My Perfect Apple Pie Recipe

The one trick with this apple pie recipe that makes all of the distinction? Baking the apple slices first. It’s the magic key to a crispy base, superior flavour and perfectly-cooked-and-never-mushy filling. It’s additionally the way you get a beneficiant quantity of pie filling with out the dreaded big empty cavity below the lid.

Serve this all-time favorite heat with a scoop of vanilla ice cream for the proper do-it-yourself dessert!

Of all of the candy pies on the market, Apple Pie would possibly simply be probably the most iconic of all of them. In America, it’s virtually its personal faith and speak about what precisely makes the proper Apple Pie can get as prickly as politics.

Effectively, let me weigh in and inform you about my concept of the proper Apple Pie.

My excellent pie is filled with a beneficiant quantity of apple filling that’s by no means mushy and by no means undercooked. There’s some spicing however it’s even-handed and doesn’t overwhelm. The filling can also be not overly candy and gained’t depart you greedy for a glass of water.

Then the pastry. All this cosy apple goodness is encased in a shell of irresistibly flaky, buttery shortcrust. It’s not chewy neither is it unhappy and soggy. And let’s not overlook the bottom! In fact it’s bought to be completely crispy – no exceptions.

That’s my imaginative and prescient of excellent Apple Pie. If that each one sounds good to you, then dare I say this would possibly turn into your excellent apple pie recipe too. I hope you get pleasure from this recipe for a few years to come back!

Recipe credit – Many due to my French pastry chef trainer Jennifer Pogmore and RecipeTin’s Chef JB for his or her help and experience to carry my imaginative and prescient of the proper Apple Pie to life. We did it!!!

I don’t usually write so bluntly. However it is a very lengthy submit so I don’t have time for measured politeness!

My recipe for excellent Apple Pie is admittedly borne of all of the issues I’ve disliked about different Apple Pie recipes I’ve tried over time, which I needed to handle. Right here’s my greatest gripes:

1. Soggy base or crust not correctly cooked – This one’s a standard drawback with recipes the place the crust shouldn’t be blind baked earlier than filling with apples, or uncooked apples are baked contained in the crust. Apple juices must go someplace, you already know?? That someplace is into your pastry. (And nope, thickening with cornflour/cornstarch gained’t save the pie.)

2. Mushy apples. Or it’s reverse, crunchy undercooked apples – I don’t know which is worse. Each are only a huge fats no!

3. Overly candy fillings and spice overkill – I wish to style the apples!

4. Not a lot apple flavour – Some recipes even boil apples … ick. Simply no.

5. Skimpy quantity of filling – Any recipe calling for lower than 1.5kg / 3lb of apples will find yourself fairly scant on the filling. Pies are speculated to be all about generosity!

6. A large empty cavity below the lid – A recipe calling for uncooked apples to be piled excessive within the crust ends in a bulging pastry cage for a lid. The lid smashes in while you lower it, making a frightful (although admittedly still-delicious) mess!

Studying again over my record, you need to suppose I’m a little bit of a whiny, difficult-to-please particular person. 😂 It’s not that in any respect! Folks in my life know very nicely I’m removed from a hoity-toity kind.

For me, the factor about Apple Pie is that it’s not a fast recipe particularly while you take the time to make the crust from scratch. So the tip consequence must be definitely worth the effort, ie. flawless!

The opposite factor – and that is the clincher – is that just about all the points I listed above boil all the way down to how the filling is handled. A filling made with uncooked apples for example is a quite common method however results in all kinds of issues like these I discussed.

If we are able to simply repair the filling, we’re laughing.

The answer to my gripes turned out to be easy: Bake the apples. It’s as simple as that.

Right here’s why it really works:

• The apples prepare dinner evenly

• The apple juices may be decreased to a syrup so it’s not runny and doesn’t soak the bottom

• The apples are cooked down first so that you don’t find yourself with a large empty pie-lid cavity

• It’s far simpler than stovetop-cooking your apples. Stirring a tonne of apple slices shouldn’t be enjoyable, plus they don’t actually prepare dinner evenly.

