How to Make the Best Apple Pie You've Ever Eaten

  • Three Reasons To Bake Apple Pie

    • Unsure about making apple pie? Think that Pumpkin or maybe even Boston Cream is more your fancy? You're not a "dessert" person? Think again. Here are three reasons to bake Apple pie often and with great reward:
    1. Apple pie is one of America's oldest cooking traditions. It actually originated in Europe in the Middle Ages, and was brought to America by settlers (apples, themselves, are not indigenous to the New World).
    2. Apple pie is always popular in the autumn, but one can make it all year round. It works well as a dessert with any number of entrees.
    3. It is easy to make, and the many varieties of apple pie can be a source of great creativity in one's cooking explorations.

  • What Ingredients You'll Need

    • 2 1/2 Cups Flour
      • Two cups is enough for a single crust pie with a lattice top. If you're making a full double crust pie, you may want to use an extra 1/2 cup of flour. Be sure to keep a little extra for rolling the dough so it doesn't get too sticky.
    • 1 Stick Unsalted Butter, Vegetable Shortening, or Lard
      • You have several options when it comes to your crust's fat content.
      • Shortening has an even higher fat content than butter and is often used to make the crust flakier. Some recipes call for both shortening and butter, to utilize the qualities of shortening without the crust losing its buttery taste.
      • Alton Brown recommends using a mixture of butter and lard, and even most shortening advocates will substitute lard if it is readily available. If you do choose to go with Lard, why not try making your own? This blog from An Obsession with Food breaks the process down step-by-step.
      • Nervous about using lard? Check out this Food & Wine article that breaks the stigma of lard's supposed unhealthiness.
      • We will be using butter for our pie, because it is simply unparalleled when it comes to taste.
      • You can experiment with how much butter to use. Some recipes call for as little as 1 stick of butter, others as many as 3. Remember, a stick of butter equals 1/2 a cup. We will use one stick of butter for our dough.
    • 6-8 Apples
      • 6 apples should make one pie, but adventurous chefs can try 8 or even 10 if the pie has no top crust.

  • What Kind of Apples Should I Use?

    1. The best apples to use for apple pie will be crisp, at least a little tart, and stable enough to stay compact during cooking. Great examples are McIntosh and Granny Smith apples.
    2. Slashfood recommends Jonathan, Jonagold, Winesap and Pippin apples for a tart pie, and Fuji, Pink Lady, Suncrisp, Rome Beauty, and Empire apples for a sweeter taste.
    3. Though Red Delicious apples are a favorite for eating out of hand, their texture makes them ill-suited for apple pie.
    4. Other great apples for pie: Northern Spy, Greening, Stayman, Jonamac, Macoun, Russet, Mutsu, York Imperial
    • 1/4 Cup of White and 1/4 Cup of Brown Sugar
      • You'll need about 1/4 cup of both white and brown sugar. You can use a little more or less of each sugar depending on your taste.
    • 1/4 Cup of Ice Water
      • The water must be very cold to prevent melting the butter, thus keeping the consistency of your dough.
    • A few other things to have: An Egg, 1 Teaspoon Cinnamon, 1 Tablespoon Salt

  • Optional Ingredients

    • 2 tablespoons Lemon Juice
      • Sour tastes go well with sweet tastes, so lemon juice is often used to balance out the sweetness of the apples and sugar.
      • If you use lemon juice, use only about two tablespoons in the filling.
    • 1 teaspoon Nutmeg
      • Nutmeg can be a great complement to the cinnamon. It is especially recommended for holiday baking, as it is also often used in mulled beverages and eggnog.
      • Only a small amount of nutmeg is needed to add flavor to the entire pie. Use about the same amount as of the cinnamon, or even a little less, a teaspoon or so.

