How to Make Apple Pies

My mother knew how to make apple pies which had such great flavor. Dad always said Mom’s pies were not the prettiest but they tasted the best ever. I was the youngest of fifteen children. Mom and Dad with my older siblings lived through the great depression. Aside from not having a lot of food available, the diseases were rampant. It was essential to be extra clean. Mom refused to touch any food with her hands. This included making pie crust even though it is placed in the oven for baking.  The entire pie was made using utensils so you can see why Mom’s pies were not smooth and perfectly shaped.

How to Make Apple PiesHow to Make Apple Pies

If you are learning how to make apple pies, start with a good crust. The crust is the basis for a good pie whether it is apple or other pies. There are many great recipes varying in flavors and textures. I have many different ones like my favorite containing eggs and vinegar, ginger crust or many others throughout this website. The best recipes produce textures which are tender and flaky, never tough. Using cold butter or shortening and ice water will help to accomplish this. If you like a crust which are a little sweet, look for ones which have a little sugar or honey in them. Like the ginger crust, some have a little added flavor which includes different spices.

The type of apples used in making apple pies is a matter of personal taste.  Although “professionals” have chosen certain apples for pies, I have found some of these not the best. Sour apples are usually recommended for cooking and sweet apples for eating. Some of us like to eat sour apples (with salt) and often I like sweet apples in my pies. For many years I have read to use in pies apples which cook down but I like my apple pie with chunks left or at lease pieces which can be detected as apples. As you can see if you are learning how to make apple pies, the apple uses is your personal opinion. I love to use the Macintosh apple because this has been grown abundantly in Ohio and I am use to. Feel free to interchange the apples in the recipes.

If you are learning how to make apple pies, you will also learn that there are a variety of ways to serve pieces of you pie. Of course, many of use cannot wait for garnishes, creams or anything else. Plain is simply delicious!  I must also mention that creamy vanilla ice cream atop of hot apple pie is also simply delicious. Some tell me they just prefer milk or whipped cream. I have found sauces can turn a simple old fashioned apple pie into elegance for special dinners. The following brandy sauce is one of my favorites. I spoon it on the plate and place the piece of pie on top.

IMPORTANT NOTE: If you are learning how to make apple pies (Or other fruit pies), they will often run over in the oven making a real mess. To avoid this, PLACE PIES ON BAKING TRAYS while baking. I usually use a pizza pan; it is thinner so doesn’t seem to block the heat as much.


Brandy Sauce RecipeBrandy Sauce Recipe

Learn how to make apple pies and serve it with this delicious sauce.

  • ¼ Cup butter
  • 1 Cup sugar
  • 2 Tablespoons brandy
  • 2 Eggs (Separated)
  • ½ Cup light cream

With mixer cream butter in mixing bowl gradually adding sugar.

Beat egg yolks well; gradually add brandy, yolks and cream to butter mixture while beating.

Dump mixture in the top of a double boiler over hot water.

Cook and stir until mixture thickens (like a thin custard).

NOTE: Over hot water (not boiling and not touching water).

Beat egg whites until stiff; pour hot custard over egg whites while beating.

Serve with apple pie or other desserts.


Learn how to make apple pies with a ginger crust.

  • 2 Crust ginger pie crust (Recipe below)
  • ½ Cup dark brown sugar
  • 1 Tablespoon grated fresh ginger
  • 1 Teaspoon cinnamon
  • ½ Teaspoon nutmeg
  • ¼ Cup fresh breadcrumbs
  • 3 Large Granny Smith apples (Cored, UNpeeled and cut into 1/8 inch wedges)
  • 2 ½ Tablespoons lemon juice
  • 1 Beaten egg

Make the gingered crust dough; PREHEAT OVEN to 375F degrees.

Roll half of the dough on a lightly floured surface to a 12 inch circle.

Line a 9 inch pie pan letting the extra dough hang over.

Prick the shell with a fork; place in the freezer while preparing the filling.

In large bowl combine sugar, fresh ginger, cinnamon, nutmeg and breadcrumbs.

Add apples and lemon juice; toss gently and mound filling in pie shell.

Roll remaining dough into a 10 inch circle; place on top of the filling.

Trim the overhang dough to an even ½ inch all around the pie shell.

Fold the overhang dough over the top crust; crimp all around the pie to seal.

Cut vents in top crust; brush crust with beaten egg.

Bake for 50or until crust is golden brown.

GINGER CRUST for 2 crust pie

Learn how to make apple pies with this crust recipe.

