Sweet and tart apples dance with warming spice like cinnamon, cloves and ginger and get nestled in a perfectly flaky pie crust. The crust comes together in minutes in your food processor so it’s really easy to make. I love making homemade apple pie for the holidays and this pie in particular always gets requested. It’s real crowd pleaser not only for Thanksgiving and Christmas but during the summer months too like on 4th of July! Some other reader-favorite fruit desserts to check out are my Puff Pastry Apple Tart, Peach Galette, Lemon Cheesecake Bars, and Mixed Berry Cobbler.
Why this recipe works:
I use both Granny Smith and Piny Lady apples for balanced flavor. The crust is perfectly flaky and buttery! The juicy, tender apples get precooked for just 5 minutes ensuring the perfect apple pie filling texture. It’s easy to make! Just use my step by step photos. You can use a store-bought pie crust if you’re in a pinch!
9-inch pie pan Rolling pin Pie weights (If you don’t have pie weights you can use dried beans!) Large working surface Peeler for apples Food processor Mixing bowls Measuring spoons
Apples: I love using a mix of Granny Smith and Honey Crisp, Pink Lady, Braeburn or Northern Spy. Be sure to use a mix to get both the sweet and tart flavors. Sugar: a little for the crust and you’ll use more when making the apple pie filling too. Flour: all purpose flour works well here. I have not tested this recipe with a gluten free flour. Lemon zest & juice: Not only adds flavor and balances the sweetness but also helps prevent the apples from browning. Spices: I use ground ginger, ground cinnamon, ground allspice & cloves. Feel free to use more or less. Shortening: I use a bit of shortening in my homemade pie crust because I found doughs made with shortening hold their shape much better.
How to make the apple pie filling
Partially blind bake the crust
Lattice the pie crust
