Homemade Apple Pie

Homemade Apple Pie

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

Homemade Apple Pie


  • 2 1/2 cups all purpose flour (aerate before measuring)
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt

  • 1/2 cup milk (I use 1% or 2% low fat milk)
  • 1/2 cup vegetable oil

  • Filling:
  • 3/4 cup sugar
  • 3 Tablespoons Minute tapioca (or all-purpose flour)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 pounds apples, chopped into 1-inch pieces (9-10 cups) – I use Granny Smith
  • [a Tablespoon of milk + a Tablespoon of sugar for topping]


  1. Preheat oven to 400Β° F.
  2. Combine flour, sugar, and salt in a bowl.
  3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
  4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
  5. 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.
  6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
  7. Filling:
  8. Combine sugar, tapioca, and spices in a large bowl.
  9. Peel, quarter & core apples. Cut into 1-inch chunks.
  10. Stir apples into the tapioca mixture and place in prepared pie pan.
  11. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
  12. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
  13. 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.
  14. Cover the rim with a pie ring or foil. Bake for 50 minutes. Cool completely (about 3 hours).

For more on this recipe in my blog click here.

Homemade Apple Pie

184 Comments on "Homemade Apple Pie"

  1. Doreen

    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.

    • Quan wynn

      Make a couple extra and put in the freezer for a month then see how it goes.

  2. mahira bajwa

    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

    • Jenny Can Cook

      If it was completely cool I suspect you may have not followed the recipe exactly or your oven temperature was not hot enough.

  3. Sam

    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

    • Dave

      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 πŸ™‚

  4. Samuel D. Osborne

    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

  5. Selina

    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 !

    • Selina

      Just to clarify. I had cooked the pie for several hours before I cut into it.

    • Colleen

      Selina, it might be the type of apples that you used. Or maybe you forgot the tapioca?

  6. Vivian McDaniels

    It looks so beautiful I can’t wait to try making it 🌹

  7. Addie

    Can I use less apples like about three and use a smaller pie dish?

  8. Addie

    This was the best pie I’ve e ever had

  9. Nick Yuskiv

    can we leave it in the refrigerator over night

    • Jenny Can Cook

      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.

      • LuAnn Carroll

        Can you use this pie crust recipe for any other fruit pies. Love your U Tube Videos starting to become a real baker.

      • Angey

        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 you a bunch AngeyE

  10. Eve Riggins

    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

  11. Kelly

    Can I replace sugar with honey for the filling?

  12. Sadie

    Can i refrigerate this dough and if so for how long?

  13. Kathy

    Delicious pie! The crust was lovely and light,I used canola oil for it and gala apples for filling.

  14. Reni

    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.

    • Reni

      I mean: Crust was buttery (although there was not butter in it) and flaky.

  15. Heidi

    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?

  16. Janelynn

    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.

    • Valerie

      lately I’ve taken to partially cooking them in the microwave

  17. Les

    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.

    • Jenny

      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.

      • Miao Miao


        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!

        ~ Jessica

  18. Maura

    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.
    πŸ€”πŸ˜žWhat did I do wrong?

    • Bunny

      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?

    • Rose

      Try adding one macintosh apple in the will be surprised at how moist it will make your pie. πŸ˜‰

    • Bunny

      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.

  20. June Richardson

    Thank you so much Jenny for not loading tons of FAT in ou receipes. Thank yoi

  21. Ms. G

    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?

  22. Sylvia

    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?


    • Tammy SDM

      Can you use gluten free flour. I have in recipes before but do not know if it would work for the pie dough..

  23. Sharon

    Hi Jenny! I would like to make your pie dough for a meat pie (minced beef, onions and potatoes) Would the dough be too sweet do you think? Also, can I substitute the 1% milk with lactose free milk?

    Thanks a lot and keep on cookin!

  24. Peyton

    Thank you for your recipe. I used the recipe for a 9.5 inch pan and it was awesome. My question is that I would like to use the recipe for a 5″ pan, 4.9″ to be exact, and wanted to know what ingredients need to be reduced and also how long should I bake it. Thanks Peyton

  25. Carla

    Hi Jenny!

