We guarantee that ours will be the best if you’ve ever made an apple pie. To begin, this classic dessert is made with the ultimate baking shortcut, which only requires three steps to complete. Prepare this simple apple pie and share the ultimate comfort food with your loved ones. This classic recipe is sure to please at any gathering, whether it’s a holiday, a potluck, or just a weekend get-together.
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 1/4 teaspoon fine salt
- 14 tablespoons cold butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
- 2 tablespoons freshly squeezed lemon juice
- 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
- 2/3 cup sugar, plus more for sprinkling on the pie
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- Generous pinch of ground nutmeg
- 1 large egg, lightly beaten
- The dough must be made manually. Stir the sugar, salt, and flour together in a medium bowl. Mix the butter into the dry ingredients with your fingers until the consistency resembles a yellow cornmeal with bean-sized bits of butter. (Refrigerate the flour and butter mixture for 10 minutes if it warms up.) Mix the dough with a fork or your hands after adding the egg. It may be necessary to add up to an additional tablespoon of cold water if the dough appears dry.
- You can use a food processor to make the dough. Blend the dry ingredients by pulsing them in a food processor equipped with a metal blade—flour, sugar, and salt. To the bowl, add the butter and pulse about ten times or until the mixture resembles yellow cornmeal studded with butter pieces about the size of beans. When adding the egg, pulse the machine once or twice, so the dough doesn’t gather into a ball. (You can add up to a tablespoon of cold water if the dough is very dry.) Take the bowl out of the mixer, remove the blade, and knead the dough by hand.
- Refrigerate the dough for at least an hour, preferably longer, after shaping it into a disc and wrapping it in plastic.
Filling preparation. Squeeze the lemons into a medium basin. Cut the apples in half and remove the core. Make four equal wedges from each side. Combine the apple and lemon juice and toss. Toss in the sugar to distribute it evenly.
- Butter should be melted in a large pan over medium heat. After approximately 2 minutes, when the sugar has dissolved, and the sauce has begun to boil, add the apples and continue cooking while stirring. Apples need around 7 minutes of covered cooking over medium-low heat to soften and release their juices.
- To collect the apple juice, strain the apples over a medium basin. To extract the maximum amount of liquid, shake the colander. Once you’ve finished, put the fluids back into the pan and cook them for approximately 10 minutes or until they’ve thickened and become somewhat caramelized.
- Combine the apples, reduced juice, and spices in a medium bowl and toss to coat. Put aside to cool to room temperature. This filling may be prepared up to 2 days in advance and stored in the refrigerator for up to 3 days or frozen for up to 6 months.
- Split the dough in half and roll out each half. Roll out each piece of dough into a disc approximately 11 to 12 inches in diameter on a lightly floured board. Refrigerate the dough for at least 10 minutes, layered between sheets of parchment or wax paper on a baking sheet.
- Ensure your oven is preheated at 375 degrees F and put a rack in the lowest third of your oven.
- Place one of the dough discs in the bottom of a 9-inch pie pan and trim it, so it hangs over the edge by about 1/2 inch. Slightly mound the apple filling in the middle of the prepared pan. Use the egg to paint the dough’s rims. Cover it with the second dough disc. Seal the dough by folding the top layer under the bottom layer’s border and pressing the layers together. Shape the edge into a flute. Sugar should be sprinkled over the egg-brushed dough. Make vents on the top of the dough for steam to escape during baking. Put in the fridge for at least fifteen minutes.
- The pie should be baked for 50 minutes on a baking sheet or until the crust is brown. Allow cooling on a rack. The pie may be stored at room temperature (covered) for 24 hours or in the refrigerator for four days.
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