Best Homemade Apple Pie
User Reviews
5
Best Homemade Apple Pie
Description
This apple pie recipe provides detailed instructions for creating a tender, flaky pie crust from scratch using a combination of unsalted butter and shortening chilled and processed with flour, sugar, salt, and optional warming spices. The crust is divided into two dough balls for the bottom and top to simplify rolling and assembling. After chilling, the dough is rolled out and fitted into a pie plate.
The filling consists of apple pie filling that can be canned or homemade; the recipe also offers an optional cheesecake layer adding richness and creamy texture between the pie crust and apple filling. The pie is topped with the rolled-out upper crust, sealed, and glazed with an egg wash to develop a golden hue.
Baking this pie delivers a tender, flaky crust contrasting with the soft, spiced apple filling. The optional nutmeg and cinnamon in the crust add an aromatic background that complements the apple’s sweetness. The cheesecake layer adds a smooth, slightly tangy counterpoint enhancing the dessert complexity.
This pie is suitable for holiday or everyday dessert serving, pairs well with whipped cream or ice cream, and can be customized by adding your preferred fruit mix to the filling. Preparing crust dough in advance and chilling simplifies the baking day.
Ingredients
Pie Crust Bottom or use store-bought:
- 1 1/4 cups all-purpose flour
- 1/4 cup butter unsalted and diced, cold
- 1/4 cup shortening diced, cold
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon optional
- 1/2 teaspoon ground nutmeg optional
- 4 tablespoons water cold
Pie Crust Top or use store-bought:
- 1 1/4 cups all-purpose flour
- 1/4 cup butter unsalted and diced, cold
- 1/4 cup shortening diced, cold
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon optional
- 1/2 teaspoon ground nutmeg optional
- 4 tablespoons water cold
Cheesecake Layer Optional:
- 1 package cream cheese room temperature
- 1/4 cup white sugar
- 1 egg
- 1/4 cup cream room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Apple Pie Filling:
- 2 oz cans apple pie filling or 6 cups if you are not making the cheesecake layer, 4 cups
Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
Pie Crust:
- I prefer to make the bottom and top separately; it makes it easier to mix the dough, especially if you have a smaller food processor. Also, it's easier to roll the dough. Follow the instructions and make two dough balls, one for the bottom and one for the top.
- Add flour, salt, sugar, cinnamon, and nutmeg to a food processor. Add butter and shortening and process until the mixture resembles coarse crumbs.
- Add the water and pulsate to combine.
- The dough can also be made in a large bowl using a pastry blender or your fingers.
- Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 3 hours or overnight.
- Repeat this to make the top crust and place it in the fridge.
- When ready, place waxed paper on a flat surface and lightly dust it with flour.
- Roll one dough ball out to fit a 9-inch pie plate.
- Transfer the crust to the pie plate and press evenly into the bottom and sides of the pie dish.
Cheesecake Layer (Optional):
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or a large bowl using a hand mixer, beat cream cheese, flour, and sugar until light and fluffy at medium to low speed.
- Add the rest of the ingredients from the "Cheesecake Layer" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Add the cheesecake batter to the prepared bottom of the prepared crust. Level the top with a spatula.
- Transfer to the freezer for about one hour until the cheesecake layer is hard enough to pour the apple pie filling on top of it.
Apple Pie Filling:
- Use my recipe for homemade Apple Pie Filling or use the canned store-bought filling.
- Add it on top of the cheesecake layer. Level the top with a spatula.
Pie Crust Top:
- When you are ready to bake the pie, preheat the oven to 375 degrees F.
- Roll the remaining dough ball out to fit a 9-inch pie plate and place it on top of the apple pie filling.
- Another option is to cut one-inch strings and arrange them on top of the apple pie filling overlapping to create a lattice top.
- Trim the edges of the pie and leave a half-inch overhang. Fold the dough under itself and use your fingertips to seal it.
Egg Wash:
- Whisk egg and milk until fully combined.
- Brush the top and edges of the pie with the egg wash. Sprinkle some sugar on top.
Bake:
- Bake the pie in the preheated oven covered with foil for 25 minutes.
- Remove foil and bake for another 25-30 minutes, until the top is golden brown and the apple pie filling is bubbly.
- Remove from the oven and cool on a wire rack.
Serve:
- The pie can be served immediately, warm if you didn't add the cheesecake layer.
- Otherwise, let it cool on a wire rack, and after that, refrigerate for at least 3 hours before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 112mg | 37% |
| Sodium | 359mg | 15% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 980IU | 20% |
| Calcium | 94mg | 9% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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