How to Make Apple Pie from Scratch

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Combine 300 g of flour and 1 teaspoon of salt in a bowl.

Add 1/2 cup of chilled butter and 1/2 cup of chilled lard to the flour mixture.

Use a pastry blender to cut the butter and lard into the flour until there are big and small chunks.

Bind the mixture with 1/2 cup of ice water and 1 tablespoon of vinegar, adjusting water as needed based on flour measurement.

Wrap the mixture in plastic and chill in the fridge for at least 1 hour.

Peel honey crisp apples using a pairing knife, then core them by cutting into quarters and making a V-cut to remove the core.

Slice the apples to about 1/4 inch thick and add the juice of 1 lemon (about 2 tablespoons).

Mix in 1 cup of sugar, 1/4 cup of flour, a pinch of salt, and 1 1/2 teaspoons of cinnamon. Add any other spices if desired.

Divide the chilled dough in half, keeping one half wrapped in the fridge.

Mold the dough into a round shape and sprinkle flour on the board and dough to prevent sticking.

Roll out the dough to 1/8 inch thickness, ensuring it is at least 1 inch larger than a 9-inch pie plate.

Carefully roll the dough onto a rolling pin and place it into the pie plate, pinching any tears together.

Pour the apple filling into the crust and dot with 2 tablespoons of butter.

Roll out the top crust to 1/8 inch thickness and wet the edge of the bottom crust with water.

Place the top crust over the filling, press the edges to seal, and trim excess pastry with scissors.

Tuck the edge of the crust under all the way around and create a decorative edge.

Chill the pie for 15 to 20 minutes in the fridge or freezer (optional).

Brush the top crust with milk or cream and sprinkle with turbinado sugar (optional).

Create slashes or holes in the top crust for steam vents.

Bake in a preheated 425°F oven for 20 minutes, then reduce to 375°F and bake for another 40 to 45 minutes until golden brown and bubbling.

Place a parchment-lined baking sheet or pan of water on the bottom rack to catch any drips.

Let the pie cool for at least 3 hours before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens