Apple Pie Recipe

A classic apple pie recipe

Apples are in full force already here in Upstate NY and this weekend my girlfriends and I went apple picking. It’s become a tradition since we all moved up here for school a few years ago. Luckily it was the perfect fall day and it was great to walk through the orchard in the crisp breeze. I left the orchard with 15 pounds of apples, fresh apple cider, and some warm apple cider donuts! And what better way to start using my apples than a classic apple pie recipe. After all, it’s the first official day of fall!
Apple Collage
The apple pie recipe I used is from one my favorite bloggers, Sally of Sally’s Baking Addiction. I make a lot of her recipes in my kitchen and they always turn out great. If you haven’t checked out her blog, you need to ASAP. Check out her cookies while you are there, you will find at least a dozen that you can’t live without. Oh she also has her first cookbook coming out next spring. It’s now ready for  pre-order and it’s one that you would want to grace your shelves. I know I’m excited to get my hands on it.
A classic apple pie recipe
Back to the pie. The original recipe is salted caramel apple pie…a great combination of course. But my phone talking during salted caramel making lead to burnt caramel sauce, and no one wants burnt caramel in their pie. So I changed course and made an all-American classic apple pie instead! I am so happy I did because this pie is amazing! It has a very buttery, flaky crust that is combined with a cinnamon-spiced homemade apple filling. Perfect with a scoop of vanilla ice-cream.
Apple Pie
Cook time
Total time
Yield: 1 9-inch pie
For Pie Crust:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon sugar
  • 1 ¼ teaspoons salt
  • 6 tablespoons unsalted butter, cold
  • ¾ cup vegetable shortening, chilled
  • ice water
For Filling:
  • 2 teaspoons lemon zest
  • ¼ lemon juice
  • 3 pounds apples, cored, peeled and thinly sliced
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • 1 egg, beaten with 1 tablespoon water
  • Coarse sugar for topping
To make pie crust:
  1. Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in the butter and pulse for 30 seconds. Add in the shortening and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two equal disks and wrap in plastic wrap. Chill for at least an hour.. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
For filling
  1. In a large bowl, combine zest, lemon juice and apples. In another bowl, whisk together flour, cloves, nutmeg, cinnamon and sugar. Sprinkle spice mixture over the apples and toss together. Set aside while you assemble pie.
Assembly of Pie
  1. When ready to bake pie, preheat oven to 400 degrees F. Roll out one chilled dough on a lightly floured surface into a 12-inch circle. Transfer dough to a 9 x 2 inch pie dish. Smooth the sides and bottom and cut off overhangs. Chill for at least 30 minutes.
  2. Fill the crust with the apple mixture, making sure to pile the apples tight and high in the middle. Roll out second dough similarly into a 12-inch circle and carefully place over the apple filling. Again, smooth the top and edges and use a sharp knife to trim the edges. Tuck in the edges or decorate as desired.
  3. Brush the top of the pie with egg wash. Sprinkle with coarse sugar and cut slits on top of the pie to allow steam out. Place pie dish on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees F and continue baking for another 40-50 minutes until crust is golden. A small knife inserted in the middle should come out almost clean. If pie edges are browning too fast, cover pie loosely with foil.
  4. Allow pie to cool completely before serving. Serve with a scoop of vanilla ice cream.

With all the apples in my kitchen, be prepared for more apple recipes in the coming weeks. Whether you plan on apple picking or grabbing a few pounds from the grocery store, you will want to make this pie!!