We love homemade apple pie. We've been making a modified version based on a recipe from an old of the Betty Crocker Cookbook I picked up at a yard sale before I got married what seems like a million years ago.
This post is written in partnership with CK Mondavi and Family. As always, all opinions are all my own.
Dessert is a favorite in our house. And I love that it can pair so easily with wine. We love pairing Classic Apple Pie with beautifully with a buttery, toasty Chardonnay like the one from CK Mondavi. If you're more of a red wine drinker, try the CK Mondavi Red Blend.
Classic Apple Pie
Classic Apple Pie Filling
- 6 cups thinly sliced, peeled apples—Granny Smiths or MacIntosh (roughly 6 medium apples)
- 3/4 cup raw sugar + 1 tbsp.
- 2 tbsp. whole wheat flour
- 3/4 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/8 tsp. ground nutmeg
- 1 tsp. ginger
- 1/4 tsp. salt
- 1 tbsp. lemon juice
Perfect Pie Crust
2 make top and bottom crusts, double this recipe
Perfect Pie Crust Ingredients
- 1 all-purpose flour
- 1/2 tsp. salt
- 1/3 cup plus 1 tbsp. shortening
- 2–3 tbsp. cold water
Perfect Pie Crust Directions
- Mix flour and salt in medium bowl.
- Cut in shortening, using a pastry blender until pieces are the size of small peas.
- Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and the pastry almost leaves the side of the bowl (add 1 to 2 teaspoons more water if necessary).
- Gather pastry into a ball.
- Shape into flattened round on lightly floured surface.
- Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- Let pastry dough soften slightly before rolling it out.
- Roll pastry dough into circle 2-inches larger than upside-down 9-inch glass pie plate using a floured rolling pin.
- Fold pastry into fourths; place gently in pie plate.
- Unfold and gently ease into pie plate, pressing firmly against bottom and sides. Trim overhanging edges of pastry 1 inch from rim of pie plate.
- Fold and roll pastry under, even with rim of plate; flute as desired. Prick bottom and sides of pie pastry thoroughly with a fork to keep from sticking as it bakes.
Classic Apple Pie Directions
- Heat oven to 375°F.
- Place bottom pie crust in 9-inch glass pie plate. Press firmly against sides and bottom.
- In a large bowl, gently mix apple pie filling ingredients; spoon into crust-lined pie plate.
- Cover with second pie crust; decorate as desired.
- Sprinkle with 1 tbsp. of sugar.
- Bake 15 minutes.
- After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
- Bake an additional 30 to 40 minutes or until apples are tender and crust is golden brown.
- Cool on cooling rack about 2 hours before serving.
Classic Apple Pie
Ingredients
Classic Apple Pie Filling
- 6 cups thinly sliced peeled apples—Granny Smiths or MacIntosh (roughly 6 medium apples)
- 3/4 cup raw sugar + 1 tbsp.
- 2 tbsp. whole wheat flour
- 3/4 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/8 tsp. ground nutmeg
- 1 tsp. ginger
- 1/4 tsp. salt
- 1 tbsp. lemon juice
Perfect Pie Crust Ingredients
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/3 cup plus 1 tbsp. shortening
- 2 –3 tbsp. cold water
Instructions
Perfect Pie Crust Directions
-
Mix flour and salt in medium bowl.
-
Cut in shortening, using a pastry blender until pieces are the size of small peas.
-
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and the pastry almost leaves the side of the bowl (add 1 to 2 teaspoons more water if necessary).
-
Gather pastry into a ball.
-
Shape into flattened round on lightly floured surface.
-
Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
-
Let pastry dough soften slightly before rolling it out.
-
Roll pastry dough into circle 2-inches larger than upside-down 9-inch glass pie plate using a floured rolling pin.
-
Fold pastry into fourths; place gently in pie plate.
-
Unfold and gently ease into pie plate, pressing firmly against bottom and sides. Trim overhanging edges of pastry 1 inch from rim of pie plate.
-
Fold and roll pastry under, even with rim of plate; flute as desired. Prick bottom and sides of pie pastry thoroughly with a fork to keep from sticking as it bakes.
Classic Apple Pie Directions
-
Heat oven to 375°F.
-
Place bottom pie crust in 9-inch glass pie plate. Press firmly against sides and bottom.
-
In a large bowl, gently mix apple pie filling ingredients; spoon into crust-lined pie plate.
-
Cover with second pie crust; decorate as desired.
-
Sprinkle with 1 tbsp. of sugar.
-
Bake 15 minutes.
-
After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
-
Bake an additional 30 to 40 minutes or until apples are tender and crust is golden brown.
-
Cool on cooling rack about 2 hours before serving.
CK Mondavi and Family now has a special offer through the new Swizl app and HelloSwizl.com. Click on the offer link to grab a digital rebate on CK Mondavi wines, just for our readers!
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I would love to try this recipe for my hubby!