Best 5 Classic Apple Pie Recipes
Indulge in the timeless classic - apple pie, a culinary masterpiece that epitomizes comfort, warmth, and nostalgia. This beloved dessert, with its golden-brown crust encasing a delectable filling of tender apples, spices, and a hint of sweetness, has captivated hearts and taste buds for generations. Whether you prefer a traditional double-crust pie, a rustic lattice-top, or a modern twist with unique flavor combinations, this article presents a curated collection of apple pie recipes to satisfy every craving. From the classic American apple pie to international variations like the French Tarte Tatin and the British Bramley apple pie, these recipes offer a delightful journey into the world of this iconic dessert. Each recipe is carefully crafted to guide you through the process of creating a perfect apple pie, ensuring a flaky, buttery crust and a perfectly balanced filling. Whether you're a seasoned baker or a novice in the kitchen, you'll find inspiration, tips, and step-by-step instructions to create an unforgettable apple pie experience. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you with a golden-brown masterpiece and memories to cherish.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC TWO CRUST APPLE PIE
Sometimes simple is better. To my taste buds this applies to apple pie. There is nothing in this pie to overpower or detract from the apples. The best pie apples are ones you probably wouldn't pick to eat out-of-hand. For most people, they're too tart and too hard. Use those for your pies. Prep time does not include making pie crust.
Provided by sugarpea
Categories Pie
Time 1h30m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
- Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
- Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
- Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
- If necessary remove foil last 10 minutes to brown edges.
CLASSIC DOUBLE-CRUST APPLE PIE
How to Make a Double Crust Apple Pie
Categories Dessert Bake Thanksgiving Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
- For filling:
- Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE
Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.
Provided by Bev I Am
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Whisk flour and salt in large bowl to blend.
- Add butter and shortening and rub in with fingertips until very coarse meal forms.
- Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; divide in half.
- Flatten into disks.
- Wrap in plastic; chill at least 1 hour.
- (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
- Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
- Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
- Let stand until juices form, about 15 minutes.
- Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round.
- Place dough in prepared pie dish.
- Spoon in filling; dot with butter.
- Roll out second dough disk to 13-inch round.
- Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
- Drape dough over filling.
- Seal top and bottom crust edges together; trim to 1/2-inch overhang.
- Fold overhang under; crimp decoratively.
- Brush pie with milk.
- Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven.
- Immediately reduce temperature to 375°F.
- Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
- Cool 30 minutes.
- Serve warm or at room temperature.
- (Can be made 1 day ahead. Cover loosely; store at room temperature.).
CLASSIC APPLE PIE
The flavors in this pie are so good. I don't think I have ever had an apple pie with lemon zest and lemon juice in it, and that really did the trick to bring the flavor up several notches. I would put this pie up against my Aunt Eileen's apple pie... which is saying something!
Provided by Steven Wilson
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Place a rimmed baking sheet on the lowest oven rack and preheat to 500 degrees. Toss the apples with 3/4 cup of sugar, flour, lemon juice, lemon zest, salt and spices, and set aside.
- 2. Lightly spray a glass pie plate with nonstick spray. Unroll one of the pie crusts and place into the pie plate, making sure to center. Leave excess crust dough hanging around the edges. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Unroll the second pie crust and lay on top of apple mixture. Seal and crimp the edges of the pie crusts. Cut four vent slits in the top of the pie. Brush top of crust with egg white, and sprinkle with 1 Tbs. sugar.
- 3. Place pie on baking sheet and reduce oven temp to 425. Bake until top is golden, about 25 minutes. Rotate baking sheet and reduce oven temp to 375. Continue to bake until the juices are bubbling and crust is a deep golden brown - 30 to 35 minutes longer. Transfer the pie to wire rack and cool to room temperature before serving.
CLASSIC APPLE PIE
Steps:
- 1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. 2. Mix 3/4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl. Add lemon juice and apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar. 3. Place pie on heated baking sheet, heat oven to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.
Tips:
- Use a variety of apples. This will give your pie a more complex flavor and texture. Some good options include Granny Smith, Honeycrisp, and Braeburn.
- Peel and core the apples thinly. This will help them cook evenly.
- Add some spices to the apples. This will enhance their flavor. Some good options include cinnamon, nutmeg, and ginger.
- Use a good quality pie crust. This will make all the difference in the final product. You can either make your own or buy one from the store.
- Brush the edges of the pie crust with milk or egg wash before baking. This will help them brown and give the pie a nice shine.
- Bake the pie until the crust is golden brown and the filling is bubbling. This usually takes about 45-60 minutes.
- Let the pie cool slightly before serving. This will help the filling set and make it easier to slice.
Conclusion:
Apple pie is a classic American dessert that is perfect for any occasion. With its flaky crust and sweet, tangy filling, it's sure to be a hit with everyone. So next time you're looking for a delicious and easy dessert, give this classic apple pie recipe a try.
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