Homemade Apple Pie and Crust

An Easy Homemade Apple Pie and Crust recipe to bake. Double crust with layers of sweet honeycrisp apples, cinnamon and sugar a warm dessert.

Homemade Apple Pie and Crust recipe

You will absolutely enjoy making this incredibly easy homemade apple pie or tart, complete with a delightful crust recipe for a warm dessert. Follow the step by step instructions for the easy recipe. The base features a crust layered with a filling of sliced Honeycrisp apples, enhanced with cinnamon and sugar. On top of the apples, you’ll add another layer of crust and create some slits to allow steam to escape. This oven-baked-dessert or treat is brushed with egg to achieve a beautifully browned, flaky crust, making it a perfect sweet snack for tea time. It’s truly delightful when paired with a dollop of whipped cream—simply irresistible! While South Africans refer to this as a tart, pies traditionally have both a top and bottom crust.

Should I prebake crust for apple pie?

No, you do not need to pre bake the crust of an apple pie or tart for any apples or fruits that are used for fillings. Keeping the dough crust chilled is an idea so it stays in place. The only time you would prebake a crust is if you adding custard mixes.

Can I leave the skin on apples for pie?

You can leave the skins on the sliced apples, or peel them. It is totally up to your preference. As long as they sliced thinly so they can cook well.

Do you have to cook apples before making apple pie?

No, it is not necessary to cook your apple slices when making an apple pie. They are thinly sliced and mixed with spices and sugar, with a little flour and lemon to stop the apple browning. The apple slices will cook while the pie is baked.

What is the best pastry for apple pie?

A shortcrust pastry dough is the best crust for pies or tarts. It has butter in that will give it that delicious tasty flavor. Browns well. Try this recipe crust recipe, Homemade Apple Pie and Crust recipe, or get my shortbread crust pastry recipe , so easy.

Ingredients for Homemade Apple Pie and Crust

The Pie Dough:

1. all-purpose flour
2. sea salt
3. unsalted butter, cold and diced
4. ice-cold water

The Apple Filling:

1. medium-sized Honeycrisp apples, peeled, cored, and thinly sliced
2. lemon juice
3. granulated sugar
4. brown sugar
5. all-purpose flour
6. ground cinnamon, ground nutmeg, ground ginger
7. salt

The Topping:

1. unsalted butter, cut into small pieces
2. small egg, beaten
3. granulated sugar

For all the ingredient amounts and the full instructions get them in the printable recipe attached. Download or use on the cook mode for the screen to stay live. 😉

How to make a Homemade Apple Pie and Crust

Step 1. Pie Dough:

In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture. Mix with your hands until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, in a stream, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.

Divide the dough into two equal portions, shape each portion into a ball, wrap them in plastic wrap, and refrigerate for a minimum of 30 minutes.

Remove one portion of the chilled dough from the refrigerator and let it sit at room temperature for a few minutes.

On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch pie dish.

Transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.

Step 2. Filling:

Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the sliced apples with the lemon juice to prevent browning. In a separate bowl, combine the granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ginger, and salt. Mix well.

Add the sugar mixture to the sliced apples and toss until the apples are evenly coated.

Step 3. Assemble the Pie:

Pour the apple filling into the prepared bottom crust, mounding it slightly in the center.

Dot the top of the filling with small pieces of unsalted butter.

Roll out the second portion of chilled dough on a lightly floured surface into a circle slightly larger than the pie dish.

Carefully place the rolled-out dough over the filling. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang. Fold the overhang of the top crust under the edge of the bottom crust, then crimp the edges using your fingers or a fork to seal the pie.

Use a sharp knife to create several small slits or decorative vents in the top crust to allow steam to escape during baking.

Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden finish.

Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling and thickened. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.

Serve the apple pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of vanilla yogurt.

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