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Ultimate Apple Pie Recipe

TahiraJaved
Ultimate Apple Pie Recipe
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Apple Pie
TahiraJaved

Ultimate Apple Pie Recipe

This Apple Pie Recipe bakes tender cinnamon apples inside a flaky all butter crust, with a thick, glossy filling that slices clean. Resting the apples in sugar and simmering the juices before baking prevents a soggy bottom and the dreaded gap under the top crust. Baked on a hot sheet until deep golden, this homemade apple pie is perfect for holidays and Sunday dinners.
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Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Cool & Chill Time 4 hours
Total Time 5 hours 45 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Butter Crust:
  • 2 1/2 cups all purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp fine salt
  • 1 cup cold unsalted butter cubed
  • 1 tsp apple cider vinegar
  • 6 to 8 tbsp ice water
For the Apple Filling:
  • 3 lb firm apples Granny Smith and Honeycrisp, peeled and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine salt
  • 3 tbsp cornstarch
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp alcohol free vanilla extract
  • 2 tbsp unsalted butter
For the Egg Wash:
  • 1 large egg
  • 1 tbsp whole milk
  • 1 tbsp coarse sugar
For Serving:
  • 1 cup Vanilla ice cream or whipped cream

Equipment

  • 1 9 inch deep dish pie plate lets you check the bottom crust for browning
  • 1 Pastry cutter or food processor cuts cold butter into the flour without warming it
  • 1 Rimmed baking sheet crisps the bottom crust and catches drips
  • 1 Vegetable peeler peels the apples quickly
  • 1 Parchment paper keeps the dough from sticking while you roll
  • 1 Instant read thermometer confirms the filling has reached 200°F

Method
 

  1. Cut the butter into the flour, sugar, and salt, then add the vinegar and ice water until the dough holds together.
  2. Divide into two discs and chill for at least 1 hour.
  3. Toss the apples with both sugars, lemon juice, and salt, and rest for 30 minutes.
  4. Drain the apples, simmer the juices with 2 tbsp butter for 5 to 6 minutes until syrupy, then toss the apples with the cornstarch, spices, vanilla, and syrup.
  5. Roll the larger disc into a 12 inch round and fit it into the pie plate.
  6. Pile in the apples and top with the second rolled crust, then crimp and cut 5 slits.
  7. Brush with the egg wash, sprinkle with coarse sugar, and set on a hot baking sheet.
  8. Bake at 425°F for 20 minutes, then at 375°F for 40 to 45 minutes until deep golden and bubbling.
  9. Cool on a wire rack for at least 3 hours before slicing.
    10. Drain the apples and simmer the juices into a syrup before filling the pie; this one step prevents both a soggy bottom and a gap under the top crust.

Notes

  • Keep the butter cold for the flakiest crust.
  • Bake on a preheated sheet on the lowest rack so the bottom crust browns.
  • Cool for the full 3 hours so the filling sets and slices cleanly.
  • Tent the edges with foil if they brown too fast.
STORAGE: Keep loosely covered up to 2 days, refrigerate up to 5 days, or freeze the baked pie up to 2 months.

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