Mom’s Apple Pie | The Ultimate Comfort Food

Apple Pie is the ultimate comfort food, and this easy apple pie recipe is no exception. To keep things simple, we use premade dough – but you can make your own homemade pie dough if you wish. 

Fall is just around the corner and that means apple picking season is too!

You won’t believe how easy it is to make this pie; it’s my go-to apple pie recipe!

Just thinking about the amazing aromas from a pie baking in my kitchen evokes strong memories of cozy family suppers and the comforts of home.

Come to think of it. This sweet little apple pie has created some very wonderful memories!

Mmmm, getting hungry? Then let’s bake the perfect apple pie!

Ingredients

I popped into the local grocery store before my arrival and picked up:

• Apples: For our homemade apple pie filling. If you’ve got a load of fresh apples, try my Freezer Apple Pie Filling recipe. 
• Sugar: I like to use dark brown sugar, as it has a rich, caramel-like flavor.
• Butter (for the pastry): Butter gives us that beautiful flaky crust.
• Cornstarch: Our unsung hero. It thickens the apple filling to give it a gooey, luscious texture.
• Cinnamon: A sprinkle of cinnamon brings a warm spice to the pie, making it smell like a cozy autumn day.
• Nutmeg: A pinch of nutmeg adds a bit of depth to the pie’s flavor.

Equipment

If you’ve never baked a pie before, there are a few things you need to be successful! So, in addition to the ingredients, you’ll need this pie baking equipment:

• Pie pan
• Rolling pin
• Pastry mat
• Pastry cutter
• Apple peeler
• Sharp knife
• Measuring cups
• Measuring spoons
• Large wooden spoon to mix the filling
• Mixing bowls – a large and a medium one

Using an Old Fashioned Apple Peeler!

What I hadn’t used before was an old-fashioned apple peeler – you know the kind that you crank by hand? 

Well, I must say I was a bit skeptical, but Jon convinced me, and we were off. Enough apples peeled in minutes!

I think using an apple peeler saves about 15 minutes off the prep time! All that’s left to do is core the apples and slice. I try to slice the apples fairly evenly so that they will cook well too.

How to make Mom’s Apple Pie

Follow these simple steps to make this easy apple dessert.

Once the pastry dough is made for our homemade crust – and this is really an easy recipe and process to follow, all you need to do is mix up the apples while the dough is chilling (usually about 30 minutes).

Rolling out pastry dough is so relaxing to me – yes, I know – I’m a real pie geek! I just love to bake pies.

I like to use a pastry mat that has measurements, or I keep the pie plate nearby – to use as a guide for the size.

Once you have the pie crust in the bottom of the pie plate, hold the plate by the bottom and slice the pastry along the edges of the pie with a knife. Flute the edges using your fingers to finish.

Now fill your pie and place the top crust on. Here is where you can really let your creativity run wild! You can see I had fun making a design with a pastry cutter and fork.

Set your oven temperature to 350 F (180 C) and let it preheat. Sprinkle the top of the pie with white sugar and pop the pie in the oven. Cook for 45-55 minutes until golden brown.

Expert Easy Apple Pie tips

Is this the best apple pie recipe? With these expert tips, this classic apple pie recipe will be perfect every time:

• Follow to a T: Stick to the instructions – they’re here for a reason!
• Chill Factor: It’s a good idea to chill the dough before rolling it out – this helps to get that flaky pie crust.
• Sugar Control: Balance the amount of sugar according to the sweetness of your apples. We don’t want an overly sweet pie!
• Slice Right: Thinly cut apple slices cook better.
• Easy clean: Place the pie dish on a baking sheet in the oven. If the apple filling bubbles over – the baking sheet will catch the mess and keep your oven clean!
• Easy roll: When rolling the dough, always use a lightly floured surface so the pastry doesn’t stick. 

This video shows you how to roll out the pie crust. Make sure you let it rest before adding the apple pie filling.

How to serve

What’s your favorite topping on apple pie?  Whipping cream, ice cream, sprinkles, cinnamon, brown sugar, caramel sauce, chocolate sauce, funfetti, or even a scoop of vanilla ice cream?

Or are you, like me, prefer your homemade apple pie straight up, slightly warm – with the fragrant aroma of cinnamon, nutmeg, butter, and brown sugar?

How to store

I think the best way is to just use an airtight container. Wait till the pie is at room temperature, and put it in the Tupperware box.

It should last for 3-4 days in the fridge. 

You could always use plastic wrap or even aluminum foil if you don’t have a big enough container. 

FAQs

Here are some of the questions people have asked me:

How do you make apple pie from scratch?

Choose two varieties of apples. My favorites are Granny Smith apples and McIntosh. Just follow this recipe exactly, and you will have a delicious apple pie!

Why is my apple pie runny?

There is a lot of moisture in apples. To make up for this, I brush the bottom pie crust with some cornstarch. This helps soak up any runaway juices.

I also use cornstarch to thicken the apple pie filling. 

Why do my apples sink to the bottom?

When you are making a two crust pie – the top crust cooks more quickly than the apples, so they will sink.

What are the best apples to use in an apple pie?

Just about any apple will do, but there is sugar in this recipe, so I try to use tart apples as well as sweet apples in a combination. 

My favorite combination is Granny Smith apples with McIntosh

Whatever type of apple you use, do a little taste test before adding the spices. This way, you can adjust the amount of sugar accordingly. 

Why do top crusts puff up so high when baking?

Sometimes your top crust will puff up too much, leaving a huge cavity.

This is because the top pie crust cooks quickly and becomes hard – but the apples inside cook much more slowly.

The solution? Pre-cook your apples (before mixing in the spices and sugar) in the microwave to soften them slightly. 

You can then mix in the sugar and spices, add some lemon juice, and I always mix in cornstarch to help thicken it up.

Where did I get my inspiration for this recipe?

Recently I traveled to visit friends and on my way decided my best contribution to dinner would be an apple pie.

My friend Jon loves to bake and has all of the tools, so I knew he would have lots of flour to work with!

My mom used to say, “apple pie without cheese is like a kiss without a squeeze”. I loved to hear her say that more than anything! So I’m working on an Apple and Wensleydale pie recipe – stay tuned!

You might also like…

I’ve got a whole collection of apple desserts right here. 

And if you’re looking for something a bit different, check out these dessert recipes:

• Apple Crumble Pie
• Razzleberry Pie
• Upside down Apple Cake
• Easiest Pie Crust Recipe Ever!
• Classic pumpkin pie

Final thoughts

The end result? A beautiful golden, mouth-watering apple pie. The perfect gift for your host and hostess!

This Easy Apple Pie recipe will become your friend. If you follow the step by step instructions exactly, this will be a recipe you will turn to again and again – the one you’ll pass on to your family, so they can bake “Mom’s Apple Pie” just for you.

After many years of testing, this is by far the best apple pie recipe ever. The flour and cornstarch give the apple filling just the right consistency.

THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.

If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.

See you soon!

Judy

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If you’ve made this delicious Easy Mom’s Apple Pie, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!

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Easy Apple Pie Recipe – Just for you!

(this post originally appeared in Sprinkles and Sprouts as a guest post)

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