This is my best apple pie recipe. As I write this post, the pie pictured is sitting half-eaten in the fridge, but it’s so delicious that it takes a lot of effort not to get up and grab another slice. is. But it’s only 10:30 a.m., so you should at least wait until after lunch, right?
Why is this homemade apple pie so delicious? Let’s start with the crust. It’s a perfect ratio for me, with a very flaky all-butter crust that’s thin and leaves enough chewy bits around the edges that I’m excited to eat the whole slice. The filling is simple but flavorful with tart (Granny Smith) apples and plenty of cinnamon and brown sugar. This pie isn’t greasy, but if you want a little more flavor, top it with vanilla ice cream. But I personally love it for what it is and it’s just so good. It’s a very classic dessert, similar to grandma’s apple pie. This tastes like Thanksgiving to me.
Related: This recipe combines my favorite pie crust recipe with homemade apple pie filling.
material
- apple
- brown sugar
- butter
- vanilla essence
- cinnamon
- cornstarch
- water
- all-purpose flour
- water
You can also brush the pie with an egg wash before baking it. And I like to sprinkle with turbinado sugar, sometimes called raw sugar. However, these are both optional additions that simply enhance the appearance of the pie and give the surface a golden brown color.
How to make apple pie from scratch
First, make the dough by mixing the ingredients. Add flour and salt to a large bowl and mix to combine. Finely chop the cold butter using a box grater. This is the secret to the best flaky pie crust! Add the cold butter to the flour mixture and mix with clean hands. The mixture will be crumbly and resemble small pebbles.
This only takes a few minutes. One of your goals is to touch and mix the pie crust as little as possible. This will give you the crispiest dough. If you process the dough too much, it can become rubbery or crunchy, like a giant cracker.
Add ice water and mix again with clean hands until the dough forms a ball. There is no need to knead the dough as it is pressed together. Divide into two and shape into small discs. Wrap in plastic wrap and store in the refrigerator until ready to use.
Next, make the filling. Peel the apples and remove the core. Cut into small pieces. Add sugar, butter, vanilla extract, and cinnamon to a medium saucepan. Cook over medium heat until melted. Add the apple slices to the pan and cook for 5 minutes until they begin to soften somewhat.
In a small bowl or cup, combine the cornstarch and water to form a slurry. Pour this into the pot and continue to simmer for 1-2 minutes. The liquid should start to thicken.
Lightly dust the counter and rolling pin with flour. Remove the dough from the refrigerator and unwrap it. Use a rolling pin to press down and stretch the dough. If it sticks to pins or the counter, sprinkle more flour on these surfaces.
Once you have the desired size of bottom dough, gently roll it around the rolling pin and transfer it to the prepared buttered pie pan. Then remove it from the pin.
Add the filling and cover with the top crust. Then crimp the edges. Prick the center a few times with a sharp knife to allow steam to escape as it bakes.
Cover the edges with aluminum foil or paper pie shield. Bake at 400°F for 25 minutes. Remove edges of foil and reduce oven temperature to 375°F. Bake for another 30 minutes.
tips for success
- Egg wash is an egg mixed with a few teaspoons of water. Then brush this over the top of the pie before baking to give it a golden hue. Black spots can occur if egg fluid accumulates in some areas. But personally, I don’t mind this somewhat, as I like the rustic look it gives to homemade pies.
- Do you have leftover fabric? Use cookie cutters to make some shapes and letters. You can also create fall leaves or spell out words like “apple pie” to give your creations a fun, Pinterest-worthy look. 🙂
- If desired, you can also add spices to the filling, such as nutmeg, allspice or ginger.
- Place the pie pan on a baking sheet before placing it in the oven. This makes it easier to catch water droplets and also makes it easier to remove from the oven with oven mitts on.
- Let cool for at least 30 minutes before slicing. This will firm up the filling a bit and make it less liquidy.
- Leftover apple pie can be stored, covered, in the refrigerator for at least 3 days.
See more great pie recipes
FAQ
What are the best apples to use in apple pie?
Granny Smith apples are a great variety to use in pie making because their acidity lowers sugar and imparts a complex flavor. That being said, any type of apple can make a great pie. Use Honeycrisp, Pink Lady, or Golden Delicious, depending on your preference.
What is Pi Shield? Why should I use Pi Shield?
A pie shield is a ring-shaped tool that prevents the edges of pie crust from burning while baking. You can make one out of aluminum foil, but you can also buy commercially available pie shields.
Does apple pie dough need to be blind baked?
No, this recipe does not require blind baking or pre-baking the dough. Some apple pie recipes call for this, but mine doesn’t.
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This recipe makes one double crust apple pie.
Instructions
-
First, make the pie dough. Add flour and salt to a large bowl and mix to combine. Finely chop the cold butter using a box grater. This is the secret to the best flaky pie crust! Add the cold butter to the flour mixture and mix with clean hands. The mixture will be crumbly and resemble small pebbles.
-
This only takes a few minutes. One of your goals is to touch and mix the pie crust as little as possible. This will give you the crispiest dough. If you process the dough too much, it can become rubbery or crunchy, like a giant cracker.
-
Add ice water and mix again with clean hands until the dough forms a ball. There is no need to knead the dough as it is pressed together. Divide into two and shape into small discs. Wrap in plastic wrap and store in the refrigerator until ready to use.
-
Next, make the filling. Peel the apples and remove the core. Cut into small pieces. Add sugar, butter, vanilla extract, and cinnamon to a medium saucepan. Cook over medium heat until melted. Add the apple pieces to the pan and cook for 5 minutes until they begin to soften somewhat.
-
In a small bowl or cup, combine cornstarch and water to form a slurry. Pour this into the pot and continue to cook for 1-2 minutes. The liquid should start to thicken.
-
Lightly flour the counter and rolling pin. Remove the dough from the refrigerator and unwrap it. Use a rolling pin to press down and stretch the dough. If it sticks to pins or the counter, sprinkle more flour on these surfaces.
-
Once you have the desired size of pie dough, gently roll it around a rolling pin and transfer it to the prepared buttered pie pan. Then remove it from the pin.
-
Add the filling, cover with the second rolled out dough and crimp the edges. Prick the center a few times with a sharp knife to allow steam to escape as it bakes.
-
Cover the edges with aluminum foil or pie shield. Bake at 400°F for 25 minutes. Remove edges of foil and reduce oven temperature to 375°F. Bake for another 30 minutes.
Precautions
Leftover pie dough? Use cookie cutters to make some shapes and letters. You can also create fall leaves or spell out words like “apple pie” to give your creations a fun, Pinterest-worthy look. 🙂
Place the pie pan on a baking sheet before placing it in the oven. This makes it easier to catch water droplets and also makes it easier to remove from the oven with oven mitts on.
Let cool for at least 30 minutes before slicing. This will firm up the filling a bit and make it less liquidy.
Leftover apple pie can be stored, covered, in the refrigerator for at least 3 days.
nutrition
Nutritional information table
apple pie recipe
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information is automatically calculated using Spoonacular. We recommend using your own nutritional calculations if necessary.
Source: A Beautiful Mess – abeautifulmess.com