    Great recipe πŸ™‚ I tried it tonight and it seems great except I believe the apples could’ve been a little more juicy or caramelized. Is it possible that the kind of apples I used is making it look a little too dry? (I live outside the US so I don’t even know the kind of apple I used).
    I have to wait until tomorrow to actually cut a slice and check but from what I can see from the little wholes it may be too dry.

    Anyway, yummy recipe!!!! Thank you so much πŸ€—

  26. Pati

    Hi Jenny!
    Thank you so much for your recipe and funny video!!
    I did everything as you said and it was just perfect, my friends were impressed that it did not had butter!!

  27. Nicole

    Hi, Jenny. I am just a kid, but I still want to make this delicious apple pie for Thanksgiving, for my family. I understand everything very well, but I just have one question. At the end, should you let it cool in the fridge, or should you let it cool, on its own?🍎🍎🍎

    • Jenny

      Anything you bake should always cool on the the counter, preferably on a cooling rack. Refrigerate only after it has cooled to room temperature.

    • Bella

      Let it cool on its own. You should never put something hot in the fridge because it’ll damage your fridge!

  28. june

    would like to try this apple pie. What does it mean to aerate the flour? How is it done? Thanks for any help you can give to me.

    • Jenny

      Please go to my FAQs link and choose Flour Basics.

  29. Elisabeth

    Dear Jenny,

    Love your recipies, I do have one question, 2 cups is not clear for me, I would like to know how much Milligram or Grams are 2 cups.
    Pound I understand, and tablespoon as well.
    Hope to hear your answer
    Take care

    • Jenny

      Please see the metric conversion chart in my blog.

  30. Catherine

    Hi Jenny, I have made all of your pie recipes and they were delicious! Have you ever used whole wheat pastry flour to make the crusts?

    • Jenny

      I tried and was not happy at all with the result.

      • Lisa

        Hi jenny… love all of your recipes! I made the Mexican wedding balls, pecan cookies… absolutely delicious πŸ™‚ I cannot wait to make them again! & making your apple pie on Monday… your a great cook! & seem so cool, funny & down to earth πŸ™‚

  31. Karen

    I loved your tv show growing up & Im so excited to see u on tv again! I absolutely LOVE ALL your recipes & Im a very picky eater! Keep em comin!!πŸ€—β€οΈπŸ‘πŸ»

  32. shi hui

    Hello Jenny

    Thanks for sharing. The apple pie taste good.
    Can I keep it in fridge and the next day make warm again in oven.


    • Jenny

      Yes, it’s best to keep it refrigerated and serve cold or warm it in the oven.

  33. Rebecca

    Thanks so much for your recipes jenny they are truly amazing! Easy to follow just how I like them thanks

  34. Gina

    Hi Jenny,
    I’ve made your homemade apple pie recipe several times. It was delicious every time. It is now a favorite family recipe. Do you have any other fruit filling recipes you would recommend? I would love to try blueberries, cherries, peaches or other local fresh fruit when in season.

    • Jenny

      I don’t make any of those fillings but you can certainly use my crust with another filling recipe.

    • Robin

      I’ve used the recipe minus the sugar for beef and chicken pot pie and it’s the best I’ve tried yet. Right now I’m preparing fresh pitted and simmered cherries for pie. I was checking the measurements here 😊 I think as long as you fill the pie shell and not have too much liquid you should be fine with the same directions. 😊 I’d say go for it and have fun.

  35. katy

    what else could i use instead of wax paper.
    could i use tin foil.

    • Jenny

      Wax paper is the only thing I know of that will not stick and is soft enough to peel off.

    • Lue

      You can use parchment. Paper

  36. Frank

    Im making a pie right now so i can give it to my dad for fathers day and so far its going great for my first time making one thanks !!

  37. Nina

    I just watched about 4 of your recipe videos one after the other. What nostalgia… reminded me of my grandmother’s cooking. She was Polish and I especially love her perogi. She also made an apple kugel with plum jam in the filling. Do you know of such a recipe? It was amazing.

