A previous version of this post for How We Make The Best Apple Pie was published in October 2012. We took new photos, reworded the written content, included our YouTube video, and adjusted the recipe. AKA we gave this post a major facelift.
Apple Pie is one of my favorite desserts to make in autumn. The warm spices, soft and slightly crunchy baked apples, and a flaky pie crust is just perfection. I’ve already made two apple pies this season. I’m trying to figure out when I can squeeze another one in.
This pie is pretty easy to make. One time, I tried a homemade crust. It was delicious, but I prefer the easy route. Growing up, my mom would make apple pies for Thanksgiving, Christmas, and times in between. Around Thanksgiving, my mom, dad, sister, nana, and I (and eventually Fatima) would sit around the island peeling and cutting apples for four apple pies. Making that many pies is a real team sport.
Making the Apple Pie
I love a variety of apples in my pie. Granny Smith provides some tart and a little crunch. Golden Delicious apples are perfect for pies. They are softer, have a great taste, and balance out the Granny Smith. Honeycrisp is another favorite and I use McIntosh as a little filler.
While I love eating apple pie, my favorite part Is making the pie. While the pie is baking, the warm and spicy aroma slowly fills the house. In the last few minutes of baking, you’re suddenly wrapped in a blanket of coziness.
This recipe happens to be my mom’s. It’s simple and makes a great pie. It’s a tried-and-true recipe I keep coming back to. Whenever I’m making an apple pie, I’m flooded with the memories of my family sitting around our kitchen island peeling apples. While I’m not wishing they’d grow up too fast, I can’t wait for my kids to pitch in and help peel some apples.
Apple Pie
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Loading...Ingredients
- 7-8 apples, cored and chopped: 2 Granny Smith, 1 Golden Delicious, 1 Honeycrisp and 2 McIntosh
- 1 tbsp lemon juice
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 3 tbsp flour
- Pie Crust, store-bought or made by scratch
Instructions
Preheat your oven to 425 degrees F (or what the boxed pie dough directions state).
In a small mixing bowl, add in sugars, spices, and flour. Mix to combine.
Core, peel and slice apples. Move pieces to a large mixing bowl.
Add lemon juice and toss.
Add the sugar mixture to the apples and toss to evenly coat.
Place your bottom pie crust in the pie dish.
Dump the apples into the pie dish and move them around so they evenly fill the bottom pie crust. I find it easier to make a small hill so you have room to press your pie dough together along the edges.
Top off the pie with the second roll of dough.
Press the edges together and seal.
Cut a few slits at the top of the dough. This helps steam escape so your crust does not burst open.
Cover your pie edge with foil or a fancy crust cover for the first 20 minutes.
Place in the oven for 40-45 minutes or until your pie crust is golden brown.
Take out, and let cool for another two hours before serving.
