The Best Homemade Apple Pie Recipe
The best homemade apple pie favorite recipe from scratch. Thisrecipe guarantees a pie with perfectly cooked (not mushy) apples surrounded bya thick, lightly spiced sauce, all baked in a golden brown crust.
|The Best Homemade Apple Pie Recipe|
How to Make the Perfect Homemade Pie
It took us a short time to understand our favorite method of making pies, butI think we finally succeeded. This easy recipe ensures your apples are cookedto perfection with a thick, lightly seasoned sauce. No need to cook chili orapple first, therefore the way to make this pie is simple, you only need totouch it a little.
Like all pie recipes at Rasa Inspired, we started with this homemade pieshell. I am very obedient in this matter. it never disappoints us and is ourgo-to recipe for pies, tarts, and other fruit pies like pies. The crust isoften prefabricated and refrigerated or frozen. Be sure to check out our piecrust recipe for our recommendations on how to make it.
As for apples, we use a lot of them and want to use two or more varieties forthe best apple flavored pies. I've listed some of our favorites below. This isnot an exhaustive list, but it will give you some inspiration when buyinghomemade pies.
We don't cook apples before they are added to the crust. Instead, wetoss the peeled and sliced apples with sugar, salt, and seasonings over thelarge bowl. When the apples are well coated, set aside the bowl and let theapples sit for about an hour.
Then before adding the apples to the prepared pie dish, we add a little starch- I usually use cornstarch, but tapioca flour works too. This starch mixeswith all the liquid that the apples secrete and can help thicken it when thepie is baked in the oven.
I have followed several pie recipes that ask you to remove some or all of thatdelicious liquid before filling the pie. There are so many flavors in there!Fortunately, with our pie-making method you will be using up all of theliquid, which with a slightly longer baking time will form a thickened sauce.I've been measuring the proportion of liquid expelled from the apples for 1hour and consistently get about 3/4 cup. more touches or less touches is okay.
If you find that your apple is slipping even more, you may want to think aboutleaving it a little more. (When the apples are overripe, they'll release moreliquid than usual, which can make your pie a little thinner.)
Regarding this, confirm to read our tips below for cooling the pies. Thecooling step is very important for fruit pies and can be extended because thefilling is really thick and won't spill onto your plate once you narrow itdown.
The Best Homemade Apple Pie Recipe
This is the Best Homemade Apple Pie Recipe you will ever taste! It has been in our family for generations and it's sure to please your family and friends!
Total Time: 2 Hours 45 Minutes
Servings: 8 Servings
Category: Dessert, Pei
- Pie dough for top and bottom 9-inch pie, chilled
- 4 to 4 1/4 pounds baking apples (7 to 8 apples)
- 1/2 cup (100 grams) light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons cornstarch or use 4 tablespoons tapioca flour/starch
- 1 tablespoon butter
- 1 egg
MAKE APPLE FILLING
- Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.
- Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
PREPARE PIE CRUST
- Roll out the first half of pie dough on a lightly-floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.
- Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
- Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.
- Position an oven rack towards the center of the oven, and then heat the oven to 400 degrees Fahrenheit (200C).
- Toss cornstarch (or tapioca) with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie. Fill the pie until apples are mounded at the same height as the edge of the pie crust. If you have too many apples, save them (see notes).
- Pour the juices that have accumulated at the bottom of the bowl over the apples. (If it looks like there’s more than 3/4 to 1 cup of liquid, you might want to leave some behind, see notes below). Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.
- For a double crust pie, place the second pie dough round over the filling or cut it into strips and lattice the top (See our video in the article above or read this tutorial for how to lattice pie crust). If you are not adding a lattice crust and instead are adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to vent.
- Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).
- Whisk the egg with a tablespoon of water, and then use as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.
- Place the prepared pie onto a baking sheet lined with parchment paper (this can be the same lined baking sheet used for chilling the top crust). Bake the pie for about 75 minutes, turning a few times for even browning.
- If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.
- Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Another way to check for doneness is to use an internal thermometer. Pierce the pie in the middle then test the temperature. The pie is done when it reads 195 degrees Fahrenheit (90C). Piercing the pie is also a nice indication of how soft the apples are. If they feel too crunchy, the pie needs more time.
- Be sure to cool the pie, without slicing into it, for at least 1 hour, preferably longer. Keep in mind that the pie filling does not fully thicken until it is completely cooled. So, for the absolute best results, cool the pie to room temperature, and then place it into the refrigerator for an hour or two.
- Waiting to cut into the pie until cool will prevent a soggy slice.
STORING AND LEFTOVERS
- Leftover pie will keep, at room temperature, for 2 to 3 days or in the refrigerator up to a week. Rewarm slices in a 350 degree Fahrenheit oven for 5 to 10 minutes before serving them.
Label: apple pie recipe, homemade apple pie from scratch