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  • Writer's pictureErin

Apple Pie

A simple & classic apple pie never goes out of style


This classic dessert with it's warm tangy filling and flaky buttery crust is sure to be loved by all who sit down at your table and are served a slice.

Prep Time: 20 min

Cook time: 45-60 min

Yield: 3 6-inch pies or 1 10-inch pie



  • 2 1/4 cup all-purpose flour

  • 3/4 tsp salt

  • 2/3 cup butter

  • 1/2+ cup cold water

Apple Pie Filling

  • 6 large apples, peeled

  • 1 tbsp lemon juice

  • 3/4 cup brown sugar

  • 2 tbsp flour

  • 1/2 tsp cinnamon

  • pinch nutmeg


Pre-heat oven to 400F.


  1. In a medium mixing bowl, combine flour and salt. Grate the cold butter into the dry ingredients. Toss together, using your hands, to evenly distribute the butter in the dry ingredients.

  2. Stir half of the cold water into the dry butter mixture using a fork. Be gentle. Remove the clumps of pastry that form on to a lightly floured surface. Add the remaining cold water to the bowl & mix gently with a fork. Turn out onto your floured surface and gently press and fold the dough until it comes together. Add more water if necessary. Divide into 2 pieces for a single pie or 6 for three mini-pies.

  3. Roll out a piece of dough to fit the bottom of the pie pan(s). Roll another to fit the top and set aside, covered, for later. Allow some overhang on both for when you are ready to crimp the crusts together.


  1. Peel and thinly slice apples. Place in a large bowl and drizzle with lemon juice.

  2. In a small bowl, mix together the sugar, flour and spices. Sprinkle over the apples and toss to coat everything.

  3. Transfer the apples into the pastry lined pie dish(es) and cover with the top pie dough.

  4. Crimp the edges of the top pie dough together with the bottom pie dough to seal in the apples. Cut slits in the top pie dough.

Bake in pre-heated oven for 60 min (single pie) or 45 min (multiple mini-pies) or until the filling is bubbling and the crust is golden.

Zhuzh it up!

  • If your crust is browning too much on the edges, remove your pie from the oven and cover the edges with tin foil while keeping the centre of the pie exposed. Place back in the oven and cook until the filling is bubbling and done.

  • Make some caramel cheese sauce and serve with slices of Norwegian brown cheese. It is more than wort the effort to source this cheese out for this!

  • I enjoy apple pie made with almost any apple, but my favourites are Cosmic Crisp, Granny Smith and Ambrosia Apples.

This amazing recipe was written by Erin Walker

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