A Delicious and Easy-to-Make Apple Pie Recipe that Will Impress Your Guests
Apple pie is a classic dessert that has been enjoyed for generations. This is the best apple pie recipe you will ever make.
It’s a simple yet delicious combination of sweet and tart apples nestled in a flaky, buttery crust. The key to making a perfect apple pie is using the right type of apples.
Granny Smith apples are a popular choice for their tartness and firm texture, while Honeycrisp apples are known for their sweet and juicy flesh.
You can serve this apple pie to your family and friends. Whether you bake it for a vacation, a potluck or as a special weekend treat, this timeless recipe is guaranteed to spark happiness.
Best Apples for Apple Pie
It’s a good idea to use different types of apples in your apple pie. Some apple varieties cook faster than others.
Some apples are firm and some are softer. Some apples are better for pies than others.
Below are some apples that are the best apples for apple pie.
- Jonagold: Jonagolds have a lovely fragrant flavour, they’re both sweet and sharp, and they hold their shape with baking.
- Granny Smith: Granny Smith apples have a wonderful flavour, but they lose their shape when cooked.
Combine with other varieties and use no more than 2 Grannies in your apple pie. - Golden Delicious: After baking, yellow and sweet hold their shape.
- Cortland: After baking, yellow and sweet hold their shape.
- Honey Crisp: The flavour of honey is sweet and juicy.
Avoid delicious red apples because they don’t cook well in a pie.
Ingredients
- 3 pounds of good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn.
- 1 tablespoon of Lemon juice or apple cider vinegar can be used.
- 1/2 cup to 2/3 cup sugar.
- 2/3 or 3 tablespoons of all-purpose flour.
- 1/2 teaspoon ground cinnamon.
- 1/4 teaspoon ground allspice.
- 1/4 teaspoon ground nutmeg.
- 1 tablespoon brandy, optional.
- The Double-Crust Sour Cream Pie Dough Or your favourite recipe for pie.
For the egg wash
- 1 big egg yolk
- 1.5 tablespoon cream
Method
1 Peel, core, and slice apples:
Cut apples into slices or chunks by peeling, coring and slicing them.
As you cut your apples, add them to a large bowl and toss them with lemon juice or apple cider vinegar to keep them from turning brown.
2 Make the apple pie filling:
In a bowl, combine the sugar, flour and spices. Use your hands to distribute the flour through the apples after you add the flour to them.
3 Preheat the oven:
Place a rack in the lower third of the oven and preheat to 450°F
4 Make the pie dough:
Make the pie dough, divide it into two equal disks, and chill them in the refrigerator for at least an hour.
5 Roll out the dough:
There is one disk in the refrigerator. Dust your countertop with flour. To roll the dough, use a rolling pin. To roll the dough, start at the centre and roll to the edges. Roll the dough to keep it circular. Dust the dough with more flour if it sticks to the countertop or rolling pin.
6 Transfer to pie dish:
Transfer the dough to the pie dish. Roll the dough around the pin and then put it in the pie dish to minimize the risk of tearing it. To line the pie dish, gently press in the dough.
7 Make the filling:
Arrange apple slices on the flour-lined pie plate. Mash the apple in the middle.
8. Make the lattice top:
Roll out the second disk of dough following the exact method as the first. Use a pastry wheel or a pizza wheel to cut a dough circle into strips 1/2 to 3/4 of an inch wide.
You can make a lattice by laying down 4 to 7 strips across the pie. A long strip of dough should be laid in the middle of the pie. Unfold the strips so they are on top of each other.
lay another strip next to the first, and fold back the parallel strips that lie underneath it.
To cover the second strip, unfold the folded strips. Continue weaving until the lattice is complete.
Now fold back the parallel strips that lie underneath the vertical strip and lay down another perpendicular strip next to the first.
The dough should be folded over the edges of the lattice and tucked under the bottom crust.
To seal the edges, use your fingers.
9. Brush the pie with the egg wash:
Whisk the cream and egg yolk in a bowl to make an egg wash. The egg wash can be applied with a pastry brush. The top should be sprinkled with turbinado sugar.
10. Bake the pie:
To catch drippings, line a rimmed baking sheet with paper or foil. This is a good time to reuse an old piece if you save and reuse parchment paper.
Put the pie on the baking sheet and bake it for 15 minutes.
If you want to bake until the filling is bubbling in the middle, reduce the temperature to 350F and bake for 1 to 1 1/2 hours. If the edges of the pie brown too quickly, cover them with a pie shield or strips of foil.
Check your pie at the 1-hour mark for doneness.
11. Cool and serve:
To cool the pie, transfer it to a wire rack. It should be cool before slicing and serving.