On this straightforward apple pie recipe, tender, cinnamon-spiced apples fill a flaky, buttery crust. Prime it with vanilla ice cream for a mouthwatering fall dessert!
What do you search for in an apple pie recipe? Just a few years in the past, the primary time I volunteered to make a home made apple pie for my household’s Thanksgiving, I scoured the web in quest of the right one. I needed the filling to be juicy, however not so juicy that the pie wouldn’t slice. I needed it to be warmly spiced with cinnamon and spiked with lemon for tart, vibrant taste. The most effective apple pie recipe would yield slices thick sufficient to face as much as a giant scoop of ice cream, and it could have a flaky, buttery, easy-to-make crust.
That 12 months, I couldn’t discover an current apple pie recipe that I believed would come out simply the best way I needed it to, so I got down to make my very own. Since then, I’ve fastidiously examined and tweaked this recipe, and it’s now the one I like most. A mountain of tender apple slices fills an excellent golden brown crust. I made it for a household gathering just a few weeks in the past, and we ended up with out a single slice left. Fingers crossed you gained’t have one both.
Apple Pie Recipe Elements
Right here’s what you’ll have to make this straightforward apple pie recipe:
- Apples, in fact! The sort you select issues. In my view, the perfect apples for apple pie are Granny Smiths as a result of they maintain their form nicely and have a pleasant tart taste. For those who want much less tart apples, attempt utilizing Honeycrisp or Golden Scrumptious apples as an alternative. No matter you do, keep away from varieties like McIntosh or Purple Scrumptious, which break down when baked.
- Apple pie spice – This mixture of cinnamon, ginger, nutmeg, and cardamom provides heat, spiced taste to the filling.
- Brown sugar and cane sugar – For sweetness. I like the brown sugar’s molasses taste alongside the nice and cozy spices.
- Lemon juice and zest – For vibrant, zingy taste.
- Vanilla extract – It enhances the spices’ warming taste.
- Cornstarch – It thickens the apple juices right into a shiny sauce.
- My homemade pie crust – I’ll by no means make pie crust another approach! This recipe is straightforward to make within the meals processor utilizing easy components like butter, all-purpose flour, and apple cider vinegar, and it comes out flaky and tender each time.
- An egg – You’ll combine it with slightly water to make an egg wash, which can assist the crust brown because the pie bakes.
- Coarse sugar – Non-obligatory, for sprinkling over the crust.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements under.
Find out how to Make Apple Pie
My technique for the way to make apple pie has 4 elements:
- Making the crust.
- Making the filling.
- Assembling the pie,
- And baking it.
You’ll find my pie crust recipe here. Observe that you just’ll want to sit back the pie dough for not less than 2 hours earlier than rolling it out. For those who can, I like to recommend making it a day or two forward.
When you make the pie dough, you may get occurring the filling. Peel the apples and thinly slice them. Whisk collectively the sugar and spices in a giant pot, add the sliced apples and lemon juice, and stir to coat the apples. Then, allow them to sit at room temperature for half-hour, stirring from time to time, to attract out a few of their juices. Whereas they sit, make a slurry with the cornstarch and a couple of tablespoons water.
After half-hour, set the pot over medium-low warmth and prepare dinner till the apples soften barely, about 5 minutes.
Subsequent, increase the warmth to medium and add the cornstarch slurry. Cook dinner, stirring, till the apple juices bubble and thicken (simply 30 seconds or so) after which take away the pot from the warmth.
Fold within the lemon zest and vanilla and permit the filling to chill utterly. Tip: Unfold it in a big baking dish to assist it cool extra shortly!
Assembling and Baking The Pie
As soon as the pie dough has chilled for not less than 2 hours and the filling is totally cool, you’re able to assemble the pie.
Begin by forming the underside crust. Roll out one disc of chilled pie dough on a evenly floured floor. Discover my greatest suggestions for rolling out pie dough here! Switch the dough to a 9- or 9.5-inch pie plate, and press it firmly into the underside and up the edges. Tent the crust with plastic wrap and chill within the fridge for half-hour. Roll out the second disc of dough to make the highest crust, switch it to a baking sheet, and chill it as nicely.
Whilst you wait, preheat the oven to 425°F with a baking sheet inside it.
When the underside crust has chilled for half-hour, add the filling, place the highest crust on high, and crimp the sides to seal.
Brush the highest crust (however not the crimped edges) with the egg wash, and sprinkle with coarse sugar, if utilizing. Use a pointy knife to chop a number of steam vents within the high of the pie. Tip: These slits aren’t only for ornament! They permit moisture to evaporate from the pie within the oven, leading to a thicker filling. Don’t skip them!
Lastly, you’re able to bake the pie. Place the apple pie on the recent baking sheet within the oven. Bake for 20 minutes, then scale back the oven temperature to 375°F and bake for one more 45 to 55 minutes. You need the crust to be golden brown, and any seen juices ought to be effervescent.
