Hey there cutie pie :)!
This is actually a recipe that a really awesome friend of mine asked me to post and I hadn’t till now <3. To be honest there were two reasons why I hadn’t 1) I didn’t have apples haha! (super silly I know) and 2) I lost the recipe. I’ve made apple pie a couple of times and I’ve always used different recipes because I always forget what I used and what website I took it from. So, my dad brought me apples two days ago, because he knows how much I like them and after doing some research on techniques and substitutions, I was able to come up with my very own recipe for apple pie <3! And since my oldest sister was coming home from out of town I decided to make a pie :)!
Here’s the recipe:
- – 2c unbleached all-purpose flour
- – 1tbsp white sugar
- – 1tsp salt
- – 1 stick unsalted butter (cut in tiny squares)
- – 7-8 tbsp ice cold water
- – ½ stick of unsalted butter (melted)
- – 1/3c + 1tbsp white sugar
- – 1-2 tsp cinnamon
- – 3 big apples (or 6 small ones, peeled and cut)
- – 1tbsp unbleached all-purpose flour
- – 2tbsp cornstarch
- – Eggwash (1 egg beaten + 2tbsp water. Or any substitutions: quick whites liquid, milk, melted butter)
- – 2 tsp white sugar
- – ¼ tsp cinnamon
Think of this recipe as three mini recipes, meaning focused on one recipe at a time. Before you start gathering any ingredients, cut the butter in tiny squares and place them in the freezer; place some water in the freezer as well. If possible peel and cut the apples ahead of time, just add some lemon to prevent the browning and set it aside (you could do this the night before and leave it on the fridge). If you want to cut down the sugar (which I wouldn’t recommend) don’t go lower than ¼ c + 2tbsp.
- – In a medium bowl, combine the first three ingredients.
- – Add the butter to the dry mixture and use a fork to combine until it resembles small breadcrumbs. I would usually say to simply use your hands but for this crust is very important that you DON’T just a little bit otherwise it would toughen the dough and that’s not what you want. If you have a food processor then use it, I like to bake the old fashion way haha!
- – One by one add tablespoons of ice-cold water and use the fork to bring it together.
- – Lastly, use your hands to divide it in half and form two disks, then place them on a plastic bag (DON’T OVER-KNEAD IT!)
- – Place them on the fridge for at least 20min.
- – Place one of the disks on a floured surface and use a rolling pin to roll the dough (make sure to flour it every so often or the dough will stick to it). Roll the dough once, then rotate it and roll it again. Do this until it’s about 1” bigger than the circumference of the pie mold.
- – Fold it twice (to make it easier to carry). Repeat this process with the remaining dough.
- – Butter the pie mold (we’re going to use the same technique I used for the base of my strawberry tartlets so try not to use a glass mold).
- – Place the dough in the mold and fold/cut the edges.
- – Using your fork, make some holes at the bottom.
- – Place it on the freezer for 15-20min.
… 15-20min later
TIME TO PREHEAT! Preheat the oven to 425°F (220°C)
Filling (this part should be done fast)
- – Heat the butter in the microwave till it melts (it took 50s for me but this really depends on your microwave).
- – Combine the sugar (1/3 c only) and cinnamon and quickly add it to the butter while it’s still very hot, whisk it together to combine. DON’T let it sit for too long.
- – Sprinkle the flour and cornstarch over the peeled and cut apples, and use your fingers or a fork to combine.
- – Pour some of the butter-sugar mixture over the bottom crust, add the apples and pour the rest of the mixture.
- – Sprinkle 1tbsp over the apples.
- – Get the top crust and place it over the apples and fold the edges.
- – Make a hole in the middle and some additional cuts on the top. You can either just make the hole in the middle or just the cuts or both like me :)!
- – In a small cup combine the sugar and the cinnamon, set it aside.
- – Beat the egg in another cup and brush the top of the pie and the sides. This will give it that picture-perfect golden look.
- – Sprinkle some of the sugar-cinnamon mixture over the top.
Pie is ready to BAKE ❤
- – Cover the edges of the pie with foil paper.
- – Place it on a baking sheet (this will make it easier to carry and will prevent you oven to get all sugary if some of the filling falls off) and into the oven!
- – Bake for 20min, and then take it out to remove the foil paper.
- – Back to the oven for another 20-30min until the filling starts boiling, you’ll be able to see it through the hole in the middle. If it starts boiling before those 20min, turn off your oven and let the pie inside.
- – Get it out and leave it on the baking sheet for 30min (I left it on top of the stove because I wasn’t cooking anything else).
- – Transfer the pie from the baking sheet to a wire rack to cool completely, about 1hr 30min. If you absolutely can’t wait to eat it, wait for at least 45min. The filling needs to rest otherwise it’ll crumble all over the place.
I’ve made some few apple pies and tried different recipes but for me the easiest most delicious Apple pie recipe made from scratch.
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Thank you for reading, and you have a WONDERFUL DAY ❤ 🙂