How to Make Apple Pie from Scratch

How to Make Apple Pie from Scratch – The Best and Easiest Apple Pie Recipe Ever!

Checkout this video:


1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

Step 1 Preheat oven to 375 degrees F (190 degrees C). Put the bottom crust in your pan. Step 2 In a small saucepan, melt butter over low heat. Stir in flour and water until mixture becomes bubbly. Remove from heat. Step 3 Pour the sugar and brown sugar into the crust. Mix together the melted butter, flour and water mixture, cinnamon, nutmeg and lemon juice. Pour over sugary mixture in crust. Step 4 Arrange apples on top of filling mixture. Cut remaining pastry into 1 – 1 1/2 inch wide strips, and make lattice top. Crimp and flute edges. Step 5 Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Pie crust

1/2 cup (1 stick) unsalted butter, cold
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/4 cup (60 ml) cold vodka
1/4 cup (60 ml) cold water
1. Cut the butter into small cubes and place them in a large bowl. Freeze for 10 minutes.
2. Add the flour, salt, and sugar to the bowl and mix together with a fork.
3. Add the vodka and water and mix together until the dough comes together in a ball.
4. Divide the dough into two balls, wrap in plastic, and refrigerate for at least 30 minutes, or overnight.


The most important part of apple pie is the filling. This is what makes or breaks the pie. There are many different ways to make an apple pie filling, but the most important thing is to use fresh, crisp apples. I like to use a mix of apples, some that are tart and some that are sweet. This gives the pie a complex flavor that is not too sweet or too tart.

The other important thing to remember when making an apple pie filling is to not overcook the apples. Apples should be cooked just until they are tender, but still retain their shape. If they are cooked too long, they will become mushy and will not hold their shape in the pie.

Here is my recipe for apple pie filling:

-6-7 cups of fresh, peeled and sliced apples (I like to use a mix of Granny Smith and Honeycrisp apples)
-1/2 cup sugar
-1/4 cup brown sugar
-1 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp allspice
-3 tbsp flour
-juice of 1/2 lemon
1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together all of the ingredients until the apples are evenly coated.
3. Pour the mixture into a 9 inch pie dish.


Assemble your ingredients:
-1 recipe for a 9 inch double crust pie
-6 to 7 cups thinly sliced, peeled apples
-1/2 cup sugar, more or less to taste
-1/4 cup all-purpose flour
-1 teaspoon ground cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon allspice
-Lemon juice, freshly squeezed (optional)
-2 tablespoons butter
– Egg wash (1 egg beaten with 1 tablespoon water)
– Raw sugar, for sprinkling (optional)


Baking perfect apple pie from scratch isn’t as difficult as you might think. Follow these simple tips and you’ll be whipping up delicious pies in no time!

-Preheat oven to 375 degrees F (190 degrees C).
-Mix sugar, cornstarch, salt, cinnamon, and nutmeg together in a large bowl. Stir in apples and pour mixture into a 9 inch pie dish.
-Dot with butter.
-Cut remaining pastry into 1/2 – 3/4 inch wide strips. Arrange strips over filling in lattice design. Trim off any excess pastry. Crimp and flute edges.
-Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown and filling is bubbly.

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