This is the best Homemade Apple Pie Recipe out there guys! So easy and filled with that classic cinnamon apple flavor in a flaky pie crust!
With Christmas just around the corner, I figured it was the perfect time to unveil my classic apple pie recipe. There is a secret ingredient in the pie filling that really brings out the delicious apples and makes the pie irresistible.
How To Make Apple Pie Filling:
- For the best apple pie, you’re going to want to make sure you use high quality apples. I love to use Granny Smith apples because they’re more firm and extra tart. When mixed with the sugars and spices in the filling, it becomes the best combination.
- Thinly and evenly slice your apples for the best consistency in each bite. This handy apple peeler cuts the apples as well as peels, which makes life so much easier!
- Undiluted apple juice concentrate is my secret ingredient in this mouthwatering apple pie filling. It gives the filling so much more depth!
Once your apple pie filling is ready you’ll want to roll out your pie crusts. You can use the store bought pie dough, but I highly recommend my easy pie crust recipe – it’s a game changer!
Fill your bottom crust with the apple pie filling then decide what you want to do for the top. You can weave a lattice top or make it a solid top, but make sure you cut some vent holes in the top to allow the filling to bubble.
Once the filling is bubbling in the center and the pie crust is golden brown, pull it out of the oven and let it cool for at least two hours.
It’s crucial to let the pie cool for a couple hours to let the filling have time to settle. If you don’t wait, the filling will still be runny and you’ll end up with an apple soup pie.
If you’ve never attempted to make an apple pie before, let this be your first try! It’s so easy and the results will really WOW you!
How do you like your apple pie- with ice cream or whipped cream on top?
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Homemade Apple Pie Recipe
- 2 9 inch pie crusts
For the Filling:
- 6 to 8 Granny Smith apples, high quality
- 2 tbsp lemon juice
- ¾ cup sugar
- 2 tbsp cornstarch
- 2 tbsp flour
- 1 ½ tsp apple pie spice*
- ¼ cup apple juice concentrate, undiluted
- 2 tbsp butter, cut into small pieces
- 1 to 2 tbsp whole milk
- 1 tbsp coarse/turbinado sugar
- Peel and thinly slice the apples then place in a large bowl. Toss the apples with the lemon juice.
- In a separate bowl combine the sugar, cornstarch, flour and apple pie spice. Sprinkle over the apples and mix until coated. Stir in the apple juice concentrate.
- Roll out one disc of pie dough to fit a 9” pie pan that is 2” deep (about 13” around). Spoon the apple pie filling into the pan, then dot the top with the butter pieces. Roll out the remaining pie dough to about 11” around. Cut decorative vent holes, or weave a lattice if desired.
- Crimp the edges of the pie crust to close, then gently brush the top with whole milk and sprinkle with coarse sugar. Place pie in fridge for 15 minutes to firm up the crust.
- Preheat oven to 425 degrees F.
- Place the pie on a parchment-lined baking sheet and bake for 20 minutes, then reduce the oven temperature to 375 degrees F and bake for an additional 40 minutes, until the filling bubbles inside the pie. (Cover the edges of the pie with foil if browning too quickly)
- Let cool completely (at least 2 hours) to allow the filling to thicken and settle before slicing. Enjoy!
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