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 theres 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 thats 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.
The Perfect Apple Pie: A Home Baker's Journey
For years, I've been on a quest for the perfect apple pie. Not just any apple pie, mind you, but a pie that evokes memories of warm kitchens, family gatherings, and the comforting aroma of cinnamon and baked apples. It's a pie that embodies the essence of home, a delicious reward for a day well spent. I've experimented with countless recipes, tweaking and adjusting until I finally discovered the one that consistently delivers that perfect balance of flaky crust, juicy apples, and warm spices. This journey wasn't about following a recipe blindly; it was a journey of discovery, learning to understand the nuances of baking, the interplay of ingredients, and the art of creating something truly special. Each failed attempt was a lesson learned, pushing me closer to perfecting my technique. This, my friends, is the result of that personal exploration, a recipe I wholeheartedly share, knowing it will bring joy to your kitchen and delight to your taste buds.
The Importance of the Ingredients The magic of this apple pie lies not only in the detailed instructions but also in the quality of the ingredients. I firmly believe that starting with the best possible ingredients is paramount. This means using fresh, ripe apples—the kind you'd happily snack on straight from the tree. The type of apple matters too. For a pie bursting with flavor and texture, I recommend a mix of tart and sweet varieties. The spices play a crucial role as well. I've experimented with various combinations of cinnamon, ginger, nutmeg, and allspice, discovering a balance that enhances the natural sweetness of the apples without overpowering the delicate flavors. The pie dough deserves its own spotlight. A perfectly flaky crust is the foundation of any great pie, and this recipe doesn't disappoint. The crust is buttery and tender, providing the ideal contrast to the warm, juicy filling. This is not a fast recipe. It requires time, patience and attention to detail. However, trust me, this pie is worthy of every minute you invest in it. It’s a labor of love that's undeniably worth the effort. The result is a pie that not only tastes exquisite but also reflects the care and passion that goes into its creation.
Beyond the Recipe: A Culinary Experience Baking, for me, is more than just following instructions; it's a sensory experience, a journey that engages all five senses. The anticipation as the aroma of warm apples and cinnamon fills the kitchen, the satisfying crackle of the crust as it bakes, the warm, comforting feeling as you share a slice with loved ones—these are the moments that make baking truly special. Making this apple pie is more than just making a pie; it's creating an atmosphere, nurturing memories, and expressing love through the art of baking. Every step is filled with a quiet joy and a sense of accomplishment. And when that first slice is finally served, and the warm, comforting flavors fill your mouth, every step, every minute you spent becomes worth it. Baking, to me, is about taking your time, enjoying the process, and celebrating those moments of culinary triumph. This apple pie is the embodiment of that philosophy, a culinary experience that will resonate far beyond the satisfaction of a delicious dessert.
Sharing the Joy Making this apple pie isn't just for myself; it's about sharing the joy of home-baking with others. The warm, inviting aroma of this pie is enough to entice anyone into the kitchen. It's something I cherish—that feeling of sharing homemade goodness, of creating something special that can unite people. And honestly, there's nothing quite as rewarding as seeing the happy faces of those who enjoy the fruit of your labour.
