featured image for Country Apple Pie Recipe
Recipes » Desserts » Pies » Country Apple Pie Recipe

Country Apple Pie Recipe

My Country Apple Pie recipe is super basic with sweet and tart apples, sugar, and cinnamon, and a tender scratch crust that’s beginner easy!

The country apple pie recipe I share today will shave HOURS from your holiday schedule if you find yourself needing to bring a dish to more than one gathering during the season. How?

This recipe is designed to give you three pies, though they needn’t all be baked at once. You do the grunt work now for a pie a week or a month from now.

close up of a country apple pie

All images and text ©Jenny DeRemer for Not Entirely Average, LLC

Dually, and if you play host to company coming to you, consider at the very least your dessert obligation done in half the number of steps. Have I sold you yet?

What’s that? Need only one pie? Don’t worry, as my recipe card covers everything you need to know for just one pie, too!

two green apples
What Are the Best Apples to Use for Apple Pie?

Baking with apples means beginning with the right variety of apple. And it may surprise many who read this, but they needn’t necessarily be ‘tart’ to be correct. But what exactly makes any apple correct for baking with?

STABILITY. An apple’s architecture needs to be able to withstand temperature and not become apple sauce during the process that is apple pie. A trip to the market or farm stand suddenly has you in a virtual sea of apples but knowing which varieties to choose from can make all the difference in your bakes.

When selecting apples to use in pies, cakes, cobblers, or ANY OTHER BAKE, consider Honeycrisp, Braeburn, Pink Lady, Fuji, Golden Delicious, Jonagold, and Granny Smith apples, or my personal favorites, Winesap.

an apple pie, with a plaid linen towel

Country Apple Pie Recipe

This recipe is as basic as it gets. Apples, sugar, cinnamon, and a homemade pie crust that’ll knock your socks off.

If you are like me, you get invitations to LOTS of holiday gatherings. I always want to bring something, and this pie is nice because it’s more of a gift for your hostess to decide if she wants to serve it immediately or keep it for herself for a later time.

Oh, and there is something to be seriously proud of when you bring something homemade. The way this pie turns out EVERY SINGLE TIME will restore your faith in your ability to create beautiful and delicious things.

You bake the pies as you need them. Not all three at once unless that’s when you need them!

The additional effort that I referenced above is by way of peeling, chopping, and freezing a few extra apples, and assembling a batch of pie crust to be cut into thirds and refrigerated for use at a later time. Each ball of pie dough yields a bottom crust and a top crust.

When you are ready to bake a pie, the apples are already chopped and pre-measured in your freezer. You simply need to divide dough in half, roll out two crusts, fit into a 9-inch pie plate or disposable tin, combine sugar and spice into an apple mixture, and bake.

BAM. Homemade apple pie.

Do You Have What You’ll Need to Assemble My Country Apple Pie Recipe? Check the List!

  • shortening
  • all-purpose flour
  • baking powder
  • Kosher salt
  • a large egg
  • distilled white vinegar
  • ice cold water
  • apples
  • fresh lemon juice
  • granulated sugar
  • cinnamon
  • cold butter, unsalted preferably

What is The BEST Thanksgiving Apple Pie?

Well of course I’m going to tell you it’s this one. But I do so because you’re about to scare yourself silly.

This is so basic. So easy. And it tastes fabulous served as is or with vanilla ice cream.

How to Make Country Apple Pie?

  1. Gather Equipment

    Before you even grab for your pastry blender, grab two eggs from the refrigerator. You want these eggs to be warming to room temperature before anything else.

    In addition to a 9-inch pie plate (you can also easily use a 10-inch pie plate if preferred), you need a large bowl for making an apple filling, a medium bowl for mixing the dough, a wire rack, and plastic wrap.a rolling pin

  2. Peel and Chop Apples

    Every six cups of apples are equal to one baked pie. I use four Granny Smith and one Winesap, and I muster just around six cups.

    Peel, core, and rough chop into 1-inch pieces. After giving them a squeeze of lemon juice, bag them in 6-cup increments in freezer-safe zippered bags and pop each bag into your freezer. Label and date if these are going to be made into a pie at a later time.peeling apples

  3. Make a Pie Crust

    Right off the bat, if you plan to use a refrigerated pie crust for this recipe, just please keep scrolling and find another recipe. You read me right.

    This method works BECAUSE OF THE PIE CRUST. If you’ve never made a homemade crust in your life, I’m about to school you on a crust method that works for all pies and it’s a breeze.

    Grab a bowl and your pastry cutter. If you don’t own a pastry cutter, you’ll use those two blessed things at the bottom of each arm…your hands!

    In a bowl, add shortening, all-purpose flour, baking powder, and salt. Use your pastry cutter or hands to blend all until it’s mealy.

