Description
Discover the ultimate guide to making the best homemade apple pie from scratch. Learn how to create a delicious dessert that will impress your family and friends.
Ingredients
- 3 pounds (1.4 kg) 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)
- 1 tablespoon (15 ml) lemon juice or apple cider vinegar (to toss with the sliced apples so they don’t brown as you slice them)
- 1/2 cup (120 ml) to 2/3 cup (160 ml) sugar, depending on how sweet you like your pie
- 3 tablespoons (45 ml) all-purpose flour for thickening
- 1/2 teaspoon (3 ml) cinnamon
- 1/4 teaspoon (1 ml) ground allspice
- 1/4 teaspoon (1 ml) ground nutmeg
- 1 tablespoon (15 ml) apple juice (Optional. By the way, if you have apple cider, use it!)
- 1 teaspoon (5 ml) vanilla extract
- 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) cream
Instructions
- Remove the skin, seeds, and cores from the apples, then slice or chop them into pieces about 1/4 to 1/2-inch thick. As you prepare the apples, immediately toss them into a large bowl with lemon juice or apple cider vinegar to prevent browning.
- Prepare the apple pie filling by mixing sugar, flour, and spices (allspice, nutmeg, cinnamon) in a separate bowl. Incorporate this dry mix into the apple slices, ensuring the apples are thoroughly coated using your hands. Add apple juice if desired, along with vanilla extract, and mix until evenly distributed.
- Set your oven to 375°F. Position one oven rack at the lowest level with a large rimmed baking sheet to catch any overflow from the pie. Place another rack just above it, still in the lower third of the oven.
- Roll out the pie dough: Take one portion of pie dough out of the fridge and let it sit at room temperature for 5 to 10 minutes. On a flat, lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Ensure the dough doesn’t stick by occasionally lifting it and adding more flour as needed. Carefully place the rolled dough into a 9-inch pie dish, pressing it down to fit.
- Fill the pie crust with apple slices, arranging them so they form a mound at the center.
- Roll out the second dough portion to the same size as the first and carefully place it over the apples. Trim the edges with kitchen scissors, leaving about a 3/4-inch overhang. Tuck the dough edge underneath itself to align with the pan’s edge and seal the top and bottom layers by fluting or pressing with a fork.
- Prepare an egg wash by mixing the egg yolk and cream in a small bowl until combined. Use a brush to apply this mixture over the pie’s top and edges. Cut small slits into the top crust to allow steam to escape.
- Bake the pie by placing it on the oven rack directly above the baking sheet to catch any drips. Cook at 375°F until the crust starts to brown lightly, approximately 20 minutes. Then lower the temperature to 350°F, continuing to bake until the crust is a golden brown and juices are bubbling, which could take an additional hour or more, depending on the apples. If you have a thermometer, it should read 200°F in the pie’s center when done.
- Let the apple pie cool on a rack for at least an hour. Serve it slightly warm or at room temperature, ideally with vanilla ice cream on the side. Share your thoughts about the recipe in the comments!
Notes
- Mix different apple varieties to create a more complex flavor profile.
- Adjust sugar amount based on apple sweetness for perfect flavor balance.
- Ensure top and bottom crusts are properly sealed to avoid filling spillage.
