If you think of an apple pie, the smell of cinnamon and butter immediately comes to mind. Today I’ve come up with the best simple apple pie recipe that evokes special memories from the old days. When soft and caramelized apples are combined with cinnamon and baked in a delicious crust, magic happens!
Ingredients You’ll Need:
You don’t need a lot of ingredients to make this easy homemade apple pie.
- Butter: Butter will make your dough flaky. It is very important to use cold butter
- Flour: I chose to use all-purpose white flour.
- Cinnamon: It is the perfect spice for apple pie.
- Ice water: Using ice water will make your dough come together quickly and will make it flaky by ensuring that your butter does not melt.
- Granulated & Brown Sugar: We used both sugars to caramelize the apples for the filling. Brown sugar will add molasses flavor to the filling, so I chose to use both sugars.
- Red Apples: You can use any type of apple you want.
- Lemon Juice: This will keep the diced apples from oxidizing and turning brown as well as provide tartness when added to the filling.
- Egg Yolk: Mixed with water to make the egg wash for brushing the top of the pie and helping it brown with a nice glossy look.
What Apples are Best for Apple Pie?
You can use any type of apples you want for apple pie. Green apples are harder and a bit sourer, while the red varieties are softer and sweeter. I chose to use red apples in this recipe.
Should I Cook Apples Before Putting in Pie?
Yes, we should, because uncooked apples will increase the baking time of the pie, which may cause the dough to brown too much while the filling may not be cooked enough. Also, if you use raw apples they may release their juices while they are baking in the oven and produce a mushy.
How Do You Keep the Bottom Crust of Apple Pie from Getting Soggy?
If you want the bottom dough of your apple pie to be flaky first make sure that your apple filling has cooled down completely before spooning it into the crust.
A hot filling may cause the butter in the crust to melt, making it soggy. Also, uncooked apples may release juices and make the bottom crust too soft, so to ensure your bottom crust stays flaky, cook the filling prior to baking the pie.
Can You Freeze a Baked Apple Pie?
Yes, you can. Let it cool completely, place it in a freezer bag and freeze for up to 3 months. You can freeze the whole pie, or slice it and freeze the individual slices. let it thaw and reheat it in the oven at 200º F (93º C) for 20 minutes.
The Best Homemade Cinnamon Apple Pie
- 2 1/2 cups all-purpose flour
- 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
- 1/2 cup ice water
- 3 tsp sugar
- 1/4 tsp salt
- 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
- 2 tbsp lemon juice
- 2/3 cup granulated sugar, plus 1 tablespoon for top of crust
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 egg yolk
- 2 tbsp butter
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- splash of water
- Preheat the oven to 375º F (190º C) and grease the pie dish.
- In a food processor, (if you don’t have a food processor you can use your hands.) pulse the flour, sugar and salt together.
- Then add the cold butter cubes into the dry ingredients and continue to pulse (or grind the flour and butter into crumbles with your hands).
- Slowly add the ice water, one tablespoon at a time just until the dough comes together in a ball. Do not overwork the dough.
- Form the dough into a disc, wrap it in plastic wrap and let it rest in the fridge for 30 minutes to 2 hours. It is very important that the dough is cold.
- In a saucepan add the white sugar, brown sugar, butter and lemon juice and cook on medium heat until caramelized.
- Add the flour, cinnamon, and nutmeg into the mixture and stir. Lastly, add the apples and a little bit of water and cook until the apples start to soften. Set aside to cool down.
- On a floured surface, roll the half dough out to the size of the pie pan, about 1/4-inch thick.
- Gently lift the dough and transfer it to the pan. Press the sides and the bottom of the dough and trim the overhanging dough. Pierce the dough with a fork, cover with parchment paper and pour a cup of dry beans on top. bake for 10 minutes
- Take the other half of the dough out of the fridge and roll out in a circle. Cut into 1/4-inch strips.Take the pie crust out of the oven and pour the cooled apple mixture into it and arrange the strips on top in a crisscross pattern.
- In a small bowl, beat the egg yolk with a tablespoon of water. Brush the edges and the dough strips with the egg wash.
- Bake for 30 minutes, or until the crust turns golden brown.