Apple pie is a classic dessert that many people love. With its sweet and tangy apple filling wrapped in a flaky crust, it brings comfort to any meal. Whether it’s a holiday gathering or a casual family dinner, this pie is sure to impress.
Why Make This Recipe
Making apple pie from scratch is a rewarding experience. You can choose your favorite apples and customize the sweetness and spices to your taste. Plus, the aroma that fills your kitchen as it bakes is irresistible! Sharing a homemade apple pie with friends and family creates special moments and memories.
How to Make Apple Pie
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ cup unsalted butter (cold, cubed)
- ½ cup shortening (cold, cubed)
- 6-8 tablespoons ice water
- 8 cups apples, peeled and sliced ¼ inch thick (I like Ginger Gold or Granny Smith)
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Egg wash
- Coarse sugar
Directions:
For the dough:
- In a large bowl, mix the all-purpose flour and salt.
- Add the cold, cubed butter and shortening. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide it into two balls, wrap in plastic wrap, and refrigerate for at least an hour.
For the filling:
- In a large bowl, combine the sliced apples with lemon juice, granulated sugar, flour, cinnamon, nutmeg, and ground ginger. Stir well to coat the apples evenly.
For assembling:
- Preheat your oven to 425°F (220°C).
- Roll out one ball of dough on a floured surface and place it into a pie dish.
- Fill the crust with the apple mixture and dot with butter.
- Roll out the second dough ball and place it over the filling. Cut slits in the top crust to allow steam to escape.
- Brush the top with egg wash and sprinkle with coarse sugar.
- Bake for about 45-50 minutes or until the crust is golden and the apples are tender.
How to Serve Apple Pie
Serve warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream on top.
How to Store Apple Pie
Keep any leftover pie covered at room temperature for 2-3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze it for up to three months. Make sure to let it cool completely before freezing.
Tips to Make Apple Pie
- Choose a mix of sweet and tart apples for a more complex flavor.
- Don’t overwork the dough; handle it gently for a flaky crust.
- Consider using a pizza cutter or sharp knife for even slits in the crust.
- Allow the pie to cool for at least 2 hours before slicing to help it set up.
Variation
For a twist, try adding raisins or cranberries to the apple filling. You can also spice it up with a bit of cardamom or replace some of the apples with pears.
FAQs
1. Can I use store-bought pie crust for this recipe?
Yes, using store-bought pie crust is a quick and easy option. Just follow the instructions on the package.
2. How do I know when the apples are done?
The apples should be tender but not mushy. A good test is to stick a fork in them to check for softness.
3. Can I make this pie ahead of time?
Yes! You can prepare the pie and refrigerate it for a day before baking. Alternatively, bake it and then store it in the fridge for later. Just warm it up in the oven before serving.
Apple Pie
Ingredients
For the dough
- 2.5 cups all-purpose flour
- 1.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.5 cup shortening (cold, cubed)
- 6-8 tablespoons ice water
For the filling
- 8 cups apples, peeled and sliced ¼ inch thick (preferably Ginger Gold or Granny Smith)
- 2 tablespoons lemon juice
- 0.75 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon ground ginger
For assembling
- Egg wash
- Coarse sugar
Instructions
For the dough
- In a large bowl, mix the all-purpose flour and salt.
- Add the cold, cubed butter and shortening. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide it into two balls, wrap in plastic wrap, and refrigerate for at least an hour.
For the filling
- In a large bowl, combine the sliced apples with lemon juice, granulated sugar, flour, cinnamon, nutmeg, and ground ginger. Stir well to coat the apples evenly.
For assembling
- Preheat your oven to 425°F (220°C).
- Roll out one ball of dough on a floured surface and place it into a pie dish.
- Fill the crust with the apple mixture and dot with butter.
- Roll out the second dough ball and place it over the filling. Cut slits in the top crust to allow steam to escape.
- Brush the top with egg wash and sprinkle with coarse sugar.
- Bake for about 45-50 minutes or until the crust is golden and the apples are tender.