  38. Matt


    I really want to try this recipe, but I was wondering about the calories of it all? Something per 100g would be great to know!
    I also wanted to know if it would be possible to replace the sugar with truvia to reduce cals a bit more. I’m on a cut, so I need to keep it down while satisfying my sweet tooth!

    • Jenny

      Sorry, I’m not much help. I don’t count calories in my recipes and I have never baked with a sugar substitute.

      • Matt

        Guess I’ll just experiment! Thanks for the response.

        • loly

          taking all ingredients and adding the calories came up to 3597 calories. If you cut your pie to make 6 wedges that leaves 599 calories per slice, if you slice your pie to make 8 slices then it’s 499 per slice. Either way it’s a high calorie dessert but the average person doesn’t eat pie everyday. Totally worth it especially if it’s a once in a while thing and shouldn’t even worry about it if you remain active by walking or doing some sort of exercise.

    • loly

      You can find the calories online of all the ingredients. Sum them up then divide the total number into the number of pieces of pie and that’ll give you the calorie count per piece of pie. =)

  39. Lethalda

    I tried this recipe, turned out good. Just wondering what will happen if I reduced the amount of sugar in the filling to 1/4 cup or less? I found it a little too sweet.

    • Jenny

      I’m not sure. That’s quite a big difference and I’m not sure how it would change the texture of the filling. You could use my crust and look for a different filling recipe using less sugar that’s already proven.

  40. Svetlana

    Thank you sooo much for this recipe Jenny. You see, I am totally uncooking person. And more than that I am living in China. To get diary products here not easy I say.
    BUT! with your amazing recipe and so clear comments in the video I was able to cook perfect tasty apple pie!
    I fell like I am kinda actually can cook now)
    Thanks a lot!

  41. Edward

    Made this for my 30th birthday yesterday and it turned out AMAZING! Served it as my cake and skipped getting a cake altogether.

    Only problem was I had a bit of a hollow crust because maybe I didn’t pack the apples down as you mentioned in your YouTube video or I cut them a little too big. Not bad for my first pie ever and was supremely delicious.

    I also used 5 large Fuji apples to fill my 9″ Pyrex dish. Could have maybe used 6 now in hindsight.

    Instead of using the tapioca you used, I used whole tapioca beads (small), filling was perfect! Another change was that I used 1 tsp of cinnamon because I didn’t have nutmeg. Would advise 3/4 for anyone wanted to just use cinnamon. Nonetheless, it was very delicious and didn’t overpower the filling too much.

    Finally, I used only 1/4 cup of sugar because the Fuji apples I used were quite sweet on their own. Perfect sweetness level in my opinion. However, everyone’s tolerance for sugar varies. Don’t shy away from less sugar though for anyone wanting to try this recipe.

    Thank you Jenny for giving us this recipe it made my birthday one to remember.


    • Jenny

      That’s great to hear, and Happy Belated Birthday!

    • Rich

      Thanks for the comment. I was searching for a healthy and delicious apple pie recipe for my boyfriend’s birthday. Was happy to hear you tried this recipe out for your birthday and it turns out successful.
      Was in love with Jenny after this video. Will definitely trythis recipe out once I had all the ingredients.

  42. Carinna Trotter

    I’m doin it right now hope it will come alright as I’ve seen on you’re video. πŸ™‚

  43. Bernadette

    Jenny I made this pie yesterday and it was delicious – just perfect. It reminded me of my mother’s. thank you for the recipe.

  44. Adinda

    Hi Jenny, I made your apple pie this morning. It turned out well and I enjoyed it so much. Thank you Jenny πŸ™‚

  45. paolina

    Thank you for this amazing dessert, everything worked well.
    I was wondering if you could advise me some cooking school you might know.
    (Apart from Lausanne,…..)
    Thanks for all the videos, it’s a pleasure to watch them!

    • Jenny

      I have never been to a cooking school and know nothing about them. If you’re a home cook there are lots of free tutorials online.

