Perfect Apple Pie Recipe
What makes this the perfect apple pie recipe? Let's start with the all butter pie crust, as the pie bakes, it gets super flaky and golden brown. Next, the apple pie filling, which features apple cider, brown sugar, spices, and a ton of sliced apples. Top the baked apple pie with vanilla ice cream and caramel sauce!
Ingredients
- 2 foolproof all butter pie crusts
- 1 cup (227ml) apple cider not apple cider vinegar or hard cider
- 4 Tablespoons (57g) unsalted butter cut into 1/2-inch cubes
- 8 large apples (4 granny smith and 4 honeycrisp) cored, peeled, and sliced ⅛-inch thick (about 1,450g before peeling)
- 1/2 cup (99g) granulated sugar
- 1/2 cup (106g) light brown sugar packed
- 1/4 cup (30g) all-purpose flour
- 1 Tablespoon (11g) cornstarch
- 1 and 1/2 Tablespoons (21ml) pure vanilla extract
- 1 Tablespoon (14ml) freshly squeezed lemon juice
- 1 and 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Egg Wash:
- 1 large egg
- 1 and 1/2 teaspoons water
- 3 Tablespoons sparkling sugar
Instructions
For the Apple Pie Filling:
- In a large bowl, stir the apple slices, sugars, flour, cornstarch, lemon juice, vanilla, spices, and salt until thoroughly combined. Set aside briefly while you prep the cider.
- Pour the apple cider into a very large sauté pan or dutch oven and bring to boil over medium-high heat. Continue cooking, stirring occasionally, for 8 minutes.
- Reduce the heat to medium. Add in the butter and cook, stirring frequently, until melted.
- Pour the apple filling into the pan and cook for 8 minutes, or until the apples begin to soften. Remove from heat.
- Scrape the filling into a large bowl and cool to room temperature, stirring occasionally to help it evenly cool faster.
Prepare Bottom Crust:
- Remove one disk of the dough from the fridge 15 minutes before you plan on rolling, as dough that is too cold will crack.
- Lightly flour a rolling pin and a large clean work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.
- Carefully fold the dough in half and lay it across one side of a 9 or 10-inch pie pan, placing the seam of the dough in the center of the pan.
- Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the sides of the pan. If you see any visible air bubbles, gently burst them with a fork.
- Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. Lightly cover the crust with plastic wrap and place back in the refrigerator until needed, at least 20 minutes.
Prepare Top Crust:
- Roll out the pie dough as directed above.
- Using a pastry cutter, slice the dough into 12 strips (the width of the strips should be just over an inch). Gently lay the strips on the prepared baking sheet, cover with plastic wrap, and refrigerate until needed, at least 20 minutes.
Prepare Egg Wash:
- In a small bowl combine the egg and water, whisk until well combined.
Assembly & Baking:
- Preheat the oven to 425 degrees (F). Remove the prepared crust and lattice strips from the refrigerator.
- Sprinkle the bottom of the pie crust with 1/2 teaspoon of flour and 1/2 teaspoon of granulated sugar.
- Scrape the cooled apple pie filling into an even layer in the pie crust shell. Press down on the filling so it’s tightly packed in the pie shell.
- Lay 7 of the strips parallel on top of the filling, leaving about 1/4-inch between each strip. Fold back the second, fourth, and sixth strip, then place a strip of dough so that it’s perpendicular to the parallel strips. Unfold the folded strips, so they lay over the perpendicular strip.
- Now fold back the first, third, fifth, and seventh strip, then place another strip of dough on top, so that it’s perpendicular to the parallel lattice strips.
- Repeat this layering process with remaining lattice strips, weaving the strips over and under each other.
- Trim the edges of the strips, leaving about 1/2 inch overhang. Tightly roll the excess dough up so it's firmly sitting on the edge of the pie plate, then crimp the edges to secure the strips with the bottom pie crust.
- Gently brush the edges of the crust and the lattice strips with the egg wash, then sprinkle generously with sparkling sugar.
- Place the pie on a baking sheet and bake in the lower third of the oven for 15 minutes.
- Then reduce the oven temperature to 350 degrees (F) and continue baking for 55 to 60 minutes, until the top crust is deeply golden brown and the filling is bubbling.
- Place the pie plate on a wire rack and cool for 6 hours before slicing. Once the pie is completely cool, it may be wrapped tightly in saran wrap and stored at room temperature for up to 24 hours.
Notes
- Be sure you use apple cider and NOT apple cider vinegar!
- I prefer using a glass pie plate. Ceramic may take longer to bake and may yield a less flaky crust.
- If the crust appears to be getting too brown, you can add a pie crust shield or gently tent aluminum foil on top of the pie. That being said, I’ve never had to do this. As long as your oven temperature is accurate, the pie should bake evenly, and transform into a deep golden brown color.
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