Homemade Apple Pie

I used to buy frozen pie dough, but you’d never know how easy baking your own is! It adds a little bit of an extra step, but the end result is so worth it, I’m not sure I’ll ever go back. This all-butter crust recipe is E – A – S – Y and so much better than pre-made. You can even make the dough and filling ahead of time and refrigerate until you’re ready to bake.

This recipe had an extra apple-y flavor that was divine because of the boiled cider! Who knew?!

Thanks to King Arthur Flour for the original recipe.

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peeled apples copy

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lattice copy

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Homemade Apple Pie

For the Crust


  • 2 1/2 cups unbleached all-purpose flour
  • 1 tsp. salt
  • 1 cup (16 tablespoons or 8 ounces) unsalted butter*
  • 1/4 to 1/2 cup ice water

*If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.


  1. Whisk together the flour, and salt.
  1. Dice the butter into small cubes, or cut it into pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
  1. Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
  1. Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.

Yields pastry for 1 double crust pie or 2 single crust pies.

Notes about the dough:

If your dough becomes too warm and gooey when you’re trying to roll it out, just put it back into the refrigerator for a bit. I also lightly floured my cutting board and pin for rolling.

If you are using the dough for a lattice top like I did, I divided the dough into more like ⅓ for the top, ⅔ for the base crust.

For the Filling


  • 8 cups peeled, cored, sliced apples (I used organic pink lady)
  • 2 Tbsp lemon juice
  • 3/4 cup sugar
  • 2 Tbsp unbleached all-purpose flour
  • 2 Tbsp cornstarch
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg (I was out, and the pie tasted great without)
  • 1/4 tsp. allspice
  • 1/4 cup boiled cider or undiluted apple juice concentrate (see notes below)
  • 2 Tbsp butter, diced in small pieces


  1. Lightly grease a 9-inch pie pan that’s at least 2 inches deep. This will make serving the pie easier after it’s baked.
  2. Combine the sliced apples and lemon juice in a large mixing bowl.
  3. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider or apple juice concentrate.
    1.  I went a little off the grid here and sautéed the filling in my cast iron pan for a few minutes!
  1. Roll out half of the pastry to a 13″ circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.
  2. Spoon the apple filling into the pan. Dot the top with the diced butter.
  3. Roll out the remaining pastry to an 11″ circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples.
  4. Preheat the oven to 425°F.
  5. Roll the overhanging bottom crust up and over the top crust, pinching to seal the two.
  6. Flute the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
  7. Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly.
  8. When the pie is done, remove it from the oven and cool it completely before slicing.

Notes about the filling:

For the filling, I did a little research on what apples are best for apple pie, and I chose apples I could buy organic locally. I used pink ladies, which I know I’ve never had in a pie before. They were delicious!

A note on the “boiled cider:”

They didn’t have this in our local store, so I made my own by reducing (boiling down) a jug of apple cider to about 1/7 of the original. You will be able to see when it’s ready once it starts really bubbling up near to the top of the pot and looks like syrup. Store the extra in a jar or wine bottle in the fridge and pour over ice cream or waffles!



About Becky Nimoy

Becky Nimoy is a Southern California native, residing in the small but lively Los Angeles port town of San Pedro, along with her high school sweetheart and husband, two baby boys (ages 2 years and 2 months), and their 3 cats. When she can manage it (having two boys is rough!), she loves to draw, bake, repaint the rooms and work in the garden. In her spare time she and the boys like to explore the many parks that San Pedro has to offer and hike on the horse trails of the Palos Verdes Peninsula. She is passionate about all things chocolate, eating organic as much as possible and using cloth diapers on her kids. She holds a B.S. in Art History from UCLA and a professional certificate in Interior Design through UCLA Extension. She freelances as an architectural draftsman and stationery designer.

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