• And … higher flavour!

Right here’s the proof!

And right here’s picture proof of the distinction baking the apples makes:

Exhibit A: Crispy base

Listed below are a few images to point out you the crispy base.

Exhibit B: No big empty cavity below the lid

And that is what the pie appears like straight out of the oven – Flat lattice, and the within stuffed to the brim with apples.

OK! Able to see methods to make my Apple Pie?? Let’s do that!

Right here’s what it is advisable to make the Apple Pie filling. (PS. The egg is misplaced, it’s for brushing the pastry!).

• Granny Smith apples – There’s loads of opinions on the market about the perfect apples for Apple Pie. However for me, Granny Smith is The One, for its tartness and talent to carry its formed as soon as cooked. That is key to avoiding a mushy filling!

• Brown sugar – My selection of sugar for caramelly sweetness. I exploit 1 cup of brown sugar which, to me, gives the proper degree of sweet-but-not-too-sweet.

• Apple Pie spices – Cinnamon, ginger and nutmeg. Combine up your personal for higher flavour management as an alternative of utilizing a pre-made combine!

• Butter – Only a dab, for simmering with the apple juices on the tray to make a syrup for the Apple Pie filling.

• Salt – Only a contact, to carry out the opposite flavours. It doesn’t make it salty in any respect.

• Egg – Used to brush the pie lid to make it an attractive and glossy golden brown!

The basic crust used for apple pie is shortcrust and that’s what I exploit. My recipe may be very normal (flour, butter, salt, sugar, water). Nonetheless the one factor I ought to in all probability tackle is the talk over butter vs vegetable shortening.

Advocates of vegetable shortening (which is a kind of fats constructed from vegetable oil) love the way it makes shortcrust pastry ultra-crumbly and flaky.

I’ve no points with vegetable shortening per se, besides that it’s tasteless. So whereas shortcrust pastry made with butter might not be fairly as flaky, it’s nonetheless flaky sufficient to me and extra importantly, is a complete lot tastier to eat.

And in case your thoughts goes straight to “why not use a mixture”?, you need to suppose like me as a result of I attempted that too. However I simply discovered it nonetheless lacked flavour even utilizing a 50/50 combine.

So, all-butter shortcrust it’s! Recipe right here.

PS. Additionally – I exploit a meals processor. As a result of I’ve scorching little fingers which soften the little bits of butter as I work with the dough. Meals processor = precisely the identical outcomes as handmade + superior flakiness + SPEEDIER.

Heads up – there’s a whole lot of info right here as a result of I clarify there why and in addition present tutorial info so even first-timers can have the boldness to nail the Nice Apple Pie!

1. Put together the pie crust

1. Shortcrust dough – Make a double batch of my (simple!) shortcrust pastry dough. Kind two separate discs, wrap and chill for 1 hour within the fridge.

2. Roll out – Unwrap one ball of dough and roll out on a flippantly floured work floor right into a spherical that’s about 5 mm / 1/5″ thick (not too skinny, it must be sturdy sufficient for many juicy filling!)

3. Line pie tin – I exploit a 23 cm / 9″ metallic pie tin (not a deep dish). Metallic is greatest. You simply can’t get a correct crispy base with a glass or ceramic pie tin – we’ve tried. That is the tin I personal, and here’s a higher worth one however I haven’t tried it. (Be aware: There should not affiliate hyperlinks.)

   To line the pie tin, roll the pastry off the work floor on to the rolling pin, then unroll it over the pie tin. This isn’t simply the best approach to switch the pastry (no tearing!) however additionally, you will keep away from stretching the pastry which then causes the crust to shrink when it bakes.

   Drape the pastry into the pie tin, taking care to not stretch it (as famous above).

4. Prick pastry and freeze – Use a fork to softly prick the bottom round 30 occasions (don’t go all over). This helps forestall the bottom from effervescent up when baking which might trigger pie juice leakages.

