Baking an apple pie is a classic and comforting dessert, perfect for any occasion. Whether you’re a seasoned baker or just starting out, making an apple pie from scratch is a rewarding experience. In this recipe, we’ll guide you through the process of baking the perfect apple pie, from selecting the right apples to making a flaky pie crust.
Ingredients for Perfect Apple Pie:
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into small pieces
- 6-8 tablespoons ice water
For the apple filling:
- 6-7 medium-sized apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
How to Make Perfect Apple Pie:
- Prepare the pie crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to clump together.
- Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
- Prepare the apple filling:
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated. Set aside.
- Assemble the pie:
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out one of the chilled pie crust disks into a 12-inch circle. Carefully transfer the crust to a 9-inch pie dish, gently pressing it into the bottom and sides of the dish.
- Spoon the apple filling into the pie crust, mounding the apples slightly in the center. Dot the apples with the small pieces of butter.
- Roll out the second pie crust disk into a 12-inch circle. Place the crust over the apples. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake the pie:
- Brush the top crust with the beaten egg and sprinkle with the tablespoon of granulated sugar.
- Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust starts to brown too quickly, cover the edges loosely with aluminum foil.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
About the Main Ingredients:
- Apples: Choosing the right apples is key to a successful apple pie. You want apples that are firm and slightly tart to balance the sweetness of the pie. Granny Smith, Honeycrisp, and Jonagold are all good choices.
- Pie crust: A good pie crust should be flaky and buttery. Using cold butter and handling the dough gently will help achieve this texture.
- Sugar and spices: The combination of granulated sugar, brown sugar, cinnamon, and nutmeg adds sweetness and warmth to the apple filling, enhancing its flavor.
- Butter: Dotting the apple filling with butter helps to add richness and flavor to the pie.
- Lemon juice: A touch of lemon juice helps to brighten the flavor of the apples and prevents them from browning.
