Apple Pie
America's classic dessert: sweet-tart cinnamon-spiced apples baked in a flaky pastry crust until golden. Best served warm with a scoop of vanilla ice cream. Store-bought crust makes it much easier.
Ingredients
- Apples · tart, e.g. Granny Smith6
- Sugar0.5 cup
- Brown sugar2 tbsp
- Cinnamon1 tsp
- Lemon juice1 tbsp
- Cornstarch · or flour2 tbsp
- Butter · in pieces1 tbsp
- Crust
- Pie crust · base and top, store-bought ok2 sheets
- Egg wash · for glaze1
- Sugar · a little, to sprinkle
Steps
- ⏲ 15 min
Peel and thinly slice the apples. Toss with the sugar, brown sugar, cinnamon, lemon juice, and cornstarch and let sit 15 minutes.
- ⏲ 3 min
Heat the oven to 190C/375F. Line a pie dish with one crust and prick the base with a fork.
- ⏲ 2 min
Heap in the apple filling and dot with pieces of butter.
- ⏲ 3 min
Cover with the second crust and press the edges to seal (or weave a lattice). Cut slits in the top.
- ⏲ 50 min
Brush with egg wash and sprinkle with sugar. Bake at 190C/375F for 45-55 minutes, until golden and bubbling.
- ⏲ 30 min
Cool at least 30 minutes so the filling sets, then slice. Serve with vanilla ice cream.
Tips & Variations
Variations
- A la mode: Top warm pie with a scoop of vanilla ice cream.
- Dutch apple pie: A butter-flour-sugar crumble instead of a top crust.
- Lattice: Weave the top crust for a pretty finish.
- Caramel apple pie: Add caramel sauce.
Tips
- Use tart apples (Granny Smith) so it isn't cloying.
- Cornstarch thickens the juices so the filling doesn't run.
- Cut slits in the top so steam escapes and the crust stays crisp.
- Always cool it well before slicing so the filling holds.
- If the crust edges brown too fast, shield them with foil.
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