Delicious Homemade Apple Pie

Posted by by Sara 1 year Ago 159 Views

Ingredients:

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • 6-8 tbsp ice water (more if needed)

For the Apple Filling:

  • 6-7 medium Granny Smith apples (or a mix of tart and sweet apples)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp all-purpose flour
  • 1 tbsp cornstarch (optional for extra thickening)
  • 1/4 tsp salt

For the Egg Wash (Optional):

  • 1 egg, beaten
  • 1 tbsp milk or water
  • 1 tbsp coarse sugar (for sprinkling, optional)

Instructions:

Prepare the Pie Crust:

  1. Make the Dough:
    • In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter.
    • Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
    • Slowly add ice water, 1 tablespoon at a time, stirring with a fork until the dough starts to come together. Add more water if necessary, but avoid making the dough too wet.
  2. Chill the Dough:
    • Divide the dough into two equal portions. Shape each portion into a disc and wrap in plastic wrap.
    • Refrigerate the dough for at least 1 hour, or up to 2 days.

Make the Apple Filling:

  1. Prepare the Apples:
    • Peel, core, and slice the apples into thin slices (about 1/4-inch thick).
    • In a large bowl, combine the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour, cornstarch (if using), and salt. Toss the apples to coat evenly.

Assemble the Pie:

  1. Roll Out the Bottom Crust:
    • Preheat your oven to 425°F (220°C).
    • On a floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing gently to fit the bottom and sides.
  2. Fill the Pie:
    • Pour the apple mixture into the pie crust, spreading it out evenly.
  3. Roll Out the Top Crust:
    • Roll out the second disc of dough into a 12-inch circle. Place it over the filled pie. Trim any excess dough from the edges, then fold the edges under and crimp to seal.
    • Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking.
  4. Egg Wash and Sugar:
    • In a small bowl, whisk together the beaten egg and milk (or water). Brush this egg wash over the top crust of the pie.
    • Sprinkle the top with coarse sugar for extra crunch and shine (optional).

Bake the Pie:

  1. Bake the Pie:
    • Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits in the top crust.
    • If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield and continue baking.
  2. Cool the Pie:
    • Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This helps the filling set and prevents it from running.

Tips:

  • Apple Variety: A mix of tart and sweet apples works best for flavor and texture. Try a combination of Granny Smith (tart) and Honeycrisp (sweet).
  • Thickening: The cornstarch in the filling helps create a thicker consistency for the filling, but it’s optional. If you prefer a thinner filling, you can leave it out.
  • Lattice Top: For a more decorative look, you can create a lattice crust by weaving strips of dough over the top of the pie.
  • Make Ahead: You can prepare the pie and freeze it before baking. Just bake from frozen, adding about 15 extra minutes to the bake time.

Nutrition (per slice, approximate):

  • Calories: 300-350 kcal
  • Fat: 16-18g
    • Saturated Fat: 8-10g
  • Carbohydrates: 40-45g
    • Fiber: 3-4g
    • Sugars: 20-25g
  • Protein: 2g
  • Cholesterol: 30-40mg
  • Sodium: 150-200mg