Comida Kraft
Recipe Box

Homemade Apple Pie

Homemade Apple Pie is rated 4.663265306122449 out of 5 by 196.
Prep Time
35
min.
Total Time
1
hr.
25
min.
Servings

10 servings

Looking for the perfect Homemade Apple Pie? Our Homemade Apple Pie has a flaky crust and a pile of tart-sweet spiced apples. Kind of an easy choice!

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What You Need

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Make It

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  • Preheat oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
  • Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 15 min.
  • Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.
  • Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings.
  • Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Size Wise

Savor one serving of this classic, crowd-pleasing dessert on special occasions.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

How to Flute Edge of Crust

Flute (to finish) edge by using two fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.

Special Extra

Decorative Crust: Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of crust. Finishing Touches: Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).

Decorative Crust

Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of pie before baking.

Finishing Touches

Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).

Special Extra

Top each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping, or a slice of KRAFT Cheddar Cheese or CRACKER BARREL Cheddar Cheese.

How to Prevent Pie Filling Spillovers

To prevent pie filling from bubbling over the edge of the pie pan and onto the oven floor, place the pie plate in the oven on a baking sheet or a piece of foil to catch any drippings.

Variation

Prepare apple filling as directed, substituting 2 Tbsp. uncooked MINUTE Tapioca for the cornstarch. Let stand 15 min. in bowl, then mix lightly. Spoon into pie crust and continue as directed.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 370
Total fat 20g
Saturated fat 5g
Cholesterol 0mg
Sodium 240mg
Carbohydrate 46g
Dietary fiber 2g
Sugars 24g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe turns out amazing, the crust is always really flaky and delicious. This recipe turns out amazing, the crust is always really flaky and delicious. My family loved it the first time I baked it despite the messy look of the crust. I do have a few tips. If you are using regular sized saran wrap, layer 2 pieces on the bottom and 2 on top before you roll it out, so that you can make it large enough. Also I find that 4 large apples is far too much. If you have the pie filled about 3/4 it will be easier to finish the crust. Don't fill it completely full. It also doesn't hurt to add more nutmeg and cinnamon as other people have mentioned. I will definitely make this pie many more times, especially as it is now requested.
Date published: 2010-04-03
Rated 5 out of 5 by from This is the first pie recipe I've tried from scratch. This is the first pie recipe I've tried from scratch. Excellent and quite easy to make! A great baking lesson for one who is fairly new to piemaking! The crust always rolls out easily each time using the neat trick using plastic wrap. Sometimes I may put in an additional cup of apples to enhance the results. This has been found a great way to make good use of apples too tough for snacking. At this writing, I've made it at least 5-6 times and have never got tired of it! Definitely a favorite.
Date published: 2005-09-09
Rated 5 out of 5 by from This recipe always excellent for me to make. This recipe always excellent for me to make. Looks beautiful, if you follow the tips. My most wanted recipe especially time for picking apples on falls. But I' just wondering if you could give me any idea on how to freeze apple pie if i have more than one. Freezing is a good idea as a handy deserts. What i mean " do i have to bake it first and cool before freezing"? or make the apple pie then freeze then take it out and bake it for 45 to 50 minutes. I need tips please. Thanks in Advance.
Date published: 2006-10-17
Rated 5 out of 5 by from Superb, I have seen a lot of apple pie recipes and tried them...the crust is great and flaky---I... Superb, I have seen a lot of apple pie recipes and tried them...the crust is great and flaky---I love cinnnamon so naturally i added more I think it works better! Serve it with ice cream YUM! What I like to do with the leftover crust (works well), I take it roll it out, cut 1" strips slightly curved around the edges, roll them up with lot of Cinnamon and sugar, bake them a little less than the pie, They are now "Cinnamon Swirl Roses" yum yum! Almost as good as the pie itself
Date published: 2006-10-09
Rated 5 out of 5 by from My first experience making my own crust. My first experience making my own crust. This is the easiest (to read & prepare) pie crust recipe. I followed the recipe exactly using granny smith apples & it turned out SUPERB! I took some of the advice posted also: added 1 tsp pure vanilla extract to the pie mixture, I sprinkled sugar on top before baking and I also wrapped the sides of the pie w/foil to prevent burning. Look no further, this is the PERFECT apple pie recipe!!
Date published: 2005-10-18
Rated 5 out of 5 by from This is actually the perfect apple pie! This is actually the perfect apple pie! My husband, who has eaten many apple pies cooked by many different women (his 3 grandmothers, aunts, and his mom) said that this was by far the best he has ever had! I followed it to the letter, because I had never made apple pie before, but he said this one now makes me an expert! I used macintosh apples, and it was delicious. I'm not even an apple pie fan myself, but I had 2 pieces!
Date published: 2009-10-15
Rated 5 out of 5 by from This was the first time ever for an apple pie. This was the first time ever for an apple pie. Recipe easy to follow. Asked everyone in the supermarket what kind of apples to use. Used three different ones. Also used Splenda instead of sugar. The best part was using the saran wrap. I want to make another apple pie tonight. One question, do you put the apples in lemon juice first, then in the sugar or mix the lemon juice with sugar. Not quuite clear on that.
Date published: 2007-11-07
Rated 5 out of 5 by from This recipe ROCKS! This recipe ROCKS! I'm not much of the baking type, but I had lots of apples taking up kitchen room. I didn't want to just throw them out, my husband and I are POOR college newly wedds, so I found this recipe. I had all the things I needed to make it so, I hit the kitchen. It was so easy to do. I had a blast showing off to my new husband! He absolutely LOVED IT and ate the WHOLE THING the same night!
Date published: 2006-04-16
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