There is nothing like a piece of hot apple pie with vanilla ice cream! This recipe for home-made apple pie has proven the best way to cook apple pie. With a flaky, bready crust made of scratch and a goi, filling a sweet apple, this pie will not be disappointed!
Homemade apple pie
I like to bake, but there are some things that I think I’m definitely not mastered yet. Those two things are bread and pes. My mother is very good at both making, but I still have to give her a step-by-step tutorial about how she does this. Fortunately, I have a wonderful friend in Texas, whose name is Loni, who was ready to show me how he made his homemade apple pie. I had tried his pie earlier and he knew that he was amazing because I was excited to learn from the pro. She came about a month ago and she gave me all the tips and tricks used to make all my wonderful tips. She makes many varieties but she is known for keeping the best apple pie recipe !! And after having found this recently, I can admit that it is actually the best homemade apple pie!
As we all know, you can go to the store and buy a pie, but you can not really beat the homemade pie. By saying this, it takes some time and it is the practice of mastering this apple pie, so we will share the weight of the pictures and tips to help you with it.
Apple for apple pie
When choosing apples to keep in your pie, remember what you do, and make sure you find the best apples to make your efforts meaningful. Bad apples will become mushrooms and tastes, so hunt for some extra pennies and minutes for the best people. Raise the apples which feel heavy (meaning they are juicy) and when you put pressure on them, they are firm (meaning they will bake as soon as they hold well). Almost any variation will work – my favorites are:
2. Granny Smith
I usually mix because each type will add sweet or tart flavor. Depending on how big they are, you will need 6 to 8 apple total. If they are big, 6 want
Be enough. If they are small or if you want a deep dish, try 7 or 8.
How to make apple pie
Once you have picked your own apples, then gather your material and start making this pie by making your pie. Follow these steps to make our delicious Apple Pie Crust Recipes:
- Shake dough and salt simultaneously Slowly add shorts to the flour mixture with your hands or pastry cutter until the mixture is weak and not chunky. When mixed broadly, separate this mixture.
- Beat the eggs and cold water together. Add apple cider vinegar to the egg mixture. Pour the liquid mixture into the dough mixture and lightly fold them together. Allow sitting for a few minutes to absorb water. Using your hands again, mix up to one dough forms. If it is still very weak to become united, then add 1-3 tablespoons of cold water. Be careful to work because it becomes difficult on the working pie crust, or puts too much water because the dough becomes very sticky. When it becomes a workable flour, check to ensure that you can see marbling with shorts-if you can, you are going for a delicious, bright layer.
- Score the dough in the middle with the edge of your hand and drag it into two pieces. Shape them into two round disks, wrap them in a plastic sheet, and then cool them for an hour in refrigerator (if you are in a hurry, you can keep them in a freezer for half an hour). Once your layer is formed, you will start filling your apple pie. For this, mix sugar, cinnamon, nutmeg, and cornstarch together in a heavy saucepan. Stir in apple cider and lemon juice. Cook over medium heat until thick and bubbles. When finished, scoop the sauce in a bowl and cool in the refrigerator.
Although it is getting cold, you will start preparing your apple. Peel, peel, and slice them into approximately ¼ inch slices and keep them in a microwave-safe bowl. When they are all cut, cover the bowl with a plastic sheet and microwave for 2 minutes. Then stir the apple and microwave for 1-2 minutes. Stir in cold sauce and place it back in the refrigerator.
Now, we are back on the crust …
Take one of the cooled dough discs from the fridge. On a flowing surface, turn the dough into a circle from the center until it is not nearly one inch thick. Make sure the dough pie is about 1½ inches larger than the pan. When you finish it, then carefully move the dough in half and then raising it in the fourth and transfer it to your pie pan. To remove any air pocket, press the dough in the pan. For cooling, place the lower layer in the freezer for 10-15 minutes.
From there, you have to pour the apple in the bottom layer. Take the apple slices carefully until all the sides are full and the top is also, without the adhesive of an apple that emits through the crust. When you remove the other dough discs, then refresh it.
After this, you need to decide what type of pie top you want. We will show you how to make a lattice top layer and a tradition top layer.
Traditional pie crust
For the traditional top layer, place the dough rolled over your pie. Trim any side with extra dough, but leave it as long as you can. Roll two layers together, downward, down on all sides, then crush the edges. Cut the top layer to allow air to escape. Brush it lightly with whole milk, avoid crimped edges, and sprinkle with thick sugar.
