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Best Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 53 reviews

  • Author: Sky
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Description

This best apple pie recipe features a tender, flaky homemade pie crust filled with a spiced apple mixture made from baking apples like Granny Smith or Honeycrisp. The apples are cooked gently to soften, infused with flavors of brown and cane sugar, apple pie spice, lemon, and vanilla, creating a deliciously sweet and fragrant filling. Baked to golden perfection and served with vanilla ice cream, this pie is a classic dessert perfect for any occasion.

Ingredients

Filling

  • ⅓ cup packed brown sugar
  • ⅓ cup cane sugar
  • 1 tablespoon apple pie spice
  • ¼ teaspoon sea salt
  • 4 pounds good baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons water (divided: 2 tbsp for cornstarch mixture, 1 tbsp for egg wash)
  • 2 tablespoons cornstarch
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla extract

Crust & Topping

  • 1 recipe Easy Pie Crust, chilled at least 2 hours
  • 1 large egg
  • Coarse sugar (optional, for sprinkling)
  • Vanilla ice cream (for serving)

Instructions

  1. Prepare the apple filling: In a large pot, whisk together the brown sugar, cane sugar, apple pie spice, and sea salt. Add the peeled, cored, and thinly sliced apples along with fresh lemon juice. Toss to coat the apples evenly. Let the mixture sit for 30 minutes to draw out the juices.
  2. Make the thickening mixture: In a small bowl, combine 2 tablespoons of water with cornstarch and stir until smooth.
  3. Cook the apples: Place the pot with the apple mixture over medium-low heat. Cook, stirring occasionally, until the apples soften slightly, about 5 minutes. Increase heat to medium, pour in the cornstarch mixture, and cook while stirring until the juices bubble and thicken, around 30 seconds. Remove from heat and stir in lemon zest and vanilla extract. Let the filling cool completely.
  4. Preheat oven and prepare baking sheet: Position an oven rack in the bottom third of your oven and place a baking sheet on it. Preheat the oven to 425°F (218°C) with the baking sheet inside.
  5. Roll out the bottom crust: On a lightly floured surface, roll one disk of chilled pie dough into an 11- to 12-inch circle. Transfer it to a 9 or 9.5-inch pie plate, pressing it firmly into the bottom and up the sides. Allow excess dough to hang over the edges. Loosely cover with plastic wrap and refrigerate.
  6. Roll out the top crust: Roll out the remaining pie dough disk into an 11- to 12-inch circle and set aside.
  7. Prepare egg wash: In a small bowl, whisk together the large egg with 1 tablespoon water.
  8. Assemble the pie: Remove the bottom crust from the refrigerator and pour in the cooled apple filling, mounding slightly in the center. Gently roll the top crust over your rolling pin and unroll it over the filling. Crimp the edges to seal and trim any excess dough.
  9. Apply egg wash and add vents: Brush the top crust (except crimped edges) with the egg wash. Sprinkle with coarse sugar if desired. Using a sharp knife, cut several steam vents in the top crust.
  10. Bake the pie: Place the pie on the hot baking sheet in the oven. Bake for 20 minutes at 425°F (218°C), then reduce oven temperature to 375°F (190°C) and bake for an additional 45 to 55 minutes until the crust is golden brown and juices are bubbling. If the crust browns too quickly, tent loosely with foil and continue baking.
  11. Cool and serve: Allow the pie to cool completely, at least 3 hours, before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.

Notes

  • Use tart baking apples like Granny Smith or Honeycrisp for best texture and flavor.
  • Chilling the pie crust for at least 2 hours helps prevent shrinking and ensures a flaky crust.
  • Cutting steam vents in the top crust allows steam to escape and prevents sogginess.
  • Use a baking sheet under the pie to catch drips and help evenly distribute heat on the bottom crust.
  • If the crust browns too quickly, tent with foil to avoid burning.
  • The pie must cool completely before slicing to allow the filling to set properly.
  • Serving with vanilla ice cream adds a creamy contrast to the warm, spiced apples.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/best-apple-pie-recipe/