Apple Pie – The Endless Meal®
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You’re in for a treat with this apple pie recipe! I’m sharing my family’s unique cooking method and our seven tried-and-true secrets, which have been perfected through generations. Roll up your sleeves and prepare for an apple pie that’s a slice above the rest!
If you’re a regular on my blog, you know I’m serious about pie – I have many pie recipes, and with good reason. I come from a pie-making family, and my granny’s apple pie was famous in my hometown. She was known for her flaky crust and perfect filling. You can bet the lessons she taught me stuck with me!
My granny’s secret ‘trick’ to making the best apple pie is to pre-cook the pie filling. It is a game-changer! Once you try her trick, you’ll never look back.
Whether you’re a first-time apple pie maker or a seasoned pro, I’ll walk you through each step so you can make the best apple pie ever!
7 tips for an apple pie that’s a slice above
If you’re an apple pie first timer, it’s natural to perhaps feel a little intimidated. Whether you’re worried about a soggy crust, underfilled pie, or overly sweet filling, these troubleshooting tips will help you avoid common pitfalls and ensure your pie comes out just right!
- Sugar balance: The thing about apple pie is, it’ll always be a little different depending on the apples you use. Every apple will vary in sugar content – some are just naturally sweeter than others. As a result, the amount of sugar you add depends on how sweet your apples are. By using my granny’s unique method of precooking the filling, you get to sample it and adjust the flavors before you add it to the pie.
- Apple filling consistency: There shall be no soggy apple pies on my watch! Some recipes out there call for boiling the apples, but this takes out the apple flavor and makes them way too watery, since apples release their own moisture already. This is another reason we precook the apple mixture in butter and a slurry – no water needed!
- Apple filling cook time: On that note, you don’t want to overcook the apples so they turn to apple sauce. We want them to maintain their form, so keep an eye on the heat and cook time.
- The pie gap: Most recipes call for adding a mound of raw apples under the pie crust. The problem with this method is that the apples shrink when cooked and you’re left with a big empty space at the top of your pie. This is yet another reason to pre-cook that apple pie filling! Then you can pack it down tightly and evenly.
- Chill the dough: Once your pie is assembled, let it rest in your fridge until it is completely cold and the pastry has hardened – this will ensure your crust is wonderfully flaky!
- Bake times: Over baking your pie can lead to a dry filling, while underbaking can leave you with a gooey mess. Keep an eye on your pie during the last 20 minutes of baking, especially if it’s starting to brown too quickly. If the crust is golden but you’re worried about the filling, tent the pie with foil and let it bake a little longer. If the juices bubble up through the lattice, you know it’s ready!
- Pie shield: If the edges of the crust brown too quickly, use a pie shield or fashion your own using foil.
Which apples to use for apple pie
With so many apple varieties out there, you’re probably wondering which are the best apples to use for pie? All of them have a slightly different taste, and some are sweeter than others. My top two picks are Ambrosia and Honey Crisp. Both are sweet and hold their texture well when baked.
If you prefer something a little more sweet-tart, I’d suggest getting half Ambrosia or Honey Crisp, and half Granny Smith apples. Granny Smith are great for balancing out the sweeter varieties if you want your pie a little tart.
Some other common apple varieties you’ll find include Fuji or Golden Delicious, both are on the sweeter side.
Remember: One of the reasons we pre-cook the apple pie filling recipe is so you can try it first and see if you want to adjust the flavors. You can always add some lemon juice if you’d prefer it more tart, or sugar to sweeten the deal.
How to make apple pie
While whipping up your first apple pie might seem intimidating, it’s easy once you break it down. I have step-by-step instructions below, but here is a summary to show you that it’s not only achievable but fun! This is how it’s done:
- Cook the apple filling: This step is really important for a few reasons. Precooking allows you to adjust the flavors, which is great since apples vary widely in sugar content. You’ll be able to cater it to the particular apples you buy. It also avoids shrinkage while your pie is baking. Cut up your apples, pop them in a pot with melted butter, then add the spices and cook until they’re softened. You can add more sugar for sweetness or a little lemon juice to add a tart note. Finally, thicken the filling with a little cornstarch and flour slurry.
- Prep the dough: Let the apple filling cool while you prep your dough, roll it out, and transfer it to your pie pan. Use a fork to prick some holes.
- Assemble the pie: Pour the cooled filling into the pie, then add the top. I like to do a lattice crust finish, weaving strips of dough over the pie. It’s a little fiddly but fun, too – and worth it for the pretty finish. Once your pie is fully assembled, pop it into your fridge for at least 30 minutes. This step is crucial for the flakiest crust!
- Bake: Send it into a preheated oven, baking until the pastry is golden and the filling is bubbling. Let it cool completely before slicing in. Enjoy!
What to serve with apple pie
Whether it’s for dessert after a family dinner, a fall gathering, Thanksgiving, with a cup of tea, or another get together, you can’t go wrong with this homemade apple pie recipe. You can add to it with a scoop of vanilla ice cream, whipped cream, or coconut whipped cream. Some cinnamon sugar can sweeten the deal, too!
If you’re serving beverages, a hot toddy or mulled apple cider is a great pairing!
Apple pie frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
How long to cook apple pie?
