I have discovered comfort in an Apple Pie Recipe From Scratch, bursting with tangy Granny Smith slices and a hint of lemon. Every bite sings with spiced sweetness and buttery crisp layers that remind me of autumn gatherings. Join me in savoring this truly delightful family tradition that never disappoints.

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I have to say, I’ve always been fascinated by apple pie and this one is no different. There’s never a bad time for apple pie so I decided to try my hand at this experiment.

I start off with 6 to 7 medium Granny Smith apples, peeled, cored, and sliced; these give the filling a great tang that really stands out. I toss them in 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg for that rustic spice kick.

I also stir in 1 tablespoon lemon juice and a few cubes of butter to enrich the taste. After filling a double pie crust, I brush an egg wash on the top to give it a lovely golden finish.

Whether you are searching for a good apple pie recipe from scratch or just a pie with ice cream on the side, this one is sure to become a favorite. Enjoy experimenting with it!

Why I Like this Recipe

I really like this apple pie recipe for a few reasons. First, I love how simple it is to prep even though there are quite a few steps. I just peel, core, slice the Granny Smith apples and mix them with sugar, flour, cinnamon, nutmeg and lemon juice. Its simplicity makes me feel confident that i can whip it up anytime I have a craving.

Next, I dig the flavor combo. The tartness of the apples mixed with the sweet granulated sugar and the warmth of cinnamon and nutmeg creates this awesome taste that’s both refreshing and comforting. And when you add the little cubes of butter on top before baking, it just makes it even better.

Another reason is that the finishing touch with the optional egg wash really gives the crust a pretty golden color when baked. Its crust comes out crispy, light, and perfect to hold all that juicy filling inside which makes each bite so satisfying.

Lastly, I appreciate that apple pie is one of those crowd winners that can be enjoyed on any day. Whether i serve it with ice cream, whipped cream or even by itself, it always brings back memories of fun family get-togethers and makes me feel all warm inside.

Ingredients

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Granny Smith apples: Crisp, tangy and loaded with fibre and vitamins for healthy texture.
Granulated sugar: Sweet, carb rich ingredient that balances tart apples with sugary delight.
Cinnamon and nutmeg: Warm spices that add a cozy, festive and aromatic kick to your pie.
Lemon juice: Zesty, tangy liquid that boosts flavor brightness and cuts the richness neatly.
Butter: Creamy fat that enhances taste and smooths the pie filling in a delicious way.
Double pie crust: Sturdy carb layer providing structure and buttery flavor in every bite.
Egg wash: A quick brush of protein that gives a glossy, golden finish to the crust.
All purpose flour: Slight thickener balancing fruit juices for a firmer filling texture.

Ingredient Quantities

6 to 7 medium Granny Smith apples, peeled, cored, and sliced

3/4 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

2 tablespoons butter, cubed

1 package double pie crust (or enough for both a top and bottom crust)

1 beaten egg mixed with 1 tablespoon water (optional, for an egg wash)

How to Make this

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1. Preheat your oven to 425°F and get your pie dish ready.

2. In a large bowl, mix the sliced Granny Smith apples with granulated sugar, flour, ground cinnamon, ground nutmeg, and lemon juice until the apples are well coated.

3. Place the bottom pie crust into your dish and press it down gently to fit well.

4. Pour the apple mixture into the crust and then distribute the butter cubes evenly on top of the apples.

5. Place the second pie crust over the filling making sure it covers the entire pie, though you can leave a little extra to trim later.

6. If you like, brush the top with the beaten egg mixed with water; this gives it a pretty golden color when baked.

7. Use a knife to cut a few small slits in the top crust so that steam can escape as it bakes.

8. Bake the pie in your preheated oven for about 45 to 50 minutes or until the crust becomes nicely browned and the filling starts bubbling.

9. If the edges of the pie start to brown too fast, cover them lightly with a sheet of aluminum foil.

10. Once baked, take the pie out of the oven and let it cool for at least 2 hours before serving so that the filling sets up completely.

