Ready to bake the most unforgettable apple pie? This award-winning recipe combines the perfect balance of sweetness, spice, and everything nice, wrapped in a flaky, buttery crust that’ll have everyone begging for seconds.
Why This Recipe Works
- The combination of Granny Smith and Honeycrisp apples offers the perfect balance of tart and sweet.
- A secret blend of spices elevates the filling beyond the ordinary.
- Pre-baking the bottom crust ensures it’s perfectly crisp, not soggy.
- The lattice top isn’t just pretty; it allows steam to escape, keeping the filling thick and luscious.
- Brushing the crust with an egg wash gives it that golden, glossy finish that’s as beautiful as it is delicious.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- 6 cups mixed Granny Smith and Honeycrisp apples, peeled, cored, and sliced
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Pastry cutter or fork
- Measuring cups and spoons
- Knife and cutting board
- Brush for egg wash
Instructions
Step 1: Make the Pie Crust
In a large mixing bowl, combine 2 1/2 cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add the chilled, diced butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
Step 2: Prepare the Apple Filling
In another bowl, toss the sliced apples with 3/4 cup sugar, 2 tablespoons lemon juice, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice. Let sit for 30 minutes to allow the flavors to meld and the apples to release some of their juices.
Step 3: Roll Out the Dough and Pre-Bake the Bottom Crust
Preheat your oven to 375°F. Roll out one disc of dough on a floured surface to fit your pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes.
Step 4: Assemble the Pie
Fill the pre-baked crust with the apple mixture. Roll out the second disc of dough and cut into strips for a lattice top. Weave the strips over the filling, trim the excess, and crimp the edges. Brush the lattice with beaten egg for a golden finish.
Step 5: Bake to Perfection
Bake the pie at 375°F for 45-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Tips and Tricks
For an extra flaky crust, keep all your ingredients as cold as possible and handle the dough as little as you can. If you’re short on time, you can use store-bought pie crust, but trust us, homemade is worth the effort. To prevent the bottom crust from getting soggy, you can brush it with a thin layer of beaten egg white before adding the filling. This creates a barrier that keeps the crust crisp. For a deeper flavor, let the apple mixture sit overnight in the fridge before baking. And finally, always let your pie cool completely before slicing to ensure clean cuts and a set filling.
Recipe Variations
- Add a cup of fresh cranberries to the apple filling for a tart contrast.
- Swap out half the apples for pears for a different flavor profile.
- Incorporate a handful of chopped walnuts or pecans into the filling for added crunch.
- For a boozy twist, add a tablespoon of bourbon or rum to the apple mixture.
- Top the pie with a streusel topping instead of a lattice crust for a different texture.
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! You can prepare the pie dough and apple filling up to two days in advance. Just keep them separately in the fridge until you’re ready to assemble and bake. The baked pie can also be stored at room temperature for up to two days or frozen for up to three months.
Why do I need to pre-bake the bottom crust?
Pre-baking, or blind baking, the bottom crust ensures it stays crisp and flaky after adding the wet filling. Without this step, the crust can become soggy, especially with juicy fillings like apples.
Can I use only one type of apple?
While you can use just one type of apple, a mix of tart and sweet varieties gives the pie a more complex flavor and better texture. Granny Smith apples hold their shape well during baking, while Honeycrisp apples add natural sweetness.
Summary
This award-winning apple pie recipe is a foolproof way to impress your friends and family. With its flaky crust, perfectly spiced filling, and beautiful presentation, it’s sure to become a staple in your baking repertoire.