Last updated on December 5th, 2018 at 09:26 pm
A Classic Apple Pie made completely from scratch that’s buttery, flaky, sweet, delicious, pretty easy to make and perfect for any time of the year.
Who doesn’t love a good apple pie with some good vanilla ice cream? As far as I’m concerned, it’s always a good time for a piece of pie. But don’t be afraid to make your apple pie from scratch!
HOW TO MAKE PIE CRUST
Check out my fool proof recipe for making your own pie crust, then the rest is history. While there are many pie fillings, hundreds probably, I have to say my favorite has to be apple pie. And the best thing about apple pie is that it’s at its best the next day for breakfast.
TIPS FOR MAKING THE BEST APPLE PIE
- The pie crust is the most important thing, so make sure you have a great pie crust that is flaky, buttery and utterly delicious.
- Make sure you choose the right apples. You’re looking for an apple with a crisp bite, such as Honeycrisp, Gala, Jonathans, Golden Delicious or Granny Smith.
- Bake it properly, the upper crust needs to bee a deep golden-brown crust! Brush the crust generously with egg wash before baking and this will ensure that nice deep golden-brown color.
- Wait for it to cool slightly before serving. This will ensure you don’t end up with a liquidy pie.
HOW LONG TO BAKE APPLE PIE
Bake the pie at 375 F degrees for about 1 hour or until the apples are tender and the pie crust is golden. If the outer crust starts to brown too much, cover the edges with aluminum foil and continue baking.
HOW TO STORE APPLE PIE
I prefer to store leftover pie in the refrigerator covered with plastic wrap for up to 2 or 3 days.
CRAVING MORE PIES? TRY THESE:
Classic Apple Pie
- 1 pie crust whole recipe for top and bottom crust
- 8 medium apples peeled, cored and sliced
- 1 tbsp lemon juice freshly squeezed
- 1/2 cup brown sugar packed
- 2 tbsp all-purpose flour
- 1 tsp cinnamon ground
- 1 egg beaten, for egg wash
- Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
- Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Preheat oven to 375 F degrees.
- Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Add the apple mixture to the bottom crust
- Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
- Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.
- Use apples such as Honeycrisp, Gala, Jonathans, Golden Delicious or Granny Smith.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.