Try this Easy Apple Pie Recipe recipe, or contribute your own.
- Carbohydrate 1.41022875 g
- Cholesterol 15.265 mg
- Fat 5.75881 g
- Fiber 0 g
- Protein 0.06035 g
- Saturated Fat 3.647128 g
- Serving Size 1 1 Serving (9g)
- Sodium 40.896 mg
- Sugar 1.41022875 g
- Trans Fat 0.403137999999999 g
- Calories 56 calories
Step-by-step
- Pre-Heat oven to 425
- Place one pie crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom.
- In a large bowl, mix together sliced apples, sugar, flour, cinnamon, nutmeg and lemon juice and spoon into pie plate.
- Randomly place small pats of butter on top of filling.
- Lay second pie crust on top and press the edges together (or wrap top edges underneath) to seal. Then cut slits into top crust to vent.
- Cover the edges of the crust with a strip of aluminum foil (shiny side out) to prevent burning.
- Bake for 15-20 minutes and then remove foil strip from the crust. Continue to bake for another 20-25 minutes, until apples are tender and the crust is golden brown.
- Cool pie before serving.
A golden, flaky pastry shell encases tender fruit infused with warm spice, releasing aromatic steam through precise vents upon removal from the oven. Baking this pastry requires careful attention to thermal management, particularly when managing crust edges that brown faster than the interior cooks. Shielding the perimeter with aluminum foil during the initial 15 to 20 minutes prevents excessive browning while the filling reaches 425 degrees Fahrenheit. Removing that foil halfway through allows the entire circumference to achieve a uniform color alongside fully softened fruit.
Freezing and Reheating Strategy
Unbaked assembled pastries freeze exceptionally well for future service. Wrap the unbaked pie tightly in plastic wrap followed by aluminum foil, then store it in the freezer for up to three months. Baking directly from frozen requires extending the initial high-temperature phase by roughly 15 minutes, keeping the foil shield in place longer to protect the outer ring. Alternatively, fully baked pies keep at room temperature for two days or inside refrigeration for up to five days. Reheat refrigerated slices in a 350-degree oven for 10 minutes to restore crispness to the bottom crust without overcooking the filling.
- Ventilation matters because trapped moisture turns the upper crust soggy instead of flaky.
- Measure flour by weight or spoon it into the cup to avoid a dense, pasty sauce.
- Butter distribution should remain uniform so the melting fat hydrates surrounding dry ingredients evenly.
