Right as the weather drops below 10 C and a leaf falls onto the ground you can best believe that my kitchen will be smelling like a pie shop. I will find any excuse to make an apple pie because some of the fondest memories I had with my family was sharing an apple pie with some fresh vanilla icecream.
Where to even start than ask why have I never posted an apple pie recipe before? The reason for that is because I was never satisfied with my apple pie recipes so I’ve tested and tweaked so many apple pie recipes that I have finally figured out the best way to make a delicious apple pie with a gorgeous and delicious flakey crust (trust). I use my holy grail (HG) flakey pie crust recipe with the perfect ratio of apples to sauce to make a delicious apple pie! I promise you would love this pie, it’s super easy and delicious and will leave your kitchen smelling like a pie shop heaven.
Delicious Classic Apple Pie
Ingredients
Pie Crust
- 2 1/2 cup flour
- 1/2 tsp salt
- 1 cup butter softened
- 1 tbsp apple cider vinegar
- 1/2 cup ice cold water
Pie Filling
- 8 granny smith apples peeled and sliced into thin slices
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 tbsp flour
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 cup butter cubed
- 1 egg beaten
- 1 splash cream / milk
Instructions
Pie Crust
- In a mixing bowl, combine salt and flour together. Using the flat beater, cut in butter until combined and mixture looks like crumbs.
- Set dial to 1 and slowly add in vinegar and ice cold water. Once the dough forms together. Remove and tightly wrap in saran wrap. Freeze for 15 minutes or refrigerate for 1 hour.
Filling
- Toss together sliced and peeled apples with white sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract into a large bowl. Let it sit for 30 minutes.
- Strain the filling mixture by having a bowl underneath to catch the filling mixture.
- Using a sauce pan, heat up the strained filling mixture on low heat until slightly thickened. Should resemble melted caramel. Once thickened, remove from heat and allow the mixture to come to room temperature. Should have decreased by half in volume.
Assembly
- Preheat oven to 375 F Convect. Remove the dough from the refrigerator. Divide into 2 portions with 1 portion slightly bigger than the other.
- Roll out the smaller dough portion on a dusted surface with flour to fit a 9" pie plate. Place the crust into the pie place. Press the dough evenly into the bottom and the sides of the pie plate. Leave about 1 cm leftover border around the pie.
- Spread your strained apples evenly onto the pie plate. Add in your thickened apple filling sauce. Crumble on top 1/4 cup butter. Cover with a lattice work crust.
- In a small bowl mixture together egg and cream / milk. Gently brush on top of the lattice crust.
- Bake at 375F convect for 15 minutes. Reduce to 350F convect and cover with aluminum foil and bake for 45 minutes - 1 hour until the crust is golden brown and the apples are soft. Let it cool for 10 minutes prior to serving with some vanilla ice cream!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
