This delicious apple pie is a classic dessert that’s quick to prepare and perfect for any occasion. With a flaky homemade crust and a warm, cinnamon-spiced apple filling, it’s a treat everyone will love. Made with simple, common ingredients, you can easily customize it to your taste. Serve it warm with a scoop of creamy vanilla ice cream!
Recipe Ingredients:
Pie Crust:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup vegetable shortening, room temperature
- 1 egg
- 2 tablespoons cold water
- 1 tablespoon white vinegar
Apple Filling:
- 5 Northern Spy apples
- 3/4 cup fine sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
How To Make Apple Pie Recipe?
- Prepare the pie crust: Combine the flour and salt in a bowl. Cut the shortening into the flour until the mixture resembles large peas. In a small bowl, beat the egg, cold water, and vinegar together, then pour over the flour mixture. Stir with a fork until evenly moistened. Divide the dough into two balls, flatten into 4-inch (10cm) disks, and chill for 15 minutes.
- Roll out the dough: Lightly flour your work surface and rolling pin. Roll one dough disk into a circle about 1 inch (2.5cm) larger than an 8-inch (20cm) pie plate. Gently place it into the pie plate, pressing it to fit. Trim the edges neatly.
- Prepare the apple filling: Preheat the oven to 400°F (200°C). Peel, core, and slice the apples. Toss the apple slices with sugar, flour, and cinnamon in a large bowl until evenly coated.
- Assemble the pie: Pour the apple filling into the prepared pie shell. Roll out the second dough disk and place it on top of the filling. Seal the edges by crimping them, then trim any excess. Cut small slits in the top crust to allow steam to escape.
- Bake the pie: Bake in the preheated oven for 30–40 minutes, or until the crust is golden and the apples are tender.
- Cool and serve: Allow the pie to cool for at least 10–15 minutes before slicing. Serve warm or at room temperature
Recipe Tips:
- Use Cold Ingredients for the Crust: Keep the shortening and water cold to make the pie crust extra flaky. Warm ingredients can make the dough too soft and hard to handle.
- Choose the Right Apples: Use firm, tart apples like Northern Spy or Granny Smith. They hold their shape and balance the sweetness perfectly.
- Don’t Overwork the Dough: Mix the crust dough just until it comes together. Overmixing will make the crust tough instead of tender.
- Prevent a Soggy Bottom: Sprinkle a little flour or breadcrumbs on the bottom crust before adding the filling. This will soak up excess juice from the apples.
- Cool the Pie Before Slicing: Let the pie cool for at least 30 minutes after baking. This allows the filling to set, making it easier to slice cleanly.
How To Store Leftovers?
- Refrigerate: Let the leftover apple pie cool to room temperature first. Then, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days.
- Freeze: Allow the apple pie to cool completely before wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. Store it in the freezer for up to 3 months.
Nutrition Facts
- Calories: 296
- Total Fat: 14g
- Saturated Fat: 4.7g
- Cholesterol: 0mg
- Sodium: 251mg
- Potassium: 81.3mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 2.4g
Check out More Recipes:
Apple Pie Recipe
Description
This delicious apple pie is a classic dessert that’s quick to prepare and perfect for any occasion. With a flaky homemade crust and a warm, cinnamon-spiced apple filling, it’s a treat everyone will love. Made with simple, common ingredients, you can easily customize it to your taste. Serve it warm with a scoop of creamy vanilla ice cream!
Ingredients
Pie Crust:
Apple Filling:
Instructions
- Prepare the pie crust: Combine the flour and salt in a bowl. Cut the shortening into the flour until the mixture resembles large peas. In a small bowl, beat the egg, cold water, and vinegar together, then pour over the flour mixture. Stir with a fork until evenly moistened. Divide the dough into two balls, flatten into 4-inch (10cm) disks, and chill for 15 minutes.
- Roll out the dough: Lightly flour your work surface and rolling pin. Roll one dough disk into a circle about 1 inch (2.5cm) larger than an 8-inch (20cm) pie plate. Gently place it into the pie plate, pressing it to fit. Trim the edges neatly.
- Prepare the apple filling: Preheat the oven to 400°F (200°C). Peel, core, and slice the apples. Toss the apple slices with sugar, flour, and cinnamon in a large bowl until evenly coated.
- Assemble the pie: Pour the apple filling into the prepared pie shell. Roll out the second dough disk and place it on top of the filling. Seal the edges by crimping them, then trim any excess. Cut small slits in the top crust to allow steam to escape
- . Bake the pie: Bake in the preheated oven for 30–40 minutes, or until the crust is golden and the apples are tender.
- Cool and serve: Allow the pie to cool for at least 10–15 minutes before slicing. Serve warm or at room temperature
Notes
- Use Cold Ingredients for the Crust: Keep the shortening and water cold to make the pie crust extra flaky. Warm ingredients can make the dough too soft and hard to handle.
- Choose the Right Apples: Use firm, tart apples like Northern Spy or Granny Smith. They hold their shape and balance the sweetness perfectly.
- Don’t Overwork the Dough: Mix the crust dough just until it comes together. Overmixing will make the crust tough instead of tender.
- Prevent a Soggy Bottom: Sprinkle a little flour or breadcrumbs on the bottom crust before adding the filling. This will soak up excess juice from the apples.
- Cool the Pie Before Slicing: Let the pie cool for at least 30 minutes after baking. This allows the filling to set, making it easier to slice cleanly.