Apple Pie
User Reviews
5
Apple Pie
Description
The recipe begins by pressing one pie crust into a deep 9-inch dish. Apples are sautéed with butter until the butter is melted, then flour is cooked in briefly to help thicken the filling. Sugars are added and dissolved over heat to create a syrupy coating before boiling until thickened. Cinnamon and apple pie spice provide warm, aromatic flavor.
The filling is poured into the pastry-lined dish, then topped with a second crust sealed at the edges. The crust is brushed generously with heavy cream and sprinkled with coarse or granulated sugar for browning and sparkle. The pie is baked on the bottom rack at 400°F until the crust is golden and the filling set. Allowing the pie to cool for at least an hour before slicing helps prevent a watery filling and ensures clean slices.
Using a lattice or slitted top crust allows steam to escape during baking, which helps avoid soggy filling. This pie offers classic apple pie flavor in a home-baked presentation.
Ingredients
- 2 pie crust
- 4 tablespoons butter
- ¼ cup flour
- ½ cup sugar
- 1 cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon apple pie spice
- 7 green apple about 7 cups peeled and thinly sliced, medium-large
- 2 tablespoons heavy cream
- sugar coarse
Instructions
- Preheat oven to 400 degrees.
- Gently press one pie crust into a 9-inch x 2-inch deep pie dish.
- In a large skillet, saute butter and apples til butter is melted. Stir in flour and cook for 1 minute.
- Stir in sugar and brown sugar until dissolved. Bring to a boil and stir til thickened.
- Remove from heat, stir in cinnamon and apple pie spice. Transfer mixture into prepared pie crust.
- Top with second crust (see note!) and pinch edges of the two pie crusts together to seal.
- Brush top crust with heavy cream, then sprinkle generously with sugar (I use coarse sugar but granulated sugar works fine).
- Bake on bottom rack for 25-35 minutes. Allow to cool for at least one hour before slicing and serving.
Notes
- Use a lattice top crust or cut multiple 2-inch slits in the top crust to allow steam to vent and prevent a watery filling.
- Cool the pie for at least one hour before slicing to allow the filling to thicken and set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 86g | 29% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 6mg | 2% |
| Sodium | 193mg | 8% |
| Potassium | 258mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 56g | 112% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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