Homemade Apple Pie
User Reviews
5
Homemade Apple Pie
Description
Homemade Apple Pie features a mix of peeled, cored, and sliced apples cooked gently with brown and granulated sugars, apple cider, cinnamon, nutmeg, and salt to create a complex, balanced filling. The apples soften without losing shape, thickened using a cornstarch and apple cider slurry, resulting in a clear, thick sauce that binds the filling. The pie crust is an all-butter dough rolled out carefully to avoid stretching, which helps produce a tender, flaky base and lattice top. The lattice crust also provides a pleasing textural contrast and allows the filling to be visible as it bakes.
The method involves cooking the filling partially to concentrate flavors and reduce excess juice before baking, ensuring the final pie does not become watery. This approach also enhances the depth of flavor by melding warm spices with the apples. The pie crusts are chilled before baking to maintain texture and ease of handling. The finished pie offers a tender, juicy filling with spice notes balanced by buttery crust and a hint of natural sweetness and tartness from the apple mix.
This apple pie is well suited for serving warm, alone or with accompaniments like vanilla ice cream or whipped cream. The lattice design not only adds an appealing look but also allows excess steam to escape during baking, yielding a crisp top crust. If the filling appears overly juicy after cooking, a slotted spoon can be used to reduce moisture in the crust during assembly, helping maintain a sturdy texture. Following these steps helps achieve a reliably textured and flavorful pie suitable for various occasions and family meals.
Ingredients
- 1 recipe pie crust all-butter
- 4 pounds apple I love Cameo and Jonathan, peeled, cored, and cut into 1/4-inch thick slices, mixed sweet and sweet-tart varieties
- 2 tablespoons cornstarch
- 3 tablespoons apple cider , divided
- 1/2 cup light brown sugar , lightly-packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter chilled and cut into 1/2-inch dice, unsalted
- 1 egg egg wash, beaten with 1 tablespoon cool water
- granulated sugar for sprinkling over the pie, or turbinado sugar
Instructions
Prepare the crusts
- Roll out two disks of pie dough to 12-inch diameters (about 1/8-inch thick). Fit one crust into a 9- or 10-inch pie plate and trim overhang flush with the plate's edge. (Be careful not to stretch the dough when fitting it into the plate.)
- Keep the second crust flat. Refrigerate both crusts for 30 minutes. Remove from the refrigerator 5 minutes before filling and baking.
Make the filling
- In a small bowl, combine 1 tablespoon apple cider with 2 tablespoons cornstarch, stirring until dissolved. Set aside.
- In a large, heavy-bottomed pot, combine apple slices, remaining 2 tablespoons apple cider, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cover and cook over medium-low heat, gently stirring occasionally, until apples are soft, but do not lose their shape, about 15 minutes.
- Stir in cornstarch/apple cider mixture and continue cooking, uncovered, until juices are thick and clear, about 5 minutes. Remove from heat and let cool to room temperature.
Fill and bake the pie
- Preheat oven to 400 degrees F with rack in lower-middle position. Place a baking sheet on the rack.
- Pour cooled pie filling into the lined pie plate. Sprinkle with 2 tablespoons chilled, diced butter.
- For a traditional crust, top pie with second rolled dough round (roll the dough around a rolling pin or fold it into quarters for easy moving). Trim the top layer of dough to a 1/2-inch overhang, tuck under the bottom dough, and crimp or flute as desired to seal. Cut 3-5 slits in the center of the filled pie to vent. If desired, decorate with seasonal crust cutouts.
- Lightly brush the top of the pie with egg wash and sprinkle with granulated or turbinado sugar.
- Place on preheated baking sheet and bake at 400 degrees F for 20 minutes. Reduce heat to 325 degrees F and continue baking until the filling is bubbling and the crust is deep golden brown, about 30-40 minutes longer (add about 10 minutes for stoneware pie plates). Keep a close eye on the pie and cover the top and/or edges of the pie with foil if it's browning too quickly.
- Let pie cool on a wire rack to room temperature, at least 3 hours. Slice and serve.
Notes
- Different apple varieties release varying amounts of juice; if filling seems too wet, use a slotted spoon to drain excess liquid before assembling the pie.
- Chill rolled dough before cutting strips for lattice topping to make handling easier and maintain shape during baking.
- To create a lattice crust, weave partially folded strips of dough over the filling, then trim and flute the edges for a decorative finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 188mg | 8% |
| Potassium | 297mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 43g | 86% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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