Equipment Needed

1. An oven that can be set to 425°F
2. A pie dish
3. A large mixing bowl
4. Measuring cups and spoons
5. A sharp knife for slicing apples and cutting slits in the pie crust
6. A cutting board
7. A spatula or large spoon for mixing
8. A pastry brush for applying the egg wash
9. A sheet of aluminum foil for covering the edges if needed
10. A rolling pin if you need to roll out any dough extra thick or if the crust isn’t pre-made

FAQ

What kind of apples should I use?

Granny Smith apples work best because they hold up well during baking and offer a nice tart flavor that balances the sweetness.

Can I substitute another type of apple?

Sure, you can use firm apples like Honeycrisp or Braeburn if you can't find Granny Smith, but know that the flavor might change a bit.

How can I keep the crust from getting soggy?

To avoid a soggy bottom, try letting the apple mixture sit for about 10 minutes to release extra juices before filling the crust. Some people also like to pre-bake the bottom crust for 5 minutes.

Is the egg wash really necessary?

The egg wash isn’t mandatory but it helps the top crust turn a lovely golden color. If you prefer a lighter crust, you can skip it.

How long should the pie bake for?

Bake your pie at 425°F for about 50 minutes to an hour. Keep an eye on the edges and cover with foil if they brown too fast.

Apple Pie Recipe Substitutions and Variations

If you cant find Granny Smith apples, you could use a mix of Honeycrisp and Braeburn apples for a similar tart and sweet flavor.
If you dont have granulated sugar, brown sugar can work as a substitute. Keep in mind that it may add a slight molasses flavor.
If you’re out of all-purpose flour, a gluten-free baking blend can be used in a 1:1 swap even though the texture might be a bit different.
Instead of lemon juice, lime juice can give you a similar tangy kick in the filling.
For butter, you can use margarine or even coconut oil if you need a dairy-free option, but the flavor may change slightly.

Pro Tips

1. Let the apple mixture sit for a few minutes after you mix in the spices and lemon juice so that all the flavors get a chance to meld, this helps create a richer taste once its baked.
2. Be sure to spread the butter cubes evenly over the apples – this not only add flavor but helps form a delicious, slightly thick sauce as it melts.
3. Don’t rush the cooling step; let the pie sit for at least 2 hours after baking so that the filling sets properly and you don’t end up with a runny mess when you slice.
4. If your crust tends to stick or shrink, try rolling it out on a lightly floured surface and chill it for a bit before you use it, that can really help with handling the dough more easily.

Apple Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. An oven that can be set to 425°F
2. A pie dish
3. A large mixing bowl
4. Measuring cups and spoons
5. A sharp knife for slicing apples and cutting slits in the pie crust
6. A cutting board
7. A spatula or large spoon for mixing
8. A pastry brush for applying the egg wash
9. A sheet of aluminum foil for covering the edges if needed
10. A rolling pin if you need to roll out any dough extra thick or if the crust isn’t pre-made

Ingredients

6 to 7 medium Granny Smith apples, peeled, cored, and sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons butter, cubed
1 package double pie crust (or enough for both a top and bottom crust)
1 beaten egg mixed with 1 tablespoon water (optional, for an egg wash)

Directions

Preheat your oven to 425°F and get your pie dish ready.
In a large bowl, mix the sliced Granny Smith apples with granulated sugar, flour, ground cinnamon, ground nutmeg, and lemon juice until the apples are well coated.
Place the bottom pie crust into your dish and press it down gently to fit well.
Pour the apple mixture into the crust and then distribute the butter cubes evenly on top of the apples.
Place the second pie crust over the filling making sure it covers the entire pie, though you can leave a little extra to trim later.
If you like, brush the top with the beaten egg mixed with water; this gives it a pretty golden color when baked.
Use a knife to cut a few small slits in the top crust so that steam can escape as it bakes.
Bake the pie in your preheated oven for about 45 to 50 minutes or until the crust becomes nicely browned and the filling starts bubbling.
If the edges of the pie start to brown too fast, cover them lightly with a sheet of aluminum foil.
Once baked, take the pie out of the oven and let it cool for at least 2 hours before serving so that the filling sets up completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.