Homemade Apple Pie Recipe The Schmidty Wife

The Apples Are the Star

Let’s talk apples. I always use Granny Smiths. They are tart and firm. They hold their shape in the pie. It gives you a nice bite.

My grandson once tried to use red apples. The pie turned to mush! We still laugh at that. A good pie needs apples that fight back a little. Why does this matter? Texture is everything. You want soft apples, not applesauce.

My Little Lattice Secret

The lattice top looks fancy. But it’s just weaving strips. Don’t be scared. The recipe says to weave it on the pie. I do it differently.

I weave it flat on the counter. Then I lift the whole thing onto the pie. It’s much easier for me. What about you? Do you weave on or off the pie? I’d love to know your trick.

That Magic Butter Sauce

This step is my favorite. You melt butter and stir in flour. It smells like toasted nuts. Then you add the cider and sugars.

It bubbles and turns a deep gold. Doesn’t that smell amazing? This sauce is the glue. It soaks into the apples and thickens. Fun fact: The apple cider makes the flavor deeper than just using water. Pour it slow. Let it find its way through the lattice.

Why We Let It Rest

The hardest part is waiting. You must let the pie cool. I know it’s tempting to cut it warm. But if you wait, magic happens.

The juices set. The slices stay neat. Why does this matter? A patient pie is a beautiful pie. It’s a lesson in delayed joy. What’s the hardest recipe for you to wait for? For me, it’s always this pie.

A Slice of Memory

My mother taught me this recipe. We baked every fall. The kitchen was warm and sweet. I think of her with every pie I make.

Food is more than eating. It’s a way to hold hands with the past. It’s a way to share love today. Tell me, who taught you to bake? Or who would you love to share this pie with?

Ingredients:

Ingredient	Amount	Notes
DOUBLE pie crust	1
unsalted butter	1/2 cup
all purpose flour	3 tablespoons
apple cider	1/4 cup
white sugar	1/2 cup
packed light brown sugar	1/2 cup
ground cinnamon	1/2 teaspoon
ground nutmeg	pinch
vanilla extract	1 teaspoon
Granny Smith apples	8 medium

My Cozy Kitchen Apple Pie

Hello, dear! Come sit. The smell of baking apples is my favorite. It feels like a hug. Today we are making my famous apple pie. I learned this from my own grandma. We use Granny Smith apples. They are tart and sweet. Perfect for pie! I still laugh at that. My first lattice top was a mess. But it still tasted wonderful. Let’s make some memories together.

Step 1

First, heat your oven to 425 degrees. Then peel your apples. Slice them nice and thin. This part takes time. I like to think of good thoughts. Fill your pie plate with the bottom crust. Pile the apples high in the middle. They will cook down, I promise. Doesn’t that smell amazing already?

Step 2

Now for the fun part! The lattice top. Cut your top crust into strips. Weave them over and under on the pie. It is like making a basket. Do not worry if it is not perfect. My grandkids call my lattices “rustic.” (A hard-learned tip: Chill your dough strips first. They are much easier to weave when cold!).

Step 3

Time for the magic syrup. Melt butter in a pan. Stir in flour until it is bubbly. Add apple cider and both sugars. Let it boil for a minute. Then add cinnamon, nutmeg, and vanilla. This syrup is the secret. It makes the pie gooey and golden.

Step 4

Pour the syrup slowly over the lattice. Let it drip down into the apples. Be very gentle here. You want all that goodness inside the pie. What’s your favorite pie filling? Share below! Bake it at 425 for 15 minutes. Then turn the oven down to 350 degrees.

Step 5

Bake for another 35 to 45 minutes. You will know it is done. The filling will bubble and the crust will be brown. This is the hardest part. You must let the pie cool completely. This lets the filling set. If you cut it warm, it will run everywhere. But oh, the wait is worth it.

Cook Time: About 1 hour
Total Time: About 2 hours (with cooling)
Yield: 8 happy slices
Category: Dessert, Baking

Three Tasty Twists on the Classic

Once you know the basic recipe, you can play! Here are some fun ideas. Try one next time. It makes baking an adventure.

• Caramel Swirl: Add 1/2 cup of thick caramel sauce to your apples. Swirl it in gently. It becomes so rich and delicious.
• Cheddar Crust: Mix 1/2 cup of sharp cheddar cheese into your pie dough. A sweet and salty pie is a classic for a reason.
• Ginger Spark: Add 1 teaspoon of grated fresh ginger with the spices. It gives the pie a little warm, spicy kick.

Which one would you try first? Comment below!

Serving Your Masterpiece

A slice of pie is a beautiful thing. But you can make it extra special. I love a big scoop of vanilla ice cream on top. The cold and hot mix is heaven. A little sprinkle of cinnamon on the plate looks pretty. For a drink, hot black tea is my go-to. It cuts the sweetness just right. For a festive night, a small glass of sweet cider works too. Which would you choose tonight?

Keeping Your Apple Pie Perfect

Let’s talk about keeping your pie lovely. Once it’s cool, cover it loosely on the counter. It will be happy there for two days. For longer storage, the fridge is best. Just wrap it well so it doesn’t taste like your onions.

You can freeze a baked pie, too. Let it cool completely first. Then wrap it tight in plastic and foil. It will keep for months. Thaw it in the fridge overnight when you’re ready.

I once reheated a slice in the microwave. It made the crust soggy. Now I use the oven. Warm slices at 350°F for about 10 minutes. This keeps the crust crisp.

Making two pies at once is smart. Bake one now and freeze one for later. This saves you time on a busy day. A ready-made pie is a wonderful gift for a friend. Have you ever tried storing it this way? Share below!

Simple Fixes for Pie Problems

Sometimes, pie can be tricky. But don’t worry. Every baker faces these things. First, a soggy bottom crust. This happens if the filling is too wet. Tossing your apples with a little flour first helps a lot.

Second, the filling bubbling over. I remember when my pie made a huge mess. My oven was a sticky disaster. Now I always place a baking sheet underneath. It catches any drips perfectly.

Third, the lattice top burning. If the crust browns too fast, cover it. Use a piece of foil loosely over the top. This lets the apples cook without burning the crust.

Getting these right builds your confidence. A good pie makes everyone feel loved. It also means every bite tastes just right. Which of these problems have you run into before?

Your Apple Pie Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pie crust. The filling is already gluten-free.

Q: Can I make it ahead? A: You can prep the filling a day early. Keep it covered in the fridge. Assemble and bake the next day.

Q: What if I don’t have apple cider? A: You can use water instead. The cider just adds a nice, cozy flavor.

Q: Can I make a smaller pie? A: You can cut the recipe in half. Use a smaller pie plate. Just watch the baking time.

Q: Any optional tips? A: A sprinkle of sugar on the lattice looks pretty. Fun fact: Adding a dash of cardamom is my secret for a special twist. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this pie. The smell of baking apples is pure happiness. It reminds me of my own grandma’s kitchen. I would stand on a stool to watch her roll the dough.

Now it’s your turn to make memories. I would be so delighted to see your creation. Share a photo of your beautiful lattice work. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see.

Happy cooking!

—Anna Whitmore.