Lauren Hope Collective

Classic Apple Pie

Join me in the kitchen to celebrate National Pie Day with one of my favorites.

Lauren's Classic Apple Pie

Join me in the kitchen as I celebrate National Pie Day with one of my favorites a classic apple pie, and let me explain a bit about why a real estate agent, entrepreneur, and jewelry designer knows a thing or two about great pie. 

Like many military spouses, I have a background and training that is completely different than my current career. Prior to meeting my husband and embarking on my journey as an Army spouse, I was a professional of the culinary world. I was named best student chef by Food & Wine magazine and graduated top of my class at The Culinary Institute of America. I have worked at the Ritz Carlton, organized the certified Master Chef exam, and commanded a 4-diamond, 5-star restaurant as the Sous Chef of the historic Hilton Netherland Plaza hotel. Life sometimes throws you curve balls though, and I quickly realized that the Army doesn’t always move you to fabulous locations with 5-star restaurants. I had to pivot and transfer my creativity and skills into a different type of artistic career, making jewelry and owning a small business.

While I haven’t been professionally cooking, I haven’t lost my love of creating new recipes and perfecting and eating delicious food. I have worked hard tweaking and curating recipes throughout my life, and I want to share my favorites with you. I hate people that won’t share the recipe for the amazing morsel that I just consumed. Don’t they know that I would think fondly of them every time I recreate their perfect bite? For them to leave me without such savory goodness in my life, leaving me to hunt for that white whale of a recipe is just downright rude. I won’t be like them. I learned to share in kindergarten, so every so often, I am going to share my recipes here with you, so you too can enjoy the perfect morsel.

Lauren's Classic Apple Pie

Recipe by Lauren HopeCourse: Dessert


Cooking time





A classic pie crust and apple pie filling recipe. Perfect for making two 9 inch pies, so you have one to eat and one to share.


  • Pie Crust (Yield:  4 layers for 9” pies)   
  • Flour 1 ½ pounds

  • Butter, diced, frozen 1 pound

  • Water, room temperature 8 ounces

  • Egg Yolk 1 each

  • Half and Half ¼ cup

  • Cane Sugar ¼ cup

  • Apple Pie Filling (Yield: 2 9' Pies)
  • Apples, peeled, sliced 6 cups

  • Lemon Juice 2 Tablespoons

  • Vanilla 1 teaspoon

  • Brown Sugar ¾ cup

  • Cinnamon 1 Tablespoon

  • Nutmeg ¼ teaspoon

  • Flour 2 Tablespoons

  • Salt 1 teaspoon

  • Pie Crust 2 pies


  • Pie Crust
  • Combine flour and butter in a food processor. Pulse 10 times, until the mixture looks like crumbled feta.
  • Pour in water, pulse 5 times.
  • Turn dough out onto a floured surface and knead as little as possible, just until the dough pulls together. 
  • Divide dough into 4 pieces, wrap individually in plastic wrap, refrigerate for 1 hour.
  • Roll out dough on a floured surface until ¼” thick. Line pie tin, fill, cover with second dough layer. Crimp edges.
  • Mix egg yolk and half and half. Brush egg wash onto the top of the pie crust. Sprinkle cane sugar on top of the pie. Bake according to the filling recipe.
  • Apple Pie
  • Prepare pastry for 2 pies, placing bottom layers of dough in pie tins.
  • In a bowl, mix apple slices with lemon juice and vanilla.
  • In a separate bowl, combine brown sugar, cinnamon, nutmeg, flour, and salt. Mix pie spice into apples, blending well.
  • Fill pie crusts with apples, cover pies with the second layer of pie crust.
  • Crimp edges of pie crust.
  • Brush pie with egg wash and sprinkle with cane sugar.
  • Bake pie at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 45-55 minutes.

recipe notes

  • This recipe makes two 9 inch pie crusts and enough filling for two pies.

In the Kitchen with Lauren

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