Homemade Apple Pie
User Reviews
5
Homemade Apple Pie
Description
Homemade Apple Pie combines tart Granny Smith and sweet Honeycrisp apples to create a flavorful filling infused with a warm spice mix of cinnamon, allspice, cloves, and nutmeg. After cooking the apples with lemon juice, butter, and sugar, the mixture is thickened with flour and cornstarch for the right consistency. The filling cools before being placed into a double-crust pie shell made from rolled-out dough. Baking the pie on a preheated baking sheet aids in achieving a non-soggy, crisp bottom crust. This pie offers a balance of soft, spiced apple slices enveloped in flaky dough, making it suitable for a traditional dessert or special occasions.
The dicing and peeling process, as well as cooking the filling ahead, allow prepping steps to be distributed for convenience. The aromatic spices provide a classic flavor profile without overpowering the fruit. The method emphasizes controlling moisture and texture, ensuring the filling sets up well while the crust remains crisp.
This pie is best served slightly warm or at room temperature. It pairs nicely with whipped cream or vanilla ice cream but can be enjoyed plain. Baking on a hot sheet as instructed is a practical tip to prevent the crumbly crust from absorbing excess moisture, preserving its texture.
Pie crust dough and filling can be prepared in advance and stored or frozen. The pie can also be frozen after baking, with a careful thawing process recommended to maintain quality. These steps help with planning and managing freshness over several days or weeks.
Ingredients
- 3 lbs apple I use 3 large Granny Smith and 3 large Honeycrisp
- 1 teaspoon lemon juice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- ¾ cup + 1 tablespoon granulated sugar , divided
- 3 Tablespoons butter unsalted
- 2 Tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 recipe pie dough My recipe makes enough for the 2 crusts needed, homemade, 2 crusts
- egg for egg wash with 1 tablespoon milk
Instructions
- Peel, core, and thinly slice apples. I use a johnny apple peeler which does all three at once. Make sure the apple slices are relatively thinly.
- Apple Pie Filling: Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside. Melt butter in a large skillet over medium heat. Once melted, add the apples and lemon juice. Sprinkle the sugar mixture over the top and gently stir to coat. Cook the apple mixture for 3-5 minutes, until the apples are slightly tender. Sprinkle the flour and cornstarch over the apples and toss until well combined.
- Remove from heat and allow to cool to room temperature. Optional: Pour the apple pie filling out onto a baking sheet to cool faster.
- Preheat oven: Place a large baking sheet on the middle rack of oven and preheat the oven (with the pan inside) to 425 degrees F. (Cooking the pie on a hot baking sheet will help the bottom crust crisp and not get soggy.)
- Roll out pie crusts: Remove one disc of pie dough from the refrigerator and roll it out to about 12 inches in diameter. Place crust inside a 9-inch pie plate. Refrigerate while you roll out the second, top pie crust.
- Assemble: Remove the pie pan from the fridge and pour the apple pie filling into it. Cover with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow steam to escape, or make a simple lattice crust. Pinch the pie dough edges together to seal. Crimp pie edge.
- Brush with egg wash: Mix 1 egg with 1 Tablespoon milk or water. Lightly brush the top of the pie with egg wash and sprinkle with remaining Tablespoon of sugar.
- Bake: Place pie in oven on top of hot baking sheet and bake for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F. Continue to cook until the filling is bubbling and the crust is golden, about 30 to 40 more minutes. If the crust is getting too browned, Tent a piece of aluminum foil over the top.
- Cool: Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.
Notes
- The pie crust dough can be made several days ahead or frozen for months for convenience.
- Cooked apple pie filling can be prepared in advance and refrigerated before baking.
- Store the assembled pie at room temperature for a few hours or cover and refrigerate for 2-3 days.
- Both crust and filling freeze well in separate containers for up to 3 months; thaw fully before assembling.
- Baked pie freezes for up to 3 months when wrapped tightly; thaw in refrigerator about 1.5 days prior to serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 62g | 21% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 177mg | 7% |
| Potassium | 211mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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