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When you’re on the lookout for an apple pie recipe that can make everybody at your desk gasp with delight, that is it! The filling is easy and ridiculously tasty. Significantly, I’ve baked this pie extra occasions than I can hold monitor of, and it’s the solely recipe I at all times come again to after I need a cozy dessert that basically wows. Pair it with my buttery selfmade pie crust, and also you’ll by no means return to store-bought apple pie once more. #forserious
“I’ve been making this pie a few times a 12 months for the reason that recipe got here out, and it’s been successful every time! Compliments have included “smells like childhood,” “the very best pie I’ve ever had,” and “higher than my grandma’s,” so that you KNOW it’s one thing particular! Typically I exploit a mixture of Honeycrisp and Golden Scrumptious Apples, with perhaps a Granny Smith or two.”
Rose
From-Scratch Do-it-yourself Apple Pie
A superb apple pie is all about steadiness, and that begins with the crust. I exploit my 3 ingredient pie crust recipe, which is a hybrid between a mealy and flaky crust. It stays agency sufficient to face as much as the juicy apple filling (no soggy backside!) whereas nonetheless baking into buttery, flaky layers.
The filling on this recipe will get an improve out of your common store-bought pie, too, since I don’t simply toss the apples with sugar and spices and name it a day. I scale back the apple juices into a fast caramel, then stir the apple slices again in till they’re shiny and simply softened. It’s a kind of small steps that make this selfmade apple pie style actually unforgettable.
- Use the proper apples! I divide the apple show at my grocery retailer into two sections: nice for pie and terrible for pie. Apples which might be nice for pie maintain their form throughout baking and have complicated flavors. I like to recommend utilizing a mix of Honey Crisp, Granny Smith, Pink Girl, or Golden Scrumptious. AVOID McIntosh, Fuji, Gala, or Crimson Scrumptious for apple pie as they style one-dimensional and crumble sooner than a actuality present housewife (use them to make applesauce as a substitute!) 😉
- This recipe is for the standard pie pan with a quantity of 4 cups. However since apples shrink by about 30% of their quantity as they bake, you want extra fruit than you’d suppose. I exploit 6 cups of sliced apples for the filling, which is normally 6 to eight apples. Chances are you’ll want extra or fewer apples relying on their measurement.
- Slice your apples about 1/4-1/2 inch thick. Any thicker, they usually gained’t prepare dinner via by the point your crust does. Any thinner, they usually’ll dissolve and depart you with a soggy backside crust. Make sure that to slice them the identical thickness in order that they prepare dinner uniformly!
- Maintain the pie crust components COLD! When you’re making my selfmade crust (which I extremely suggest), that you must hold all the pieces chilly. I put all my components and instruments within the freezer, and hold particular person components chilled after I’m not utilizing them.
Apple Pie
Value $10.01 recipe / $1.25 per serving
Do-it-yourself Pie Crust Directions
Collect and put together all components. When you’re utilizing a store-bought double pie crust, skip to the pie filling instructions beneath.
Sift the flour, then spoon 2¾ cups (350 grams) into measuring cups and stage off the additional to keep away from a dry crust. Add it to a big bowl and place the bowl of flour within the freezer to relax when you grate the butter.
Grate the butter sticks on the field grater’s giant holes. When the butter turns into tough to deal with, chop the remaining items into dice-sized items.
Add the butter to the flour. Use a spoon to toss the butter and flour. Work shortly till the butter is totally coated in flour and the combination resembles a shaggy, coarse cornmeal.
Spoon 4 tablespoons of chilled, icy water onto the flour/butter combination. Combine shortly with a fork, incorporating the flour that has gathered on the backside of the bowl.
Proceed so as to add water tablespoon by tablespoon, mixing between every addition, till you possibly can evenly pinch the flour/butter combination and it holds collectively in a dough.
Shortly press the shaggy dough right into a ball, working within the flour. Then form it right into a tough 6-inch disc, 3-4 inches thick, on a evenly floured floor. Don’t overmix, it’s okay to be craggy! Easy dough means it’s been overworked.
Wrap the disc of dough tightly in plastic wrap. Let it relaxation within the fridge for a minimum of two hours, ideally in a single day.
While you’re able to bake your pie, slice the chilled dough an inch above the middle line and form each halves right into a disc.
