It was about time I put my Apple Pie recipe on to the weblog! This Apple Pie is every little thing you need: traditional, easy, flaky and completely spiced.
There’s by no means a nasty time for apple pie (Charles’ favorite dessert) which is handy since apples are available to most of us all 12 months spherical. Whether or not you serve it with ice cream, whipped cream, or nothing in any respect, it’s a crowd favorite each time.
What’s the Greatest Apple to make use of in Apple Pie?
Whereas virtually any apple will work, when selecting what sort of apples to make use of you need to ideally select one that can keep barely agency as soon as baked. Granny Smith, Ambrosia or Gala apples (or a combination!) are a protected guess to make use of right here. Observe, a Granny Smith apple will probably be barely extra tart and fewer candy.
Excellent Pie Crust
All of it begins with the right crust! My tried-and-true traditional pie crust has served me very properly over time. From pies to quiches and every little thing in between, this recipe at all times has my again. It’s buttery, flaky, scrumptious and can beat the store-bought ANY DAY of the week. Head right here for the total recipe and my ideas for the right pie crust.
Extra Apple Recipes
Apples are such an ideal 12 months spherical fruit for desserts, however particularly in fall! Listed below are a few of my different favorite recipes to take advantage of out of the season:
Should you make this recipe, you’ll want to tag me on Instagram with the hashtag #fraicheliving or depart a remark/score under. I might like to know the way you favored it! Completely satisfied Baking!
xo Tori
Apple Pie
Apple Pie
This selfmade Apple Pie recipe is every little thing you need: traditional, easy, flaky and completely spiced!
Elements
-
1
Excellent Pie Crust Recipe* -
¼
cup
butter -
8
cups
thinly sliced apples**
peeled and cored -
2/3
cup
frivolously packed brown sugar -
1
tablespoon
all-purpose flour -
2
teaspoons
cinnamon -
1
teaspoon
lemon juice -
¼
teaspoon
salt -
1
egg -
1
teaspoon
water -
Coarse sugar
non-obligatory
Directions
-
Put aside a 9-inch pie plate and preheat the oven to 425 F.
-
Soften the butter in a big pot over medium-low warmth. Add the apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir collectively and cook dinner, stirring often, till the apples soften, 8 to 10 minutes. Take away from the warmth and put aside to chill.
-
In the meantime, divide the ready pie dough in half (if not already in 2 discs) and frivolously flour a piece floor. Roll one disc of dough out to round 1/8-inch thick, (a bit bigger than your pie plate). Switch the rolled sheet of dough into the pie plate, gently pushing it in to the underside.
-
Make the egg wash by whisking collectively the egg and water in a small bowl. Put aside.
-
Switch the cooled cooked pie filling into the ready crust. Roll the opposite disc of pie dough out onto a frivolously floured floor and switch on high of the pie. Alternately, you possibly can lower the rolled pie dough into strips utilizing a pizza cutter and braid the highest layer. Minimize vents within the pie crust if not braiding. Trim the surplus dough hanging over the edges and crimp the sides of the pie along with your fingers to seal.
-
Flippantly brush the highest of the pie with the egg wash and sprinkle evenly with coarse sugar, if desired. Bake the pie for quarter-hour at 425 F, cut back the temperature to 350 F, and proceed baking till golden brown and the apple pie filling bubbles by way of the vents, round 40 minutes. Place a bit of aluminum foil over the pie in the course of the cooking course of if the crust begins to get too brown. Put aside to chill earlier than serving.
