Homemade Apple Pie

Course: Dessert
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 1 pie
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Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 cup butter
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoons cider vinegar

Pie Filling

  • 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

Instructions

Pie Crust

  1. The butter should be chilled and cut into 1 tablespoon sized slices.

  2. Use a food processor to combine flour, salt, and butter. Pulse until the mixture resembles coarse crumbs.

  3. 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).

  4. Pour out the dough crumbles and shape into 2 equal discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

Pie Filling

  1. Preheat oven to 425°F.

  2. Core, peel, and slice apples into thin apple slices.

  3. Using a small saucepan, melt the butter over medium heat.

  4. Stir in flour until it has formed a paste. Add water, sugar, molasses, and bring the mixture to a boil.

  5. Reduce the temperature and let simmer.

Creating the Pie

  1. Pull the dough discs out of the refrigerator. Using a rolling pin, roll out one of the discs to fit your pie dish.

  2. With the other disc, roll it out to create the pie top. I recommend a pie lattice.

  3. 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). 

  4. Carefully pour pie filling on top of the pie and let it seep through the holes on your pie lattice. 

  5. 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.

Recipe Notes

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.