  • An Itemized List of Ingredients

    • For easy reference, here is a list of all the ingredients you'll need:
      • 2 1/2 cups unbleached, all purpose flour
      • 1 stick unsalted butter
      • 6-8 apples
      • 1/4 cup white sugar
      • 1/4 cup brown sugar
      • 1 tablespoon salt
      • 1/4 cup ice water
      • 1 egg
      • 1 teaspoon cinnamon

  • What Equipment You'll Need

    • One of the following: Food Processor, Stand Mixer, or Pastry Blender
      • It is possible to mix the flour and make the dough with your bare hands and a fork, but a small appliance is recommended for beginners to help mix the ingredients sufficiently and create the right texture.

    • Pie Pan
      • What kind of pie pan do you need? That ultimately depends on what characteristics you want for your pie.
      • According to the San Francisco Chronicle, glass pie pans are the best for getting a golden-brown crust. The most popular brand of these is Pyrex.
      • Metal pans are the most durable, though they may leave a bit of a metallic aftertaste in the bottom of your crust.
      • Ceramic dishes retain heat similarly to glass; however, it will be more difficult to tell when your pie is done. For this reason, if it's your first time making apple pie, glass is recommended.
      • Choose from any number of pie pans from Amazon.com or compare prices at BizRate.
    • Plastic Wrap
      • You'll wrap the dough and refrigerate it in plastic wrap, so only a few square feet are necessary.
    • Basting Brush
      • If you don't have a basting brush, you can use a paper towel or a spoon to coat the top crust with egg and water, but a basting brush is ideal for getting a uniform coat of egg wash on your dough.
    • Paring Knife
      • Though you can cut apples with most knifes, a paring knife is the perfect size, will minimize mistakes, and greatly lessen the risk of cutting yourself.
    • Apple Peeler
      • This is an optional appliance. Having one will make it much easier to prepare your apples, especially if you're making several pies. Compare prices at NexTag or choose from several at Kitchen Etc.

  • Step 1: How To Make Pie Crust

    1. Whisk together the flour, salt, and about a tablespoon of white sugar.
    2. Cut the butter into small cubes. Using your appliance of choice, mix the butter in until the mixture takes on a coarse, lumpy consistency. It's fine if a few small chunks of butter remain.
    3. Continue to mix, drizzling in cold water until the dough is solid and can be lifted and handled without splitting apart.
    4. Split the dough formation into two pieces, one somewhat smaller than the other, and roll each piece into a ball. The smaller piece will be used to create the lattice formation to top your pie. If you are making a double crust pie, make each portion of dough the same size.
    5. Seal each piece in plastic wrap, eliminating as much air as possible, and refrigerate at least one hour. You can make the dough ahead of time and refrigerate it longer, even for days, if you want.
    6. Remove one piece of dough and cover it in some flour. Put some extra flour down on the surface you will be working on.
    7. Using a rolling pin, flatten the dough and work it into a circle until it is a few inches wider than your pie pan on each side. It shouldn't be thicker than about a centimeter.
    8. Form the dough into your pie pan, taking care to avoid tearing it. There are a few different strategies for doing this. Videojug recommends rolling the dough over your rolling pin and rolling it out over the pie pan. You can also place a large sheet of wax paper under the dough to make it easier to lift.

  • Frozen and Prepackaged Pie Crusts

    • If you just want to get to the baking, there are many brands of prepackaged pie crusts and pie crust mixes. They work just fine, but don't expect the homemade taste and sense of accomplishment that comes with making your own crust.
    • If you have leftover pie crusts, experiment with them using the All Recipes collection of Frozen Pie Crust recipes.
    • Amazon.com has a wide variety of pie crusts available.