   Wrap the pie tin in cling wrap and freeze for two hours. You possibly can truly even depart it there frozen for as much as 1 month (in all probability longer, I simply haven’t tried).

   Freezing pastry is a terrific approach I discovered from my French pastry chef trainer Jennifer Pogmore (she’s based mostly in France and we work remotely collectively!) Baking a pastry from frozen ends in mainly zero pastry shrinkage – and glorious professional tip!

   It’s extra-important to keep away from pie crusts shrinking with a fully-loaded apple pie as a result of it could possibly result in a damaged crust when the stuffed pie is baked! Why? Effectively, think about all the burden of all that filling urgent in opposition to a crust that has shrunk away and is now not bolstered by the pie tin partitions. It could crack like a burst dam. Apple juices seep below the crust which then glues the crust to the pie tin … catastrophe! (Clearly you’ll be able to inform I communicate from expertise 😂).

2. Blind bake the crust

Blind baking (par baking) is essential to make sure the crust is not only crispy, but in addition totally cooked. We tried quite a few variations with out blind baking the crust. The outcomes had been blended. For some, the bottom was soggy, and for different makes an attempt, both the bottom and or/sides weren’t totally cooked.

Conclusion: blind baking is crucial! Right here’s methods to do it.

1. Cowl with paper – Cowl the frozen pie crust with two overlapping giant sheets of baking/parchment paper organized in a “X”. Extra paper hanging over the perimeters is critical to guard the pie rim from browning too quick in addition to having lots to grip so you’ll be able to take away the recent baking beads safely (see beneath).

2. Baking beads – Fill with baking beads till degree to the rim. These beads crush the bottom in addition to press the pastry in opposition to the edges of the pie tin so it prevents the pastry from shrinking. (Learn part above for why pastry shrinkage is undesirable for Apple Pie!)

   No baking beads? Use raw rice or dried beans. Maintain for re-use indefinitely.

3. Bake for 25 minutes at 200°C / 400°F (180°C fan).

4. Take away the baking beads utilizing the paper overhang to elevate out the paper and switch them to a heatproof bowl.

5. Egg wash – Brush the bottom and sides (however not rim) flippantly with whisked egg. It is a crispy base insurance coverage step. When the egg cooks, it varieties a skinny water resistant “barrier” to assist forestall the pastry from absorbing the juices.

6. Bake uncovered for an extra 5 minutes then take away from oven. The pie crust must be gentle golden and look totally cooked.

   Depart to chill for quarter-hour earlier than filling with the Apple Pie Filling. That is one other crispy base insurance coverage step, ie. scorching pastry absorbs liquid extra.

3. Baking apple slices

Baking the apple slices is the important thing step for the Good Apple Pie. Learn the explanation why within the part above!

1. Slice apples – Core the apples utilizing your chosen technique. In case you’re an apple-cooking fiend like myself, you’ll have an apple corer. If not, you’ll be able to simply core the apples utilizing no matter technique greatest works for you.

   Peel then halve the apples. Now place them flat side-down and lower into 1cm / 0.4″ thick slices. Attempt to lower them as evenly as doable in order that they prepare dinner evenly.

2. Toss with spices and sugar – Put the apple slices in a big bowl. Combine the sugar and spices in a separate small bowl (I do know you simply wish to dump them straight in however then the spices don’t disperse evenly). Now sprinkle the combination over the apple slices and use your fingers to toss nicely, separating the apple slices as wanted so they’re evenly coated.

3. Bake – Unfold throughout 2 trays and bake at 180°C/350°F (160°C fan) till the apples are tender however not mushy. The bake time will fluctuate from quarter-hour to 40 minutes. An attention-grabbing discovery after we had been testing this recipe as Granny Smith apples right here in Australia take 40 minutes whereas in France, they take simply quarter-hour. Maybe this is because of native apple variations? Superb!

   A easy lesson discovered: Examine your apple doneness early. Simple!

