Homemade Apple Pie
This homemade apple pie is packed with tender apples, a sweet and spiced filling, all wrapped up in a flaky, buttery pie crust.
Classic Homemade Apple Pie
This homemade apple pie takes me right back to my Granny’s kitchen. She was an absolute legend when it came to cooking—you’ll hear me brag about her a lot. And her apple pie? Oh, it was the stuff of dreams. But let me tell you about the time I accidentally set it on fire.
Yep, full-on flames. I was about ten, and Granny had her beautiful homemade apple pie cooling on the back of the stove. I, being my usual genius self, decided to preheat a pan… on the wrong burner. A few minutes later—poof! Smoke everywhere, pie engulfed, total disaster. It was probably the only time I ever saw Granny truly mad, and let’s just say, she had every right to be. The worst part? No apple pie for anyone. Tragic.
Now, I don’t have her exact homemade apple pie recipe (honestly, I’m not even convinced she used one), but I’ve got my own, and it’s pretty darn close. And the real MVP? That flaky, buttery crust. Sure, you could grab a store-bought one, and I won’t judge… much. But trust me, homemade is so much flakier, so much tastier, and honestly? Easier than you think. You got this!
Inside, you’ve got tender, spiced apples wrapped up in golden, buttery perfection. It’s the kind of pie that disappears fast—seconds, thirds, maybe even someone sneaking a slice for breakfast. No judgment here!
By now you should be in love with my granny as much as I am and want to know what other amazing dishes she made. Let me introduce you to her carrot cake. My Aunt Jo used to say it was the only recipe for carrot cake you needed. You’re welcome.
Don’t worry, I will share more of her recipes in the coming months.
The Apple Pie Dream Team: Pick Your Players Wisely
Listen up, pie makers—your apple choices can make or break that homemade apple pie masterpiece. You need the right mix of sweet, tart, and firm apples to get that perfect balance of juicy filling and tender-but-not-mushy texture. A truly perfect homemade apple pie starts with the right apples. Here’s the lineup of all-star apples ready to step up to the plate:
🍏 Granny Smith – The tart queen. Firm, tangy, and the perfect counterbalance to all that sugary goodness. A classic for a reason, and a must-have for homemade apple pie.
🍎 Honeycrisp – Sweet, juicy, and crisp enough to keep your homemade apple pie from turning into applesauce. Adds a satisfying crunch to every bite.
🍎 Fuji – Super sweet with a nice crunch, these babies let you cut back on added sugar without sacrificing flavor, making for a naturally delicious homemade apple pie.
🍎 Braeburn – The underdog with a spicy little kick. Sweet-tart with hints of cinnamon, making your homemade apple pie taste like it’s been kissed by fall.
🍎 Jonagold – A hybrid of Jonathan and Golden Delicious, Jonagold brings the best of both worlds—tangy, sweet, and sturdy enough to hold its shape in a homemade apple pie.
Pro Tip: Want the ultimate homemade apple pie? Don’t just pick one! Mixing sweet and tart varieties gives your homemade apple pie layers of flavor and the perfect texture. Now, go forth and bake that beauty! 🍏🥧🔥
Visual Process for Making Homemade Apple Pie
Step 1
Bottom Crust
Prepare 2 flaky all-butter pie crusts according to your favorite recipe. Line a 9-inch pie pan with half of the dough and trim to the dish edge.
Step 2
Fill the Crust
Toss apple slices in a bowl with sugar, flour, lemon juice, ground cinnamon, and salt. Pour the filling into your bottom crust.
Step 3
Add Your Top Crust
Add the top crust, trim and crimp the edges. Make small cuts in the top of the crust to let steam escape, and give it a sprinkle of sugar and ground cinnamon.
Alright, here’s my little homemade apple pie crust hack—because let’s be honest, the crust is the best part. First, I trim the bottom crust so it’s flush with the edge of the pie plate. Then, I leave the top crust about ½ inch longer than the edge, because we’re about to get fancy. I fold that top crust right under the bottom crust, giving it a little tuck before crimping it into submission. Why? Because a thick, flaky crust edge is what dreams are made of. Plus, this little trick keeps the edges from burning, so you don’t end up with a sad, overcooked rim. You’re welcome.
Step 4
Bake Your Homemade Apple Pie
Bake the apple pie. After 15 minutes, cover the edges with a pie shield or aluminum foil.
Smoke The Apple Pie
You will preheat the smoker to 425℉ and then after putting in the pie, reduce the heat to 375℉. This results in the perfect homemade apple pie.
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Homemade Apple Pie
Equipment
- Pie Dish
Ingredients
- 1 recipe for flaky all-butter pie crust
- 3-4 lbs apples (cored and sliced (about 5 good sized apples) See Notes)
- ¾ cup sugar
- 2-3 tbsp all-purpose flour
- 1 tbsp lemon juice (about half a lemon)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tbsp unsalted butter (cut into small pieces)
- 2 teaspoon sugar
- ⅛ teaspoon ground cinnamon
Instructions
- Prepare 2 flaky all-butter pie crusts according to recipe directions. Line a 9-inch pie pan with one piece of the crust.
- Position a rack in the lower third of the oven. Preheat over to 425℉.
- Peel, core and slice 3-4 lbs apples ¼ inch thick. Combine in a bowl with ¾ cup sugar, 2-3 tbsp all-purpose flour, 1 tbsp lemon juice, ½ teaspoon ground cinnamon and ⅛ teaspoon salt. Let sit for 15 minutes, stirring several times so the apples soften slightly. Pour filling into the bottom crust. Then dot the apple filling with 2 tbsp unsalted butter, cut into small pieces.
- Cover the pie with the top crust. Trim to ¼ inch of the edge and crimp edges together. Make small cuts in the top of the crust to vent and then top with a sprinkle of 2 teaspoon sugar and ⅛ teaspoon ground cinnamon.
- Bake directly on oven rack for 30 minutes at 425℉, then place the pie on top of cookie sheet, reduce heat to 350℉ and bake an additional 30 minutes. The pie is done when the fruit feels just tender when poked with a knife through a steam vent and juices have begun to bubble out of the vents. Cool completely on a rack, 3-4 hours.
- Store your pie in the fridge for 3-4 days and serve with a scoop of vanilla ice cream.
Smoking directions
- Preheat the smoker to 425℉. Note: Smoke your apple pie using apple wood chips or pellets if you can, however I don't get too fussy and use our blend all the time.
- Make your pie in a smoker safe pan per instructions above. If you use an aluminum pan I suggest greasing the pan with butter before adding your crust so it comes out of the pan easier later.
- Put your pie into the preheated smoker and reduce the heat to 375℉. Smoke your apple pie for 45 minutes. Allow it to cool on a wire rack before consuming.
