The Perfect Apple Pie

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Have you always wanted to know how to make an apple pie from scratch? If so, this post is for you! Keep reading and let me teach you how to make The Perfect Apple Pie.

What Makes Up The Perfect Apple Pie?

There are 3 things to know about making an awesome apple pie.

• First, a good pie dough is essential. I know you can buy pie doughs, and there are some good ones out there, but a good homemade dough is really the best. I love to use a partial wheat dough for my pies, the earthy flavor of the whole wheat pairs really well with the apples. It tastes like fall!
• Second- an awesome filling. There are a few method for making this apple filling, I will share mine with you. This is one I have used on so many pies and just love it.
• Third- Pie Art- I know this isn't essential, and rustic pies are beautiful too, but I want to show you how to decorate a pie you will be proud to show of to family and friends.

How To Make A Whole Wheat Pie Dough

I wrote a post all about homemade pie dough last year. It has everything you will need to make light and flaky crust no one can resist. I will explain all details in that post, but let me share a few there.

For my whole wheat flour- I love to use whole wheat pastry flour. If you don't have that, or it isn't accessible, your favorite whole wheat will also work. I love to use a blend of whole wheat and all-purpose as that is what I and my family prefer.

In this particular recipe, I made the crust with a combo of butter and leaf lard, per Kate McDermott in her "Art Of Pie" book. She is a queen. If you have not tried leaf lard before, let me recommend it.

I ordered my from the Lardist as I couldn't find any local at the time I was making it. I was very happy with lard and purchasing.

It is best to keep all ingredients chilled until they hit the hot oven. You need the butter chunks to stay cold and chunky until they are in heat.

Make sure your dough is chilled after mixing and before rolling. You want to do this not only to chill but also to let the dough rest and relax. You can see the steps below.

The Apple Pie Filling From Scratch

Now, let's move on to the filling.

There are some pretty heated debates about which the best apples are for pies. Entire blog posts have been used to give options.

I stick generally stick with what has always worked for me, granny smith apples, using about 5-6 granny smith apples and about 2 of another type.

My method also involves cooking my apples just a bit before baking. It is important not to overdo it here, you don't want the apples to be mushy, but you also don't want them to be crispy either.

Then add in a mix of brown sugar, white sugar, salt, and cornstarch.

Mix carefully with a rubber spatula, you don't want to break up the apples. Cook a few minutes until it thickens. Turn it off and cool to room temp.

Rolling The Pie Dough

Now, let's get rolling! Start with your bottom crust. Roll it to the size of the pie plate you are using, plus an extra inch all the way around for overhang.

Fold the remaining overhang under the pie dough. The crimp the edges as desired. I use the index finger on my left hand and my thumb and index finger on my right hand to do this

Decorating Your Pie Crust

Let me teach you a little secret I like to use when forming my top crusts in whatever design I have chosen- form it separately. I mean make it on it's own, apart from the pie.

It might sound like extra work, technically it is, but it is also the best way to do it!

I chose lattice work for this pie. So, I started by cutting strips out of pie dough. My strips were cut at ½ inch width with Omnigrid Rulers. They are so great for getting consistent measurements. I know... anal... :).

Remember it is important to work pretty quick with the pie dough, you don't want the butter to melt. Don't stress about it, but also don't walk away and work on something else.

Pie Art

Now, here comes the fun part. Once your strips are cut. Trace the bottom of the pie pan you are using on a sheet of parchment paper. You need that 9-inch circle. This circle will be your guide.

You will start weaving your latticework here. I am telling you, it is so much easier than trying to do this on top of filling!

Once you have woven it as you like, trim around the pie circle. This doesn't need to be perfect, so don't stress about that.

Carefully slip the parchment on top of a baking sheet turned upside down and move it to the freezer.

If you are adding leaves and decorations like I did, cut them now. These are the Cookie Cutters I used. Place on a parchment-lined plate or cookie sheet and move to the fridge.

Putting Together The Perfect Apple Pie

Now, everything is ready to go, let's assemble! Here are the next and final steps.

1. Brush your bottom crust with melted butter. This will keep it from getting soggy. The fat works as a barrier.
2. Pour in your cooled apple pie filling, make sure it is cooled.
3. Place your lattice circle on top of the filling. It should be good and frozen at this point. If you need to trim just a touch, do that now with a sharp knife.
4. Brush the lattice top with egg wash.
5. Place your decorations. You need the egg wash first as they will need something to stick to.
6. Now, brush your decorations.
7. Then sprinkle everything generously with granulated sugar.
8. Move to the oven and let's get baking!

The Perfect Apple Pie

The pie is finished and your hard work has paid off.

More Pie Recipes

• Cherry Slab Pie
• Nectarine Blackberry Pie
• Simple Pie Pops
• Chocolate pecan pie
• Chocolate coconut pie
• Pumpkin praline pie
• Blueberry Hand Pies
• Pumpkin Maple Pie