Classic Apple Pie
(Thermomix version or Food processor)
There are few desserts as comforting, nostalgic, and universally loved as apple pie. This is my favorite apple pie recipe with it’s homemade pie filling which is easily prepared. You will love the flaky buttery pie crust which you can also use for savory pie dishes as well such as Chicken Pot Pie or Quiche. I will show you how easily you can make a pie crust with your Thermomix or Food processor.
In this post, we’ll explore what makes apple pie so special, the best apples to use, key baking tips, and why this dessert continues to be a favorite across generations.
Why Apple Pie Is So Loved
Apple pie is the perfect balance of textures and flavors:
- Tender apples that soften beautifully as they bake
- Warm spices like cinnamon
- A flaky crust that contrasts the juicy filling
- Sweet but not overwhelming, making it ideal for any occasion
Apple choices for pie:
- Granny Smith – Tart and firm, holds its shape well
- Honeycrisp – Sweet with a slight tang and great texture
- Braeburn – Balanced flavor and excellent for baking
- Golden Delicious – Softens nicely and adds sweetness
My favorite choice of apples is Honeycrisp for the classic Apple pie. As many recipes call for Granny Smith Apples, I find they taste too sour in a pie.
Ingredients for the Classic Apple Pie
A classic apple pie doesn’t need many ingredients, but quality matters:
- Pie crust – You’ll need two disks of homemade pie crust. I love this crust since it’s all butter crust (no shortening), it’s flaky and crispy at the edges.
- Apples – I prefer the Honeycrisp Apples for this recipe but you can use other variety of apples as well, such as mentioned above or Pink Lady works very well.
- Butter & Flour – to thicken the pie filling sauce.
- Cinnamon – adds a warm, spiced flavor to the apples.
- Sugar – adjust sugar to taste depending on the types of apples you chose.
- Egg Wash – combining egg and water gives the crust a golden brown, shiny finish.
How to make the Perfect Apple Pie
Makes two 9-inch, regular or deep-dish crust, I doubled the recipe so you will have enough dough for the bottom and top of your pie.
Ingredients
- 380g all-purpose flour plus extra for rolling
- 2tsp salt
- 226g unsalted butter, cold cut into 1.5cm cubes.
- 180mls ice-cold water
How to make the Classic Apple Pie Crust Thermomix Method
- Mix dry ingredients – add flour and salt to the TM bowl. Mix 5sec/Speed 4
- Cut in the butter – add COLD butter cubes. Pulse 6-8 times/Turbo (1/2 sec bursts) You want butter pieces roughly pea-sized, not fully incorporated. Stop early and check visible butter=flaky crust.
- Add water – Add ice-cold water. Mix 5-10 sec/Speed 3, just until dough starts to come together. Dough should look shaggy and hold when pressed. If dry, add 1tsp water at a time, mixing briefly.
- Chill – Gently press into 2 flattened disks (do not knead) Wrap tightly and refrigerate at least 1 hour. Do not skip this part.
- Roll & Shape – Lightly flour surface, roll dough to 2 1/2 inches wider than a standard 9-inch pie plate.
- Refrigerate shaped crust 1 hour before baking.
How to make the Classic Apple Pie Crust Food Processor Method
- Mix dry ingredients – add flour and salt into the bowl of a food processor and pulse a few times to combine.
- Cut in the butter – add COLD butter cubes and pulse the mixture until coarse crumbs. You want butter pieces roughly pea-sized, not fully incorporated. Stop early and check visible butter=flaky crust.
- Add water – add ice-cold water. Pulse just until moist clumps. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If dry, add 1tsp of water at a time mixing briefly.
- Chill – Gently press into 2 flattened disks (do not knead) Wrap tightly and refrigerate at least 1 hour. Do not skip this part.
- Roll & Shape – Lightly flour surface, roll dough to 2 1/2 inches wider than a standard 9-inch pie plate.
- Refrigerate shaped crust 1 hour before baking.
How to make the apple pie filling
- Melt butter in a medium saucepan over medium heat, add flour and whisk constantly for 1 minute. Add water and sugar. Simmer for 3 minutes, then remove from heat. Do not overcook.
- Prepare apples – peel, core, and slice apples into about 1/4 inch thick slices. Sprinkle with cinnamon and toss to combine, then stir in the filling to coat the apples.
How to make a lattice crust top
- Roll out the first chilled pie dough disk and line your pie dish with it.
- Lightly flour your work surface and roll out the dough for your lattice top. For a 9-inch pie dish, roll it out to about 12 inch Diameter.
- Use a knife or pizza cutter, cut the dough into even 1 inch strips. You’ll usually need 8-12 strips.
- Place half of the strips parallel to each other across the top of the filled pie. Leave about 1/2 inch space between each strip. Let the excess dough hang over the edge of the pie dish.
- Starting from one side, gently fold back every other strip (for example, strips 1,3,5) halfway toward the center of the pie.
- Lay one strip perpendicular across the unfolded strips, right in the center.
- Now, unfold the folded-back strips over this new strip. You’ve just created the first “weave”.
- Now switch sides: Fold back the opposite set of strips (2,4,6).
- Lay another cross strip perpendicular to the others.
- Unfold the strips back over it.
- Continue alternating sides, adding one strip at a time, until the entire pie is covered.
- Once the lattice is complete trim excess dough so it hangs about 1/2 inch over the rim.
