Apple pie recipe is one of my favorite desserts for any occasion, such as Thanksgiving. My mom always made this pie whenever we had Thanksgiving dinner. You all are a fan of crispy golden-brown crust, inner soft and sweet apple pie filling served with French crème or vanilla ice cream scoop. I’m used to baking cakes, pies and cakes. I mostly bake traditional apple pies but this time I made one of the best versions of apple pie for my friends after years of experimenting. It became an amazing work of art!
Given that most of us have access to apples year-round, there’s never enough time to make apple pie. Whether you serve it with ice cream, whipped cream, or nothing at all, it is my favorite every time without any doubt. Once you have made it on your own there is no going back.
What is Special about this Cinnamon Apple Pie
There are so many reasons to love this apple pie. I cannot write all at once but here are some that you will love about this recipe.
Traditional recipe with Tons of Freshness. Lattice Apple pie is the most famous dessert, and it is known for its taste and cultural significance. As an American, I cannot live without these Thanksgiving pies like beef pot pie that i served along with Thanksgiving dressing. The homemade dough with fresh cinnamon apple pie filling and soft but sturdy apple pie dough is all I want for every family dinner.
Simple and Easy. Apple pie recipe is made with basic ingredients. I prefer to make the dough at home, but you can buy it from stores that are pre-made. Apple, cinnamon, egg, butter, and sugar are easily available in the pantry. The taste is balanced by sweetness and tart flavors.
The language of pies speaks love. Pies are the symbol of togetherness and love between families. You can easily make this pie with your favorite additions like cinnamon, nutmeg, or plain. Pies served with French crème or cool whipped cream is my kind of love. Caramelized apple jam filled with buttery crust is the language of love.
Present like an art! Do you wanna be called an artist? Criss cross arrangement of the pie top is stunning, making this pie an art on a dinner table. The perfect flaky crust with apple pie filling is just out of this world.
For buttery Dough_ Dough is prepared with all-purpose flour, salt, sugar, cold unsalted butter, and cold water is needed for pie dough. Use all-purpose flour or any other flour with good quality. You can use a premade pastry or pie dough if you have no time but for me, homemade dough is always on top. Use the butter chill and chop it into small pieces so it will be easy to blend in a food processor. Use regular white sugar.
For Apple Pie Filling _ 8-9 apples are enough for making pie filling. I am using 3 sour green apples like Granny Smith and 6 red sweet apples like Royal Gala for this pie filling. Sweet and tart-flavored apples are the best choices for apple pies. After peeling, thinly slice the apples. Granny Smith apple with sour flavor is balanced by sweet royal gala apple. Other ingredients for making the pie filling are unsalted butter, lemon juice, brown sugar, and cinnamon. You can add other spices like nutmeg to the pie filling for warm flavors.
Apple pie wash_ 1 egg yolk and milk are whisk together to make the apple pie wash. Egg wash the pie top crust to get the glossy brown texture.
Best Apples for Homemade Apple Pie
Honey crisp with juicy and crispy adds apple richness to cinnamon apple pies.
Golden delicious apple pie will add the best rich apple flavor to pies.
A Braeburn’s combination of sour and sweet tastes works well in an apple lattice.
Fuji apple, famous for its sweet flavor, is another choice for making apple tart.
Gala can also be used for this pie if you prefer a less tart and natural sweet flavor.
Honey gold apples will suit best for intense apple flavor and aroma.
How to make Apple Pie
STEP 1. Pie Dough Preparation.
Add 1 ½ cup flour, ½ tsp salt, 3 ½ sugar, and 130g cold unsalted butter that is chopped into small cubes in a food processor. Blend all these until flour, butter, and sugar become sandy. Blend again after adding 35g of cold water until an even dough is formed.
When the dough comes together, move it to the cutting board. Sprinkle some flour on a cutting board and fold the dough evenly. Wrap the dough in separate plastic wrap and chill in the refrigerator for 2 hours.
To prepare the dough for the top of the pie, repeat all these steps. If you are using premade pie dough from the store, then skip this step.
STEP 2. Apple Jam Filling Preparation.
Take six royal galas and three granny smith apples. Peel their skin and chop them into thin pieces.
