Apple Pie Delicious Recipe

Table of Contents

Few desserts evoke the warmth and nostalgia of home quite like a classic apple pie, its flaky crust encasing a tender, cinnamon-spiced filling that fills the kitchen with an irresistible aroma. Rooted in American culinary tradition, apple pie has long been a symbol of comfort and celebration, from holiday gatherings to simple family dinners. This recipe delivers a perfect balance of sweet-tart apples and buttery pastry, making it an ideal treat for any season—though it shines brightest in the fall when apples are at their peak. Whether you’re a seasoned baker or a first-timer, this apple pie promises a rewarding experience and a slice of timeless deliciousness.

Meal Setup and Gathering:

Preparation Time

30 Minutes

Cooking Time

50 Minutes

Serving

Equipment

9-inch pie dish – This standard size ensures the apple pie bakes evenly and holds the filling perfectly.
Mixing bowls – These are essential for preparing the dough and mixing the apple filling separately.
Rolling pin – It’s needed to roll out the dough into thin, even crusts for the top and bottom.
Measuring cups and spoons – Precision with ingredients guarantees the right texture and flavor balance.
Paring knife or peeler – This makes quick work of peeling and slicing the apples.
Pastry cutter or fork – It helps blend the butter into the flour for a flaky crust.
Oven mitts – These protect your hands when handling the hot apple pie dish from the oven.

Ingredients

For the Crust:

2 ½ cups all-purpose flour – Forms the base of the crust, providing structure and a tender bite.
1 teaspoon salt – Enhances the flavor of the dough and balances the richness.
1 tablespoon granulated sugar – Adds a subtle sweetness to the crust.
1 cup unsalted butter (cold, cut into cubes) – Cold butter creates flaky layers when baked.
6-8 tablespoons ice water – Binds the dough together without making it too sticky.

For the Filling:

6 cups peeled, sliced apples (about 6 medium apples, e.g., Granny Smith or Honeycrisp) – The star ingredient, offering a sweet-tart flavor and tender texture.
¾ cup granulated sugar – Sweetens the apples and helps form a syrupy filling.
2 tablespoons all-purpose flour – Thickens the apple juices to prevent a runny apple pie.
1 teaspoon ground cinnamon – Adds warm, spicy notes that complement the apples.
¼ teaspoon ground nutmeg – Provides a subtle, earthy depth to the filling.
1 tablespoon lemon juice – Brightens the flavors and prevents the apples from browning.
1 tablespoon unsalted butter (cut into small pieces) – Dots the filling for extra richness.

For Assembly:

1 egg (beaten) – Brushed on top for a glossy, golden finish.
1 tablespoon coarse sugar (optional) – Sprinkled over the crust for a crunchy, sparkly top.

Procedure

Preheat your oven to 400°F (200°C).
For the crust, combine flour, salt, and sugar in a mixing bowl, then cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together; divide into two discs, wrap, and chill for 20 minutes.
Meanwhile, in another bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
On a floured surface, roll out one dough disc into a 12-inch circle and fit it into the 9-inch pie dish, trimming excess edges.
Pour the apple mixture into the crust and dot with small pieces of butter.
Roll out the second dough disc, place it over the filling, and crimp the edges to seal; cut a few slits in the top for steam to escape.
Brush the top crust with beaten egg and sprinkle with coarse sugar, if using.
Bake for 45-50 minutes, until the crust is golden and the filling is bubbling; cover edges with foil if they brown too quickly.
Let the apple pie cool for at least 2 hours before serving to allow the filling to set.

Conclusion Apple Pie

This apple pie is a testament to the beauty of simplicity, transforming humble ingredients into a dessert that’s both rustic and refined. The flaky, buttery crust paired with the spiced, juicy apple filling creates a harmony of textures and flavors that’s hard to resist. Perfect for sharing with loved ones or savoring solo with a scoop of vanilla ice cream, it’s a recipe that delivers satisfaction in every slice. With its golden appearance and heartwarming taste, this apple pie is sure to become a cherished staple in your baking repertoire, bringing a touch of tradition to any table.

FAQs Apple Pie

Can I use a store-bought pie crust?
Yes, a pre-made crust works fine if you’re short on time—just follow the package instructions for baking.

What apples are best for pie?
Granny Smith or Honeycrisp are great choices for their balance of tartness and firmness, but a mix of varieties adds complexity.

How do I store leftover pie?
Cover it with foil or plastic wrap and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I make this pie gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.

Why is my crust soggy?
This might happen if the apples were too juicy—ensure the filling is thickened with flour and let the pie cool fully before cutting.

Can I freeze the pie?
Yes, bake it first, cool completely, then wrap tightly and freeze for up to 3 months; reheat at 350°F (175°C) until warm.

Do I have to peel the apples?
Peeling is optional, but it gives a smoother texture; unpeeled apples add a rustic feel.

Can I make the dough ahead of time?
Yes, prepare the dough up to 2 days in advance and store it wrapped in the fridge.

Why did my filling spill over?
Overfilling or not sealing the edges well can cause this—use the recommended amount and crimp tightly.

Can I add other spices?
Absolutely, try a pinch of allspice or cloves for extra warmth, adjusting to your taste.