Everybody loves pie, and what better kind than homemade apple pie for fall! Not only is it a delicious treat, but it gives us the perfect excuse to enjoy our favorite fall activity; apple picking. It’s a great way to enjoy the fresh fall weather, get our apples for pie, and spend quality time with family, friends, and even the dog!
- 6 cups peeled and sliced mixed apples (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) – about 5 medium apples
- 1 Tbsp fresh lemon juice
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 2 Tbsp rolled oats
- 2 Tbsp unsalted butter
- 1 egg mixed with 2 Tbsp water, for brushing
- sugar and cinnamon, for sprinkling
- 2 1/2 cups all-purpose flour, (plus extra for rolling)
- 1 Tbsp sugar
- 1 tsp salt
- 3 Tbsp vegetable oil
- 1 cup cool unsalted butter, cut into pieces
- ¼ cup cool water
- 2 tsp white vinegar or lemon juice
What You’ll Need
*Dough can be made up to 2 days before and stored chilled, or can be frozen up to 3 months then thaw in the fridge before rolling.
Combine flour, sugar, salt, and oil in an electric mixer and blend until the flour looks evenly crumbly in texture. Add butter to the mixture and blend until rough and crumbly but small pieces of butter are still visible. Then stir in water and vinegar/ or lemon juice. Mix until the dough comes together then shape the dough into 2 disks, wrap and chill them until firm (at least an hour).
Peel, core and slice the apples. Once all apples are sliced, preheat the oven to 400 F. While oven is preheating, toss sliced apples with lemon juice. Place half the apples in a large pot and heat over medium heat (until the juices cook out and the apples soften – about 10 minutes). Once soft, remove the apples using a slotted spoon
In one bowl, stir cooked with uncooked apples to let cool down the cooked apples.In a separate bowl, stir sugar, brown sugar, cinnamon, allspice and nutmeg and add it to the apples, stir it, then set aside.
Remove dough from fridge and let sit for 15-30 minutes before rolling. On a lightly floured surface, roll the piece of dough to just less than a ¼ inch thick.
Lightly dust the bottom of a 9 inch pie plate with flour and line the plate with the dough then sprinkle oats on the bottom of the shell to help absorb excess juice.
Once your pie crust is made, spoon the apple filling into the shell then roll out the second piece of dough to the same thickness and place over the apples. Trim the excess dough and pinch the edges of crust together – creating a fluted edge. Brush the top of the pastry with egg wash.
Mix a little bit of cinnamon and sugar together to sprinkle on top. With scissors, snip the top crust to allow steam to escape.
Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400 F. After, reduce the heat to 375 F and bake for another 40 to 50 minutes (until the crust is golden brown and the filling is bubbling. Cool the pie for 2 hours before slicing to serve.