The Perfect Apple Pie

Fall=apple pie. It’s just a fact. Recently I went apple picking so I decided that today I’ll show you the apple pie recipe that is my family’s favorite. All apple pie fillings are basically the same… sugar, cinnamon, etc. You can swap out the measurements if your like your pie filling sweeter or more nutmeg-ey then you can adjust. The pie crust recipe is the one my mom has used since she was my age! One of my biggest tips for the perfect apple pie is to use a variety of apples, this way the apples will cook and become mushier at different times so there will be different textures in each bite.




8 apples

3/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/2 cup sugar


1 cup flour

1/4 tspn salt

1/3 cup shortening

1/4 cup cold water



Mix the flour and salt in a medium sized bowl until fully combined.

Cut the shortening into smaller pieces so they are easier to work with and cut in the shortening until they are the size of peas. To purpose cutting in the shortening is to combine the fat and dry ingredients quickly and evenly, you do this by using a pastry blender (available here).

Slowly add the water and mix just until just combined, don’t overmix! Wrap in plastic wrap and refrigerate.

Wash all of the apples. To do this we used a big bowl of water and an assembly line to make this go as fast as possible! Tip: if you run out of counter/sink space, do this outside!


Peel all of the apples with a vegetable peeler and then chop them into bite size pieces. Next, either core the apples with an apple corer and then cut the apples into chunks with a knife, or use an apple slicer and then use a knife. Click here for an apple slicer. It is definitely better to have all hands on deck, it will make this go a lot faster!

Put the sliced apples in a large bowl with the spices and sugar while you continue the steps.


Roll the pie crust out until it is a circle that is larger than the pie dish. Set it in and pat it into the corners of the dish. Cut or fold over the extra dough on the edges.

You can either leave the edges plain or do some crimping and make it pretty. If you are going to do a lattice top after you fill the pie shell with apple, which is a criss cross pattern, then wait until you add the top dough to crimp the edges. Here is a good tutorial on making lattice top. If you are going to do a completely covered pie that make sure you add slits for steam to escape. Also make sure to use egg wash to stick pieces of dough together.

Fill the pie shell with 1/3 of the apples and then add a few small chunks (1/4-1/2 tablespoon) of butter. Repeat with another 1/3 of the apples until the entire pie shell is full, then you can do whatever covering you please or none at all! If you do decide to do a complete cover, also egg wash the top of it. This will give the pie a nice golden glow when it is cooked.


Cook for 45 minutes or until it is golden brown and enjoy!



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