Homemade Apple Pie
User Reviews
5.0
42 reviews
Excellent
Homemade Apple Pie
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Traditional Homemade Apple Pie is as warm and cozy as the season. With plump juicy apples, light flaky crust and a hint of cinnamon, this pie is everything you love about the holidays.
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Ingredients
- 6 medium tart apples (I use a combination of Granny Smith and Honey Crisp)
- 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 homemade pie crusts (a store bought crust can also be used)
- 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 down a little bit ensures you have complete control over how the top of the crust looks. Since the apples cook down during baking, the crust could look a little lumpy. If they're cooked down before baking, the top crust will stay nice and smooth.
- Soak your apples in apple juice. Buy any kind of inexpensive juice you like. Letting your sliced apples soak in apple juice enhances the natural apple flavor and prevents browning. You can also add a squeeze of lemon juice to keep them from browning.
- Cut slits in the top crust to allow moisture to escape during baking.
Nutrition Information
Show Details
Calories
447kcal
(22%)
Carbohydrates
80g
(27%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Sodium
364mg
(15%)
Potassium
282mg
(8%)
Fiber
5g
(20%)
Sugar
46g
(92%)
Vitamin A
75IU
(2%)
Vitamin C
6.8mg
(8%)
Calcium
37mg
(4%)
Iron
1.6mg
(9%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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