The BEST Apple Pie Recipe
User Reviews
5
The BEST Apple Pie Recipe
Description
This apple pie starts with rolling out a prepared double pie crust and chilling it to maintain pastry texture. The filling consists of 7 cups of peeled, cored, and thinly sliced Granny Smith apples tossed with cinnamon. A sauce made by melting butter and whisking in flour, water, and sugar is boiled until thickened, then poured over the apples to coat thoroughly.
The apple mixture is piled into the bottom crust within a 9-inch pie plate, mounding slightly in the center, while care is taken to keep filling away from the edges for easier sealing. The second crust is rolled out and cut into strips, intended for a lattice or decorative top (the instructions are truncated but imply a method for arranging the strips atop the pie).
The pie is baked initially at a high oven temperature (425°F) to set the crust and filling, producing a flaky crust with a soft, warmly spiced apple interior. The combination of tart Granny Smith apples and cinnamon sugar sauce provides a classic apple pie flavor.
Additional guidance includes placing foil under the pie to catch drips. Various apple varieties can be used despite Granny Smiths being recommended. Storage advises keeping the cooled pie covered at room temperature overnight or refrigerated up to 4 days, with freezing possible for up to 6 months and reheating in the oven suggested.
Ingredients
- 1 Recipe for Double Pie Crust
- 2 1/4 lbs apple peeled, cored 6-7 apples (7 cups thinly sliced, Granny Smith variety
- 1 1/2 tsp cinnamon
- 8 Tbsp butter unsalted
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg + 1 Tbsp water, for egg wash
Instructions
- Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
- Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
- Peel, remove cores, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
- Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
- Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
- Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.* Rest at room temp 1 hour before serving.
Notes
- Place a sheet of foil on the oven rack below the pie to catch any drips during baking.
- Granny Smith apples work best for the filling, but you can mix with other crisp, tart or sweet apples like Golden Delicious, Honeycrisp, or Pink Lady.
- Store cooled pie covered on the counter overnight or in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap the cooled pie securely and store in a freezer-safe container up to 6 months. Thaw at room temperature or in refrigerator.
- Reheat frozen or refrigerated pie in a 350°F oven for about 20 minutes or until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 37961 kcal
% Daily Value*
| Calories | 379.61kcal | 19% |
| Carbs | 55.44g | |
| Protein | 2.75g | 6% |
| Fat | 17.67g | 27% |
| Saturated Fat | 9.14g | 46% |
| Cholesterol | 50.56mg | 17% |
| Sodium | 98.27mg | 4% |
| Potassium | 164.71mg | 4% |
| Fiber | 3.87g | 15% |
| Sugar | 38.25g | 77% |
| Vitamin A | 448.45IU | 9% |
| Vitamin C | 5.87mg | 7% |
| Calcium | 21.89mg | 2% |
| Iron | 0.96mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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