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Good Eats: Homemade Apple Pie Recipes | Duluth Pack

Good Eats: Homemade Apple Pie Recipes

With apple season in full bloom, we know you may have an overload of apples sitting around your house or even on your apple tree that is dropping apples faster than you can pick them. Luckily, we have recipes that will give you a variety of ideas of what to do with your apples. Apple pie may be the epitome of fall itself with its sweet flavors that are guaranteed to satisfy everyone's taste buds. Many of you may claim to have “the best” apple pie recipe, and although that may be true, we hope you try some of our favorites!


Classic Apple Pie

Not only is apple pie one of the most delicious parts of fall, but it can also be very aesthetic. Using the crust as a prop in the creation of a beautiful pie is sure to impress your guests, family, or Instagram followers. This recipe from (Kristine’sKitchen) gives step by step instruction on how to create a tasty and beautiful pie.


For the filling

  • 8 cups peeled apples, slices ¼ inch thick
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ cup to ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

For the Pie Crust

  • 2 ¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 7 tablespoons ice-cold water

Remaining Ingredients

  • 1 tablespoon milk
  • Coarse turbinado sugar – optional


Make the apple filling

  1. Place the peeled, sliced apples in a large bowl.
  2. Add the vanilla, ¼ cup flour, granulated sugar, and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg, and salt over the apples. Stir to combine. Set aside while you make the pie crust.

Make the Pie Crust

  1. Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
  2. Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
  3. Add the ice-cold water and pulse just until the dough comes together.
  4. Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
  5. On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)

Assemble the Pie

  1. By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
  2. Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
  3. To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
  4. Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.
  5. Refrigerate pie for 30 minutes before baking.
  6. Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.
  7. Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
  8. Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
  9. Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.

Dulce de Leche Apple Pie

A slight boost in flavor from your traditional apple pie. Dulce de leche amplifies the sweetness of the apples creating the perfect fall treat. Let us know if you try this recipe from (Magnolia).


  • store-bought 9-inch double-crust deep-dish pie crust
  • 4 tablespoons (1/2 stick) salted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 5 pounds Honeycrisp, Golden Delicious, and/or Braeburn apples, peeled and thinly (about 12 cups)
  • 1/4 cup all-purpose flour
  • 1/4 cup dulce de leche, plus warmed dulce de leche for serving
  • 1 tablespoon milk
  • 1 tablespoon coarse raw (turbinado) sugar
  • 2 pints vanilla ice cream, for serving


  1. Lightly dust the counter with flour and roll one dough out to around 3 1/2 inches larger than a 9-inch deep-dish pie plate. Transfer the dough to the pie plate and carefully ease it to the edges of the plate. Trim the dough to an even 1/2-inch overhang all around. Transfer it to a baking sheet. Refrigerate it and the lined pie plate until needed.
  2. In a large saucepan, heat the butter over medium-high heat. When foaming, stir in the brown sugar, granulated sugar, cinnamon, allspice, and nutmeg. Gently stir in the apples. Cover and cook until the apples begin to soften and the liquid comes to a boil.
  3. Stir in the flour. Continue cooking until the apples are almost tender, 5 to 10 more minutes. Do not let the apples turn soggy or begin to break apart. Remove from the heat and cool to room temperature.
  4. Preheat the oven to 425°F.
  5. Use a slotted spoon to transfer the filling to the pie shell, mounding the apples in the center. Drizzle 1/4 cup of the cooking liquid over the apples. Heat 1/4 cup dulce de leche in the microwave for about 30 seconds until pourable, then drizzle it over the apples.
  6. Cover the pie with the top pastry round, turn under the edges, and crimp closed. Brush the top crust lightly and evenly with the milk and then sprinkle with the raw sugar. Cut six 2-inch slits in the top crust to release steam.
  7. Bake for 25 minutes. Reduce oven temperature to 325°F and continue baking until the crust is deep golden brown and juices bubble through the steam vents, about 45 more minutes. Shield the edge of the crust with foil if it browns too quickly.
  8. Cool to room temperature on a wire rack to set the filling before cutting. (Reheat the pie at 350°F for about 20 minutes if you would like to serve the pie warm.)
  9. Serve at room temperature or warm topped with ice cream and warm dulce de leche.
  10. Cover leftover pie and store at room temperature for up to 2 days.


Apple Pie Bars

The very best parts of an apple pie brought forth in the form of a bar. You really can’t go wrong with turning a classic fall recipe into the convenient form of a bar. (Pastry and Beyond) has a great, simple recipe that is sure to result in a delicious dessert.


Apple Filling

  • 4 ½ cups chopped apple cubes
  • 2 tablespoons granulated sugar
  • 2 tablespoons plus 1 teaspoon all-purpose flour
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Crust and Crumbles

  • 2 cups all-purpose flour
  • ¾ cup plus 1 tablespoon butter, cut in cubes, cold
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees. Grease an 8 in square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches of overhang on each side.

Crust and Crumbles

  1. Combine flour, cinnamon, and sugar in a large bowl.
  2. Add the cold cubed butter and cover with flour mixture so you can cut the butter into the flour mixture easily. You can use 2 forks or a pastry blender. Alternatively, you can rub with your fingertips.


  1. Spread 2/3 of the mixture into the oven-proof dish with a spoon.  Lightly flour the spoon to avoid it sticking to the flour-butter mixture. You can spread with your hand too. 
  2. Add the apple mixture over the dough and cover the apples with the remaining 1/3 dough. You can make some big crumbles by squeezing the dough with your hand.  
  3. Bake for 55 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before slicing. 
  4. You can let it cool at room temperature for 1-1.5.
  5. Once completely cool, lift the paper from the sides, remove the bars from the dish, cut into 16 pieces. 
  6. Keep in the fridge in an airtight container up to 4 days or freeze up to 3 months.


