Homemade Apple Pie Recipe

Add the all-purpose flour to a food processor along with some cut up cold unsalted butter, cold rendered bacon fat, salt, and sugar.

Pulse the ingredients until it is combined, and the butter is about the size of a pea or rice and slowly drizzle in water while pulsing. The pie crust should come together to form a ball at this point.

Divide the pie crust in half, wrap in plastic and refrigerate until ready to use.

Start by peeling the apples using a peeler or a paring knife. Next, you want to remove the apple from the core by slicing around and then slicing it about ¼” to 1/8” thick.

Add the sliced apples to a bowl and add lemon juice, melted butter, brown sugar, sugar, cinnamon, flour, and corn starch.

Mix all of the ingredients thoroughly ensuring the apples are completely coated. Refrigerate until ready to use.

Roll out 1 of the chilled pie doughs on a clean surface dusted with flour until it is about 1/8” thick.

Transfer the dough to a fluted 9” pie pan and form it to the pan and flutes cutting off and discarding any excess dough.

Add the apple pie filling to the pie pan and flatten out until even.

Roll out the second chilled pie dough on a clean surface dusted with flour until it’s about 1/8” thick. Place the dough on top of the apples completely covering it and pinch the outside edge to the other pie dough cutting off and discarding any excess.

Brush the top of the pie dough with 1 whisked egg.

Cut 4 slits in the center of the pie to help it bake and rise.

Sprinkle 1 to 2 tablespoons of turbinado sugar on top and then bake at 400° on the lower third rack for 30 minutes, then turn down the heat and bake the pie at 375° for 30 minutes.

Completely cool the pie to room temperature before serving with vanilla ice cream and caramel.