We all need a favorite Apple Pie Recipe.
It’s like one of the first things we ever make as budding bakers right?!
I have made so many versions of apple pie recipes over the course of my baking life so far.
Sometimes I add raisins or cranberries; and sometimes I use granny smith apples or a combination of a few different varieties.
Sometimes I use granulated sugar and a combination of brown sugar, honey and maple syrup!
Or if I’m making it for my step dad- NO SUGAR!
With apple pies you don’t really have to stick to any exact recipe.
Depending on the apples you use, how sweet they are, how juicy they will be~ you can adjust all the ingredients according to your tastes and your preferences!
I mentioned in the video I have 2 versions of the Apple Pie Recipe.
This traditional one here and then I have what I call “Hot Apple Pie” as listed below.
Aptly named because in that recipe you will cook the apples with cornstarch, water and all the spices before baking in the pie shell.
I decided to share both because well….. I didn’t want to choose between one or the other simply because I really do love both recipe equally!
If that is even possible! It depends on my mood I guess, whether I want to go traditional or ooey gooey pie filling in the cooked version.
So to give you a better idea of how they are both different, well ~ for the Hot Apple Pie~ think: Commercial Pie Filling or Apple Turnover filling.
Then there is this Apple Pie recipe here~ think: Traditional Grandma’s Apple Pie Recipe cooling in the window!
Let me know which one you prefer! I hope you try them both!
And let me know if anyone tries the fabulous DRILL METHOD of peeling apples! LOL
And for the rest who don’t want anything to do with that mess~ Check out the new Kitchen Aid attachment for peeling apples!
And by the way~ this apple pie recipe can be easily VEGANIZED by substituting the butter in the pie as well as in the pie dough recipe with earth balance buttery sticks and no egg wash of course!
Aquafaba is an awesome replacement for egg wash!
Save the other half of dough for the pie top
Preheat oven to 375°F with a pizza stone in place
- Baking Apples 8 large (approx 6cups)
- Brown Sugar ½ cup (105g)
- Cinnamon 1½ teaspoons (3g)
- Fresh Grated Nutmeg 1 (or ¼ teaspoon)
- All Purpose Flour 4 Tablespoons (32g)
- Lemon Juice ½ Lemon
- Unsalted Butter 1 Tablespoon (14g)
- Brandy *Optional 1 Tablespoon (15ml)
- 1 Recipe Pie Dough
- Egg White 1 (18g)
- Cinnamon Sugar *optional for sprinkling on top
- Peel, core and the slice the apples to approx ¼" thick slices.
- Combine all of the ingredients except the butter with the apples and toss to combine well.
- Pour into raw pie shell and place the butter on top
- Roll out the other portion of pie dough and cover the apples sealing both the top and bottom pie crusts with the egg white.
- Sprinkle with cinnamon & sugar
- Bake in preheated 375°F oven for 20 minutes then turn oven down to 325°F for the remaining time.
- Bake until a skewer inserted into the middle of the apples goes in easily but does not seem mushy. Approximately 50 minutes more.
- This will vary depending on the apple varieties you choose, so be careful not to over bake to the point of applesauce!
- Cool for at least 1 hour
- Serve warm or cold it is your choice
Refrigerate for longer storage up to 1 week
Raw pie can be frozen for up to 2 months wrapped well, thaw completely before baking
HOT APPLE PIE RECIPE
- Slice the peeled and cored apples and reserve in a large mixing bowl
- Boil the first measure of sugar together with the water and cinnamon
- Prepare a slurry with the other measure of sugar , cornstarch and second measure of water
- Add the slurry to the boiling mixture and whisk continuously while it thickens.
- Pour the hot mixture over the sliced apples in a large mixing bowl and toss to coat evenly
- Pour into pie shell and cover with the other pie dough top.
- Cut steam vents into the pie dough top.
- Egg wash and sprinkle with cinnamon sugar
- Bake in preheated 375° Oven for 20 minutes then turn the oven temperature down to 325°f for the remaining bake time of about 30-40 minutes more. (approx 50- 60 minutes total bake time)
- The pie will start to bubble around the edges and through the steam vent
- Cool completely before serving