A traditional apple pie recipe that features a delicious handmade apple pie filling. This recipe is consistently praised for having the best flaky pie crust. Everyone has to cook this pie. We adore apple recipes, like Baked Apples and Apple Cake. If you enjoy apples, you must try this pie!
This recipe for apple pie is a hidden gem. The stuffing is quite alluring. Although the filling procedure is unusual, it will convince you to try it out. You won't want canned apple pie filling ever again.
Think about the flaky crust boiling through with juicy apples. You won't ever need another apple pie recipe.
Homemade apple pie is simpler to make than you may imagine with the appropriate recipe. The components for this crust are simple and you probably already have them on hand. The filling is delicious and easy to prepare.
✫The ideal apples to utilize in your pie should be a variety. Apple types vary in how quickly they cook. Some apples are more tart than others; some apples cook up solid while others boil up soft.
✫You will achieve a richer, more unique flavor by combining them. Look for apples that are both sweet and sour, as well as apples that cook up both firm and soft.
✫The crust is the first step in making apple pie. You can prepare the dough for a homemade crust up to two days in advance and store the chilled dough discs in the refrigerator. For this apple pie, I suggest using the sour cream and butter dough recipe, which is very tasty, flaky, and simple to create. If using a frozen store-bought pie crust, stick to the handling instructions on the crust package.
✫Apple pies readily keep for a couple of days at room temperature on your counter, loosely wrapped in plastic wrap or aluminum foil. (Leave any packaging loose so that the crust may breathe. Otherwise, it won't be as crisp.)
✫After a few days, the pie can be refrigerated for a few more days. Before serving, if desired, reheat the pie for 5 to 10 minutes in a 350°F oven.
Ingredients:
➡3 lbs apples (about 6 to 8 apples, depending on the size of your apples)
➡1 tbsp lemon juice or apple cider vinegar
➡1/2 cup to 2/3 cup sugar, depending on how sweet you like your pie
➡3 tbsp all-purpose flour
➡1/2 tsp ground cinnamon
➡1/4 tsp ground allspice
➡1/4 tsp ground nutmeg
➡1 tsp vanilla extract
➡1 double-crust sour cream pie dough, OR all-butter crust, OR your favorite pie crust.
For the egg wash:
➡1 large egg yolk
➡1 tbsp cream
Method:
➡Apples should be peeled, cored, and cut into chunks or slices ranging in thickness from 1/4 inch to 1/2 inch. As you cut the apples into slices, place them in a big bowl and add the lemon juice or apple cider vinegar to prevent browning.
➡In a bowl, combine the sugar, flour, and spices (cinnamon, nutmeg, and allspice). Add apples, and use your hands to evenly divide the flour mixture among the apple slices.
➡Preheat the oven to 375°F.
➡Take one pie dough disc out of the fridge. For five to ten minutes, let sit at room temperature. The disk should be put on a clean, flat surface that has been lightly dusted with flour. Roll out the pie dough with a rolling pin to a 12-inch circle that is approximately 1/8-inch thick.
➡Check to see if the dough is sticking as you roll it out. If and when it begins to stick, gently raise it up and add some additional flour to the tabletop or the pie dough to prevent sticking.
➡Lay the rolled-out dough gently onto a 9-inch pie pan. The dough should be pressed firmly into the pie pan.
➡Place the apple slices in the pie pan with the dough lining. Place a mound of apples in the middle.
➡The second dough disc should be rolled out to a new 12-inch size. Over the apples, carefully arrange the second round of pie crust. With kitchen scissors, cut away any extra dough, leaving a 3/4 inch overhang from the pie pan's edges. (Or just cut the strips of the second round of pie crust and make a simple check design of it over the apples).
➡The dough should be folded in such a way that the edge of the fold touches the pan's edge exactly. As you flute the edges with your thumb and forefinger or push with a fork, press the top and bottom dough circles together.
➡Use a fork to thoroughly mix the egg yolk and cream in a small bowl. Apply the egg wash over the pie's top and fluted edges with a pastry brush. Make slits in the pie dough's top crust with a sharp knife to allow steam to escape.
➡Bake the pie at 375°F for about 20 minutes, or until the crust starts to softly brown, and then lower the heat to 350°F.
➡Depending on the kind of apples you're using, bake for an extra hour or even up to an additional hour and a half, or until the crust is golden brown and the juices are bubbling over.
➡Place the apple pie on a shelf to cool for at least an hour. Serve heated or at room temperature. It is excellent with a scoop of vanilla ice cream.
Tips:
➡If the dough ever turns too soft to handle, chill the crust or the entire pie for 15 to 20 minutes.
➡Check the pie halfway through baking to make sure it's not getting too brown. To prevent the pie from browning anymore after it has become well-browned, tent it with a sizable piece of aluminum foil.
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