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 low fat milk (I use 1%)
- 1/2 cup vegetable oil
- 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]
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 1-inch chunks.
- 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 minutes. Cool completely (about 3 hours).
Crust:
Filling:
For more on this recipe in my blog click here.
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 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?
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!
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!
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
Hi Jenny!
Great recipe 🙂 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 🤗
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!!
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?🍎🍎🍎
Anything you bake should always cool on the the counter, preferably on a cooling rack. Refrigerate only after it has cooled to room temperature.
Let it cool on its own. You should never put something hot in the fridge because it’ll damage your fridge!
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.
Please go to my FAQs link and choose Flour Basics.
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
Please see the metric conversion chart in my blog.
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?
I tried and was not happy at all with the result.
Hi jenny… love all of your recipes! I made the Mexican wedding balls, pecan cookies… absolutely delicious 🙂 I cannot wait to make them again! & making your apple pie on Monday… your a great cook! & seem so cool, funny & down to earth 🙂
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!!🤗❤️👏🏻
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.
Thank-you.
Yes, it’s best to keep it refrigerated and serve cold or warm it in the oven.
Thanks so much for your recipes jenny they are truly amazing! Easy to follow just how I like them thanks
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.
I don’t make any of those fillings but you can certainly use my crust with another filling recipe.
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.
what else could i use instead of wax paper.
could i use tin foil.
Wax paper is the only thing I know of that will not stick and is soft enough to peel off.
You can use parchment. Paper
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 !!
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.
No, I do not know such a recipe.
Hi,
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!
Sorry, I’m not much help. I don’t count calories in my recipes and I have never baked with a sugar substitute.
Guess I’ll just experiment! Thanks for the response.
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.
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. =)
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.
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.
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!
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.
Edward
That’s great to hear, and Happy Belated Birthday!
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.
I’m doin it right now hope it will come alright as I’ve seen on you’re video. 🙂
Jenny I made this pie yesterday and it was delicious – just perfect. It reminded me of my mother’s. thank you for the recipe.
Hi Jenny, I made your apple pie this morning. It turned out well and I enjoyed it so much. Thank you Jenny 🙂
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!
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.
hay jenny do we have to use oil i have problems with oil
Most pie crusts use butter and/or shortening and you can find many of those recipe online.
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!
If I don’t have wax paper to make the crust what can I use?
Parchment paper will work but wax paper is cheaper. I don’t know of anything else.
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.
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
Thanks,
Please see my blog posting on Oct. 9, 2014 (https://www.jennycancook.com/homemade-apple-pie/)
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?
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. https://www.jennycancook.com/flour-basics/
Can I use a glass pan for my Apple pie?
I bought the regular tapioca instead of the other kind, can I use it instead or should I use flour?
“Minute” brand tapioca is the one most stores carry but if that’s not what you have, you can also use flour.
Yes you can use a glass pie pan but make sure the sides are tall enough for all the apples.
Can I use Corn Starch instead of Tapioca? Does it make any difference?
Flour would be a better choice as a substitute for tapioca.
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 won‘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 don‘t over mix; toss all ingredients to form a ball (ONLY take 10 seconds), plus 30 seconds to roll out the dough.
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!
Oy
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
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: https://www.jennycancook.com/how-to/ 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.
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.
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.
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.
Awesome!
can I make this crust the day before, I used this as a doubled crust on chicken pot pit it was great
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.
Wow. I tried this and it was truly amazing, my family loved it.
Thank you so much!
<3
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!
Now that’s a big compliment. Thank you!
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.
About how many apples would I need?
A really big apple usually weighs 1/2 lb so I usually use 6 very large apples.
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!:)
Yes, I have made it with canola oil.
Can I use cloves in place of nutmeg?