Homemade Apple Pie

Stephanie Shows You How to Make Homemade Apple Pie 🍎🥧

As the crisp air of autumn sets in, it’s time to embrace the season’s finest flavors. In this video, we’re welcoming fall with open arms, and what better way than by mastering the art of crafting a warm, comforting apple pie from scratch? Join us in celebrating the arrival of this cozy season, and let’s bake up some delicious apple pie!


  • The Best Flaky, All Butter Pie Crust
    • 2 1/2 cups (300gms) All Purpose Flour
    • 1 tsp salt
    • 1 tsp sugar
    • 16 Tbs (227gms) unsalted butter, cold
    • 1/2 cup (113gms) ice water
  • Apple Pie Filling
    • 1/3 cup packed brown sugar
    • 1/3 cup granulated sugar
    • 1 Tbsp Apple Pie Spice
    • 1/4 tsp salt
    • 4 pounds crisp apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
    • 1 Tbs freshly squeezed lemon juice
    • 2 Tbs cornstarch
    • 2 Tbs water
    • 1/2 tsp lemon zest
    • 1/2 tsp vanilla extract
  • Apple Pie
    • 1 pie crust recipe (2 disks)
    • 1 apple pie filling recipe
    • 1 egg


  1. The Best Flaky, All Butter Pie Crust
    1. Dice the butter into small cubes. Place the butter and the flour in the freezer for 30 minutes. Measure out water and place that in the freezer too.
    2. Add the butter and flour to a food processor and pulse about 15 times, until the mixture is sandy and the butter is pea-sized lumps. Add the icy cold water to the processor all at once, and pulse until the crust comes together, about 1 minute.
    3. Dump the dough out of the bowl onto plastic wrap and bring the dough together using the plastic wrap. Divide the dough in half and gently pat each half into a disk about 6 inches across, wrapped in plastic wrap. Refrigerate the dough for at least 4 hours. The dough can be frozen for up to 1 month; defrost overnight in the refrigerator.
  2. Apple Pie Filling
    1. In a large pan, whisk together the brown sugar, granulated sugar, apple pie spice, and salt. Add the apple slices and lemon juice and toss until the apples are evenly coated in the sugar and spices. Set aside for 30 minutes to draw some of the juices out of the apples.
    2. In a small bowl, stir together the cornstarch and water until smooth.
    3. Set the pan with the apples over medium-low heat. Cook, stirring until the apples soften slightly, about 10 minutes. Raise the heat to medium and pour the cornstarch mixture over the apples. Cook, stirring until the apple juices bubble and thicken, about 1 minute. Remove from the heat and stir in the lemon zest and vanilla.
    4. Allow the filling to cool completely before using in the pie, or serve warm with vanilla ice cream!
  3. Apple Pie
    1. Place one disk of cold dough on a lightly floured surface. Smack the dough with the rolling pin 3 times. Turn one quarter turn and smack it 3 times again. Roll the dough from the center of the dough outward. Flip the dough over turn it a quarter turn and roll from the center again. Continue to flip, roll, and turn, lightly dusting with flour as needed two more times. Then continue without flipping the dough over rolling out from the center until the dough is about 13 inches across.
    2. Roll the crust up around the pin, and then unroll it over the pie pan. Gently press the dough into the bottom and up the sides of the pan, letting the overhang drape over the edges of the pan.
    3. Press the filling into the pie crust making sure the apple slices are laying flat with as few gaps as possible.
    4. Roll out the second disk of dough the same way. Cut into strips if placing a lattice top or drape the rolled out crust over the apple filling, trim the edges, and flute the 2 crusts together. Stir the egg and brush the egg onto the top crust. Make three slits into the top crust to vent (not necessary if making a lattice top).
    5. Freeze the pie for 30-45 minutes.
    6. Preheat the oven to 425 degrees Fahrenheit and place the pie in a parchment or silpat lined baking sheet. Cover the crust with foil. Bake for 20 minutes. Remove the foil and reduce the oven temperature to 350 degrees Fahrenheit and bake until golden brown and the filling is bubbling, about 35 minutes. Rest at room temperature for an hour before slicing.
    7. Enjoy!
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