Apple Pie Recipe
I got a big box of beautiful apples from our friends Randy and Merrilou in Vermont. Sent straight from the orchard, nine Empire and nine of a newer variety called Vermont Gold (which were BTW the best eating apple I’ve ever ate). I’d heard of Empire apples, but actually never had the pleasure of cooking with them and since it’s both apple season and dessert season, I thought an apple pie was in order!
The best apples for apple pie are tart, firm apples like Granny Smith, Gala, Fuji — and I always like to use a mixture of apples in a pie to get a nice, round, full apple flavor. You know? Like, it makes you think, dang this apple pie really tastes like straight-up APPLES. It’s gotta be so healthy for me I’ll have another piece.
Apple pie you can justify eating for breakfast. That’s what I want. And that’s what this is, boyeeeeee!!!
P.S. My friends, you can totally buy a pie crust and it’s very likely that no one will notice or care. BUT if you want to do it all, try my homemade pie crust recipe
Apple Pie Recipe Video
Apple Pie Recipe – Printable!Print
Deep Dish Apple Pie
- Prep Time: 2 hours
- Cook Time: 40 mins
- Total Time: 2 hours 40 minutes
- Yield: 8 1x
- 1 recipe pie crust (or storebought crust)
- 3 pounds mixed apples
- 2/3 cup + 1 tablespoon white sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons butter
- optional: dash cayenne pepper
- Roll out half the crust and shimmy it into a deep dish 9″ pie pan (glass preferred). Trim the edges leaving a half inch around. Roll out the other half to 10″ circle between waxed paper. Refrigerate the pan and the top crust.
- Peel apples and cut into 1/4″ slices.
- Melt butter in a large skillet over medium heat and add the apples, sugar and spices. Cook, stirring, for 5 minutes until apples are softened.
- Remove apples to a bowl and bring the liquid to a boil. Boil a couple of minutes until thickened and add to apples. Let apples cool to room temperature.
- Place cooled apples and sauce into bottom crust and lay top crust over. Crimp edges together and slash the top crust to allow venting.
- Sprinkle with 1 tablespoon sugar if desired.
- Bake at 350ºF for 30-40 minutes until golden.
- Cool completely, 2-3 hours.
Also check out this homemade pie crust recipe and video!
Hilah!!!! Every recipe I have tried it’s been a S*U*C*C*E*S*S !!!!! I’m baking the apple pie tonight and I will say this is the best looking apple pie I have made. You are awesome!!! When I found you on YouTube I wasn’t totally bad cook, I think you made me a better cook/baker. Thanks so much!!
Yay Yay Yay! That makes me So happy to hear, Melinda! 😀 Nicest thing I’ve heard all day. Thank you. Hope you had a great Thanksgiving!
Wanted to let you know my family loved the Apple pie!! We had a wonderful Thanksgiving !! Thanks again ! Can’t wait for your next video ( no pressure ) Lol!
Depending on if your making a sweet pie or savory you could use powdered sugar to roll out the dough. It makes it sweeter and tender. I use this trick for sugar cookies, scones and cinnamon rolls too.
That is a great tip, Marci! Thank you.
I just have to say this is an excellent tutorial and your written out directions and how to ruin the crust is so helpful. I have made it right in the past and then after that made it wrong and wondered what the heck happened. Making apple pie and a lemon meringue too right now. I will let you know how they come out.
Thank you, Marci! It really helps me to hear what I’m doing right. 🙂 Hope the pies are a success!
Well, I seem to be finding new and improved ways to make the crust go bad. It was not flaky it was chewey. My best guess is that I must have used too much water? Not like you can tell me cause you weren’t here. Maybe that is the problem? I played your video several times while making the crust. Mine seemed to look the same crumble as yours did. I didn’t use any bench flower I rolled it out between 2 pieces of wax paper. It seemed kinda damp while I was rolling. I had frozen the butter after I cut it into tiny 1/8″ pieces before adding it to the flower. I will just have to keep trying to see what happens. Next time I will use bench flower. We will see how it goes. I was not thrilled with my apple filling either. I had to use gala apples and they are softer than the cortland and cameo ones I used before. Additionally, I know I cooked them more than needed. One thing I am happy with is that I used a crumble topping like they use for dutch apple pie and I cut out some hearts like you did. It is me not you Hilah I know I can make this turn out well I just need practice.
Oh dear, I’m sorry to hear that! Yes, too much water is a likely culprit. You have such a good attitude, though, Marci, I must say! I am not nearly so Zen about it when things don’t work out for me in the kitchen. 😉 Haha.
Well, I figure f I got it to work great the first time then I can do it right again. I am close. I never give up on anything. It is all a learning process. My learning is dependent on myself and my determination. I knit too, some things I have started over six or more times, and yet I have the shall done. It is almost like the harder something is the more I try. Seriously how many things have worked out for you the first time? Practice, we learn from mistakes.
Hey Hilah, the apple pie was awesome! Nice call with the cayenne pepper! I bragged so much at work that they are making me bring one to work tomorrow. Inside joke since you didn’t post my last comment. lol I have watched American Pie too many times.
Yay! so happy you made it with the cayenne, Josh. I love it but no everyone would try it. 🙂
I couldn’t download instagram to upload a photo so I just made a youtube video. It’s called “American pie” by Josh D. Please check it out. I put a lot of tender loving care into it. lol