The apple pie taste better when you added

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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Ultimate apple pie

Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

Freezable

Nutrition:

Highlight	Nutrient	Unit
kcal	695
fat	33 g
saturates	20 g
carbs	95 g
sugars	32 g
fibre	4 g
protein	9 g
low in	salt	0.79 g

Ingredients

For the filling

• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour

For the pastry

• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 2 eggs
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Method

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

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Perfect Apple Pie Recipe

Note: For best results, pair this recipe with our Easy Pie Dough recipe. See our article on the best apples for pies to select good apples. You can use hot cider in place of water to soak the apples. The cider can be saved for drinking.

Ingredients

• 4 to 4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
• 3 quarts boiling water (or cider, see note)
• 10 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
• 1/4 teaspoon cinnamon (or more, to taste)
• 1/4 teaspoon salt
• 2 to 4 tablespoons cornstarch (see note)
• 1 recipe Easy Pie Dough
• 1 egg white, lightly beaten

Directions

Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.

Roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Add filling, discarding any excessive juices in the bottom of the bowl. Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 an inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. Cut 5 slits in the top with a sharp knife for ventilation.

Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.

Notes

For a looser, juicy pie, use 2 tablespoons of cornstarch. For a firmer filling that holds its shape more when sliced, use up to 4 tablespoons cornstarch.

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