How to Make an Apple Pie from Scratch

Find out how to make a delicious apple pie from scratch with this easy to follow recipe. You’ll be impressing your friends and family in no time!

Checkout this video:


1/2 recipe all-butter pie dough (or 1 store-bought pie crust)
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
6 to 7 cups thinly sliced peeled Granny Smith apples (about 6 large apples)
2 tablespoons unsalted butter, cut into small pieces
1 large egg beaten with 1 tablespoon water, for egg wash
Coarse sugar, for sprinkling (optional)


For this recipe, you will need the following tools:
-a 9 inch pie dish
-a paring knife
-a vegetable peeler
-a large bowl
-a measuring cup
-a wooden spoon or rubber spatula
-a colander
-aluminum foil
-pie weights or dried beans
-a pastry brush
-a small bowl
For the crust:
-1 1/2 cups all purpose flour
-1 teaspoon salt
-2 tablespoons sugar
-3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
-6 to 8 tablespoons ice water


Ingredients: 1/2 cup sugar, 1/2 cup packed brown sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 6 to 7 cups thinly sliced peeled tart apples, 1 tablespoon lemon juice, DOUGH FOR TWO 9-INCH PIES, 1 tablespoon butter.

Preheat oven

It is always best to preheat your oven before beginning to make your pie. This will ensure that your pie crust is crispy and your apples are cooked evenly.
To preheat your oven, set it to the required temperature listed in your recipe. For an apple pie, this is usually between 375 and 425 degrees F. Place a rack in the middle of the oven so that it is ready for you to place your pie on it.

Make the crust

2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening
5 to 7 tablespoons cold water
Measuring cups and spoons
Large mixing bowl
Pastry blender or fork
Ruler or measuring tape
Rolling pin

Flour your work surface and rolling pin. Take the dough out of the refrigerator and let it soften for about 10 minutes if it feels hard. Divide the dough into two balls, one slightly larger than the other. Flour your rolling pin and roll the dough from the center outward into a 12-inch circle for a single-crust pie or a 14-inch circle for a double-crust pie. If the dough sticks to the rolling pin or work surface, lightly flour those areas. Fold the dough gently into fourths and transfer to a pie plate. Unfold and press into the bottom and up the sides of the pie plate. Trim even with the edge of the pie plate. Create a fluted edge by folding under the overhanging dough, pressing with your thumb at intervals around edge, or use a fork to press down all around outer edge

Place in fridge while you prepare filling

Fill the pie

1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar

Preheat oven to 375°. In a small bowl, combine the sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil coated with cooking spray. Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer Cool on a wire rack

Bake the pie

Preheat oven to 375 degrees F (190 degrees C). Line pie dish with one pie crust. Fill with apples, mounded slightly. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Sprinkle lightly with sugar. Cover edge loosely with 2-3 inch strip of aluminum foil to prevent excessive browning.

Bake pie on lower shelf of oven for about 50 minutes, remove foil, and bake for 10 minutes longer. Cool on wire rack before serving.”

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