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Sadia Hussain

Feb 9, 2018

Apple Pie Recipe

Making the perfect buttery, flaky crust with a warm, saucy, chunky filling is so satisfying.

I Love Lucy was one of my favorite TV shows growing up. There was a particular episode when Lucy asks her neighbor Fred: "How would you like a big slice of apple pie with a big ole hunk of cheddar cheese on the side?"

I thought...wait 😳 is that a thing?? Well it turns out it is...but not for me!

This apple pie recipe is delicious. You want to use firm, crispy apples that retain their shape after cooking and don’t turn to mush. This recipe calls for cooking the apples before baking which guarantees you don’t have a soupy mess when you slice into your pie.

I love baking pies...whether they be sweet or savory...but my favorite by far, is a traditional, American apple pie. Served ONLY with vanilla ice cream on the side.

Apple Pie Recipe

Sadia Hussain




3 Hours


For The Filling

  • 8 firm apples, peeled, cored, sliced

  • 1 lemon, juiced

  • 1 1/4 cups sugar

  • 3 tablespoons butter

  • 1 teaspoon cinnamon powder 

  • 2 heaped tablespoons cornstarch mixed in 1 tablespoon water

For the Crust

  • 2 1/2 cups flour 

  • 3/4 cup shortening

  • 1/4 cup butter, cubed

  • 1 tsp salt

  • 1 tablespoon sugar

  • Iced water

  • 1 egg, beaten


  1. In a large bowl, mix apples, lemon juice, and sugar.

  2. In a large frypan add butter, sliced apples and cinnamon powder.

  3. Cook on medium heat for 15 minutes.

  4. Push the apples aside and mix in cornstarch slurry.

  5. Take off heat and cool completely.

  6. Preheat oven 180C/350F.

  7. In a large bowl, add flour, shortening, butter, salt and sugar.  Mix with a pastry cutter or your fingers until it looks like course crumbs.

  8. Add iced water a little at a time, until it comes together, do not knead.

  9. Wrap in plastic wrap and chill 2 hours or up to 2 days.

  10. Roll out half the crust, place in a pie dish and put in the fridge.

  11. Roll out the top crust. I roll the top pie crust around my rolling pin and pop it in the fridge until I pour the filling in the pie dish.

  12. Fill cooled pie filling into unbaked crust.

  13. Carefully put the top crust on the pie filling.

  14. Crimp edges.

  15. Brush with beaten egg.

  16. Cut a small slit on the top of the pie.

  17. Bake for an hour or until the pie is golden brown.

  18. Cool on a rack, before slicing.

Tips and Bits

Kitchen and all ingredients must be cold before making pie crust.

Feel free to adjust sugar, especially if you are using sweeter apples.

Never slice into a pie straight out of the oven. It can splatter and cause severe burns.

Cut out pastry scraps to put on top of crust or bake separately.

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