Apple pie with sliced apples

American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

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Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

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Apple Pie From Scratch

Ingredients

• 2 ½ cups flour ( 315 g )
• 1 teaspoon salt
• 1 ½ sticks butter , 1 1/2 sticks, cold, cubed
• 8 tablespoons ice water , or as needed

• 2 ½ lb granny smith apple ( 1 kg ) , cored, sliced, peeled
• ¾ cup sugar ( 150 g )
• 2 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ lemon
• 1 egg , beaten
• 1 tablespoon sugar

• 1 scoop vanilla ice cream

Nutrition Info

• Calories 276
• Fat 2 g
• Carbs 60 g
• Fiber 4 g
• Sugar 27 g
• Protein 5 g

Estimated values based on one serving size.

Preparation

1. In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
2. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
3. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.

Ingredients

• 2 ½ cups flour ( 315 g )
• 1 teaspoon salt
• 1 ½ sticks butter , 1 1/2 sticks, cold, cubed
• 8 tablespoons ice water , or as needed

• 2 ½ lb granny smith apple ( 1 kg ) , cored, sliced, peeled
• ¾ cup sugar ( 150 g )
• 2 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ lemon
• 1 egg , beaten
• 1 tablespoon sugar

• 1 scoop vanilla ice cream

Nutrition Info

• Calories 276
• Fat 2 g
• Carbs 60 g
• Fiber 4 g
• Sugar 27 g
• Protein 5 g

Estimated values based on one serving size.

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Apple Pie Recipe & Video

This Apple Pie has two layers of buttery crisp pastry enclosing slices of tangy sweet apples covered with cinnamon sugar. It is an American classic. While perfect on its own, you may want to try it with a scoop of vanilla ice cream, a dollop of softly whipped cream, or with a slice of sharp cheddar cheese.

As far as what type of apples to use, I like to use a tart tasting apple with a firm texture so it will not lose its shape, and become mushy, when baked. Granny Smith, Honey Crisp, Gala, Golden Delicious, and Braeburn are some year round favorites. And I like to mix two or three different varieties of apples (in this video I used Granny Smith, Honey Crisp, and Gala) which gives a wonderfully complex flavor to the apple filling. Also, during the Fall, try to use locally grown apples as they have superior flavor and texture, and there is the added bonus of supporting your local farmers.

Lastly, when you pull the baked pie out of the oven there is the temptation to cut into it right away. Resist doing this. Fruit pies need several hours to set so that when you cut into them the fruit is juicy but their juices are nice and thick.

Apple Filling: Place the slices of apple in a large bowl and toss with the lemon juice. Add the sugars, ground cinnamon, nutmeg, and salt and toss to combine. Put the apples in a large strainer, cover with plastic wrap, and place over a large bowl (to capture the juices). Let the apples drain for about 1 to 2 hours.

While the apples are macerating, make the pie crust.

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Add about 1/4 cup (60 ml) water and process until the pastry just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half (about 335 grams each), f lattening each half into a round, cover with plastic wrap, and refrigerate for about one hour or until firm. ( This will chill the butter and relax the gluten in the flour.)

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it o n a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Apple Filling: After the slices of apples have macerated for about 1 to 2 hours, you should have about 1/2 cup (120 ml) of apple juice. Pour the juice into a saucepan. Place over medium high heat and boil the juices for about one minute. Then remove from heat. In a small bowl whisk the cornstarch with about 1/2 — 1 tablespoon water, until you have a thick paste. Whisk the cornstarch mixture into the apple juices. Return to heat and boil, whisking constantly, until the mixture is translucent (about 1-2 minutes). Let cool to room temperature.

Next, transfer the drained apples slices to a large bowl, add the cooled apple mixture, and toss to combine. Pour the apple filling into the chilled pie crust. Dot with the butter. Gently place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the unbaked pie while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack in the lower third of the oven and place a baking sheet on the rack before preheating the oven.

In a small bowl whisk the egg with the water. With a pastry brush, brush the top of the chilled pie with the egg wash and sprinkle with granulated white sugar or sparkling sugar. Set the pie on the baking sheet and bake for about 45 to 55 minutes or until the pastry is golden brown and the juices start to bubble through the slits. If needed, cover the edges of the pie with a pie shield or foil to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 days or in the refrigerator for 3 to 4 days.

Makes one 9 inch (23 cm) pie.

Apple Filling :

3 pounds (1.3 kg) tart apples (about 5 large), peeled, cored, and cut into 1/4 inch (.6 cm) thick slices

1 tablespoon lemon juice

1/4 cup (50 grams) granulated white sugar

1/3 cup (65 grams) light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon (1 gram) salt

1 1/2 tablespoons (15 grams) cornstarch

1/2 — 1 tablespoon water

2 tablespoons (25 grams) butter, cut into small pieces

2 2/3 cups (350 grams) all-purpose flour

1 teaspoon (4 grams) kosher salt

2 tablespoon (30 grams) granulated white sugar

1 cup (225 grams) unsalted butter , chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 — 120 ml) icy cold filtered water

Источник

Homemade Apple Pie

This is absolutely the best homemade apple pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right?

