It’s apple season and the most delicious way to enjoy it is with a slice of warm Apple Pie! This pie is perfect for the fall season and especially Thanksgiving. For more delicious pies, try my Banoffee Pie, Coconut Cream Pie, and No Bake S’mores Pie.
Apple Pie is America’s most favorite pie and this one is sure to become yours!
With a flaky double crust and sweet apple filling seasoned with warm spices, what’s not to love?
Don’t let this year end without making this classic dessert!
How to Make Apple Pie: Make the Crust: Mix the flour and salt together and then cut the butter and shortening into it until it resembles pea-sized crumbs. Add the water one tablespoon at a time until dough starts to come together. Shape into two discs, wrap in plastic, and chill in fridge for at least 30 minutes or up to 3 days. Make the Filling: Peel, core, and slice the apples. Slices should be equal thickness of about 1/3 inch thick. Toss the apples together with the lemon juice, sugar, flour, cinnamon, nutmeg, and ginger. Place the bowl of apples in the fridge for 30 minutes. When ready to assemble the pie, place only the apple slices in the pan and discard the liquid in the bottom of the bowl. Assemble the Pie: Roll out one disc of dough on a lightly floured surface until 12-inches in diameter. Transfer to a 9-inch pie dish. Place the apple slices in the bottom crust (make sure you discard the juices). Roll out remaining dough and place on top of the apples. Trim, seal, and flute edges. Cut slits in the top to allow steam to escape. Brush egg wash over the crust and sprinkle with the coarse sugar. Bake: Bake at 400℉ for 45-55 minutes. Cool on a wire rack. Let rest 2-4 hours for filling to set up.
What is the Best Apple for Apple Pie?
The most popular type of apple used in apple pie is Granny Smith.
This tart green apple holds up and has a bright tart taste that pairs well with the sugar added to make the filling.
I prefer Ginger Gold or Golden delicious. These apples are a little milder than Granny Smiths and are still sweet.
They hold their shape when cooked making them perfect for tarts and pie. Braeburns also hold up when cooked but are only mildly tart and very sweet.
How big should I cut the apples?
You can dice or slice your apples but whichever way you choose, be consistent.
The thinner your apples, the softer they’ll get.
The type of apple you use will also affect how firm or mushy they turn out.
I slice mine about 1/3 inch thick.
What is an Egg Wash?
An egg wash is 1 egg (or just the egg white) whisked together with 1 tablespoon water.
This is often brushed on pastry dough to create a beautiful shiny golden crust. It can also be used to seal dough together.
It is not a necessity but it sure does make a pie look pretty!
How do you Store Apple Pie?
Once the pie has cooled completely, cover loosely in plastic wrap and place in the refrigerator for up to 3 days.
Because the crust is low in moisture and high in fat it will retain it’s flaky texture and not stale in the fridge.
Looking for more apple recipes? Enjoy these: Homemade Caramel Apples Caramel Apple Cheesecake Bars Caramel Apple Cinnamon Rolls Caramel Apple French Toast Casserole Apple Danish
Apple Pie is a classic American favorite that is sure to hit everyone's dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you've got a dessert that is sure to hit the spot.
For the Crust: 2 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup unsalted butter (cold, cubed) 1/2 cup shortening (cold, cubed) 6-8 tablespoons ice water For the Filling: 8 cups apples (I like ginger gold or granny smith, peeled, cored, sliced 1/4 inch thick) 2 tablespoon lemon juice 3/4 cup granulated sugar 3 tablespoon all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger For the Topping: egg wash coarse sugar For the dough:
Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together.
Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.
For the Filling: In a large bowl, mix the apple slices with the sugar, flour, and spices together. Place in the fridge for 30 minutes. Preheat the oven to 400 degrees with a rack in the lower third of the oven. For Assembling:
Roll out one dough disc (leave the other one in the fridge) on a lightly floured surface into a 12-inch circle and transfer to a pie plate.
Place the apples in the dough, discarding the liquid in the bowl.
Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits in the top of the pie to allow steam to escape.
Brush the top of the pie with the egg wash and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set. Store leftovers in fridge for 2-3 days.
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