The Best Classic Apple Pie Recipe You’ll Only Need

Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you.

Welcome, today I’m gonna teach you “How to make Classic Apple Pie Recipe?”, what is probably the most iconic pie of all time.

Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!

Instead of adding lots of flour or cornstarch to thicken the sauce, we’ll cook the juices down into an apple caramel, which will hold all those apples pieced together and really boost up the flavor and makes a tasty pie!

This Classic Apple Pie Recipe is loaded with apples. Now the process is a little different and it’ll surprise you but you’re going to love the results.

You’ll also love my other Thanksgiving Desserts:

Let’s have a look at our ingredients of Classic Apple Pie Recipe:

  • Apples: The most important ingredient of this recipe, you can take any apples depending on your choice or availability. I used Granny Smith apples, for this recipe, you can also use Granny Smith apples to make Crockpot Apple Crisp.
  • Spices: Spices are needed to add extra flavor to our pie filling and trust they will do their job perfectly.
  • Butter: It helps our dough for pie crust to be flaky and buttery, as the name itself.

Products I have used are mentioned below(Amazon Affiliate Program):

How to make Classic Apple Pie Recipe?

How to make flaky pie crust?

1. Start off with your flour and the first thing we’re going to do is basically make a kind of a volcano and then you’ll be adding a pinch of salt, egg yolk, and water in there and make a little pond. Make sure the eggs and the water and everything are well mixed.

2. Using your hands you’re basically going to squeeze that and you’re going to see that bit by bit the dough is actually forming, repeat the process adding more flour in and you keep on squeezing and kneading. When the dough is ready, wrap it up in a plastic foil and let it rest in the fridge.

For the filling of Classic Apple Pie Recipe:

1. Place a medium saucepan over medium heat, and melt eight tablespoons of unsalted butter, stir in three tablespoons of flour and let that simmer for about a minute whisking constantly. Next, whisk in 1/4 cup of water and 3/4 cup of sugar. Bring that to a boil then reduce the heat and continue simmering for about three minutes stirring occasionally.

This sauce is the secret ingredient. It literally takes less than five minutes but will transform your pie. When it’s done, it’ll have a light caramel sauce consistency. Take it off the heat and let it cool while you prep your apples.

2. You’ll need 6-7(2 ¼ pounds) Granny Smith apples or you can use your favorite tart crisp apple. Peel all of your apples then cut them in a half and remove the course. To remove the course you can either use a small paring knife or an apple coring tool, or you can use a melon baller.

Once the apples are all peeled and cored thinly slice them. You should get about seven cups of thinly sliced apples. Transfer the apples to a large mixing bowl and sprinkle the top with one and a half teaspoons of ground cinnamon. Stir to evenly coat the apples with cinnamon.

3. Next, add all of that sauce that you made earlier and make sure you get every last drop. Stir in the sauce to coat the apples, and trust me it’s so worth it to spend the extra five minutes to make this sauce, for the most incredible apple pie filling.

4. I’ve used my favorite homemade easy all-butter pie crust, that I had chilled in the refrigerator and this pie crust is incredible. Sprinkle your work surface generously with flour and roll out your first pie crust. Roll that first crust to about a 12-inch diameter circle. If you find the dough is sticking to your rolling pin, sprinkle on just a little more flour.

The easiest way to transfer this into the pie pan is to wrap it around your rolling pin gently and use a food scraper to loosen the dough in case it gets stuck to the surface. Now simply unwrap it into a clean pie plate. Mold that gently into the plate and you should have a little bit of dough hanging over the edges.

5. Add all of the apple mixture mounting it slightly in the center. And be careful not to get the feeling on the edges of the dough which will make it difficult to seal.

Set that aside, then roll the second crust on a floured surface, but this time just to about an 11 inch round circle. Push the edges in and it’ll roll into an even circle, which is important because we’re going to be making strips out of this for the lattice topping. Using your favorite pizza cutter, cut 10 even thickness strips.
Making a lattice topping is easier than you think.

6. Take one of the long strips from the center and place it across the middle of your pie. The first five strips should be in one direction across your pie with the longer strips in the center and the shorter ones towards the edges. Peel back the second and fourth strips and place one large strip down the center. Now peel back the alternating strips and add another strip of dough. Continue doing this on the right and then the left until all of your lattices is complete.

Place any remaining scraps of dough around the edges of the pan where needed. Tuck the excess pie dough into the pan around the edges. Once all of the edges are tucked in, you can crimp or flute the edges of the pie dough. And this process is so easy but will make your pie look super fancy. Push the dough in with one finger on one hand and pinch around it with two fingers on the other hand. Pat the edges down slightly so that they don’t brown too much in the oven.

7. Next beat together one egg and a tablespoon of sugar and brush that egg wash generously over all of the surface of the dough. This will add beautiful color to your pie while it’s baking.

