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Best Recipe for Homemade Apple Pie Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic apple pie recipe features a perfectly flaky double crust filled with a mix of tart and sweet apples cooked to tender perfection with warm spices like cinnamon, nutmeg, and cardamom. The filling is cooked on the stovetop to achieve the ideal texture and flavor, then baked to golden-brown perfection. Serve it cooled with vanilla ice cream or caramel sauce for a truly indulgent dessert experience.

Ingredients

Scale

Pie Crust

  • 1 homemade double pie crust (2 sheets of pie dough)

Apple Pie Filling

  • 1/4 teaspoon lemon zest
  • Juice from half a lemon (about 2 tablespoons)
  • 5 pounds apples (a mix of Granny Smith, Gala, and Golden Delicious)
  • 3/4 cup brown sugar (packed)
  • 3/4 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cardamom (optional)
  • 1 teaspoon vanilla extract

For Brushing and Topping

  • 1 tablespoon milk (for brushing on pie)
  • 1 tablespoon beaten egg (optional, for brushing on pie)
  • 1 tablespoon raw sugar (for topping pie)

Instructions

  1. Choose Your Apples: Select 5 pounds (about 11 large) of a mix of apples such as Granny Smith, Gala, and Golden Delicious for balanced flavor.
  2. Prepare Lemon Zest and Juice: Use a microplane grater to zest 1/4 teaspoon of lemon peel into a 12-inch high-sided skillet and add juice from half a lemon (about 2 tablespoons).
  3. Peel and Slice Apples: Peel apples one at a time using a potato peeler or apple peeler, slice each into 1/8 inch pieces, and add them directly to the lemon juice to prevent browning. Stir occasionally to coat.
  4. Preheat and Combine Ingredients: Place the skillet with apples on medium heat. Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently to coat apples evenly without breaking them.
  5. Cook Apple Filling: Cover the skillet with a lid and cook for 20 minutes, stirring every 3 minutes. Apples should be fork-tender yet hold their shape. Add 1 tablespoon of water if sticking occurs. Adjust cooking time to your preferred apple texture.
  6. Add Vanilla: Remove from heat and stir in 1 teaspoon vanilla extract.
  7. Cool the Filling: Transfer the filling and all its caramel goodness onto a half sheet pan or similar with a lip. Spread evenly to the edges and cool completely by refrigerating or freezing for about 30 minutes.
  8. Prepare Pie Crust: Roll out one sheet of pie dough and place it in a deep 9-inch pie dish, letting excess hang over the edges.
  9. Fill the Pie: Use a rubber spatula to scrape the cooled apple filling into the pie crust, including all the syrupy juices.
  10. Add Top Crust: Place the second pie crust over the filling. Optionally, create a lattice crust or lay it whole. Fold over excess dough and crimp the edges. If not lattice, poke vents in the top crust using a sharp knife.
  11. Chill the Pie: Refrigerate or freeze the assembled pie for 20-30 minutes to ensure a flaky crust.
  12. Preheat Oven and Baking Sheet: Place a baking sheet on the center rack and preheat oven to 425°F for at least 20-25 minutes to ensure it’s very hot.
  13. Brush Crust and Add Sugar: Just before baking, brush the crust with 1 tablespoon milk mixed with 1 tablespoon beaten egg for glossy crust, or milk alone for a matte finish. Sprinkle raw or regular sugar on top.
  14. Bake at 425°F: Place pie on the hot baking sheet and bake for 15 minutes until edges are lightly browned.
  15. Protect Crust with Foil: Create a foil shield with a center cutout to cover the crust edges, preventing burning.
  16. Bake at 350°F: Reduce oven temperature to 350°F, place foil cover over pie edges, and bake for an additional 40-45 minutes until edges are golden and filling bubbles (if lattice crust).
  17. Cool the Pie: Remove from oven and cool on a wire rack for about 4 hours to allow filling to set. Avoid cutting while hot to prevent runny filling.
  18. Serve: Slice once fully cooled. Serve with vanilla ice cream and optionally caramel sauce for extra indulgence.
  19. Store: Keep pie covered on the counter for up to 2 days, then refrigerate to preserve freshness.

Notes

  • Use a mix of apple varieties for the best flavor and texture balance.
  • Cook the apples just until fork tender but still firm to avoid soggy filling after baking.
  • Adding lemon juice prevents apples from browning and adds a bright flavor.
  • Chilling the assembled pie before baking helps create a flakier crust.
  • Using a foil shield protects crust edges from burning during baking.
  • Allow the pie to cool thoroughly before slicing to ensure the filling sets properly.
  • Store uncovered at room temperature for a couple of days before refrigerating for longer freshness.

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