USAApple Pie
Apple pie is so popular in the United States that it has become a symbol of American cuisine and culture. Often served at Thanksgiving and other holidays as a favourite homemade dessert.
Key Ingredients
What you'll need
Ingredients
- 500 gSee recipes with flour
flour (for dough)
i - 1 teaspoon
- 1 tablespoon
- 250 gSee recipes with cold unsalted butter
cold unsalted butter, cut into cubes
i - 120 mlSee recipes with cold water
cold water
i - 1 kgSee recipes with apples
apples (Granny Smith, Golden Delicious or Honeycrisp), peeled and sliced
i - 150 gSee recipes with sugar
sugar (for filling)
i - 2 tablespoonsSee recipes with flour
flour (for filling)
i - 1 teaspoonSee recipes with cinnamon
cinnamon
i - 0.25 teaspoonSee recipes with nutmeg
nutmeg
i - 1 tablespoonSee recipes with lemon juice
lemon juice
i - 1 teaspoonSee recipes with vanilla extract
vanilla extract
i - 1
- 1 tablespoon
How to make it
Instructions
- 1
In a large bowl, combine the flour, salt and sugar. Add cold butter cubes and rub into flour until coarse crumbs form. Gradually add cold water until the dough comes together. Divide into two disks, wrap and refrigerate for at least 1 hour.
- 2
In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice and vanilla extract. Mix well.
- 3
Preheat the oven to 220°C. Roll out one disk of dough into a 30 cm circle and transfer to a 23 cm pie dish.
- 4
Spoon apple filling into the pastry. Roll out second disk and cover the filling. Trim excess dough and seal edges. Cut steam vents in the top.
- 5
Beat the egg with milk and brush the top of the pie.
- 6
Bake for 15 minutes at 220°C. Reduce temperature to 175°C and bake for another 45-50 minutes until the crust is golden and filling bubbles.
- 7
Let the pie cool for at least 1 hour before slicing.
Frequently Asked Questions
Why does my apple pie filling run out?
Apples released too much juice. Toss the sliced apples with sugar and let them sit 30 minutes, then drain the liquid before adding starch. Use 2 tbsp cornstarch or flour per 6 apples to bind the filling.
How do I keep the bottom crust crispy?
Bake on the lowest oven rack and preheat a baking sheet for the pie to sit on. Brushing the bottom crust with egg white before adding filling also creates a moisture barrier.
Which apples are best for apple pie?
Tart-sweet varieties hold their shape best: Granny Smith, Braeburn, Honeycrisp, or Antonovka. Avoid Red Delicious — they turn to mush. A mix of two varieties gives the best flavor.
Can I bake apple pie ahead of time?
Yes — it keeps at room temperature for up to 2 days. To restore the crispy crust, reheat in the oven at 160°C for 10 minutes. The pie also freezes well (baked or unbaked) for up to 3 months.
Why is the middle of my pie still raw?
The oven temperature is too high — the top browns before the center cooks through. Bake at 190°C, and if the edges brown too fast, cover them with foil strips while the center finishes baking.
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