   What the accomplished apples must be like: The apple slices must be tender and supply no resistance while you pierce them with a knife. Nonetheless, you don’t need them mushy. They are going to be a bit delicate when scorching out of the oven however will agency up as they cool. They gained’t prepare dinner way more as soon as contained in the pie, that step is extra about melding all the pieces collectively to turn into a juicy pie filling.

4. Apple juices – Drain the apple juices on the trays right into a saucepan. No must be fussy right here, simply tilt the tray and use a spatula to carry again the apple slices whilst you drain off as a lot as you’ll be able to. If there’s some left on the tray that’s okay – we’ll simply add it later.

   It’s best to have round 1/2 cup of juices. Some days although I’ve much less, different days I’ve extra. It doesn’t matter as a result of we’re decreasing it within the subsequent step to a certain amount.

5. Make syrup – Add the butter to the apple juices and simmer on low warmth till it reduces to 1/3 cup (80 ml) and turns into a syrupy consistency. It’d take 1 minute if you happen to solely had round 1/3 cup, or 5 minutes if you happen to began with 1/2 cup or extra.

   Lowering the apple juices to a syrup serves 2 functions. Firstly, we aren’t losing free flavour – by no means, we’re getting apple flavour to the max! It made me wish to cry each time I learn an Apple Pie recipe that directed folks to discard apple juices.

   Secondly, by decreasing the apple juices to a thicker syrup, it’s going to cling to the apple items higher and won’t soak into the bottom as a lot. Which suggests – yup, you guessed it – crispy base!

   As soon as the syrup is prepared, put aside to chill.

6. Cool apples – In the meantime, additionally set the cooked apple slices apart to chill. It will make them much less delicate to deal with and in addition ensures they don’t overcook into mush when baked contained in the pie within the 45 minute prepare dinner time required for the pastry lid to prepare dinner.

4. Fill the pie

OK! We’re on the house stretch right here to the perfect half: cooking however extra importantly, EATING IT!!!

1. Fill the pie crust with 2/3 of the cooled apple slices. I discover utilizing a spatula or egg flip to scoop them up is one of the simplest ways to deal with them. Place them within the pie crust and press down flippantly to take away air pockets.

   With the remaining apple, firstly organize some in a heap within the centre to create a slight mound. Then hold layering the remainder of the apple slices excessive of the filling. You possibly can see in my picture I’ve positioned them barely overlapping in a neat association. You don’t want to try this!

2. Pour over the apple syrup and any residual juices left on the tray.

5. Lattice tutorial!

OK! I do know all of us need our Apple Pies to sport the neat, criss-cross woven pastry lid like we see in each basic Apple Pie picture ever. So right here’s a bit pie lattice tutorial. I promise it’s not laborious!

1. Roll out the pie lid dough on a flippantly floured work floor to three mm / 1/8″ thick. You don’t need it too thick or it won’t prepare dinner by way of by the point the lid floor is an attractive golden color.

2. Minimize 12 x 2.5cm / 1″ strips. I exploit a ruler and a small sharp knife that I run alongside the ruler to chop the strips.

   I strive to do that step whereas the apples are baking, returning the strips to the fridge (lined in cling wrap) till required.

3. Forming the lattice – Place 6 pastry strips in the identical course on prime of the filling, evenly spaced aside.

   Trim extra strip pastry utilizing scissors or a small sharp knife.

   Seal by utilizing water and urgent the strips in opposition to the crust to stick. I discover it best simply to make use of my finger.

6. Bake it!

1. Egg wash – Brush the lattice with egg wash, taking care to keep away from the cooked pie rim (else it’s going to get overly brown). Additionally make sure you don’t find yourself with swimming pools of egg within the lattice joins, which shall be ugly.

2. Sugar sprinkle – Then sprinkle with sugar. We use common sugar and never caster/superfine so we’ll have pretty sparkly sugar crystals bejewelling our lid.

