Autumn’s Best Apple Pie Recipe With Homemade Crust incorporates your choice of apples, sweet or tart, warm autumn spices and a buttery homemade crust.
The sweet smell of apples and warm spices baking inside of a buttery pastry is the first smell of Autumn.
Autumn’s Best Homemade Apple Pie
Can you smell the spices of Autumn when you look at this scrumptious apple pie, or an apple baklava?
All summer it’s been light and fruity desserts. The days are shorter, the sun less intense and you have already stacked firewood for the season just ahead.
Nothing says Autumn, like a homemade apple pie. Sorry pumpkin, you will get your turn.
Besides no one knows if a pumpkin is a fruit or a vegetable, and since summer is still lingering in the air, we still want fruit!
- We want warm spices that smell of holidays promise hanging in the air.
- We want a buttery pastry wrapped around a beautifully baked apple.
- We want this pie, Autumn’s Best Apple Pie!
Open Face Apple Pie Needs A Great Bottom
Not every apple pie needs a crust on top.
If an apple pie is baked open and without a crust, the natural sugars in the apple caramelizes in the heat, which gives a golden color to the tips of the apples.
Sometimes I like to take a few pie crust scraps left over, roll them out and press a few shapes to lay across the top before baking but still leave the sliced apples exposed.
A great bottom pie crust calls for a bit of nuts, or crushed oats, or even a date or two, just to add more texture and flavor.
Homemade Crust Covered Apple Pie
As is often thought to be traditional, a classic apple pie recipe is a double-crust pie, having a second dough rolled out and placed on top of the mound of apples, piercing a few steam holes in the top.
The apples steam/bake in a covered apple pie but don’t take on the golden color they would if the pie is open, however a cover crusted apple pie makes for a very impressive pie, visually.
Apple Orchards
When is the last time you visited an apple orchard, or have you?
So many varieties of sweet apples hanging on trees, so many sweet apples fallen to the ground with bees having their sip.
The smell of the damp sweet earth, the smell of the wood of the tree, the smell of those apples, the smell of Autumn!
Best Apples Of Autumn
Granny Smith apples aren’t the only apples good for apple pie baking, though they provide great tartness and are easy to find year round.
Years ago I lived up state New York, in the town of Ithaca, where Cornell University is.
By the first of September, people had already taken out sweaters, switched their wardrobe from summer whites and pastels to the warm earthy colors, plaids and flannels of Autumn.
Autumn’s Chill Is Perfect For All Things ‘Apple’
The chill was in the air and an apple cider was already filling everyone’s cup, with or without a little booze.
Which, by the way, you will not want to skip through Autumn without trying my Apple Cider Toddy!
Talk about the warm spices of Autumn, kissed with a little rum!
Some of my favorite apples from up state New York were the Stayman Winesap, Jonathan and Cortland apples.
These apples are tart and sweet and are so delicious in baked goods, that is if you don’t eat them all before you can cook with them.
Apple Pie – The National Dessert Of America
It’s easy to see why an Apple Pie became the national dessert of America.
Careful orchard planting of a variety of apple seeds, which probably came from England, throughout the states of New York, Pennsylvania Virginia and Ohio, led to an abundant harvest of fruit in early Autumn.
Apples then were able to be preserved, canned or dried for use in a variety of recipes throughout the cold winter months when there were no fresh fruits available in most states.
Did You Know Apples Freeze Well?
While freezers were not common in homes back in early times of America, they certainly have become common place in the home now, sometimes owning more than one.
Apples freeze beautifully, and when thawed for the baking of an Apple Pie, in the dead of winter, they will be almost as juicy and sweet as when you prepared them, far better than canning in my opinion.
So, be certain to visit the farmers markets during Autumn, stock up and freeze bundles of freshly peeled, cored and sliced apples.
When you are ready to bake your pie, all the work will already be done!
Apple Pie Cooking in the 19th Century
Imagine, for just a moment, what it would be like to want a slice of delicious Autumn Apple Pie, but first you must milk your own cows, in order to make your own butter.
Pick your own apples and carry bushels of them back to your kitchen by horse drawn wooden carts.
Once you have finally assembled the luscious pie ingredients you are about to bake (one week later), now you must gather wood, build a fire inside the iron fire stove, before you can begin to smell the sweet aroma of a freshly baked Autumn Apple Pie…
Vintage Apple Stories
The most amazing thing was laid right in my lap many years ago.
The original, handwritten pages from the late 1800’s, by a woman, Adelaide Hall, about life in her kitchen growing up on her farm.
It was intended to be published into a book, but I will never know the story as to why it wasn’t.
In the pages, which were written in quill and ink on a paper that has yet to crumble and disintegrate, I found stories about apple picking, apple pie making, their first stove at home and life, unlike anything we can imagine now.
