I’ve never really lived autumn. Growing up in a tropical country, the seasons blurred together in endless warmth. No golden leaves, no crisp air that nips at your nose, no streets painted in fiery reds and oranges. My American husband talks about fall like it’s magic, and my kid knows more about it than I do—from storybooks and TV shows filled with pumpkin patches, cozy scarves, and crunchy piles of leaves.
But when I make a homemade apple pie? I start to believe this must be what fall feels like. Warm, comforting, sweet, and nostalgic.
So when I bake apple pie in our little tropical home, I get to create my own little version of fall—bubbling in a dish, filling my home with comfort, sweetness, and nostalgia.
Homemade Apple Pie
Homemade apple pie is easy to make. You just need a handful of good apples, a few pantry spices, and a little patience while the oven does its work.
Here’s a basic way to bring that autumn comfort into your kitchen:
Equipment You'll Need
- Pie dish
- Mixing bowls – at least two, for tossing the apples and mixing dry ingredients.
- Rolling pin – to roll out your pie crust (if making from scratch).
- Measuring cups and spoons – for accuracy with sugar, spices, and flour.
- Sharp paring knife or apple corer – to peel, core, and slice the apples.
- Pastry brush – for brushing on the egg wash.
- Pastry cutter – for cutting the pastry lattice for the top of the pie.
- Cooling rack – to let the pie rest without making the crust soggy.
- Apple peeler tool – to speed up prep if you’re baking pies often.
Ingredients You'll Need
For the homemade pie crust ( makes 1 pie crust):
- 1 ⅓ cups all purpose flour, plus extra for rolling
- 1 cup (8 ounces) unsalted butter, very cold, cut into ½ inch cubes
- ½ teaspoon salt
- 1 tbsp sugar
- 4 tablespoons ice water
- 1 egg - this helps bind the dough
Note: This makes only 1 pie crust. If you want the pie covered with pastry dough (full top crust or lattice), make two portions of the recipe above.
For the apple pie filling:
- 5-6 medium apples- Granny Smith or Honeycrisp work beautifully but I used Fuji for this tutorial as it was what I had on hand.
- ¾ cup sugar
- 2 tablespoon flour (to thicken the filling)
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice( about ½ lemon)
- 2 tablespoon butter cut into small cubes
- 1 egg (for egg wash)
Directions
Prepare the pie crust:
- Prepare the pie crust. If making the pie crust from scratch, follow the instructions below. If using store-bought pie crust, skip step 2-4.
- To make the pie crust: Mix 1 ⅓ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt in a bowl. Once mixed, add in cold butter and work it in using your hands (or a food processor) until the mixture forms crumbs.
- Slowly add cold water, one tablespoon at a time, until the dough starts to hold together. Add the beaten egg, mix, then knead lightly until you form a smooth dough.
- Chill the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling.
- Preheat oven to 425°F (220°C).
- Prepare apples: Peel, core, and slice them thinly. Toss with sugar, flour, cinnamon, nutmeg, and lemon juice.
- Assemble pie: Roll out one crust in a 9-inch pie pan. Fill with apple mixture, dot with butter. Cover with the second crust, sealing the edges and cutting slits on top for steam to escape. Alternatively, you can cover it with cut pastry assembled like a lattice.
- Egg wash: Beat the egg and brush lightly over the crust for a glossy finish.
- Bake: 45–50 minutes, until the crust is golden and the filling bubbles through.
- Cool (a little): Let it rest on a cooling rack before slicing—if you can wait!
