Description
Learn how to make a delicious homemade apple pie from scratch with this easy-to-follow recipe. Perfect for any occasion, satisfy your sweet tooth now!
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) apple juice (Optional. By the way, if you have apple cider, 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 (15 ml) coconut cream
Instructions
- Remove the skins, cores, and cut the apples into slices or chunks about 1/4 to 1/2 inch thick. As you slice them, place the pieces in a large bowl and mix them with lemon juice or apple cider vinegar to prevent browning.
- For the filling, in a separate bowl, blend sugar, flour, and spices (cinnamon, allspice, nutmeg). Pour this dry mixture over the apple slices and use your hands to ensure the apples are evenly coated. Add vanilla extract and apple juice, if using, to the apples and mix thoroughly.
- Set your oven to 375°F. Position one rack at the bottom and place a large baking sheet on it to catch any spills from the pie. Place another rack one level above, still in the lower third of the oven.
- Take one portion of pie dough out of the fridge. Allow it to soften at room temperature for 5 to 10 minutes. On a lightly floured surface, roll the dough into a 12-inch round, approximately 1/8 inch thick. Ensure the dough doesn’t stick by lifting it gently and adding more flour if necessary. Place the rolled dough into a 9-inch pie plate, pressing it into the dish.
- Pile the apple mixture into the dough-lined pie dish, heaping the apples in the center.
- Roll out the second dough portion to the same size, about 12 inches. Place it gently over the apples. Trim the edges, leaving a 3/4 inch overhang, then tuck the dough under itself along the edge of the pan. Seal the edges by pinching or pressing with a fork.
- In a small bowl, blend the egg yolk and coconut cream. Use a brush to apply this mixture over the pie crust and edges. With a sharp knife, cut slits in the crust to allow steam to escape.
- Position the pie on an oven rack above the baking sheet. 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 an additional hour or more, depending on the apples. If using a thermometer, the center should reach 200°F.
- Move the pie to a rack to cool for at least 1 hour. Serve warm or at room temperature, and enjoy it with vanilla ice cream if desired. Share your thoughts about the recipe in the comments!
Notes
- Experiment with different apple varieties to discover your preferred flavor and texture profile for the perfect pie.
- Consider enhancing the apple filling with a touch of apple cider for an extra burst of flavor.
- Brushing the crust with an egg yolk and coconut cream mixture ensures a beautifully golden finish for your pie.
