Homemade Apple Pie
User Reviews
5
Homemade Apple Pie
Description
This apple pie starts by peeling, coring, and uniformly slicing a mix of tart and sweet apples, then soaking them in apple juice to prevent browning and enhance flavor. The glaze is prepared by cooking a mixture of white and brown sugars, cornstarch, and warm apple juice with cinnamon, nutmeg, and salt until thickened. The apples are then stirred into this glaze and cooked gently until just softened.
The filling is poured into a prepared pie crust, and the pie is baked until the crust turns golden and the filling is bubbling. Cooking the apples down before baking controls the texture and appearance of the top crust, avoiding lumps or unevenness, and slits in the top crust allow steam to escape during baking.
This pie balances tartness with sweet and warm spices, with a flaky, tender crust contributing to the overall texture. The pie can be served warm or at room temperature, making it a classic dessert for seasonal meals and gatherings.
Using inexpensive apple juice for soaking is an easy way to boost flavor without altering the apples' natural taste. Cutting slits in the crust helps prevent sogginess or overflow during baking.
Ingredients
- 6 medium apple I use a combination of Granny Smith and Honey Crisp, tart
- 2 cups apple juice
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 inch pie crust a store bought crust can also be used, homemade
- 1 egg white
Instructions
- Preheat oven to 375℉. Peel, core, and slice apples into thin, uniform slices, about 1/4 inch thick.
- As you are slicing the apples, toss them in a bowl with apple juice (enough to cover the apple slices) to prevent browning. Once the apples are all sliced, drain the apples in a colander placed on top of a bowl. Save the apple juice.
- In a large sauce pan, whisk the dry ingredients together - the sugars, cornstarch, cinnamon, salt, and nutmeg.
- Add 1 1/2 cups apple juice (use the apple juice used to cover the apple slices) to the dry ingredients. The mixture will be thick, but as the sugars melt, it will thin out.
- Bring to a boil, stirring with a whisk until it reaches the consistency of a thick glaze. Whisk in a little more apple juice if it becomes too thick.
- Stir drained apple slices into the glaze.
- Cover and reduce heat to medium-low. Cook until the apples just start to soften and become limp. Stir every couple of minutes. This should take about 5-7 minutes.
- Pour hot apple filling into an uncooked pie crust. Do not overfill the pie crust. The filling should be level with the top of the pie tin.
- Lightly moisten the outside rim of the pie crust by dipping your finger in water and "painting" around the edge of the crust. This will help to seal in the juices so it doesn't make a mess in your oven.**
- Place the top crust over the pie. Trim off any excess of the top crust that comes over the edge of the pie tin with a butter knife.
- Seal the top crust to the bottom crust by crimping the edge as shown.
- Slit vents in the top of the crust in a decorative pattern.
- In a small bowl, whisk egg white until it is foamy. Using a pastry brush, brush the top of the pie with the egg white.
- Bake for 50 minutes. To prevent pie filling from dripping onto the bottom of the oven, place a cookie sheet or a sheet of aluminum foil on the rack below the pie. After 20 minutes check the pie. If the crimped edge of the crust is becoming too brown, use strips of aluminum foil to cover the rim of the pie for the remaining cooking time.
Notes
- Cooking the apples slightly before baking controls the texture and prevents a lumpy crust surface.
- Soak apple slices in apple juice to preserve their color and add subtle apple flavor; adding lemon juice can also help prevent browning.
- Cut slits in the top crust to allow moisture to escape during baking, avoiding a soggy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 80g | 27% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Sodium | 364mg | 15% |
| Potassium | 282mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 46g | 92% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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