    Grab a US 1-cup measure cup and crack one of the eggs into it. Beat it lightly.

    Add a tablespoon of white distilled vinegar to the egg, then fill the measure cup to the 1-cup mark using ice cold water.

    Beat the egg mixture directly over the bowl of dry ingredients, scattering that egg all over as you go. Use the fork you used to beat the egg to gather the dough ingredients in the bowl and form a ball of dough.

    Separate the mass into three equal parts and wrap each part (each part represents a bottom pie crust as well as a top pie crust) in plastic film. Refrigerate for 30 minutes before rolling.

    NOTE: If you are not planning to roll dough immediately, dually wrap in aluminum foil and freeze for up to 3 months.a pastry cutter, making a pie dough

  4. Stir Sugar Mixture for Apple Filling

    In a separate mixing bowl, stir together 1/2 to 3/4-cups granulated sugar, 4 tablespoons all-purpose flour, 1/2 teaspoon of cinnamon, and some salt. Combine apples (6-cups frozen apple slices or chopped pieces) and stir to have the sugar mixture stick to the apples.

    The amount of sugar you use is up to you, but this is my rule of thumb. If I’m using tart apples like Granny Smith, I go 3/4-cups of sugar. For all other apple varieties, I go 1/2-cup of granulated sugar.

  5. Roll the Dough

    Pull a dough ball from the refrigerator and use a bench scraper to cut the ball in half. On a clean lightly floured work surface, use your pin to roll each half of the dough into either a 10-inch circle for a 9-inch pie plate or a 12-inch circle for a 10-inch pie plate.

    Fit a rolled dough half into the plate and trim any excess dough to within an inch of the edge. In other words, leave a little to be able to crimp. Scrape the apple filling into the pie crust and fit it with the second half of dough that you’ve rolled.

    Crimp all the way around (I go over it twice!) and use kitchen shears to cut slits in the top of the pie to vent. Brush the pie lightly all over with an egg wash (break and lightly beat second egg in a small bowl) and sprinkle liberally with additional granulated sugar. I sprinkle MINIMALLY 1/4-cup of sugar all over the top.
    arms, rolling a pie crust

  6. Bake the Pie

    Bake pie on a parchment-lined baking sheet on the center rack for 20 minutes at 450°F and then reduce to 350°F and bake an additional 35 to 40 minutes. Toward the end of the bake, you’ll notice a lot of bubbling from within, so it’s always very helpful to have that parchment-lined sheet beneath.

slice of pie on a white plate
If you’re perusing pie recipes, be sure to review my method for this Farm Recipe Green Tomato and Raspberry Pie. It’s going to become a favorite if you are a fan of rhubarb because the combination of ingredients in this recipe could easily fool even the expert rhubarb-lover!

ProTip: if you find yourself with quite a lot of extra dough, roll it and use seasonal cookie cutters to cut shapes and apply them to the top of your pie crust using egg wash.

You can also use a bread knife and cut free form as I have here with my attempt at leaves.

If you want to get really fancy while being artistically accurate, sprinkle your leaves with ground cinnamon and sugar BEFORE applying to the pie. Keep the pie crust itself with just granulated sugar.

This way once baked, you will have created true ‘fall leaves’ atop your pie, their coloration discernable and very, very pretty!

featured image for Country Apple Pie Recipe

Country Apple Pie Recipe

Jenny from Not Entirely Average
My Country Apple Pie recipe is super basic with sweet and tart apples, sugar, and cinnamon, and a tender scratch crust that's beginner easy!
No ratings yet
Servings: 3 pies, 8 servings per pie
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American, Southern
Servings 3 pies, 8 servings per pie
Calories 1086 kcal

Equipment

  • 9-inch pie dish
  • baking sheet
  • parchment paper
  • mixing bowls
  • pastry cutter
  • Rolling Pin

Ingredients
 

This recipe yields three (3) 9-inch pies. For a single 9-inch pie, see the NOTES SECTION below

  • 18 cups apples from 13 to 15 large apples; peeled, cored, and rough-chopped into 1-inch pieces; divided into 6-cup increments, and placed in freezer bags in the freezer AFTER tossing in lemon juice
  • fresh lemon juice
  • 1 pound shortening COLD
  • 5 cups all-purpose flour plus, more for rolling the pie crusts
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 2 large eggs warmed to room temperature
  • 1 tablespoon distilled white vinegar
  • cold water

the following ingredients are per every 6-cups of apples/1 pie

  • 3/4 to 1 cup granulated sugar divided with 1/4-cup reserved
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons unsalted butter cold and cut into small cubes

