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How To Make Apple Pie

Several small details makes this the best apple pie which you have ever baked.

Several small details make this the best apple pie which you have ever baked. By adding the water to the pie dough using your hands you will prevent overmixing in order to keep the dough tender and flaky.

A perfectly balanced filling is made by a mix of sweet and tart apples. A rolling pin stocking and pastry cloth are simple tools which make it easier to roll out the dough. Make this delicious apple pie for your family or invite your friends and have a great treat.

How To Make Apple Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
Dough:
  • 2 and ½ cups of all-purpose flour
  • 14 tablespoons of cold butter (diced)
  • 4 teaspoons of sugar
  • ¼ teaspoon of fine salt
  • 1 large egg which is lightly beaten (along with 2 tablespoons of cold water)
Filling:
  • 3 pounds of baking apples (such as Mutsu, Cortland, or Golden Delicious)
  • ⅔ cup of sugar (plus more for sprinkling on the pie)
  • Generous pinch of ground nutmeg
  • 2 tablespoons of freshly squeezed lemon juice
  • ¼ cup of unsalted butter
  • ¼ teaspoon of ground cinnamon
  • 1 large egg (lightly beaten)
Instructions
  1. In the first step, make the dough using your hands. Take a medium bowl and whisk together the sugar, salt, and flour in it. Work the butter into the dry ingredients using your fingers, until it resembles yellow corn meal which is combined with bean-sized bits of butter. Tip: Refrigerate the flour/butter mixture for 10 minutes before proceeding, if it gets warm. Now, add the egg and stir the dough together in the bowl, using your hands or a fork. Sprinkle up one tablespoon of cold water over the mixture, if the dough is dry.
  2. By using a food processor, make the dough. Pulse the sugar, salt, and flour until combined with the machine fitted with the metal blade. Add the butter and pulse for about 10 minutes, until it resembles yellow corn meal which is combined with bean-size bits of butter. Now, add the egg and pulse for about 1 to 2 times. Make sure that the dough doesn’t form into a ball in the machine. Tip: In case the dough is dry, add one tablespoon of cold water. In the next step, remove the bowl from the machine, also remove the blade, and bring the dough together using your hands.
  3. In the next step, form the dough into a disk and wrap it in plastic wrap. Now, refrigerate at least one hour, until thoroughly chilled. Take a medium bowl and put the lemon juice in it in order to make the filling. Next, peel, halve and core each apple. Now, cut each half into four wedges and toss them together with the lemon juice. Add also the sugar and toss until combined evenly. Melt the butter in a large skillet over medium-high heat.
  4. Now, add the apples and cook, stirring frequently, for about 2 minutes, until the sugar dissolves and the mixture start to simmer. Reduce heat to medium-low, cover and cook for about 7 minutes, until the apples soften and release most of their juices. In this step, strain the apples over a medium bowl using a colander in order to catch all the juice. In order to get as much juice as possible, shake the colander. Now, return the juices to the skillet and simmer for about 10 minutes over medium heat, until lightly caramelized and thickened.
  5. Take a medium bowl and toss the apples in it along with the reduced juice and spices. Now, set it aside in order to cool completely. Tip: You can make this filling up to 2 days ahead and refrigerate it for up to six months. In this step, cut the dough in half. Now, roll each half of dough into a disc about 11 to 12 inches wide on a lightly floured surface. Layer the dough between wax paper or pieces of parchment on a baking sheet and refrigerate for at least 10 minutes.
  6. Preheat the oven to 375 degrees F, after putting a rack in the lower third of the oven. Next, line the bottom of nine-inch pie pan with 1 of the discs of dough. Trim it since it has to lay about half-inch beyond the edge of the pan. Now, place the apple filling in the pan and mound it a little bit in the center. Use the egg to brush the top edges of the dough. Put the second disc of dough over the top. In this step, fold the top layer of dough under the edge of the bottom layer.
  7. Now you have to press the edges together in order to form a seal. You can flute the edge as you wish. Use the egg to brush the surface of the dough and then sprinkle with sugar. In order to allow steam to exit while baking, pierce the top of the dough in several places and refrigerate for at least 15 minutes. In the last step, bake the pie on a baking sheet for about 50 minutes, until the crust is golden. Before serving, cool on a rack. The pie keeps well refrigerated for up to 4 days, or at room temperature for 24 hours (covered).
 

 

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