  • 2 ½ Cups flour
  • 1 ½ Teaspoons salt
  • ½ Teaspoon ground ginger
  • ½ Cup chilled butter (Cut in little pieces)
  • 1/3 Cup chilled solid vegetable shortening
  • About 5 tablespoons ice water

Combine flour, salt and ginger in a large bowl.

Cut in butter and shortening until crumbly like coarse meal.

Sprinkle the water over mixture and toss with a fork.

Add more water if needed to make a moist dough; gather and shape in a ball.

Divide dough in half and gather in disks; wrap in plastic wrap and refrigerate 30 minutes.


Learn how to make apple pies with cheese.

  • 6 Tart apples (Peel, core, cut in eighths)
  • 2/3 Cup sugar
  • 2 Tablespoons flour
  • ½ Cup thick sour cream
  • ½ Cup grated Cheddar cheese
  • 1 Unbaked sweetened pie shell

Preheat oven to 375F degrees.

Line shell with apples.

Combine and blend sugar, flour, cinnamon and sour cream; spoon over the apples.

Sprinkle top with grated cheese; bake 50 to 60 minutes.


Old Fashioned Double Crust Apple PieOld Fashioned Double Crust Apple Pie
Baked Old Fashioned Double Crust Apple PieBaked Old Fashioned Double Crust Apple Pie

Learn how to make apple pies with double crust. Try this with brandy sauce.

  • Double crust 
  • 6 Cups cooking apples (Peel, core, slice)
  • 1 Tablespoon lemon juice
  • ½ Cup sugar
  • ½ Cup brown sugar
  • 2 Tablespoons flour
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon nutmeg
  • 2 Tablespoons butter

Preheat oven to 450F degrees.

Combine apple slices and lemon juice in large mixing bowl; toss to coat.

Combine sugars, flour, cinnamon and nutmeg; spoon over apples and toss to mix.

Spoon apple mixture into pastry lined pie pan; dot top with the butter.

Cover top with rolled pastry dough; cut slits in top and crimp edges.

Cover edges of pie with foil; bake in hot oven 15 minutes.

REDUCE HEAT TO 350F degrees.

REMOVE FOIL and bake 35 minutes longer; makes one 9 inch pie.


  • 1 ½ Cups brown sugar
  • ¼ cup melted butter
  • 1 Tablespoon lemon juice
  • 2 Teaspoons cinnamon
  • 1 Teaspoon vanilla
  • 1 Teaspoon grated orange peel
  • ½ Teaspoon nutmeg
  • ¼ Teaspoon salt
  • 2 Eggs
  • 2 Cups shredded unpeeled apples
  • 1 Cup shredded unpeeled zucchini
  • 1 Cup shredded carrots
  • ½ cup chopped walnuts
  • 3 Tablespoons flour
  • Double crust pie dough
  • 1 Egg
  • 1 Tablespoon water
  • 1 Cup whipped cream

Preheat oven to 425F degrees.

Combine first 8 ingredients in medium bowl; add 2 eggs and blend well.

Combine apples and next 4 ingredients; toss gently.

Pour egg mixture over the apple mixture; stir well to blend.

Spoon filling into pastry lined pie pan; cover top with rolled pastry.

Cut in top holes for steam; combine 1 egg and water and brush top pastry.

Bake 35 to 40 minutes; cool completely on wire rack and serve with whipped cream.

NOTE: Cover pie edges with foil the last 15 minutes of baking to prevent over browning.


Walnut Layer

  • ¾ cup ground walnuts
  • 2 Tablespoons brown sugar
  • 2 Tablespoons beaten egg
  • 1 Tablespoon melted butter
  • 1 Tablespoon milk
  • ¼ Teaspoon lemon juice
  • ¼ Teaspoon vanilla


  • 6 Cups sliced apples
  • 2 Teaspoons lemon juice
  • ½ Teaspoon vanilla
  • ¾ cup sugar
  • 3 Tablespoons flour
  • 1 ¼ Teaspoons cinnamon
  • ¼ Teaspoon nutmeg
  • 1/8 Teaspoon salt
  • 3 Tablespoons butter (Cut in small cubes)


  • 1 Teaspoon milk
  • 2 Teaspoons sugar
  • Double crust pastry dough

Preheat oven to 375F degrees.

TO MAKE WALNUT LAYER in small bowl combine and blend the walnut layer ingredients.

Spread walnut mixture over the bottom of pastry lined pie plate; refrigerate while making filling.

