Homemade Apple Pie – Deliciously warm and sweet homemade apple pie. A traditional, comforting autumn recipe favourite!
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.
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!
Try these delicious pies next!
- 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
- 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
- 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.
- 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.
- Gently stir together the sliced apples, sugar, flour, cinnamon, ginger, nutmeg, salt, and vanilla extract until combined. Set aside.
- Preheat the oven to 200C/400F/Gas 6.
- Spoon the filling into the pie crust, and discard any leftover juices.
- 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.
- 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.
- Allow to cool on a wire rack for at least 3 hours before serving to let the filling thicken up.
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.