Apple Pie made from scratch!
Nothing captures the essence of comfort and nostalgia quite like a classic apple pie. With every bite, your senses are enveloped in a buttery, flaky crust that gives way to a harmonious blend of tart apples, molasses-rich brown sugar, and aromatic cinnamon. You’re not merely assembling ingredients; you’re crafting an experience, stitching together moments of culinary delight that will linger long after the final crumb has been relished. But let’s be clear, achieving this masterpiece doesn’t require a stint at a culinary institute. The recipe is foolproof, designed with busy lives in mind. From the crust—flexible enough to be homemade or store-bought—to the filling that simply asks for a toss of sliced apples, brown sugar, and a sprinkle of spices, each step is straightforward yet yields stunning results.
Apples – Any old apple will not do, you’re looking for an apple with a crisp bite such as; Honeycrisp, Gala, Jonathans, Golden Delicious, or Granny Smith. Lemon Juice – Just a tablespoon will prevent your apples from oxidizing and browning before they find their way into the oven. Lemon juice will also add a bit of tartness, it will be good to keep on hand if using sweeter apples. Brown Sugar – Does it have to be brown? In short, yes. Brown sugar will give you a pie that is more moist, has richer color, and a deeper caramel flavor. Flour – This helps the filling bind and is crucial to the thick, syrupy texture you’ll be looking for after simmering the strained juice on the stovetop. Cinnamon – Yes you can make an apple pie without cinnamon, but why would you want to? Some things are just meant to go together and apples and cinnamon is one of them. Plus the smell while it bakes is out of this world. Egg – Just one beaten egg and a small amount of liquid creates egg wash. Brushing this over your pie crust before it goes in the oven will give it a more attractive golden appearance, prevent the filling from oozing, and create a glossy finish. Pie Crust – You can use store bought pie crust or if you wish to make this apple pie completely from scratch, simply make your own.
How to Make Pie Crust
Check out my fool proof recipe for making your own pie crust, once you’ve tasted this recipe you’ll never go for store bought again. While there are many pie fillings, hundreds probably, I have to say my favorite has to be the classic apple. And the best thing about this pie is that it’s at its best the next day (just in time for breakfast). Oh, you’re in for a treat—this apple pie is a breeze to whip up, and it’s so forgiving, it’s like your best friend in the kitchen. Let’s get started! First off, if you’re making your own pie crust, hats off to you! But let’s be real, a store-bought crust works just as well. Get that dough resting in the fridge while we move on to the filling. If you’re using homemade, just remember to give it a little time to come back to room temperature. That way, it’s easier to roll out. Now, onto the filling. You’re going to peel, core, and slice those apples. Any apples will do, but a mix of tart and sweet is like a symphony in your mouth. Toss those apple slices in a bowl with some brown sugar, cinnamon, and a smidgen of flour. Oh, and don’t forget a squeeze of fresh lemon juice; it’s like a little zing that wakes everything up! Alright, dough time! Roll out one of the discs to about ⅛ of an inch thick. The trick is to make it just a smidge larger than your pie dish. Gently lay it into the dish, trim the edges, and crimp them with your fingers. Next, pour in that delicious apple filling. Yes, all of it! Heap it high! Roll out your second dough disc, just like the first. Lay it over the mountain of apple goodness. If you’re feeling fancy, cut some vents or even go for a lattice top. It’s your pie; you do you! Once that’s done, brush the top generously with a beaten egg. It gives the crust that golden, glossy look we all swoon over. Preheat that oven to 375°F and slide the pie in. About an hour is all it takes. You’ll know it’s done when the crust is a golden brown and you see those juicy apple bits bubbling through the vents.
Storage
If you find yourself with leftovers—though I can’t imagine why you would—simply cover the pie loosely with aluminum foil or plastic wrap. You can keep it at room temperature for a quick devour within 2 days. For longer storage, pop it into the fridge; it will keep well for up to 5 days. Just be sure to warm it up a bit before serving to resurrect those mouthwatering flavors. Now, if you’re thinking long-term or maybe you’ve made an extra pie, you’re in luck! This pie can be frozen. Just wrap it tightly in plastic wrap and again in aluminum foil, then store it in the freezer for up to 3 months. When you’re ready to enjoy, you can bake it directly from frozen—just add an extra 10-15 minutes to the baking time. Ah, the beauty of apple pie—it’s the gift that keeps on giving!
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