Transfer that to the center of a preheated oven and bake at 425 degrees Fahrenheit for 15 minutes. Without opening the door, reduce the heat to 350 degrees Fahrenheit and continue baking another 45 minutes or until the apples are soft and the filling is bubbling through the vents at the top.

8. And once Classic Apple Pie comes out of the oven, you want to give it at least an hour to rest, you want those apple juices to thicken up. So that way when you cut into it, it doesn’t slide all over the place and you won’t burn your mouth. That’s important.

Tips for Classic Apple Pie Recipe:

  • Make sure you raise the dough for 2 hours in the fridge before you use it, and take it out of the fridge before 30 minutes of using it.
  • Always use cold butter if you want your dough to be flaky instead of sticky.
  • If possible, try to make your kitchen temperature cool as the high temperatures will make your butter and other ingredients melt.
  • Always use Granny Smith apples if possible, as it has hard, crisp, and tart properties, which is perfect for pies.
  • Add cornstarch a little bit and your filling will be perfect.
  • Try to use your hands instead of any tools for making pie dough.
  • Don’t let your dough sit overnight, as it will make your dough firm and hence hard to roll and you’ll not get a flaky crust.
  • Always use lattice crust, as it not only makes your pie look beautiful but also helps your crust to be crispy.

FREQUENTLY ASKED QUESTIONS

How to prevent the dough sticking to the counter?

Use chilled dough, as it is much easier to handle chilled dough. Sprinkle flour, every 2-3 times after you go over with your rolling pin on the dough. The longer the dough sits on the base the stickier it will get.

How to prevent pie from being runny?

Make sure to combine the thickener, sugar and all other dry ingredients before you pour it on apples. And at last after cooking, give at least 1 1/2 hours to cool as the filling thicken up.

How to prevent all that pie gaps?

Make sour your apples are packed tightly and evenly all over the pie crust, and then down the temperature as it allow top crust to melt a bit on apples.

Which are the best apples for Classic Apple Pie recipe?

The best one is Granny Smith for sure if you are making apple pie. But in case not available, you can also use Golden Delicious, Jonagold, Honeycrisp, Braeburn, Pink Lady.

If you liked this pie recipe, then try these out:

If you tried this Classic Apple Pie recipe, then don’t forget to rate and comment your views, I would love to hear from you!

Classic Apple Pie

Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you.
Course Dessert
Cuisine American
Keyword apple, butter, pie, thanksgiving
Prep Time 30 minutes
Cook Time 1 hour
Pie crust time 30 minutes
Total Time 2 hours
Servings 8
Calories 379kcal

Ingredients

  • pie dough
  • pounds granny smith apples
  • tsp cinnamon powder
  • 8 tbsp butter unsalted
  • 3 tbsp all-purpose flour
  • ¼ cup water
  • 1 cup granulated sugar
  • 1 egg for egg wash
  • 1 tbsp water for egg wash

Instructions

  • Preheat oven at 425˚F. Melt butter in a saucepan over medium heat, add butter, flour, and simmer for 1 minute. Add water and sugar and bring it to a boil, reduce the heat and continue simmering for 3 minutes whisking frequently, then remove from heat.
  • Peel apples and remove cores, slice them up and place them in a large bowl. Now add cinnamon powder and give it a nice mix. Pour sauce over the apples and give a nice mix to coat apples well.
  • Sprinkle work surface with flour and then with the help of a rolling pin roll 12-inch pie dough. With the help of a rolling pin transfer it to the 9-inch pie dish. Pour apple mixture into the center, not spreading around edges as it will be difficult to seal the edges.
  • Roll second crust into the 11-inch size and cut them with a pizza cutter into 10 even thickness strips. Arrange strips into a woven lattice pattern as shown above and in the video too.
  • Beat 1 egg and 1 tbsp water and brush the top with this egg wash.
  • Bake at 425˚F for 15 minutes and then reduce heat to 300˚F and continue baking for 45 minutes or until apples are soft and the filling is bubbling through gaps.
  • Rest at room temperature for 1 hour before serving.

Notes

  • Make sure you raise the dough for 2 hours in the fridge before you use it, and take it out of the fridge before 30 minutes of using it.
  • Always use cold butter if you want your dough to be flaky instead of sticky.
  • If possible, try to make your kitchen temperature cool as the high temperatures will make your butter and other ingredients melt.
  • Always use Granny Smith apples if possible, as it has hard, crisp, and tart properties, which is perfect for pies.
  • Add cornstarch a little bit and your filling will be perfect.
  • Try to use your hands instead of any tools for making pie dough.
  • Don’t let your dough sit overnight, as it will make your dough firm and hence hard to roll and you’ll not get a flaky crust.
  • Always use lattice crust, as it not only makes your pie look beautiful but also helps your crust to be crispy.

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