Apple pie has to be one of the best pies out there. The sweet apple pie filling is to die for. Everything about it from the texture to the spices is just *chefs kiss*. But I'm going to be honest, store-bought apple pie just doesn't cut it. The pie crust is not nearly as good as homemade and the filling doesn't feel as heart-warming. That's why I prefer making homemade pie and let me just tell you, it's one of the BEST desserts out there.
I get that pie crust can be intimidating. If we're being honest, it used to even scare me. Getting the dough to be the right texture, rolling it quickly before the butter gets warm, it's really tough. But trust me when I say this it is to-ta-ll-y worth it when you have the perfect slice of pie at the end.
What Apples Should I use for my Apple Pie?
The apple use play a major role in how your apple pie comes out. It determines the texture, taste and the sogginess of your pie. When selecting apples, you want to pick one that holds it shape while in the oven that way you don't have a mushy and grainy filling. But no worries, here are a list of my favorite apples to use for my apple pies!
• Granny Smith apples
• Honeycrisp
• McIntosh
• Braeburn
• Pink Lady
If you'd like more depth and flavor in your apple pie, is suggest using a variety. My favorite combination is Granny Smith, McIntosh, and Honeycrisp!
How do I freeze this apple pie?
Apple pies are great for freezing and enjoying later! You can freeze them after baking or freeze them before baking them:
Baked Apple Pie:
Prepare the pie as usual. Bake it and allow it to cool completely. When it is cooled, place place it into the freezer without covering it. Allow it to freeze until completely firm, this can take around 2 hours. Remove it from the freezer and wrap it in around 3 layers of cling wrap. Place it into a freezer safe bag and tightly seal it. Return it back into the freezer.
To bake, remove from the freezer and put it into the oven without allowing it to thaw. The pie might take 20 minutes extra than the original baking time to completely bake.
Unbaked Apple Pie:
Prepare the pie as usual. Do not bake and instead place it into the freezer without covering it. Allow it to freeze until completely firm, this can take around 2 hours. Remove it from the freezer and wrap it in around 3 layers of cling wrap. Place it into a freezer safe bag and tightly seal it. Return it back into the freezer.
Once you'd like to bake it, remove it from the freezer and apply an egg wash. Instantly bake it in the oven without thawing adding an extra 30 minutes to the baking time.
Pie Troubleshooting
My pie crust is burning in the oven. What do I do?
The best way to reduce the amount of browning on your crust while it is in the oven is covering it with aluminum foil.
How do I prevent the bottom of my pie from getting too soggy?
Lightly flouring the bottom of the dough before adding your filling is such an amazing way to prevent sogginess.
Why should I precook the apples? Why can't I put them straight into the oven?
You definitely can just skip precooking them BUT this is the best way to prevent the excess juices from building up at the bottom of the pie crust. If you don't want a soggy bottom this method is a game changer. Plus, if you use this method you can make it ahead before baking the entire pie (more time to prep for all your other Thanksgiving meals!)
How do I store this apple pie?
This apple pie can do just fine at room temperature for around 1-2 days. However after that you will ned to place it into the refrigerator where it will last another 2-3 days. You can also freeze the baked pie and it can last 3-4 months, however, it'll taste fresher if enjoyed before 2 months.
Happy baking! :)
If you make this be sure to tag us on Instagram @sarahskitchenofficial
-Sarah <3
Recipe Details:
Yield: 1 9-inch apple pie
Time spent
Prep time: 3 hours | Cook time: 55 minutes | Total time: 5 hours 55 minutes
Ingredients:
Pie Crust:
2 1/2 cups all-purpose flour
1/2 cup ice-cold water
2 1/2 tbsp. granulated sugar
3/4 tsp. salt
1 cup unsalted butter cold and cubed (2 sticks)
For egg wash: 1 egg + 2 tbsp milk
Apple Pie Filling:
9-10 cups apple slices (peeled, core and thinly sliced)
1 1/2 tsp. ground cinnamon
1/2 cup granulated sugar
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 tbsp. unsalted butter
1 1/2 tsp. cornstarch
Instructions:
Pie Crust:
In a large bowl, mix the flour, salt, and sugar until combined. Add in the butter and toss them around the bowl to coat them with flour. Using a pastry cutter or your fingers, quickly cut the butter into pea-size pieces.
Add your water slowly in 1 tbsp. increments. Before adding the next tablespoon be sure to combine the water with the flour. Continue this until you have a dough that is not sticky or wet and holds together. (It might seem like it's not coming together but it will)
Working quickly, take the dough out of the bowl and onto a floured surface. Knead the dough by folding it into each other so that the flour is incorporated with the butter. Stop kneading and divide the dough in half using a bench-scraper of knife. Shape each of them into a round disc that is approximately an inch thick. Wrap both discs in cling wrap and refrigerate them for at least 1 hour.
Apple Pie Filling:
In a large sauté pan, add your butter and apple slices over medium-high heat. Stirring occasionally, allow them to cook for 2-3 minutes. In a small bowl, add your cinnamon, sugar, nutmeg, ginger, cloves and cornstarch. Sprinkle this over the apple slice and stir them in order to evenly coat. Turn the heat to a medium, and pour your vanilla over the pan and stir to combine. Allow the apple to cook for another 5 minutes or until they have began to soften. Transfer the apple mixture into a bowl or container and allow it to cool completely before moving on to the next step. (disregard the excess liquid)
Assembly:
Preheat the oven to 400F and place a baking sheet in the oven (on the middle rack). Take out one of the pie dough discs from the refrigerator and place it onto a floured surface. Using a rolling pan, roll it out until it is around 11 inches in diameter. Place it on top of a 9-inch pie dish and trim the edges slightly leaving 3/4 inch of dough hanging off the sides. Place this into the refrigerator.
Take the other disc out of the refrigerator and roll it out on a floured surface until it is approximately 11-inches in diameter. Using a pizza cutter, pastry wheel, or even a knife cut 12 strips around 3/4 inches wide. On a piece of parchment paper, you can start assembling your lattice design to place on top of the pie (this part is optional but it makes designing the top of the pie a load easier).
Take the pie plate out of the refrigerator and sprinkle flour on the bottom of the pie(this will make sure you don't have a soggy bottom) and put your pie filling (that is done cooling) into it. Make sure to fill in every gap so that you apple pie will be full with layers. Carefully pick up your parchment paper and slide it on top of the pie. Adjust any wonky strips to be straight. Using a knife or scissors cut any long strips hanging from the sides. Using your index finger and thumb of one hand and the knuckle on the other crimp the sides of the pie. You can also choose to crimp the sides using a fork. Brush the top of the pie dough with an egg wash.
Place the pie plate into the fridge for thirty minutes. remove it from the fridge and place the pie on top of the baking sheet. Allow it to bake at 400F for 20-25 minutes. Turn the heat down to 350F and bake for another 30-35 minutes. If the top of your pie crust is getting too dark and is at risk of burning, cover it with aluminum foil.
Allow the pie to cool completely to room temperature before serving.
Tips
Avoid overworking your pie dough. If you do your crust will become gummy instead of flaky.
Keep all the ingredients as cold as possible. For extra measures, refrigerate all the utensils you will be using like the bowls and even the flour.
If you see streaks of butter in your dough, that is OKAY! Butter pieces ensure a nice flaky crust.
Use a variety of apples! This creates a better-tasting pie with more flavor profiles :)