The Perfect Apple Pie Recipe

The Perfect Apple Pie Recipe

Warm apple pie on a cold autumn day. What could be more cozy than that? Every year after we go apple picking, one of the first things we look forward to making is apple pie. The warm apples basking in aromatic cinnamon and paired with the flaky buttery crust…it’s just simply a fall treat that can’t be beat! I promise that once you try this apple pie recipe, you’ll never want to try another again!

I start out by making the dough for the crust first. It’s really easy to make and only takes a few minutes. You can even make it in advance and have the whole first step out of the way. Details about making the crust are in the recipe card, but it’s such a simple task there wasn’t much need to go into any more detail.

Here Comes the pie filling! (Yum!)

The pie filling is also really simple to make. Start by washing, peeling and slicing all of your apples. The slices should be thin enough that they cook through easily but not so thin that they get mushy easily. About 1/4″ should be a good thickness to shoot for. Add the apples to a large pot and add in the granulated sugar, brown sugar, cinnamon, cornstarch and salt. Set the pot over medium heat and cook, stirring occasionally for about 12 minutes. You want the apples to be tender but not mushy. Remember, they will also be baking in the oven for 1 hour so they do not need to be completely cooked now.

Time To Roll Out the Pie Crust!

The second part of our apple pie recipe is making the crust. So once the apples are done cooking, remove from heat and stir in the lemon juice. Then, set the apples aside and let them cool while you prepare the pie crust. On a floured work surface, roll the first disk of dough out with a rolling pin.

The dough should be rolled to about 1/8″ thickness. It might seem like you are rolling it too thin, but trust me you’re not. If you leave the dough too thick you’ll end up with an uneven dough to pie filling ratio. Basically, you’re going to feel like you’re eating too much crust. And as delicious as the crust is, it’s not something you want to overdo.

So once you have your nice thin crust rolled out, transfer it to the pie pan. Make sure to press it down on the sides so that the crust fits into the pan nice and snug. Trim the edges around the top. You can crimp the edges if you’d like, but for this pie I trimmed the edges flush with the sides because I’m using little cutouts. After the pie pan is prepared, you can stick it back in the refrigerator to chill while you prepare the next disk of dough.





Roll out the second disk of dough the same as the first. Make sure to flour your work surface and don’t forget to roll it to an 1/8″ thickness! For this dough, take a knife and cut out 10 strips, about an inch across. These will be used for the lattice top. Then use the rest of the dough to cut out little shapes such as leaves and acorns. Place the strips and cutouts on a baking sheet lined with a silpat or parchment paper and place in the refrigerator to firm up for about 10 minutes.

Next, transfer the pie filling into the prepared pie pan. Then, take the strips of dough and make your lattice top by weaving the dough, alternating which strip is on top. You can use more strips if you’d like. I like using ten because I think it makes a pretty lattice top while not putting too much crust onto the pie. As mentioned above, I think it’s important to have a good crust to pie filling ratio!

The Final Part of the Apple Pie Recipe

Add your cut out shapes around the edge of the pan and then place in the oven and bake at 400 °F. for 1 hour. If you notice the crust getting a little too brown, you can place foil around the edges. I usually do this around the last 20 minutes of baking. That way the edges get a chance to brown without getting burned. It makes for a perfect golden, flaky crust!





When you remove the pie from the oven, place it on a cooling rack and let cool for at least one hour before serving. Use a pie server to get a nice even slice that holds together well. I hope you enjoyed making this apple pie recipe! Let me know what you think in the comments below.

P.S: If you liked this apple pie, you’ll love making apple bundt cake!



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Apple Pie
Apple Pie
Print Recipe
Print Recipe
Apple Pie
Apple Pie
Rating
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Rating: 0
Rate this recipe!
Servings 1Pie
Prep Time 30Minutes
Cook Time 1Hour
Ingredients
  • Pie Crust
  • 2 1/2 Cups All Purpose Flour
  • 1/2 Tsp. salt
  • 2 Sticks butter
  • 1/2 Cup Cold Water
  • Apple Filling
  • 3 Lbs. Apples
  • 1/2 Cup granulated sugar
  • 1/3 Cup brown sugar
  • 1/2 Tsp. salt
  • 1 Tsp. Cinnamon
  • 1 Tbsp. Corn Starch
Servings: Pie
Units:
Ingredients
  • Pie Crust
  • 2 1/2 Cups All Purpose Flour
  • 1/2 Tsp. salt
  • 2 Sticks butter
  • 1/2 Cup Cold Water
  • Apple Filling
  • 3 Lbs. Apples
  • 1/2 Cup granulated sugar
  • 1/3 Cup brown sugar
  • 1/2 Tsp. salt
  • 1 Tsp. Cinnamon
  • 1 Tbsp. Corn Starch
Servings: Pie
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 1Pie
Prep Time 30Minutes
Cook Time 1Hour
Instructions
    Making the Crust
    1. Add the flour and salt to the bowl of a stand mixer fitted with the paddle attachment.
    2. Begin stirring as you add in the butter and mix until the everything is incorporated. The mixture should resemble coarse meal.
    3. Slowly add in the cold water and continue to mix until the dough holds together.
    4. Divide the dough in half, shape each half into a disk and cover with plastic wrap. Refrigerate for 1 hour or until ready to use.
    Making the Filling
    1. Wash, peel and slice the apples into thin slices. Add them to a large pot with the granulated sugar, brown sugar, cinnamon, salt and corn starch.
    2. Cook the apples on medium heat for 12 minutes until tender but not mushy.
    3. Remove from heat, add the lemon juice and let cool while you prepare the pie crust.
    Putting it all Together
    1. Preheat oven to 400 °F.
    2. Roll out the pie crust with a rolling pin on a floured work surface. The dough should be about 1/8" thick. Place the dough into the pie pan and trim the edges around the top. Place in the refrigerator to keep cool as you prepare the rest of the pie crust.
    3. Roll out the second disk of dough and cut 10 strips to make a lattice top. Cut out shapes such with the remaining dough to go around the edge of the pie.
    4. Place the strips and cut outs on a lined baking sheet and chill in the refrigerator for about 10 minutes to firm them back up.
    5. Add the pie filling to the prepared pie pan and then arrange the lattice top by weaving the strips, alternating which strip is on the top or bottom. Trim the extra dough around the edges and place the cut outs around the edge.
    6. Bake in the oven for 1 hour. If the edge of the crust starts to get too brown, cover it with aluminum foil. I usually do this for the last 20 minutes of baking.
    7. Remove from oven and let cool for at least 1 hour before serving.
    Recipe Notes


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