  46. mikayla

    hay jenny do we have to use oil i have problems with oil

    • Jenny

      Most pie crusts use butter and/or shortening and you can find many of those recipe online.

  47. Paul Anthony

    Terrific! We used an old timey apple peeler/corer that makes a peeled apple spiral that you cut into to make individual slices. This makes a lot smaller apple pieces instead of cubes. Or you can do a combination of the two. Next time we are going to use 3 cups of flour for our 9 inch pie dish. We also doubled up on the spices this time, and it was great. I don’t like things too sweet, so next time I will try 2/3 cup of sugar. All-in-all, this recipe is a keeper! We love this type of crust, and it is far healthier than using shortening. We used buttermilk this time, too, and it worked just fine (we had some left over in the fridge). Thanks, Jenny!

  48. Latrice

    If I don’t have wax paper to make the crust what can I use?

    • Jenny

      Parchment paper will work but wax paper is cheaper. I don’t know of anything else.

  49. Rosa

    Hello Jenny,
    I just have to say that every time I bake this pie everyone loves it. I do too. It’s always a big hit. Thanks for sharing your recipie. Just love it.

  50. Ayaan

    Hi Jenny,

    I’m trying to make your delicious looking apple pie but I don’t have the ring. Can still make it, please advice


  51. Patty

    Hello Jenny,
    I loved making this pie. The recipe was so simple yet so fun.
    I have a question though, what can I do to prevent my bottom crust from getting so hard?

    • Jenny

      A couple of ideas come to mind if your bottom pie crust is hard. One is that your oven rack is not in the middle and the bottom of the pan is getting too much heat. Another is you may be making the crust too thick. I roll mine pretty thin between wax paper so try rolling or patting it thinner on the bottom. And lastly, make sure to aerate your flour before measuring. If you don’t aerate it, you’ll be using too much flour and it could make the crust too heavy.

  52. Cathy

    Can I use a glass pan for my Apple pie?

    • Cathy

      I bought the regular tapioca instead of the other kind, can I use it instead or should I use flour?

      • Jenny

        “Minute” brand tapioca is the one most stores carry but if that’s not what you have, you can also use flour.

    • Jenny

      Yes you can use a glass pie pan but make sure the sides are tall enough for all the apples.

  53. Rita

    Can I use Corn Starch instead of Tapioca? Does it make any difference?

    • Jenny

      Flour would be a better choice as a substitute for tapioca.

  54. Fran

    Thank you for the pie crust recipe. I always avoid the tranditional pie crust because it is not healthy (useing shortning). Over the years I have tried useing butter and coconut oil to my pie crustq….. turnned out too buttery or “coconuty” and texture were not my favor. So, we had apples crisp instead for a long time. My daughter asked if there was any better recipe of the pie crust and then I could bake a real pie again. Yes! I found your one! I baked a deep dish Dutch apple pie (use half of your recipe) tonight….. OMG!!! Half of the pie were gone. My family love the pie crust and the best ever. From now on, I wonβ€˜t feel guilty about eating pie crust. And I will pass your recipe to my friends and relatives.
    Thank you very, very much.

    By the way, this pie crust is very easy and fast to make than tranditional one. Just donβ€˜t over mix; toss all ingredients to form a ball (ONLY take 10 seconds), plus 30 seconds to roll out the dough.

  55. Oy

    Thanks for your recipe YouTube. I am living in Thailand n came across your vdo and I did make apple pie today It was great n I used coconut oil instead. It worked well. Only problem I found on the pie was I used brown sugar, so it was not sweet enough. I love your kitchen also! You look great as well!


