My All-Time Favourite Apple Pie Recipe!
Again in my school days, I used to be a part of a service group that baked a whole lot of apple pies every fall for our annual fundraiser. I’ll ceaselessly keep in mind these lengthy nights spent alongside buddies in a bustling kitchen peeling, slicing, assembling, and baking — and naturally, sneaking just a few style checks alongside the way in which. After so many batches, I’d prefer to assume I’ve logged greater than my justifiable share of apple pie follow!
Ever since, I’ve continued tinkering with totally different apple pie recipes, testing totally different crusts, fillings, apple varieties, suggestions and tips. And this model is the one I’ve landed on as my ceaselessly favourite. The crust is completely buttery, flaky, and sprinkled with a crunchy of coarse sugar. The apple filling is completely balanced with a mixture of apples, sugars and warming spices. And every slice tastes like pure, nostalgic sweetness. ♡
Critically, this recipe is every thing I’d need in an apple pie. So whether or not you serve it heat with a scoop of vanilla ice cream or get pleasure from a relaxing slice the following morning (extremely advocate!), I hope you’ll give it a strive!
Recipe Suggestions
Listed here are just a few useful suggestions to make sure your selfmade apple pie seems completely golden and scrumptious each single time:
- Use a mixture of apples. Combining tart Granny Smiths and candy Honeycrisps provides the very best taste and texture steadiness.
- Preserve every thing chilly. Chilly butter, chilly shortening, and even chilled flour actually assist to create these flaky pastry layers.
- Don’t overwork the dough. Combine simply till the dough comes collectively, as a result of over-mixing will make it robust.
- Prepare dinner the filling first. Sautéing the apples helps management moisture so the pie doesn’t prove soggy. (“No soggy bottoms!”)
- Scale back the juices. Simmering the leftover apple juices right into a syrup intensifies taste and prevents watery filling.
- Chill earlier than baking. Pop the assembled pie into the fridge for 20–half-hour earlier than baking to assist it maintain its form.
- Tent if wanted. If the crust begins browning too quick, loosely cowl it with foil for the remainder of the bake.
- Cool fully. Let the pie relaxation for at the least 5 hours in order that the filling will set and slice cleanly.
Recipe Variations
When you’ve mastered the traditional, strive customizing your pie with considered one of these enjoyable twists!
- Add caramel. Drizzle just a few spoonfuls of caramel sauce over the apple filling earlier than sealing the crust.
- Combine in nuts. Stir in ½ cup chopped pecans or walnuts for a toasty crunch.
- Strive brown butter. Swap the melted butter within the filling for browned butter for a richer, nutty taste.
- Add a splash of bourbon. A tablespoon of bourbon or rum can add scrumptious depth and heat to the filling.
- Spice it up. Add a pinch of cloves, cardamom, or ginger for a extra complicated spice profile.
- High with crumble. Skip the highest crust and sprinkle the pie with a buttery oat crumble for a Dutch-style apple pie.
- Make it mini. Use small tart pans or muffin tins to bake particular person mini apple pies for events.
FAQ
A mixture of tart and candy apples is right — Granny Smith, Honeycrisp, Braeburn, or Pink Girl all bake fantastically.
Completely! Whereas selfmade dough tastes greatest, a good-quality refrigerated pie crust works nicely in a pinch.
The crust must be golden and crisp, and the filling must be effervescent by way of the vents or lattice.
Positively. Freeze the unbaked assembled pie for as much as 3 months, then bake straight from frozen, including 15–20 minutes to the bake time.
Extra Pie Recipes To Strive!
Searching for extra pie recipes to strive? Listed here are just a few of our faves:
Description
This traditional selfmade apple pie recipe incorporates a flaky, buttery crust full of tender cinnamon-spiced apples. It’s the proper cozy dessert for holidays or any time of 12 months.
Pie Dough (for high & backside crust):
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, chilly and minimize into small cubes
- 1/2 cup (105g) vegetable shortening, chilly and minimize into small items
- 6 to 8 tablespoons ice water
Filling:
- 2 kilos Granny Smith apples (about 4–5), peeled and sliced ⅛-inch thick
- 2 kilos Honeycrisp apples (about 3–4), peeled and sliced ⅛-inch thick
- juice of 1 lemon
- 1/3 cup granulated sugar
- 1/2 cup packed mild brown sugar
- 1 1/2 teaspoons floor cinnamon
- 1/2 teaspoon floor nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of high-quality sea salt
To End:
- 1 egg white (for brushing backside crust)
- 1 entire egg + 1 tbsp water (for high crust egg wash)
- coarse sugar for sprinkling
- Make the dough. Whisk collectively the flour and salt in a big bowl. Minimize within the chilly butter and shortening till the combination resembles coarse crumbs with pea-sized bits of fats.
- Add water and chill. Drizzle in ice water, 1 tablespoon at a time, mixing simply till the dough holds collectively. Divide into two discs, wrap tightly, and refrigerate for at the least 2 hours (or as much as 2 days).
- Put together the apples. Peel and thinly slice the apples, then toss them in a big bowl with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt.
- Prepare dinner the filling. Soften butter in a big skillet over medium warmth. Add the apple combination and prepare dinner 6–8 minutes, stirring often, till apples start to melt and launch juices.
- Scale back the juices. Switch apples to a bowl with a slotted spoon. Simmer the remaining juices within the skillet till thickened and syrupy, about 3–5 minutes. Stir in vanilla and pour over the apples. Let cool barely.
- Roll out the underside crust. On a floured floor, roll one disc of dough right into a 12-inch spherical and match it right into a 9-inch pie dish. Brush the underside and sides with egg white to assist seal.
- Add the filling and high crust. Spoon the cooled apple combination into the crust, mounding barely. Roll out the second disc and place over the filling (or weave right into a lattice). Trim and crimp edges.
- Brush and chill. Brush the highest with egg wash (1 egg + 1 tablespoon water) and sprinkle with coarse sugar. Chill the assembled pie within the fridge for 20–half-hour earlier than baking.
- Bake and funky. Bake at 425°F for quarter-hour, then cut back to 350°F and bake 45–55 minutes longer, till golden and effervescent. Tent with foil if the crust browns too rapidly. Cool for at the least 3 hours earlier than slicing and serving.
