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Mom’s Homemade Apple Pie Recipe

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.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 to 10 servings
Author Haley D Williams

Ingredients

  • One Recipe Homemade Pie Crust
  • 11 small to medium apples about 3 lbs 4 oz cored, peeled and cut.
  • 3 Tbs butter
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt

Instructions

Apple Filling

  • Core, peel and cut the apples. I used an apple peeler to cut the apples to 5/16” thick slices.
  • Heat a large skillet or pot over high heat. Add the butter and cook until the butter melts and becomes fragrant. Add the sliced apples and toss to coat. Put on the lid, and bring the heat to medium-low. Cook for about 5-7 minutes, the apples should be soft on the outside but still be crunchy in the middle.
  • Remove the lid, add in the sugar, cinnamon, and salt and turn up the heat to high. Cook until the juices bubble and reach the consistency of a thick syrup, about another 3 minutes. Transfer the apples to a cookie sheet, spread out in one layer, and allow to cool to room temperature.

Assembly

  • Preheat your oven to 425° F. If using my homemade pie crust recipe, remove the chilled dough from the fridge. On a well floured board, roll out the dough to about 1/8 of an inch thick and place it in a pie plate. Add the room temperature apple filling to the pie plate. Roll out the other half of the dough and top your pie. Cut a few vent slits in the top. If making a lattice pie top, follow this step-by-step.
  • Bake the pie for about 40-50 minutes. After about 25 minutes, take it out and cover the edge of the crust with aluminum foil or a pie crust shield to prevent the edges from burning. The pie is done when the crust is a nice golden color and the filling begins to bubble.
  • Let the pie cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in the oven at 350° F for 15 minutes. The pie is best when eaten the day of, but can be kept covered at room temperature for 3 to 4 days.