  56. Dave

    Jenny – thank you for responding to my question about the heat level for the spaghetti and meatballs.
    Fresh off that huge success (that I received great compliments on) .. I decided to try your apple pie. And I can say that my effort was a resounding disaster.
    I got as far as rolling the crust between the sheets of wax paper. But the dough was so dry – it literally broke up into bits. I dumped it out of the bowl into the garbage, re-checked your ingredients, did a rewind on your video ….. and tried it again. Nope.
    I have the Gold Medal flour … the Olive Oil … the milk (regular), and the rest of what you list for the crust. But something is definitely wrong. I’m sure it is something simple. Yet I am not experienced enough to self-diagnose; I print out your directions, and have the iPod playing your video in my kitchen as I work. What say you? Thx

    • Jenny

      The problem is likely the way you measured the flour. It must be aerated first or you’ll be using too much so please see my “How To” on measuring flour: Also, using whole milk may have made the dough thicker and if you used regular olive oil, the viscosity may be thicker than my extra light version. Baking is an exact science so basically, any change, even something slight, can cause problems. Good luck next try and please let me know how it turns out.

      • Dave

        I watched your video on aerating the flour per your suggestion … huge difference!
        I had a lot of problems with the dough, especially laying it on top – it kept breaking up, it was just too large. I finally pieced it together … but getting the dough from the wax paper to the top of the pie turned into some kind of bizarre comedy show in my kitchen.
        When it came out of the oven … it was very overcooked. Too much milk spread on top??? I follow your instructions exactly, I do not deviate at all – I have the video playing on my iPad on the kitchen counter as you walk me through it to make sure I get it right. The filling tasted very good, the apples seemed to be cooked just right. But not sure what happened with the crust and “The Great Dough Nightmare”. I have all my apples and ingredients ready again … just waiting for any suggestions you reply with, so I can try it again.

        • Jenny

          For an inexperienced baker, apple pie can be quite a challenge, even with the easier oil crust. Sometimes it just takes practice. You say you’re not deviating but using whole milk and regular olive oil is deviating and may be causing the dough to be thicker. As for the crust over baking, either your oven is hotter than it reads or the pie is too close to the top of the oven (heat rises). When you roll the dough be sure to flour the wax paper all over and then flour the dough right before adding the 2nd wax paper. Baking is an exact science so follow the recipe EXACTLY, including the size of the pan, don’t rush it, and maybe invest in an oven thermometer. Good luck.

          • Dave

            Yes … I used the exact same brand of extra light olive oil you use, same brand of tapioca, and I also used 1% milk.
            The version earlier today after reading your feedback went much better; and you are correct again … it takes continual practice. I did move the pie down to a lower level in the oven. It made a difference. *And I went out and bought a pie ring – this proves I am a loyal student that knows how to follow directions lol.
            Thank you for your help.

  57. rich

    can I make this crust the day before, I used this as a doubled crust on chicken pot pit it was great

    • Jenny

      I have never made this crust in advance and I looked online to see if any other recipe says you can and was not able to find anything. I hesitate to advise on something I have never done so maybe you can also look for any other oil crust recipes that you can make in advance.

  58. Tori

    Wow. I tried this and it was truly amazing, my family loved it.
    Thank you so much!

  59. Bev

    Jenny this is the best apple pie I have ever made and in over 40 years of pie making, that’s saying something. The pie came out perfect. Finally, I’ve got an easy pie crust that’s not soggy. I didn’t have 1% milk, so I mixed 1/4 cup of skim milk with 1/4 cup cream. I also used Canola oil. My husband inhaled his first piece! He loved it. I’ve tried many of your recipes already and am so happy I came across you on You Tube. Every recipe was delicious and I’ve even started a board for you on Pinterest so keep ’em comin!

  60. James Daneke

    I made the pie with almond milk the first time and the only thing positive I can say is that the filling was great. The second time I made it like the recipe and while my rolling skills can use improvement, that pie is the bomb for taste!

    Maybe I should have you on my show when we do DNA pie identification.

  61. Sylvia

    About how many apples would I need?

    • Jenny

      A really big apple usually weighs 1/2 lb so I usually use 6 very large apples.

      • Tine

        Hello Jenny!:) i just want to ask if I could use canola oil instead of the extra light olive oil for the pie crust?thank you!:)

  62. Sylvia

    Can I use cloves in place of nutmeg?

    • Jenny

      I would not recommend cloves in apple pie. If you don’t have nutmeg, just increase the cinnamon by 1/8 teaspoon.

  63. Nory

    Hello, Jenny!

