In the history ofall-American desserts, there's nothing better than good old-fashionedapple pie. There's just something about a gorgeous, sky-high pie recipe that's both comforting and irresistible—especially if it's made from scratch.The perfect apple pie has two requirements: a tender crust and plenty of apples. This fall desserthas both: Tender, cinnamon-spiced apples that are baked between two buttery, flaky, golden crusts. Skip the store-bought crust for this recipe... the flakiness of a homemade pie crust is beyond worth the effort.This apple dessert is just about the best sweet you could bring to Thanksgiving dinner.
Looking for a variation on apple pie instead? Check out Ree Drummond's recipes for Caramel Apple Pie and Apple-Pear Pie.
How do you make homemade apple pie from scratch?
The perfect homemade apple pie starts with good quality ingredients: a buttery pie crust and seasonal apple filling.
1. All-Butter Pie Crust: This basic, flaky crust is easy to roll out in a neat circle and sturdy enough to lay over a mound of apples. It can be made up to two days ahead and refrigerated or kept frozen for up to 1 month. It makes a full double crust, but you can do a lattice design on top if you prefer. For that lovely golden color, finish the top crust with a brush of heavy cream before baking.
2. Apple Pie Filling: Of the best apples for apple pie, we like to use firm baking apples that hold their shape, such as Granny Smith, but other varieties like McIntosh, Braeburn, Jonagold, Cortland or Fuji work well also. Try using a mix of tart and sweet apples (like Granny Smith + Galas) to get a more dynamic pie. Eight apples may seem like a lot for one pie, but this dessert is meant to have a sky-high filling. So, slice them thin and pack them in tightly!
Do you grease the pan for apple pie?
Nope! Most pie crusts are made with a significant amount of fat—typically butter or shortening—which keeps it from sticking to the pan. So skip the spritz of baking spray here, and put the crust right in the pieplate! Speaking of the pie plate, you'll want to use a deep-dish plate for this recipe. If you're not sure whether you have a regular or deep-dish pie plate, grab your ruler.A deep-dish pie plate will usually be between 2 and 2 1/2 inches deep.
Should you peel apples before making apple pie?
Of course there's nothing wrong with eating apple peel, but in this instance, pull out your peeler and get to work. More than anything, the stringypeels simply get in the way of the smooth, luscious apple filling. And no one wants that when gobbling up a slice! Ree Drummond likes to usea vegetable peeler to peel her apples, "because it wastes less apple than a knife," she says.
Do you cook apples before putting them in a pie?
Cooking your apples before putting them in the pie crust does help them to release their juices and reduce their volume so that the top crust won’t sag when baked—but it’s not a necessary step required for making apple pie. Instead, save yourself the time and hassle of pre-cooking the apples and be sure to thinly slice the apples instead. When the thin-sliced apples are mixed with a thickener, like flour, they’ll bake up evenly into a thick, luscious filling.
Why is my homemade apple pie watery?
To prevent your apple pie from being too watery, make sure you’re using a good baking apple. When the apple and sugar filling bakes in the oven, it produces a natural thickener called pectin. Some apples produce less pectin than others. Along with the natural pectin, this recipe uses flour to thicken the filling—just make sure to use the correct amount to avoid a watery pie.
Also, with a double pie crust (like this one), it’s important to cut slits in the top crust to let steam release. If the steam or water gets trapped inside your pie, the filling will become runny and your crust will be soggy.
How do you keep the bottom crust of apple pie from getting soggy?
Don’t let a soggy bottom ruin your apple pie! Instead, give the bottom crust an extra flash of heat at the beginning of the cooking process. To do this, pre-heat a sheet pan in the oven while you prepare the pie, then place your pie pan on the sheet pan and bake on the bottom rack of the oven. This will make a crispy, sturdy layer on the bottom of your pie. Baking the crust on the bottom rack of the oven will also prevent the top crust from becoming too dark. It’s a win-win!
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 40 mins
- Total Time:
- 6 hrs 15 mins
Ingredients
For the Pie Crust:
- 1
recipe all-butter pie crust, divided into 2 disks, chilled
For the Apple Pie Filling:
- 8
large apples, such as Granny Smith or McIntosh (about 4 pounds total), peeled andthinly sliced
- 1/2 c.
granulated sugar
- 1/4 c.
all-purpose flour
- 1 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
- 2 Tbsp.
unsalted butter, cut into small pieces
- 1 Tbsp.
heavy cream
Directions
- Step1For the pie crust: Remove one disk of pie crust from the refrigerator and let it sit on the countertopfor 20 minutes until it is soft enough to roll. On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch deep-dishpie plate and trim anyoverhang to ½ inch. Refrigerate for 20 minutes while you prep the filling.
- Step2Preheat the oven to 425°F and place a baking sheet on the bottom rack.
- Step3For the apple pie filling: In a large bowl combine the sliced apples, sugar, flour, cinnamon, and salt. Mix well. Add the filling into the chilled pie crust, arranging the apples tightly together so that there is little space in between. Top with the butter pieces.
- Step4On a floured surface, roll out the remaining disk of dough into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, andcrimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.
- Step5Place the pie on the preheated baking sheet andbake for 15 minutes. Reduce the heat to 350°F and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 minutes more. Transfer to a rack and let cool about 2 hours before slicing.
Tip: This apple wedger is a great tool for removing the core and cutting apples into wedges. You'll want cut them in half, lengthwise, once more to get the right thickness for this pie.
