Classic Apple Pie

Hi, friends! Sorry it’s taken me so long to post another recipe. I have two more coming your way soon! Today I thought I’d share this apple pie. It’s classic, it’s yummy, and it’s pretty fast to put together. I used that perfect pie crust from the Mini Lemon Chess Pies and just put together the apples really quickly with a few things. Voilà! To be completely honest, it’s not the absolute BEST apple pie I’ve ever had (that award goes to one of my mom’s friends–how does she do it??), but for putting together quickly for company the recipe was perfect. My grandma also suggested the pre-cooking apples method, which is something I’ll try in the future. What about you guys? Have you tried making apple pie with raw apples or pre-cooking them? Which do YOU like best? Help, please. 😉

In my family it is a MUST to have our apple pie à la mode! I topped it with Breyer’s Natural Vanilla and our favorite Mrs. Richardson’s butterscotch caramel. So good!

Print Recipe

Classic Apple Pie

Prep Time1 hour hr

Cook Time40 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Dessert

Keyword: Pie

Servings: 8

Ingredients

PIE CRUST:

• 2 1/2 cups all-purpose flour
• 1 TB sugar
• 1/2 tsp salt
• 1/2 cup solid coconut oil
• 6 TB cold butter
• 4-8 TB ice-cold water

APPLE FILLING:

• 6 cups apples about 6 apples peeled, cored, and sliced
• 1/2 cup sugar
• 1/4 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg fresh if possible
• 1/2 tsp. apple pie spice
• 1 tsp. vanilla
• 2 tsp. fresh lemon juice
• 2 TB milk optional, for topping
• 1 TB sugar optional, for topping

Instructions

• To make crust- Combine flour, sugar, and salt in large bowl; mix well. Cut coconut oil and butter into flour mixture using a pastry blender or fork until oil and butter resemble the size of small peas. Sprinkle 2 tablespoons of ice water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball.
• Gather pastry into a ball and separate into two pieces; flatten both to ½-inch thickness. Cover or wrap with plastic wrap; refrigerate dough 30 minutes.
• In the meantime, preheat oven to 375°F and prepare your apple filling. Combine all ingredients except apples (sugars, flour, spices, vanilla, lemon juice) in a large bowl. Add apples and mix well.
• Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate.
• Spoon apple mixture into prepared crust.
• Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with 2 tablespoons milk and sprinkle with sugar. Cover edge of crust with 2-inch strip aluminum foil.
• Bake 30 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes and serve warm! Top with ice cream and caramel if desired.