Buttery, flaky pie crust, wrapped by hand around a delicious apple pie filling. The perfect homemade apple pie served for dessert at a holiday dinner or just because!
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One of the things I love about this rustic pie, is that it is hand-made. You do not have to be a professional pie maker to make this pie beautiful. The great thing about this apple pie is, that it doesn’t have to look pretty. It’s rustic!
For the pie filling, I used Honeycrisp apples, because as you can see from my most recent recipe, Honeycrisp Harvest Salad, I’m a little obsessed. They turned out beautifully in this pie. I also used dried cranberries, to give the filling a wonderful texture.
- All-Purpose Flour
- Ice Water
 Begin by preparing the pie crust. One thing I learned about homemade pie crust is that you need to keep the ingredients cold, especially the butter. You can place all of the ingredients in the freezer for 5-10 minutes before beginning your prep, if you have time.
 Sift all of the dry ingredients together, then cut in the butter either with a pastry blender or a food processor. Either one will get the job done, just make sure you work quickly to keep the butter from softening.
 When the butter is the size of peas, add 3 tablespoons of ice water. If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time.
 Remove the dough from the refrigerator and roll it out on a large floured surface. Make sure you move the dough around and use a bench scraper when needed. Cover the rolled dough with the plastic wrap to keep it moist while you prepare the pie filling.
 Peel, core, and thinly slice the apples.
 Add the prepared apples as well as the rest of the ingredients into a bowl and mix them together. Use your spoon to roughly chop the apples.
 Uncover the crust and spoon the filling into the center, leaving 2-3 inches around the edge. Depending on the size of your apples, you may not need all of the filling.
 Carefully fold the edges of the pie to the middle. Pinch to seal. Cut up the remaining butter and scatter around the top of the filling.
Place the baking sheet in an oven preheated to 400 degrees. Bake the pie for 40-45 minutes until the crust is a deep golden brown and the fruit is bubbling. If the crust cooks faster than the filling, tent the pie with foil for the last 10-15 minutes of baking.
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