From Scratch Apple Pie Recipe

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This from scratch apple pie recipe is  a delicious slice of Americana!

They say there is nothing as American as apple pie.

A single slice of this apple pie recipe sitting alone in a white pie plate.

Whether you subscribe to that theory or not, you have to admit that apple pie really is engrained in our culture and traditions. I can’t think of a single winter holiday where apple pie wasn’t present.

That being said, it’s currently summer and I have to say that apple pie is just as delicious in the warmer months! Great for 4th of July, Memorial Day or Labor Day, this pie will take care of any craving you may have for this “normally-full-of-unhealthy-stuff” dessert.

In fact, I was thinking about taking some of this pie to the beach with me before summer runs out. Apple pie and the beach. Mmmmmm. Something about that sounds so wonderful! And I know for sure Mini Chef won’t argue with that plan!

A side view of this single slice of apple pie in a white pie plate.

Now all I have to do is come up with a really good clean eating vanilla ice cream recipe and I’ll be set! Oh the possibilities…..

Homemade Apple Pie Filling

This recipe is basically for homemade apple pie filling. The crust recipe I used is linked here below. It’s best to make your crust ahead of time and cookie it just slightly before hand. You don’t want it cooked all the way though, or it will burn in the final baking. You may want to use a loose cover of aluminum foil at some point in the final baking process to ensure that this crust doesn’t get too brown. You can also add an egg or milk wash over the top before you stick it in the oven for a glossier crust.

Recipes Used

Summer Pie Recipes

Copyright Information For The Gracious Pantry

From Scratch Apple Pie Recipe

A single slice of this apple pie recipe sitting alone in a white pie plate.

From Scratch Apple Pie Recipe

This makes a standard, 8 or 9 inch pie.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 67kcal
Author: The Gracious Pantry

Ingredients

  • 1 batch clean eating pie crust (see link above)
  • 3 cups sliced apples (or enough to fill your pan)
  • 2 tsp. ground cinnamon
  • ¼ cup honey
  • 1 tbsp. organic cornstarch (tapioca or arrowroot starch work too)
  • 1 tbsp. lemon juice

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine your apples, cinnamon, honey or agave, cornstarch and lemon juice. Stir well to coat the apples thoroughly.
  • Pour the apples into your pie crust (which should be IN the pie pan already… just sayin’…).
  • Top the pie with the second crust and pinch all around the edge to seal it.
  • Cut a vent in the top so steam can escape and transfer the entire pie to the oven.
  • Bake for approximately 1 hour. It’s done when the juices start to bubble up through the vents you cut in the top.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the crust. Please see that recipe for nutrition data.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 18g | Sodium: 1mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 25IU | Vitamin C: 2.9mg | Calcium: 15mg | Iron: 0.2mg

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31 Comments

  1. Love the picture of Mini Chef!! : ) The pie recipe also sounds wonderful!

    1. Anonymous says:

      Lynn – Thanks! My little man LOVES the beach! Enjoy the pie!

  2. sounds great, but I might have to add more apples, I always liked the filling better than the crust thanks!

    1. Anonymous says:

      Mbear – Go for it! The more apples the better!

  3. Wynette Hammer says:

    The recipe looks great, but it was just as satisfying to see the picture of your little one against the beautiful ocean. Thanks for sharing that one!

    1. Anonymous says:

      Wynette – Thank you! He’s my little angel and definitely a California boy! LOVES the beach!

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  6. Anonymous says:

    Guest – It would be far more dense and coarse. A better choice would be white whole wheat flour. It seems to be more readily available and it will get you pretty close.

  7. Anonymous says:

    Erin – Your kids are darling!! How fun that must have been! I’m so happy you enjoyed the pie. I might have to make this for Thanksgiving this year now that the idea is in my head. Thought I could just get away with pumpkin pie, but now I don’t think that will do. LOL!

  8. Kimmied375 says:

    What Kind of apples do you use?

    1. Anonymous says:

      Kimmied – I’ve never been particular. I usually ask the grocer what the sweetest, softest apples are at that time. They always guide me well.

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  11. elizabeth says:

    Hi, are the apples already cooked before you add them to the crust? Cant wait to try this recipe!!!

    1. graciouspantry says:

      No, they are raw. Enjoy!

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  13. I don’t have cornstarch or tapioca, is there any alternative or will have I run out to buy some more. ( Usually it comes it bulk for me, and I can’t finish it so I end up throwing it all away 🙁 )

    1. The Gracious Pantry says:

      Emma – It’s what thickens the filling. So you need something. Do you have any arrowroot?

  14. I just recently brought arrowroot (Thank god it comes it in smaller packaging) Thanks!!!! Also how much arrowroot do I use?

    1. The Gracious Pantry says:

      Emma – 1 tablespoon. Let me know how it turns out!

  15. Could the filling be canned or frozen for baking at a later time?

    1. The Gracious Pantry says:

      Kim – I suppose you could, but it comes together so quickly, I don’t see much of a benefit in freezing it. I think the apples would just get mushy.

  16. Something went wrong with my crust and I only had enough for the bottom. So I was thinking of using the topping used for your Sweet Potato Casserole to top this as well? What are your thoughts? And will cooking time change at all since there wont be a top crust?

    1. The Gracious Pantry says:

      Tess – Odd. Did you roll it very thin? It should be no more than 1/8 to 1/4 inch at most. Aside from that, yes, the topping should work. I would cook the apple pie with some foil over the top until mostly done, then remove the foil and add the topping in the last 10 minutes or so. You may have to play the cooking times by ear a little, but it should work. Let me know how it works out!

  17. Great! Thanks! I’m “blind baking” my bottom crust now. It’s probably too thick but this is a learning process so it’s ok 🙂 I will let you know how it goes! If I make the topping today and then add it tomorrow during the re-heat, will it be ok or will the topping lose it’s crunch? Worried about the same thing with the casserole. I feel any extreme obligation to knock my “clean” recipes out of the park since none of my family eats clean! I want to show them how yummy it can be! Thanks for your help!

    1. The Gracious Pantry says:

      Tess – I would just slightly under-bake everything. Then let it actually bake to warm it up tomorrow. That way everything is crunchy and warm and fresh tasting. Just don’t let it cool too long out of the oven since it won’t be baked all the way. Get it in the fridge asap.

  18. LOVED this recipe!! I’ve used another clean-apple pie recipe in the past that I was never really satisfied with. This one is easier, and delicious! Thank you!

    1. The Gracious Pantry says:

      Jen – My pleasure! 🙂

  19. Elisabeth says:

    I may have missed a step. But where do you get the second crust? Doesn’t the crust just for the bottom. Thanks!

    1. Elisabeth – The pie crust recipe I mentioned in the post makes enough to make a top and bottom crust. Is that what you meant?

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