Instructions
 

  • Gather all equipment and ingredients. Remove 2 eggs from refrigeration and allow to come to room temperature.
  • Every six cups of apples are equal to one baked pie. With this in mind, peel, core, and rough chop into 1-inch pieces. Squeeze and toss with lemon juice and divide into 6-cup increments. Bag in 3 separate freezer-safe zippered bags and place into freezer. Label and date if these are going to be made into pies at later times.
  • In a bowl, add COLD shortening, all-purpose flour, baking powder, and salt. Use your pastry cutter or hands to blend all until it's mealy. Grab a US 1-cup measure cup and crack 1 egg into it. Beat it lightly. Add a tablespoon of white distilled vinegar to the egg, then fill the measure cup to the 1-cup mark using ice cold water.
  • Beat the egg mixture directly over the bowl of dry ingredients, scattering that egg all over as you go. Use the fork you used to beat the egg to gather the dough ingredients in the bowl and form a ball of dough.
  • Separate the mass into three equal parts and wrap each part (each part represents a bottom pie crust as well as a top pie crust) in plastic film. Refrigerate for 30 minutes before rolling. NOTE: If you are not planning to roll dough immediately, dually wrap in aluminum foil and freeze for up to 3 months.

If baking a pie(s) immediately, preheat oven to 450°F now

  • Stir together 1/2 to 3/4-cups granulated sugar, 4 tablespoons of flour, 1/2 teaspoon of cinnamon, and 1/4 teaspoon salt. Remove 1 bag of frozen apples from freezer. Add to sugar mixture and stir so the mixture sticks to the frozen apples. NOTE: The amount of sugar you use is up to you, but this is my rule of thumb. If I'm using tart apples like Granny Smith, I go 3/4-cups of sugar. For all other apple varieties, I go 1/2-cup of granulated sugar. Save aside approximately 1/4-cup for sprinkling on the top of the crust before baking.
  • Use a bench scraper to cut one dough ball in half equally. On a clean lightly floured work surface, use your pin to roll each half of the dough into either a 10-inch circle for a 9-inch pie plate or a 12-inch circle for a 10-inch pie plate. Fit a rolled dough half into the plate and trim any excess dough. Scrape the apple filling into the pie crust and fit it with the second half of dough that you've rolled. Crimp all the way around (I go over it twice!) and use kitchen shears to cut slits in the top of the pie to vent. Brush the pie lightly all over with an egg wash you make by lightly beating the remaining egg and sprinkle liberally with additional granulated sugar.
  • Bake pie on a parchment-lined baking sheet on the center rack for 20 minutes at 450°F and then reduce to 350°F and bake an additional 35 to 40 minutes. Allow to cool on a wire rack for 45 minutes to 1 hour before cutting.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
To Assemble 1 Double Pie Crust ONLY combine 1 1/3 cups all-purpose flour together with 1/2 teaspoon Kosher salt, 1/4 teaspoon baking powder, and 1/2 cup of COLD shortening. Combine until mealy. Lightly beat 1 egg in a US 1/2-cup measure and reserve 1 tablespoon of that beaten egg aside. To the original egg, add 1 teaspoon distilled white vinegar and fill to the 1/2-cup mark with ice cold water. Continue to beat the egg mixture directly over the dry ingredients, scattering all over as you beat. Use a fork to stir and loosely gather the ingredients into a dough ball. Wrap in film and refrigerate for 30 minutes before continuing with the recipe using 6-cups of chopped apple. Use the tablespoon of reserved egg as a wash for the top of the pie prior to sugaring and baking.
Refrigerate Leftovers under plastic film up to 3 days.

Nutrition

Serving: 1servingCalories: 1086kcalCarbohydrates: 127gProtein: 11gFat: 62gSaturated Fat: 17gPolyunsaturated Fat: 17gMonounsaturated Fat: 25gTrans Fat: 8gCholesterol: 54mgSodium: 442mgPotassium: 408mgFiber: 9gSugar: 54gVitamin A: 307IUVitamin C: 13mgCalcium: 69mgIron: 4mg
Keyword apple pie, pie
Tried this recipe?Let me know how it was!

If You Like This Recipe…

…you might also like:

LOVE this? PIN it to SAVE it!

Pinterest pin image for Country Apple Pie Recipe

FREE copy of ‘From Jezebel Sauce To Frogmore Stew, 14 Recipes From My Charleston Lowcountry Kitchen

Have YOU downloaded YOUR FREE COPY of my ebook yet? click here to get your copy of ‘from jezebel sauce to frogmore stew, 14 recipes from my charleston lowcountry kitchen.’

Don’t Want To Miss A Thing?

Follow me on Facebook, Instagram, and Pinterest. or, subscribe to my blog and have delicious inspiration delivered straight to your inbox each week!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating