Apple Pie Hole Recipes

Even with years of professional and home cooking experience, I still approach homemade pie with a bit of trepidation. I’ve said it before: the person who coined the term “easy as pie” had obviously never made a homemade pie! But making a delicious apple pie is totally doable as long as you have a tried-and-true recipe like this one. The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie. These steps add a bit of extra time but ensure a crisp and flaky crust and a cider-flavored filling that’s not the least bit watery. The perfect apple pie!

Begin by making the crust. It’s easiest to use a food processor but you can also make it by hand if need be. Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. (The baking powder is added to prevent the crust from shrinking during baking — it helps the crust expand into the pan rather than slip down the sides.) Pulse a few times to combine.

Dump the crumbly dough out onto a clean work surface and divide into two piles, with one pile about 15% bigger than the other.

Paleo Apple Pie {gluten Free, Dairy Free Option}

Make two balls of dough and pat each one into a 5-inch disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.

Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour more over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).

Roll the dough, adding more flour as necessary under and on top of the dough so it doesn’t stick, into a 13-inch circle.

Apple Hand Pies

Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep-dish pie pan (at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to 1/2-inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge as you work your way around. Use any scraps to patch in any tears or thin areas. Place the crust in the refrigerator for at least 30 minutes while you heat the oven to 375°F.

Remove the pie crust from the refrigerator and cover with a piece of parchment paper. Fill the crust with dried beans or pie weights.

Bake for 20 minutes, then remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 15 to 20 minutes, until the dough is dry and golden. Let the crust cool to room temperature. Increase the oven temperature to 425°F.

Classic Apple Pie

Heat on high power in the microwave until the juice is reduced by half, about 4 minutes. (Alternatively, you can boil the juices in a small pan on the stove.) The syrup should be just slightly thickened.

Take the other piece of dough out of the fridge and roll into an 11-inch circle, using the same process described above. Place the dough over the apples and crimp the edges with a fork or flute with your fingers, sealing the top and bottom crust together. Work quickly as the heat from the pan will soften the dough. Brush the top crust with the egg wash and sprinkle some sugar over top. Cut a few slits in the top crust to allow the steam to escape.

Bake at 425°F for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Let the pie cool completely on a wire rack before cutting, about 4 hours. Enjoy!

Marzipan Apple Pie

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.The one trick with this apple pie recipe that makes all the difference? Baking the apple slices first. It’s the magic key to a crispy base, superior flavour and perfectly-cooked-and-never-mushy filling. It’s also how you get a generous amount of pie filling without the dreaded giant empty cavity under the lid.

Of all the sweet pies out there, Apple Pie might just be the most iconic of them all. In America, it’s practically its own religion and talk about what exactly makes the perfect Apple Pie can get as prickly as politics.

Mini Apple Pies

My perfect pie is packed with a generous amount of apple filling that’s never mushy and never undercooked. There’s some spicing but it’s even-handed and doesn’t overwhelm. The filling is also not overly sweet and won’t leave you grasping for a glass of water.

Then the pastry. All this cosy apple goodness is encased in a shell of irresistibly flaky, buttery shortcrust. It’s not chewy nor is it sad and soggy. And let’s not forget the base! Of course it’s got to be perfectly crispy – no exceptions.

Recipe credits – Many thanks to my French pastry chef teacher Jennifer Pogmore and RecipeTin’s Chef JB for their assistance and expertise to bring my vision of the perfect Apple Pie to life. We did it!!!

Vegan Whole Wheat Apple Pie

My recipe for perfect Apple Pie is really borne of all the things I have disliked about other Apple Pie recipes I have tried over the years, which I wanted to address. Here’s my biggest gripes:

Reading back over my list, you must think I’m a bit of a whiny, difficult-to-please person. 😂 It’s not that at all! People in my life know very well I am far from a hoity-toity type.

For me, the thing about Apple Pie is that it’s not a quick recipe especially when you take the time to make the crust from scratch. So the end result needs to be worth the effort, ie. flawless!

Favorite Apple Pie Recipe (video)

The other thing – and this is the clincher – is that pretty much all of the issues I listed above boil down to how the

Is dealt with. A filling made with raw apples for instance is a very common approach but leads to all sorts of problems like those I mentioned.

Baking apple slices prior to filling the pie ended up being the easy solution to issues I had with previous pie recipes. Bonus: better apple flavour!

Recipe: Perfect Autumn Apple Pie Filling

And this is what the pie looks like straight out of the oven – Flat lattice, and the inside filled to the brim with apples.

Here’s what you need to make the Apple Pie filling. (PS. The egg is out of place, it’s for brushing the pastry!).

The classic crust used for apple pie is shortcrust and that’s what I use. My recipe is very standard (flour, butter, salt, sugar, water). However the one thing I should probably address is the debate over butter vs vegetable shortening.

Deep Dish Apple Pie Recipe

Advocates of vegetable shortening (which is a type of fat made from vegetable oil) love how it makes shortcrust pastry ultra-crumbly and flaky.

. So while shortcrust pastry made with butter may not be quite as flaky, it is still flaky enough to me and more importantly, is a whole lot tastier to eat.

And if your mind is going straight to “why not use a combination”?, you must think like me because I tried that too. But I just found it still lacked flavour even using a 50/50 mix.

Healthier Whole Wheat Apple Pie: No Sugar Added

PS. Also – I use a food processor. Because I have hot little hands which melt the little bits of butter as I work with the dough. Food processor = exactly the same results as handmade + superior flakiness + SPEEDIER.

If you’re a pro, just skip on ahead to the recipe or the how-to video, or to Dozer. 😂 For everyone else, come along for the ride.

Blind baking (par baking) is key to ensure the crust is not just

Cinnamon Caramel Apple Pie Donut Holes