Make Apple Pie From Scratch

• 9" deep-dish unbaked pie crust


• 6 large apples - pealed and thinly sliced
  (3 Washington Red Delicious and 3 Washington Granny Smith apples - green)


• 1 cup sugar divided in half
  (two half cups of sugar)


• 1 teaspoon cinnamon


• 3/4 cup flour


• 1/2 cup cold butter

Preheat oven to 400 degrees

When you make apple pie from scratch, the apples you choose make a huge difference in the taste. I have tried many different apples over the years and the combo of three Washington Red Delicious apples and three Washington Granny Smith apples -green- makes the best apple pie that I've ever tasted. These apples tend to be a little more expensive than others; however, it will make the difference between a good apple pie from scratch or an epic apple pie from scratch.

Note: If you prefer a super tart apple pie you can use all Granny Smith apples. If you prefer a sweet apple pie you can use all Red Delicious apples. I prefer the tart mixed with the sweet. I also put the Granny Smith apples on the bottom of the apple pie.

You do not have to use a 9" deep-dish crust. I prefer the deep-dish.

When you do make your apple pie from scratch with a deep-dish pie crust, it does take a little longer to cook. I believe the extra time is worth it. A deep-dish pie crust holds more of the cinnamon, apple, sugary goodness.

If you would prefer to make a homemade pie crust please see azpoppy's Easy Peasy Pie Crust Article. Of course, you will not need to make the top so you should probably cut the recipe in half.

Mix one teaspoon of cinnamon with 1/2 cup sugar. I prefer the organic sugar. I have used sugar substitute before. It can be used, but the pie does not taste as good.

To make an apple pie from scratch that is epic, you will want to cut your apple slices as thin as you can possibly manage.

Sprinkle the cinnamon sugar mix onto the apples as you build your tower of thin apple slices inside of your 9" pie crust.

This looks yummy already doesn't it?

See the thinly sliced apples that have been carefully placed to create a mountain of apple goodness. To make an apple pie from scratch that is epic, you want an artists eye. See, it's not just a recipe, it is in fact an art.

I cover the apple pie with foil to help it cook faster and keep the moister in. Try to keep the foil from touching the apples.

Place the apple pie on a cookie sheet and put it in the oven for 35 minutes.

While your apple pie is cooking you can make the crumb topping.

In a bowl mix:

• 3/4 cup of flour


• 1/2 cup of sugar

Then you can cut your 1/2 cup of butter (VERY COLD) into the above mixture. A pastry blender is great to use if you have one. I do not, so I scrape the butter into the bowl with a fork.

Then you use your fork to push and mix the flour, sugar, and butter together. This may take a while. If your butter gets too warm you can place your bowl in the freezer for a few minutes and then give it another go.

Here is what your topping should look like. It should be crumbly, almost like a coffee cake topping.

When you are done simply place it in the refrigerator until your apple pie is ready for it.

35-ish minutes later and this is what you will have.

Wow. That looks even better than the uncooked tower of apples.

Take your crumb topping for your apple pie out of your refrigerator and sprinkle it over the top of your apple pie.

Place the apple pie back into the oven (no foil). You can turn the oven up to about 500 degrees, but don't go far from your oven.

When the top is brown and some of the juices are starting to bubble out of the sides of your apple pie, you are all done. This usually takes about 20 minutes.

This apple pie is best if cut after it's had a few hours to cool in the refrigerator. Making it the day before it has to be cut is optimal. If it is cut too soon it will fall apart.

If it has been allowed to sit in the refrigerator overnight, the apple pie will stay together very well. It will cut beautifully.

Enjoy with ice-cream or cheese.

The history of apple pies is a long one which takes us back to the thirteen hundreds. Of course, the original recipe is different than what you see today.

The above recipe (creative commons) is from the thirteen hundreds. It calls for:

• good apples


• good spices


• figs


• raisins


• pears

Apple pies have been made in England, Sweden the Netherlands, and France for centuries. It was typically enjoyed alone, with ice cream, double, cream, or custard.

American apple pie recipes date back to the seventeen hundreds; however, English colonies preferred meat in their pies.

It is said that mock apple pie was invented by Pioneers in the early nineteen hundreds. They used crackers rather than apples because they lacked the apples during their travels.

Apple pie didn't come from Americans but we sure do claim it with the phrase, "As American as apple pie."
In World War II, when soldiers were asked, "Why are you going to war?" their supposed typical reply was, "For Mom and apple pie."

We love apple pie so much we have made a recipe for apple pie everclear. Doesn't that sound really, super, yummy? Everclear-moonshine really is great for colds. I have had blueberry and apple cinnamon moonshine. They were both really great. I am sure that I would adore apple pie everclear.

Click HERE for the Apple Pie Everclear Recipe.