Ah, apple pie—the quintessential dessert that seems to wrap you in a warm, cinnamon-scented hug. It’s like the nostalgic aroma of autumn leaves and a cozy sweater on a crisp day, all baked into a flaky crust. I remember my grandmother, who had a knack for turning even the simplest ingredients into culinary magic, always saying that a good apple pie was like a love letter from the oven.
Steps
- Prepare the pie crust by making a flaky dough that yields two 9-inch crusts, chilling for at least an hour, or use a store-bought crust following package instructions. Preheat the oven to 400°F (204°C) and position the oven rack in the center.
- In a large bowl, mix the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and zest until evenly coated. Allow the pie dough to rest at room temperature for 5-10 minutes.
- Roll out the first dough disk on a floured surface into a 12-inch circle, about ? inch thick. Place this crust into the bottom of a deep-dish pie plate.
- Fill the pie crust with the apple mixture, leaving behind any excess juice in the bowl. Roll out the second dough disk to the same size and thickness, then place it over the apples.
- Trim excess dough from the edges of the pie plate. Seal the edges by folding them under and pressing down, rotating the pie to ensure an even seal. Cut slits in the top crust to allow steam to escape.
- Set the pie on a baking sheet and brush the top crust with egg wash, then sprinkle with sanding sugar. Wrap the edges with foil or a pie shield to prevent over-browning.
- Bake the pie at 400°F (204°C) for 25 minutes. Remove the foil or shield, reduce the oven temperature to 375°F (190°C), and bake for an additional 30-35 minutes until the crust is golden and juices bubble.
- Allow the pie to cool at room temperature for at least 3 hours before serving to enable the filling to set properly.
Ingredients
- 2 (9-inch) pie crusts
- 7 large Granny Smith apples, peeled, cored, and sliced into ½-inch slices
- ½ cup granulated sugar
- ½ cup light brown sugar, loosely packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ? teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Zest of half a lemon
- 1 large egg, lightly beaten for egg wash
- 2 tablespoons sanding sugar (optional)
Nutritional Values
Calories: 417kcal | Carbohydrates: 77g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 189mg | Potassium: 299mg | Fiber: 6g | Sugar: 46g | Vitamin A: 143IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg
FAQ
- How can I prevent a soggy bottom crust in my apple pie?
- To avoid a soggy bottom crust, make sure to spoon the apple filling into the crust without the extra liquid that may have collected in the bowl. The apples will naturally release more moisture as the pie bakes.
- Do I need to cook the apples before putting them in the pie?
- There is no need to pre-cook the apples. They will soften and cook perfectly during the baking process.
- What is the best method for freezing a baked apple pie?
- Allow the pie to cool completely before placing it uncovered in the freezer. Once frozen solid, wrap it tightly in plastic wrap or place it in a large freezer bag. This method will keep the pie good for up to 4 months. When ready to serve, thaw the pie at room temperature for an hour and reheat it in the oven at 375°F for 35 to 40 minutes.
- How do I freeze an apple pie before baking?
- Prepare the pie as instructed but skip cutting vents into the top crust. Freeze it uncovered for an hour, then wrap it tightly in plastic wrap or a freezer bag. The unbaked pie can be stored in the freezer for up to 2 months. Bake directly from frozen, cutting vents in the crust first, at 425°F for 15 minutes, then reduce the temperature to 375°F and bake for another 35-45 minutes.
- Which apple varieties are best for apple pie?
- Granny Smith apples are ideal due to their tart flavor and firm texture, which holds up well during baking. Other great options include Honeycrisp, Jazz, Golden Delicious, Jonagold, and Pink Lady.
Tips
- Select Firm Apple Varieties: Opt for firm apples like Granny Smith or Honeycrisp as they maintain their texture well during baking, preventing the pie from becoming overly mushy.
- Pre-chill Your Pie Crust: Make your pie crust ahead of time and store it in the fridge or freezer. This helps achieve a tender, flaky crust and eases the pie assembly process.
- Prevent a Soggy Bottom Crust: When filling your pie, avoid adding any excess liquid from the apple mixture to the crust. This excess moisture can cause the crust to become soggy, as the apples will naturally release juices while baking.
- Use a Pie Shield: During baking, protect the edges of your pie from over-browning by using a pie shield or a strip of aluminum foil for the first 25 minutes. This ensures even cooking and a perfectly golden crust.
Equipment
- Deep dish pie plate
- Rolling pin
- Pie shield (or aluminum foil as an alternative, but a pie shield is more convenient)
- Baking sheet
