American apple pie recipe
Homemade apple pie is a traditional American dish that every person should be able to prepare. Numerous numbers of individuals look for the top version. And when we say It, we’re not kidding around. We use our recipe every Fall because, well, we believe it’s fairly wonderful. We enjoy adding a variety of apples to our handcrafted flaky, buttery, lattice crust for an irresistible sweet-tart filling. When the filling bubbles and the crust is golden, the pie is ready to be removed from the oven. the answers to frequently asked questions about baking pies.
Can I prepare the apple pie dough in advance?
Absolutely. Pie dough stays nicely in the freezer for a few months and in the refrigerator for up to two days. Just be careful to thoroughly wrap everything in plastic wrap.
Which apple varieties are best?
Granny Smith, Honeycrisp, and Gala are three of our favorites. To make the best apple pie, we like to combine ingredients! These are also excellent: Jonagold, Braeburn, and Mutsu.
What can I do to prevent my apple pie from being overly wet?
In this recipe, the natural pectin found in apples is used in conjunction with a small amount of flour to thicken the pie filling. Pectin, a naturally occurring polysaccharide (a carbohydrate) found in apples and berries, can produce the ideal Jamy consistency we’re searching for in an apple pie when combined with sugar and heated. The type of apples you’re using could be a major factor if you notice that your pies are turning out a little watery. Granny Smith apples, which have a greater pectin content and can help produce the ideal texture, are tart apples.
Make careful to vent your pie if you’re not using a lattice top crust. Without venting, steam will accumulate inside the pie during baking, trapping more water and resulting in a runnier pie filling.
How can I avoid having soggy crust?
Although we don’t believe this should be an issue, you might want to try blind baking your bottom crust if you frequently get the dreaded “soggy bottom.” Put some parchment paper down, add some dried beans or pie weights, and bake until just barely golden. Continue with the rest of the recipe as instructed after filling your pie.
What can I use to garnish Or to make apple pie?
We prefer Cool Whip and whipped cream as pie toppings. Whisk some sour cream or crème fraiche into the whipped cream if you want sweet and savory combinations. Additionally winning is a sprinkle of caramel or chocolate sauce!
What’s the ideal method for preserving apple pie?
Although pie doesn’t last long in the Delish kitchens, we are aware that leftovers occasionally occur. Choose to keep the pie at room temperature for a few days at most. Please store the pie in the refrigerator or freezer after that, as explained here.
|Store the pie at room temperature in an airtight container or wrap it tightly in plastic wrap. Keep for up to three days at room temperature.|
|In the refrigerator, you can keep the pie for up to 5 days wrapped tightly in plastic if you plan to keep it for longer than 3 days.|
|Apple pie freezes well, in the freezer. Place in an airtight container that is freezer safe or securely wrap in plastic. For up to three months, freeze. Before reheating and serving, let the food completely thaw at room temperature for one to two hours.|
FOR THE CRUST
3 c. all-purpose flour
1 c. butter, cut into 1/2″ pieces
2 tbsp. granulated sugar
1/2 tsp. kosher salt
1 tbsp. apple cider vinegar
8 tbsp. ice water (or more, if needed)
FOR THE FILLING
3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced
2 tbsp. freshly squeezed lemon juice
2/3 c. granulated sugar
2 tbsp. all-purpose flour, plus more for rolling
1 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
2 tbsp. butter, cut into small pieces
1 egg beaten with 1 tbsp. water (egg wash)
Coarse sugar, for sprinkling
- Before beginning the crust-making process, place the flour and butter in the freezer for 30 minutes.
- Pulse the flour, sugar, and salt until well blended in a large food processor. When pea-sized and a few somewhat larger bits form, add butter and pulse. While the machine is running, pour 1 tablespoon at a time of vinegar and ice water into the feed tube until the dough begins to come together and is moist but not sticky (test by squeezing some with your fingers). It will be a crumbly mixture.
- Turn the dough out onto a surface that has been lightly dusted with flour, divide it into two equal balls, and then flatten each ball into a disc, making sure there are no or few cracks.
- Wrap the dough in plastic wrap and chill it for at least two hours or maybe overnight, depending on your preference.
- Roll out one disc of dough into a 12″ circle on a surface that has been lightly dusted with flour. Lay over pie dish and snugly push (do not stretch) to fit. 30 minutes in the fridge; 10 minutes in the freezer
Sliced apples should be mixed thoroughly with flour, cinnamon, sugar, lemon juice, vanilla, and salt in a big basin. Put the apple mixture in the pie plate with the crust on it. Apply butter in dots all over.
ASSEMBLE + BAKE PIE
- Place a large baking sheet in the center of the oven and preheat it to 425 degrees. Lightly coat a 9″ x 1.5″ pie plate with cooking spray.
- The second disc of dough is rolled out into a 12-inch circle, which is then draped over the apple filling, trimmed to 1-inch margins, and the edges are crimped.
- In the center, create six 2″ slots after brushing with egg wash. Add some sugar, coarse.
- Place pie on hot baking sheet and bake for 20 minutes. Then, reduce heat to 375° and bake for an additional 40 minutes, or until golden and bubbling. (Cover the edges with foil if they start to look dark.)
- Allow to cool for at least two hours before serving on a wire rack.
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