Halloween & Autumn/ Pies, Tarts & Crumbles

Homemade Apple Pie

Homemade Apple Pie – Deliciously warm and sweet homemade apple pie. A traditional, comforting autumn recipe favourite!

Homemade Apple Pie with a lattice top unbaked in a glass pie dish.

Apple pie is one of my family’s favourite autumn recipes, and I can’t believe I haven’t posted an apple recipe yet! So, today I bring you my warm and sweet Homemade Apple Pie. The filling is spiced with a mix of cinnamon, ginger, and nutmeg, making this pie extra comforting.

I have also spiced the homemade pastry with a little cinnamon, too.

Overhead close-up of lattice top on unbaked Homemade Apple Pie in glass pie dish.

Homemade Apple Pie with lattice top in glass pie dish.

Homemade Apple Pie

For the pastry recipe, I have used butter and vegetable shortening for an extra flaky pie crust. Butter for flavour, and shortening for tender flakiness. Make sure the butter, shortening, and water used in the pastry are very cold, and keep your pastry, once made, as cold as possible, too.

This helps prevent the fat from melting before baking, which will result in a tender, flaky crust. This also helps prevent shrinking of the crust, too!

Homemade Apple Pie with lattice top in a glass pie dish with a few slices removed.

A slice of Homemade Apple Pie served on a white plate with a fork.

A long image of Homemade Apple Pie with text overlay.

Try these delicious pies next!

Enjoy!

5 from 1 vote
Homemade Apple Pie
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Yields: 8 - 10 slices
Calories: 404 kcal
Deliciously warm and sweet homemade apple pie. A traditional, comforting autumn recipe favourite!
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Ingredients
For the Pastry
  • 3 cups plain/all-purpose flour 375g
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter 115g, chilled and cubed
  • 1/2 cup shortening or lard 100g, chilled and cubed
  • 6 tablespoons ice cold water
For the Filling
  • 5 - 6 cooking apples cored, peeled, and thinly sliced
  • 1/2 cup light brown sugar 100g
  • 1/4 cup plain/all-purpose flour 30g
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg beaten with 1 tablespoon milk
Instructions
For the Pastry
  1. Using a food processor, add the flour, salt, and cinnamon and pulse to mix together. Add the cold butter and shortening, and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of fat left. Add the water, 1 tablespoon at a time, and pulse until the dough begins to form large clumps. Bring together with your hands, then cut the dough in half, and shape into 1-inch thick round discs. Wrap both in clingfilm, and chill for 1 hour.
  2. On a lightly floured surface, roll out one of the dough discs to line a 9x2-inch round pie dish. Lightly press into the pie dish, making sure not to stretch. Cut off the excess pastry and shape as desired. Chill until ready to use.
For the Filling
  1. Gently stir together the sliced apples, sugar, flour, cinnamon, ginger, nutmeg, salt, and vanilla extract until combined. Set aside.
  2. Preheat the oven to 200C/400F/Gas 6.
  3. Spoon the filling into the pie crust, and discard any leftover juices.
  4. Roll out the other dough disc to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips about 1-inch wide. Carefully thread the strips on top of the pie, over and under one another. Press the edges into the bottom crust to seal. Cut off any excess pastry. Lightly brush the top of the pie with the egg mixture and sprinkle with a little sugar, if desired.
  5. Bake for 45 - 50 minutes until the apples are tender and the crust is golden brown. After the first 30 minutes of baking, cover the edge of the crust with aluminium foil to prevent excessive browning, if needed.
  6. Allow to cool on a wire rack for at least 3 hours before serving to let the filling thicken up.
Notes

Leftovers can be stored, covered tightly, in the fridge for up to 5 days. Baked pie freezes well for up to 3 months. Thaw overnight in the fridge before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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21 Comments

  • Reply
    Shelby @ Go Eat and Repeat
    9th September 2016 at 5:10 pm

    I’m so glad to see a fruit pie on your blog! That crust looks so flakey and amazing!

    • Reply
      Marsha
      9th September 2016 at 5:23 pm

      Thanks, Shelby! 🙂

  • Reply
    Vanessa @Vanessa Baked
    9th September 2016 at 11:13 pm

    Fresh apple pie is always a good idea. Your crust looks beautiful with all those specks of cinnamon. 🙂

    • Reply
      Marsha
      10th September 2016 at 6:07 pm

      Thanks, Vanessa! 🙂

  • Reply
    Amanda
    10th September 2016 at 7:45 pm

    It doesn’t get any better than homemade apple pie. This lattice is beautiful!

    • Reply
      Marsha
      10th September 2016 at 8:10 pm

      Thanks, Amanda!

  • Reply
    Annemarie @ justalittlebitofbacon
    10th September 2016 at 9:54 pm

    Apple pie is my husband’s absolute favorite dessert this one looks a great one! I love the lattice you made. What exactly did you use to make the wavy edges?

    • Reply
      Marsha
      11th September 2016 at 4:34 pm

      Thanks Annemarie! I used Wilton pastry wheel. It has two different edge patterns for smooth and scalloped cuts 🙂

  • Reply
    Tina
    10th September 2016 at 11:27 pm

    Beautiful beautiful apple pie! I love the crust!

  • Reply
    Sarah @ Champagne Tastes
    11th September 2016 at 12:48 am

    What a gorgeous pie! Apple is my dad’s favorite– I need to learn how to make it. Looks lovely!!

  • Reply
    Kathy @ Beyond the Chicken Coop
    11th September 2016 at 2:34 am

    Apple pie is one of my favorites! This one looks amazing!

  • Reply
    Julie | Bunsen Burner Bakery
    11th September 2016 at 3:32 am

    Beautiful pie! I usually stick to blueberry or cherry for my pie making, but I think I’ll have to try an apple pie this fall.

  • Reply
    Platter Talkd
    11th September 2016 at 3:47 am

    Nice looking apple pie you have there. Love the lattice work and perfect for this time of year- apple season!

  • Reply
    Linda @ Today She Loves
    12th September 2016 at 12:59 am

    While fruit pies are not my favorite, I can definitely see this as one of my boyfriend’s go-to pies that I’ll have to make this year.

    Btw, I love your recent photos with the purple background and treats! Gorgeous work.

    • Reply
      Marsha
      12th September 2016 at 8:14 am

      Thank you so much, Linda! 🙂

  • Reply
    Demeter | Beaming Baker
    12th September 2016 at 8:25 pm

    So funny when it takes awhile to make a family favorite. I totally understand though–it’s like you want to do an extra amazing job, you know? From what I see, it’s clear that you NAILED it, Masha. I can’t even begin to describe how beautiful and perfect this pie is. I also absolutely love that you spiced the crust with cinnamon too! Baking genius as always. I hope you have a fantastic week! Seriously can’t wait to see more autumn-themed recipes from you! Pinning and sharing, of course! xo

    • Reply
      Marsha
      13th September 2016 at 9:58 am

      Thank you, Demeter! 🙂

  • Reply
    Pat C.Wilson
    19th September 2016 at 6:06 pm

    it’s September – season of apple. so how could i miss this? 😀 your recipe makes me miss the days when i was young, i felt in love with a man. One day i made an apple pie and give it to him, with a small message ” you’re the apple of my eyes” . and then he said yes to my love confession. Now he is father of my kids LOL :))
    thanks for sharing this recipe, friend. can’t wait to try it out.

    • Reply
      Marsha
      19th September 2016 at 8:50 pm

      That’s so sweet! I hope you enjoy! 🙂

  • Reply
    Sabrina Zaragoza
    9th October 2016 at 4:07 am

    Wow, nice design, Marsha. Love it. The pie looks tasty, too. I love the way you describe this recipe – sweet homemade apple pie. Yes, no food could smell like home as homemade food, right. Love your idea.

    • Reply
      Marsha
      9th October 2016 at 10:30 am

      Thanks, Sabrina!

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