I am one of those bakers that does not always measure while baking or cooking. You know that person that puts in a little bit of this and a handful of that into a bowl. I remember how frustrating it was trying to figure out my mother-in-law’s bun recipe. She baked the same way.
It was time for me to start writing down some of my own recipes for my children including this family favorite easy and delicious Homemade Apple Pie recipe. I do not use a lot of sugar in my apple pie because of serving it with vanilla ice cream. My family and I do not like super sweet fruit pies. I believe it has the right amount of sugar to balance it out.
During the holidays, I will make homemade pie pastry. However, there are days where I will grab the Pillsbury Pie Pastry out of the refrigerator for quick recipes. An Apple Pie is one of the easiest pies to make for your family and friends.
White Lilac Farmhouse’s Homemade Apple Pie
- 4 Large Granny Smith Apples or 6 Medium
- 3 Medium Red Apples of Choice
- 1 Large Lemon (to be juiced)
- ½ Cup of White Granulated Sugar
- ½ Cup (overflowing) of Light Brown Sugar
- ¼ Teaspoon of Salt
- 4 Tablespoons of All-Purpose White Flour
- 2 Teaspoons of Vanilla
- 2 Tablespoons of Cinnamon
- 4 Tablespoons of Butter
- Aluminum Foil (for pie crust edges)
- Pie pastry for double-crust 9-inch pie (Use your favorite pie pastry recipe or Pillsbury Pie Crust)
- Deep Pie Dish
- Preheat your oven to 425 degrees.
- Core, peel, and slice the apples and place in large mixing bowl.
- Juice one large lemon and pour over apples and give a good toss to mix.
- Sprinkle 2 tablespoons of cinnamon over apples and toss to mix.
- Add white granulate sugar, light brown sugar, flour, salt and vanilla to the apple mixture. Mix until well blended.
- Add pie pastry to a 9-inch pie pan/dish sprayed generously with Pam. With a fork puncture the bottom of the pie pastry three times to help the pastry not to bubble up.
- Add apple mixture to into pastry-lined 9-inch pie pan.
- Add four slices (tablespoons) of salted butter. You can also sprinkle more cinnamon to your desire taste.
- Add the top pie pastry over the apple mixture. Pinch the edges of the two pie pastries together (you can also use a fork; I prefer to pinch) to create a good seal. Cut slits on the top to help the steam to escape.
- Place the pie pan on a baking sheet. Add small strips of aluminum foil around the edges of the crust to keep it from not baking too fast.
- Place in the oven and bake at 425 degrees for 20 minutes then remove aluminum foil around the crust edge. Reduce the temperature to 350 and bake for another 30-40 minutes. Check after 30 minutes with a fork to see if the apples are tender. If not, continue baking for another 10 minutes. Remove from oven and let cool for 5-8 minutes. Serve warm with vanilla ice cream.