Welcome to the delightful world of homemade apple pie! This classic dessert is perfect for family gatherings or just a cozy night in. Let’s dive into making a pie that’s bursting with flavor!
Tips for Success
One of the secrets to a great apple pie is using a mix of apples for a balance of tartness and sweetness. Trust me, you’ll love the combination of Granny Smith and Honeycrisp!
Favorite Parts
The best part? The aroma of cinnamon and baked apples wafting through your kitchen while it bakes. It’s absolutely heavenly!
Ingredients
- Apples:
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Instructions
- Prepare the Apples:
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Step 1- Peel, core, and thinly slice apples: Peel, core, and thinly slice apples. I use a johnny apple peeler which does all three at once. Make sure the apple slices are relatively thinly.
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Step 2- Make the Apple Pie Filling: Apple Pie Filling: Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside. Melt butter in a large skillet over medium heat. Once melted, add the apples and lemon juice. Sprinkle the sugar mixture over the top and gently stir to coat. Cook the apple mixture for 3-5 minutes, until the apples are slightly tender. Sprinkle the flour and cornstarch over the apples and toss until well combined.
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Step 3- Cool the Filling: Remove from heat and allow to cool to room temperature. Optional: Pour the apple pie filling out onto a baking sheet to cool faster.
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Step 4- Preheat the Oven: Preheat oven: Place a large baking sheet on the middle rack of oven and preheat the oven (with the pan inside) to 425 degrees F. (Cooking the pie on a hot baking sheet will help the bottom crust crisp and not get soggy.)
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Step 5- Roll Out the Pie Crusts: Roll out pie crusts: Remove one disc of pie dough from the refrigerator and roll it out to about 12 inches in diameter. Place crust inside a 9-inch pie plate. Refrigerate while you roll out the second, top pie crust.
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Step 6- Assemble the Pie: Assemble: Remove the pie pan from the fridge and pour the apple pie filling into it. Cover with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow steam to escape, or make a simple lattice crust. Pinch the pie dough edges together to seal. Crimp pie edge.
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Step 7- Brush with Egg Wash: Brush with egg wash: Mix 1 egg with 1 Tablespoon milk or water. Lightly brush the top of the pie with egg wash and sprinkle with remaining Tablespoon of sugar.
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Step 8- Bake the Pie: Bake: Place pie in oven on top of hot baking sheet and bake for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F. Continue to cook until the filling is bubbling and the crust is golden, about 30 to 40 more minutes. If the crust is getting too browned, Tent a piece of aluminum foil over the top.
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Step 9- Cool the Pie: Cool: Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.
Nutrition
- Calories: 320, Fat: 14g, Carbs: 48g, Protein: 2g
Cooking techniques
Key techniques include peeling and slicing apples uniformly, creating a filling that balances flavors, and baking on a hot sheet for a crisp crust.
Variations or substitutions
Feel free to experiment with different apple varieties, like Fuji or Braeburn, or add cranberries for a tart twist!
Storage tips
Store any leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to a week.
