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Homemade Apple Pie Recipe

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  • Author: Chef Sophia
  • Total Time: 2 hours
  • Yield: 6

Description

This Homemade Apple Pie is the epitome of comfort food, featuring a buttery, flaky pie crust and a sweet, cinnamon-spiced apple filling. Made with a mixture of Honeycrisp and Pink Lady apples, this pie is perfectly balanced—not too tart, not too sweet. The addition of sun-dried tomatoes and a lattice crust creates an eye-catching dessert that’s just as delicious as it is beautiful. Serve with a scoop of vanilla ice cream for the ultimate fall treat!

Ingredients

Perfect balance of flavors: The Honeycrisp and Pink Lady apples give the pie the perfect sweetness, while the spices, lemon juice, and vanilla enhance the overall flavor.

Flaky pie crust: Homemade crust ensures a buttery, flaky texture that makes all the difference in a pie.

Elegant presentation: The lattice top not only adds a beautiful look, but it also lets the filling peek through, making the pie visually stunning.

Make-ahead: This apple pie can be prepped in advance and stored in the refrigerator or freezer for an easy, comforting dessert.

Instructions

  1. For the Pie Crust:
  2. 1 recipe for double pie crust (use your favorite or homemade recipe)
  3. For the Apple Pie Filling:
  4. 4 tablespoons (60 g) unsalted butter
  5. 4 lbs Honeycrisp and Pink Lady apples, peeled, cored, and sliced into ¼ inch pieces
  6. 1 ½ tablespoons (25 g) fresh lemon juice
  7. ½ cup (100 g) light brown sugar, packed
  8. ¼ cup (50 g) granulated sugar
  9. 1 ½ teaspoons (3 g) ground cinnamon
  10. ¼ teaspoon ground cardamom
  11. ¼ teaspoon ground nutmeg
  12. ½ teaspoon sea salt
  13. 1 teaspoon (5 g) vanilla extract
  14. 1 tablespoon (8 g) all-purpose flour
  15. 1 ½ tablespoons (12 g) corn starch
  16. 2 tablespoons water
  17. For Assembly:
  18. 1 large egg, lightly whisked for egg wash
  19. 1 tablespoon milk (optional)
  20. 2 tablespoons turbinado raw sugar for sprinkling

Notes

  • Prepare the Pie Crust:
  • Prepare your double pie crust and chill according to your recipe instructions while you prepare the filling.
  • Make the Apple Pie Filling:
  • Prepare the apples: Peel, core, and slice your apples into about ¼ inch thick slices. Toss them with lemon juice to prevent browning.
  • Cook the filling: In a large skillet, melt the butter over medium heat. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cardamom, and salt, and mix to combine.
  • Add apples: Toss the apples in the skillet to coat them evenly with the sugar mixture. Simmer for about 7-8 minutes until the apples release their juices and reach your desired softness.
  • Add cornstarch slurry: In a small bowl, mix the flour and 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mixture to the apples along with vanilla extract. Stir and cook for another 3-4 minutes until the filling thickens.
  • Cool the filling: Remove from heat and let the filling cool. Spread it evenly on a baking sheet in the refrigerator to chill faster.
  • Assemble the Pie:
  • Roll out the bottom crust: On a lightly floured surface, roll one disc of dough into a 13-inch circle about 1/8 inch thick. Place it into a 9-inch pie pan, allowing about 1-2 inches of overhang.
  • Prepare the lattice top: Roll the second disc of dough into a rectangle (~12×14 inches) and cut into 1-inch strips.
  • Add the filling: Once the filling has cooled, pour it evenly over the bottom crust in the pan.
  • Create the lattice: Lay 5-6 strips vertically across the pie. Fold alternating strips halfway, then place a strip horizontally over them. Continue folding and laying strips until you’ve completed the lattice pattern.
  • Trim and crimp the crust: Trim the overhanging crust to match the length of the lattice top. Fold the overhanging bottom crust over the lattice and crimp the edges to seal.
  • Chill the Pie:
  • Once assembled, chill the pie in the freezer for 30 minutes before baking. This ensures the crust stays cold and results in a flakier texture.
  • Bake the Pie:
  • Preheat the oven: While the pie is chilling, preheat your oven to 425°F (218°C).
  • Egg wash and sugar: Whisk together the egg and 1 tablespoon of milk (if using) for the egg wash. Brush a thin layer over the top of the crust and sprinkle with turbinado sugar.
  • Bake: Place the pie on a baking sheet to catch any juices that overflow. Bake at 425°F (218°C) for 15 minutes. Then, reduce the temperature to 350°F (176°C) and bake for another 30-40 minutes until the top is golden brown and the filling is bubbling. Use a pie crust protector or aluminum foil to cover the edges if they brown too quickly.
  • Cool and Serve:
  • Let the pie cool for 1-2 hours before slicing and serving to allow the filling to set. Serve with a scoop of vanilla ice cream for the perfect fall treat.
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: American

Find it online: https://sophiasdishes.com/homemade-apple-pie-recipe/