Best Apple Pie
User Reviews
5
Best Apple Pie
Description
This apple pie includes a filling made from about 3 pounds of sliced apples mixed with brown sugar, flour, cinnamon, and salt. The mixture rests at room temperature to macerate, allowing the apples to soften and their juices to blend flavors. The pie crust is prepared from flour, cold unsalted butter, salt, and buttermilk; these ingredients are processed until a dough forms, then rolled and shaped to fit a 9-inch pie plate.
After filling the crust with the apple mixture, the pie is topped, optionally brushed with egg wash, and sprinkled with sugar before baking at 350 degrees. The pie achieves a balance of tender, flavorful apples and a flaky, buttery crust. Using a combination of firmer apples like Granny Smith and sweeter varieties such as Gala adds varied texture and taste to the filling.
The pie can be stored at room temperature in an airtight container for up to two days and refrigerated thereafter. It is recommended to reheat before serving to enhance flavors and texture.
Ingredients
Apple Pie Filling:
- 3 lbs. apple about 10-11 apples, sliced
- 1 cup brown sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon butter (for the top of the filling before baking)
Homemade Pie Crust:
- 2 1/2 cups flour
- 1 cup butter cut into cubes, cold unsalted
- 1 teaspoon salt
- 1/2 cup buttermilk (or ice cold water)
Topping:
- 1 large egg (lightly beaten for wash)
- 2 to 3 Tablespoons sugar or pearl or sanding or granulated sugar
Instructions
Apple Pie Filling:
- Peel and slice the apples into 1/4 - 1/2" inch thick slices. In a medium bowl, combine apple slices, brown sugar, flour, salt, and cinnamon, and stir to combine.
- Let the apple mixture sit at room temperature for 30 minutes so the apples release their natural juices which will allow more apples to fit into the pie shell.
Pie Crust:
- In a food processor or bowl, add flour, butter, salt, and buttermilk. Mix until the mixture begins to form into a ball. This will be easier in a food processor. If you don't have a food processor, you can mix this in a bowl. Once it is mostly mixed, use your clean hands to press the mixture together. If you need more liquid, add 1 teaspoon of ice water at a time.
- Preheat oven to 350 degrees. Roll out 1/2 of the pie crust dough into a large enough circle to fit into a 9-ince pie plate. Press into the pie plate, letting some of the pie dough overhang on the sides.
- Pile the apples and juices into the pie shell, pressing down so you remove any air pockets between the apples. Dot the cubed butter evenly over the apples.
- Roll out the remaining dough. Using a pastry brush, brush the dough with the lightly beaten egg wash. If you want to make patterns in the pie crust, fold the dough into fours and cut little shapes with your knife.
- Gently pick up the top crust dough and drape it over the apples, ensuring it covers all of the apples. Sprinkle sugar all over the top. Cut slits into the apple pie. Flute the edges into a ruffle pattern.
- Place the apple pie on a large baking sheet and bake until the top is a light golden brown color, about 1 hour 5 minutes to 1 hour 20 minutes.
- Remove the pie from the oven and let it cool for about 4 hours. This allows the apples and juices to solidify before cutting into the pie.
- Serve with vanilla bean ice cream.
Notes
- Choose firm baking apples that hold shape well during baking to avoid mushy filling.
- Mixing two apple varieties provides a balance of tartness and sweetness.
- Store pie in an airtight container at room temperature for up to two days, then refrigerate.
- Reheat before serving to refresh the pie's texture and taste.
User Reviews
Overall Rating
5
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