This is clearly the easiest pie crust option, but you can also try the lattice layer.
Forged Pie Crust:
For a forged top layer, roll the dough, cut 1-inch strips with a pizza cutter, then put the strips down in a forged pattern. Trim the strips to the length of the layer below and rotate the layer below, as you go, strike strips. Tease the edges When you finish, there is no need to cut a slit in the dough, but still slowly rubbing milk on top with your fingers and sprinkle with thick sugar.
Once your crust is topped, you only have to bake 400 degrees for 20 minutes, then reduce the heat to 350 and bake for an additional 30-40 minutes. You will know that as soon as the crust is a golden brown color. 😉
If possible, then we recommend relaxing the pie for at least one or two hours after coming out of the oven. Waiting requires the juice to be thicker.
Serve yourself or with ice cream and/or whipped cream !!
Apple pie can work a bit more than your usual treatment, but if you really want to master the art of apple pie making, then we hope this recipe and homemade crust tips will be useful. In fact, if you love apple pie, then at least I recommend trying this recipe. It is very tasty and the layer is so playful and tasty!
Tips for making apple pie:
I really think that you will enjoy this homemade apple pie recipe. Loney, thanks for your help! You’re the best! Loni was very kind to collect all his notes on the PDF. Click on the following link to download and print. 😉
Homemade Apple Pie Recipe
- 1 c butter-flavored shortening
- 2 1/2 c flour
- 1/2 tsp salt
- 1 egg
- 1/2 c cold water use ice if necessary
- 1 TB apple cider vinegar
Apple Filling Ingredients
- 6-8 high quality apples we prefer Gala and Granny Smith
- 3/4 c sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 3 TB cornstarch
- 1 c unfiltered apple cider the jugs sold in the fall are the best, but apple juice works as well
- 2 TB bottled lemon juice
- whole milk
- coarse/turbinado sugar
Begin by making your crust. Stir the flour and salt together. Gently blend the shortening into the flour mixture with your hands or a pastry cutter until the mixture is crumbly and chunky. When coarsely mixed, set this mixture aside.
Beat the egg and cold water together. Add the apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to let the water start to absorb. Using your hands again, mix until a dough forms. If it is still too crumbly to become cohesive, add an additional 1-3 tablespoons of cold water. Be careful to not over mix as over working pie crust makes it tough, or add too much water because the dough will become too sticky. When it becomes a workable dough, check to make sure you can see marbling from the shortening—if you can, you’re going to have a yummy, flaky crust.
Score the dough down the middle with the edge of your hand and pull it apart into two pieces. Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour).
While the dough is chilling, make the apple filling. In a heavy sauce pan, whisk together the sugar, cinnamon, nutmeg, and cornstarch. Stir in the apple cider and lemon juice. Cook on medium heat until thick and bubbly. When finished, scoop the sauce into a bowl and chill in the refrigerator.
Begin preparing the apples. Peel, core, and slice them into about ¼ inch slices and place them in a microwave safe bowl. When they are all cut, cover the bowl with plastic wrap and microwave for 2 minutes. Then stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator.
To make the bottom pie crust, take one of the cooled dough disks out of the fridge. On a floured surface, roll the dough from the center out into a circle until about ⅜ of an inch thick. Make sure the dough is about 1 - ½ inches larger than the pie pan all the way around. When you are finished rolling it out, carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets. Put the bottom crust in the freezer for 10-15 minutes to get it cold again.
Pour the apple filling into the bottom pie crust. Carefully move apple slices around until all the sides are filled and the top is even, without any apples sticking up which would protrude through the crust. Put it back in the refrigerator while you roll out the other dough disk.
Decide what style top you want to make: For a traditional top crust, lay the rolled out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can. Roll the two crusts together, bottom side up all the way around, then crimp the edges. Cut slits in the top crust to allow air to escape. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar. For a lattice top crust, roll the dough out, cut into 1-inch strips with a pizza cutter, then alternate laying the strips down in a lattice pattern. Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go. Crimp the edges. When you are finished, there is no need to cut slits in the dough, but still gently rub milk onto the top with your fingers and sprinkle with coarse sugar.
Bake at 400 degrees for 20 minutes, then (leaving the pie in the oven) reduce the heat to 350 degrees and bake for another 30-40 minutes until the crust is golden brown.
Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken. And of course, it must be served with vanilla ice cream! ENJOY!