And yes, I published her book for her in 2012, so You and your family can enjoy these stories in the 19th Century Memoirs of Adelaide Hall.
A Final Twist On Homemade Apple Pie
Have you ever made too much filling for your apple pie? I know I have, and the question is ‘what to do with the filling and leftover scraps of homemade pie crust?’
Well, do I have a fabulous twist on an apple pie for you! Get out those mason jar lids (or little tart dishes), use them for mini tart or pie crusts, press the excess pie crust in as many as you can.
Next, puree the remaining filling, pour into the pie crust lined lids and bake these yummy babies in 20-minutes! You’re welcome!
Muffin Madness Apple Pie Tip
Here’s one more creative way to use up excess pie crust and apple pie filling, but you will definitely need a food processor for this.
Toss all the remaining pie crust and apple filling into the food processor, add two more eggs, cup of flour, and puree the mixture. Bake for just 20-minutes and you’ve got a few quick and delicious apple Muffins!!
Ingredients Needed For The Best Autumn Apple Pie
- All-Purpose Flour – This is the backbone of your homemade crust, giving it structure and just the right amount of tenderness. Its balanced protein content allows the dough to hold its shape while still baking up beautifully flaky.
- Almond Flour – A touch of almond flour adds a subtle nuttiness that deepens the overall flavor of the crust. It gives the dough a delicate crumble and enhances the pie’s autumn warmth, almost like a whisper of marzipan beneath the apples.
- Apple Juice – Instead of adding water to the filling, using apple juice layers in extra apple essence. It keeps the filling juicy and bright, intensifying the natural sweetness of the fruit and tying every component together.
- Apples – The heart of the pie. Fresh apples bring texture, sweetness, and gentle acidity. As they bake, they soften into that luscious, jammy filling while still offering bite-sized pockets of autumn flavor.
- Eggs – Eggs enrich the crust when used in the dough or as a wash. In the dough, they contribute tenderness and color; as a wash, they provide a golden sheen and help sugar cling to the top.
- Sugar – Sugar balances the tartness of the apples and caramelizes them during baking, creating that irresistible syrupy gloss in the filling. A sprinkle on top adds sparkle and crunch.
- Cloves – Cloves bring that deep, spiced warmth we all associate with cool-weather desserts. A little goes a long way, just a hint adds an inviting aromatic depth to the apple mixture.
- Cinnamon – The classic partner to apples. Cinnamon adds coziness and familiarity, filling the kitchen with the unmistakable scent of fall and enhancing the fruit’s natural flavor.
- Cardamom – Cardamom gives the pie a sophisticated twist. Its citrusy, floral notes brighten the filling and make the spice blend more complex and memorable.
- Salt – A small but mighty ingredient. Salt sharpens all the flavors, from the apples to the spices, and brings balance to the sweetness. In the crust, it enhances the buttery richness.
- Potato or Corn Starch – Either starch lightly thickens the apple filling, ensuring it sets into a luscious but sliceable consistency. It absorbs the apple juices without making the filling cloudy or overly firm.
- Butter – Butter is the star of the crust, creating flaky, tender layers as it melts and releases steam in the oven. It also enriches the filling when dotted over the apples, adding gloss and a luxurious mouthfeel that defines a homemade pie.
The Right Tools Make Baking Pies Easier
- Cutting Board – Your cutting board is the steady foundation for all the apple prep. It gives you a secure, clean workspace for peeling, coring, and slicing the apples so they cook evenly and nestle beautifully into the crust.
- Chopping Knife – A sharp knife is essential for slicing apples into uniform pieces. Consistent slices ensure even baking, a balanced filling, and that luscious texture that makes every bite feel intentional and lovingly crafted.
- Rolling Pin – The rolling pin transforms your homemade dough into a smooth, even sheet that fits perfectly into your pie dish. It helps you control thickness, thin enough to bake crisp and flaky, thick enough to hold the filling without tearing.
- Pie Baking Dish – The vessel that brings everything together. A good pie dish conducts heat evenly and supports the crust as it browns and crisps. Its gentle sloping sides help the crust cling and shape itself into those classic, rustic pie edges.
- Measuring Cup – Precision matters when it comes to flour, sugar, and liquids. Measuring cups ensure you get just the right ratios for crust and filling, keeping the dough workable and the filling balanced rather than too juicy or too dry.
- Measuring Spoons – Spices are powerful, especially cloves, cardamom, and cinnamon. Measuring spoons help you add each one with intention, enough to perfume the pie with autumn warmth, but never overpower the apples.
- Vegetable Peeler – This simple tool makes quick, clean work of peeling apples. A smooth peel removal helps the apples cook evenly and prevents tough or chewy bits in the final filling.
- Mixing Bowl – Your mixing bowl is where the magic begins, tossing apple slices with spices, sugar, and starch so every piece is coated. It also holds your dough ingredients if you mix them by hand, keeping the process neat and organized.
