Apple Pie

Apple pie…the classic American dessert. This traditional apple pie is amazing with two types of apples and a woven flaky lattice crust. Many people serve it with ice cream, whipping cream or a slice of cheddar cheese. I have been waiting for apples to go super cheap at the grocery stores. This weekend was it-apples were fifty-nine cents a pound! I was so excited, I probably looked crazy going to the checkout with several tote bags of apples. Apple pie is one of my favorite desserts to make this time of year and there is nothing quite like making your own from scratch. If you have never made your own before give this recipe a try, I am sure you won’t ever buy a premade pie from the grocery again! :)

Apple Pie

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Ingredients:

  • 2 rolled-out rounds of pie dough
  • 2 pounds Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
  • 2 pounds Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg, beaten with 1 tablespoon milk
  • 2 teaspoons granulated sugar

Directions:

  1. Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.
  2. In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes. Once cool, transfer to the dough-lined pie pan. Dot with the butter.
  3. Position a rack in the lower third of an oven, place a baking stone with a baking sheet on top of it on the rack and preheat the oven to 400°F.
  4. Roll out the second pie dough disk into a 12-inch round. With pastry wheel, cut the dough into 10 strips 3/4 inch wide. Place 5 strips horizontally across the top of the pie at 1 inch intervals. Weave in 5 vertical strips and trim and flute the edges decoratively with your thumb.
  5. Brush the crust with an egg wash. To make the egg wash, lightly beat an egg, add a tablespoon of milk to thin it, and brush onto the crust with a pastry brush. Sprinkle crust with granulated sugar.
  6. Place the pie dish on the preheated baking sheet. To keep your pie crust from burning or browning too quickly, spray aluminum foil with non stick spray and wrap along the edge of the crust and bake 25 minutes. Take off aluminum foil after 25 minutes and continue baking another 35 minutes, or until crust is crisp and golden brown.
  7. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.

Source: adapted from Williams Sonoma

This post was featured on the Foodbuzz Top 9!

19 Responses to “Apple Pie”

  1. #
    1
    Annie's Dish — October 25, 2010 @ 7:46 am

    This is very similar to the recipe that I use. Yours looks so delicious though that I think I am going to need to give yours a try.!

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    2
    elra — October 25, 2010 @ 10:46 am

    Your apple pie looks superb!

  3. #
    3
    the urban baker — October 25, 2010 @ 10:38 pm

    i love the way your pie looks with the sliced apples. this looks like it was baked perfectly! i am testing pies tomorrow…i am going to slice my apples. thanks for the eye candy and the inspiration!

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    4
    Kim - Liv Life — October 25, 2010 @ 11:47 pm

    What a gorgeous photo! Those apples are layered so nicely, such a tall pie! Apple has always been my favorite, but I don’t think I’ve ever made one that looked so nice.

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    5
    Heavenly Housewife — October 26, 2010 @ 4:18 am

    Great recipe, I have loads of apples this year from my trees in my back yard, and I’m always looking for cool recipes that i can use them up with. This looks fabulous.
    *kisses* HH

  6. #
    6
    briarrose — October 26, 2010 @ 7:56 am

    Yummy. Love the mix of apples. Pink Lady are some of my all time favorites. ;)

  7. #
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    torviewtoronto — October 26, 2010 @ 1:56 pm

    looks wonderful

  8. #
    8
    Hillary [Nutrition Nut on the Run] — October 27, 2010 @ 1:05 am

    Perfection!? I think YES! Do you take your photos in a white setting, or edit them on the computer?

  9. #
    9
    jennynoowyn — October 27, 2010 @ 3:45 am

    Can’t beat a good old apple pie :)

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  11. #
    10
    Liz @ LBBakes — November 1, 2010 @ 7:06 pm

    Oh my, this pie looks delicious!

  12. #
    11
    3rdfloorbakes — March 14, 2011 @ 6:42 pm

    That looks awesome.

    My favorites, in this order: strawberry rhubarb, chocolate cream, apple, and I would assume coconut cream pie, even though I’ve never had it.

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  16. #
    12
    Abbey — September 7, 2012 @ 10:49 am

    Just tried this and it worked perfectly, tastes amazing!

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  18. #
    13
    Natalie — November 20, 2012 @ 2:21 pm

    I made your apple pie a couple years ago after finding it on stumble upon and it was so delicious but for some reason I forgot to save the recipe!! I have literally been searching the web for hours trying to find this recipe again for thanksgiving and I’m so happy I found it again!

    • Christina replied: — November 20th, 2012 @ 4:55 pm

      Yay! I am so happy that you found it too! I am so happy to hear that you enjoyed it that much! :)

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