Apple Pie Recipe

This recipe makes one, double crust apple pie.

Course Dessert

Cuisine American

Keyword apple pie

Prep Time 15

Cook Time 55

Total Time 1 10

Servings pieces

Calories 487kcal

Author Emma Chapman

Equipment

pie pan

Ingredients

For the Pie Crust

2 ½ cups all-purpose flour
½ teaspoon salt
1 cup butter cold
⅓ cup ice water

For the Pie Filling

5 apples
½ cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon cornstarch
2 tablespoons water

Instructions

First, make the pie crust dough. In a large bowl, add the flour and salt, stir to combine. Use a box grater to shred the cold butter. This is the secret to the best flaky pie crust! Add the cold butter to the flour mixture and mix together with your clean hands. The mixture will be crumbly, resembling small pebbles.
This should only take a couple minutes. Part of the goal is to touch/mix the pie crust dough the least amount possible, as this will result in the flakiest crust. Overworking the dough can make it gummy or crunchy like a giant cracker.
Add the ice water and again use your clean hands to mix until a dough ball forms. Press the dough together, you do not need to knead the dough. Divide in two and form small disks. Wrap in plastic wrap and refrigerate until you are ready to use.
Then make the filling. Peel and core the apples. Cut into small pieces. In a medium sauce pan, add the sugar, butter, vanilla extract and cinnamon. Cook over medium heat until melted. Add the apple pieces to the pan and cook for 5 minutes until they begin to soften some.
In a small bowl or cup, stir together the cornstarch and water into a slurry. Pour this into the pan and continue to cook for 1-2 minutes. The liquid should begin to thicken.
Lightly flour your counter and rolling pin. Remove the dough from the refrigerator and unwrap from the plastic wrap. Use the rolling pin to press down and roll out the dough. If it sticks to the pin or counter dust more flour onto these surfaces.
Once I have the pie crust dough the size I need, I will gently roll it around my rolling pin and then transfer this over my prepared, meaning buttered, pie pan. Then unroll it from the pin.
Add the filling, cover the top with the second rolled out dough and then crimp the edges. Pierce the center a few times with a sharp knife, this allows steam to escape as it bakes.
Cover the edges with aluminum foil or a pie shield. Bake at 400°F for 25 minutes. Remove the foil edges and reduce the oven temperate to 375°F. Bake for another 30 minutes.

Notes

Egg wash is simple an egg whisked with a couple teaspoons of water. You then brush this over the top of the pie before baking to give it that golden hue. If the egg wash pools in areas, it can cause darker spots. But personally I don’t mind a little bit of this as I like the rustic look it gives a homemade pie.

Leftover pie dough? Use cookie cutters to make a few shapes or letters. You could make fall leaves or spell out something like "Apple Pie" to give your creation a fun Pinterest-worthy look. 🙂

Place the pie pan on a baking sheet before putting in the oven. This will help catch any drips, plus it makes it easier to pull out of the oven with oven mitts on.

Cool at least 30 minutes before slicing. This allows the filling to set up a little so it’s less liquid-y.

You can store any apple pie leftovers covered in the refrigerator for at least 3 days.

Nutrition