Homemade Apple Pie Recipe

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If you want a Homemade Apple Pie, but don’t want to fuss with rolling out a crust, then this recipe is for you! It has a flaky no-roll pie crust that is made from pantry staples. No rolling, chilling, or flour-covered counters.

This pie has a spiced apple filling made with sour cream and is finished off with a crunchy topping made with cornflakes and brown sugar. It’s perfect any time you want apple pie, whether it’s a special occasion or not.

Ingredients You Will Need

Crust:

Flour is the main ingredient and forms the structure of the pie crust. It provides gluten, which develops when the flour gets hydrated, giving the crust its elasticity and flakiness.

Sugar is added for a few reasons. First, it helps with browning. The sugar caramelizes during baking, contributing to the golden color and slightly sweet flavor of the crust. Second, it can tenderize the gluten slightly, making the crust a bit more crumbly and delicate.

Salt enhances the overall flavor of the crust and balances the sweetness of the sugar.

Vegetable Oil contributes to the flakiness and tenderness of the crust. Unlike butter, which creates pockets of steam during baking that puff up the dough, oil creates a more consistent crumb structure. This makes no-roll crusts easier to press into the pan without tearing.

Milk Milk adds moisture to the dough, helping it bind together. It also activates the gluten in the flour a little, contributing to the structure.

Filling:

Apples are the main flavor.

Sugar adds sweetness to the filling, balancing the tartness of the apples. It also helps draw out the juices from the apples, creating a saucy consistency.

Flour acts as a thickening agent. As the filling cooks, the flour absorbs the released juices, preventing the pie from becoming runny.

Cinnamon & Nutmeg are warm spices that are necessary for apple pie. They complement the sweetness of the apples and sugar.

Sour Cream adds a touch of tanginess and richness to the filling. It also helps to tenderize the apples slightly while cooking.

Topping:

Corn Flakes provide the crunch. When mixed with butter and baked, the Corn Flakes get golden brown.

Flour acts as a binder. It helps hold the topping together and creates a crumbly texture when combined with butter.

Brown sugar adds sweetness and caramel flavor to the topping.

Cinnamon is the traditional warm spice for apple desserts. It brings a cozy, aromatic flavor that perfectly complements the apples.

Nutmeg adds a subtle nutty warmth. It works well with the cinnamon.

Butter binds the dry ingredients (flour, corn flakes) together. Melted butter also adds richness and helps create a golden brown color when baked.

Frequently Asked Questions

My dough seems dry and crumbly. What can I do? The dough should be slightly moist and hold together when pinched. If it’s crumbly, try adding 1 tablespoon of milk at a time until it comes together.

Do I need to chill the dough before baking? No, chilling isn’t necessary for this no-roll crust. You can press it straight into the pie dish.

What kind of apples are best for apple pie? A good mix of tart and sweet apples is ideal. Granny Smith, Honeycrisp, Braeburn, or a combination are all good choices. I always use Granny Smith.

My apples are browning too quickly. What can I do? Tossing the apples with lemon juice before adding the other filling ingredients will help slow down browning.

The filling seems too runny. How can I thicken it? Adding a cornstarch slurry (a mixture of cornstarch and water) can help thicken the filling. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the filling until combined.

The topping is burning before the pie is done. What can I do? If the topping is browning too quickly, cover the edges of the pie crust with foil during the last 15 minutes of baking.

The pie is leaking filling. What went wrong? Make sure the edges of your crust are well sealed. You can also brush the bottom crust with a thin layer of melted butter before adding the filling to help prevent leaks.

Storing Tips

Cooling:

• Let the pie cool completely at room temperature for at least 2 hours before storing. This prevents trapped heat and moisture from creating a soggy crust. No soggy bottoms allowed!

Storing:

• Tightly cover: Once cool, wrap the entire pie dish tightly with plastic wrap or aluminum foil. You can also use a pie carrier for additional protection.
• Room temperature (short term): If you plan to eat the pie within 2-3 days, you can store it at room temperature on a cool counter.
• Refrigerator (longer term): For longer storage, refrigerate the pie for up to 5 days. The cold temperature will slow down bacterial growth and keep the crust flakier.

Freezing (optional):

• Freeze the pie for up to 2 months for long-term storage. Tightly wrap the cooled pie in plastic wrap followed by a layer of aluminum foil. Label it with the date.
• Thaw in the refrigerator overnight before reheating.

Tips:

• If the crust softens during storage, re-crisp it by placing the pie in a preheated 375°F (190°C) oven for 10-15 minutes, or until the crust is golden brown.
• Avoid storing the pie near heat sources or direct sunlight.

Other Helpful Tips

Crust: Use your fingers or the back of a spoon to evenly press the dough into the bottom and up the sides of your pie dish. Make sure there are no cracks and it’s at least a quarter-inch thick for stability.

Apples: Thinly slice the apples for even cooking. Thicker slices will take longer to bake and might not soften through.

Cornflake Crumble: Crush the cornflakes by hand in a plastic bag or pulse them briefly in a food processor for a coarse crumble. Don’t over-process or it will turn into powder.

Pie Shield (optional): Use a pie shield or foil to cover the edges of the crust during baking to prevent over-browning. Remove it in the last 10 minutes for a golden brown crust.

Checking for Doneness: The pie is done when the filling is bubbling and the crust is golden brown. You can also insert a toothpick in the center; it should come out clean with minimal crumbs.

Substitutions and Variations

Apples: Experiment with different apple varieties! Tart apples like Granny Smith or Honeycrisp balance the sweetness well. Braeburn, Gala, or Fuji can also work. Consider a mix!

Spices: Add a pinch of cloves, allspice, or cardamom.

Sour Cream: Substitute with plain yogurt (Greek yogurt for a thicker filling) or cream cheese (richer flavor, add a bit less). For a vegan option, use silken tofu whipped with lemon juice and a touch of vegan butter.

Vegetable Oil: Substitute with cold butter cut into cubes for a flakier crust. Use equal parts butter and oil for a mix of textures.

Milk: If you’re out of milk, try water or a splash of vodka (adds flakiness).

Corn Flakes: Try other crushed cereals like granola, oats, chopped nuts (almonds, pecans), or even crumbled cookies (shortbread, gingersnaps).

Brown Sugar: Swap for white sugar for a lighter sweetness.

Caramel Apple Pie: Drizzle caramel sauce over the finished pie.

Spiced Pecan Filling: Add chopped pecans and a touch of maple syrup to the apple filling.

Boozy twist: Add a splash of bourbon or brandy to the filling.

What to Serve with Apple Pie

Vanilla Ice Cream is the most common pairing.

Whipped Cream is another classic choice.

Hard Cider will complement the pie nicely. Look for a dry or semi-dry cider for the best balance.

Spiced Coffee or Tea with a touch of cinnamon or nutmeg adds a warm and comforting touch.

Other Recipes You May Enjoy

If you like this apple pie, you might also like my Apple Crisp or my Apple Coffee Cake. These Apple Hand Pies and these Apple Pie Bars are also delicious.

Final Thoughts

While apple pie is traditionally served in the fall, it’s great any time of the year. We loved having it in the summer, although it did heat up our house a bit. No matter when you make it, I’m sure you will love it!