- BEST Apple Pie Recipe 2021 ❤️
- Apple Pie Ingredients
- How To Make Apple Pie — #1 Step
- How To Make Apple Pie — #2 Step
- How To Make Apple Pie — #3 Step
- How To Make Apple Pie — #4 Step
- How To Make Apple Pie — #5 Step
- How Long to Cook Apple Pie?
- Apple Pie Nutrition Facts
- The Best Apple Pie Recipe 2021
- Apple Pie Recipe Tips
- Apple Pie Origin
- Making Apple Pie — Transcript
- 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!
- Video: How to Make Old-Fashioned Apple Pie
- How to Make Apple Pie
- What Are the Best Apples for Apple Pie?
- Make the Crust Ahead
- How to Make the Apple Pie
- How Long to Bake Apple Pie
- Best Toppings for Apple Pie
- How to Store and Freeze Apple Pie
- More Great Apple Pie Recipes
- Homemade Apple Pie
- Ingredients
- Method
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.
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.
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Making Apple Pie — Transcript
Two friends talk about what they need to make apple pie.
Your browser does not support playing embedded audio. If the audio player above doesn’t work, click here to download the audio file. Mike: We have to make dinner tonight. I hope you remembered! Cathy: Oops, I forgot actually. What do you want to make? Mike: Well, I thought we could make that apple pie we did last time. what do you think? Cathy: Yeah, ok, that’s a good idea. Do we have everything we need? Mike: Mm, let’s go and have a look in the kitchen. Cathy: right, first, of course, we need some apples. Do we have any? Mike: Yes, we have a lot of apples. I bought ten only yesterday. How many do we have to use? Cathy: I think six large apples will be fine. Now, is there any flour? We have to use two and a half cups of flour. How much do we have? Mike: I think we’ll have to buy some flour. We don’t have much. Maybe only 200 grams. I’ll start a shopping list. ok, flour. What about cinnamon and nutmeg? Cathy: Well, for this recipe, we only need a little cinnamon and nutmeg. How much do we have? Mike: Oh, these containers are both full, so we don’t need any more. Now, we need a little salt. Cathy: OK, we have a lot of salt. Mike: And quite a lot of sugar, hmmm. it says in the recipe about a cup. Cathy: Oh. we don’t have any sugar! We can’t make apple pie without sugar. Write sugar on the shopping list. Mike: OK, I’ve got it. We need a little butter too. Did you buy any butter yesterday at the store? Cathy: No, I didn’t get any. How much do we need for the recipe? Mike: Well, it says 100 grams. I think we have some butter in the fridge. Cathy: Yes, we don’t have much but there’s enough. Mike: OK, I will go down to the store and buy these things we need. And we can start when I return. Источник Homemade Apple PieThis 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 PieHow to Make Apple PieWhat 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:
For more information on which apple varieties are best for baking, check out our Guide to Apples. Make the Crust AheadTo 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 PiePeel, 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 PieTo 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 PieThere’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 PieApple 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.
More Great Apple Pie RecipesHomemade Apple PieIf 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. Ingredients3 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 MethodPeel, 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. Источник |