This homemade apple pie is the perfect combination of flavor and sweetness. Use our homemade crust and create a delicious pie, great for any occasion.
I had enjoyed many pies, however, I had never actually made a pie until a few summers ago. On a whim I decided I was going to enter a pie into a city contest, the largest populated city in my county with over 116,000 people. The contest was part of a huge state-wide celebration.
And I submitted my name and the pie I was going to make having never made a pie before in my life. I had never even had the chance to watch someone make a pie before in my life.
The day before I researched and researched pies. I had no idea what my pie was going to taste like and I had read so many articles on how to make a pie crust that I was closing my eyes and seeing pie crust lattices.
The day came, luckily my husband helped me make the pie, and we ended up taking 3rd place!
My pie, a pie I had never made before, a skill I had never even tried before, got us 3rd place!
And that pie is the pie I’m going to share with you today. It has an amazing flaky crust with a flavorful, sweet filling. For once, the crust is just as good as the rest of the pie.
- 2 1/2 cups all-purpose flour
- 1 cup butter
- 1/2 teaspoon salt
- 7 tablespoons ice water
- 1 tablespoons cider vinegar
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1 cup white sugar
- 1 tablespoon molasses
- 2-6 Granny Smith apples
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The butter should be chilled and cut into 1 tablespoon sized slices.
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Use a food processor to combine flour, salt, and butter. Pulse until the mixture resembles coarse crumbs.
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Stir the 7 tablespoons of ice water with the vinegar. Pour 1/2 the mixture into the flour and butter mixture. Pulse to combine (less than 5 seconds). Pour in the remaining of the liquid mixture and pulse until it just starts coming together (less than 10 seconds).
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Pour out the dough crumbles and shape into 2 equal discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
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Preheat oven to 425°F.
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Core, peel, and slice apples into thin apple slices.
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Using a small saucepan, melt the butter over medium heat.
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Stir in flour until it has formed a paste. Add water, sugar, molasses, and bring the mixture to a boil.
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Reduce the temperature and let simmer.
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Pull the dough discs out of the refrigerator. Using a rolling pin, roll out one of the discs to fit your pie dish.
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With the other disc, roll it out to create the pie top. I recommend a pie lattice.
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Place sliced apples onto the pie crust. Place the top dough crust on top of the apples. Squeeze together the bottom and top crust along the edge. Use a fork to create a design on the edge (or other design).
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Carefully pour pie filling on top of the pie and let it seep through the holes on your pie lattice.
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Bake at 425°F for 15 minutes. Then turn heat down to 350°F and continue baking for another 40-45 minutes or until the apples are soft.
I recommend placing a baking sheet under the pie while baking to catch filling that might leak out of the pie while cooking.
I also only use 2 large apples. Use as many as needed.
