With a prep time of just 20 minutes and a cook time of just 45 minutes, you'll enjoy the world's best Apple Pie recipe at home.
Arrange the 12 ingredients from the list below on your kitchen countertop and follow the next 5 steps to learn how to make the best rated Apple Pie recipe among the chefs of the best restaurants in the world!
In a small bowl, combine the sugars, flour and spices. Keep the bowl with the mixture in reserve.
To make apple pie filling, start by thinly slicing, coring, and peeling the apples. Apple peels tend to get chewy when cooked it’s always best to peel the apples first.
With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake.
In a large bowl, toss apples with lemon juice to keep from browning. Add the sugar mixture from step 1 over the apple chunks and mix them together.
Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.
Trim the edges to a half-inch from the sides of the pie plate. Fill with apple mixture. Mound the apples in the center.
Add the butter into cubes by spreading them over the apple filling. I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer.
Gently place the second round of pie dough over the apples. Trim the extra dough from the edges and pinch the edges to create a crimp.
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan. Make sure edges are sealed together. Crimp with your fingers to seal.
Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.
Use a sharp knife to cut slits in the top of the pie crust for steam vents. Cut 4-5 slits in the top crust to allow steam to escape.
Brush the apple pie with the beaten egg and sprinkle with the sugar. Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.
Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Cover edges loosely with foil and bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.
The way you know that the apple pie is done is that the juices are bubbling noticeably. The filling should be visibly bubbling, which you should be able to see through the steam vents. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.
Transfer the apple pie to a rack to cool for at least 1 hour. Let the pie cool for a while before cutting into it, as the filling will thicken as it cools, making it easier to slice. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream!
Per Serving: 414 calories; 16g fat; 7g saturated fat; 14mg cholesterol; 227mg sodium; 67g carbohydrate; 38g sugars; 2g fiber; 3g protein. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Keep in mind that the nutritional information in the best recipe for Apple Pie is a rough estimate and can vary greatly based on the products used.
What’s better than a sweet warm slice of Apple Pie topped with a dollop of whipped cream or a scoop of vanilla ice cream?
The best recipe for Apple pie has inspired so many of our recipes.
Plus, gourmet Apple Pie recipe is the perfect dessert for any season, holiday and or occasion where dessert is welcome.
If you want to learn how to make delicious Apple Pie recipe, this is really the only recipe you need.
Apple pie will easily last a couple of days, wrapped with plastic wrap, on your counter at room temperature.
Beyond that, you can keep it chilled for a few more days in the fridge.
To freeze, wrap the pie tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 3 to 4 months.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8-10 People
Skill Level: Easy
You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand.
When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar.
Thaw out the apple pie in the fridge and then reheat it in a 350 F degree oven for 30 minutes or until warm.
Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.
The world's best Apple Pie recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust.
If you've got time, prepare the apple mixture the night before and let them sit overnight in your fridge.
The sugar will draw out the liquid from the apples, giving you a moist pie filling.
Drain the juice from the apple mixture and reduce it in a sauce pan until it's thick and syrupy, then add it back to the apples.
You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.
This Apple Pie is my family’s most requested pie during the holidays.
Americans had made the apple truly their own. But the apple pie isn’t a uniquely American dish either. In fact, the first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron in addition to apples.
There were other differences, too: early apple pie recipes generally didn’t include sugar, and their pastry crust was “coffin” pastry, which was intended as an inedible container, not a part of the pie.
There are also recipes for Dutch apple pies as far back as 1514. The tasty Apple pie recipe is a longstanding symbol of America, but the dessert didn't actually come from America, and neither did the apples.
According to Melissa Blevins for Today I Found Out, the early colonists of Jamestown brought European apple tree cuttings and seeds with them. Apples are native to Asia, and have been in America about as long as Europeans have.