How to Make the Best Apple Pie from Scratch

Apple pie. It’s the quintessential dessert, an iconic symbol of comfort, warmth, and the simple pleasures of life. You could buy a pre-made one, but let’s face it—nothing, absolutely nothing, compares to a homemade apple pie. Not just any apple pie though. We’re talking about the best apple pie. From scratch. It’s a bit of a journey, but oh, is it worth it.

Ingredients: The Basics You’ll Need

Before you can even think about how sweet the aroma will be as the pie bakes, you need the right ingredients. Don’t skimp here—fresh, quality ingredients are key to the perfect pie. Here’s the list:

• 6-8 medium apples (preferably a mix of Granny Smith and Honeycrisp)
• 1 cup granulated sugar
• 2 tbsp brown sugar
• 1 ½ tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 2 tbsp all-purpose flour (for thickening)
• 1 tbsp cornstarch (for extra silky filling)
• 1 tbsp unsalted butter
• 1 egg (for egg wash)
• 2 ½ cups all-purpose flour (for the crust)
• 1 tsp salt
• 1 cup unsalted cold butter (cut into cubes)
• 4-8 tbsp ice water

The Crust: Where the Magic Begins

The crust. Oh, the crust. It can make or break your pie. If it’s too tough, it’s like biting into cardboard. Too flaky? It crumbles all over the place. The perfect pie crust is buttery, crisp, and just the right amount of flaky. Here’s how you nail it.

First, combine the flour and salt in a large bowl. Then, add in the cold butter cubes. Now, don’t just throw them in—cut them in with a pastry cutter or your fingertips. You’re looking for pea-sized chunks of butter throughout the flour. This is what gives your crust that flakey texture when it bakes. Don’t overwork it; a little unevenness is your friend here.

Once that’s done, slowly add ice water, a tablespoon at a time. Mix gently until the dough just begins to come together. Don’t overdo it—if you work it too much, the dough will be tough. Form it into a disc, wrap it in plastic, and let it chill in the fridge for at least 30 minutes. Patience is key. While it chills, you can prep your filling.

The Filling: Sweet, Spicy, and Irresistible

Now for the fun part—filling the pie. Grab those apples! Peel, core, and slice them thinly (about 1/8-inch thick). This ensures they cook evenly, and every bite has that perfect balance of soft and firm apple goodness.

In a large bowl, toss the apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Oh, the scent of cinnamon and apples—it’s the essence of fall. If you want to go the extra mile, you can add a splash of vanilla extract or even a teaspoon of orange zest for an unexpected twist. Add a tablespoon of flour and cornstarch to thicken the filling. The result will be a velvety, sweet, slightly tart mixture.

Once you’ve got your filling ready, take out that chilled dough, divide it into two portions (one slightly larger than the other), and roll out the larger piece on a lightly floured surface. This will be your bottom crust. Transfer it to your pie dish and trim any excess dough.

Assembling the Pie: A Work of Art

Now comes the assembly. It’s almost like building a masterpiece, only tastier. Pour the apple filling into the crust, making sure to spread it evenly. Don’t skimp on the butter—dot the top of the filling with small pieces of unsalted butter. This adds richness and helps the filling become even more luscious as it bakes.

Next, roll out the second portion of dough and place it over the apples. Gently trim the edges, then crimp them together with your fingers or a fork. To make sure your pie gets that golden, glossy finish, brush the top with a simple egg wash (just a beaten egg and a tablespoon of water). You could sprinkle a little sugar on top too, for an added crunch and shine.

Baking: Patience, Grasshopper

It’s time to bake your pie, but hold your horses for a second. Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any potential drips (trust me, it happens). Bake for 15 minutes at the higher temperature to get that nice initial crisp on the crust, then lower the temperature to 350°F (175°C) and bake for another 45 minutes or so. You’ll know it’s done when the crust is golden and the filling is bubbling up through the vents.

Serving: The Ultimate Test

Let the pie cool down for at least two hours before cutting into it. I know, it’s tempting to dive in immediately, but give it some time. The filling needs to set so it doesn’t spill everywhere when you slice it. Trust me, I’ve learned this the hard way.

Once it’s cool, slice it up and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. And there it is—your perfect apple pie. Simple? No. Worth it? Absolutely.

Conclusion: A Slice of Heaven

Making the best apple pie from scratch isn’t about rushing through the steps—it’s about taking your time, savoring each part of the process. The result? A pie that’s warm, comforting, and impossible to resist. Whether you’re sharing it with friends and family or just enjoying a slice by yourself (we won’t judge), this apple pie is sure to be a hit. So, go ahead—get baking, and remember: the best things in life are homemade.