Homemade Apple Pie
There is no butter at all in this delicious pie bursting with apples. Use a deep dish 9-inch pan and a metal or foil pie ring is advisable. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING - Jenny Jones
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 35 minutes
Makes: 8 to 10 servings
Ingredients:
- 2 1/2 cups all purpose flour (aerate before measuring)
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup milk (low fat or whole milk)
- 1/2 cup vegetable oil (I use avocado oil)
- 3/4 cup sugar
- 3 Tablespoons Minute tapioca (or all-purpose flour)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 pounds apples, cut into 3/4-inch thick slices (9-10 cups) – I use Granny Smith
- [a Tablespoon of milk + a Tablespoon of sugar for topping]
Crust:
Filling:
Instructions:
- Preheat oven to 400° F.
- Combine flour, sugar, and salt in a bowl.
- Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
- Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
- Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
- Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
- Combine sugar, tapioca, and spices in a large bowl.
- Peel, quarter & core apples. Cut into 3/4-inch slices.
- Stir apples into the tapioca mixture and place in prepared pie pan.
- Roll top pastry between floured wax paper and place on top. Trim or flute edges.
- Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
- Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
- Cover the rim with a pie ring or foil. Bake for 50-55 minutes until crust is golden. Cool completely (about 3 hours).
Crust:
Filling:
For more on this recipe in my blog click here.
Hi Jenny, hope all is well. I made your lovely apple pie twice now and it didn’t turn out as I wanted, and both times for different reasons. First time my apples turned into apple sauce and crust was a little burned, but the rest of pie was good (maybe wrong kinds of apples or my hole on the top of pie was not big enough for steam). Second time my crust completed dried up and raised away from the apples(was this because I didn’t press the top of my dough enough onto the apples?) and way to much liquid inside the pie. please help me figure out why these things happen. Thank you Jenny, God bless and happy Halloween 🎃 to come
Yes, I think it would work with a cobbler
Hi Jenny,
I recently discovered your youtube videoes. I made your cinnamon rolls. They were easy to make and so yummy!
My question is can I freeze a raw apple pie using this pie and crust recipe?
Thanks.
I believe it would be better to cook the pie and then freeze it. I don’t think the apples would do well if you froze them without cooking them.
Hi Jenny love all your recipes especially Apple Pie. Can I make the crust a day before?
Hi Jenny, I see you used light olive oil. Can you use regular olive oil, or might that be too heavy with a different effect on the pastry/outcome?
Re using regular olive oil instead of light olive oil… If anyone might know, feel free to answer. Thanks…
I think the strong flavor of regular olive oil would permeate the pie.
Hi Jenny my husband found this recipe and have been making it since the shut down. It’s the only crust that doesn’t give me heart burn. I tried it today for the first time( I am not competing with hubby) it was not as intimidating as I thought it was going to be. So going forward this is my pie crust. Thank you so much.
Hi Jenny – love your recipes, I have watched all your videos and have made many of them. Just made your pie crust recipe BUT only needed half as making a single crust recipe. What do i do with the other half – keep in the fridge or freeze, will probably not be using it for about 1-2 weeks. Rhubarb custard pie still in oven, really wanted a healthy pie crust so here’s hoping. Thanks be
OMG this recipe for pie crust is so awesome – soooooo easy to make and rolling it out between wax paper is the best thing since sliced bread. I only wish I had this recipe 50 years ago. I will never buy frozen pie shells again. Thanks Jenny for all your excellent recipes, they are so easy and healthy and uses stuff we have in the kitchen. Keep up the good work!!!
Hi Betty. Jenny has a really good Chicken pot pie recipe and she makes a single crust to go on the top. You could look it up and use those measurements.
Hi Jenny,
I love that your rolling pin coordinates with your blouse! So cute! Your pie looks delish, and I love that your videos look so easy and fun and also, your voice is soothing to listen to. Great job! I always loved you in your talk show and love you creating your recipes even more. You look lovely by the way! Thank you so much for sharing. <3
Love your cooking segments and the way you make cooking look easy.
I made your apple pie after watching on you tube. Was so anxious to sample it, but was so disappointed with the outcome. Although the crust was nice and brown, the apples were still very crunchy. Wondered why you chunk the apples instead of slicing thin. I will not discard the recipe, but will slice apples thin next time.
