This is truly the best Homemade Apple Pie recipe ever! Its flaky, buttery crust is made from scratch, & the apple filling isn't overly sweet, letting the flavor of the apples really shine! Plus this apple pie is easy to make, with only a handful of simple ingredients! Serve it warm with vanilla ice cream and you will be in dessert heaven!
Place all pie crust ingredients in the order listed into a food processor fitted with an “S” blade process for 15-40 seconds, or until the mixture resembles a coarse meal and holds together when pinched.
Remove dough from processor (it will be crumbly), transfer it to a large bowl or flat surface, and form into two, equal-sized round discs.
Wrap both discs of dough in plastic wrap and refrigerate for at least 60 minutes or overnight.
Make the filling:
Place the peeled and cored apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.
Putting it all together:
Preheat your oven to 350 degrees Fahrenheit.
Remove crusts from refrigerator and roll into circles, about ¼ to ½ inches thick. (you may need to let them sit on the counter at room temperature for 5 minutes, or until it rolls a little easier).
Gently place one round crust into pie plate, forming it to look how you would like!
Pour filling into unbaked pie crust.
Place second crust on top of the apple pie filling and shape the edges. Cut 4 slits in the top to vent steam.
Place a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
Bake the pie on the middle/lower rack in the preheated oven for 60 minutes or until the filling begins to bubble and the top is lightly browned.
Let cool for at least 3 hours and dig in! The filling thickens as it cools.