Our Favorite Apple Pie
We realize our apple pie recipe may seem longer than others, but dont let that scare you off. Weve simply added as many tips to the recipe to ensure you make the best apple pie possible. Use our recipe to achieve apple pie with perfectly cooked not mushy apples surrounded by a thickened and tasty sauce all baked inside a flaky, golden brown crust. The pie crust recipe we use for this apple pie is the same as all other pies. This Flaky Pie Crust Recipe never fails us. You can use any pie crust for this pie but, for the best results, we highly recommend our recipe.
We realize our apple pie recipe may seem longer than others, but dont let that scare you off. Weve simply added as many tips to the recipe to ensure you make the best apple pie possible. Use our recipe to achieve apple pie with perfectly cooked not mushy apples surrounded by a thickened and tasty sauce all baked inside a flaky, golden brown crust. The pie crust recipe we use for this apple pie is the same as all other pies. This Flaky Pie Crust Recipe never fails us. You can use any pie crust for this pie but, for the best results, we highly recommend our recipe.
- 1 teaspoon ground cinnamon
- 1 egg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon butter
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1/2 cup (100 grams) granulated sugar
- pie dough for top and bottom 9-inch pie chilled (see ourâ flaky pie crust recipe)
- 4 pounds baking apples (7 to 8 apples) see notes for suggestions
- 1/2 cup (100 grams) light or dark brown sugar
- 2 tablespoons cornstarch or use 4 tablespoons tapioca flour/sta
- Carbohydrate 0.348173055555961 g
- Cholesterol 3.38923611256456 mg
- Fat 1.31324625054832 g
- Fiber 0.192302773104774 g
- Protein 0.0384723611168573 g
- Saturated Fat 0.828722500347258 g
- Serving Size 1 1 Serving (204g)
- Sodium 73.7714722261161 mg
- Sugar 0.155870282451187 g
- Trans Fat 0.0993796944828288 g
- Calories 13 calories
Step-by-step
- Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.
- Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
- Roll out the first half of pie dough on a lightly-floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.
- Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
- Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.
- Position an oven rack towards the center of the oven, and then heat the oven to 400 degrees Fahrenheit (200C).
- Toss cornstarch (or tapioca) with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie. Fill the pie until apples are mounded at the same height as the edge of the pie crust. If you have too many apples, save them (see notes).
- Pour the juices that have accumulated at the bottom of the bowl over the apples. (If it looks like there’s more than 3/4 to 1 cup of liquid, you might want to leave some behind, see notes below). Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.
- For a double crust pie, place the second pie dough round over the filling or cut it into strips and lattice the top (See our video in the article above or read this tutorial for how to lattice pie crust). If you are not adding a lattice crust and instead are adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to vent.
- Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).
- Whisk the egg with a tablespoon of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.
- Place the prepared pie onto a baking sheet lined with parchment paper (this can be the same lined baking sheet used for chilling the top crust). Bake the pie for about 75 minutes, turning a few times for even browning.
- If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.
- Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Another way to check for doneness is to use an internal thermometer. Pierce the pie in the middle then test the temperature. The pie is done when it reads 195 degrees Fahrenheit (90C). Piercing the pie is also a nice indication of how soft the apples are. If they feel too crunchy, the pie needs more time.
- Be sure to cool the pie, without slicing into it, for at least 1 hour, preferably longer. Keep in mind that the pie filling does not fully thicken until it is completely cooled. So, for the absolute best results, cool the pie to room temperature, and then place it into the refrigerator for an hour or two.
- Waiting to cut into the pie until cool will prevent a soggy slice.
- Leftover pie will keep, at room temperature, for 2 to 3 days or in the refrigerator up to a week. Rewarm slices in a 350 degree Fahrenheit oven for 5 to 10 minutes before serving them.
Cornstarch does the heavy lifting in transforming sliced baking apples into a cohesive, sliceable filling by binding excess fruit juices as heat activates its thickening properties. When substituting tapioca flour or starch for cornstarch, use a four-tablespoon quantity to match the thickening power of two tablespoons of cornstarch. Macerating the fruit with sugars and spices for one full hour draws out excess moisture before baking, which prevents the bottom crust from turning soggy and guarantees that the starch has enough raw liquid to hydrate properly. Rolling the chilled dough outward from the center while frequently lifting and rotating it ensures uniform thickness without developing tough gluten strands from overworking. As the pie bakes inside a four-hundred-degree oven, internal starches gelatinize and trap the bubbling juices. If the crust begins to darken prematurely around the edges before the interior reaches one hundred ninety-five degrees Fahrenheit, tent a loose foil dome over the top to halt browning without trapping steam. Allowing the baked pie to rest undisturbed at room temperature for at least one hour lets the filling molecules set fully so individual slices hold their structural integrity on the plate. Leftover portions store safely at room temperature for up to three days or inside the refrigerator for a week, and reviving chilled slices in a three-hundred-fifty-degree oven for five to ten minutes restores the crispness of the pastry.
