Apple Pie
Apple pie is so popular in the United States that it has become a symbol of American cuisine and culture. Often served at Thanksgiving and other holidays as a favourite homemade dessert.
Ingredients
- 500 gflour
- 1 tspsalt
- 1 tbspsugar
- 250 gcold unsalted butter
- 120 mlcold water
- 1 kgapples
- 150 gsugar
- 2 tbspflour
- 1 tspcinnamon
- 0.25 tspnutmeg
- 1 tbsplemon juice
- 1 tspvanilla extract
- 1 egg
- 1 tbspmilk
Method
- In a large bowl, combine the flour, salt and sugar. Add cold butter cubes and rub into flour until coarse crumbs form. Gradually add cold water until the dough comes together. Divide into two disks, wrap and refrigerate for at least 1 hour.
- In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice and vanilla extract. Mix well.
- Preheat the oven to 220°C. Roll out one disk of dough into a 30 cm circle and transfer to a 23 cm pie dish.
- Spoon apple filling into the pastry. Roll out second disk and cover the filling. Trim excess dough and seal edges. Cut steam vents in the top.
- Beat the egg with milk and brush the top of the pie.
- Bake for 15 minutes at 220°C. Reduce temperature to 175°C and bake for another 45-50 minutes until the crust is golden and filling bubbles.
- Let the pie cool for at least 1 hour before slicing.
FAQ
Apples released too much juice. Toss the sliced apples with sugar and let them sit 30 minutes, then drain the liquid before adding starch. Use 2 tbsp cornstarch or flour per 6 apples to bind the filling.
Bake on the lowest oven rack and preheat a baking sheet for the pie to sit on. Brushing the bottom crust with egg white before adding filling also creates a moisture barrier.
Tart-sweet varieties hold their shape best: Granny Smith, Braeburn, Honeycrisp, or Antonovka. Avoid Red Delicious — they turn to mush. A mix of two varieties gives the best flavor.
Yes — it keeps at room temperature for up to 2 days. To restore the crispy crust, reheat in the oven at 160°C for 10 minutes. The pie also freezes well (baked or unbaked) for up to 3 months.
The oven temperature is too high — the top browns before the center cooks through. Bake at 190°C, and if the edges brown too fast, cover them with foil strips while the center finishes baking.
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Comments (1)
This apple pie rewards patience. The cooling or setting time is there for a structural reason — cutting corners creates a result that looks the same but tastes disappointing. Let it rest fully.