Apple pie is a classic American dessert, perfect for a comforting treat. Here’s a breakdown on how to make it:
Ingredients:
- For the Crust (optional):
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
- For the Filling:
- 6-8 large apples (such as Granny Smith, Honeycrisp, or a mixture)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small cubes
Instructions:
- Prepare the Crust (or use store-bought): If making your own crust: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the Apples: Peel, core, and slice the apples into thin wedges. In a large bowl, toss the apples with the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
- Assemble the Pie: If using your own crust, roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a pie dish. Add the apple filling to the pie dish. Dot the top of the filling with the cubed butter.
- Alternatively, for a lattice top crust, roll out half the dough into a 12-inch circle. Cut the dough into 1-inch wide strips. Place half the strips horizontally across the pie filling, leaving space in between. Roll out the remaining dough and cut into strips. Weave the remaining strips perpendicularly over the horizontal strips to create a lattice pattern. Trim and crimp the edges of the dough. Brush the crust with milk or cream for a golden brown color (optional).
- Bake the Pie: Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Cool and Serve: Let the pie cool on a wire rack for at least 30 minutes before slicing and serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream (optional).
Tips:
- For a thicker filling, you can add an additional tablespoon of cornstarch.
- If your apples are very tart, you may want to add a little more sugar to the filling.
- You can use a variety of apple types, depending on your preference. Granny Smith apples provide a tart flavor, while Honeycrisp apples are sweeter and more tender.
- Leftover apple pie can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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