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Best Recipe for Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 91 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Apple Pie recipe features a homemade double crust filled with a perfectly spiced apple mixture that is cooked on the stovetop before baking to ensure tender, flavorful apples that hold their shape. A classic dessert perfect for any occasion, topped with a golden, flaky crust and optional lattice design, ideal served with vanilla ice cream for an indulgent treat.

Ingredients

Scale

Pie Crust

  • 1 homemade double pie crust, 2 sheets of pie dough

Apple Pie Filling

  • 1/4 teaspoon lemon zest
  • Juice from half a lemon (about 2 tablespoons)
  • 5 pounds apples (Granny Smith, Gala, Golden Delicious), peeled and sliced 1/8 inch thick
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom (optional)
  • 1 teaspoon vanilla extract

For Brushing & Topping

  • 1 tablespoon milk
  • 1 tablespoon beaten egg (optional)
  • 1 tablespoon raw sugar (for topping)

Instructions

  1. Choose apples. Gather 5 pounds (about 11 large) of a mix of apples such as Granny Smith, Gala, and Golden Delicious for balanced flavor.
  2. Prepare lemon zest and juice. Use a microplane grater to zest 1/4 teaspoon lemon peel into a large 12-inch skillet. Add juice from half a lemon (around 2 tablespoons) to the skillet.
  3. Peel and slice apples. Peel apples using a potato peeler, slice into 1/8-inch pieces, and add directly to the lemon juice in the skillet. Stir occasionally to prevent browning and coat evenly.
  4. Add dry ingredients and spices. Over the apples in the skillet, add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and optional cardamom. Stir gently to combine without breaking the apple slices.
  5. Cook filling on stovetop. Cover skillet with lid and cook over medium heat for 20 minutes, stirring every 3 minutes to prevent sticking and ensure even softness. Add water sparingly if apples stick to the pan. Apples should become fork tender but maintain shape.
  6. Finish filling. Remove from heat and stir in 1 teaspoon vanilla extract. Transfer the filling with all juices to a pan with a lip (half sheet pan recommended), spreading to edges.
  7. Chill filling. Cool filling completely by refrigerating or freezing for approximately 30 minutes to prevent soggy crust during baking.
  8. Prepare crust for baking. Roll out one pie dough sheet into a 9-inch deep pie dish with excess overhang. Scrape chilled apple filling into pie shell, including all gooey juices.
  9. Top pie with crust. Place second dough sheet on top, either whole or as a lattice pattern. Fold edges under and crimp to seal. If not lattice, poke vents in the top crust with a sharp knife.
  10. Chill assembled pie. Refrigerate or freeze assembled pie for 20-30 minutes to promote flakiness of crust during baking.
  11. Preheat oven and baking sheet. Place a baking sheet on center oven rack and preheat oven to 425°F (220°C) for at least 20-25 minutes to ensure hot heat transfer.
  12. Brush crust and sprinkle sugar. Before baking, brush pie crust with milk and beaten egg mixture or milk alone for browning and gloss. Sprinkle pie surface with raw sugar for texture and shine.
  13. Bake pie initially. Place chilled pie on the hot baking sheet and bake at 425°F for 15 minutes to brown edges lightly.
  14. Protect crust and reduce heat. Create a foil shield with a cutout center to cover the pie edges; loosely fit over crust to prevent burning. Lower oven temperature to 350°F (175°C).
  15. Continue baking. Bake pie at 350°F for an additional 40-45 minutes until crust is golden brown and filling bubbles (especially visible if lattice crust used).
  16. Cool pie thoroughly. Remove pie and let cool on wire rack for about 4 hours to allow filling to set and avoid runniness when slicing.
  17. Serve and store. Slice pie once cooled. Serve optionally with vanilla ice cream or caramel sauce. Store covered at room temperature up to 2 days, then refrigerate.

Notes

  • You can freeze the cooled apple pie filling in a large ziplock bag for up to 3 months to use later in pies, cobblers, or crisps.
  • Adjust cooking time on stovetop for preferred apple tenderness; apples do not soften further during baking.
  • Using a mix of tart and sweet apples adds depth of flavor to the filling.
  • Lattice top crust adds visual appeal but is optional.
  • Allowing the pie to cool completely before slicing ensures the filling sets properly and prevents juices from running.

Nutrition

  • Serving Size: 1 slice (1/10 of pie)
  • Calories: 410
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 25mg

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