The BEST Apple Pie Recipe
There’s something truly magical about a freshly baked apple pie. The fragrance of cinnamon and warm apples wafts through the air, drawing family and friends to the kitchen like moths to a flame. This is not just any apple pie; it’s The BEST Apple Pie Recipe you’ll ever try! Tart Granny Smith apples blended with a buttery filling, all nestled in a perfectly flaky crust makes this dessert the ultimate comfort food. Whether you’re celebrating a holiday or enjoying a cozy weekend treat, this apple pie will be a hit every time.
Gather Your Apple Pie Ingredients
To bake The BEST Apple Pie, here’s what you’ll need:
- For the double pie crust:
- 1 recipe for double pie crust
- For the filling:
- 1 kg Granny Smith apples, peeled and cored (about 6-7 apples or 7 cups thinly sliced)
- 1 ½ tsp ground cinnamon
- 8 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 60 ml water
- 200 g granulated sugar
- 1 egg + 1 tbsp water (for egg wash)
Step-by-Step Apple Pie Recipe
Now that you have your ingredients ready, let’s get started on making The BEST Apple Pie!
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Prepare the crust: Make your double pie crust recipe according to your favorite method and chill it as per the instructions.
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Preheat the oven: Set your oven to 220°C (425°F) to get it nice and hot for baking.
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Make the filling: In a medium saucepan over medium heat, melt the butter. Once it’s melted, whisk in the flour, cooking for one minute while whisking constantly. Gradually add 60 ml of water and 200 g granulated sugar, stirring until the mixture comes to a boil. Once boiling, reduce the heat and let it simmer for 3 minutes, whisking frequently. Remove from heat.
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Prepare the apples: Peel, core, and slice the Granny Smith apples into thin slices. Mix them in a large bowl with 1 ½ tsp of cinnamon. Make sure the apples are well coated.
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Combine apples with sauce: Pour the buttery sauce over the apple slices and stir gently to make sure all the apples get some of that delicious sauce.
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Roll out the crust: Sprinkle flour on your work surface and roll out the bottom pie crust into a 30 cm (12-inch) diameter circle. Carefully wrap it around your rolling pin and transfer it to a 23 cm (9-inch) pie plate.
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Add filling to pie crust: Pour in the apple mixture, mounding it slightly in the center. Be cautious not to let any filling touch the edges, as it can prevent a good seal.
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Prepare the top crust: Roll out the second pie crust into an 28 cm (11-inch) round. Using a pizza cutter, cut it into 10 equal strips. Arrange the strips over the apple filling in a woven lattice pattern (check online for tutorial videos for a visual guide if needed).
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Egg wash the crust: In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the egg wash over the lattice crust for that beautiful golden finish.
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Bake the pie: Place the pie in the center of your preheated oven and bake at 220°C (425°F) for the first 15 minutes. Then, reduce the temperature to 175°C (350°F) and keep baking for an additional 45 minutes, or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes.
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Rest before serving: Let the pie cool at room temperature for at least 1 hour before serving. This helps to set the filling!
The Best Way to Serve It
To serve The BEST Apple Pie, slice it into wedges and place them on dessert plates. For an extra touch of indulgence, consider adding a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. A drizzle of caramel sauce can also elevate your pie to the next level. Perfect for fall gatherings, holidays, or just a cozy night at home, this apple pie is sure to please everyone at the table!
Recipe Tips & Variations
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Apple Choices: While Granny Smith apples are tart and flavorful, feel free to mix in some sweeter varieties like Honeycrisp or Fuji for a different flavor profile.
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Spice It Up: Add a pinch of nutmeg or allspice to the filling for a warm, spiced flavor that pairs beautifully with cinnamon.
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Crust Options: If you’re short on time, use store-bought pie crusts instead of homemade. They can save you some prep time without compromising flavor!
Frequently Asked Questions
Q: Can I make the pie crust ahead of time?
A: Absolutely! You can make the pie crust a day or two in advance and keep it chilled in the fridge until you’re ready to use it.
Q: How do I prevent the crust from burning?
A: If the edges of the crust start to brown too quickly, cover them with aluminum foil during baking.
Q: Can I freeze the apple pie?
A: Yes, you can freeze an unbaked pie for up to three months. Just ensure it is wrapped tightly in plastic wrap and foil. You can bake it from frozen, adding some extra time to the baking process.
There’s nothing quite like The BEST Apple Pie Recipe to warm your heart and home. I hope you give it a try and make it a new tradition in your own kitchen! Enjoy!
Apple Pie
Ingredients
For the double pie crust
- 1 recipe 1 recipe for double pie crust Make according to your favorite method.
For the filling
- 1 kg 1 kg Granny Smith apples, peeled and cored About 6-7 apples or 7 cups thinly sliced.
- 1.5 tsp 1 ½ tsp ground cinnamon
- 8 tbsp 8 tbsp unsalted butter
- 3 tbsp 3 tbsp all-purpose flour
- 60 ml 60 ml water
- 200 g 200 g granulated sugar
- 1 ea 1 egg + 1 tbsp water For egg wash.
Instructions
Preparation
- Make your double pie crust recipe according to your favorite method and chill it as per the instructions.
- Preheat the oven to 220°C (425°F).
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute while whisking constantly.
- Gradually add 60 ml of water and 200 g of granulated sugar, stirring until the mixture comes to a boil.
- Once boiling, reduce the heat and let it simmer for 3 minutes, whisking frequently. Remove from heat.
- Peel, core, and slice the Granny Smith apples into thin slices. Mix them in a large bowl with 1 ½ tsp of cinnamon.
- Pour the buttery sauce over the apple slices and stir gently to coat all the apples.
- Sprinkle flour on your work surface and roll out the bottom pie crust into a 30 cm (12-inch) diameter circle.
- Transfer the crust to a 23 cm (9-inch) pie plate.
- Pour in the apple mixture, mounding it slightly in the center.
- Roll out the second pie crust into a 28 cm (11-inch) round, cut into 10 equal strips, and arrange in a woven lattice pattern over the filling.
- Whisk together 1 egg and 1 tbsp of water in a small bowl and brush the mixture over the lattice crust.
- Bake the pie at 220°C (425°F) for the first 15 minutes, then reduce the temperature to 175°C (350°F) and bake for an additional 45 minutes, or until the apples are soft.
- Let the pie cool at room temperature for at least 1 hour before serving.
