When I first started this blog, I did an apple filling recipe series and I thought it was pretty awesome! We learned how to make so much with this all-purpose apple pie filling and I gave you my super-duper easy pie dough recipe as well! Then I noticed a problem, if you wanted to make an apple pie, you had to look at two different posts! Oh no!
I’ve got your back though because now I have combined the two into one post! Just in time for the holidays!
Apple Pie is hands down, my most favorite pie to eat. Well and that Chocolate Cream Pie… But for Thanksgiving, this pie is where it’s at! I love that it’s got some tart to it but sweet enough to balance it all out. If you want to get fancy, try swapping out the Granny Smith apples for some Pink Ladies instead!
And let’s not ignore the pie crust! It’s tender and buttery and just oh so delicious! In the pictures you will see that I chose to do a lattice top; honestly it’s just because I was wanting to be fancy! You can do a completely covered pie as well; this pie dough recipe is makes enough for two single pies!
So here you have it! Finally, the apple pie filling AND my pie dough all in one post so you can make an incredible pie in time for the holidays. Consider this my gift to you!
What holiday pie would you like to see me make this season?
- 2 pounds Granny Smith apples peeled, cored, sliced
- 1 ounce Butter
- 3 ounce Sugar
- 2 fluid ounce water
- .5 ounce cornstarch
- 3.5 ounces Sugar
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons lemon juice
- .25 ounce Butter
- 10 ounce all purpose flour
- 1/2 tablespoon Sugar
- 3/4 teaspoon salt
- 6 ounce Butter chilled
- 2 ounce water ice cold
- 1/2 tablespoon distilled vinegar
Peel, quarter, and core all apples. Discard all the scraps and cut apples into medium dice.
Melt butter over medium heat in a skillet. Add apples and saute for about 15 minutes or until water starts to leech out from the apples. Once the water has almost evaporated, add sugar and dissolve. Do NOT caramelize.
Mix water and cornstarch to create slurry and set a side. Once sugar has dissolved, add slurry to apples and mix well.
Add remaining of ingredients to apples and cook until butter has melted.
Allow mix to cool completely before storing.
Mix together dry ingredients by spinning in the food processor for 30 seconds.
Pulse the cold butter into the dry ingredients until mealy.
Add wet ingredients until dough comes together in a ball.
Let the dough rest, wrapped in plastic wrap, for 30 minutes before use.
Preheat oven to 375 degrees. Pull dough out to temper for a few minutes before rolling out. Flour your counter well and rolling pin as well. Divide dough in half. Roll half of the dough out into a circle and place into pie dish.
Fork the bottom of the pie dough.
Fill pie dish with apple pie filling.
Roll out the other half of the pie dough and cut into 1/2" strips, if doing a lattice top. If not, skip the next step.
Begin to do a lattice top with the the strips. Each strip going up and over every other strip.
Egg wash the top crust and place in the oven to bake for 35-40 minutes. Pull the pie when the crust becomes golden brown and the bottom crust is fully cooked. Let cool for a few minutes before cutting to let the juices settle.