TO MAKE FILLING toss apples with lemon juice and vanilla in a large bowl.

In small bowl mix the sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat.

Dump filling into pie shell over the walnut layer; dot with butter.

Top pie with rolled pastry dough; trim, crimp and cut slits in pastry.

Brush top with milk and sprinkle with sugar; bake 55 to 60 minutes until golden brown and bubbly.

Cover edges with foil during last 10 minutes of baking; cool on wire rack.


Upside Down Apple PieUpside Down Apple Pie
Upside Down Apple Pie Cut PieceUpside Down Apple Pie Cut Piece


  • 2 Tablespoons butter
  • ½ Cup pecan halves
  • 1/3 Cup brown sugar
  • Pastry for 9 inch pie (Double crust)


  • 6 Cups sliced peeled apples
  • ¾ Cup sugar
  • 2 Tablespoons flour
  • ¼ Teaspoon salt
  • 2 Tablespoons lemon juice
  • 2 Tablespoons butter

Line a 9 inch pie pan with a 13 inch circle of foil; spread foil with butter (Bottom and sides).

Place pecan halves rounded sides down in bottom of pan; sprinkle brown sugar over pecans.

PREHEAT OVEN TO 450F degrees.

Roll half of pastry; gently ease and fit pastry over the pecans and brown sugar.

In a large bowl combine apples, sugar, flour, salt and lemon juice.

Mix apple mixture lightly and spoon into pastry; dot with butter.

Top pie with remaining rolled pastry; trim and crimp edges to seal.

Cut slits in top for steam; fold excess foil over the edges to prevent excessive browning.

Bake at 450F degrees for 10 minutes.

REDUCE HEAT to 375F degrees and continue baking 30 to 40 minutes until apples are tender.

Cool in pan for 5 minutes; invert onto a serving platter.

Cool 1 hour before serving; serves 8.


Apple Macaroon Pie RecipeApple Macaroon Pie Recipe
Apple Macaroon Pie Cut PieApple Macaroon Pie Cut Pie

Learn how to make apple pies with coconut.

  • 1 Unbaked pie shell
  • 2 Cups thinly sliced apples
  • 1 Cup sugar (Divided)
  • 1 Tablespoon flour
  • ½ Teaspoon salt
  • 2 Tablespoons butter (Divided)
  • 1 Egg
  • ¼ Cup milk
  • 1 Cup coconut

Preheat oven to 350F degrees.

Place sliced apples in unbaked pie shell.

In a bowl combine and mix ½ cup of the sugar, flour and salt; sprinkle over the apples.

Dot top with 1 tablespoon of the butter; bake for 20 minutes.

Combine and mix ½ cup of the sugar, 1 tablespoon of the butter, egg, milk and coconut.

Sprinkle the coconut mixture over the apple pie; bake 30 minutes longer.


Learn how to make apple pies by flavoring with alcohols like bourbon.

  • ½ Cup raisins
  • 4 Tablespoons bourbon (Divided)
  • 6 to 7 Cups sliced apples (Peel, core, slice)
  • ¾ to 1 Cup sugar (Depends on sweetness of apples and your taste)
  • 2 Tablespoons flour
  • 1 Teaspoon cinnamon
  • ¼ Teaspoon nutmeg
  • ½ Cup nuts (Walnuts or pecans)
  • Dough for double crust (9 inches)

Preheat oven to 400F degrees; pump raisins in 2 tablespoons bourbon.

Line 9 inch pie pan with half of pastry dough; set aside.

Sprinkle remaining 2 tablespoons bourbon over sliced apples.

Combine sugar, flour, cinnamon and nutmeg; add to the apple mixture.

Add raisins and nuts to the apple mixture; mix thoroughly.

Spoon apple mixture into prepared pastry lined pie pan.

Roll remaining pie dough out and cover apples.

Trim dough, cut slits in top and crimp edges to seal.

Bake in lower third of oven for 50 to 60 minutes until apples are tender.

Serves 6 to 8.

CLASSIC CRISCO CRUST RECIPE for 10 inch double crust

Learn how to make apple pies using the classic Crisco pie crust.

  • 2 2/3 Cups flour
  • 1 Teaspoon salt
  • 1 Cup Crisco shortening
  • 7 to 8 Tablespoons cold water

Combine flour and salt in mixing bowl; cut in the shortening.

Sprinkle the water over the top stirring with a fork to form a dough ball.

Turn out onto a lightly floured surface and knead briefly until smooth.

Divide dough in half; roll each part separately.