- Slotted Spoon – A slotted spoon is ideal for transferring the seasoned apples into the crust without pulling too much liquid along. This helps maintain the perfect filling consistency, preventing a soggy bottom crust.
- Baking Sheet Pan (Optional) – Placing the pie dish on a baking sheet makes moving it in and out of the oven safer and easier. It also catches any bubbling juices that escape during baking, keeping your oven clean and your crust edges intact.
- Fork – The humble fork has multiple jobs: crimping the crust edges, pricking the bottom crust to prevent bubbling, and whisking egg for a glossy wash. It’s the small-but-mighty tool that adds both function and charm.
- Oven – The final essential. A steady, reliable oven transforms your lovingly assembled ingredients into a golden, aromatic pie. It melts the butter, sets the crust, thickens the filling, and fills your kitchen with that irresistible scent of autumn comfort.
Autumn’s Best Apple Pie Recipe With Homemade Crust
Equipment
- Rimmed Baking Sheet
- 9-inch Pie Plate
- Rolling Pin
Ingredients
- Buttery Pie Crust
- 8 tbsp Butter cold
- 1 1/2 cups All Purpose Flour extra for dusting
- 1/4 cup Almond Flour
- 1 tbsp Sugar
- 1 tsp Salt
- 1 Egg Yolk
- Eggs – 2
- 1 tbsp Cold Apple Juice or water, as needed
- Apple Pie Filling
- 6 Raw Apples *see notes for type of apple
- 2 Eggs
- 1 Egg white for egg wash
- 3/4 cup Brown Sugar
- 1 tbsp Coarse Sugar topping
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1/4 tsp Powdered Cloves
- 1 1/2 tbsp Cinnamon
- 1/2 tsp Cardamom
- 1/2 tsp Salt
- 1/4 cup Potato Starch
- 2 tbsp Butter melted
Instructions
- Pie DoughPlace butter, flour, almond flour, sugar and salt in a food processor and pulse to blend. This can also be done in a large bowl with a fork or pastry cutter.
- With machine running, slowly pour the lightly beaten egg yolk, and watch for the dough to come together. Drizzle a little cold apple juice at a time, while machine is running, until the pie dough comes together into a ball. The same can be done by hand by slowly incorporating the liquid to the flour/butter mixture.
- Once the dough has formed a ball, transfer it to a lightly floured surface and with a rolling pin, roll it out to fit the pie pan. Don’t forget to save scraps should you want to press designed pieces of dough to go on top. There may not be enough to make a top crust but should be plenty to cut strips for a lattice crust should you desire one.
- Once the dough is fitted into the pie pan, crimp the edges, lightly prick the bottom crust so it doesn't create air bubbles in the bottom. Set aside. If you are using the scraps from the excess dough to make dough cutouts to lay on top, or lattice, then cut these now, place on parchment paper lined sheet pan and place in the fridge until ready to use.
- Apple Filling Preheat oven to 400Place parchment paper on top of rimmed baking sheet. This is to catch drips that may spill over from the apple juices.
- Peel and core the apples. Make uniform apple slices, place in a medium bowl, add the lemon juice and zest, toss and let sit for 5-minutes.
- Pour the melted butter over the apples and toss quickly.Sprinkle the sugar, spices and salt over the apples and toss.
- In a small bowl, fork whip the eggs and pour over the apples while mixing and incorporating throughout. Last, sprinkle the potato starch over all the mixture and toss well. The potato starch creates a thicker sauce with the apple juices then just using flour will.
- Transfer this mixture into the prepared, unbaked pie crust, layering the apples in a uniform way. Don't worry if the apples sit high in the pan, they will reduce when baking.
- Whisk the egg white and brush it around the edges of the pie crust.
- If you are using dough cutouts or lattice top, now is the time to place those on top, and brush those also with the egg wash.
- Finish with a sprinkle of coarse sugar across the top of the pie. Place the pie dish on top of the parchment paper lined baking sheet and place in the center oven rack.
- Bake for just 10-minutes to set the filling, then turn down the oven temperature to 325 and continue baking until the pie crust is a golden brown, about 45-50 minutes. Once baked, place on a wire rack to allow air to cool the pie on both bottom and top, helping to prevent a soggy bottom.
Notes
- If a sweet apple pie is what makes a great apple pie for you, then Pink Lady, Red Delicious Apples or Honey-crisp Apples are what you might prefer. However, if tart apples are what you prefer in an apple pie then Macintosh Apples or Granny Smith Apples might be the better apple for you. In my opinion, Golden Delicious apples are best eaten raw rather than cooked, as they seem to lose their flavor.
- Cooling the pie allows the filling to set.
- Can be left out room temperature for 2 days. If any remains, store covered in the fridge.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.