I shouldn’t have used the word chop. I actually slice the apple quarters but I have reduced the thickness of my slices from 1-inch to 3/4 inch because in my last pie, the apples were also too firm so this time I used a ruler and can confirm that 3/4-inch slices always work for me, but “whatever way you slice it” any apple pie is a good apple pie. 🥧
Hi Jenny, I stumbled across your recipes and have become a baking addict. The breads were awesome////// doughnuts well……..to die for and the apple pie the best I have ever made. That crust was so good. Question: in the past I have always added lemon juice to the apples but with your recipe it was not included/////any reason why you don’ add it? Just curious. Keep those recipes coming I am so hooked. Oh I made the stuffed cabbage also yummly!
Jenny, you are a life saver…your no knead bread is to die for! I can’t wait to take it out of the oven, slather a thick slice with butter mm..mm. I brushed the top with a little butter and it softened it making it easier to slice, because I didn’t want to wait. I told my niece Jean (in the UK) and she found you on YouTube, and so now she (also in isolation) is giving it a try. Thank you Jenny.
I made this pie yesterday and when we cut into it four hours later the apples were still hard what did I do wrong?
This happened to me 2 weeks when I made 2 apple pies for my neighborhood fire station. I think the apple were not soft due to large chunks. Yesterday I made an apple pie and cut the apple into thin slices. Not paper thin but about but thin. Apples were great but my crust was horrible.
It’s so odd because I’ve made this pie so many times with no issues but I had the same problem last time. (could it be the season and the apples are extra hard?) So I made one today and cut the slices a little smaller (3/4-inch) and it was perfect. I adjusted the printable recipe because undercooked apples are not acceptable and this seems to have fixed it.
So nice and it looks so yummy!
Thank you Ms. Jenny! Just made my first apple pie from scratch thanks to your great recipe. I’ve always served store bought pies or used pre-made crusts. Never again. This apple pie is absolutely delicious. Crust is flakey with great flavor. I’ve already shared the recipe with my sister and brought a fresh slice of apple piece over to my neighbor to enjoy. Only thing I changed was I doubled the cinnamon spice since I love cinnamon.
The pie crust was tough and not flaky.
Hello,
The crust was tough from my experience as well. Instead I used 2 tablespoons of butter and about a little less than a 1/4 of extra light olive oil. Butter allows the crust to soften and become flaky while the olive oil still keeps it a little more healthy. If you don’t care about being healthy you could just use all butter and no olive oil. Make sure to pulse the cold butter with some of the flour in a blender for 2 seconds. This allows the butter to spread evenly and make the crust flakier.
Another tip: I added an egg yoke to the milk. It helps add fat into the crust and make it more flavorful.
Every time I watch you bake it is a totally enjoyable experience. Your sense of humour and casual, easy way of showing us what to do makes it so much fun to watch that I can’t wait to get baking! I noticed you baked the apple pie near the bottom of the oven. Why is the oven level where you bake a recipe never mentioned? It’s not in any recipes that I’ve ever made..except for the recipes from my mother and my sister!
From my experience it’s always the center rack unless otherwise specified. My apple pie bakes on the center rack. If it looks low maybe it’s because it’s a large oven.
Thanks a lot for your reply. Keep on making it fun to bake!!
Jenny,
You are amazing! Thank you for sharing your talented gifts. I enjoy watching all of your videos. I love your cute sense of humor. Best of luck to you and may you stay healthy and keep posting your wonderful easy to follow recipes!!
Sincerely, Lisa
What she said😋😘 …
Your awesome 👍
Amazing! Changed the sugar amounts to 1/4 cup brown sugar and 1/4 white sugar and a little more cinnamon! Amazing just make sure you don’t eat all of it at once 😉
This is the EASIEST & BEST pie I have ever made! Jenny …thank you for giving us simple to follow and fool proof recipes with list ingredients already at home!
i love to look at your videos you are so pleasant on top of your recipes being fantastic!!! thank you !! please make more especially at this time of crisis .. what else to do…. 🙂
Apple pie for breakfast— I like the way you think.
Thanks for all your tips
You are awesome . Love the way you make recipes healthy & simple. I want to taste what you make every time you make something. My pleasure is cooking.
Need Apple Pie recipe looks so good and easy
The recipe is above.
Need Apple Pie receipt
I made this pie yesterday. Filling was good but crust was very tough. ???
No need to reply, Jenny.
My experience with this recipe as written and my opinion is that the hydration in the recipe is too low, need one more tablespoon of oil AND milk. OR, add a beaten egg.
I, also, aerated the flour before measuring BUT, the dough WAS TOUGH, and hard to handle.
Hope this helps someone else trying this for the first time.
I suggest that you make sure to aerate your flour before measuring; otherwise, you could be using too much flour. I make this pie crust often and it’s never dry for me. You can see a short 1-minute video on how to aerate flour in my blog. https://www.jennycancook.com/how-to-aerate-flour/
Your recipe inspired me.
I am gf / vegan (used my own flour blend and coconut milk).
Used 1/2 of your recipe.
Rolled out dough on my counter top using parchment paper. Placed shredded apples, sweetener, cinnamon & crushed walnuts on top. Rolled up the dough so it looks strudel like. Never took it off parchment paper. Slipped it on cookie sheet, baked at 400 for 30 min in convection oven. Was excellent! Thank you!
Jenny, thank you for all of those healthy
with healthy ingredients. I enjoy watching you preparing and explaining them the easiest way possible. I am very confident to use your recipes and to have the best result always. I am amazed by you and you are wonderful. Most of the dishes I wanted to know how to perfectly prepare them I got them now from you. Thank you
I like pies but not good with crusts so ì prefer crisps, cobblers, & grunts. Do you have any on your YouTube site ?
I only have an apple crisp on this website, but no video.
Hi Jenny!
The pie LOOKED lovely but I don’t know where I went wrong? My husband is lactose intolerant so I substituted coconut milk in the pie crust recipe. I also used your recommendation for the 3 cup flour version. The crust turned out very hard and the pie itself was very dry. I’m so sad since this is my first try with homemade pie! Any thoughts as to where I went wrong?
hi, Could I use corn starch instead of tapioca?
Yes, you can. try to use organic corn starch if you can. 90% of American corn is GMO.
Good Luck
Why tapioca for the filling?
WOW!! You Blow Me Out Of the Park!!🙌🙌
What an Incredible “Fool Proof”
Recipe for the Crust & Wonderful Apple Pie!! You “NEVER” Cease to AMAZE ME!!!😍🙌🙌
Thank You Jenny for Shari g this Wonderful Recipe!! I Will “Forever Follow You On YT!!”😍
You have the MOST Delicious & Wonderful Recipes!!! What is the Name Of Your Cookbook?? I Am “Singing Your Praises!!”😍🎶🎵🎶🎵🎶🎵🤗🙌🙌😍😍You Are The BEST!!❤️❤️❤️🙌🙌🤗👍👍❤️❤️Keep Up The “Good Work!!” .. as God has Blest You With the Gift Of Cooking & Humor!! That Blesses Our Lives So Much!!❤️🙌🙏🎁❤️🙌🙌🙌🙏🥰
To prevent the wax paper from sliding, I sprinkle a VERY little water on the board, mostly around the edges. I’ve also had trouble with paper coming off so I peel off the top sheet, LIGHTLY pat it back on, and turn it over to peel off the bottom and use the “still attached” top sheet to lift the dough to the top of the pie..Wax paper comes off easily.
This looks delishious . Your a great cook
I am a 99 year old cooking for my wife. She had a stroke 2 years ago.
I love your apple pie recipes, but I might be too weak to roll out the 2.5
cups of flour, it is so thin it rips too easily. I would like to use 3 cups of flour,what increase of liquid
would be required to compensate for an extra1/2 cup flour.
Sorry but I just can not stretch your 2 1\2 cups, without making a mess of the
crust around the rim? With the excess I could make a little blueberry snack.l’ll
be one hundred ,on May 12, 2020.
Hello Paul! What a thrill to know you are baking from scratch, especially apple pie which can be challenging for anyone. I did some math and came up with what I believe will work for you. I suggest using these amounts for the crust:
3 cups flour
2 Tablespoons sugar (no change)
1/2 teaspoon salt (no change)
2/3 cup milk
2/3 cup oil
Once it’s mixed, if it’s a little too soft you can always adjust with a bit more flour. Please let me know how it turns out. I also want to send my thoughts to your wife and I wish you both the best of everything, a Merry Christmas and Happy New Year. I hope to hear from you on your 100th birthday!!! ❤️
I loved your reply to the 94 yr old man about the pie crust…I, too, am using the increase in flour and find it to be much easier for my painful hands…Thanks Jenny. I love going thru all your great videos…Miss U
How lucky these two have each other!! Wish I still had my partner.
