Apple Pie

About This Recipe

Apple pie is a classic dessert consisting of a pastry crust and a filling of sliced apples. Sugar is added to the apples, and spices such as cinnamon and nutmeg are commonly used. The bottom crust is typically placed in a pie dish, covered with the apple filling, and then topped with a second crust or a lattice design.

Why You’ll Love This Recipe

This recipe provides a foundational method for making a traditional double-crust apple pie. It yields a dessert with a flaky, buttery crust and a sweet, spiced apple filling. The process is methodical and follows standard baking techniques for a consistent result.

Ingredients

For the Pie Crust (for a double crust):

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6 to 8 tablespoons ice water

For the Apple Filling:

• 6 to 7 cups thinly sliced, peeled apples (such as Granny Smith, Honeycrisp, or a mix)
• ¾ cup granulated sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• Coarse sugar (for sprinkling, optional)

Step by Step Instructions

1. Make the Pie Crust: In a large bowl, combine the 2 ½ cups of flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat Oven and Prepare Filling:Preheat oven to 425°F (220°C). In a large bowl, combine the sliced apples, ¾ cup sugar, ¼ cup flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
4. Roll Out the Crust: On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish.
5. Add the Filling: Pour the apple mixture into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.
6. Top the Pie: Roll out the second disk of dough. Place it over the filling, or cut it into strips to create a lattice top. Trim and crimp the edges to seal. Cut a few slits in the top crust if it is solid to allow steam to escape.
7. Bake: Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired. Place the pie on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Cool: Transfer the pie to a wire rack and allow it to cool for at least 2 hours before serving. This allows the filling to set.

FAQ

What are the best apples for apple pie?

Firm, tart apples that hold their shape during baking are recommended. Common varieties include Granny Smith, Honeycrisp, Braeburn, and Jonagold.

Why is my bottom crust soggy?

A soggy bottom crust can result from juicy apples or insufficient oven heat. Pre-baking the bottom crust (blind baking) for 10-15 minutes before adding the filling can help prevent this. Ensuring the filling is bubbling before removing the pie from the oven indicates the bottom has cooked through.

Can I make apple pie ahead of time?

Yes, an unbaked apple pie can be assembled and frozen. It can be baked directly from frozen, though baking time will be longer. A baked apple pie can be stored at room temperature for up to 2 days or refrigerated for longer storage.

You Must Know

The texture of the apple filling is influenced by the type of apple used. Tart, firm apples provide structure and balance the sweetness of the sugar. Allowing the pie to cool completely is a critical step for the filling to thicken properly; cutting into a warm pie will result in a runny filling.

Storage Tips

Cover the cooled pie loosely with aluminum foil or plastic wrap and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Apple pie can be frozen, either baked or unbaked, for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator before baking or reheating.