How do you make apple pie?

Apple pie is one of the most iconic desserts in American cuisine. With its buttery, flaky crust and perfectly spiced apple filling, this classic dessert is a favorite at family gatherings, holiday dinners, and just about any occasion that calls for something sweet. In this guide, we’ll take you through the process of making a classic American apple pie from scratch, with all the tips and tricks you need to ensure your pie turns out perfect every time.

Ingredients for Classic American Apple pie recipe

To make a truly authentic apple pie, you’ll need a few basic ingredients:

Crust:

• 3 ½ cups (15 ounces/420g) all-purpose flour
• 1 pinch of salt
• 1 cup + 4 tablespoons (10 ounces/280g) unsalted butter, chilled and diced
• 2 teaspoons granulated sugar
• ⅔ cup (5 ounces/150 ml) cold water, or more if needed

Filling: Apple pie recipe

• 8 cups (approx. 1.4 kg) peeled, sliced apples (about 5–6 large apples)
• 2 tablespoons lemon juice + zest of 1 lemon
• ¾ cup (150g) granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ¼ teaspoon allspice
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup (60 ml) boiled cider or apple juice
• 2 tablespoons unsalted butter, diced

For Brushing:

• 1 egg, beaten
• 1 tablespoon water
• 1 tablespoon sugar

Choosing the Right Apples

The type of apples you use in your pie will greatly affect the flavor and texture of the finished product. Some apples hold up better under heat, maintaining their shape and texture, while others can become too mushy or watery.

Best Apples for Pie:

• Granny Smith: Tart and firm, these apples are a classic choice for apple pie.
• Honeycrisp: Sweet and crisp, Honeycrisp apples add a delightful flavor and texture.
• Fuji: Sweet and firm, Fuji apples work well in pies that require a bit more sweetness.
• Pink Lady: A balance of sweet and tart, Pink Lady apples are perfect for those who want a nuanced flavor profile.

Tip: For the best results, use a mix of apples to balance sweetness and tartness.

Making the Perfect Pie Crust

A good pie crust should be flaky, buttery, and hold up well under the weight of the filling. Here’s how to make the perfect crust from scratch.

Step-by-Step Instructions:

1. Mix the Dry Ingredients: In a medium-sized bowl, combine the flour and salt. Add the sugar and stir well.
2. Add the Butter: Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Add Water: Slowly add the cold water, a tablespoon at a time, mixing with a fork until the dough just comes together. It should be slightly crumbly but hold its shape when pressed together.
4. Form the Dough: Divide the dough into two portions, with one portion slightly larger than the other. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Tips for a Flaky Crust:

• Keep it Cold: Ensure the butter and water are very cold. This helps create a flaky texture.
• Don’t Overmix: Overworking the dough can lead to a tough crust. Mix just until the ingredients come together.
• Chill the Dough: Chilling the dough allows the gluten to relax and prevents shrinking during baking.

Preparing the Apple Filling

The filling is the heart of the apple pie. To achieve the perfect balance of sweetness and spice, follow these steps:

Step-by-Step Instructions:

1. Prepare the Apples: Peel, core, and slice the apples. Place the slices in a large bowl and toss with lemon juice and zest to prevent browning and add a touch of brightness to the filling.
2. Mix the Dry Ingredients: In a separate bowl, combine the sugar, flour, cornstarch, salt, cinnamon, nutmeg, and allspice. These spices add warmth and depth to the filling.
3. Combine with Apples: Sprinkle the dry mixture over the apples and toss to coat evenly. Stir in the boiled cider or apple juice. Let the mixture sit for about 20 minutes to allow the flavors to meld.
4. Optional Add-Ins: For a unique twist, consider adding a handful of raisins, cranberries, or chopped nuts to the filling.

Tips for the Best Filling:

• Avoid Watery Filling: Cornstarch helps thicken the filling, preventing it from becoming too runny.
• Enhance Flavor: Boiled cider adds a concentrated apple flavor, but apple juice works well too.
• Even Coating: Make sure the apples are evenly coated with the spice mixture for consistent flavor.

Assembling the Pie

Once your crust and filling are ready, it’s time to assemble the pie.

Step-by-Step Instructions:

1. Roll Out the Dough: On a lightly floured surface, roll out the larger portion of dough into a 13-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
2. Add the Filling: Spoon the apple filling into the crust, mounding it slightly in the center. Dot the filling with the diced butter.
3. Prepare the Top Crust: Roll out the second portion of dough into an 11-inch circle. You can choose to cover the pie completely or create a lattice crust.
4. Crimp the Edges: Trim the excess dough, leaving about a ½-inch overhang. Fold the overhang under itself and crimp the edges with a fork or your fingers to seal.
5. Brush and Sprinkle: Brush the top crust with the beaten egg and water mixture. Sprinkle with sugar for a bit of shimmer and sweetness.

Tips for a Perfect Assembly:

• Lattice Crust: To make a lattice crust, cut the top dough into strips and weave them over the filling.
• Edge Protection: If the edges of the crust start to brown too quickly during baking, cover them with foil to prevent burning.
• Vent the Pie: Cut a few small slits in the top crust to allow steam to escape during baking.

Baking the Pie

Now that your pie is assembled, it’s time to bake it to golden perfection.

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake: Place the pie on a baking sheet to catch any drips, and bake for 50-60 minutes. The filling should be bubbling, and the crust should be golden brown.
3. Check for Doneness: After 20 minutes of baking, check the pie. If the edges are browning too quickly, cover them with foil.
4. Cool: Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing. This allows the filling to set.

Tips for Baking Success:

• Baking Sheet: Always place the pie on a baking sheet to catch any spills and keep your oven clean.
• Golden Crust: For an extra golden crust, you can brush the pie with additional egg wash halfway through baking.

Serving Suggestions

Apple pie is delicious on its own, but here are some ways to make it even more special:

• A la Mode: Serve a slice of warm apple pie with a scoop of vanilla ice cream.
• Whipped Cream: Add a dollop of freshly whipped cream on top of each slice.
• Cheddar Cheese: For a savory twist, serve your apple pie with a slice of sharp cheddar cheese.
• Pairing: Enjoy your apple pie with a glass of cold apple cider or a hot cup of coffee.

Storing Leftovers:

• Room Temperature: If you plan to eat the pie within two days, it can be stored at room temperature, covered.
• Refrigeration: For longer storage, cover the pie and refrigerate it for up to five days.
• Freezing: Apple pie can be frozen for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

FAQs about Apple Pie

1. Why is my pie crust soggy?

A soggy crust is usually the result of a filling that is too wet. To avoid this, make sure to drain excess liquid from the apple mixture before adding it to the crust. Also, using cornstarch in the filling helps absorb extra moisture.

2. Can I use any type of apple in my pie?

While you can technically use any apple, some varieties hold up better during baking. Granny Smith, Honeycrisp, and Pink Lady are excellent choices due to their firm texture and balanced flavor.

3. How do I store apple pie?

Apple pie can be stored at room temperature for up to two days. If you need to keep it longer, cover the pie and refrigerate it for up to five days.

4. Can I freeze apple pie?

Yes, apple pie freezes well. Wrap it tightly