Home baked apple pie

BEST Apple Pie Recipe 2021 ❤️

After hundreds of Apple Pie recipes tested by our expert team, we chose the best Apple Pie recipe of 2021! Learn how to make in 5 easy steps! This apple pie is my family’s most requested pie during the holidays. This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust. Now it’s time to give you guys the perfect classic apple pie recipe.

Apple Pie Ingredients

• 1/2 Cup Sugar
• 1/2 Cup Packed Brown Sugar
• 3 Tablespoons All-purpose Flour
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Nutmeg
• 6 To 7 Cups Thinly Sliced Peeled Tart Apples
• 1 Tablespoon Lemon Juice
• Pastry For Double-crust Pie (9 Inches)
• 1 Tablespoon Butter
• 1 Large Egg White
• Additional Sugar

How To Make Apple Pie — #1 Step

How To Make Apple Pie — #2 Step

To make apple pie filling, start by thinly slicing, coring, and peeling the apples. Apple peels tend to get chewy when cooked it’s always best to peel the apples first.

With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake.

In a large bowl, toss apples with lemon juice to keep from browning. Add the sugar mixture from step 1 over the apple chunks and mix them together.

How To Make Apple Pie — #3 Step

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

Trim the edges to a half-inch from the sides of the pie plate. Fill with apple mixture. Mound the apples in the center.

Add the butter into cubes by spreading them over the apple filling. I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer.

How To Make Apple Pie — #4 Step

Gently place the second round of pie dough over the apples. Trim the extra dough from the edges and pinch the edges to create a crimp.

Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan. Make sure edges are sealed together. Crimp with your fingers to seal.

How To Make Apple Pie — #5 Step

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.

Use a sharp knife to cut slits in the top of the pie crust for steam vents. Cut 4-5 slits in the top crust to allow steam to escape.

Brush the apple pie with the beaten egg and sprinkle with the sugar. Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.

How Long to Cook Apple Pie?

Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Cover edges loosely with foil and bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.

The way you know that the apple pie is done is that the juices are bubbling noticeably. The filling should be visibly bubbling, which you should be able to see through the steam vents. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.

Transfer the apple pie to a rack to cool for at least 1 hour. Let the pie cool for a while before cutting into it, as the filling will thicken as it cools, making it easier to slice. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream!

Apple pie will easily last a couple of days, wrapped with plastic wrap, on your counter at room temperature. Beyond that, you can keep it chilled for a few more days in the fridge. To freeze, wrap the pie tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 3 to 4 months.

You may freeze the uncooked pie, but don’t brush it with egg or dust it with sugar beforehand. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Thaw out the apple pie in the fridge and then reheat it in a 350 F degree oven for 30 minutes or until warm.

Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

Apple Pie Nutrition Facts

The Best Apple Pie Recipe 2021

This is the best Apple Pie recipe of all time! Of all the American classic foods, Apple Pie is king, or at least somewhere up at the top of the list, right? What’s better than a sweet warm slice of Apple Pie topped with a dollop of whipped cream or a scoop of vanilla ice cream? Apple pie has inspired so many of my recipes. Plus, Apple Pie is the perfect dessert for any season, holiday and or occasion where dessert is welcome. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need.

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 and spices. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe.

While you know the warm, flaky crust and sweet, juicy filling in this apple pie recipe will be foolproof, you may encounter a dilemma deciding which apple to use for your filling. For the best apple flavor, use more than one variety of apple in your filling.

Use apples that will hold their shape during baking: Jonagold, Granny Smith, Ginger Gold, Cameo, Northern Spy, and Delicious are some good choices. This homemade Apple Pie Recipe is a classic and a favorite dessert for any time of the year. This apple pie recipe is a classic favorite and easy to make.

A Classic Apple Pie made completely from scratch that’s buttery, flaky, easy to make, and perfect for any time of the year. This old fashioned homemade apple pie recipe produces a flaky pastry crust and juicy apple filling. The Best Homemade Apple Pie!

Best Apple Pie Recipe

Apple Pie Recipe Tips

This apple pie recipe is already perfect, but if you want it to look as perfect as it tastes, we have a few expert recommendations for you. First, refrigerated pie crusts should be baked in either glass or dull-metal pie pans.

A dark pan will cause too much browning while a shiny pan will prevent your pie from achieving the golden-brown crust that makes apple pie irresistible. Speaking of overbrowning, to prevent your crust from burning, cover the edges with strips of foil halfway through the bake time. When you use refrigerated pie crust, you must allow the dough to soften before you use it.

