Ultimate Classic Apple Pie Recipe

Introduction

The Ultimate Classic Apple Pie

Apple pie is a beloved dessert around the world, often associated with warmth, family, and nostalgic memories. The Ultimate Classic Apple Pie recipe with a buttery crust is the perfect way to pair the rich flavors of spiced apples with a flaky, tender pastry. This recipe will guide you through creating a homemade, from-scratch masterpiece that’s ideal for any occasion. Whether you’re new to baking or a seasoned baker, this classic treat will surely impress your family and friends.

Detailed Ingredients with Measures

For the buttery crust

– All-purpose flour – usually about 2 ½ cups
– Granulated sugar – 1 tablespoon
– Salt – just a pinch, roughly 1 teaspoon
– Unsalted butter, cold and cubed – use 1 cup (or 2 sticks)
– Ice water – start with 6 to 8 tablespoons

For the filling

– Apples – about 6 to 7 medium-sized, peeled, cored, and thinly sliced
– Granulated sugar – ¾ cup
– Brown sugar – ¼ cup
– Ground cinnamon – 1 ½ teaspoons
– Ground nutmeg – ¼ teaspoon
– All-purpose flour – 2 ½ tablespoons to thicken the mixture
– Lemon juice – 1 tablespoon

Prep Time

Guiding You Through Preparation

To begin, start with the crust. Combine the flour, sugar, and salt in a large bowl. Gradually add the cold, cubed butter, and use your hands or a pastry cutter to incorporate it into the dry ingredients. The result should resemble coarse crumbs. Add ice water a tablespoon at a time until the dough comes together in a ball — not too sticky and easy to handle. Divide this into two disks, wrap them in plastic wrap, and allow them to chill in the refrigerator for about one hour.

Once the dough is rolling-ready, prepare the apples for your filling. Combine the apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice in a bowl. Toss gently but thoroughly, ensuring all slices are coated evenly with the spices and sugars. Then, roll out one of your chilled dough disks to line your pie pan. Transfer the apple filling into the crust, spreading it out evenly. Roll out the second dough disk to cover the apples, sealing the edges and cutting small slits on top for steam to escape while baking.

Cook Time, Total Time, Yield

Timelines to Perfect Apple Pie

Cook Time: Bake the pie in a preheated oven at 375°F (190°C) for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, you can protect them with aluminum foil or a pie crust shield.

Total Time: Including the prep time, resting of the dough, and baking, the entire process should take about 2 ½ to 3 hours.

Yield: This recipe makes one 9-inch pie, which typically serves about 8 people, depending on how generous you are with the slices. Delicious fresh out of the oven or served chilled, it’s even better with a scoop of vanilla ice cream or whipped cream.

Enjoy creating this timeless dessert, and savor every bite with loved ones!
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Detailed Directions and Instructions

Step 1: Prepare the Pie Crust

1. In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Stir to combine them evenly.
2. Add cold unsalted butter (cubed) to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the texture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, and mix just until the dough comes together. Avoid overmixing.
4. Divide the dough in half, shape both portions into discs, wrap them tightly with plastic wrap, and refrigerate them for at least 1 hour.

Step 2: Prepare the Apple Filling

1. Peel, core, and slice the apples into thin, even slices. Place them into a large mixing bowl.
2. Add granulated sugar, brown sugar, all-purpose flour, ground cinnamon, nutmeg, and a pinch of salt to the apples. Toss them together until the apple slices are evenly coated.
3. Set the apple filling aside for 15-20 minutes to allow the flavors to meld.

Step 3: Roll Out the Pie Dough

1. Take one dough disc out of the refrigerator. Let sit for 5-10 minutes at room temperature to slightly soften.
2. Roll the dough out on a lightly floured surface into a circle, about 1/8-inch thick, and wide enough to fit into a 9-inch pie dish.
3. Carefully transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides without stretching it. Trim excess dough, leaving about 1/2-inch overhang.

Step 4: Assemble the Pie

1. Spoon the prepared apple filling into the pie crust, arranging it in an even layer. Avoid over-packing the filling as the apples will shrink while baking.
2. Dot the filling with small pieces of cold unsalted butter.

Step 5: Prepare the Top Crust

1. Roll out the second dough disc on a floured surface to the same thickness as the bottom crust.
2. Place the rolled-out top crust over the filling. Trim the excess, leaving about 1/2-inch overhang.
3. Fold the edges of the top crust under the bottom crust and crimp them together to seal.
4. Cut a few small slits or decorative vents in the top crust to allow steam to escape while baking.

