Apple pie is the most popular dessert in America. Apple Pie is not just a favorite dessert for Americans, but also people all over the world. It’s one of the most common desserts that families serve at Thanksgiving dinner and it appeals to both adults and kids alike!
Make an Apple Pie Crust
An apple pie crust is a delicious and easy way to add flavor and texture to your apple pie. The crust is made from flour, sugar, and salt, and is then combined with cubed, cold butter. The butter is then broken down into the flour until it is the size of lentils. Ice-cold water is then gradually added to bring the dough together. The dough should look soft and shaggy, not completely glued together. It is then wrapped in plastic wrap and refrigerated for at least 30 minutes before rolling it out.
What kind of apples make the best pie
Many different types of apples can be used for pie, but the most popular type is the Granny Smith apple. Granny Smith apples are tart and firm, which makes them perfect for baking. Other good types of apples for pie include Honeycrisp, Golden Delicious, Rome, Jonathan Apples, Braeburn, and Northern Spy.
Should I soak apples before making pie
There are a few schools of thought on this subject. Some people believe that it is necessary to soak the apples in order to prevent them from turning brown, while others believe that it is not necessary. The main reason why some people believe that it is necessary to soak the apples is because they want to prevent them from browning. However, if you are using a tart apple like a Granny Smith apple, then there is no need to soak them because they are less likely to turn brown.
How do you keep apples from browning when making a pie
When making an apple pie, one of the most important things to keep in mind is how to prevent the apples from browning. There are a few different ways to do this, and it mostly depends on personal preference. One way to prevent the apples from browning is to soak them in a mixture of lemon juice and water. Another way is to dust them with cinnamon or flour before adding them to the pie crust. If you are using a pre-made crust, you can also brush it with an egg wash in order to prevent the apples from browning.
Can apple pie be frozen
Yes, apple pie can be frozen. In fact, freezing apple pie is a great way to keep it fresh for later. To freeze apple pie, first make sure that it is completely cooled. Then, wrap it in plastic wrap or aluminum foil and place it in a freezer-safe container. It will stay fresh in the freezer for up to 3 months. To thaw apple pie, place it in the refrigerator overnight or microwave it on low heat until it is thawed.
Hand-picked fresh apples are the secret ingredient to this best apple pie recipe, but store-bought apples work well, too! The crust is perfectly tender and flakey and the apples are spiced just right.
For the Crust
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 sticks butter (1 cup), cut into 1-inch cubes and very cold
7–8 tablespoons ice-cold water
For the Filling
8 large apples
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
For the Egg Wash
1 egg yolk
1 tablespoon milk or cream
For the Crust
Place the flour, sugar, and salt in a large bowl. Add in the cubed, cold butter and using your fingers or a pastry blender, break the butter apart, working it into the flour until the butter is the size of lentils.
Add in the ice-cold water gradually and gently bring the dough together. Clump together the wet pieces of dough and add in the additional water where needed to the dry pieces of dough until all the dough is moistened. Pour the dough out onto a clean work surface and gently form the dough into a round ball. The dough should look soft and shaggy, not completely glued together. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
For the Filling
Peel (*see note), core, and slice the apples into 1/4-inch slices and place them in a bowl with the lemon juice immediately so that they do not turn brown. Add in the sugar, flour, spices, and vanilla. Stir and let rest at room temperature for 30 minutes.
Cut the dough into halves and place one half back in the refrigerator. On a floured surface, roll out one half of the dough into a 12-inch round. Carefully transfer to a 9-inch pie pan and trim sides to a ½ -inch overhang. Place in the refrigerator.
Roll out the second half of dough into an 11- inch round.
In a small bowl, whisk together the egg yolk and milk or cream.
Place the apple filling into the dough-lined pie pan and using a pastry brush egg wash the rim of the crust. Place the top crust over the pie and trim sides to a ½-inch overhang. Tuck rim of dough underneath itself and crimp sides decoratively. Make slits in the top of the pie dough. (If the dough is getting too warm and sticky, refrigerate before crimping sides and making slits in the top). Refrigerate dough for 30 minutes. Lightly brush with egg wash before baking.
Preheat oven to 400°F. Place the pie on a baking sheet and bake for 20 minutes, then reduce heat to 350°F and continue to bake for another 40-50 minutes until the top crust is golden brown with no white spots and the inside juices are bubbling. Let cool for one hour before slicing.
I did not peel my apples since they were freshly picked and didn’t have a waxy coating, like the apples you buy in the grocery store. Also, I used mainly McIntosh and Cortland, which can get mushy, so I opted to leave the skin on for texture. The skin did not get rubbery or hard in my pie, but added a nice flavor. If you use sturdier apples like Granny Smith, Braeburn, or other variety and buy them in the grocery store, I would recommend peeling your apples.