Video: How to Make Old-Fashioned Apple Pie

How to Make Apple Pie

What Are the Best Apples for Apple Pie?

It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:

• Granny Smith — Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked. So use no more than 2 Grannies in your pie, and combine with other varieties.
• Jonagold — A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking.
• Fuji — Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
• Golden Delicious — Yellow and sweet, holds its shape after baking
• Braeburn — Sweet and crisp, bakes up firm and juicy
• Cortland — Juicy and tart, relatively soft, great all purpose apple for baking
• Honey Crisp — Honey sweet and tart flavor, crisp and juicy, holds shape in baking
• Avoid Red Delicious apples for pies, they don’t cook well.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Make the Crust Ahead

To make apple pie, start with the crust. If you are making a homemade crust, you can make the dough a day or two ahead, and keep the dough disks chilled in the refrigerator. The dough recipe I’m recommending for this apple pie uses sour cream along with butter, and is especially delicious, flaky, and easy to make. If you would like to make an all-butter crust instead, see our All Butter Crust.

If using a store bought frozen crust, follow the directions on the crust package for working with the crust. (See our Review of the Best and Worst Store-Bought Pie Crusts.)

How to Make the Apple Pie

Peel, core and cut the apples, and sprinkle them with a little lemon juice or apple cider vinegar to keep from browning. Toss them with a little flour, sugar, cinnamon, allspice, nutmeg, and vanilla, and let the filling sit while you roll out the pie crusts.

Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out to 12-inch circles, about 1/8″-inch thick.

Line the bottom of a 9-inch pie plate and line with the rolled out dough. Trim the edges to a half-inch from the sides of the pie pan. Scoop the apples into the pie plate and create a mound in the center. Don’t worry if the apples are high in the pan, they’ll shrink as they cook.

Roll out the second pie dough disk. If you want to make a lattice pie, see our directions for making a lattice pie here. (It’s easy!) Otherwise, place the second round of rolled out pie dough over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges. Crimp with your fingers to seal.

Score the top in several places to create vents for steam to escape (no need if using a lattice top).

How Long to Bake Apple Pie

To bake, place the pie on a baking sheet (to catch the drippings) in a 375°F oven and bake for 20 minutes, or until the top starts to lightly brown, then lower the temp to 350°F and bake anywhere from 45 minutes to an hour or more longer.

The way you know that the apple pie is done is that the juices are noticeably bubbling. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.

At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the pie about halfway through the baking with foil.

Let the pie cool for an hour before cutting into it, and serve it plain or with whipped cream or vanilla ice cream!

Best Toppings for Apple Pie

There’s nothing better than a slice of warm apple pie with a scoop of vanilla ice cream, right? For something a little different, try cinnamon ice cream instead. You could also top it with homemade whipped cream or caramel sauce.

How to Store and Freeze Apple Pie

Apple pie will easily last a couple of days, lightly covered with plastic wrap or aluminum foil, on your counter at room temperature. (Keep the any wrapping loose, so the crust can breathe. Otherwise it will loose its crispness.)

After a couple days, you can keep the pie chilled for a few more days in the fridge. If you want, warm the pie in a 350°F oven for 5 to 10 minutes before serving.

• To freeze the unbaked pie, wrap the assembled pie in plastic wrap, with as much air pressed out as possible. Then wrap the pie in a layer of foil; this will help keep the plastic wrap in place. Freeze for up to a month. When ready to bake, remove it from the freezer, unwrap, and place it into the oven. Bake as directed, adding on about 15 minutes to the baking time, or until the top is golden and the filling is bubbling.
• To freeze a baked pie, wrap and freeze the pie as above. When ready to serve, unwrap and let the pie thaw at room temperature. Warm it up in a 350°F oven for about 15 minutes to crisp up the top and warm the filling.

More Great Apple Pie Recipes

Homemade Apple Pie

If the crust looks like it’s getting too browned, take a large piece of aluminum foil and place on top of the pie in the oven. No need to wrap it around the pie, just place it on top. That will keep the top from browning further.

Pies always seem to take longer to cook than one expects. (Perhaps it’s because we’re always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents.

I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier.

Ingredients

3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish)

1 tablespoon lemon juice or apple cider vinegar (to toss with the sliced apples so they don’t brown as you slice them)

1/2 cup to 2/3 cup sugar , depending on how sweet you like your pie

3 tablespoons all purpose flour for thickening

1/2 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 tablespoon brandy , optional (if you have Calvados apple brandy, use it!)

1 teaspoon vanilla extract

1 double crust sour cream pie dough, OR all-butter crust, OR your favorite pie crust recipe

For the egg wash:

1 large egg yolk

1 tablespoon cream

Method

Peel, core and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.

As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.

Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.

Then sprinkle with brandy and vanilla extract and stir to coat all the apples.

Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

Remove one disk of pie dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.

As you roll out the dough, check to make sure it isn’t sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.

Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.

Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn’t browning too much. When it’s nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)

Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

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