Making this apple pie from scratch is simple. This apple pie is sure to become a favorite thanks to its flaky, buttery pie crust and sweet homemade apple pie filling. It’s ideal as a weekend treat or for special occasions.
First of all, good baking apples are the foundation of the best apple pie.
A buttery, flaky pie crust is another essential element of the perfect apple pie.
APPLE PIE FILLING
Place the sliced apples in a large bowl. To the bowl, add the rest of the apple pie filling ingredients: Vanilla Extract: A little bit of vanilla extract adds sweetness and flavor to the pie.
All-Purpose Flour: The flour helps to thicken the pie filling.
Granulated Sugar: You can adjust the amount of sugar depending on the sweetness of your apples and how sweet you like your pie.
Brown Sugar: I like to use brown sugar as well as granulated sugar because it adds a richer flavor with caramel notes.
Cinnamon: A little bit of cinnamon is essential for the best apple pie filling!
Nutmeg: You’ll add just 1/4 teaspoon of nutmeg, for flavor.
Salt: Salt is essential in baking to balance out the sweetness. It enhances all of the flavors!
A top and bottom pie crust can be made with the dough from the pie crust recipe. The dough will be divided in half and formed into two disks. Roll out the bottom crust from one disk while refrigerating the other for the top crust. Your pie dish should be sized so that the bottom crust extends up the sides. Stir the apple filling before adding it to the pie dish’s bottom crust. If it looks like your apples won’t fit, arrange them a little bit with your fingers to make them fit more snugly.
For the pie’s top, roll out the second pie crust. A lattice pie crust can be made (see below for step-by-step images), or you can use a cookie cutter to cut out designs from the dough and arrange them on top of the pie filling. Make careful to make a few slits in the top dough if you’re putting the dough round on the pie entirely so that steam may escape as the pie bakes.
Brush a thin layer of egg wash or milk on the top crust. This promotes attractive crust browning. (I typically use milk for an egg wash, which is a mixture of an egg and milk or water, since I find it to be both easier and just as effective)
The pie should be chilled in the refrigerator to ensure that the crust is cool while the oven is preheating. Your apple pie will need to be baked for 40 to 50 minutes at 350 degrees before the last 20 minutes at 400 degrees. After the pie has baked for around 30 to 40 minutes total, check
on it and lightly cover it with foil to prevent the crust from over-browning. When the filling is bubbling, the pie is ready.
Rakija Lounge TIPS:
If you want to make this apple pie ahead for your Christmas or holiday meal, we recommend baking it the day before, letting it cool completely, and then storing it at room temperature wrapped tightly with plastic wrap. Take the pie out of the refrigerator 1-2 hours before serving to let it come to room temperature.
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