1 Unbaked 9 inch pie crust
1/2 cup sugar
3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples (about 6 medium) 1 tablespoon lemon juice
FILLING: In a small bowl, combine the sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Pour into crust. Dot with butter. Cut slits in top.
Cover edge loosely with foil.BAKE: Bake at 375°F for 25 minutes.
This is my grandmother’s apple pie recipe. It’s the best I’ve ever had!
1 / 3 cup all-purpose flour, plus more for dusting 1 teaspoon salt 3 tablespoons sugar, plus 1/2 cup for sprinkling
3 tablespoons butter, cold and cut into small pieces 2 tablespoons vegetable shortening, cold and cut into small pieces 6 to 7 cups thinly sliced Granny Smith apples (about 8 large apples) peeled, cored and sliced 1/4 inch thick
1 tablespoon freshly squeezed lemon juice Directions: Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
In a large bowl whisk together flour and salt. Add sugar and mix well. Using your fingers or a pastry blender, cut in butter and shortening until the mixture resembles coarse crumbs.
Stir in 2 tablespoons of water just until the dough comes together. Wrap dough in plastic wrap and refrigerate for 30 minutes or overnight. Sprinkle some flour on your work surface.
Roll out the dough to about 1/8 inch thickness. Place dough on the prepared baking sheet; trim any uneven edges so you have a 12-inch round of dough.* Reserve trimmings for another use such as decorating the top of the pie or making mini pies.) Arrange apples slices on top of dough, overlapping slightly and leaving a 1-inch border around edge of crust; sprinkle evenly with lemon juice then remaining sugar. Fold edge of crust up over apple slices pressing gently so it adheres; crimp or flute decoratively if desired.* Bake pie until crust is golden brown and juices are bubbly, 45 to 50 minutes.
Should You Blind Bake the Bottom Crust of an Apple Pie?
Blind baking is the process of baking a pie crust without the filling. The most common reason to blind bake a crust is to prevent it from getting soggy when you add a wet or custard-based filling. A well-baked blind crust will be golden brown and flaky.
To blind bake a crust, line it with parchment paper or foil and fill it with pie weights (dried beans, uncooked rice, or sugar). Bake the crust at a high temperature (400F) for about 15 minutes, then remove the weights and parchment and continue baking for another 5-10 minutes until the crust is golden brown.
How Do You Keep the Bottom Crust of Apple Pie from Getting Soggy?
There are a few things you can do to keep the bottom crust of your apple pie from getting soggy. First, make sure the apples are not too wet – if they are, drain them before adding them to the pie. Second, pre-cook the bottom crust slightly so that it sets up and doesn’t absorb as much moisture from the filling.
Finally, don’t overfill the pie – leave a little space at the top so that the filling doesn’t bubble up and make the crust soggy. If you follow these tips, you should end up with a crisp, flaky bottom crust on your delicious apple pie!
What Apples are Best for Apple Pie?
When it comes to apples for apple pie, there are a few different types that work well. For a tart and juicy pie, Granny Smith apples are a good choice. For a sweet and rich pie, try using honeycrisp or braeburn apples.
And for a balanced pie with both sweet and tart flavors, use cortland or empire apples.
Should Pie Crust Be Prebaked for Apple Pie?
Prebaking a pie crust before adding the filling is often recommended, especially for fruit pies. Prebaking gives the crust time to set and become firm so that it holds its shape when filled and baked again. It also helps prevent the crust from becoming soggy once the filling is added.
There are a few different ways to prebake a pie crust. One method is to line the pie dish with the dough, then prick it all over with a fork. Next, you’ll bake the dough for about 10 minutes in a preheated oven until it’s lightly golden brown.
Once it’s out of the oven, you can add your desired filling and bake according to recipe instructions. Another way to prebake your crust is by lining the dish with parchment paper or foil, thenweights like dry beans or rice on top of it. This prevents the dough from puffing up or shrinking as it bakes.
Again, you’ll bake this in a preheated oven for 10 minutes until lightly golden brown before removing and adding your filling. So should you prebake your crust? If you’re worried about preventing a soggy bottom or ensuring your crust holds its shape, then yes- go ahead and give it a quick prebake!
The Only APPLE PIE Recipe You'll Need
Grandma Old Fashioned Apple Pie Recipe
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples (about 2 pounds) Dough for double-crust pie
Filling: In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.
-thick circle. Place over filling. Trim, seal and flute edge.
Traditional Apple Pie Recipe
1 double crust pie dough recipe
6-7 cups thinly sliced Granny Smith apples
1/2 cup sugar 1/2 cup packed light brown sugar 3 tablespoons all-purpose flour
1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter, cut into small pieces Assuming you have a pre-made pie crust, or are otherwise comfortable making one from scratch, let’s move on to the filling. For this recipe you’ll need 6-7 cups of thinly sliced granny smith apples.
