The best apple pie recipe

Photo: Eric Bernstein; Food curator: Spencer Richards

Controversial opinion: Hand pies are better than regular pies. Hear us. Hand pies have the perfect ratio of crust to filling. It’s less work than the classic double-crust pie, to be sure. But maybe the best part? No soggy bottoms. Plus, hand pies are delicious and can be filled with everything from blueberries to broccoli and cheddar. Handmade apple pies are filled with a luscious apple filling with apple butter for a lovely apple centered flavour. And a dash of lemon juice brightens every bite.

We recommend making it with homemade pie dough for added decadence. To reduce the work on the day of baking, you can make the dough in advance. Refrigerate for up to 1 day or freeze for up to 3 months. (Of course, if you want to use store-bought pie dough, it will work, too.)

Try this recipe with other fruits. Peaches would be great in summer with a pinch of nutmeg, or try pears in fall with a touch of cardamom. Vanilla ice cream is standard alongside apple pie, but a scoop of cinnamon ice cream or even butter pecan ice cream would be just as great.

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yields:

6

Preparation time:

0

hours

20

minute

total time:

4

hours

30

minute

Shell

3 c.

(360g) all-purpose flour plus more for rolling

1 c.

(2 sticks) cold butter, cut into 1/2 inch pieces

1 tbsp.

apple cider vinegar

filling

3


large tart apples (about 1 3/4 pounds; like Granny Smith), cored, peeled, and cut into 1/2-inch pieces (about 4 1/2 c).

1 tsp.

pure vanilla extract

2 tbsp.

Fresh lemon juice

1 tbsp.

cornstarch or 2 tbsp. All-purpose flour

crowd

All-purpose flour for rolling

Turbinado sugar for sprinkling

Vanilla ice cream, to serve (optional)

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Shell

  1. In a large bowl, whisk together flour, sugar and salt. (Alternatively, you can use a food processor.) Add the butter and mix using your hands until walnut-sized pieces form. Add the vinegar, then the ice water, 1 tablespoon at a time, and mix until the dough begins to thicken and is crumbly and slightly damp, but not soggy and sticky (test by squeezing a little with your fingers).
  2. Turn the dough out onto a lightly floured work surface. Divide into 2 balls. Flatten into discs (making sure there are no/minimum cracks). Cover with plastic wrap and refrigerate until dough has cooled, at least 2 hours or overnight.

filling

  1. In a large skillet over medium heat, melt butter. Cook apples, granulated sugar, apple butter, vanilla, and salt, stirring occasionally, until apples begin to soften, 4 to 5 minutes.
  2. In a small bowl, whisk together lemon juice and cornstarch, then add to skillet and stir until combined. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens slightly, about a minute. Transfer to a large bowl, cover and refrigerate to chill, at least 30 minutes or overnight.

crowd

  1. Preheat the oven to 400 degrees. Leave the dough at room temperature for 5 to 10 minutes. Place a butter paper on a large baking tray. In a small bowl, whisk eggs, water, and salt until blended.
  2. On a lightly floured work surface, roll each disk into a 16-inch pie. Using a 6-inch round cookie cutter (or a 6-inch-diameter bowl), cut 3 circles out of each round.
  3. Pour about 1/3 cup of the filling onto each round, leaving a 1-inch border, brush edges of dough with egg wash, fold dough in half over filling, seal edges with toothpicks of fork, and arrange on prepared sheet.
  4. grease the tops of the pancakes with egg wash, and then cut a few slits on top of each; Sprinkle generously with turbinado sugar. Freeze for 20 minutes.
  5. Bake pies until crust is golden and filling is bubbling, 30 to 35 minutes. Let it cool about 15 minutes. Serve with ice cream if you’re using it.

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hand apple pies

Photo: Eric Bernstein; Food curator: Spencer Richards

This content is created and maintained by a third party, and is imported into this page to help users provide their email address. You may be able to find more information about this and similar content at piano.io

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