Are you scared to make an apple pie from scratch? Are you looking for an outstanding apple pie that will impress? Look no further here is a tried and trued apple pie recipe that any baker can easily make!
So, what makes this apple pie so special? Let’s take a look at some key ingredients.
The type of apples does make a difference. I use granny smith, but I’ve successfully made it with other varieties. As long as you choose a hard, tart apple, the end result will be delicious. Honeycrisp apples are great for baking as well!
I’ve made this pie over and over again. I only make this pie a couple times a year and each time the friends and family I share it with agree that it is the best apple pie. So today I’m going to share how to make this holiday staple!
Where to start…
First off, making homemade pie crust, in my opinion, is non-negotiable! It all starts with a great crust! It only takes a few extra minutes to make your own, but the difference in flavor is undeniable.
The apples are tossed in an incredible mixture of butter and sugar which you boil on the stove, creating a caramel-like sauce. The cinnamon, nutmeg, and vanilla flavor is in this filing and it creates a warm fall-time aroma, that’s quite addicting!
My secret ingredient for the filling is some orange juice and zest mixed throughout the apple filling. This citrus brings brightness and cuts through the butter and sugar taste.
Here’s the trick to make the top crust golden brown and it’s so easy. The trick is an egg wash and a sprinkle of sugar in the raw. With this trick, the top layer of pie crust becomes flavorful, sweet, and turns that beautiful golden-brown color.
No, this is not a “healthified” recipe. This is a true Thanksgiving, indulging, stuff your face pie. Yes, there is a LOT of butter and sugar. This is a recipe that you for sure don’t want to cut any corners on.
This recipe is meant to be easy that any level of baker can make from scratch. This apple pie is worth every bite! Now it’s your turn to make it!
Happy Thanksgiving and Happy Holidays!
Classic Apple Pie
- 7 ounces (3/4 cup) unsalted butter, cold
- 2 1/4 cup all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1/2 cup ice water
- 2 teaspoons lemon juice or white vinegar
Apple Pie Filling
- 7-8 granny smith apples
- 1 ounce (2 tablespoons) unsalted butter
- 7 1/2 ounces (1 cup + 1 tablespoon) granulated sugar
- 1/2 teaspoon salt
- 2 ounces (1/4 cup) cold water
- 1 ounce (2 tablespoons) cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 1/2 teaspoon unsalted butter
- 1 orange, zested
For Crust Before Baking
- egg wash (1 whole egg + 2 TBSP water) for golden brown crust
- Sugar in the Raw for sprinkling optional
Cut butter into small pieces, put half the pieces into the freezer. Return the other half to the refrigerator.
Combine the flour, sugar and salt in the food processor and pulse a few times to mix. Add the chilled butter from the refrigerator to the dry ingredients until its a coarse meal texture.
Add the frozen butter to the food processor and pulse until the butter is in small but still visible pieces.
Combine the lemon juice (or vinegar) & ice water. Add 6 TBSP of the mixture to ingredients.
Pulse several times until combined. If to dry add liquid, if to wet add some flour.
Remove the dough to a well floured board, knead the dough until it forms a ball. Divide the dough into 2 and wrap each half in plastic.
Place the dough in the refrigerator to relax for a half hour but preferably overnight.
Apple Pie Filling
Peel, core and cut apples into wedges. Toss apple slices into lemon juice to prevent browning.
Over a medium heat, place butter and apples into pot, stir apples occasionally til they start to sweat.
Next, add sugar, salt, cinnamon and nutmeg. In a small bowl combine cornstarch and water mix together to create the slurry, set aside.
Cook apple til tender about 10-15 mins. Add orange zest and cornstarch slurry to the apples. Mix gently till the liquid has become a “gel or slime” consistency. Turn off heat, add 1/2 tsp butter. Set aside to cool down.
Putting the Pie Together
Preheat oven to 350°F.
Take half the dough and roll out on a well floured board. Roll out til 1/8 -1/4 in think round. Place the dough into a 9 inch pie pan. Trim excess dough (the goal is to have enough dough hanging over the edge, let dough sit for a couple minutes for the gluten to retract a small amount, if trimmed too much the dough will shrink a lot during baking). Crimping the edges to make a nice design.
Using a fork poke holes in the bottom of the dough so the dough, while pre-baking, won’t explode. Place a large piece of wax into the pie dough/pan, add dried uncooked beans or dried rice to the center of the wax paper. (this will help keep the shape of the bottom crust while baking).
Place the bottom crust into the preheated oven, bake for 15 minutes. This is to set the crust and to make sure its not soggy when the filling is baked in.
After 15 minutes, let the crust cool down completely. Place the apple filling into the pie crust.
Roll out the remaining half of pie dough on a well floured board. There is 2 ways I like the top crusts, the whole top covered and a small slit on the top to let the air escape. Way number 2 is the lattice (or basket weaved) pattern. Its the under over motion of the pie crust. Choose your design and have fun decorating the pie.
With a pastry brush, brush the egg-wash on all the dough. Sprinkle the raw sugar on top of the egg-wash for crunch.
Finally take a piece tin-foil and wrap the edges of the crust in it. This will prevent the crust from browning too much. Only the outer edge should be covered.
Place the pie into the oven and bake for 30 minutes. The top crust will start to get golden brown on top. After the timer goes off remove the tin foil and bake for another 10 minutes until the outer crust is golden brown.
Remove the pie from the oven and let cool at least completely before devouring!
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