    I tried this Apple and it tasted great. However, the bottom crust seem to be too small for the pan. It barely covers the sides of the pan. My pie pan is 9″ and 1.5 inch deep. Is it proa

    • Jenny

      My pie pan is a 9-inch deep dish pan and the dough always fits although there isn’t much left over. You may just have to roll it a little bigger, or since you can pat an oil crust into a pan, you can place it into the pan and then keep patting it from the center towards the outer rim, until it covers the entire pan. I hope that makes sense…

  64. Josie

    Hi jenney, you make everything look so eAsy. I made your cabbage rolls,&they were great. I can cook. I have been cooking since I was 8yrs old. I never change your recipe because you are a good cook. Have you written a cook book yet. Thanks for all the great dishes. Your so cute.

    • Jenny

      I published a cook book but you don’t have to buy it. It’s a free download here on the homepage but a lot of the recipes there are older and I have improved and simplified them and have posted the new versions here into my recipe pages.

  65. Barbara

    Hi jenny. I reside in nigeria. I tried this recipe yesterday. Gosh!, I am still smiling. My husband loves this apple pie. I am about to make your peppers with balsamic vinegar recipe. I am sure it will turn out as good as the apple pie did. Thank you

  66. Carole K.

    Jenny, I was just about to put the pie in the oven when I realized I hadn’t coated the crust with milk and sugar! Oh my! Since I already had the pie ring on I didn’t have to worry about milk or sugar getting on the edges. Can’t wait to taste it!

  67. SuperBaker

    Hi Jenny! I made this pie the other day because I just thought it looked delicious and I’d never made a pie before, so I gave it a go. The bottom and edges were a little too hard for my liking, so I ended up cutting the edges off and eating the middle mostly. The pie was great nevertheless, but I was wondering if this may have happened since I was using an 11″ tart pan rather than a regular 9″ pie pan? Also, does the crust having oil rather than butter in it make the crust dry quicker in the oven?

    • Jenny

      This pie works every time for me in a pie pan. I would suggest you make it in a regular pie pan, following my recipe exactly, and then see if there are any issues. Please let me know.

  68. LoveBaking

    Hello Jenny. Does the material a pie pan is made of affect the dough sticking? Yours seems to come out fairly easily, but I don’t have the same kind of pie pan you do. Mine is tin-like almost.

    • Jenny

      The type of pan does not affect the dough sticking but thin, aluminum pie pans are a poor choice because they cook unevenly. If you can, try to double them up and use two. Dull metal pie plates are better then shiny metal pans for making pies. The shiny ones keep the crust from browning properly.

  69. Melissa

    Do I butter the pie pan before placing the crust in it

  70. Melissa

    Jenny do you think instead of making 2 pie crusts out of the 1 dough I could just make 1( I like my crust thick on the bottom ) Would I pre-bake the crust before I add in the apples if I were to do that? Also on the top do you think I could make a pecan streusel? Do you know how to adjust the baking time? Could I put a pecan streusel under the top pie crust

    • Jenny

      It’s great that you’re only 11 years old and love to bake so much but I don’t think I can help you with this many changes. The more changes you make to a recipe in baking, the more chance you have of it not turning out. In this case you may be better off looking for a different recipe that’s closer to what you want. And keep up with your baking – your family must be very proud of you! πŸ™‚

  71. Melissa

    I do not have nutmeg

    • Jenny

      Nutmeg makes a nice addition to apple pie but you can replace it with an equal amount of cinnamon, so you would add an extra 1/8 teaspoon of cinnamon.

  72. Chris

    Hi jenny, is your pie plate a 9 inch or 12 inch pie pan?

    • Chris

      Also, can I use tapioca starch instead of minute tapioca?

      • Jenny

        I have never used it so I suggest looking at recipes that use it and then decide if you want to make the change.

    • Jenny

      9-inch. (I added that note to the recipe)

  73. David

    Can I use whole wheat or whole wheat pastry flour instead of AP?

