Cultural Cuisine: Classic Apple Pie Recipe Just in Time for Fall!

Updated: May 24, 2019




The air in Moncofa has had this cool crisp to it lately and it is giving me all the Fall feels! If you watch my instastories, you know that I LOVE cooking!

I always love to bake meals that are filling and comforting this time of year and I have found an even deeper appreciation for cooking a delicious meal at home for my husband and I since we've lived abroad. It just feels...homey and warm and together and all the good things that make my heart happy!

With Mabon and Fall already here, I figured now is as good a time as any to try my hand at Apple Pie!

I love making a savory dinner and big breakfasts, but I love sweets even more and I have never baked a pie! (Unless gawking at my moms baking abilities from the counter counts!)

It's also fair to mention that pie is just flat out not. a. thing. in Spain. At all. So I was excited to make a recipe completely from scratch that would remind me of home.

If you watch my instastories and would like to see more recipes on this blog please let me know! Or if you just enjoy a good recipe now and again!

With some very simple ingredients and a little bit of time you can whip this bad boy up in a jiffy!

I did a quick Pinterest search. (as we all do haha) and found a recipe I could make completely from scratch! I tweaked it a bit before I even started. I tend to do these things, haha. My tastebuds know what they like!

This Apple Pie wound up being a great first try and is one that I definitely can't wait to make again! It has been a huge hit at the house today!

our house smelled like the most delicious Apple Cinnamon candle!!!

The lattice didn't turn out as pretty as I'd expected. Neither did the braid. But hey! First time for everything and now I'll be more prepared in the future :)

Not complete without a scoop of vanilla ice cream!

Brett seriously goes BONKERS for any hot dessert with ice cream on it.

I used to make this great apple crisp right after we got married and plop some ice cream on it. He fell in love with me all over again every time!

A few things I will change next time!

1. I let the apples sit in the mix overnight. This would've been fine, but I wasn't thinking and just emptied the mix into the pie. When apples sit in spices like this, it extracts the juice, making it very liquidy! So My filling was a bit more sloshy(new word?) than I'd prefer.

2. If you do decide to wind a lattice crust and braid on your first try like I did, make about 1/4 more dough. I was running out in strange places and having to stretch the dough.

3. I will flute the crust in the future more than likely.



  • 2 1/2 cups all-purpose flour

  • 1 1/2 cups (3 sticks) cold, unsalted butter, cubed

  • 1/2 cup ice water

  • 3 teaspoons sugar

  • 1/4 teaspoon salt


  • 8 apples, peeled, cored and sliced. I used 5 Fuji and 3 Granny Smith

  • 2 tablespoons lemon juice

  • 2/3 cup sugar, plus 1 tablespoon for top of crust

  • 1/4 cup brown sugar

  • 1/4 cup all-purpose flour

  • 1 egg yolk

  • 2 tablespoons butter

  • 1 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • splash of water


(When ready, preheat oven to 375 F/ 190 C

  1. Whisk your flour, sugar and salt together.

  2. Add in cold, cubed butter and press with a fork

  3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture.

  4. Before the dough has formed a ball, take dough out, bringing it together by hand. Add flour as needed to keep the dough from sticking and create a "dough" consistency. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. Be sure it's at least two hours! The cold dough is important :)

  5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.

  6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.

  7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.

  8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan. (or you can try to braid like I did!)

  9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.

  10. Pour apple mixture into pie pan and cover the top of apples with small clumps of butter. I used about 5 dime sized clumps.

  11. In a small bowl, beat your egg yolk and add a splash of water. Lightly cover the edges of pan, covered by the dough, with egg mixture. You can use a brush. I didn't have one!

  12. Cut remaining dough into several strips about 3/4 inch wide to make your lattice crust. You will weave the strips to create the lattice pattern.

  13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan. I decided to try and braid left over dough.(If you're feeling crafty)

  14. Brush egg mixture all over the top of crust and sprinkle with sugar.

  15. Bake for 50 minutes, or until crust is golden brown.

  16. Top with some vanilla ice cream! If you are in The States, it's practically a sin not to use Blue Bell!


I would love to know if you wind up baking this delicious apple pie!!

What is your favorite pie??

Before you go...