Apple pie is a classic family dessert. I don’t really remember a time where apple pie was out of season. This recipe has a sturdy homemade crust which prevents any soggy bottoms from happening. It is firm but the juices of the apples still come through.
The apple pie filling
Cooking the apples on the stove top prior to placing it in the crust allows it to be super soft and yummy. I learnt this trick from Charmer Kitchen. There are so many apple varieties you can choose from. For this recipe I used only Granny Smith apples. Other popular apple choices for apple pie include Braeburn, McIntosh and Honey crisp. You can read more on the different varieties you can use for apple pie here.
The pie crust
For a firm crust I always use very cold butter and let the dough set in the fridge prior to rolling it out. This homemade dough makes enough for a crust and a pie topping. So you’ll be making two separate dough discs. Get creative and bring out all your cookie cutters and make fancy shapes for the holiday season. I stuck to a very simple lattice pie design and added star cutouts on the side for Christmas vibes.
Some more pie-making tips
- Keep the crust refrigerated to set it whiles you prepare the filling and/or top dough. This allows it to remain firm-saddest thing is a soggy pie base.
- Before rolling out the dough, let it rest at room temperature. It will be more malleable and easy to work with.
Serve this warm apple pie with your favorite ice cream and you are going to have a merry day.
Ingredients
Pie crust
1 cup chilled butter, cut into cubes
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup chilled water
Pie Filling
1/2 cup brown sugar, tightly packed
1/2 cup granulated sugar
6 Granny Smith apples, cored, peeled and sliced about 1/2 inch thick
2 teaspoons cinnamon
1 tablespoon cornstarch
2 tablespoons butter, cut into cubes
Egg wash
1 large egg
1 tablespoon water
Instructions
Pie crust
- Pulse the crust ingredients except for the cold water in a food processor.
- Drizzle the cold water and continue pulsing until just mixed. When you take it out of the food processor it should be slightly damp.
- Transfer this to a large bowl. And mix with your hands until you can form a disc shape. Tightly wrap with cling wrap. Refrigerate for at least 2 hours.
Pie filling
- Mix filling ingredients together. Heat in a saucepan until tender for 10 minutes.
- Drain some of the juices around the apples, about 1/2 cup. Let it cool.
Assembling the pie
- Cut the dough into two equal balls.
- Lightly flour a surface and roll each ball out separately into a flat circle about 12 inches in diameter. One circle will be your bottom crust and another circle will be your top crust. You can make any designs you want on the circle that’s going to be your crust.
- Carry one rolled out dough circle into your greased pie pan using the rolling pin. Gently press it into your pie pan. This is your bottom crust.
- Spread the pie filling into the bottom crust. Place the second rolled out dough and trim off any excess. Add any excess dough designs at this stage. Brush the top of the pie generously with the egg wash. (Wrap the edges of the pie dish to prevent excessive browning of the pie crust edges-I didn’t do it but it’s optional). Place the pie pan on a large baking tray to catch excess drips.
- Bake pie at 350°F/175°C for 50 minutes until the top of the pie is golden brown.
- Let the freshly baked pie cool for at least 2 hours before serving to allow the pie to thicken up. This will make your life easier when you cut through the pie.