  74. Susie

    Hi Jenny,
    Lately, I have been cooking your recipes. They are healthy and simple, and at the same time, it tastes delicious. Today, I made your apple pie. It looks good and smells nice. The problem is the inside. it was too watery… just like soup…What did I do wrong? The only thing I did differently from your recipe, was the use of gala apples and all-purpose flour instead of granny smith and tapioca. Please advise.

    • Jenny

      It could be 3 things: 1) not enough vents in the top crust to release the steam. 2) the wrong apples (Gala have more moisture and are softer then Grannies) or 3) the apples were cut too small. Next time try using Granny Smith apples cut into one-inch chunks, stick with tapioca, which works every time for me, and make sure all the slits in the top crust are open and that there’s a big vent in the center (even a 1-inch vent is good). Good luck next time!

  75. Jade

    Can I use plain flour?

    • Jenny

      All-purpose flour is plain flour. Does this clarify your question?

      • Jade

        Yes;)) one more question, can I coat the apples with maple syrup?

        • Jenny

          I’m sorry I have no idea. It would not be traditionally done with apple pie and might prevent the thickening/cinnamon mixture from sticking to the apples.

  76. Svjetlana W.

    Hi, Jenny, I just want to say THANK YOU FOR THE RECIPE πŸ™‚ I’m from Bosnia and Herzegovina and over here people usualy don’t prepare apple pie this way and I was searching for american apple pie recipe and I found your site! You are so great and I looove all your recipes! Greetings from B&H πŸ™‚

  77. maggie

    Can I use coconut flour for dough.healthy flour

    • Jenny

      I have never made this dough with coconut flour so I have no idea how it would work. You would probably have better luck looking for a different crust recipe that’s specifically designed for coconut flour. My guess is that it probably behaves differently than regular all-purpose flour.

  78. Linda Louise

    Of all the crust recipes I have searched for to get flaky and tender crusts, I chose yours because it’s the best one yet for me to make. I don’t need to use butter or a mixture of butter, then shortening combined to make one. I also like many of your recipes on the site because they look so delicious and less fat, etc. in all of them.
    Your videos too are good for me to watch and your sense of humor is an added plus+ so I am glad I found your website because I want to make so many that are shown here. Regular meals and desserts you add color photos to, are one of the reasons I will refer to your website.
    Thank You Jenny!

  79. Alice Fong

    May I know 2 1/2 cup flour isn’t 2 one cup and one 1/2 cup? I always confusing this issue, can you help?

    • Jenny

      You are correct. 2 1/2 cups means two one-cups and an additional 1/2 cup. The total would be two and a half cups or (five 1/2 cups)

  80. Alessandra Salazar

    I am a college student and am starting to cook little by little,
    and i must say i love all of your recipes and videos!

    You really are my favorite cook! Its refreshing to see someone who can cook
    healthy and delicious meals!

    You are definitely helping me through my college years with all of these delicious and simple recipes!

    Thank you so much Jenny, never stop cooking!! πŸ™‚

  81. Yeda

    Looks amazing, i can’t wait to try this tmmrw!

  82. Shany

    Hii Jenny I wanted to ask if it’s possible to use cream instead of milk, cause I’m not able to use milk thanks

    • Jenny

      I think cream would be too heavy for this dough. I see there are some recipes that use water but I’m not sure if you would use the same amount as you would milk. You could take a look around for oil pie crusts made with water.

      • Shany

        Thanks for the reply well I actually used a little bit of cream and it turned out delicious!! Thankyou

  83. Alice Fong

    Hi jenny,
    Can I left out the nutmeg? Will it make it any different without that?
    How many inch or cm is your dish?
    Thanks. Good day to you.

    • Jenny

      My pie pan is about 7 inches across the bottom. Nutmeg really enhances an apple pie so if you can get it I think you will love this pie. If you can not get nutmeg, you can try increasing the cinnamon by the same amount.

      • Alice Fong

        Thanks a lot Jenny, I really like your video cos it’s so funny that make me smile : ) πŸ™‚ πŸ™‚ by the way do you know how to make Churro?

        • Alice Fong

          Hi jenny,
          Can I use low fat milk? Cos I cannot found your type of milk that is 1%..

