Apple Pie
Apple Pie is a classic dessert that is always a hit with family and friends. This recipe is for a traditional apple pie with a flaky crust and a sweet, tart filling.
Apple Pie is a classic dessert that is always a hit with family and friends. This recipe is for a traditional apple pie with a flaky crust and a sweet, tart filling.
- Carbohydrate 12.8604615731497 g
- Cholesterol 3.81289062663513 mg
- Fat 1.44246515686686 g
- Fiber 0.172574995040894 g
- Protein 0.0280417187564644 g
- Saturated Fat 0.912100625390666 g
- Serving Size 1 1 Serving (15g)
- Sodium 10.2475000043806 mg
- Sugar 12.6878865781088 g
- Trans Fat 0.102584031293182 g
- Calories 62 calories
Step-by-step
- Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
- Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
- Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
- Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.
A properly baked apple pie features a golden-brown pastry that shatters delicately under the fork, encasing fruit that has softened completely without turning to mush. Achieving this texture requires resisting common shortcuts, specifically regarding oven temperatures. Many bakers fail by maintaining a constant moderate heat, which renders the bottom crust waterlogged before the fruit cooks through. Starting the bake at 450 degrees F for the first 10 minutes provides the initial thermal shock necessary to set the pastry fats before they melt entirely into the pan. Dropping the thermostat to 350 degrees F for the remaining 30 to 35 minutes allows the interior apples to steam in their own juices without scorching the sugar on the surface. Slicing the fruit uniformly matters just as much as thermal management. Pieces cut thicker than one-quarter inch will retain a raw crunch, while paper-thin slices disintegrate into paste. Apple varieties containing high pectin levels, such as Granny Smith or Braeburn, hold their structural integrity during the high-heat phase far better than mealy alternatives. Historically, early American iterations of this dessert relied heavily on unpeeled fruit and coarse sweeteners stored during winter months, but modern technique favors deliberate preparation to control moisture release. Dotting the top layer with butter creates an emulsion with the escaping apple juices and sugar, thickening the syrup into a cohesive glaze rather than letting it pool at the base of the crust. Letting the pie rest until it reaches room temperature allows that starch-and-sugar mixture to set properly, preventing the slices from collapsing entirely upon serving.
