This Homemade Apple Pie is a classic dessert with a golden, flaky crust and a warm, cinnamon spiced apple filling. It's made with fresh apples, a hint of nutmeg, and a buttery crust that holds its shape beautifully.
I had a big batch of apples from my parents, which made this the perfect time to bake two pies. One for dinner, and one for the freezer. I used my ceramic pie bird for the first time and added a few fall leaf cutouts to the top crust just for fun!
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Why You'll Love Homemade Apple Pie
Simple ingredients: Made with basic pantry staples and fresh apples.
Buttery and Flaky: The pie crust is nice has nice light layers of pastry and is easy to handle, even for beginners.
Freezes beautifully: You can make two pies, one for now, and freeze the other one for later.
Key Ingredients
All-Purpose Flour: The foundation of a tender and flaky crust.
Butter Flavor Crisco: Adds a light crisp texture and buttery flavor to the crust.
Apples: Use firm, tart apples for the best texture and balanced sweetness.
Granulated Sugar: Sweetens the filling and balances the tartness of the apples.
Cornstarch: Helps thicken the filling as it bakes.
Cinnamon & Nutmeg: Classic warm fall spices that pair perfectly with apples.
Lemon Juice: Adds brightness and keeps the apples from browning.
Ingredient Substitutions
Butter Flavor Crisco can be swapped with half butter and half traditional shortening.
Use coconut sugar or light brown sugar instead of granulated sugar for a deeper caramel-like flavor.
Swap cornstarch for arrowroot powder or tapioca starch to thicken the filling.
Recipe Variations
- Add a handful of chopped walnuts or pecans to the filling for a nutty crunch.
- Mix in a few thin slices of pear for a twist on classic apple pie.
- Drizzle with caramel sauce before serving for extra indulgence.
Top Tips For Making Homemade Pie
- Keep your shortening and water very cold for the flakiest crust.
- Don't skip chilling the dough, it makes rolling easier and helps the crust hold it's shape.
- Cover your crust edges with foil during baking to prevent overbrowning.
Storage
Room temperature: Store loosely covered for 1 day.
Refrigerator: Wrap tightly and store for up to 4 days.
Freezer: Wrap the unbaked pie in foil and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time.
Serve With...
Serve slices of warm apple pie with a dollop of Homemade Vanilla Bean Ice Cream, a dollop of whipped cream, or a slice of sharp cheddar cheese. Goes great with a cup of hot coffee or cold brew on the side.
Related Recipes
- Rhubarb Custard Pie
- Apple Hand Pies
- The Best Apple Crisp I ever made
- Apple Cinnamon Rolls
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Homemade Apple Pie
Equipment
- Pie bird , optional but fun!
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Ingredients
For the crust
- 2 cups all purpose flour
- 1 teaspoon salt
- ¾ cup well chilled Crisco Butter Flavor Shortening
- 4-8 tablespoons ice cold water
Apple Pie Filling
- 8 cups sliced apples , about 6 large apples
- 1 cup granulated sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 3 tablespoons cornstarch
- 1 tablespoon lemon Juice
Instructions
- Blend flour and salt in mixing bowl. Cut chilled shortening into cubes into flour mixture using pastry blender until mixture resembles coarse crumbs with pea sized pieces remaining.
- Sprinkle 4 Tablespoons of water over mixture and stir with a fork. Add more water by the Tablespoon until dough holds together. It takes about 6-8 Tablespoons for me.
- Divide dough in two with one ball slightly larger than the other. At this point, place both balls of dough back in mixing bowl covered with plastic wrap and chill for 30 minutes.
- While dough is chilling, make apple pie filling. Place apples in large bowl. Stir sugar, spices, cornstarch, and lemon juice into apples. set aside.
- Pre-heat oven to 375℉.
- Remove dough from refrigerator and place larger ball of dough onto floured surface. Using floured rolling pin roll dough into a circle until about 2″ wider than the pie plate.
- Ease bottom crust into pie plate and trim evenly around plate.
- Pour apple filling into bottom pie crust. Dot with 1 tablespoon butter and cover.
- Roll top pie crust, lift onto filled pie. Trim dough with ¾″ overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. Cover crust edges with pie guard or aluminum foil
- Bake for 1 hour, until pie is golden brown.
- Serve warm or room temperature with homemade whipped topping
Paula says
Hello i made your apples pie filling to freeze and am now ready to make the pie. How many cups of it do I need to make this recipe?
Shelby Law Ruttan says
Hi Paula, I would use 4 cups of filling at least (1 quart). Hope it turned out great for you! Shelby