In a saucepan, cook the apple slices with 75g of unsalted butter. Pour in 180g brown sugar, 1 tablespoon lemon juice, and 2 tablespoons cinnamon.
Cover and simmer for about 15-20 minutes. It still has the water in it. Cook it for another 10 minutes until the apple looks like a jam. Allow apple jam to come down to room temperature.
STEP 3. Assemble the Pie and Bake.
Soften the pie dough with your hands because the pie dough is hard to roll once it is cooled. After softening, roll out the pie crust. Start rolling from the center and then roll in all directions until it is 1/8 inch thick. Roll the dough out larger than the dish to cover the edges.
Spread the pie dough into the mold without gaps. Add the apple pie filling and even it on the surface.
Roll out the remaining pie half and, using a sharp knife or pastry wheel, cut the dough into strips that are half an inch wide. Knit the pie dough. For knitting, place the vertical strips evenly spaced. Place the other strips perpendicularly in an alternate manner. Fold the outside edges of the pie dough into a mold.
Whisk egg yolk and milk. Brush the pie dough with yolk and egg mixture for a nice brown mixture.
Bake the apple pie at 200°C (392F) for 60-65 minutes. Let this homemade apple pie rest for a few minutes and enjoy.
How to Make this Lattice Apple Pie Flawless!
Make Dough in Batches _ I am making the dough in two batches to maintain its smoothness and deal with the dough in detail. Baking the dough in two batches and wrapping them into separate plastic wrap will be a smooth process.
Ideal Thickness _ While rolling the dough make sure that it will be neither too thin to fall apart nor too thick. The ideal thickness the pie crest will hold is 1/8 inch thick.
Chill the Dough _ Refrigerate the dough for at least 2 hours for perfect pie dough. Remember the key to getting the perfect pie dough is cold dough if you are making it at home. The main reason for cold dough is to not let the butter in the dough melt. We only want the butter to melt during baking. For this purpose, we are using chilled butter and cold water.
Over-Kneading the Dough _ Some people complain about their pie crust being very hard. It’s because of over-kneading the dough as it will lead to a very hard pie crust.
Line the Bottom Crest without Gaps _ Set the pie crest at the bottom and set the crest firmly with the walls of the dish without any spaces or gaps to ensure a perfect pie crust.
Serve it Cool or Bit Warm _ Apple pie is delicious even if it is a bit warm, but it is very difficult to cut when hot. The inside is runny, and the outside will crumble down if we do not let the pie cool over the cooling rack for a 1-hour minimum.
Serving Options for Pie _ Serve it with French crème fraiche and fermented fresh cream. This apple pie recipe also pairs beautifully with clotted cream or vanilla ice cream.
Cool the Apple Jam _ Cool the apple pie filling. Cooling the cinnamon apple filling allows the buttery and sugary jam to concentrate, resulting in a delicious pie. If apple jam is not cooled it will make a soggy crest.
Try Different Top Pie Crust _ If you don’t want the upper criss cross pie dough, then you can simply place the whole pie crest on top but make sure to cut the slit in the center to allow the steam to escape from the pie dough.
FAQ’s
You can add apples raw but cooking apples is one of the best techniques to get the best pie. Cooking the apples in butter, sugar, and jam will create a deep apple flavor and create a contrast to soft filling with crispy outside.
Baking time is the most important. Bake the pie for at least 1 hour to get the perfect pie that is not runny, and the filling remains in its place. Cool the apple pie filling to get a soft but study apple pie slices. Let the apple pie rest and cool for some time to get the perfect apple pie.
Apple pie is served both hot and cold. It is mostly served cold because hot pie is difficult to cut so give the time to cool to get the perfect pie.
Apple pie recipe is one of my favorite desserts for any occasion, such as Thanksgiving. My mom always made this pie whenever we had Thanksgiving dinner. You all are a fan of crispy golden-brown crust, inner soft and sweet apple pie filling served with French crème or vanilla ice cream scoop. I’m used to baking cakes, pies and cakes.