Take away from the oven and permit to chill utterly earlier than slicing and serving. Take pleasure in!
Finest Apple Pie Recipe Ideas
- Don’t lower the cooling (or chilling) time quick. For the perfect apple pie, don’t skimp on chilling the pie dough or permitting the filling to chill. These steps be sure that the butter within the crust stays chilly till the pie goes within the oven, which leads to a young, flaky crust. And should you love actually clear slices of pie (i.e., ones that aren’t too juicy or watery), permit the baked pie to chill utterly, about 4 hours, earlier than serving.
- Bake it on a low oven rack. The most popular a part of most ovens is on the backside, close to the warmth supply. Baking the pie on a low rack locations the underside crust on this zone, making it much less prone to find yourself soggy after baking.
- Crust attending to brown? Foil is your buddy. For those who discover that your pie crust is golden brown nicely earlier than the low finish of the time vary, to not fear! Tenting any darkish areas with foil will stop additional browning. Cowl them up, and proceed baking till the crust has good colour throughout (should you’re utilizing a glass pie dish, test the underside and sides of the pie) and any seen juices are effervescent, sometimes 45 to 55 minutes after you decrease the oven temperature to 375°F.
- Get forward. Give your self a head begin on this apple pie recipe by making the pie dough and the filling a day or two forward. Each will hold for as much as 2 days within the fridge. Maintain the dough wrapped tightly in plastic wrap, and retailer the filling in an hermetic container. The pie itself is greatest on the day it’s baked, however it is going to hold for two days at room temperature. After that, stick it within the fridge.
Extra Favourite Baking Recipes
For those who love this apple pie recipe, attempt one in all these scrumptious baking recipes subsequent:
Apple Pie
Serves 8
- ⅓ cup packed brown sugar
- ⅓ cup cane sugar
- 1 tablespoon Apple Pie Spice
- ¼ teaspoon sea salt
- 4 kilos good baking apples, resembling Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
- 1 tablespoon contemporary lemon juice
- 3 tablespoons water
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 recipe Easy Pie Crust, chilled not less than 2 hours
- 1 massive egg
- Coarse sugar, elective
- Vanilla ice cream, for serving
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In a big pot, whisk collectively the brown sugar, cane sugar, apple pie spice, and salt. Add the apple slices and lemon juice and toss till the apples are evenly coated within the sugar and spices. Put aside for half-hour to attract among the juices out of the apples.
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In a small bowl, stir collectively 2 tablespoons of the water and the cornstarch till easy.
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Set the pot with the apples over medium-low warmth. Cook dinner, stirring, till the apples soften barely, about 5 minutes. Increase the warmth to medium and pour the cornstarch combination over the apples. Cook dinner, stirring, till the apple juices bubble and thicken, about 30 seconds. Take away from the warmth and stir within the lemon zest and vanilla. Permit the filling to chill utterly.
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Make the underside crust. Comply with the directions within the pie crust recipe to roll out the underside crust, leaving not less than a ½-inch overhang on all sides of the pie plate. Loosely cowl with plastic wrap and chill for half-hour. Prepare an oven rack within the backside third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside it.
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In the meantime, make the highest crust. Use the identical technique to roll out the remaining pie dough into a big, ⅛-inch-thick circle. Switch it to a baking sheet, loosely cowl it with plastic wrap, and place within the fridge till the underside crust has chilled for half-hour.
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Assemble the pie. In a small bowl, whisk collectively the egg and the remaining 1 tablespoon water. Put aside.
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Take away the underside crust from the fridge and pour within the cooled filling, mounding it barely within the middle of the pie. Gently roll the highest crust over your rolling pin, then unroll it over the stuffed pie. Press the surplus dough of the highest and backside crusts collectively to seal, then trim the dough so that there’s a ½-inch overhang on all sides of the pie plate. Tuck the dough below itself in order that the sting of the dough is consistent with the sting of the pie plate. Crimp the dough together with your fingers or a fork.
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Brush the highest crust (however not the crimped edges) with the egg wash and sprinkle with coarse sugar, if utilizing. Use a pointy knife to chop a number of steam vents within the crust.
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Place the pie on the recent baking sheet within the oven. Bake for 20 minutes, then scale back the warmth to 375°F and bake for 45 to 55 minutes, or till the crust is golden brown and any seen juices are effervescent. In case you have a glass pie pan, test the colour of the edges of the pie. They need to even be golden brown. If the crust is getting too brown earlier than 45 minutes, tent it with foil and proceed to bake.
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Permit to chill utterly earlier than slicing and serving, not less than 3 hours.
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Serve with vanilla ice cream.
I used Erin Jeanne McDowell’s cookbook The E-book on Pie as a useful resource in growing this recipe.
