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Best Apple Pie Recipe

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3.9 from 2 reviews

This Best Apple Pie Recipe offers a perfect balance of a flaky, buttery double crust and a sweet, cinnamon-spiced apple filling. Using fresh apples that are lightly cooked to soften, combined with a simple mixture of sugar, flour, and cinnamon, this pie is a timeless dessert ideal for any occasion. The step-by-step instructions ensure a golden crust and thickened filling that can be enjoyed warm or at room temperature, especially delightful with a scoop of vanilla ice cream.

  • Total Time: 4 hours 20 minutes
  • Yield: 1 9-inch pie (serves 8)

Ingredients

Apple Pie Filling:

  • 10 cups sliced apples, peeled, cored, and sliced (about 3.5 lbs)
  • ½ cup granulated sugar
  • 3 Tablespoons all-purpose flour
  • 2 Teaspoons ground cinnamon

Double Pie Crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 Tablespoons granulated sugar
  • 1 cup butter, COLD, cut into 1 inch pieces
  • ½ cup ice cold water

Egg Wash (Optional):

  • 1 egg beaten
  • 1 Tablespoon milk

Instructions

  1. Make the Crust: Place all pie crust ingredients in the order listed into a food processor fitted with an “S” blade and process for 15-40 seconds, or until the mixture resembles a coarse meal and holds together when pinched. Remove dough from processor (it will be crumbly), transfer it to a large bowl or flat surface, and form into two equal-sized round discs. Wrap both discs of dough in plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Make the Filling: Place the peeled and cored apples in a microwave-safe dish and cook for 6 minutes until apples are slightly soft. While the apples cook, mix together sugar, flour, and cinnamon in a small bowl. When apples finish cooking, drain excess water in a colander and let them cool for at least 10 minutes. Transfer cooled and drained apples to a bowl, then add the dry ingredient mixture and stir until evenly combined.
  3. Assemble: Preheat the oven to 350°F (177°C). Remove crusts from the refrigerator and roll into circles about ¼ inch thick; allow dough to sit at room temperature for 5 minutes if it is too firm to roll easily. Gently place one crust into the pie plate. Pour the apple filling into the unbaked bottom crust. Place the second crust over the filling, shaping and sealing the edges. Cut 4 slits on the top crust to vent steam or create a lattice pattern.
  4. Bake & Cool: Place a pie crust shield or aluminum foil over the outer crust to prevent burning, removing it during the last 10-15 minutes if the crust hasn’t browned sufficiently. Bake the pie on the middle/lower rack for 60 minutes or until the filling bubbles and the crust is lightly browned. Let the pie cool for at least 3 hours to thicken the filling. Serve warm or at room temperature, ideally with vanilla ice cream.

Notes

  • Use tart apple varieties like Granny Smith for a perfect balance of sweetness and acidity.
  • Chilling the dough is crucial to achieve a flaky crust.
  • Let the pie cool completely before slicing to allow the filling to set.
  • Egg wash is optional but helps achieve a golden, glossy crust.
  • Cover edges with foil or a crust shield to avoid burning during baking.
  • For easier rolling, let dough sit at room temperature for a few minutes after refrigeration.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/best-apple-pie-recipe/