Apple Pie Recipe
Here is our ready apple pie recipe, complete with a homemade pie crust that is buttery, flaky, and foolproof, as well as a filling that includes a variety of apples, spices, vanilla, and a little brandy. During the holidays, this apple pie is the one that families request the most. We struggled for a while to settle on our preferred approach to preparing apple pie, but I believe we’ve found it. This straightforward recipe ensures perfectly cooked apples encircled by a generous, mildly flavored sauce. The methods to make this pie are easy; all you need is a little time. Neither the sauce nor the apples need to be precooked.
Raw Materials Required
For the Pie
- Cooking Apples 3 pounds or 6 to 8 apples (Granny Smith, Jonagold, Golden Delicious)
- Lemon juice or apple cider vinegar (1 tablespoon)
- Sugar half cup to 2/3 cup (As per your taste)
- Ground nutmeg 1/4 teaspoon
- Ground allspice 1/4 teaspoon
- All-purpose flour 3 tablespoons
- Ground cinnamon 1/2 teaspoon
- Calvados apple brandy 1 tablespoon (As per your choice)
- Vanilla extract 1 teaspoon
- Dough for double-crust pie
For the egg wash
- Large egg yolk 1
- Cream 1 tablespoon
Step 1: Preheat the oven to 375 degrees. Roll half of the dough to a 1/8-inch-thick circle on a lightly floured surface. Then transfer to a 9-inch pie pan. While making the filling, chill it. Combine the sugars, flour, and spices in a small mixing basin.
Step 2: Peel, core, and cut the apples into 1/4-inch to 1/2-inch slices or pieces. Toss apples with lemon juice in a large mixing basin. Toss in the sugar mixture to coat. Cover with butter after adding the filling. Stir in the vanilla extract and brandy (if needed) to coat all of the apples.
Step 3: Roll out the remaining dough into a 1/8-inch-thick circle. Check to see whether the dough is sticking as you roll it out. Put over the filling. Cut, seal, and flute the edge. Make slits at the top. Brush the crust with the beaten egg white until it is frothy. Sprinkle with turbinado sugar and ground cinnamon, if preferred.
Step 4: Bake the pie at 375°F for 20 minutes, or until the crust begins to softly brown, then reduce to 350°F. Bake for another hour, or until the crust is golden brown and the fluids are bubbling all over the place. If necessary, bake for a further hour and a half, depending on the kind of apples used.
Step 5: Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.
|Nutritional Facts (Per Serving)|
Tips to Check If the Pie Is Ready
The best sign that apple pie is ready is When the juices are bubbling through the vents in the top crust or lattice. If the bubbles are not visible, you should give the pie extra time.
Pie is considered to be finished when an internal thermometer placed in the centre of the pie registers 195 degrees Fahrenheit (90°C).
You can tell how soft the apples are by piercing the pie. The pie requires extra time if they are too crunchy.
Selection of Apple
Pick apples that will cook at the same rate and have a good balance of sweetness and tartness.
Apple pie is delicious with custard, ice cream, heavy cream, double cream, or you can prefer it on its own.
I prefer it with custard, Chris prefers it with ice cream, and the kids prefer it with both.
Which Apples Are Best to Use for Apple Pie?
I combine Bramley cooking apples with jazz apples to add sweetness and tang. They both cook in the same amount of time, therefore their softening without becoming squishy will be equal.
Some Key Points About Recipe
While this apple pie recipe is already excellent, we have a few professional suggestions for you if you want it to look just as good as it tastes. To begin with, cooked pie crusts from the refrigerator should be used. With a shining pan, your pie won’t get the tempting golden-brown crust that makes apple pie so irresistible, while a dark pan will result in excessive browning. In relation to overbrowning, foil strips should be placed over the crust’s edges 20 minutes into the baking process to prevent burning. You must give the dough time to soften before using chilled pie crust. If not, it will be difficult to press the dough into the pie pan and get it to stick. Perhaps the most crucial step in making a pie is to perfect the crust. The filling is the other component of the equation, though.
History of Apple Pie
It’s been served at Fourth of July barbecues and Thanksgiving feasts for centuries, and it’s arguably the country’s most famous meal. But don’t be fooled by it. Apple pie isn’t as American as most people think. In truth, apples are not native to North America and did not grow there until European immigrants arrived. What about cinnamon and nutmeg? Those who participated came from as far distant as Sri Lanka and Indonesia. Apple pie originated in England, according to Food52. It emerged as early as 1390.
Though the precise origin of the term “as American as apple pie” is unknown, it was used in a 1928 New York Times story to characterize First Lady Lou Henry Hoover’s homemaking talents. By WWII, it had become an emblem of feminine love linked with household and warmth, and soldiers boasted that they were fighting for “mom and apple pie.”
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