Apple pie is one of those treasured dishes that brings on memories of childhood laughter, togetherness and the comforts of your mother’s kitchen.
This classic apple pie recipe makes the best apple pie from scratch. It substitutes refined sugar with honey and has a flaky buttery pie crust. The secret is the thinly sliced apples combined with the flavor of honey and vanilla. It’s sure to be a pie that everyone will love!
Making your own crust can be pretty intimidating, which is why we kept this recipe extremely simple. The trick is spending some time kneading it! If you don’t have time to make your own crust, no problem. You can grab one at the store with FfL-friendly ingredients. Don’t worry, we won’t tell.
Can I prep this ahead?
You certainly can! If making this in advance, follow the prep instructions (stop just before baking). Cover and refrigerate overnight. Remove from fridge and bake. If you bake your pie straight from the refrigerator (or your pie is chilled), your bake time may increase slightly.Print
his classic apple pie recipe makes the best apple pie from scratch. It substitutes refined sugar with honey and has a flaky buttery pie crust. The secret is the thinly sliced apples combined with the flavor of honey and vanilla. It’s sure to be a pie that everyone will love!
- In a food processor, add the flour and salt. Pulse until mixed together. If you don’t have a food processor, follow directions and generously mix by hand.
- Slice cold butter into small chunks and spread evenly into flour mixture so it doesn’t clump. If making by hand, mash butter into flour with a fork. Blend until the mixture is a crumbly texture.
- Gradually add cold water (without ice cubes) to the mixture until you get to the right consistency. This is usually around 1/2 cup but may be slightly more or less. You don’t want your dough to be too dry or too wet. The dough will form a ball.
- Once thoroughly mixed, remove dough ball and any excess dough stuck to the sides. Separate dough into two equal-sized pieces. Lightly sprinkle tablespoon of flour over the area where you’ll be rolling out your dough and onto rolling pin. Roll out both sections of the dough with a rolling pin.
- After flattening dough into a circular shape, transfer to the bottom of your pie plate and press into place. Make sure not to tear holes in crust as you press into place. Stretch crust just over the edge of the pie plate and trim excess dough from edges.
- Roll out the second dough ball and set aside.
- Preheat oven to 375 degrees. If you aren’t using homemade pie crust, press one crust into pie plate.
- This step is key: Core and THINLY slice your apples, placing the slices in a large bowl.
- Gradually add flour into bowl and work into apples until they’re evenly coated. Add honey and vanilla, mix by hand. To taste, gradually sprinkle cinnamon over apples and mix. Repeat with nutmeg, about 1/8 teaspoon depending on your preference.
- Once evenly coated, pour apple mixture into crust and spread. Place remaining crust on top. Pinch the edges together with your fingers or for a beautiful finish, use a fork. Trim excess crust. In the center of the pie, slice four 1-inch slits toward each corner of the room for ventilation.
- Mix egg and milk in a small bowl. Brush just enough egg-wash onto pie crust to lightly coat it.
- Place pie on bottom rack in oven, bake uncovered for 40 minutes. Remove from oven and allow pie filling to set for at least 15 minutes before serving. In order to achieve tidy slices, pie needs time to set. For best results, allow pie to cool for at least 4 hours or overnight. Enjoy!
Dairy-free: To make this pie dairy-free, substitute homemade pie crust with a dairy-free crust.
Gluten-free: To make this pie gluten-free, substitute homemade pie crust with a gluten-free crust.
We recommend organic ingredients when feasible.
- Serving Size: 12
Keywords: Apple Pie, Sweet Apple Pie