Step 6: Add a Finishing Touch

1. Brush the top crust lightly with an egg wash made by whisking together one egg and a tablespoon of water or milk. This creates a golden, glossy finish.
2. Optionally, sprinkle granulated sugar or sanding sugar on top for added sweetness and texture.

Step 7: Bake the Pie

1. Preheat the oven to 375°F (190°C).
2. Place the pie on a parchment-lined baking sheet to catch any potential drips.
3. Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
4. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.

Step 8: Cool and Serve

1. Remove the baked pie from the oven and let it cool on a wire rack for at least 2-3 hours. Cooling allows the filling to set.
2. Once cooled, slice and serve the pie as is or with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Note 1:

Chill the dough for at least an hour before rolling to ensure the crust turns out flaky and tender.

Note 2:

For best results, use a mix of apple varieties in the filling to balance sweetness and tartness.

Note 3:

To prevent a soggy bottom crust, consider sprinkling a thin layer of breadcrumbs or crushed graham crackers before adding the apple filling.

Note 4:

Leftover pie can be stored covered at room temperature for up to two days or refrigerated for up to four days.

Note 5:

You can freeze unbaked assembled pies for future use. Wrap them tightly in plastic wrap and aluminum foil before freezing. Bake directly from frozen, adding additional time as needed.
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Cook Techniques

How to Prepare the Pie Crust

Ensure the butter is cold and cubed before mixing it into the flour. This guarantees a flakier crust. Use a food processor or a hand pastry cutter for best results when combining the butter with the dry ingredients.

Chilling the Dough

After forming the dough into discs, wrap them in plastic wrap and refrigerate for at least 1 hour. Chilling the dough ensures it is easier to roll out and reduces shrinkage during baking.

Rolling Out the Dough

Lightly flour your work surface and rolling pin. Roll the dough evenly, starting from the center and working outward. Rotate the dough occasionally to maintain an even thickness and circular shape.

Preparing the Apples

Peel, core, and slice the apples evenly to ensure uniform cooking. Toss the slices with sugar, spices, and any additional ingredients to coat them thoroughly before assembling the pie.

Assembling the Pie

Lay the rolled-out bottom crust into your pie dish, ensuring it covers the edges evenly. Fill it with the prepared apple mixture, then place the top crust over it. Crimp the edges to seal and brush the surface with an egg wash for a golden finish.

Creating Steam Vents

Using a sharp knife, cut small slits in the top crust. These vents are essential for allowing steam to escape during the baking process.

Baking the Pie

Preheat your oven as directed and bake the pie on the lower rack. This ensures the bottom crust is fully baked while the filling cooks evenly. Allow the crust to turn golden before removing it from the oven.

FAQ

How do I keep the crust from being soggy?

To prevent a soggy crust, make sure the bottom crust is cold before adding the apple filling. You can also sprinkle a light layer of flour or crushed cookies on the bottom before adding the filling.

Can I prepare the pie dough in advance?

Yes, the dough can be made up to two days in advance. Store it in the refrigerator, tightly wrapped in plastic. You can also freeze the dough for up to three months.

What types of apples work best for apple pie?

A mix of tart and sweet apples, such as Granny Smith and Honeycrisp, works best. This combination ensures a balance of flavors and textures in the filling.

Do I need to blind bake the crust?

Blind baking the crust is not necessary for this recipe, as the moisture from the filling bakes evenly with the crust in the oven.

Why is my crust not flaky?

For a flaky crust, ensure your butter and water are cold when preparing the dough. Also, avoid overmixing, as this can result in a tough crust.

How do I know when the apple pie is done?

The pie is done when the crust is golden brown, and the filling bubbles through the steam vents. This indicates the apples are fully cooked, and the flavors have melded.

How long should I let the pie cool before serving?

Allow the pie to cool for at least 2 hours after removing it from the oven. This helps the filling set, making it easier to slice and serve.

Conclusion

A classic apple pie is a celebration of flavors and textures, combining sweet and tart apples with a flaky buttery crust. This timeless dessert is perfect for almost any occasion, warming both hearts and homes. With the perfect balance of spices and a golden, crisp crust, it’s a recipe that will undoubtedly become a family favorite. Whether served warm with ice cream or enjoyed on its own, it’s an irresistible treat that brings comfort and joy with every bite.

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