Ingredients
Scale
For single pie dough (repeat the process for pie dough on top)
1 ½ cup flour (400g)
½ tsp salt
3 ½ tablespoons sugar
130 g unsalted butter (cold and chopped)
35 g water
For apple Jam filling
6 royal gala and 3 granny smith apples
75 g unsalted butter (1/3 cup)
1 tbsp lemon juice
180 g brown sugar (7/8 cups)
2 tsp cinnamon
For apple pie wash
1 egg yolk
1 ½ tablespoon milk
Instructions
Pie Dough Preparation
Add 1 ½ cup flour, ½ tsp salt, 3 ½ sugar, and 130g cold unsalted butter that is chopped into small cubes in a food processor. Blend all these until flour, butter, and sugar become sandy. Blend again after adding 35g of cold water until an even dough is formed.
When the dough comes together, move it to the cutting board. Sprinkle some flour on a cutting board and fold the dough evenly. Wrap the dough in separate plastic wrap and chill in the refrigerator for 2 hours.
To prepare the dough for the top of the pie, repeat all these steps. If you are using premade pie dough from the store, then skip this step.
Apple Jam Filling Preparation.
Take six royal galas and three granny smith apples. Peel their skin and chop them into thin pieces.
In a saucepan, cook the apple slices with 75g of unsalted butter. Pour in 180g brown sugar, 1 tablespoon lemon juice, and 2 tablespoons cinnamon.
Cover and simmer for about 15-20 minutes. It still has the water in it. Cook it for another 10 minutes until the apple looks like a jam. Allow apple jam to come down to room temperature.
Assemble the Pie and Bake
Soften the pie dough with your hands because the pie dough is hard to roll once it is cooled. After softening, roll out the pie crust. Start rolling from the center and then roll in all directions until it is 1/8 inch thick. Roll the dough out larger than the dish to cover the edges.
Spread the pie dough into the mold without gaps. Add the apple pie filling and even it on the surface.
Roll out the remaining pie half and, using a sharp knife or pastry wheel, cut the dough into strips that are half an inch wide. Knit the pie dough. For knitting, place the vertical strips evenly spaced. Place the other strips perpendicularly in an alternate manner. Fold the outside edges of the pie dough into a mold.
Whisk egg yolk and milk. Brush the pie dough with yolk and egg mixture for a nice brown mixture.
Bake the apple pie at 200°C (392F) for 60-65 minutes. Let the apple pie rest for a few minutes and enjoy.
Notes
Make Dough in Batches _ I am making the dough in two batches to maintain its smoothness and deal with the dough in detail. Baking the dough in two batches and wrapping them into separate plastic wrap will be a smooth process.
Ideal Thickness _ While rolling the dough make sure that it will be neither too thin to fall apart nor too thick. The ideal thickness the pie crest will hold is 1/8 inch thick.
Chill the Dough _ Refrigerate the dough for at least 2 hours for perfect pie dough. Remember the key to getting the perfect pie dough is cold dough if you are making it at home. The main reason for cold dough is to not let the butter in the dough melt. We only want the butter to melt during baking. For this purpose, we are using chilled butter and cold water.
Over-Kneading the Dough _ Some people complain about their pie crust being very hard. It’s because of over-kneading the dough as it will lead to a very hard pie crust.
Line the Bottom Crest without Gaps _ Set the pie crest at the bottom and set the crest firmly with the walls of the dish without any spaces or gaps to ensure a perfect pie crust.
Serve it Cool or Bit Warm _ Apple pie is delicious even if it is a bit warm, but it is very difficult to cut when hot. The inside is runny, and the outside will crumble down if we do not let the pie cool over the cooling rack for a 1-hour minimum.
Serving Options for Pie _ Serve it with French crème fraiche and fermented fresh cream. This apple pie recipe also pairs beautifully with clotted cream or vanilla ice cream.
Cool the Apple Jam _ Cool the apple jam filling. Cooling the cinnamon apple filling allows the buttery and sugary jam to concentrate, resulting in a delicious pie. If apple jam is not cooled it will make a soggy crest.
Try Different Top Pie Crust _ If you don’t want the upper criss cross pie dough, then you can simply place the whole pie crest on top but make sure to cut the slit in the center to allow the steam to escape from the pie dough.
