Easy Homemade Apple Pie Recipe
There is nothing better than a “from scratch” recipe, and they don’t always have to be complicated. This Easy Homemade Apple Pie recipe is quite easy to make and it can be done with ingredients that you probably already have in your kitchen. Best of all, the result is a delicious dessert that when served warm (with ice cream!) is just like the wonderful pies that grandma used to make!
Ingredients
Filling:
3 red apples (jazz or honey crisp are our favorites)
3 green apples (I would suggest avoiding sour apples)
¼ C brown sugar
½ C white sugar
1 ½ Tsp cinnamon
4 T flour
Pinch of nutmeg
Crust:
3 C flour
1 ½ C cold salted butter
4 T sugar
½ tsp cinnamon
6 T Ice Cold water
1 egg
Directions
Preheat oven to 375
Using an apple peeler, peal the apples and cut slices in half.
(*I use this Kitchen Basics Apple Peeler, which gets great reviews on Amazon)
Toss the Apples in a bowl with sugars, cinnamon, flour, and nutmeg.
Once apples are coated with the sugar mixture set them aside.
Begin on crust by mixing flour and 2T of sugar.
Cut butter into cubes and use a pastry blender to mix the butter into the flour mixture.
The mixture is ready for the water once butter is pea size and if you take a handful of the mixture and squeeze and it holds together.
Use a Fork when mixing the added water (add 1 T at a time).
Once dough is ready split in half and roll each out on a floured surface.
Measure the size of the pie plate on the dough to know how big to roll it out. (the top will need to be slightly larger.
Add in the sugared apple pieces layering them evenly on top of each other. It’s going to be a little taller than the pie plate.
Pour any remaining liquid over the apples.
Add the top crust to the pie and cut out a circle in the middle of the crust.
Crack one egg and whip it. Brush some on top of the crust and then sprinkle the remaining sugar on the crust.
Cover edges of pie and bake for 20 minutes.
Remove foil and continue to bake for 35 more minutes.
Let sit for 10 minutes then serve warm.
Enjoy!
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Save RecipeIngredients
- 3 red apples (jazz or honey crisp are our favorites)
- 3 green apples (I would suggest avoiding sour apples)
- ¼ C brown sugar
- ½ C white sugar
- 1 ½ Tsp cinnamon
- 4 T flour
- Pinch of nutmeg
- 3 C flour
- 1 ½ C cold salted butter
- 4 T sugar
- ½ tsp cinnamon
- 6 T Ice Cold water
- 1 egg
Instructions
- Preheat oven to 375
- Using an apple peeler, peal the apples and cut slices in half.
- Toss the Apples in a bowl with sugars, cinnamon, flour, and nutmeg.
- Once apples are coated with the sugar mixture set them aside.
- Begin on crust by mixing flour and 2T of sugar.
- Cut butter into cubes and use a pastry blender to mix the butter into the flour mixture.
- The mixture is ready for the water once butter is pea size and if you take a handful of the mixture and squeeze and it holds together.
- Use a Fork when mixing the added water (add 1 T at a time).
- Once dough is ready split in half and roll each out on a floured surface.
- Measure the size of the pie plate on the dough to know how big to roll it out. (the top will need to be slightly larger.
- Add in the sugared apple pieces layering them evenly on top of each other. It’s going to be a little taller than the pie plate.
- Pour any remaining liquid over the apples.
- Add the top crust to the pie and cut out a circle in the middle of the crust.
- Crack one egg and whip it. Brush some on top of the crust and then sprinkle the remaining sugar on the crust.
- Cover edges of pie and bake for 20 minutes.
- Remove foil and continue to bake for 35 more minutes.
- Let sit for 10 minutes then serve warm.
The creative and frugal mind behind She Saved for almost 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.
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