Description

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

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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.

Prep Time: 55 minutes
Cook Time: 1 hour
Category: Breakfast, Dessert
Cuisine: American