Apple Pie

Step-by-Step Instructions

Making Apple Pie is a rewarding process that yields a flaky, flavorful dessert. Let’s get baking!

Step 1: Gather and Prep

• Gather all ingredients: 2 ½ cups flour, 4 teaspoons sugar, ¼ teaspoon salt, 14 tablespoons butter, 1 egg, 2 tablespoons water (for dough); 2 tablespoons lemon juice, 3 pounds apples, ⅔ cup sugar, ¼ cup butter, ¼ teaspoon cinnamon, pinch nutmeg, 1 egg (for filling).
• Dice butter and keep cold; prepare a 9-inch pie pan and baking sheet.

Tip: Keep butter and water cold for a flaky crust; choose firm baking apples to hold shape.

Step 2: Make the Dough

• By Hand: In a medium bowl, whisk 2 ½ cups flour, 4 teaspoons sugar, and ¼ teaspoon salt. Work in 14 tablespoons cold diced butter with your fingers until it resembles coarse cornmeal with bean-sized butter bits. If warm, refrigerate for 10 minutes. Add 1 egg beaten with 2 tablespoons cold water; stir with a fork until dough forms. Add up to 1 tablespoon more water if dry.
• By Food Processor: Pulse flour, sugar, and salt. Add butter and pulse ~10 times until coarse with butter bits. Add egg mixture and pulse 1-2 times until just combined (avoid forming a ball). Bring dough together by hand.
• Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Tip: Handle dough minimally to keep butter cold; refrigerate if it softens during prep.

Step 3: Prepare the Filling

• In a medium bowl, toss 3 pounds peeled, cored, and wedged apples (each half cut into 4 wedges) with 2 tablespoons lemon juice.
• Add ⅔ cup sugar and toss to coat evenly.
• In a large skillet, melt ¼ cup butter over medium-high heat. Add apples and cook, stirring, until sugar dissolves and mixture simmers, about 2 minutes.
• Cover, reduce heat to medium-low, and cook until apples soften and release juices, about 7 minutes.
• Strain apples in a colander over a bowl to collect juices. Shake to extract liquid.
• Return juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss apples with reduced juice, ¼ teaspoon cinnamon, and a pinch of nutmeg. Cool completely.

Tip: Cool filling to prevent a soggy crust; make filling up to 2 days ahead and refrigerate.

Step 4: Roll and Assemble

• Divide chilled dough in half. On a lightly floured surface, roll each half into an 11- to 12-inch disc.
• Layer dough between parchment or wax paper on a baking sheet and refrigerate for 10 minutes.
• Place one disc in a 9-inch pie pan, trimming to ½ inch beyond the edge.
• Add cooled apple filling, mounding slightly in the center.
• Brush edges of bottom dough with beaten egg.
• Place second disc over the filling, fold top dough under bottom dough, and press to seal. Flute edges as desired.
• Brush top with egg and sprinkle with sugar. Pierce top several times for steam vents.
• Refrigerate pie for 15 minutes.

Tip: Roll dough evenly; chill before assembling to maintain flakiness.

Step 5: Bake

• Preheat oven to 375°F (190°C) with a rack in the lower third.
• Place pie on a baking sheet and bake until crust is golden, about 50 minutes.
• Cool on a rack before serving.

Tip: Use a baking sheet to catch drips; cover edges with foil if browning too quickly.

Step 6: Serve

• Serve warm or at room temperature, sliced into 6-8 wedges.
• Pair with vanilla ice cream, whipped cream, or cheddar cheese for a classic touch.

Tip: Let pie cool for at least 1 hour to set the filling; reheat slices briefly if serving warm.

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Assembly: Building the Perfect Apple Pie

Making Apple Pie is all about creating a flaky crust and flavorful filling. Here’s how to make it shine:

• Dough: Cold butter and minimal handling ensure flakiness.
• Filling: Pre-cooked apples and reduced juices prevent sogginess and enhance flavor.
• Assembly: Proper sealing and venting create a cohesive, golden pie.
• Baking: Low oven position ensures even browning.

Presentation Tips

• Serve on a platter with a dusting of powdered sugar or a scoop of ice cream.
• Garnish with a cinnamon stick or apple slices for a festive look.
• Pair with coffee, tea, or a holiday meal like roast turkey and gravy.

Storage and Make-Ahead Tips

Apple Pie is great for make-ahead or leftovers.

