Apple Pie Recipe

Course: desserts

Cuisine: American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: slices

Calories: 394kcal

Author: Becky Hardin

Making apple pie from scratch really is simple. No need to stress about holidays and Thanksgiving desserts when you've got this easy homemade apple pie recipe to help you out.

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Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

1 cup granulated sugar 200 grams
2 tablespoons all-purpose flour 15 grams
1 teaspoon ground cinnamon 3 grams
6-8 apples peeled and sliced (see note)
2 homemade pie crusts (click for recipe)
2 tablespoons unsalted butter 28 grams, cubed (¼ stick)

Instructions

Preheat oven to 400°F.
Combine the sugar, flour, and cinnamon in a large bowl until well-mixed.
1 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon
Add the apples, tossing until well coated (I used about 6 apples for my pie plate and only about ¾ of the sugar mixture).
6-8 apples
Line a pie pan with one of the pie crusts. Pour the sugar-coated apples into the pie pan. Dot with cubes of butter.
2 tablespoons unsalted butter, 2 homemade pie crusts
Place the second crust on top of apples and butter and seal. Cut a few slits for steam to escape on top layer of crust.
Spread a small amount of milk on top of the pastry (I use a fork; when I use a spoon the pastry gets soggy), then sprinkle the pie with leftover sugar. This will give the pie a warm and brown look on top.
Bake for 50 minutes. I would put a cookie sheet a rack lower in the oven in case juices overflow your pie plate.
Let pie cool, then slice and serve.

Video

Notes

Choose whichever apples you prefer! I used Gala, but many people love Granny Smith.
You can leave the skin on the apples if you prefer.
Make sure to cut vent slits in the top pie crust to avoid a soggy pie.

Storage: Store homemade apple pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition