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Best Recipe for Apple Pie Recipe

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4.3 from 73 reviews

  • Author: Maggie
  • Total Time: 5 hours 40 minutes
  • Yield: 10 servings

Description

This classic apple pie recipe features a perfect balance of tender, cinnamon-spiced apples and a flaky, buttery pie crust. Using a mix of Granny Smith, Gala, and Golden Delicious apples, the filling is cooked with warm spices and lemon for brightness, then baked to golden perfection. The method ensures the apples remain fork-tender yet hold their shape, yielding a luscious, gooey filling that’s ideal for slicing and serving with vanilla ice cream or caramel sauce.

Ingredients

Pie Crust

  • 1 homemade double pie crust (2 sheets of pie dough)

Apple Filling

  • 1/4 teaspoon lemon zest
  • Juice from half a lemon (2 tablespoons)
  • 5 pounds apples (about 11 large, preferably a mix of Granny Smith, Gala, and Golden Delicious)
  • 3/4 cup brown sugar (packed)
  • 3/4 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cardamom (optional)
  • 1 teaspoon vanilla extract

Topping

  • 1 tablespoon milk (for brushing on pie)
  • 1 tablespoon beaten egg (optional, for brushing on pie)
  • 1 tablespoon raw sugar (for topping pie)

Instructions

  1. Choose your apples: Select about 5 pounds of apples, ideally a mix of Granny Smith, Gala, and Golden Delicious varieties for the best flavor balance.
  2. Prepare the filling base: Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12-inch high-sided skillet and add juice from half a lemon (about 2 tablespoons).
  3. Peel and slice apples: Peel and slice the apples into 1/8 inch thick slices, peeling and slicing one apple at a time to prevent browning. Stir the sliced apples in the lemon juice occasionally to coat.
  4. Combine filling ingredients: Set the skillet over medium heat and add the brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently to combine without breaking the apples.
  5. Cook the filling: Cover the skillet with a lid and cook for 20 minutes, stirring every 3 minutes, until apples are fork tender but still hold their shape. Add a tablespoon of water if the mixture sticks.
  6. Finish filling: Remove from heat and stir in the vanilla extract. Transfer the filling with all the juices to a pan with a lip and cool completely in the fridge or freezer for about 30 minutes.
  7. Prepare the pie crust: Roll out one pie dough sheet and place it in a deep 9-inch pie dish, letting the excess dough hang over the edges.
  8. Add the filling: Scrape the chilled apple filling into the pie crust, spreading it evenly and making sure to include all the gooey juices.
  9. Top the pie: Add the second pie crust on top, either as a whole crust or a lattice pattern. Fold and crimp edges. Vent the pie by poking holes with a knife if using a whole crust.
  10. Chill the pie: Refrigerate or freeze the assembled pie for 20-30 minutes for a flaky crust.
  11. Preheat the oven: Place a baking sheet on the center rack and preheat the oven to 425°F (220°C) for 20-25 minutes.
  12. Prepare crust for browning: Before baking, brush the pie crust with milk or beaten egg (or both) to promote browning and shine. Sprinkle raw sugar over the top.
  13. Bake at high heat: Place the chilled pie on the hot baking sheet and bake at 425°F for 15 minutes until the edges start turning light brown.
  14. Protect the crust: Create a foil shield by cutting a circle from folded foil and place it loosely over the edges of the pie to prevent burning.
  15. Continue baking: Reduce oven temperature to 350°F (175°C) and return the pie to the oven. Bake for an additional 40-45 minutes until the edges are browned and the center is golden and bubbling.
  16. Cool the pie: Remove from oven and allow to cool completely on a wire rack for about 4 hours for the filling to set properly.
  17. Serve: Slice the pie and serve with vanilla ice cream or caramel sauce for enhanced indulgence.
  18. Store: Keep pie covered at room temperature for up to 2 days. Afterward, refrigerate to maintain freshness.

Notes

  • Use a mix of apple varieties for best flavor and texture.
  • Cooking the apples before baking ensures they are perfectly tender without becoming mushy.
  • Adding lemon juice prevents the apples from browning during preparation.
  • Brush the crust with egg wash for a glossy finish or milk for a matte look.
  • Letting the pie cool fully is essential to achieve the right filling consistency.
  • If a lattice crust is not desired, a whole top crust with vents works well.
  • Protect the crust edges with foil during baking to prevent over-browning.
  • Storing the pie at room temperature briefly enhances flavor before refrigerating.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/best-recipe-for-apple-pie-recipe/