Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving! If you love apples, this apple pie is a must-try! I will also teach you to make the best pie crust.
The Best Apples for Apple Pie:
Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious.
Granny Smith – firm, tart and the gold standard for baking
Golden Delicious – balanced sweet/tart flavor
Jonagold – sweetness amplified by baking
Honeycrisp – ultra-crisp and sweet
Braeburn – crisp and doesn’t get mushy
Pink Lady – sweet and tart apples, hold their shape
Our Favorite Tools to Make Pie:
You don’t need fancy equipment to make a pie. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:
Food processor (for the pie crust)
French Rolling Pin (or any rolling pin)
Pizza Cutter (or a knife)
Bench Scraper (optional)
Melon Baller to core apples (or use a small knife)
Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under to catch drips.
To Keep Your Pie From Browning:
If you find the edges of your pie are browning too quickly, Cut a 3″ circle out of the center of a square sheet of foil and loosely place with the dull-side down over the top of your pie.
RECIPE:
Pie Crust:
This homemade pie crust dough recipe yields a flaky tender crust with rich buttery flavor. This recipe uses only butter (NO SHORTENING) so it is all natural.
Total Time:
Prep Time: 30 minutes
Cook Time: 1 hour
Pie Crust Time: 30 minutes
Total Time: 2 hours
MAKES: 1 pie crust
Ingredients:
2 1/2 cups all-purpose flour plus more to dust, *measured correctly
1/2 Tbsp granulated sugar
1/2 tsp sea salt
1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
6 Tbsp ice water (6 to 7 Tbsp)
Directions:
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
Add 6 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
Apple Pie With The Best Filling:
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.
Ingredients:
1 recipe for double pie crust
2 1/4 lbs Granny Smith Apples peeled, cored 6-7 apples (7 cups thinly sliced)
1 1/2 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
1 egg + 1 Tbsp water, for egg wash
Directions:
Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.
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