Description
Indulge in the perfect slice of delicious homemade apple pie with our easy-to-follow recipe. Learn how to make this classic dessert from scratch today!
Ingredients
- 3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish) (1361 g)
- 1 tablespoon lemon juice or apple cider vinegar (to toss with the sliced apples so they don’t brown as you slice them) (15 ml)
- 1/2 cup to 2/3 cup sugar, depending on how sweet you like your pie (100 to 133 g)
- 3 tablespoons all-purpose flour for thickening (23 g)
- 1/2 teaspoon cinnamon (2.5 ml)
- 1/4 teaspoon ground allspice (1.25 ml)
- 1/4 teaspoon ground nutmeg (1.25 ml)
- 1 tablespoon (15 ml) fruit juice (Optional. By the way, if you have apple juice, use it!)
- 1 teaspoon vanilla extract (5 ml)
- 1 recipe double crust sour cream pie dough, OR all-butter crust, OR your favorite pie crust recipe
- 1 large egg yolk
- 1 tablespoon vegetable oil (15 ml)
Instructions
- Remove the skins, cores, and slice the apples: Begin by peeling, removing the cores, and cutting the apples into slices or chunks about 1/4-inch to 1/2-inch thick. As you cut, toss the apple pieces into a large bowl, coating them with lemon juice or apple cider vinegar to prevent browning.
- Prepare the apple pie mixture: In a separate bowl, mix together sugar, flour, and spices (cinnamon, allspice, nutmeg). Add this mixture to the apples and use your hands to evenly coat the apple slices. Pour in the vanilla extract and fruit juice if using, then mix well to cover all the apples.
- Get the oven ready: Heat the oven to 375°F. Position one rack at the lowest level, placing a large baking sheet on it to catch any spills. Place another rack just above, still in the lower third of the oven.
- Shape the dough and line the pie dish: Take one dough disk from the fridge and let it sit for 5 to 10 minutes at room temperature. On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Ensure the dough doesn’t stick, adding flour as needed. Carefully lay the rolled dough into a 9-inch pie pan, pressing it to fit the shape.
- Fill with the apple mixture: Arrange the prepared apple slices into the lined pie dish, piling them high in the center.
- Form the top crust, cover, and seal edges: Roll out the second dough disk to 12 inches. Lay this rolled dough over the apples, trimming any excess to leave a 3/4 inch overhang. Fold the overhang under itself, aligning it with the pan’s edge. Seal the top and bottom crusts by crimping with your fingers or pressing with a fork.
- Apply the egg wash and create steam vents: In a small bowl, mix the egg yolk with vegetable oil until well blended. Brush this mixture over the top and edges of the pie using a pastry brush. Cut slits in the top crust to allow steam to escape.
- Bake the pie: Position the pie on the oven rack above the baking sheet, which will catch any drips. Bake at 375°F until the crust starts to brown, about 20 minutes, then lower the temperature to 350°F. Continue baking until the crust is golden and the filling is bubbling, which may take another hour to an hour and a half depending on the apples. For accuracy, use a thermometer; the center should reach 200°F.
- Allow to cool: Place the pie on a rack and let it cool for at least an hour. Serve it slightly warm or at room temperature, possibly with vanilla ice cream on the side. Did you enjoy the recipe? Share your thoughts in the comments!
Notes
- Mix different apple varieties like Granny Smith and Fuji for a more flavorful pie.
- Adjust sugar amount based on the sweetness of the apples used.
- Coat apple slices with lemon juice or vinegar to prevent browning; seal pie crust edges well to prevent leaks.
