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Homemade Apple Pie Recipe by Chef Paul Suplee

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Homemade Apple Pie Recipe by Chef Paul Suplee

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Adjust Servings:
5.5 ounces all purpose flour
8 ounces Butter
1/4 cup light brown sugar
1/4 cup ice water
3 granny smith apples peeled, cored, sliced 1/8 inch thick (3mm)
3 golden deliciuous apples peeled, cored, sliced 1/8 inch thick (3mm)
5 ounces Sugar
1 1/4 ounce cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon Lemon Juice
Pie Shine
1 part simple syrup (1 part sugar dissolved in 1 part simmering water)
1 cup corn syrup

This traditional apple pie recipe is brought to you by Chef Paul Suplee,  Associate Professor of Culinary Arts at Wor-Wic Community College.

  • 80 min
  • Serves 6
  • Medium


  • Dough

  • Filling

  • Pie Shine



When the holidays approach, people typically buckle down and decorate, cook, clean, and if they have a gaggle of kids as do we, they clean some more just to try to keep up.

And with cooking at the forefront of chores during these crazy times, we may find ourselves making the usual pumpkin pie, pecan pie or perhaps other fruit pies, such as apple, cranberry, combinations of the two, and more.

Now, I love a good pumpkin pie, and there is none finer than that cooked by my wife every Thanksgiving from our Halloween pumpkins. After they are roasted, the Mrs. will puree the tender flesh; excess water squeezed out through cheesecloth, and set aside to be used.

At this point you may be thinking, “Wait a minute, that’s not a pumpkin pie in the picture. This guy’s nuts.” And you would be correct on both counts. I am neither sane nor representing the photograph in this column sufficiently well as of yet.

While my wife makes the pumpkin pie, I make the good old-fashioned American apple pie. And for my wife, who likes tons of dough, I try to make it extra doughy. Freshly heated throughout, it goes amazingly well with Chesapeake Farms Vanilla and apple pie ice creams, from the eponymous local artisan creamery making their own goods from their herd of dairy cattle.

Come to think of it, I don’t think that I need to wait for the holidays to enjoy fresh ice cream and fruit pie. I may just have to jump into this right about now. Enjoy below a good-old traditional apple pie recipe.

How to Make Apple Pie

  1. Many people work this dough in a mixer or food processor. I would recommend rubbing the butter into the flour by hand. Stop before the butter becomes completely mealy, as many apple pie recipes indicate. If you do this right, you will have paper-thin sheets of butter throughout the dough, and when it is cooked, the moisture in the butter turns to steam, and gives you nice little flaky pockets, AKA flaky pie crust.
  2. Add the rest of the ingredients and add the water 15 ml (1 Tbsp) at a time. You don’t want the dough too wet, and when you can roll it up, wrap it and put in the fridge for 1 hour. Remove, and cut into 2 equal pieces, for top and bottom.
  3. Combine the filling ingredients, roll the dough into a 9” pie pan, fill and top with second piece. Crimp and brush with an egg wash.
  4. Crimp and cut vents in top. Bake at 168C (335F) for around one hour. At the 30-minute mark, start brushing with the pie shine, and do this one more time at the 45-minute mark.
  5. Remove when the apples offer no resistance to a knife inserted in the middle.
  6. Eat your pie, take a nap, and then go for a nice long jog!

Paul Suplee

Paul G. Suplee CEC, PC III is a private chef, college professor, writer, photographer & blogger who breathes food. Active in the professional food service industry since 1983, he has worked in a number of locations across the United States. Paul now teaches adult students near Ocean City, Maryland after an interesting four-year career as a high school teacher. No disrespect to the food stylist world or that of the food writer, but what you see and read from him, love it or hate it, is what you will get at his table. No blowtorches, no crisco-ice cream and no molasses in place of natural glazing, either in photo or word.

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