There’s something magical about a homemade apple pie. It evokes memories of family gatherings, cozy evenings, and the wonderful aroma of baked apples and spices wafting through the air. My Perfect Apple Pie combines tender, juicy apples and a flaky crust, making it a beloved dessert. Whether you’re celebrating a holiday or enjoying a Sunday dinner, this pie is sure to please everyone.
Why Make This Recipe
Why choose this recipe for your apple pie? It’s simple! This pie is packed with flavor and made with just the right spices to highlight the tartness of Granny Smith apples. The balance of sweetness and spice will have everyone coming back for seconds. Plus, making your own crust is easier than you think and makes the pie taste even better!
How to Make My Perfect Apple Pie
Follow these simple steps to create your own delightful apple pie.
Ingredients
- 2 x homemade shortcrust pastry (this recipe, or store-bought) (Note 1)
- 1 egg, lightly whisked
- 2 tsp white sugar (granulated/regular, not caster/superfine) (optional) (Note 2)
- 2 kg (4 lb) Granny Smith apples, cored, peeled, halved, and cut into 1 cm (1/3″) thick slices (Note 3)
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 tsp cooking/kosher salt
- 1 tsp unsalted butter
- Vanilla ice cream or cream for serving
Directions
Pie Crust: If you are making your own shortcrust pastry, prepare it ahead of time and chill in the fridge before rolling it out.
Lattice (for full lid): Roll out half of the dough to fit your pie dish. Place it in the dish and trim the edges. Roll out the second half and cut it into strips for lattice or leave it whole for a full lid.
Apple Pie Filling: In a large bowl, combine sliced Granny Smith apples with brown sugar, ground cinnamon, ground ginger, ground nutmeg, white sugar (if using), and kosher salt. Mix well to coat the apples.
Assemble and Bake: Pour the apple filling into the pie crust. Dot with unsalted butter. If using a lattice top, place the strips over the filling and weave them to create a lattice design. Brush the top crust with the lightly whisked egg. Bake in a preheated oven at 425°F (220°C) for about 45-50 minutes, or until the apples are tender and the crust is golden brown. Let the pie cool before serving.
How to Serve My Perfect Apple Pie
Serve slices of your Perfect Apple Pie warm or at room temperature. A scoop of vanilla ice cream or a dollop of cream adds a wonderful touch. Enjoy it with family and friends for a delightful dessert experience!
How to Store My Perfect Apple Pie
If you have leftovers, store the pie in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it in the oven at a low temperature until heated through.
Tips to Make My Perfect Apple Pie
- Chill Your Dough: If you’re making your own crust, chilling the dough helps it stay flaky.
- Balance Sweetness: Adjust the sugar in the filling based on your apple’s sweetness. Granny Smith apples are tart, which balances the sweetness well.
- Don’t Overfill: Too much filling can cause the pie to overflow. Keep it to a generous mound in the center.
Variation
You can add a pinch of nutmeg or even a splash of lemon juice to the apple filling for a bright flavor. For a twist, try using a mix of apples, such as Honeycrisp or Fuji, along with the Granny Smith apples!
FAQs
Can I use different types of apples?
- Yes, you can mix different apple varieties for added flavor and texture.
How can I tell when the pie is done?
- The pie is ready when the apples are tender, and the crust is golden brown.
Can I make the pie ahead of time?
- Yes! You can prepare the pie and refrigerate it before baking. Just be sure to let it come to room temperature before baking for best results.
Enjoy making and sharing My Perfect Apple Pie with your loved ones! Happy baking!
My Perfect Apple Pie
Ingredients
For the Pie Crust
- 2 pieces homemade shortcrust pastry (this recipe, or store-bought) Make sure to chill before rolling out.
- 1 egg lightly whisked egg For brushing the top crust.
For the Apple Filling
- 2 kg Granny Smith apples, cored, peeled, halved, and cut into 1 cm (1/3″) thick slices
- 1 cup brown sugar
- 2 tsp white sugar (optional) Granulated/regular, not caster/superfine.
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¾ tsp cooking/kosher salt
- 1 tsp unsalted butter To dot on the filling.
For Serving
- as needed Vanilla ice cream or cream Optional but recommended for serving.
Instructions
Preparation
- If you are making your own shortcrust pastry, prepare it ahead of time and chill in the fridge before rolling it out.
Lattice (for full lid)
- Roll out half of the dough to fit your pie dish. Place it in the dish and trim the edges.
- Roll out the second half and cut it into strips for a lattice or leave it whole for a full lid.
Apple Pie Filling
- In a large bowl, combine sliced Granny Smith apples with brown sugar, ground cinnamon, ground ginger, ground nutmeg, white sugar (if using), and kosher salt. Mix well to coat the apples.
Assemble and Bake
- Pour the apple filling into the pie crust. Dot with unsalted butter.
- If using a lattice top, place the strips over the filling and weave them to create a lattice design.
- Brush the top crust with the lightly whisked egg.
- Bake in a preheated oven at 425°F (220°C) for about 45-50 minutes, or until the apples are tender and the crust is golden brown.
- Let the pie cool before serving.
