pastry cutter or pulse in a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Those bits allows flaky crust.

‎

‎Sprinkle ice water, 1 tbsp at a time, tossing with a fork until dough just holds together when pinched. Don’t soak it.

‎

‎Divide into two disks, flatten slightly, wrap in plastic wrap, and chill at least 1 hour (longer is fine). Cold dough enhances flaky crust.

‎

‎2. Make the APPLE FILLING

‎Peel (optional), core, and slice apples about 1/8–¼ inch thick. Toss immediately with lemon juice.

‎

‎In a bowl combine sugars, flour (or cornstarch), cinnamon, nutmeg, and a pinch of salt. Add vanilla if using. Toss the dry mix with apples until evenly coated. Let sit 10–15 minutes; juices will draw out and the thickener will start to bind.

‎

‎3. Roll out the BOTTOM CRUST in pan

‎Lightly flour your surface. Roll one dough disk to a circle about 12 inches across (for a 9-inch dish), keeping it slightly thicker in the center.

‎

‎Transfer to the pie dish by rolling the dough loosely around the rolling pin and unrolling over the dish. Trim edges to ~¾ inch overhang.

‎

‎4. FILL THE PIE

‎Heap the apple mixture into the crust, mounding slightly in center. Dot with small pieces of butter. Gently press apples to compact slightly — you want some air pockets but not loose spilling.

‎

‎5. TOP CRUST LAYER

‎Roll the second disk. Cover whole (crimp edges to seal) or cut into strips for a lattice. If using a whole top, cut slits for steam. Trim and crimp the edges neatly. Brush with egg wash and sprinkle sugar if desired.

‎

‎6. CHILL BRIEFLY

‎Chill the assembled pie 20–30 minutes to help the crust keep shape during baking.

‎

‎7. PREHEAT OVEN AND BAKE

‎Preheat oven to 425°F (220°C). Place pie on a baking sheet (to catch drips).

‎

‎Bake at 425°F for 20 minutes to set the crust, then reduce to 375°F (190°C) and bake another 30–40 minutes, until crust is deep golden and filling is visibly bubbling. If edges brown too quickly, tent with foil.

‎

‎8. COOL AND SET

‎Remove from oven and cool on a rack at least 2 hours (this lets the filling thicken). Serve warm or at room temperature with cream or vanilla ice cream.

‎

‎📌Tips while working.

‎

‎1. Cold butter and minimal handling equals to flaky crust.

‎

‎2. Soggy bottom: preheat oven well, bake on a lower rack, or blind-bake the bottom crust 10 minutes before filling.

‎

‎3. Watery filling: use cornstarch (stronger thickener) or cook some juices on the stovetop and return to apples.

‎

‎4. Best apples: use a mix — tart (Granny Smith) plus sweet/crisp (Honeycrisp, Fuji).

‎

‎5. Storage: refrigerate up to 3–4 days; reheat in a 350°F oven for 10–15 minutes to refresh the crust.

‎

‎6. Follow these steps accordingly and keep ingredients cold.

‎

‎With this steps, you never go wrong with a flaky, aromatic apple pie that holds its filling and tastes like autumn in every slice. Enjoy!

‎