Perfect Apple Pie Recipe
This recipe outlines the creation of a classic double-crusted apple pie, utilizing specific baking apples for optimal flavor and texture. It emphasizes proper apple preparation and assembly, aiming for a perfectly set, sweet, and spiced apple filling encased in a golden, flaky crust, ideal for any occasion.
Equipment
- 1 Large Mixing Bowl For combining apples and filling ingredients
- 1 Vegetable peeler & Paring knife For preparing apples
- 1 Rolling Pin For pie dough
- 1 9-inch Pie Dish For baking the pie
- 1 Saucepan or large pot For boiling water/cider treatment of apples
Ingredients
Main
- 4 to 4 1/2 pounds Golden Delicious Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
- 3 quarts boiling water or cider, see note above
- 10 tablespoons granulated sugar plus 1 tablespoon for sprinkling over crust
- 1/4 teaspoon cinnamon or more, to taste
- 1/4 teaspoon salt
- 2 to 4 tablespoons cornstarch see note above
- 1 recipe Easy Pie Dough
- 1 egg white lightly beaten
Instructions
- Prepare the Easy Pie Dough as per its recipe and ensure it is thoroughly chilled before use.
- Peel, core, and slice the apples into uniform 1/4-inch slices; set aside.
- Bring 3 quarts of water (or cider) to a rolling boil in a large pot; briefly immerse the apple slices, then drain them thoroughly and cool slightly.
- In a large mixing bowl, combine the blanched apples with granulated sugar, cinnamon, salt, and cornstarch, tossing gently to ensure even coating.
- On a lightly floured surface, roll out one half of the chilled pie dough and carefully fit it into a 9-inch pie dish.
- Pour the prepared apple filling evenly into the dough-lined pie dish, mounding it slightly in the center.
- Roll out the remaining pie dough, place it over the filling, trim any excess, and crimp the edges firmly to seal the top and bottom crusts.
- Cut several vent slits in the top crust to allow steam to escape during baking, then brush generously with the lightly beaten egg white.
- Sprinkle the remaining tablespoon of granulated sugar over the top crust for a sparkling, crunchy finish.
- Bake the pie according to your pie dough's instructions, typically starting at a higher temperature for a short period, then reducing it, until the crust is golden brown and the filling is bubbling, and then cool completely on a wire rack before serving.
Notes
To achieve a truly perfect pie, start with excellent apples; a mix of varieties like Braeburn and Granny Smith can offer a more complex flavor and texture. The blanching step for the apples, though not fully detailed, is crucial for preventing a watery filling and reducing shrinkage during baking. Ensure apples are thoroughly drained. For the crust, keep your Easy Pie Dough very cold for flakiness. Brush with a full egg wash (egg + splash of water) for a richer golden brown finish than just egg white, and consider a sprinkle of demerara sugar for crunch. Always cool the pie completely, preferably for several hours, to allow the filling to set properly, preventing a runny slice.