3. Bake for 45 minutes till the pastry is golden and also you see the apple juices effervescent inside.

4. Cool – Totally cool for a minimum of 3 hours earlier than chopping to serve. If you wish to serve after this, you’ll want to chop and serve it out of the pie tin as a result of the pie won’t be secure sufficient to prove complete. The slices may also be a bit rustic. 🙂 Such is the character of freshly made pies!

   Neat slices – In case you would like to serve neater slices as pictured, simply refrigerate the pie in a single day. It’ll agency up and turn into sturdy sufficient to prove onto a plate and lower neat slices. Leaving in a single day additionally provides the pie filling flavours an opportunity to meld collectively much more.

   To then reheat, cowl with foil and reheat within the oven (10 minutes at 180°C/350°F) or use the microwave for a speedy possibility (1 minute). And sure, the bottom stays crisp!

Right here’s an in depth up of the lower apple pie after it’s rested in a single day and has been reheated within the oven. It’s nonetheless good and juicy, and cuts neatly.

Serving with out vanilla ice cream shouldn’t be even an possibility. It goes with out saying – proper??!! Possibly with cream too – or would that take it excessive?

And there you’ve got it. My excellent Apple Pie! A wierd time to share it maybe, heading into Australian summer season. However she can’t all the time select when she’s going to lastly be proud of a recipe. Nonetheless, she is satisfied that she managed to squeeze this in simply earlier than Thanksgiving – get pleasure from, my American buddies! – Johnsat x

PS. I don’t know why I’m writing about myself within the third particular person. Be aware to self: come again and repair this!

Recipe

My Perfect Apple Pie Recipe

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Serves: 10 Prep Time: 1 hour Cooking Time: 2 hours 2 hours

Nutrition facts: 474 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 x homemade shortcrust pastry this recipe, or store bought (Note 1)
• 1 egg , lightly whisked
• 2 tsp white sugar (granulate/regular, not caster/superfine), optional (Note 2)
• 2kg/ 4 lb Granny Smith apples , cored, peeled, halved, cut into 1 cm / 1/3″ thick slices. (Note 3)
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 3/4 tsp cooking/kosher salt
• 1 tsp unsalted butter
• Vanilla ice cream, cream

Instructions

1. Shortcrust: Make a double batch of my shortcrust pastry recipe. Form the dough discs, wrap and refrigerate per the recipe.
2. Line tin: Roll out one dough just large enough to fit a 23cm/9" metal pie tin, following directions in the shortcrust recipe. You want the base relatively thick so it's sturdy. Trim off excess pastry, prick the base 30 times with a fork (don't pierce through).
3. Freeze (Note 4): Cover with cling wrap and freeze for 2 hours.
4. While crust is freezing, make apple filling. Then continue with pie crust steps.
5. Preheat oven to 200°C / 400°F (180°C fan).
6. Blind bake (Note 5): Place two large sheets of baking/parchment paper in a "X" over the pie tin then fill with baking beads (Note 4). Bake 25 minutes.
7. Egg wash (Note 5): Remove from oven. Use paper excess to remove beads into a bowl. Brush base and sides (not rim) lightly with whisked egg. Return crust to oven for 5 minutes.
8. Cool: Crust should be light golden and look fully cooked. Cool 15 minutes before filling.
9. Remove remaining dough from fridge 30 minutes prior. Roll out to 3 mm / 1/8" thick and cut into 12 x 2.5cm/1" strips. Transfer to board, cover with cling wrap and refrigerate until required.
10. Preheat oven to 180°C / 350°F (160°C fan).
11. Spice mix: Mix the sugar, cinnamon, ginger, nutmeg and salt in a bowl.
12. Toss: In a large bowl, sprinkle spice mix over apple slices. Toss well with hands, separating pieces that are stuck together.
13. Bake: Spread across 2 large trays. Bake until soft but still holding form – check first at 15 min, and every 5 mins thereafter (mine take 40 min – Note 7). Do not stir or rotate trays.
14. Drain off juices: Remove trays from oven. Using a spatula to hold the apples back, pour apple juices into a saucepan (drain off what you can, you don't need every drop).
15. Cool apple: Leave apple slices to cool on the tray, about 15 minutes.
16. Apple syrup: Add butter to apple juice saucepan and simmer on low heat until it reduces to 1/3 cup (80 ml), becoming syrupy. This might take 1 minute if you didn't start with much juices, or 3 – 5 minutes if you started with 1/2 cup or more juices. Remove from stove and let cool.
17. Turn oven up to 200°C/400°F (180°C fan).
18. Fill: Use a spatula or egg flip to scoop up apple slices. Fill the pie crust with 2/3 of the apples, gently pressing out air pockets. Then arrange the remaining apples on top so they mound slightly at the centre. Pour apple syrup over the slices and any residual juices from the baking trays.
19. Pastry lattice or lid: Top with pastry lattice – see in post for my method. Trim excess, and press to adhere on to pie crust rim using water to seal. Brush lattice with egg wash (avoid the pie rim else it will over-brown there), ensuring you don't get pools of egg in the joins. Sprinkle with sugar.
20. Bake 45 minutes or until the pastry is golden and you see the syrup bubbling through the lattice.
21. Serving fresh: Cool at least 3 hours before cutting to serve!
22. Option for neat slices: After cooling, refrigerate overnight. Turn pie out of pie dish (it's sturdy enough once cooled). Then you can cut neat slices. Place on a tray, cover with foil and reheat for 10 minutes in a 180°C/350°F oven (or microwave in emergency!).
23. In either case serve with vanilla ice cream, always!

