Prep time: 45 minutes
Cook time: 50 minutes
Total time: 1 hour 35 minutes (plus 3 hours cooling)
Servings: 8
I grew up picking apples from our backyard tree every fall. My mom would turn them into a pie that filled the house with the warm scent of cinnamon. That memory inspires me to bake this version. It’s perfect for cozy days. Let’s make it together.
Ingredients
Use these in the order listed for a smooth process.
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening
- 6-8 tablespoons ice water
For the Filling
- 8 cups thinly sliced apples (about 6-7 large, mix Granny Smith and Honeycrisp)
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For Assembly
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sugar for sprinkling (optional)
How to Make the Crust
- In a large bowl, mix flour, salt, and sugar.
- Add butter and shortening. Use a pastry blender to cut in until pea-sized crumbs form.
- Sprinkle ice water, one tablespoon at a time. Stir with a fork until dough holds together.
- Divide dough in half. Shape into disks. Wrap in plastic. Chill for at least 1 hour.
How to Prepare the Filling
- Peel, core, and slice apples thinly. Toss with lemon juice in a large bowl.
- Add sugar, flour, cinnamon, nutmeg, and salt. Stir well to coat.
- Let sit for 15 minutes to draw out juices.
How to Assemble and Bake the Pie
- Preheat oven to 425°F. Place a baking sheet on the bottom rack to heat.
- On a floured surface, roll one dough disk to 12 inches. Fit into a 9-inch pie plate. Trim excess edges.
- Pour filling into crust. Dot with butter pieces.
- Roll second dough disk to 12 inches. Cut into 1-inch strips for a lattice top. Weave strips over filling.
- Trim and crimp edges. Brush with egg wash. Sprinkle coarse sugar if desired.
- Place pie on hot baking sheet. Bake for 15 minutes. Reduce heat to 350°F. Bake 35-40 minutes more until crust is golden and filling bubbles.
- Cool on a rack for 3 hours to set the filling.
Pro tip: Bake on the lowest rack for a crisp bottom crust. Cover edges with foil if browning too fast.
Tips and Variations
- Mix apple varieties for balance. Granny Smith adds tartness, Honeycrisp brings sweetness.
- Add 1/2 teaspoon ground ginger for a warm twist.
- Try a crumb topping: Mix 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup butter. Sprinkle over filling instead of lattice.
- Fold in 1/2 cup dried cranberries for a tart-sweet variation.
Want another easy dessert? Try our no-bake cheesecake in a jar recipe.
Substitution Ideas
- Use all butter in the crust if you don’t have shortening. It works just as well.
- For gluten-free, swap flour in filling with 2 tablespoons cornstarch.
- Replace lemon juice with orange juice for a milder citrus flavor.
Storage and Make-Ahead Tips
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days. Reheat slices at 350°F for 10 minutes.
- Freeze unbaked pie, tightly wrapped. Bake from frozen, adding 20 minutes.
- Make filling a day ahead. Keep chilled until ready to use.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream. For a savory twist, pair with sharp cheddar cheese. This pie is a great follow-up to our sheet pan chicken fajitas for a cozy dinner.
This apple pie stands out with its thick, juicy filling and buttery, flaky crust. It’s more than a recipe—it’s a way to share warmth and create memories. Bake it, slice it, and enjoy it with loved ones.