• Storage:
  • Store covered at room temperature for up to 24 hours or refrigerate for up to 4 days.
  • Freeze baked pie for up to 6 months; wrap tightly in plastic and foil.
• Make-Ahead:
  • Prepare filling up to 2 days ahead; refrigerate or freeze.
  • Make dough up to 2 days ahead; refrigerate wrapped.
  • Assemble unbaked pie and freeze (without egg wash/sugar); bake from frozen, adding 20 minutes.
• Reheating: Reheat slices in a 325°F oven for 10-15 minutes; avoid microwaving to preserve crust texture.
• Tip: Freeze unbaked pie for best results; add egg wash and sugar just before baking.

Recipe Variations

Apple Pie is versatile and easy to customize. Here are some fun twists:

• Dutch Apple Pie: Replace top crust with a streusel topping (½ cup flour, ¼ cup sugar, ¼ cup butter).
• Salted Caramel Apple Pie: Drizzle ¼ cup caramel sauce over filling before sealing.
• Apple-Berry Pie: Add 1 cup blueberries or raspberries to the filling.
• Spiced Rum Apple Pie: Add 2 tablespoons rum to the reduced juices.
• Gluten-Free Apple Pie: Use gluten-free 1:1 flour for the crust.

Nutrition Information (Per Serving, Based on 8 Servings)

• Calories: Approximately 400-450 kcal (varies by portion size).
• Protein: Low, from egg.
• Fat: Moderate, from butter.
• Carbs: High, from apples, sugar, and flour.
• Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Classic Comfort!

Apple Pie is the dessert that brings flaky, fruity, and spiced perfection to every slice. With its buttery crust, sweet-tart apple filling, and golden finish, it’s perfect for Thanksgiving, holidays, or any special occasion. Intermediate yet rewarding, this pie is sure to impress your guests. So, grab your rolling pin, whip up this classic recipe, and enjoy a timeless favorite. We’d love to hear how your pie turns out—share your creations in the comments or on social media!

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Apple Pie

• Author: Alyssa

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Description

Craving a classic dessert that’s perfect for any occasion? Apple Pie delivers a flaky, buttery crust encasing a sweet-tart apple filling, spiced with cinnamon and nutmeg. This intermediate-level recipe, with a total time of 3 hours 30 minutes, yields a golden, aromatic pie that’s ideal for Thanksgiving, holidays, or cozy gatherings.

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Ingredients

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Dough

• 2 ½ cups all-purpose flour: Forms the flaky crust base.
• 4 teaspoons sugar: Adds subtle sweetness to the crust.
• ¼ teaspoon fine salt: Enhances flavor.
• 14 tablespoons (1¾ sticks) cold unsalted butter, diced: Creates a flaky, tender texture.
• 1 large egg, lightly beaten with 2 tablespoons cold water: Binds the dough.

Filling

• 2 tablespoons freshly squeezed lemon juice: Prevents browning and adds tang.
• 3 pounds baking apples (e.g., Golden Delicious, Cortland, or Mutsu): Provides sweet-tart flavor and texture.
• ⅔ cup sugar, plus more for sprinkling: Sweetens the filling and crust.
• ¼ cup (½ stick) unsalted butter: Adds richness to the filling.
• ¼ teaspoon ground cinnamon: Brings warm spice.
• Generous pinch of ground nutmeg: Enhances depth.
• 1 large egg, lightly beaten: For egg wash, creates a golden crust.

Why These Ingredients Matter

• Apples: Baking varieties hold shape and balance sweet-tart flavors.
• Butter and Flour: Ensure a flaky, tender crust and rich filling.
• Cinnamon and Nutmeg: Add warm, aromatic notes.
• Egg Wash: Promotes a glossy, golden finish.

Substitutions and Variations

• Apples: Use Granny Smith, Honeycrisp, or a mix for varied flavor; adjust sugar if using tart apples.
• Butter: Swap with plant-based butter for vegan or shortening for a different crust texture.
• Egg: For vegan, use 1 tablespoon flaxseed + 3 tablespoons water for dough; use plant-based milk for egg wash.
• Flour: Use gluten-free 1:1 flour for gluten-free crust (may be less flaky).
• Sugar: Replace with brown sugar or maple syrup in the filling for deeper flavor.
• Vegan Option: Use plant-based butter, flax egg, and milk wash.
• Gluten-Free: Use gluten-free flour and ensure spices are gluten-free.
• Flavor Variations:
  • Caramel Apple Pie: Add ¼ cup caramel sauce to the filling.
  • Spiced Apple Pie: Add ¼ teaspoon ground ginger or cloves.
  • Nutty Apple Pie: Mix ½ cup chopped pecans or walnuts into the filling.
  • Cheddar Crust Pie: Add ½ cup shredded cheddar to the dough for a savory twist.
  • Cranberry Apple Pie: Add ½ cup dried cranberries to the filling.

