Apple Pie
User Reviews
5
Apple Pie
Description
The recipe begins by tossing peeled, cored, and sliced apples with a mixture of brown sugar, cane sugar, apple pie spice, salt, and lemon juice to draw out juices and blend flavors. The filling is then cooked on the stovetop to soften the apples slightly and thicken the juices with cornstarch, followed by flavoring with lemon zest and vanilla extract. Cooling the filling before assembling prevents a soggy crust.
The chilled filling is placed into a rolled-out pie crust with a fluted edge, then covered with a top crust or lattice, brushed with egg wash for a golden finish, and optionally sprinkled with coarse sugar. Baking takes place in the lower third of the oven for a well-cooked bottom crust and even filling bake, resulting in a classic apple pie with a balance of tartness, sweetness, and spice.
Ideal served warm, this pie pairs well with vanilla ice cream, offering a creamy contrast to the spiced apple filling. Leftover cooked filling can be repurposed as a topping for yogurt, ice cream, or stirred into oatmeal for extra flavor.
Ingredients
- ⅓ cup brown sugar packed
- ⅓ cup cane sugar
- 1 tablespoon apple pie spice
- ¼ teaspoon salt sea salt
- 4 pounds apple peeled, cored, and thinly sliced, good baking, such as Granny Smith or Honeycrisp
- 1 tablespoon lemon juice fresh
- 3 tablespoons water
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 recipe pie crust chilled at least 2 hours, easy pie crust
- 1 egg large
- sugar optional, coarse
- vanilla ice cream for serving
Instructions
- In a large pot, whisk together the brown sugar, cane sugar, apple pie spice, and salt. Add the apple slices and lemon juice and toss until the apples are evenly coated in the sugar and spices. Set aside for 30 minutes to draw some of the juices out of the apples.
- In a small bowl, stir together 2 tablespoons of the water and the cornstarch until smooth.
- Set the pot with the apples over medium-low heat. Cook, stirring, until the apples soften slightly, about 5 minutes. Raise the heat to medium and pour the cornstarch mixture over the apples. Cook, stirring, until the apple juices bubble and thicken, about 30 seconds. Remove from the heat and stir in the lemon zest and vanilla. Allow the filling to cool completely.
- Make the bottom crust. Follow the instructions in the pie crust recipe to roll out the bottom crust, leaving at least a ½-inch overhang on all sides of the pie plate. Loosely cover with plastic wrap and chill for 30 minutes. Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside it.
- Meanwhile, make the top crust. Use the same method to roll out the remaining pie dough into a large, ⅛-inch-thick circle. Transfer it to a baking sheet, loosely cover it with plastic wrap, and place in the fridge until the bottom crust has chilled for 30 minutes.
- Assemble the pie. In a small bowl, whisk together the egg and the remaining 1 tablespoon water. Set aside.
- Remove the bottom crust from the refrigerator and pour in the cooled filling, mounding it slightly in the center of the pie. Gently roll the top crust over your rolling pin, then unroll it over the filled pie. Press the excess dough of the top and bottom crusts together to seal, then trim the dough so that there is a ½-inch overhang on all sides of the pie plate. Tuck the dough under itself so that the edge of the dough is in line with the edge of the pie plate. Crimp the dough with your fingers or a fork.
- Brush the top crust (but not the crimped edges) with the egg wash and sprinkle with coarse sugar, if using. Use a sharp knife to cut several steam vents in the crust.
- Place the pie on the hot baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for 45 to 55 minutes, or until the crust is golden brown and any visible juices are bubbling. If you have a glass pie pan, check the color of the sides of the pie. They should also be golden brown. If the crust is getting too brown before 45 minutes, tent it with foil and continue to bake.
- Allow to cool completely before slicing and serving, at least 3 hours.
- Serve with vanilla ice cream.
Notes
- Using a 9-inch pie pan may result in extra filling, which can be served separately as a topping for ice cream, yogurt, or oatmeal.
- Ensure the apple slices are thin for even cooking and tender filling texture.
- Cooling the filling before assembling helps prevent a soggy pie crust.
User Reviews
Overall Rating
5
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