This really is The Best Apple Pie. The crust is tender and flaky, and the filling perfectly apple-y!
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I wasn’t going to blog this recipe for apple pie because it’s actually already on my blog. But I was so happy with how the crust turned out I thought it would be a shame not to capture it and share it here. And I was convince even further that I need to blog it, after all the nice comments and attention it received when I posted this picture on Instagram and Facebook.
I’m usually not that creative with my pie crusts, and prefer to roll out a regular crust because that’s just what I’m used to. But I saw some pie crust stamps at Michaels and bought them thinking they would look nice on a fall pie. I have a lot of cute little kitchen gadgets that I will admit often just stay in the package, but I was inspired to try these stamps.
And I love them. LOVE them. They were so easy to use. In fact, I found them almost easier than rolling out a crust onto my pie. I think this is because they are so much more forgiving. You stamp out the leaves and lay them out how ever you like on to the top of your pie. No skill involved…trust me…you can do this.
SO easy, and makes such a beautiful pie. I’m in love with this pie.
A lot of you were concerned about cutting into such a pretty pie, but don’t be. Just make someone else do it and don’t look! You’ll forget the trauma after your first bite…this pie is as delicious as it is pretty. You should make one. Then eat it warm with a big scoop of vanilla ice cream…heaven on a plate.
The Best Apple Pie
Print Recipe
Pin RecipeIngredients
Apple Filling:
- 6 medium apples (peeled, cored and sliced, I prefer Macintosh)
- 1/2 cup to 3/4 sugar
- 2 – 3 tbsp flour
- 1/2 tsp cinnamon
- 1/8 tsp salt
Pie crust (This recipe makes 1 top and 1 bottom crust)
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
Instructions
- Preheat your oven to 425 degrees.
- Make the apple filling first.
- Combine the sliced apples, sugar, flour, cinnamon and salt. Set aside.
- In a separate bowl, sift together the flour and salt.
- With a pie cutter, cut in the shortening until the particles are pea sized.
- Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
- Press into a ball. Then split into 2 balls. It’s okay if the mixture is crumbly. In fact crumbly makes for a tender, flaky crust!
- Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9″ pie plate.
- Add the apple mixture and dot with about a 1 tsp butter.
- Using new piece of parchment paper, roll out the other crust for the top of the pie. If you are using pie crust stamps, use the dough for the top crust and use as much of the dough as possible while using the stamps. For this pie, I just randomly laid out the leaves, trying to cover as much as the pie filling as possible. If you are laying on a top crust (instead of using pie stamps) just make sure to cut ventilation holes into the crust.
- Make a mixture of sugar and cinnamon, then sprinkle it on to the top of the pie crust.
- Bake for about 20 minutes at 425 degrees (this will ensure that you don’t end up with a soggy bottom crust).
- Then after this time, reduce the heat to 350 degrees and bake for about 25-30 minutes more. (Until the crust is lightly browned and the apple mix is bubbling up from under the crust.)
Have a delicious day!
30 Comments
Seriously this belongs on a magazine cover Jo-Anna. I can’t get over how stunning it is!
Thank you so much Alex! It’s my most favourite too! I can’t wait to make a pumpkin one now
What a beautiful pie!! Pinned for later – definitely trying your recipe.
Thank you Lynda!
Where did you get those stamps? Can I order it online? 🙂
Hi! I bought them at Michaels! I hope you find them!
This looks stunning! I can’t wait to do this for thanksgiving.
Thank you Trisha!
What a gorgeous looking apple pie! Pinning and thanks for sharing!
The recipe sounds delicious and it looks gorgeous! How pretty this would be served for any fall dessert. Thanks for partying at Snickerdoodle. Pinned and Tweeted.
What a stunning pie!! I’ve yet to try making pie on my own, but I sure do admire the handiwork of more accomplished bakers such as yourself- lovely presentation! Thanks for coming by the 100th Snickerdoodle Sunday- hope you entered our Amazon Gift Card contest. And please come back this weekend with your latest makes & bakes. 🙂
Sarah (Sadie Seasongoods)
This is beautiful. Thank you for joining Foodie Friends Friday. Hope to see you again next week!
Thank you Lois!
I have never seen a prettier apple pie! I love this so much that I’m featuring this post at the next Share The Wealth Sunday blog hop! I’m sharing it on my FB page as well. Thanks so much for linking up with us and have an awesome weekend!
xoxo
Lisa @ Fun Money Mom
Thank you so much Lisa!
That looks way too gorgeous to eat!
But so delicious we had to haha! I just made my husband cut it! 😉
So gorgeous! Love the pie stamps and totally agree that I would have to get someone else to cut the pie. I wouldn’t have the courage to destroy something as pretty as this!
I made my husband cut into it because I just couldn’t haha! It was worth it though…apple pie is SO good! 😉
Thanks for sharing your AMAZING pie with us at Inspire Me Monday at Create With Joy!
I am so excited to feature you at this week’s party Jo-Ann (#196) and can’t wait to see more of your fabulous creations! 🙂
I’m licking my lips right now! Looks so good! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Monday! Lou Lou Girls
Thank you for linking up to last week’s Tasty Tuesday linky. I’ve pinned your recipe this the Creative K Tasty Tuesday Pinterest board. I hope that you’ll link up again tomorrow.
I found our amazing recipe on Create With Joy and have had it up in my tabs for days. I dont bake pies often but if I did I would love to make it this way. Now I would like to invite you to share on my Oh My Heartsie Girls WW
Hope you can check it out!!
Have a great week!
Karren
Jo-Ann – This pie is a work of art! Thank you for sharing this wonderful recipe at the Thursday Favorite Things Blog Hop! You are one of my features on Tuesday Treasures. Hope to see you again this week!
I made an apple pie with leaf crust years ago with those same little leaf cutters. My pictures looked nothing like this at that time though. 🙂 This looks delicious and beautiful. I’m featuring it at this week’s link party. http://www.thelifeofjenniferdawn.com/2015/10/apple-treats-for-fall-and-little-bird.html
Thank you so much Jennifer!
Wow Jo-Ann! This belongs in a magazine. SO pretty. I wish I had the patience to do something like this!
Thank you Lauren! It’s SO much easier than it looks I promise! 🙂
Hi! This pie is gorgeous and I’d love to make it for Thanksgiving dinner. I wanted to know if I’d be able to make it the day before and refrigerate it, before baking? Or will it get too soggy? Or can I make it in the morning, then pre-bake the pie at 425 for 20 minutes, then finish the baking before dinner? Thank you for any help you can offer!
Hi! I have found that pies are best made as soon as you assemble them, only because the crust will get soggy. So what I have done when I want to make them ahead of time, is to bake the pie, then closer to the time I want to serve it, I just heat it in the oven at 250 degrees for about 15 minutes or until it’s warm enough. Just make sure to watch it so the crust doesn’t burn. Hope that helps! 🙂