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.

5 from 1 vote

Classic Apple Pie

Course Dessert

Cuisine American

Keyword apple, classic apple pie, perfect pie crust, pie

Jana Seitzer Jana

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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Bio
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Jana

Jana Seitzer is a full-time mom to 4 amazing kids, wife, writer, photographer, marketer, designer, and social media maven. She loves to travel all over the world—solo and with her family—and tell stories about her travel adventures, adventures that often involve a glass of wine.