  • Step 2: Preparing the Filling

    1. Peel and core your apples. The skin can be left on if you wish your pie to be especially high in fiber.
    2. If you aren't using a mechanical apple peeler and corer, you'll need to use a paring knife.
    3. Hold the knife in your dominant hand and grip the apple firmly in the other.
    4. Making sure the blade is pointing away from you, press it to the apple at a 45 degree angle and move only the apple, starting near the top and working your way down.
    5. Once your apple is peeled, you'll need to slice it into perfect pieces for your pie. Using your paring knife, slice down from the top until you hit the core. Just like before, move the apple, not the knife itself, around the core. You may also find a melon baller useful for removing the core.
    6. Once you have removed the core, slice the apples lengthwise, until you have individual pieces about 2-3 inches long.
    7. Mix together the white and brown sugar, cinnamon, lemon juice and nutmeg if you are using them, and a pinch of salt.
    8. Add the apples and try to fully cover each piece with the sugar mixture.
    9. It is best to make the filling and add it to the pie right before cooking. However, if necessary, you can refrigerate the filling for a few hours. It is best not to freeze the filling, though, or the crisp taste and freshness of the apples may diminish.
      • See All Recipes for a good overview of this process with images.

  • Step 3: Forming and Baking the Pie

    1. Pre-heat your oven to 350 degrees Fahrenheit.
    2. Pour the apples evenly onto the dough inside the pie pan. The apples will likely stack higher than the top edge of the pan, but they will shrink during baking.
    3. Remove the other chilled dough package to form the top of your pie. Details of various pie crusts and tops can be found on our how to make flawless pie crust page.
    4. If you are making a standard top crust for your pie, roll out and flatten the other piece of your dough.
    5. Using a butter knife, slice a few openings into the dough to let steam out. Most people do this in an "X" or star formation around the center, but you can get a little creative if you want.
    6. Roll the dough around your rolling pin, place over the edge of the pie, and release the dough gently over the apples.
    7. Press the edges of the bottom crust and top crust together to form a firm seal.
    8. Crack open the egg and mix it with a few teaspoons of water. Brush this egg wash over the dough, especially the edges. This will help the crust get brown and crispy.
    9. Put the pie on the top or middle rack of a pre-heated 350 degrees Fahrenheit oven for about an hour.
    10. When the crust is golden brown on top and the filling is bubbling, remove and let it cool for about ten minutes before serving.
    11. No apple pie is complete without a healthy scoop of ice cream. French Vanilla is the classic choice, but feel free to use your favorite flavor to give your pie a personal touch.

  • Some More Helpful Apple Pie Tips

    1. Try to avoid a soggy bottom crust. The Cincinnati Post recommends using a glass or ceramic pie plate and baking on the low rack in your oven on a higher temperature (425 degrees Fahrenheit), so the crust will cook quicker than the apples.
    2. Ken Haedrich at Apple Journal suggests laying a piece of tin foil over the top of the pie if it gets too brown while baking. This will reflect heat away from the top crust while allowing the apples to continue cooking underneath.
    3. Instead of an egg wash, you can alternately brush the top of your pie lightly with melted butter and then sprinkle on sugar. This strategy is especially useful around winter holidays. Colored sugar adds a sweet taste to the dough and looks quite festive.

  • Dutch Apple Pie

    • Dutch Apple Pie is a slight variant that includes cinnamon, lemon juice, and often a liqueur on top. It nearly always has a lattice crust-top.
    • Seriously Good has an easy recipe for standard Dutch Apple Pie, and Land O'Lakes boasts a unique variety that includes pumpkin and walnuts.

  • Deep-Dish Apple Pie

    • Deep-Dish Apple Pie is a more European variety, but most of the ingredients are the same.
    • The main difference here is that there is no bottom crust and it is served in a smaller dish, almost like a casserole.
    • Helpful Deep-Dish Apple Pie recipes can be found at Epicurious.com or by Emeril Lagasse at Food Network.

  • Add Some Cheddar - Makes it Better!

    • No, we're not joking. Any apple pie can benefit by a few slices of cheddar cheese on top. Simply add the cheese when the pie is still warm and serve when it has just started to melt.
    • Some people enjoy the cheddar topping so much, they bake it right into the crust. Try this recipe from Martha Stewart for Cheddar Crust.

  • Apple Pie Making Resources


 


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