- Fold the overhand under itself along the edge.
- Press gently to seal the lattice to the bottom crust.
- Crimp the edges using your thumb and two fingers. Brush the crust with egg wash.
Bake at 425F for 15 minutes, then reduce the heat to 350F and continue baking for another 45 minutes.
Tips for the Perfect Apple Pie
- Slice apples evenly so they cook at the same rate.
- Chill the crust according to the instructions, otherwise the butter will melt and the crust will not be flaky.
- Pre-mix the filling to coat apples evenly with sugar and cinnamon.
- Don’t overfill, but be generous – apples shrink while baking.
- Avoid overheating the sauce or cooking for too long, which can cause it to split. If this happens, don’t stress, you can still toss the apples together with the sauce, and it will come together in the oven.
- Bake until bubbly, not just golden, to ensure the filling is fully cooked.
- Let the pie cool for at least 1 hour before slicing. This helps the filling to set and prevents a runny pie.
How to Serve Apple Pie
Apple pie shines on its own, but it’s even better with:
- Vanilla ice cream
- Whipped cream
- A drizzle of caramel sauce
Apple pie represents warmth, tradition, and the joy of homemade baking. Whether you’re making it for a holiday, a family gathering, or a quiet weekend treat, apple pie always delivers comfort with every bite.
If there’s one dessert every home baker should master, this is it.
Recipe inspired from @Natashaskitchen.com
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Classic Apple Pie
A classic apple pie is a timeless dessert made with a flaky, buttery crust filled with tender sliced apples tossed in cinnamon and a special filling that will keep your mouth drooling. Baked until golden and bubbling, it balances sweet and tart flavors with warm spices and a crisp pastry shell. Often served with vanilla ice cream or whipping cream, it's a comforting, crowd-pleasing favorite rooted in traditional American baking.
Ingredients
Equipment
Method
Pie Crust 2 discs
- 1. Mix dry ingredients – add flour and salt to the TM bowl. Mix 5sec/Speed 4
- 2. Cut in the butter – add COLD butter cubes. Pulse 6-8 times/Turbo (1/2 sec bursts) You want butter pieces roughly pea-sized, not fully incorporated. Stop early and check visible butter=flaky crust.
- 3. Add water – Add ice-cold water. Mix 5-10 sec/Speed 3, just until dough starts to come together. Dough should look shaggy and hold when pressed. If dry, add 1tsp water at a time, mixing briefly.
- 4. Chill – Gently press into 2 flattened disks (do not knead) Wrap tightly and refrigerate at least 1 hour. Do not skip this part.
- 5. Roll & Shape – Lightly flour surface, roll dough to 2 1/2 inches wider than a standard 9-inch pie plate.
- 6. Refrigerate shaped crust 1 hour before baking.
Apple pie filling
- 1. Melt butter in a medium saucepan over medium heat, add flour and whisk constantly for 1 minute. Add water and sugar. Simmer for 3 minutes, then remove from heat. Do not overcook.
- 2. Prepare apples – peel, core, and slice apples into about 1/4 inch thick slices. Sprinkle with cinnamon and toss to combine, then stir in the filling to coat the apples.
Lattice crust top
- 1. Roll out the first chilled pie dough disk and line your pie dish with it.
- 2. Lightly flour your work surface and roll out the dough for your lattice top. For a 9-inch pie dish, roll it out to about 12 inch Diameter.
- 3. Use a knife or pizza cutter, cut the dough into even 1 inch strips. You'll usually need 8-12 strips.
- 4. Place half of the strips parallel to each other across the top of the filled pie. Leave about 1/2 inch space between each strip. Let the excess dough hang over the edge of the pie dish.
- 5. Starting from one side, gently fold back every other strip (for example, strips 1,3,5) halfway toward the center of the pie.
- 6. Lay one strip perpendicular across the unfolded strips, right in the center.
- 7. Now, unfold the folded-back strips over this new strip. You've just created the first "weave".
- 8. Now switch sides: Fold back the opposite set of strips (2,4,6).
- 9. Lay another cross strip perpendicular to the others.
- 10. Unfold the strips back over it.
- 11. Continue alternating sides, adding one strip at a time, until the entire pie is covered.
- 12. Once the lattice is complete trim excess dough so it hangs about 1/2 inch over the rim.
- 13. Fold the overhand under itself along the edge.
- 14. Press gently to seal the lattice to the bottom crust.
- 15. Crimp the edges using your thumb and two fingers. Brush the crust with egg wash.
- 16. Bake at 425F for 15 minutes, then reduce the heat to 350F and continue baking for another 45 minutes.
Notes
- You can use any kind of apples, I prefer the Honeycrisp for their sweetness and texture but you can also use Granny Smith, Golden Delicious, Pink Lady or Braeburn.
- Slice apples evenly so they cook at the same rate.
- Chill the crust according to the instructions, otherwise the butter will melt and the crust will not be flaky.
- Pre-mix the filling to coat apples evenly with sugar and cinnamon.
- Don’t overfill, but be generous – apples shrink while baking.
- Avoid overheating the sauce or cooking for too long, which can cause it to split. If this happens, don’t stress, you can still toss the apples together with the sauce, and it will come together in the oven.
- Bake until bubbly, not just golden, to ensure the filling is fully cooked.
- Let the pie cool for at least 1 hour before slicing. This helps the filling to set and prevents a runny pie.
