There are tons of recipes for apple pie and lots of them are delicious. This Apple Pie with Flaky Crust is my brother’s recipe and I’m excited to share it today! The crust is simple to make and melts in your mouth!
How to Make an Apple Pie with Flaky Crust
My brother moved to Charleston after he retired a few years ago. He doesn’t do a lot of cooking from scratch, but his apple pie is 100% from scratch and it’s a wonderful recipe. He’s made it for me before and for this month’s favorite family recipe, I thought it would be a great share for a fall dessert. The crust is flaky and moist.
Making the crust is simple and it only takes three ingredients. Once the ingredients have been combined, roll the dough into a large ball, cover with plastic wrap, and place it in the freezer for 10 minutes.
While the dough is chilling, prepare the apples. He has an apple corer that makes quick work out of coring and peeling the apples.
Once the apples have been cored and peeled, slice them into small pieces.
Combine sliced apples, apple pie spice, honey, butter, vanilla extract, orange juice, lemon juice, and sugar in large pan. Bring to a boil, stirring often.
Remove dough from freezer and cut the ball in half. Use wax paper sprinkled with flour to roll out the bottom crust. Spray pie dish with non stick cooking spray (unless you’re using a pie dish that advises against using spray) and pour the apple mixture into the crust.
Roll out the other half of the dough and carefully place it on top of the apple mixture. Use a fork to press the edges down and cut slits into the top of the crust. Trim away any excess crust from the side.
Bake for 45 minutes at 350 degrees. Allow the pie to cool completely before slicing. If you want the pie to be warm when serving, microwave individual slices for 15 to 25 seconds.
I might have had a slice of it for breakfast the day after it was made! Fruit is a breakfast food, right?
The recipe that my brother uses is an adaptation of one he found years ago. It’s from the old cookbook called Aunt Bee’s Mayberry Cookbook. The changes he makes to the recipe give a sharper, tarter taste. I like that it’s not overly sweet.
Apple Pie with Flaky Crust
A delicious, classic fall dessert with a touch of tartness and a perfectly flaky crust.
- 1/2 Cup Butter Softened
- 4 oz Cream Cheese Softened
- 2 Cups All Purpose Flour
- 2 1/2 Cups Sliced Granny Smith Apples
- 1 1/2 Cups Sugar
- 1/3 Cup No Pulp Orange Juice
- 1/2 tsp Apple Pie Spice
- 3 Tbs Honey
- 1 tsp Vanilla Extract
- 1/2 Cup Butter
- 1 Tbs Lemon Juice
Combine flour, cream cheese, and butter in large mixing bowl. Mix by hand or with electric mixer until a firm dough forms.
Roll dough into a large ball, cover with plastic wrap, and place in freezer for 10 minutes.
Once chilled, remove from freezer, discard wrap and slice the ball into two pieces.
Sprinkle wax paper with flour and roll each piece of the dough separately to form a top and bottom crust. Spray pie pan with non stick spray and place one of the crusts into the pan.
For Pie Filling
Pre-heat oven to 350 degrees.
Peel and Core apples and slice into small pieces.
Combine apple slices, sugar, honey, butter, vanilla extract, apple pie spice, and juices in a large pan.
Bring to a boil, stirring frequently.
Remove from heat.
Pour mixture into prepared crust.
Top with second crust. Use a fork to pinch the crust down along the edges. Trim away any excess crust. Cut slits to vent.
Bake for 45 minutes. Allow to cool completely before slicing.
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Old Fashioned Apple Pie
I was happy when my brother agreed to bake this for me so that I could share it with you all.