Apple Pie Recipe From Scratch

Well, I did it. I finally succeeded at making an apple pie without lighting my oven on fire.

This just goes to show that practice doesn’t necessarily make perfect, but hard work will get you everywhere. It’s a little mantra I like to live by.

The funny thing is, making a pie really isn’t that difficult. True, pies take a little more time than crisps or ice cream cakes, but it’s a sort of spiritual baking. You have a wonderful chance to take therapy from playing with the dough, rolling and moving and stirring and working out your frustrations of the day.

The end result is a major sense of accomplishment and pride in what you’ve just placed on the table. Taking that first slice, with the warm apples spilling out the edges, is a dream come true.

The crust is made with spelled flour and coconut oil. So, instead of being flaky, it comes out slightly crunchy. This didn’t bother me, or anyone else who gobbled up a slice. In fact, we liked the change. But if you’re searching for a buttery, flaky, crust, this is probably not the one for you.

You’re going to love the slight bite of lemon in the filling. With cinnamon, nutmeg, and soft, soft, apples, you really can’t go wrong.

It’s important that you follow all the directions closely, as I have laid out step-by-step what you need to do in order to succeed. I used my Nana’s suggestion for rolling the crust between waxed paper, but this video is quite helpful as well. You don’t need to pre-bake the crust with my apple pie.

And finally, don’t worry about pretty edges. It’s the differences that make us all unique :)

Print Apple Pie Author: Katy’s Kitchen Prep time:  1 hour Cook time: 1-hour Total time:  2 hours Yield: 6-8   A basic apple pie recipe with a whole-grain crust Ingredients The Crust

  • 2 and ¼ cups whole spelled flour
  • ½ cup coconut oil (more if necessary)
  • 1 teaspoon salt
  • ⅓ to ⅔ cup of ice water

The Filling

  • 6 apples (I used 2 granny smith, 2 pink crisps, 1 gala and 1 golden delicious)
  • 1 lemon
  • ¼ cup of cane sugar
  • ¼ cup plus 1 tablespoon brown sugar
  • 2 tablespoons spelled flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg

Extra tools and ingredients

  • ¼ spelled flour for rolling
  • waxed paper
  • aluminum foil
  • 9-inch pie plate
  • rolling pin
  • 1 tsp turbinado sugar (optional)

Instructions The Crust

  1. Measure out the coconut oil and place in a bowl. Freeze for 15-20 minutes until solid.
  2. Pour about 1 cup of water into a small bowl and place a few ice cubes in the bowl.
  3. In a food processor (using the S-blade), add the flour and salt. Pulse to combine. Add the chilled coconut oil and pulse until the coconut oil is pea-sized and the mixture looks crumbly.
  4. Add ⅓ cup of ice water and pulse. If the dough has started to come together, proceed to the next step. If not, add a little more water and continue to pulse until the dough can be formed into a ball in your hands.
  5. Put a sheet of waxed paper on the countertop. Dump out the dough onto the waxed paper and form into two disks, one disk slightly larger than the other. Wrap tightly with plastic wrap and place in the fridge until chilled (about one hour or overnight)

The Filling

  1. Wash and peel the apples. Slice into pieces about ¼ inch thick. Place in a large mixing bowl.
  2. Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil. Do not skip this step – the oil from the crust may drip into the oven and cause a fire if there is nothing to catch the juices!
  3. Take out the crust discs from the fridge and set them on the counter.
  4. Zest the lemon and add to the mixing bowl. Juice the lemon and add 2 teaspoons of lemon juice to the mixing bowl. Stir with a wooden spoon or a spatula.
  5. Add the sugars, flour, cinnamon, and nutmeg to the bowl of apples. Stir.
  6. Place a sheet of waxed paper on the counter and dust with flour. Set one of the disks of the pie crust onto the sheet. Dust lightly with flour. Cover the pie crust with a large sheet of waxed paper. Roll carefully; turning the rolling pin often to make sure the crust stays even and circular. When the crust has thinned out a little, open up the wax paper, carefully flip the crust over, and dust the top with flour. Cover the crust and continue rolling until the crust is very thin (about ⅛ of an inch). Carefully transfer the pie crust onto the pie plate (it works best if you remove the top layer of waxed paper and flip the crust upside down into the dish, then remove the bottom layer of waxed paper.
  7. Pour the filling into the crust.
  8. Repeat step 6 with the second disk of pie crust. Place the crust on top of the filling and squeeze the edges together with your fingers. Trim any excess overhang off of crust.
  9. Prick the top with a fork and sprinkle with about 1 tsp of coarse sugar (optional).
  10. Place the pie dish onto the baking sheet and bake on the center rack for 50-55 minutes until the crust has browned slightly. After about 30 minutes, place a ring of aluminum foil around the crust to prevent browning. Let cool before serving, about 15 minutes.

You may also like:

1. Mom’s Apple Crisp

2. Fig & Coconut Tartlets

3. Mint Chocolate Chip Frozen Yogurt

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