Homemade Apple Pie

There’s nothing quite like a classic homemade apple pie fresh from the oven. From the moment the buttery pastry comes together to the aroma of cinnamon-spiced apples bubbling in the oven, this pie captures everything nostalgic and comforting about home baking. The filling uses a stovetop syrup base that gives the apples a glossy, flavorful coating and helps the pie slice beautifully once cooled.

The crust is tender yet sturdy enough to hold a generous amount of fruit, and the combination of butter and shortening provides both flakiness and structure. Whether you’re baking for a holiday, a Sunday dinner, or simply because an apple pie makes the house feel warm and welcoming, this recipe delivers a reliable, classic result every time.

Ingredient Notes

• All-purpose flour – Forms the structure of the crust; measure by weight when possible for consistency.
• Salt and sugar – Support flavor and tenderness in the pastry.
• Butter – Adds rich flavor and flakiness; must be chilled for best results.
• Shortening or lard – Provides structure and tenderness, keeping the crust sturdy under the filling.
• Buttermilk – Hydrates the dough with a subtle tang; adds tenderness and helps with browning.
• Dark corn syrup – Creates a glossy, cohesive filling that stays thick when sliced.
• Brown sugar – Adds deeper caramel notes to the syrup mixture.
• Cornstarch – Thickens the filling without making it cloudy.
• Apples – Use a mix of tart and sweet varieties for the best flavor and texture; slices should be about 1/4-inch thick so they soften evenly.
• Cinnamon and vanilla – Classic flavor pairings that enhance, not mask, the apples.
• Egg wash – Ensures a glossy, golden crust.

How to Make It

1. Begin by preparing the pie crust: combine the dry ingredients, then work the cold butter and shortening into the flour until you see small, visible pieces of fat. These pockets help create flakiness when the crust bakes.
2. Add buttermilk a little at a time, tossing gently until the dough begins to hold together. Avoid overworking—it should look slightly shaggy but cohesive when pressed.
3. Shape the dough into two disks, wrap, and chill. Resting the dough allows the flour to hydrate and prevents shrinking during baking.
4. Roll the first disk on a floured surface, turning the dough frequently to prevent sticking. Transfer it carefully to the pie pan, letting it settle naturally into the bottom without stretching.
5. Prepare the filling by melting the butter with the corn syrup, brown sugar, cornstarch, cinnamon, salt, and vanilla until smooth. The brief heating step ensures the filling thickens evenly once baked.
6. Toss the sliced apples with lemon juice, then coat them with the warm syrup mixture. Spoon the filling into the prepared crust, mounding slightly in the center.
7. Roll out the top crust and place it over the apples. Trim, fold, and crimp the edges to seal. Cut vents in the top for steam release.
8. Brush the crust with egg wash for shine. Bake on a preheated sheet pan to catch drips and promote even browning.
9. Bake until the apples are tender and the crust is deeply golden. Cool completely so the filling sets—this ensures clean slices.

Recipe Variations

• Add warm spices. Increase cinnamon or add nutmeg, cardamom, or allspice for a more autumn-forward flavor profile.
• Make a lattice top. Replace the full top crust with a woven lattice for a classic bakery presentation and more evaporation for a thicker filling.
• Try a streusel topping. Swap the top crust for a buttery oat or crumb topping for a Dutch-style apple pie.
• Use maple syrup. Substitute part of the corn syrup with maple syrup for added depth and warmth.
• Mix in pears. Replace a portion of the apples with ripe pears for a softer, fragrant filling.

Serving Suggestions

• Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream.
• Add a drizzle of caramel sauce for extra richness.
• Pair with hot cider, spiced tea, or strong coffee for a cozy dessert experience.
• Choose to garnish with a sprinkle of cinnamon sugar just before serving for extra sparkle.

Homemade Apple Pie

Diana Rattray

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Servings 8 slices

Calories 531

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Ingredients

  

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Pie Pastry

• 2 1/4 cups all-purpose flour, 10 1/4 ounces
• 3/4 teaspoon salt
• 1 tablespoon granulated sugar
• 8 tablespoons butter, chilled, cut into small pieces
• 4 tablespoons shortening, chilled, or lard, cut into small pieces
• 3 to 6 tablespoons buttermilk, cold

Apple Filling

• 1/3 cup corn syrup, dark
• 3 tablespoons butter
• 1/4 cup brown sugar, packed
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 to 10 large apples, peeled and cored, sliced about 1/4-inch thick, about 10 cups

Optional Egg Wash

• 1 egg yolk
• 1 tablespoon cream or milk

Instructions

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Pastry

• In a food processor, combine the flour, 3/4 teaspoon of salt, and 1 tablespoon of granulated sugar; process to blend thoroughly.
• Add the 8 tablespoons of chilled butter and shortening pieces and pulse about 12 to 15 times, or until the mixture resembles crumbs and there are still some small pea-size pieces of fat visible.
• Alternatively, use your fingers or a pastry blender to incorporate the fat into the flour mixture. If using a food processor, transfer the mixture to a large bowl.
• Sprinkle 3 tablespoons of buttermilk over the mixture and toss to moisten. Add more buttermilk, about 1 teaspoon at a time, tossing and mixing gently until dough begins to clump.
• Pour the dough mixture out onto a floured surface and knead a few times, moistening with small amounts of buttermilk if necessary to form the dough. Don’t over-moisten or overwork the dough.
• Shape the dough into two uniform flat disks and wrap each in plastic wrap. Chill for about 30 minutes.
• On a floured surface with a floured rolling pin, begin to roll out the first disk. As you roll, keep moving the dough gently and add more flour to the surface as needed. Roll from the center a few times in one direction, rotate the dough about a quarter turn, and roll in that direction a few times. Keep rolling and turning until you have a circle about 12 inches in diameter. Drape the dough gently over your floured rolling pin and unfold it over the pie plate.
• Press the dough over the bottom and up the sides of the pie plate. Leave the overhang until you’re ready to crimp the edge.

Apple Filling

• In a saucepan over low heat, combine the corn syrup, 3 tablespoons of butter, brown sugar, cornstarch, vanilla, the 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Heat until hot and butter is melted. Set aside to cool slightly.
• Prepare the apples and toss with lemon juice in a large bowl. Add the syrup mixture to the apples and then spoon them into the prepared bottom crust.
• Roll the second chilled disk of dough out as the first. Transfer to the filled pie pan and trim the overhang to about 1 inch. Fold the overhang under, creating a ropelike edge all around the pie; crimp as desired.
• Heat the oven to 375 F.
• Place a sheet pan or baking sheet on the oven rack.

Egg Wash and Baking Instructions

• Combine the egg yolk and milk; blend well. Lightly brush over the top crust. Cut several slits in the top crust to vent.
• Place the pie on the hot sheet pan or baking sheet.
• Bake the pie for 50 to 60 minutes, checking for over-browning at about 40 minutes. Fit the pie with a pie shield or make a foil ring to fit over the edge, if necessary.
• When the crust is nicely browned and apples are tender, remove the pie from the oven and let it cool completely on a rack.

Nutrition

Calories: 531kcalCarbohydrates: 79gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 436mgPotassium: 302mgFiber: 6gSugar: 43gVitamin A: 644IUVitamin C: 10mgCalcium: 43mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword apple pie, apples, buttermilk pastry, pie pastry

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