There is quite simply, nothing like a homemade apple pie. I grew up on an apple farm and the first apple pie of the season was reason for celebration. (Actually, it was usually on my dad’s birthday, so the two kind of went hand in hand.) The apple pie recipe my mom used is ingrained in my memory and I rarely measure the filling ingredients.
The most important thing to know about making apple pie is that it’s not hard. My grandma’s pie crust might be new to you, but it doesn’t have to be fiddly. Be bold! Go forth and make pie!
Apple Pie Recipe
Makes one 9″ pie
- Pie crust for a double crust pie [Grandma’s pie crust recipe]
- 1/4 cup unbleached flour
- 1/3 – 1/2 cup organic cane sugar
- 1-1/2 teaspoons cinnamon
- 10-12 medium sized tart apples (My favorite? Gravenstein apples!)
- 2 Tablespoons milk
Measure dry ingredients into large bowl. Peel, core, and slice apples into the bowl. Toss apples and dry ingredients.
Divide pie crust dough in two portions, and then roll out on a liberally floured surface. Your crust should be about an inch bigger than the pie pan, all around. Fold the dough in half for easy lifting, then move into a pie pan. Poke the dough a couple of times with a fork to prevent the bottom crust from getting air bubbles. (I do this because my mom says I should, but I’ve not once seen a bottom crust do anything weird.)
Spoon the apple filling into the crust. The filling should be heaped three or four inches above the edge of the pie pan. The apples will cook down, so you want to be generous. If you end up with a few excess apple slices, consider them a snack. (I used to wait for this part of the pie baking process when I was a kid!)
Roll out second crust, fold in half for easy moving, and gently place it on top of the apple filling. Gather the edges of both crusts, and turn them under as you work your way around the pie, crimping the edges together. Use a knife to cut a couple of slashes in the top crust to allow steam to escape.
Place pie on a foil-lined cookie sheet to catch drips. Bake at 425 degrees for 15 minutes, then turn heat down to 350 degrees. Continue baking for another 45 minutes or until pie is nicely browned. Brush top of pie with milk (to give it a shine) and bake for five more minutes.
If you want to freeze your pie for later, assemble it in an aluminum pie tin, then wrap it in a double layer of foil. Do not thaw pie to bake; unwrap and put frozen pie in the oven, then follow the cooking instructions above. Freeze for no more than two months for best results. This is a great way to have fresh pie on hand during the busy holiday season!