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Instructions

Step 1: Gather and Prep

• Gather all ingredients: 2 ½ cups flour, 4 teaspoons sugar, ¼ teaspoon salt, 14 tablespoons butter, 1 egg, 2 tablespoons water (for dough); 2 tablespoons lemon juice, 3 pounds apples, ⅔ cup sugar, ¼ cup butter, ¼ teaspoon cinnamon, pinch nutmeg, 1 egg (for filling).
• Dice butter and keep cold; prepare a 9-inch pie pan and baking sheet.

Tip: Keep butter and water cold for a flaky crust; choose firm baking apples to hold shape.

Step 2: Make the Dough

• By Hand: In a medium bowl, whisk 2 ½ cups flour, 4 teaspoons sugar, and ¼ teaspoon salt. Work in 14 tablespoons cold diced butter with your fingers until it resembles coarse cornmeal with bean-sized butter bits. If warm, refrigerate for 10 minutes. Add 1 egg beaten with 2 tablespoons cold water; stir with a fork until dough forms. Add up to 1 tablespoon more water if dry.
• By Food Processor: Pulse flour, sugar, and salt. Add butter and pulse ~10 times until coarse with butter bits. Add egg mixture and pulse 1-2 times until just combined (avoid forming a ball). Bring dough together by hand.
• Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Tip: Handle dough minimally to keep butter cold; refrigerate if it softens during prep.

Step 3: Prepare the Filling

• In a medium bowl, toss 3 pounds peeled, cored, and wedged apples (each half cut into 4 wedges) with 2 tablespoons lemon juice.
• Add ⅔ cup sugar and toss to coat evenly.
• In a large skillet, melt ¼ cup butter over medium-high heat. Add apples and cook, stirring, until sugar dissolves and mixture simmers, about 2 minutes.
• Cover, reduce heat to medium-low, and cook until apples soften and release juices, about 7 minutes.
• Strain apples in a colander over a bowl to collect juices. Shake to extract liquid.
• Return juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss apples with reduced juice, ¼ teaspoon cinnamon, and a pinch of nutmeg. Cool completely.

Tip: Cool filling to prevent a soggy crust; make filling up to 2 days ahead and refrigerate.

Step 4: Roll and Assemble

• Divide chilled dough in half. On a lightly floured surface, roll each half into an 11- to 12-inch disc.
• Layer dough between parchment or wax paper on a baking sheet and refrigerate for 10 minutes.
• Place one disc in a 9-inch pie pan, trimming to ½ inch beyond the edge.
• Add cooled apple filling, mounding slightly in the center.
• Brush edges of bottom dough with beaten egg.
• Place second disc over the filling, fold top dough under bottom dough, and press to seal. Flute edges as desired.
• Brush top with egg and sprinkle with sugar. Pierce top several times for steam vents.
• Refrigerate pie for 15 minutes.

Tip: Roll dough evenly; chill before assembling to maintain flakiness.

Step 5: Bake

• Preheat oven to 375°F (190°C) with a rack in the lower third.
• Place pie on a baking sheet and bake until crust is golden, about 50 minutes.
• Cool on a rack before serving.

Tip: Use a baking sheet to catch drips; cover edges with foil if browning too quickly.

Step 6: Serve

• Serve warm or at room temperature, sliced into 6-8 wedges.
• Pair with vanilla ice cream, whipped cream, or cheddar cheese for a classic touch.

Tip: Let pie cool for at least 1 hour to set the filling; reheat slices briefly if serving warm.

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FAQs

1. Why is my crust soggy?

Hot filling or insufficient juice reduction can cause sogginess; cool filling completely and reduce juices fully.

2. Can I use other apples?

Yes, Granny Smith or Honeycrisp work well; mix varieties for balanced flavor.

3. Is this recipe gluten-free?

Not as written; use gluten-free 1:1 flour for a gluten-free version.

4. Can I skip pre-cooking the apples?

Pre-cooking prevents a soggy crust and gap under the top crust; raw apples may release too much liquid.

5. Why did my crust crack?

Overworked or warm dough can crack; handle minimally and keep cold.

6. Can I prepare this in advance?

Yes, make filling or dough 2 days ahead, or freeze unbaked pie for up to 6 months.

7. What are the health benefits of this dish?

Apples provide fiber and antioxidants; the crust is rich in butter, so enjoy in moderation.

We’d love to know—did you give our recipe a try?

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