Best Apple Pie

Now that fall is officially here and the leaves are beginning to change to a slightly warmer hue, apple picking was on the top of my to-do list. And hand-picked fresh apples most certainly brings the best apple pie to the table!

Best Apple Pie

A quick note about peelingI did not peel my apples since they were freshly picked and didn’t have a wax coating, like the apples you buy in the grocery store. Also, I used mainly McIntosh and Cortland, which can get mushy, so I opted to leave the skin on for texture. The skin did not get rubbery or hard in my pie, but added a nice flavor. If you use sturdier apples like Granny Smith, Braeburn, or another variety and buy them at the grocery store, I would recommend peeling your apples.

Best Apple Pie

Mix cold, cubed butter with the flour mixture until the butter is the size of lentils.

Best Apple Pie

You can use a food processor or stand mixer instead of doing it by hand.

Best Apple Pie

Dough should be soft and shaggy – not glued together in a uniform ball.

Best Apple Pie

Keep the dough cold, cold, cold and it will be easier to work with. Pop it in the freezer to get the dough nicely chilled.

Best Apple Pie

The apples are tossed in a mixture of cinnamon, allspice, and nutmeg.

Best Apple Pie

An egg wash helps the crust turn golden brown.

Best Apple Pie

The crust is perfectly tender and flakey and the apples are spiced just right.

Best Apple Pie

Spoon please!

Best Apple Pie

The Best Apple Pie Recipe

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour

Total Time: 2 hours, 30 minutes

Yield: 8 Servings

The Best Apple Pie Recipe

Hand-picked fresh apples are the secret ingredient to this best apple pie recipe, but store-bought apples work well, too! The crust is perfectly tender and flakey and the apples are spiced just right.

Ingredients

    For the Crust
  • 2½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 sticks butter (1 cup), cut into 1-inch cubes and very cold
  • 7-8 tablespoons ice-cold water
  • For the Filling
  • 8 large apples
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • For the Egg Wash
  • 1 egg yolk
  • 1 tablespoon milk or cream

Instructions

    For the Crust
  1. Place the flour, sugar, and salt in a large bowl. Add in the cubed, cold butter and using your fingers or a pastry blender, break the butter apart, working it into the flour until the butter is the size of lentils.
  2. Add in the ice-cold water gradually and gently bring the dough together. Clump together the wet pieces of dough and add in the additional water where needed to the dry pieces of dough until all the dough is moistened. Pour the dough out onto a clean work surface and gently form the dough into a round ball. The dough should look soft and shaggy, not completely glued together. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
  3. For the Filling
  4. Peel (*see note), core, and slice the apples into 1/4-inch slices and place them in a bowl with the lemon juice immediately so that they do not turn brown. Add in the sugar, flour, spices, and vanilla. Stir and let rest at room temperature for 30 minutes.
  5. To Assemble
  6. Cut the dough into halves and place one half back in the refrigerator. On a floured surface, roll out one half of the dough into a 12-inch round. Carefully transfer to a 9-inch pie pan and trim sides to a ½ -inch overhang. Place in the refrigerator.
  7. Roll out the second half of dough into an 11- inch round.
  8. In a small bowl, whisk together the egg yolk and milk or cream.
  9. Place the apple filling into the dough-lined pie pan and using a pastry brush egg wash the rim of the crust. Place the top crust over the pie and trim sides to a ½-inch overhang. Tuck rim of dough underneath itself and crimp sides decoratively. Make slits in the top of the pie dough. (If the dough is getting too warm and sticky, refrigerate before crimping sides and making slits in the top). Refrigerate dough for 30 minutes. Lightly brush with egg wash before baking.
  10. To Bake
  11. Preheat oven to 400°F. Place the pie on a baking sheet and bake for 20 minutes, then reduce heat to 350°F and continue to bake for another 40-50 minutes until the top crust is golden brown with no white spots and the inside juices are bubbling. Let cool for one hour before slicing.

Notes

I did not peel my apples since they were freshly picked and didn’t have a waxy coating, like the apples you buy in the grocery store. Also, I used mainly McIntosh and Cortland, which can get mushy, so I opted to leave the skin on for texture. The skin did not get rubbery or hard in my pie, but added a nice flavor. If you use sturdier apples like Granny Smith, Braeburn, or other variety and buy them in the grocery store, I would recommend peeling your apples.

http://www.sagerecipes.com/2014/10/08/best-apple-pie/