Pie Filling Directions
To make the apple pie, place a rack within the middle of your oven, and prime it with two stacked sheet trays (you too can use a pizza stone or giant forged iron pan). Preheat the oven to 375°F. Roll out your backside and prime pie crusts to 1/4-inch thickness. You may have to let the pie dough sit for five minutes at room temperature if it is too stiff to roll out straight from the fridge. Refrigerate the highest crust.
Separate the egg white and yolk. Line your pie pan with the rolled-out backside crust. Use a fork to puncture the underside crust 9 to 10 occasions. Beat the egg white and brush the underside crust evenly with it. Refrigerate the crust-lined pie pan.****
Peel and slice the apples into 1/4-inch-thick slices till you’ve got 6 cups. Then place them in a colander and toss them with lemon juice.
Place the colander in a big saucepan. Combine the sugar, cinnamon, salt, flour, and nutmeg. Sprinkle the apples with the sugar combination and incorporate totally.
Permit the apples to marinate within the sugar and spices for half an hour. They may launch their juices into the saucepan.
As soon as the apples have launched their juices, take away the colander with the apples, and simmer the juices within the pan over medium warmth till they scale back right into a caramel, about 5 minutes.
Add the sliced apples to the pan and prepare dinner with the caramel till barely softened, about 5 minutes. Allow them to cool for about 10 minutes.
As soon as the apples have cooled, take away the pie pan and the highest crust from the fridge. Add the apple slices to the crust-lined pie pan.
Cowl the apples with the highest crust. Fold the highest crust beneath the perimeters of the underside crust and pinch the crusts collectively.
Flute the crusts, then slice steam vents into the highest crust. Beat the egg yolk and cream collectively, and brush the highest crust with the egg wash.
Place the pie pan on prime of your sheet trays and bake for 45 minutes, or till the highest crust is golden brown and the pie’s juices are effervescent.
Cool the pie for a minimum of half-hour earlier than slicing, however ideally for an hour to permit the filling to solidify.
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**I like utilizing butter in my pie crust as a substitute of different fat as a result of it offers the dough wealthy, creamy, nutty taste. Grating the butter makes it incorporate shortly with out melting, however you too can lower it into small cubes, chill them, work them into the dough, and chill once more.
***The quantity of water wanted will depend upon numerous components. Cease including water as soon as a dough begins to kind. Make sure that your water may be very chilly to keep away from melting the butter!
****While you roll out the dough, you will need to let it relaxation within the pie pan for a minimum of an hour for the butter to solidify once more, earlier than baking.
The whole prep and prepare dinner time consists of the resting time for the selfmade dough and baked pie.
Serving: 1sliceEnergy: 505kcalCarbohydrates: 67gProtein: 6gFats: 25gSodium: 267mgFiber: 5g
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Tips on how to Make Apple Pie Step-by-Step Pictures
Collect your entire components.
Make the pie crust: When you’re making my selfmade pie crust, begin by sifting the flour to take away any clumps.
When you’re utilizing a store-bought double crust, skip to step 10 (preheating the oven and rolling out the highest and backside crusts).
After sifting, spoon 2¾ cups (350 grams) into measuring cups after which stage off the highest with a knife to keep away from by chance utilizing an excessive amount of flour, which may make the crust dry. Pop the measured flour right into a bowl and place the bowl within the freezer to relax when you prep the butter.
Grate the butter: Grate 2 sticks frozen salted butter utilizing the big holes on a field grater. When you’ve grated many of the butter and it turns into tough to deal with, I simply chop the remaining items right into a small cube.
Take away the bowl of flour from the freezer and add the grated butter. Use a spoon (not your palms to keep away from warming the butter) to toss the butter and flour collectively. You should definitely work shortly till the butter is roofed in flour and resembles a shaggy, coarse cornmeal.
Add 4 Tbsp of chilled, icy water to the butter and flour combination. Combine shortly with a fork, scraping up the flour that has gathered on the backside of the bowl.
Maintain including 1 Tbsp of water at a time, mixing between every addition, till you possibly can evenly pinch the flour-butter combine collectively and it holds in a dough.
Shortly kind the shaggy dough right into a ball, working in any leftover flour within the bowl. On a evenly floured floor, form the dough ball right into a tough 6-inch disc (3-4 inches thick). Don’t be tempted to overmix! It’s purported to be a craggy dough at this level. A clean dough means it’s been overworked.
Wrap the dough disc tightly in plastic wrap and retailer it within the fridge for a minimum of 2 hours, or ideally in a single day.
While you’re able to bake your pie, slice the chilled dough an inch above the middle line and form each halves right into a disc.