All in all, it’ll take a total time of 50-60 mins to bake your pie. You want to start it at 400 degrees Fahrenheit for 20 minutes, then lower the temperature to 375 degrees Fahrenheit for the remaining 30-40 minutes.
Does apple pie need to be refrigerated?
You can leave your apple pie at room temperature for three days – it doesn’t have to be in the refrigerator since the sugars help preserve it. If you’d prefer to keep it fresher for longer, pop it in the fridge instead for up to 4-5 days.
How do I store leftover apple pie?
I keep mine uncovered in the pie pan and put it into a cupboard – usually on top of my plates. You can also cover it loosely with foil and keep it on your counter. Reheat a slice in the oven for 10-15 minutes, or 30 seconds in the microwave, before enjoying.
Can I freeze apple pie?
You can! Let it cool completely, then wrap it up in parchment paper with a layer of aluminum foil over top. Freeze it for up to three months. Thaw it in the fridge the day before you’re ready to enjoy it.
You can also freeze an unbaked pie; my granny did this all the time! You’ll want to assemble it, then wrap it in the parchment paper and aluminum foil. Baking it straight from frozen will add 15-20 minutes to the baking time.
Can I use regular dough for a full lid?
If you don’t want to do the lattice pie crust on top of your pie, you can do a regular crust instead. However, make sure you create some ventilation for steam to escape while it’s baking. To do this, use a fork to poke holes across the top or cut some slits in the top with a sharp knife.
Can I make apple pie with store-bought pie dough?
Sure! Using store-bought pie dough is a convenient way to go. Keep in mind that the pie dough already formed into pie pans is much smaller than homemade pie pans, so you will likely have enough filling for two pies.
Can I make my own pie dough?
Absolutely – I’ve got a recipe for making butter and shortening pie crust. A homemade pie crust adds such a special touch!
Do I need to peel the apples for the apple pie filling recipe?
That depends. I sometimes leave them on as I don’t mind the slightly chewy texture of the skins after they’re cooked. But many people don’t like them. If you’re not sure, the safest bet is to peel the apples.
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Apple Pie Recipe
You’re in for a treat with this apple pie recipe! I’m sharing my family’s unique cooking method and our seven tried-and-true secrets, which have been perfected through generations. Roll up your sleeves and prepare for an apple pie that’s a slice above the rest!
Instructions
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Peel and core the apples then cut them into ¼ inch thick pieces.
4 lb apples
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Melt the butter in a large pot over medium heat. Add the apple slices, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Cook uncovered, stirring occasionally, until the apples have softened but still hold their shape, about 12-15 minutes.
2 tablespoon salted butter, ½ cup EACH: light brown sugar and granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon EACH: nutmeg, allspice, and salt
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In a small glass, mix the flour and cornstarch with a bit water to create a paste.
1 tablespoon EACH: all-purpose flour and cornstarch
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Pour the flour paste into the apples and let them cook until the liquid has thickened, about 1 minute. Taste the filling and if you want it a bit more tart, add the lemon juice. If you want it sweeter, add more sugar. Set the filling aside to cool – you can put it into your fridge to speed up the cooling process.
1-2 tablespoons lemon juice
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Roll out your pie dough on parchment paper so it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and prick a few holes in the bottom with a fork.
1 double pie crust
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When the filling is cool, pour it into the pie.
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For the top, cut long strips of dough and weave them over the pie, as I’ve done in the photos. For extra decoration, I like to use cookie cutters to cut apple shapes with the pie dough. Brush the top with egg wash (see notes) and sprinkle with a bit of sugar. Put the pie into your fridge for half an hour – until the dough is firm.
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Preheat your oven to 400 degrees Fahrenheit and place the rack in the lower half of your oven. Place the pie on a baking sheet (to make it easier to handle) and bake for 20 minutes. Lower the oven temperature to 375 degrees Fahrenheit, add a pie shield (see notes), and continue to bake the pie for 30-40 minutes until the pastry is golden and the filling is bubbling. Let the pie cool completely before slicing.
Notes
Lemon juice: If you use tart apples, such as Granny Smith, you likely won’t want to add lemon juice. But if you use sweet apples, such as Ambrosia or Honey Crispy, adding a little acidity is nice.
Peeling apples: Whether you peel your apples or not is a personal choice. I often skip peeling the apples when I make apple pie for my family. The peel adds a chewy texture (which I don’t mind) and can darken the filling. But many people don’t like apple peels in their pie, so if I make this for guests, I always peel the apples. The choice is yours!
Pie shield: If you make pies often, a pie shield will become your good friend. It protects the edges from darkening too much and becoming bitter. It’s easy to fashion one out of aluminum foil! Also, if the cutouts or any part of the crust is getting too dark, put a little piece of aluminum foil over the dark spot.
Egg wash: I make my egg wash by whisking a whole egg with a splash of milk. It gives the crust a nice color and a good shine. Also, I can scramble the leftovers, so there’s no food waste.
Nutrition
Serving: 1 slice, Calories: 372kcal (19%), Carbohydrates: 52g (17%), Protein: 3g (6%), Fat: 19g (29%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 25mg (8%), Sodium: 265mg (12%), Potassium: 211mg (6%), Fiber: 4g (17%), Sugar: 29g (32%), Vitamin A: 377IU (8%), Vitamin C: 7mg (8%), Calcium: 26mg (3%), Iron: 1mg (6%)
