I recently tried my hand at making homemade apple pie for the first time. It was a total success and I am excited to share my recipe with you! The crust for this pie is flaky with just a touch of added sweetness, and the filling is just what you expect from a delicious apple pie – This recipe for apple pie is sweetened with sugar, flavoured with cinnamon and nutmeg, and stuffed full of sliced apples. I used royal gala apples, but you could use Granny Smith, or any other apples you choose! 

This recipe for apple pie makes two delicious apple pies – if you only need one right now, these pies freeze well so you can make one for now and one for later! To freeze this apple pie, wrap the unbaked pie in 2 layers of tinfoil, then place in an freezer safe container and freeze. To bake the frozen pie, add an extra 15 minutes to the timer. 

10 Apples 

Juice from 1 Lemon 

1/2 cup Brown Sugar 

1 1/2 cup Sugar 

2 tsp Cinnamon 

1/2 tsp Ground Nutmeg 

Crust: 

5 Cups Flour 

1/4 Cup Sugar 

1/2 tsp Salt 

1 1/2 Cups Vegetable Shortening 

1/2 – 3/4 Cup Cold Water 

Preheat the oven to 375’ 

Prepare filling: 

Peel, core and thinly slice the apples. 

In a large bowl, toss together the apples, lemon juice, brown sugar, sugar, cinnamon and nutmeg. Set aside. 

Prepare Crust: 

In a large bowl, sift together the flour, salt, and sugar. 

Using a fork or pastry cutter, cut in the shortening until it is approximately the size of small peas. 

Add the cold water 1/4 Cup at a time, and stir. The dough should start to hold together, feeling a bit dry, not sticky. 

Knead the dough until the dry ingredients are incorporated.

Break the dough into four equal parts. 

Using a rolling pin, roll each section of dough on a lightly floured surface, until they each form a circle large enough to line a pie plate. 

Assemble the Pies: 

Place one piece of rolled dough into each pie plate, lightly pressing down the edges and making sure the dough completely covers the inside surface (bottom and edges) of the pie plate. 

Fill each pie each with half of the apple mixture. 

Lay the remaining rolled dough over the top of the pie, and use a fork to press down the edges. If there is any excess dough you can either tuck it under the edges, or trim it off using a knife or kitchen scissors. 

Bake the pies at 375’ for 50-60 minutes or until the top of the crust is golden brown. 

Let the pies cool at room temperature.