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5.0 from 84 votes

The Best Homemade Apple Pie Recipe

There is nothing like an apple pie recipe from scratch during the fall months & winter holidays that is topped off with ice cream and caramel.

Prep Time
22 mins
Cook Time
1 hr
Servings: 10
Calories: 443 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Pie Crust:
  • 2 ½ cups all-purpose flour
  • 1 stick cold unsalted butter cut up
  • ½ cup cold rendered bacon fat
  • pinch coarse salt
  • 1 tablespoon granulated sugar
  • ¼ cup cold water
  • 1 whisked egg
For the Apple Pie Filling:
  • medium-sized cored and sliced Granny Smith apples
  • 5 medium-sized cored and sliced Fuji Apples
  • Juice of 1 large lemon
  • 6 tablespoons melted unsalted butter
  • 1/3 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons corn starch
  • 1 whisked large egg
  • 1 tablespoon turbinado sugar

Instructions

For the Crust:
    Cup of Yum
  1. Add the all-purpose flour to a food processor along with some cut up cold unsalted butter, cold rendered bacon fat, salt, and sugar.
  2. Pulse the ingredients until it is combined, and the butter is about the size of a pea or rice and slowly drizzle in water while pulsing. The pie crust should come together to form a ball at this point.
  3. Divide the pie crust in half, wrap in plastic and refrigerate until ready to use.
For the Apple Pie:
  1. Start by peeling the apples using a peeler or a paring knife. Next, you want to remove the apple from the core by slicing around and then slicing it about ¼” to 1/8” thick.
  2. Add the sliced apples to a bowl and add lemon juice, melted butter, brown sugar, sugar, cinnamon, flour, and corn starch.
  3. Mix all of the ingredients thoroughly ensuring the apples are completely coated. Refrigerate until ready to use.
  4. Roll out 1 of the chilled pie doughs on a clean surface dusted with flour until it is about 1/8” thick.
  5. Transfer the dough to a fluted 9” pie pan and form it to the pan and flutes cutting off and discarding any excess dough.
  6. Add the apple pie filling to the pie pan and flatten out until even.
  7. Roll out the second chilled pie dough on a clean surface dusted with flour until it’s about 1/8” thick. Place the dough on top of the apples completely covering it and pinch the outside edge to the other pie dough cutting off and discarding any excess.
  8. Brush the top of the pie dough with 1 whisked egg.
  9. Cut 4 slits in the center of the pie to help it bake and rise.
  10. Sprinkle 1 to 2 tablespoons of turbinado sugar on top and then bake at 400° on the lower third rack for 30 minutes, then turn down the heat and bake the pie at 375° for 30 minutes.
  11. Completely cool the pie to room temperature before serving with vanilla ice cream and caramel.

Notes

  • Make-Ahead: For freshness, this pie overall can be made up to 3 days ahead.
  • How to Store: This will hold in the refrigerator, covered for up to 7 days.  Likewise, it freezes well, covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
  • How to Reheat: It can be served cold, but if you like it warm, simply heat up a slice in the microwave for 30 seconds. Serve it with whipped cream or ice cream and caramel sauce.
  • If the pie crust ingredients do not come together when pinching it with your fingers, then drizzle in some cold water while pulsing until it does
  • The butter and bacon fat need to keep cool in the pie crust so that the pie does not fall while in the oven, so be sure to chill it before rolling it out.
  • If you want to do the prep now and make the pie later, hold the sliced apples in pineapple juice to help keep them from turning brown for up to 2 days ahead.
  • There are several recipes where you cook the apples in the pie filling before completely cooling it. My recipe, however, does not call for doing that, so there is no need to cook them ahead of time.
  • It can take 6 to 8 hours to cool the apple pie completely.
  • Sugar in the raw is a type of turbinado sugar.
  • I used a deep pie casserole dish, as shown in the video.

Nutrition Information

Calories 443kcal (22%) Carbohydrates 64g (21%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 46mg (15%) Sodium 89mg (4%) Potassium 195mg (6%) Fiber 5g (20%) Sugar 33g (66%) Vitamin A 307IU (6%) Vitamin C 6mg (7%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 64g 21%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 46mg 15%
Sodium 89mg 4%
Potassium 195mg 4%
Fiber 5g 20%
Sugar 33g 66%
Vitamin A 307IU 6%
Vitamin C 6mg 7%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.