Notes

MY WORKFLOW: While pastry lined pie tin is in the freezer, bake apples. Meanwhile, roll out lattice. While baked apples are cooling, blind bake pie crust and reduce apple syrup. Then assemble pie and bake!
1. Crust – If using store-bought pie crust, follow packet directions.
2. Granny Smith is my choice for apple pie for its tart flavour which plays so well with the sugar and spices. Also because it holds its form well when cooked (rather than turning into baby food).
PLEASE do not make this pie with other types of apples, I cannot guarantee outcome as some varieties are not juicy enough (= dry filling) or are too soft!
3. Sugar for a sparkling crust. Optional.
4. Freezing prevents pastry shrinkage. It really works and is worth doing. A neat trick taught to me by my French pastry chef teacher Jennifer Pogmore. Freeze overnight or up to 1 month! This step is key for apple pie because crust shrinkage = high risk of breakage once filled (because crust is no longer pressed again pie tin wall for support).
Baking beads also helps prevent pastry shrinkage. Don’t have any? Use uncooked rice grains or dried beans. Save for re-use another time!
5. Par baking the crust is key for ensuring the pie crust is fully cooked and crisp. If you start with raw dough, you will end up with some raw patches whether on the base or sides, or both, and/or soggy base.
Egg wash on blind baked crust also helps keep the base crispy as it forms a bit of a water-resistant barrier.
6. Full pie lid option (instead of lattice) – Roll out pastry and don’t cut strips. Seal to rim using water, cut 2.5cm/1″ cross in centre to allow steam to escape. Brush with egg and sprinkle with sugar. Bake per recipe.
7. Apple baking time – Start checking your apples at the 15 minute mark as we discovered during testing that the same variety of apples differ drastically in cook times. In France (where Jennifer resides), it only takes 15 minutes. Mine take 40 minutes. So just start checking early! Note: Apple does not soften much more once inside the pie crust so get the texture right during this step.
8. Recipe credits – Many thanks to my French pastry chef teacher Jennifer Pogmore and RecipeTin’s Chef JB for their assistance and expertise to bring my vision of the perfect Apple Pie to life. We did it!!!
9. Leftover apple pie will keep for up to 4 days in the fridge though it is at its prime in the first 24 hours after baking. Freezing – I haven’t tried. When I get a chanace I will try then update this note!
10. Nutrition – Pie only without ice cream or cream.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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