This homemade apple pie recipe has been my mom’s go-to for decades. The tender, yet crisp cinnamon apple filling is enveloped by a buttery, flaky pie crust.
My mom has a handful of desserts that never fail to please the crowds, one of which is her apple pie. Year round she whips out her homemade apple pie recipe and bakes pies for the family. Lucky for you, I have the honor of sharing the recipe with you today!
My mom has probably made this recipe 200 times. The only other thing she has made close to that many times are her lemon bars. But this homemade apple pie recipe is truly perfected. Growing up I liked this pie so much sometimes I ate it for breakfast. No really… I did.
My mom’s apple pie has the perfect consistency of tender, yet crisp apples. The secret here is to use the right kind of apple. No granny smiths (surprise: they get mushy when baked) and no macintosh (they’re mushy in any state). You want a nice crisp apple with hints of sweetness.
For this pie I used Macouns that were picked at the local orchard, but other good varieties include Golden Delicious, Gala and Fuji. If you’re feeling creative, try a combination of those! And if you want to make the peeling, coring and slicing go quickly, try an apple peeler (this is the one I have).
And while usually my mom makes the pie with a crumble topping, I chose to do the lattice pie crust version using my homemade pie crust recipe and my great grandmother’s pie crust cutter (you can find a similar one here).
When baking a pie with a lattice or full crust on top, it’s important to precook the apple filling slightly. This way the apples will shrink before going into the oven. If the sliced apples aren’t precooked before going into the oven, they will shrink under the top crust and there will be a huge gap between the top crust and the fruit, causing the crust to crumble.
This is a real thing and it has happened to me before on Thanksgiving nevertheless! So word to the wise, precook the apples to avoid a fallen crust.
In the precooking phase, the apples are coated with butter, sugar and cinnamon. It’s simple, but it’s really all you need for a classic apple pie. The precooked apple slices should be soft on the outside, but still slightly crunchy. After all, they will continue to bake in the oven!
After baking, the apples become soft and melt on your tongue, but still hold enough texture to give you something to bite into. That apple filling enveloped in a buttery, flaky crust is pure bliss. No wonder my mom has held onto this homemade apple pie recipe for years.
I hope you enjoy this apple pie as much as I did growing up. I will certainly be holding on to it for decades to come!
Recipe adapted from Joy of Cooking
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