Apple Pie Enchiladas

You may be wondering if there may have been a typing mistake made here. Nope. Apple Pie Enchiladas are sure to be a hit as your critics will be shocked at the creativity shown in this dessert. (Maria’s Kitchen) has the perfect, simple recipe for this fun apple pie variation.


  • Hоmеmаdе Apple Pіе Filling or 1 (21 ounce) саn аррlе ріе filling
  • 6 (8 inch) flour tоrtіllаѕ
  • 1 tеаѕрооn grоund cinnamon
  • 1/2 сuр butter
  • 1/2 сuр whіtе ѕugаr
  • 1/2 cup brоwn ѕugаr
  • 1/2 сuр water


  • Prеhеаt оvеn to 350°F.
  • Buttеr a 9 x 13 іnсh bаkіng dish.
  • Sоftеn the tоrtіllаѕ іn thе mісrоwаvе if needed tо mаkе them еаѕіеr to rоll.
  • Spoon аbоut one hеаріng 1/4 сuр of pie filling ѕlіghtlу off the сеntеr оf еасh tоrtіllа, ѕрrіnklе evenly with cinnamon.
  • Rоll tоrtіllаѕ uр аnd place ѕеаm ѕіdе dоwn іn a grеаѕеd bаkіng dish.
  • In a mеdіum saucepan bring buttеr, white ѕugаr, brоwn ѕugаr аnd wаtеr tо a bоіl.
  • Reduce hеаt аnd ѕіmmеr fоr 3 mіnutеѕ, ѕtіrrіng соnѕtаntlу.
  • Pоur ѕаuсе оvеr enchiladas, sprinkle wіth еxtrа сіnnаmоn оn top if dеѕіrеd аnd lеt stand 45 minutes.
  • Bаkе іn рrеhеаtеd oven 20 minutes, оr untіl golden.
  • Serve wаrm wіth vanilla ісе cream, or whірреd сrеаm аnd tор wіth desired аmоunt оf саrаmеl ѕаuсе.


Apple Pie Bread

All the flavors of apple pie in the form of bread. This recipe from (Minyxgames) is about as easy as it gets.


  • 1 can apple pie filling, mashed
  • 1 yellow cake mix
  • 4 eggs, slightly beaten
  • 1 cup self-rising flour
  • 1 tablespoon cinnamon
  • 1 medium chopped apple


  1. Preheat oven to 325
  2. Combine all wet ingredients
  3. Add dry ingredients
  4. Fold in the chopped apples
  5. Pour into two greased loaf pans
  6. Sprinkle cinnamon and sugar on top
  7. Bake 35-45 minutes
  8. Let cool and enjoy!


Apple Pie Cookie Cups

The combination of these two classic desserts is sure to be a hit. Apple pie filling goes with just about everything in our opinion, but pairing it with an oatmeal cookie "cup" may be the best mash-up yet. This recipe from (delish) can be ready to serve in only 50 minutes.


  • 1 c. (2 sticks) butter, softened (plus more for cooking apples)
  • 1 1/4 c. brown sugar (divided)
  • 3/4 c. granulated sugar (divided)
  • 2 large eggs
  • 1 tsp. pure vanilla extract 
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 4 Granny Smith apples, peeled, cored, and finely chopped
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • Caramel sauce, for serving


  1. Preheat oven to 350°. Grease 2 muffin tins with cooking spray. In a large mixing bowl using a hand mixer, add butter, 1 cup brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.
  2. Using a medium cookie scoop, scoop dough into muffin tins, and press to flatten. Bake until cookie cups are golden brown and set, 18 to 20 minutes.
  3. While cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press shot glass down into the center of each cookie to create cups. Let cool in the pan for 10 minutes, then transfer to wire cooling racks to cool completely.
  4. Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add remaining 1/4 cup brown sugar, 1/4 c granulated sugar, cornstarch, nutmeg, and cinnamon and cook until soft and caramelized.
  5. Spoon apple filling into cups. Drizzle with caramel and serve warm or at room temperature.


Apple Pie Bites

Your favorite aspects of apple pie are brought into a bite size form. The effortlessness in consuming these bites is potentially dangerous but all worth it to taste the amazing flavors. This recipe can be found on (Cakescottage.com) and takes just 30 minutes to make.


  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted
  • ⅓ cup chopped walnuts or pecans
  • 1 Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls


  1. Heat oven to 375°F. Line cookie sheet with parchment paper. Set aside.
  2. Unwrap the crescent roll and separate the triangles.
  3. Combine sugar and cinnamon in a small bowl.
  4. Evenly spread butter onto each triangle.
  5. Sprinkle each triangle with a lot of sugar and cinnamon mixture, and sprinkle with the pecans or walnuts,
  6. Wash the apple and cut into 8 equal slices.
  7. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant.
  8. Arrange crescent roll croissant(bites) on a cookie sheet.
  9. Spread the remaining butter on each crescent roll croissant and sprinkle with additional sugar and cinnamon.
  10. Bake for 12-15 minutes, until golden.
  11. Remove from the oven and let cool for 10 minutes before serving.


We hope these recipes inspire you to bake a new variation of apple pie! Give us a shout at marketing@duluthpack.com if you have an apple pie recipe that the world deserves to know about!


Happy baking, friends!