If your apples are on the large side, you may only need six, but if they’re small you might want to throw in an extra one just to be sure. With the slicing comes coring and peeling the apples, both of which are important steps in the pie making process. Once that’s done, it’s time to mix together the sugars, flour and spices that will flavor our filling.
In a medium bowl combine 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg. Use a fork or whisk to blend these ingredients together until they’re combined. Now it’s time to start assembling our pie!
Take your prepared crust and lay it out in a 9 inch pie dish. Once that’s done add in the apple slices and then sprinkle the sugar mixture over top of them. After everything is evenly distributed pour in 6 tablespoons melted butter over the entire thing before covering it with the second half of your crust. crimp and flute edges as desired before cutting slits into the top for venting purposes.
Apple Pie Filling Recipe
There’s nothing quite like a homemade apple pie, and this apple pie filling recipe is the perfect way to make your pies extra special. Made with fresh apples, sugar, cinnamon, and a touch of lemon juice, this filling is sure to please everyone.
To make the filling, start by peeling and slicing the apples.
You’ll need about 6-7 cups of apples, depending on the size of your pie dish. Next, add the sugar, cinnamon, and lemon juice to a large bowl and mix everything together. Add the sliced apples to the mixture and toss to coat.
Now it’s time to assemble your pie! Preheat your oven to 375 degrees F (190 degrees C). Roll out half of the pastry dough on a lightly floured surface.
Place it in a 9 inch (23 cm) pie dish and trim off any excess dough. Pour in the apple filling and dot with butter. Roll out the remaining pastry dough and place it over top of the filling.
Trim off any excess dough and crimp or flute the edges as desired. Cut vents in the top crust to allow steam to escape during baking. Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly hot.
Let cool for at least 30 minutes before serving so that the filling has time to set up properly – enjoy!
Best Apple Pie Filling Recipe
There are many recipes for apple pie filling, but this is the best one that I have found. It is simple to make and the results are delicious.
-6 cups of apples, peeled and thinly sliced -1/2 cup of sugar -1/4 cup of all-purpose flour
-1 teaspoon of ground cinnamon
Dutch Apple Pie Recipe
2 cups all-purpose flour
1 teaspoon salt
3/4 cup sugar 3 tablespoons butter, softened 2 tablespoons shortening
1 teaspoon vanilla extract 6 to 7 cups thinly sliced peeled tart apples (about 8 medium) FILLING:
1/2 cup sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon
Instructions: In a large bowl, combine the flour and salt; gradually add sugar, mixing well. Cut in butter and shortening until crumbly.
Stir in vanilla. Gradually add enough water to make a soft dough. Divide dough into thirds; wrap in plastic wrap and refrigerate for 1 hour or until easy to handle.
Preheat oven to 375°. On a lightly floured surface, roll one portion of dough at a time to a 1/8-in.-thick circle; transfer to a 9-in. pie plate coated with cooking spray. Trim even with rim of plate. Add apples to dough; toss with sugar mixture. Dot with butter. Roll remaining pastry to a 1/8-in.-thick circle on waxed paper dusted with flour; place over filling (do not trim). Seal and flute edge as desired; cut slits in top crusts for ventilation during baking if desired .
Best Dutch Apple Pie Recipe
Ingredients:1 pie crust (homemade or store-bought)
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced Granny Smith apples (about 7 large apples) 1/2 cup sugar
3 tablespoons freshly squeezed lemon juice 1 tablespoon unsalted butter, cut into small pieces Optional: 1 tablespoon turbinado sugar or granulated sugar, for sprinkling on top of the pie
Directions:Preheat oven to 375 degrees F (190 degrees C). Place the rack in the lower third of the oven. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the flour, cinnamon, and nutmeg. Set aside. Peel and slice the apples thinly.
In a large bowl, mix together the apple slices, sugar, lemon juice, and flour mixture until everything is evenly mixed together. Pour the mixture into the prepared pie crust. Dot the top of the pie with butter pieces.
Place the pie on the prepared baking sheet and bake for about 50 minutes to 1 hour, or until crust is golden brown and juices are bubbling out of vents in top of pie.* If you find that yourpie is browning too quickly, tent it with foil after about 30 minutes inthe oven. Remove from oven and place on a wire rack to cool slightly before serving warm or at room temperature.
This recipe for apple pie comes from Natasha’s Kitchen and is made with a golden delicious apple filling and a homemade flaky pie crust. The apples are peeled and thinly sliced before being combined with sugar, flour, lemon juice, cinnamon, and nutmeg. The mixture is then spooned into the prepared crust and baked until the apples are tender and the crust is golden brown.