It was about time I put my Apple Pie recipe on to the weblog! This Apple Pie is every thing you need: basic, easy, flaky and completely spiced.
There’s by no means a foul time for apple pie (Charles’ favorite dessert) which is handy since apples are available to most of us all yr 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 Finest Apple to make use of in Apple Pie?
Whereas nearly any apple will work, when selecting what sort of apples to make use of you wish to ideally select one that can keep barely agency as soon as baked. Granny Smith, Ambrosia or Gala apples (or a mixture!) are a secure wager to make use of right here. Observe, a Granny Smith apple might be barely extra tart and fewer candy.
Good Pie Crust
All of it begins with the proper crust! My tried-and-true basic pie crust has served me very nicely over time. From pies to quiches and every thing in between, this recipe all the time has my again. It’s buttery, flaky, scrumptious and can beat the store-bought ANY DAY of the week. Head right here for the complete recipe and my suggestions for the proper pie crust.
Extra Apple Recipes
Apples are such an incredible yr 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:
For those who make this recipe, remember to tag me on Instagram with the hashtag #fraicheliving or depart a remark/ranking beneath. I’d like to understand how you favored it! Joyful Baking!
xo Tori
Apple Pie
Apple Pie
This home made Apple Pie recipe is every thing you need: basic, easy, flaky and completely spiced!
Substances
-
1
Good 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-compulsory
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 prepare dinner, stirring sometimes, 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 may reduce the rolled pie dough into strips utilizing a pizza cutter and braid the highest layer. Reduce 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.
-
Calmly 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 via the vents, round 40 minutes. Place a bit of aluminum foil over the pie through the cooking course of if the crust begins to get too brown. Put aside to chill earlier than serving.