Hi Jenny
Made your apple pie recipe. The filling was fine but the crust recipe just was not enough dough to go around my pie plate and to cover it properly.
Hi Jenny
Made your apple pie recipe. The filling was fine but the crust recipe just was not enough dough to go around my pie plate and to cover it properly.
Happy Birthday! 🎂🍦🍭🎁🎈🎉
HAPPY BIRTHDAY, PAUL! I, too, am a fan ofJenny’s and was planning to try her apple pie tomorrow. I got readng through all the comments this evening (May 12th) and saw that you turned 100 today! I hope you had a wonderful day. Bless you for baking pies for your wife. You are so lucky to have one another. I hope you are both keeping safe and well during these trying times. God bless you on your 100th birthday!
Happy Birthday, Paul. ❤️ 💯 🎈🎈🎈
I hope you’ll come and visit again.
Jenny
Happy 100th Birthday, Paul. 🎈🧁🍰🎉🎂🎁
Jenny, I made your recipe using your instructions and brought it to our family get together yesterday. It was beautiful to look at and was the best pie I ever tasted. Other family members whole heartedly agreed.
Thank you for all your recipes
Simple, easy and always delicious. Baked goods easy and sooo yummy!
The pie is delicious. I love how simple the pie crust is to make and a lot healthier for you. I’m just wondering if I can make a bunch of pies and freeze them? I have a large apple tree in my backyard.
Make a couple extra and put in the freezer for a month then see how it goes.
what’s the average time you would say it has to say before you cut it?
because i let it sit for about 3 hours and it was still too watery
If it was completely cool I suspect you may have not followed the recipe exactly or your oven temperature was not hot enough.
Overripe apples can also release more juices
Can i use this pie crust recipe to make cherry pie?? Do I still need to refrigerate the crust, if I use premade pie ingredients, as in canned cherry pie filling
Thanks.
Hi, I’ve used this pie crust recipe for cherry, peach and strawberry and it turns out amazing. Cherry and strawberry were from a can, however the peaches were fresh and I cut and peeled them, tossing them gently in cornstarch and sugar before adding. Good luck 🙂
Hi Jenny,
I love cooking but never did well with baking especially if it involved yeast until I found your recipes. They are great and you make it easy. Our favorite is the apple pie. I was wondering could I make the crust the 1or 2 days before?
Thank you for sharing all your wonderful recipes,
Stay well,
Mary
Nary
Hi Miss Can Cook,
I baked a pie with half the ingredients and it kinda cooked it. Today I am trying again, but half the cooking time (still 400 F). Wish me luck.
Sam the Pizza Man
Hello! You inspired me to make apple pie for the first time. It turned out perfect. But the second time I made it I found that there was a lot of water in the pie once it was fully cooked and out of the oven. I had to drain the liquid from he lie after cutting the first piece. Still tasted amazing but I wonder if you could tell me what is causing this liquid to form and what I can do about it. Thanks !
Just to clarify. I had cooked the pie for several hours before I cut into it.
Selina, it might be the type of apples that you used. Or maybe you forgot the tapioca?
It looks so beautiful I can’t wait to try making it 🌹
Can I use less apples like about three and use a smaller pie dish?
This was the best pie I’ve e ever had
can we leave it in the refrigerator over night
The pie should cool at room temperature and once it is cooled, you can store it in the refrigerator. I keep mine refrigerated until it’s all gone.
Jenny,
Can you use this pie crust recipe for any other fruit pies. Love your U Tube Videos starting to become a real baker.
Hi Jenny ; )…I love love love your recipes they are amazing and very good…Im also about LF, less sugar, less butter, that kind of stuff..ur recipes are right up my alley..I use to watch your shows back way when..I was a motherless daughter who had a mother which she ck’d out after my twin and i were born.. she was a prescription junky..we survived that by the way,1970’s was a interesting time..I live in a world of positive..your cooking style helps me be a better cook so is your humor and the awesome person you are…please keep making YouTube videos your enjoying to watch..love you a bunch AngeyE
Hi Jenny,
I am totally hooked on All of your recipes. I am polish and all those kind of recipes bring back a lot of memories. I have already taught my granddaughters how to make perogies, pizza, apple pie etc. My goal this year is to make all of your recipes.
Thanks for being such a great teacher…besides you are funny also
Can I replace sugar with honey for the filling?
I made this pie several times. I have kidney disease.