          Thanks : )

          • Alice Fong

            Hi so sorry to ask you so many question, cos I want to make sure everything is correct as possible..

            1/8 teaspoon is how many grams?
            Thanks for your time πŸ™‚

          • Jenny

            1% milk IS low fat. We have whole milk, 2%, 1%, and skim milk with each one having less fat down to skim milk which is fat free. I never use skim milk because it tastes like white water to me so I choose 1% with just a little fat to keep calories down. I believe your low fat milk would be fine in this recipe.

        • Jenny

          I do not make churros.

          • Alice Fong

            Thank you so much for answering all my question, have a lovely morning to you πŸ™‚

  84. Kasey

    Made this on the weekend and it was delicious, although the crust was very hard to cut and get out of the pie plate. Not sure if I baked it a little too long. I did like the taste and texture of the crust otherwise, no Crisco or shortening, etc. It was nice and light compared to the pies my Grandmother used to make.

  85. Ethan

    Hi Jenny,

    Made this tonight and instagrammed it; The dough was pretty crumbly which made the pie sort of fall apart when I tried to cut it, but that was probably my doing. I’ll definitely get that pie gate!

    • Jenny

      If the dough was crumbly you may have had too much flour, which can happen by the way you measure. Make sure you aerate the flour well before measuring in case the flour has settled in the container. Then gently spoon it into a flat-topped dry measuring cup and level off the top with the back of a knife. If you try that and measure everything else carefully, it might help next time.

      • Ethan

        Thanks! I don’t know how you feel about the metric system, but I think I’ll be converting cups to grams and such in the future; maybe that will help me measure more accurately?

  86. Diane Desrosiers

    Hello, i am from Quebec, Canada. I love your receipes.
    I made the home made Apple pie.
    I think i make exactly the crust like you did. But the mix of my crust was very dry. What happend?
    Thanks To respond.

    • Jenny

      Assuming you used all-purpose flour and did not use fat free milk, I think it may be the way you measured the flour, which can give you too much and would cause the mixture to be dry. Flour can settle and become heavy in the bag or container so you have to aerate it before measuring by stirring it around with a spoon or spatula. Then dip and scoop the flour or spoon it lightly into the measuring cup. Make sure you use a flat-topped cup for dry measuring and not a glass cup for liquids. Do not tap or bang it, just level the excess flour off with the back of a knife. That’s the only reason I can think of since I make this crust all the time and it’s always consistent. This link may be helpful:

      • Diane Desrosiers

        Yes, i think you are Wright about it.
        The filling wasssss soooo good!
        Next time i Will pay attention To mesure.
        Thanks Is Will gave you News when I redo the crust.

  87. Barb

    Hi Jenny, I made your apple pie today and it was delicious. Thank-you

  88. Isabel

    Hi Jenny i just love your rescipes. just made the flax muffins. it’so good and the cinnamon buns. my family enjoyed them. I do love cooking especially now when i,m home a lot owing to freezing cold temperatures..thanks again , isabel.

  89. Solmarie Rodriguez

    Just baked this apple pie into mini apple pies. Great for the holidays. πŸ™‚

  90. Michelle Longo

    do you have a pie crust pastry only?

    • Jenny

      This oil crust is the only one I use. If you mean a pre-baked pie shell, I have never pre-baked it but I think you could.

  91. Mary Alice

    Hi Jenny, Love all your lowfat recipes! Do you think this crust would hold up for apple dumplings or fall apart in the syrup? My hubby keeps asking for them but I’ve been trying to cut out a lot of fat as we have cholesterol issues. If this works it would make his day!!

    • Jenny

      That’s a good question. I have never made apply dumplings but I think it could work with an oil crust because if an oil crust can be patted into a pie pan, couldn’t it be patted onto an apple? I think if you don’t roll it too thin and since you can patch it much easier than a butter/shortening crust, it could work. I’m sorry I can’t say for sure but let me know if you decide to try.

  92. LaToya

    Hello Jenny, I was wondering could this crust be used for cobblers?

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