There’s nothing better to me than food and family. So I want to share this apple pie recipe, which is one of my favorites to make in the fall.

It’s no secret that I love a good meal. I love fixing meals for my family and friends. Whether dining at home on Friday night or brunch on a Sunday morning, it’s especially nice when we have the extra time to prolong the experience with dessert!

This season is all about that.

Nothing says fall to me like the smell of cinnamon and nutmeg. But, of course, having the farm in Hood River now with our plentiful supply of apples makes apple pie season even better!

I do love to bake. I bake things meant to be perfectly imperfect, and apple pie fits the bill.

Ask any of my kids, and they will tell you I cannot make a perfect birthday cake. I don’t make cakes with the perfect frosting and fancy flowers.

But I make a mean pie, crumble or crisp, like this apple pie recipe below.

Ingredients for apple pie recipe:

1/2 cup all-purpose flour, plus more for rolling
One deep dish pate or store-bought pie crust, divided into two pieces, one large for covering the pie
5 1/2 lbs. firm apples (about 14), I like mixing apple varieties
Juice of 1 lemon
1/2 cup white sugar, plus more for sprinkling
1/2 cup light brown sugar
2 tsp ground cinnamon
1 tsp of nutmeg
1/2 tsp of allspice
Three tbs chilled unsalted butter, cut into small pieces
One large egg yolk

Step one for the apple pie recipe

Preheat oven to 450 degrees. On a lightly floured work surface, roll out a smaller piece of pate into a 15-inch round, about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around the rolling pin, and place over a 9-inch deep-dish pie plate—line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.

Step two of the apple pie recipe

Roll out the remaining piece of dough into an 18-inch round for your apple pie. Transfer round to a baking sheet; cover with plastic wrap and refrigerate.

Step three

Peel and core apples and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, cinnamon, nutmeg, and allspice; toss apple slices.

Step four

Remove remaining dough from refrigerator; place apple mixture in prepared pie plate, mounding it in a tall pile—dot apples with butter. Place dough round over apples. You can then tuck the edge of the top dough between the edge of the bottom dough and the rim of the pan. Use your fingers and gently press both layers of dough along the edge to seal. Crimp as desired.

Step five

Using a paring knife, cut several vents on top of the dough to allow steam to escape. In a small bowl, whisk together the egg yolk with two tablespoons of water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet to catch any juices that may overflow during baking. Bake for about 15 minutes or until the crust is golden.

Step six

Reduce the oven temperature to 350 degrees. Bake until the crust is golden brown and juices are bubbling. The crust will take around one hour to one hour and 15 minutes. Then, you can remove it from the oven and let it cool completely before serving your apple pie.

My family likes their apple pie served with vanilla ice cream and homemade whipped cream.

Bon appétit! I hope you and your loved ones enjoy this apple pie recipe. 

Feel free to catch up on my past Good Eats posts on the blog, like this apple pie. Follow along on my Instagram as I share more about my daily life.