Easy Apple Pie
User Reviews
5.0
12 reviews
Excellent
Easy Apple Pie
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It's the holiday season and time to get together with family and friends, so when thinking about what to make, why not try a double-crust apple pie? It's a classic that is always a hit and perfect for this time of year. The best thing about this recipe is its simplicity and ease; plus, it only requires a few ingredients!
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Ingredients
For the Apple Pie Crusts:
- 3 cups all-purpose flour , spooned, leveled, and sifted
- 1 teaspoon kosher salt
- 3 Tablespoons powdered sugar or granulated sugar
- 12 tablespoons (1-½ sticks) cold unsalted butter, cut into pieces
- ⅓ cup very cold vegetables shortening , such as Crisco
- 1 Tablespoon pure vanilla extract or clear vanilla
- 5 Tablespoons ice-cold water
- 1 tablespoon apple cider vinegar or white distilled vinegar
For the Apple Pie Filling:
- 2-½ lbs. mixed baking apples (about 5-6), use tart/sweet combo (e.g., Granny Smith & Golden Delicious, or Honey Crisp & Empire) peeled, seeded, and sliced ¼-inch thick
- 1 tablespoon ( 15 ml) freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract or clear vanilla
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg , optional
- 14 g tapioca starch or 2 tablespoons flour
- 21 g ( 2 tablespoons) cornstarch
- 30 g unsalted butter , melted and cooled off
For Brush & Topping:
- A beaten egg, cream, or milk
- 2 tablespoons turbinado sugar or light brown sugar combined with ⅛ teaspoon ground cinnamon , for finishing
For the Spiced Whipped Cream :
- 1 cup heavy cream , cold
- ¼ cup confections sugar or granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the Pie Dough: Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine.
- Add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
- In a small bowl, combine 5 tablespoons of ice water, 1 tablespoon of pure vanilla extract, and 1 tablespoon of apple vinegar.
- With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine.
- Turn the pie dough onto a work surface and bring the dough together by hand. Use a bench scraper to divide the dough into two equal pieces. Shape into flat disks and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight.
- The dough can be refrigerated for up to 3 days or frozen for up to 6 weeks, tightly wrapped. (Thaw frozen dough in the refrigerator before rolling it out.) Lightly dust a work surface and a rolling pin with flour.
- Place one chilled pie disk on the work surface and let the dough sit on the countertop for 5 to 10 minutes so it's malleable enough to roll. Reserve the other half, wrapped tightly, and refrigerated. Lightly dust the dough with additional flour.
- Roll half of the dough ⅛ inch / 3 mm thick using even strokes. Turn it occasionally to produce an even shape and to keep it from sticking to the work surface. Work from the center toward the edges, rolling in different directions.
- If the dough softens too fast, chill in the refrigerator until firm, 2–5 minutes. Carefully transfer the rolled dough into the pie dish. Position the dough so that it completely covers the entire dish.
- Settle the dough into the dish, pressing the dough gently against the dish. Use a ball of scrap dough to gently press the pie dough into the pie dish and dock the bottom of the crust if necessary.
- Trim the excess dough from the rim, leaving enough to seal a top crust in place.
- For the Apple Pie filling: In a large bowl, toss the apples with the sugars, cinnamon, vanilla, salt, lemon juice, butter, cornstarch, and tapioca. Fill the pie shell with apple mixture.
- Roll out the top crust in the same manner as the bottom crust (⅛ inch / 3 mm thick) and carefully lay the top crust over the filling. Press the dough around the rim to seal the top and bottom crusts.
- Trim away excess overhang, seal and crimp the edges (lightly flour your fingers if the dough is sticking), and cut several vents atop the pie to allow steam to escape. Refrigerate for 1 hour.
- Bake: Brush the crust lightly with egg wash, heavy cream, or milk, and sprinkle with turbinado sugar. Place a rack in the lower third of the oven and preheat the oven to 425 °F (220 °C).
- Bake the pie on a baking sheet for 20 minutes, then reduce the oven temperature to 375°F. Continue baking until the filling is bubbling and the crust is golden brown, about 40 minutes to 1 hour, or until the internal temperature reaches 195°F to 200°F (91°C to 93°C). If the crust edges begin to brown too quickly, cover them with a crust shield or foil.
- Cool the pie on a wire rack for at least 2 to 3 hours before slicing it to serve. The apple pie is kept well at room temperature (covered) for 24 hours or refrigerated for up to 4 days.
- Serve warm or at room temperature with spiced whipped and vanilla ice cream or a hot cup of coffee.🥧☕
- How to Make Spiced Whipped Cream
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, spices, and pure vanilla extract and beat medium-high until it forms soft peaks.
Equipments used:
Notes
- How to Store & Re-heat
- How to Store & Re-heat
- How to Store & Re-heat
- To store: Allow it to cool completely after baking. Once cooled, cover the pie tightly with plastic wrap or aluminum foil to prevent air exposure and keep it fresh. You can store it at room temperature for up to 24 hours. If you need to store it for a longer period, place it in the refrigerator, where it can stay fresh for up to 4 days. When refrigerating, it's best to loosely cover the pie with foil or place it in an airtight container to prevent it from drying out.
- To store: Allow it to cool completely after baking. Once cooled, cover the pie tightly with plastic wrap or aluminum foil to prevent air exposure and keep it fresh. You can store it at room temperature for up to 24 hours. If you need to store it for a longer period, place it in the refrigerator, where it can stay fresh for up to 4 days. When refrigerating, it's best to loosely cover the pie with foil or place it in an airtight container to prevent it from drying out.
- To reheat: If you prefer to enjoy it warm, you can heat individual slices in the microwave for about 15-30 seconds until heated through. Alternatively, you can reheat the whole pie by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed to your liking. If you choose to reheat the whole pie, it's a good idea to cover the edges with foil to prevent them from becoming overly browned. Remember to let the pie cool for a few minutes after reheating before serving to avoid burning your mouth.
- To reheat: If you prefer to enjoy it warm, you can heat individual slices in the microwave for about 15-30 seconds until heated through. Alternatively, you can reheat the whole pie by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed to your liking. If you choose to reheat the whole pie, it's a good idea to cover the edges with foil to prevent them from becoming overly browned. Remember to let the pie cool for a few minutes after reheating before serving to avoid burning your mouth.
- Make-Ahead
- Make-Ahead
- To make apple pie ahead of time, you can prepare the pie up until the point of baking and store it in the refrigerator or freezer. After assembling the pie with the crust and filling, cover it tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours before baking.
- To make apple pie ahead of time, you can prepare the pie up until the point of baking and store it in the refrigerator or freezer. After assembling the pie with the crust and filling, cover it tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours before baking.
- If you want to store it for longer, place it in the freezer for up to 2-3 months. When ready to bake, simply follow the baking instructions in the recipe, adjusting the baking time as needed. Making the pie ahead of time allows you to have a freshly baked apple pie ready for serving with minimal effort on the day you plan to enjoy it.
- If you want to store it for longer, place it in the freezer for up to 2-3 months. When ready to bake, simply follow the baking instructions in the recipe, adjusting the baking time as needed. Making the pie ahead of time allows you to have a freshly baked apple pie ready for serving with minimal effort on the day you plan to enjoy it.
- How to Freeze
- How to Freeze
- Assemble and bake the apple pie as directed in the recipe. Cool completely, and wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator or reheat in a 350 F preheated oven until heated, about 20 to 30 minutes, or desired temperature.
- Assemble and bake the apple pie as directed in the recipe. Cool completely, and wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator or reheat in a 350 F preheated oven until heated, about 20 to 30 minutes, or desired temperature.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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