kealiciousbakery Apple pie is an amazing dessert that embodies the warmth and comfort of home baking. With its buttery, flaky crust and perfectly spiced apple filling, this classic treat is sure to delight your taste buds. In this detailed recipe, I’ll guide you through making a delicious apple pie from scratch, sharing essential tips, variations, and serving suggestions to make your pie truly exceptional.
Start with your ingredients of the Pie dough
- Flour – this will provide structure to the crust
- Butter – it creates a flaky and rich crust
- Shortening – it could be used as a substitute for butter
- Water – this binds the dough together
- Salt – this will enhance the flavour of the crust
- Brown sugar – It adds some sweetness and browning to the crust
Here you have the ingredients for the apple filling
- Fresh apples – the main ingredient
- Lemon – balances the sweetness
- Granulated/ Brown sugar – sweeten and bring up the flavours of the apples
- Cornstarch – this is thickener that keeps the juice from running
- Cinnamon – the extra touch and flavour
- Butter – adds richness to the filling
How to assemble your apple pie
Cube butter into pieces. Combine cubed butter, shortening and flour in a mixing bowl with the paddle attachment. Mix until it becomes hazelnut size. DO NOT OVER WORK IT!
Add salt and brown sugar to cold water. Pour liquid into the flour and mix until it comes just together. Wrap and let it reset in the fridge for 20-30 minutes.
In a bowl, combine sliced apples, granulated, sugar, brown sugar, lemon juice and zest, cornstarch, cinnamon powder and melted butter. Set it aside
On lightly floured surface, cut your dough in half. roll your half of your pie dough about 12 inch in diameter. Carefully place the dough into your 9-inch pie dish which is about 2 inch deep.
Tuck the dough in with your fingers making sure it is smooth. Then place all your filling in the pie dough, arranging and packing the apples tightly to prevent possible valleys.
Roll the other half of your pie dough into a 12-inch diameter, then use a pizza cutter to cut strips of your dough about 1-inch
Crust should be well sealed to prevent bake-out filling. Egg wash the dough but avoid puddles of egg wash for uniform color,
Bake at 375℉ for 50-60 minutes. When ready, let it cool on a rack and serve warm.
Ingredients
Pie Dough
- 375 g pastry flour
- 125 g butter cold
- 125 g shortening
- 125 g water cold
- 7 g salt
- 15 brown sugar
For the apple filling
- 5 apples
- ¼ pc lemon juice, zest
- 125 g granulated sugar
- 90 g brown sugar
- 25 g cornstarch
- t.t. cinnamon powder
- 23 g butter melted
Instructions
For the pie dough
- Cube butter into pieces
- Combine cubed butter, shortening and flour in a mixing bowl with the paddle attachment. Mix until it becomes hazelnut size. DO NOT OVER WORK IT!
- Add salt and brown sugar to cold water.
- Pour liquid into the flour and mix until it comes just together. Wrap and let it reset in the fridge for 20-30 minutes.
For the apple filling
- In a bowl, combine sliced apples, granulated, sugar, brown sugar, lemon juice and zest, cornstarch, cinnamon powder and melted butter. Set it aside
Assembling
- On lightly floured surface, cut your dough in half. roll your half of your pie dough about 12 inch in diameter. Carefully place the dough into your 9-inch pie dish which is about 2 inch deep.
- Tuck the dough in with your fingers making sure it is smooth. Then place all your filling in the pie dough, arranging and packing the apples tightly to prevent possible valleys.
- Roll the other half of your pie dough into a 12-inch diameter, then use a pizza cutter to cut strips of your dough about 1-inch
- Crust should be well sealed to prevent bake-out filling. Egg wash the dough but avoid puddles of egg wash for uniform color,
- Bake at 375℉ for 50-60 minutes. When ready, let it cool on a rack and serve warm.
Notes
- Cold Ingredients: Use cold butter and ice water to ensure a flaky crust.
- Apple Varieties: Mixing different apple varieties can enhance the flavor and texture of the filling.
- Chill the Dough: Chilling the dough helps prevent it from shrinking during baking.
Troubleshooting:
- Soggy Crust: Pre-bake the bottom crust for a few minutes before adding the filling to prevent sogginess.
- Runny Filling: Ensure you add enough flour to thicken the filling. Let the pie cool completely to allow the filling to set.
- Crust Too Dark: Cover the edges with foil if they brown too quickly.