I had wonderful results with 1/4 cup sugar 1/2 cup stevia.
and followed the recipe to the letter. It was sweet without the harm of sugar.
Too much honey is also killer as you may know.
Can i refrigerate this dough and if so for how long?
Delicious pie! The crust was lovely and light,I used canola oil for it and gala apples for filling.
Jenny, I made your Apple pie – it was the most fantastic pie I I have ever tasted. The crust was out of this world creamy and flaky, and the Granny Smith apples were perfect. I have always hated apple pie, this was so fresh and so apple-y tasting it was unbelievable! The hint on limiting the spices and sugar is what did it. And I just want to say I love your humor – my husband loved your pizza dance, and I coax him outta his office to come and look at your funnies. He loves it.
I mean: Crust was buttery (although there was not butter in it) and flaky.
Hi Jenny,
I love your recipes. The apple pie always comes out great. How do I store it? after I put it in the fridge it always gets soggy. Do you have any tips?
I love you; you do not mince words and do not try to be cute or funny, but you are naturally. I have a tip for apples staying white: cut them into a pan of cold water, drain, and a few squirts of reallemon before adding anything else.
lately I’ve taken to partially cooking them in the microwave
I do wish people would get over the fear of fat. Fats are not created equal. Believe it or not fat is essential to a healthy life. Not the absence of fat.
I agree. We need healthy fats in our diet.
I agree…I love a butter and shortening dough,but I have high lipids and it is necessary to limit them.
This is an excellent video..thanks so much.
Jenny,
I can’t agree more: HEALTHY fats, such as olive oil, fats from nuts, etc. This has been my cardinal rule for years and that is exactly why I like your website.
I will try your Apple Pie today and thanks again!
Regards,
~ Jessica
Jenny,
I made it and my family loved it😍😍
The taste was awesome, the top crust crunchy with a great tan. However, the bottom one was suggy due it was juice on it. It was not like yours.
I baked it at night, let it cool off during my sleeping time, and cut it until morning time.
🤔😞What did I do wrong?
Hi Maura. All apples are not created equal. Fresh apples are notorious for making LOUSY apple pies. Why? Fresh apples are full of water. However, after those same apples have been in storage for a few months, they lose moisture, concentrate in flavor, and any starches convert to sugar in cold storage (so they taste even better). Stored apples are best for making pies that use an uncooked filling. However, if you want to make pies using fresh apples, you might want to use Shirley Corriher’s technique, where she cooks the filling BEFORE putting it into the crust. Not only does it allow you to get the perfect seasoning and consistency, but you don’t have to worry about the apples still being raw while the pastry is fully cooked (Granny Smith apples are delicious, but they take longer to cook than other apples). Making your filling ahead of time also allows you to use a mixture of apples for a rounded apple flavor, cooking each variety to the perfect degree of done-ness. Also, cooking your apples ahead of time eliminates the gap between the filling and the top crust that sometimes occurs when the apples cook down. Hope this helps.
Hi Jenny, I made your apple pie, and it turned out amazingly just like the photo. The crust was very nice, however the taste of the granny smith was dry & leathery. I’m thinking of using another apple kind next time. Any suggestions? What do you think about using FUJI apples?
Try adding one macintosh apple in the mix..you will be surprised at how moist it will make your pie. 😉
I love Fuji apples for eating fresh. When I lived in the Pacific Northwest, they were always abundant and I ate them regularly, since friends who were apple growers would give them to us by the case. But I did not use them for baking. Crops from young trees can have poor flavor and the apples tend to be juicy (which can make your pie crust soggy) A great, all-around apple that is in abundant supply, good for eating fresh or for making desserts is Golden Delicious. They are great by themselves, or mixed with other apples for pie, tart or strudel. They’re not as hard as Granny Smith, so they cook faster. Golden delicious apples and popcorn was one of my grandparents’ favorite snacks.
Thank you so much Jenny for not loading tons of FAT in ou receipes. Thank yoi
I am just discovering you on youtube and your site. What wonderful recipes and the way you show how to make the recipes is so simple. Also I like these lowfat receipes. Jenny do you have a key lime pie recipe?
Sorry, I do not.
Hi Jenny!
So, I was wondering if I could just put in some chopped up dried fruit inside too. I have a lot of extra dried mangoes, apricots, coconuts, plums, and figs, and I wanted to get rid of some of them. Do you think it would be okay to put these in with the apples?
Thanks!