Classic Apple Pie is a traditional apple pie made with a no-fail, homemade pie crust that is filled and baked with fresh apples. For another delicious homemade apple pie, try Dwight’s Caramel Apple Pie.
This is a homemade apple pie recipe that is perfect for those who are looking for a tried and true apple pie recipe. It starts with a light and flaky pie crust (which you will want to use for all your recipes needing a crust from now on) and then filled with sweetened Granny Smith apples.
There are two main parts to this apple pie recipe–the crust and the apple filling.
Shortening: The key to this homemade crust is using shortening (like Crisco). I will get more into what shortening is below.
Sugar: I have had questions about why I add granulated sugar to this pie crust. The right balance of salt and sugar in a crust enhances the flavor.
Egg: Another common question about this recipe is using an egg. The egg causes the dough to be more pliable (easier to roll out) and compact.
Vinegar: For the pie crust, use distilled white vinegar.
Apple Filling: Granny Smith apples are the best apple to use in the filling; they remain firm when baking. In addition, Granny Smith apples won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.
Now, I know that everyone has their favorite homemade pie recipe. And yes, mine happens to be with shortening. I have enjoyed all-butter pie crusts but have found that nothing is as flaky as the shortening-based crusts.
Shortening is 100% fat, which helps pie crusts (like this one) and pastries turn out so flaky and crumbly. And because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.
You will crimp the crust after adding the top layer.
Typically, for classic apple pie baking, you want an apple that is a little tart. I like to use Granny Smith apples because they are firm enough to hold their shape while being baked. Honeycrisp and Braeburn apples would be a couple of other options that work well when baked.
First, peel, core, and slice the apples. Then, place the sliced apples in a large bowl. In a medium bowl, combine the sugar, flour, cinnamon, and kosher salt. Add the sugar mixture to the bowl of apples and toss to coat. Set aside as you roll the dough.
To get the pie assembled and baked, start by rolling out the halves of dough into 12-inch circles. Place one of the crusts into a 9-inch, deep-dish pie plate. Spoon the coated apples into the prepared crust and top with the pieces of butter.
Place the second pie crust on top of the pie pan and press to crimp the edges. Use a sharp knife to make slits in the top of the crust for venting the pie. Finally, in a small bowl, mix the egg and water to make an egg wash. Brush the egg wash over the crust. Bake the pie at 450°F for the first 15 minutes. Then, reduce the heat to 350°F, cover the pie with aluminum foil, and bake an additional 45-50 minutes.
The classic apple pie is done when the crust is golden brown and the apples are tender. Let the pie cool for at least an hour before cutting and serving. Serve topped with ice cream or homemade whipped cream.
Lots of folks do! I recommend looking at this recipe for Dwight’s Caramel Apple Pie. There is a step-by-step tutorial! Although crimping the edges of the classic apple pie crust with your fingers or using a fork to do it is lovely, there are times you want to try something a little fancier. Making the lattice pie crust is a bit of an art, but once you get the basics down you will breeze right through it.
Apple Pie Dessert Nachos
The Best Apple Crisp
Caramel Apple Dump Cake
Apple Cream Cheese Bars