Description

Ever dreamed of filling your home with the comforting aroma of a freshly baked apple pie? Sunday’s Apple Pie is the classic dessert that delivers warm, cinnamon-spiced apples wrapped in a flaky, buttery crust.

Ingredients

Scale

Sunday’s Apple Pie uses simple ingredients to highlight the natural flavor of apples. Here’s what you’ll need for 8 servings:

½ cup white sugar: Sweetens the apple filling and balances tartness.
2 tablespoons all-purpose flour: Thickens the filling for a perfect consistency.
2 teaspoons ground cinnamon: Adds warm, spicy flavor to the apples.
3 tablespoons unsalted butter: Enhances richness and adds a buttery finish to the filling.
1 (14.1-ounce) package double-crust pie pastry, thawed: The flaky foundation and top of the pie.
6 medium tart apples (peeled, cored, and sliced): The star ingredient, providing a tart, juicy filling.

Why These Ingredients Matter

Tart Apples: Varieties like Granny Smith or Honeycrisp provide a tangy flavor that pairs perfectly with the sweet, spiced filling.
Cinnamon: Adds warmth and depth, making the pie feel cozy and inviting.
Flour: Helps thicken the apple juices to prevent a runny filling.
Double Crust: The buttery pastry encases the filling, offering a crisp, flaky texture.

Substitutions and Variations

Apples: Use a mix of tart (Granny Smith) and sweet (Gala or Fuji) apples for a more complex flavor.
Flour: Swap with 1 tablespoon cornstarch for a gluten-free filling.
Sugar: Reduce to ⅓ cup for a less sweet pie or use brown sugar for a caramel-like depth.
Spices: Add ¼ teaspoon nutmeg or allspice for extra warmth.
Crust: Use a store-bought crust for convenience or a gluten-free crust for dietary needs.
Vegan Option: Replace butter with vegan butter and use a vegan pie pastry.

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Place a baking sheet on an oven rack to catch any drips during baking.
Thaw a 14.1-ounce package of double-crust pie pastry if frozen, following package instructions.

Tip: A preheated baking sheet helps the bottom crust cook evenly and stay crisp.

Step 2: Prepare the Filling

In a small bowl, stir together ½ cup white sugar, 2 tablespoons all-purpose flour, and 2 teaspoons ground cinnamon until well combined.
Cut 3 tablespoons unsalted butter into small pieces and divide into two equal piles.
In a large bowl, toss 6 medium tart apples (peeled, cored, and sliced) with the sugar-cinnamon mixture until thoroughly coated. Add one pile of butter pieces and toss again.

Tip: Slice apples to about ¼-inch thickness for even cooking and a tender texture.

Step 3: Assemble the Pie

Roll out one portion of the pie pastry to an 11- or 12-inch circle and press it into a 9-inch pie pan, letting it overhang slightly.
Pour the apple mixture into the pastry-lined pie pan, spreading it evenly.
Dot the apples with the remaining pile of butter pieces.
Roll out the second pastry to cover the filling. Place it over the apples, trim excess dough, and seal the edges by crimping or fluting.
Cut several steam vents in the top crust to allow steam to escape.

Tip: For a decorative touch, create a lattice crust or use cookie cutters to make shapes from the top crust.

Step 4: Bake the Pie

Place the pie on the preheated baking sheet in the oven.
Bake for 50-60 minutes, or until the filling is bubbly and the crust is golden brown.
If the crust browns too quickly, cover the edges with foil or a pie shield after 30 minutes.

Tip: Check for doneness by looking for bubbling filling through the vents and a golden crust.

Step 5: Cool and Serve

Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours to allow the filling to set.
Slice into 8 wedges and serve warm or at room temperature.

Tip: Use a sharp knife for clean slices, and serve with vanilla ice cream or whipped cream for extra indulgence.