Homemade Apple Pie

This recipe has been in our family for at least four generations and has won two grand champion ribbons at our county fair. Having entered this recipe in cooking competitions through the years, we’ve tweaked the recipe to make it even better.

If using Granny Smith Apples, we will precook the sliced apples in the microwave for a few minutes to help them soften while baking.

We’ve tried several varieties of apples when making an apple pie, but always return to Granny Smith, our favorite. It turns out a juicy, tart, delicious pie.

Another helpful step is to bake the pie in an oven on the next-to-lowest rack to ensure getting a nicely cooked bottom crust.

More Apple Recipes to Enjoy

Ingredients for Homemade Apple Pie

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Preheat oven to 375°F. Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Apples

Using a paring knife, peel and core your apples, and then slice to desired thickness. You could also use an apple corer if you have one.

In large microwave-safe bowl,  cook the apple slices in microwave for 6-10 minutes, until they are just starting to soften.

Precooking the apples in the microwave give the fresh slices a head start to being tender. This will help ensure that they are nice and juicy in the pie.

Sprinkle granulated sugar, all-purpose flour, ground cinnamon, and nutmeg over the apple slices. Stir until mixed well.

Make the Pie Dough

In medium sized bowl, mix together the all-purpose flour and salt. Add vegetable shortening and cut in with a pastry fork until crumbly.

Pour in 1/4 cup cold water and begin mixing into the dough. Then add the remaining water to finish mixing the dough. Dough should now hold together in a ball.

Roll out dough on floured surface the size of your pie plate. For top crust, make slits in the dough so your pie can breath while it is baking. These can be simple slits or intricate designs. It’s fun to give your top crust a signature design that shows who baked it. Note the “V” in my pie crusts for Vogts.

Form the bottom crust along the edges and extending over the rim of the pie plate.

Spoon the apple mixture into the bottom crust of the the pie plate, mounding the apples in the center. Dot the apple filling with bits of butter. With your fingers, brush water along the edges of the crust, which will help seal the two crusts together.

Carefully, place the top crust onto the apples and press the palm of your hand against the edges of the pie plate to cut off excess dough. Crimp the edges using your thumbs and forefinger. Brush the top with whole milk and then sprinkle it with granulated sugar for a sweet sparkly shine.

Bake pie in preheated oven on the next-to-lowest rack for 50-60 minutes to get a nice flaky bottom crust that is cooked all the way through. This will also give you a lovely crisp top that is golden brown with juices bubbling through the slits. Allow the pie to cool for at least 2 hours before serving.

Serve warm apple pie with whipped cream or vanilla ice cream. This recipe will serve 8-10 people.

You may store any leftovers by covering the pie with aluminum foil, for up to 3 days at room temperature or five days in the refrigerator. After that the crust starts to get a bit soft. However, you may reheat slices of pie in the oven or toaster oven before serving.

When baking pies for the holidays, one trick I’ve found to freshen your pie is to place it in a 350°F oven for about 10-12 minutes to give the crust a nice crispness when serving. This is quite handy when you’re baking pies a day or two prior to the dinner. 

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