Prep the crusts: Place a rack within the middle of your oven, and prime it with two stacked sheet trays (or a pizza stone or giant forged iron pan). Preheat the oven to 375°F. Roll out your backside and prime pie crusts to 1/4 inch thickness (you may have to let the pie dough sit for five minutes at room temperature if it’s too stiff to roll out straight from the fridge). Place the rolled out prime crust into the fridge for now.
Brush the pie crust: Separate the egg yolk and white from 1 giant egg, and line your pie pan with the rolled-out backside crust. Puncture the underside crust with a fork 9-10 occasions. Place the egg yolk to 1 aspect.
Beat the egg white and brush the underside crust with a really skinny layer of egg white. Place the bottom-crust-lined pan within the fridge when you make the filling.
Slice the apples: Peel 3 Granny Smith apples and three Honey Crisp apples. Then slice them into 1/4-inch-thick slices till you’ve got 6 cups whole.
Place a colander over a big saucepan. Add the 6 cups of sliced apples to the colander and toss them with 2 Tbsp lemon juice.
Marinate the apples: Combine the ½ cup granulated sugar, 1 tsp cinnamon, ¼ tsp salt, 3 Tbsp flour, and ⅛ tsp nutmeg collectively in a small bowl. Sprinkle the apples with the sugar combination and incorporate totally.
Let the apples marinate within the sugar and spices for half an hour. They may launch their juices into the saucepan beneath the colander.
Make the apple caramel sauce: After the apples have launched their juices into the pan, take away the colander and the apples and place the pan with the juices over medium warmth. Prepare dinner down the apple juices till a caramel varieties, about 5 minutes.
Make the filling: Add the sliced apples to the pan and prepare dinner with the caramel till barely softened, about 5 extra minutes. Take away the pans from the warmth and let the apples cool for about 10 minutes.
Assemble the pie: When the apples have cooled for 10 minutes, take away the pie pan and the highest crust from the fridge. Pour the softened apple slices into the crust-lined pie pan.
Place the rolled-out prime crust over the apples. Use your fingers to fold the highest crust beneath the perimeters of the underside crust. Pinch the perimeters collectively to create a seal.
Now press across the edges together with your fingers to flute the crusts. It doesn’t must be excellent or fancy!
Use a knife to slice 4 steam vents into the highest crust (fastidiously, keep away from slicing too far down into the pie!)
Add 1 Tbsp heavy cream to your separated egg yolk and beat them collectively. Brush the yolk-cream combination excessive crust. It will assist create a pleasant, shiny, golden end as soon as baked.
Bake the pie: Place the pie pan on prime of your sheet trays within the preheated oven and bake for 45 minutes, or till the highest crust is golden brown and the apple juices are effervescent.
Let your selfmade apple pie cool for a minimum of half-hour earlier than slicing, however ideally an hour to permit the filling to solidify. Take pleasure in!
Avoiding a soggy backside takes greater than utilizing the right crust. I cowl all of the following tips in my recipe above, however right here’s a fast cheat-sheet so that you can guarantee your apple pie has the crispiest backside crust EVER:
- Draw out your apples’ pure juices by sprinkling them with sugar and spices. Then prepare dinner the juices till they rework right into a caramel.
- Prepare dinner the apple slices within the caramel for a couple of minutes, additional decreasing the liquids and concentrating the flavors.
- Seal your backside pie crust by brushing it with a small quantity of overwhelmed egg white.
- Bake your pie on a double layer of sheet pans, a pizza stone, baking metal, or in a big forged iron pan. These instruments entice warmth and assist prepare dinner your backside crust sooner, sealing it, so the juices don’t have time to soak in. Baking your pie in a second pan additionally has the additional advantage of trapping any overflow of juices, so your oven doesn’t begin to smoke and set off your alarms.
Storage & Reheating
You’ll be able to retailer your baked apple pie coated at room temperature for as much as 2 days, or within the fridge for as much as every week, per the USDA. Nevertheless, I like to recommend having fun with your pie inside 3-4 days for the very best taste and texture! Reheat leftovers within the oven at 375°F to crisp the crust again up.
You can too freeze the entire pie or slices for as much as 3 months. You should definitely wrap leftovers tightly in plastic wrap after which place them right into a freezer-safe container or bag earlier than freezing. Allow them to thaw within the fridge in a single day earlier than reheating.
Our Apple Pie recipe was initially printed 10/17/22. It was retested, reworked, and republished to be higher than ever 10/29/25.
