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.
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 about ten-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 wild 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!!
- All Purpose Flour
- Almond Flour
- Apple Juice
- Potato Starch
- Cutting board
- Chopping knife
- Rolling pin
- Pie Baking Dish – I must share my absolute favorite baking pie dish, because I have several of them!
- Measuring cup
- Measuring spoons
- Vegetable peeler
- Mixing bowl
- Slotted spoon
- Baking sheet pan – optional to set baking dish on
Autumn’s Best Apple Pie Recipe With Homemade Crust
- Rimmed Baking Sheet
- 9-inch Pie Plate
- Rolling Pin
- 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
- 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.
- 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.