Читайте также:  Как скинуть бета версию айос с айфона

To make a classic apple pie recipe, begin with a double pie crust. If you’re using a store bought pie crust you won’t have as much to do. Otherwise you will have difficulty pressing the dough and getting it to adhere to the pie plate.

You can reduce the sugar by half in this recipe or use a sugar substitute made for baking and save a few calories! Toss all of the apple pie ingredients together. In this apple pie filling, the addition of a bit of flour helps to absorb the liquids that the apples release when they bake. The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. 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. 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 apple pie about halfway through the baking with foil. No need to wrap it around the pie, just place it on top.

That will keep the top from browning further. 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. For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

If you’ve got time, prepare the apple mixture the night before and let them sit overnight in your fridge. The sugar will draw out the liquid from the apples, giving you a moist pie filling. Drain the juice from the apple mixture and reduce it in a sauce pan until it’s thick and syrupy, then add it back to the apples. You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.

Apple Pie Origin

Americans had made the apple truly their own. But the apple pie isn’t a uniquely American dish either. Apple pie is a longstanding symbol of America, but the dessert didn’t actually come from America, and neither did the apples. Apples are native to Asia, and have been in America about as long as Europeans have. In fact, the first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron in addition to apples.

There were other differences, too: early apple pie recipes generally didn’t include sugar, and their pastry crust was “coffin” pastry, which was intended as an inedible container, not a part of the pie. There are also recipes for Dutch apple pies as far back as 1514.

According to Melissa Blevins for Today I Found Out, the early colonists of Jamestown brought European apple tree cuttings and seeds with them.

Источник

Apple Pie

Apple pie is an American classic that everyone should know how to make. Hundreds of thousands of people search for the best version. And folks, we’re being 100% serious when we say THIS. IS. IT. Every Fall, we turn to our recipe because we think it’s, well, pretty perfect. We like to fill our homemade flaky, buttery, lattice crust with a combination of apples for an irresistibly sweet-tart filling. You’ll know the pie is ready to come out of the oven when the filling bubbles and the crust is golden. Answers to common pie making questions below.

Do I need to make my own pie crust?

Our basic pie crust (below) is just the right amount of flaky and – most important – easy to work with. But if you don’t feel like making your own, you can swap in store-bought refrigerated dough for the bottom crust and the lattice.

Can I make the pie dough ahead of time?

Absolutely. Pie dough keeps well in the refrigerator for up to 2 days and in the freezer for a couple of months. Just make sure to wrap it well with plastic wrap.

What kind of apples are best?

Our favorites: Granny Smith, Honeycrisp, and Gala. We like using a combo for the ultimate apple pie! Mutsu, Braeburn, and Jonagold are also great!

How can I keep my apple pie from being too watery?

In this recipe we add a little flour to thicken the pie mixture, but we’re also relying on the natural pectin that exists in apples. Pectin is a naturally occurring polysaccharide (a carbohydrate) that exists in apples and berries that, when mixed with sugar and heated, can create that perfect jammy consistency we’re looking for in an apple pie. If you find that your pies are coming out a little watery, a big culprit may be the type of apples you’re using. Tart apples, such as Granny Smiths, have higher levels of pectin and can help achieve that perfect texture.

Additionally, if you’re not using a lattice top crust, make sure to vent your pie. Without venting, steam will build up in the pie while baking and cause more water to get trapped in the pie, leading to a runnier pie mixture.

How can I keep my crust from getting soggy?

We don’t think this should be a problem, but if you are consistently getting the dreaded «soggy bottom» you might want to try blind baking your bottom crust. Simply lay down some parchment and some pie weights or dry beans and bake until just lightly golden. Fill your pie and follow the rest of the recipe as written.

What can I top this pie with?

Whipped cream and Cool Whip are our number one pie toppers. If you love sweet/savory, whisk a bit of sour cream or creme fraiche into the whipped cream. A drizzle of caramel or chocolate sauce is a sure win as well!

What is the best way to store apple pie?

While pie doesn’t last long in the Delish kitchens, we understand leftovers happen. Opt for storing the pie at room temperature for up to a few days. Anything beyond that, please refrigerate or freeze the pie, here’s how.

Room temperature: Wrap the pie tightly in plastic wrap, or store in an airtight container. Keep at room temperature for up to 3 days.

Refrigerator: If longer than 3 days, store the pie wrapped tightly in plastic or in an airtight container for up to 5 days.

Freezer: Apple pie freezes nicely. Wrap tightly in plastic or place in an airtight freezer safe container. Freeze for up to 3 months. Thaw completely at room temperature for 1-2 hours before reheating and serving.

Want to make apple pie a little more healthy? Try out these adorable Apple Pie Baked Apples! And if you tried making this American classic, let us know how it went in the comments below.

Источник