Apple Pie 🍎🥧
My first time ever making this pie. This is a mixture of different recipe’s put together to make this. This is what I did to make this delicious pie.
Ingredients:
For the apple filling:
- Juice from one lemon
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 bag of red delicious apples (peeled and cored)
For the sugar crumble:
- 1 & 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 teaspoon kosher salt
- 3/4 cup butter, melted (1 and 1/2 sticks)
For the pie crust:
- 2 ½ cups (325g) all-purpose flour, spooned and leveled
- 1/2 teaspoon fine sea salt or 1 teaspoon kosher salt
- 1 tablespoon sugar, optional
- 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes
- 6 to 8 tablespoons of cold water
Make the filling:
1). In a bowl squeeze juice from one lemon. Don't use much more than this. We just want to wake up the apples a bit and keep them from browning.
2). Use a potato peeler. Slice the apples. I peel one apple, then stop and slice it. Stir the apples in the bowl occasionally to coat everything with lemon juice.
3). Once you have all the apples peeled and sliced put in a deep pot and set it on medium heat on the stove.
4). Add 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, 1/2 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg. Stir it together gently so you don't break all the apples.
5). Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture completely with a lid, but don't walk away. Stick around and stir the mixture every 3 minutes or so, replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape.
The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level. You might have to add some water if it starts to stick. I just used my best judgement. I then added the 1 teaspoon of vanilla and mixed. Set to the side for cooling.
To make the pie dough:
1). Combine the flour and butter: In a medium bowl, add the flour, salt, and sugar. Scatter the cold butter cubes over the flour, then mix. I used a mixer. This should take about 1 to 2 minutes.
2.) Add water and bring the dough together: Sprinkle 4 tablespoons of cold water over it, then use a rubber spatula to press the dough into itself. The crumbs should start to form larger clusters. To check if it’s ready, pinch a small amount of dough; if it holds together, you’re good to go. If it falls apart, add 2 or more tablespoons of water and continue to press until the dough comes together.
3.) Remove the dough from the bowl and put it in the baking dish. All I did for this was push the dough up the sides and made sure the dough was flat in then dish. I put that in the fridge for 30 minutes while I finished prepping.
Make the sugar crumble:
1). In a medium bowl, add the dry ingredients for the crumble: 2 and 1/2 cups flour, 1/3 cup white sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt (use less for table salt). Whisk together.
2). In a small bowl, melt 3/4 cup butter (1 and 1/2 sticks). Pour the butter over the dry ingredients and stir together gently. You should end up with a pretty wet sandy mixture with some large clumps. Use your hands to break it down to the size of the crumble you’d like it to be. Let it chill in the fridge until you are ready to assemble.
Continue with the pie:
6). Preheat the oven to 425 degrees.
7). After letting the pie crust sit in the fridge for 30 minutes. Take it out and transfer the apple pie filling (including all the brown caramel gooeyness). Spread the apples all the way to the edges. Then sprinkle with sugar crumble. I put a nice coating.
8). Bake the pie:
Place the chilled pie in the oven and let bake for 15 minutes at 425 degrees F. After baking at 425 for 15 minutes, reduce the heat to 350 degrees F. Don't take the pie out of the oven. Just change the temperature.
Bake at 350 for an additional 35 minutes.
9). You will know the pie is done when the edge the crust are brown and the crumble is turning a light golden brown. If you want your crust and crumble to brown a little more. Keep it in there longer. Just keep watching till it’s at your desired look.
10.) Let it cool before cutting. {As you can see from the slice that was removed we could not wait to try it😂😋 so this was cut before it cooled down}. Let it cool for 30 minutes before serving.
Apple pie is one of the most beloved desserts worldwide, often associated with comfort and tradition. This recipe uses a blend of classic ingredients such as brown sugar, cinnamon, nutmeg, and vanilla to create a rich and flavorful apple filling, enhanced with the juice of one lemon to balance sweetness and prevent browning. Choosing the right apples is crucial for texture and flavor. Red delicious apples, as used here, provide a sweet profile and hold their shape well during baking, but mixing in tart apples like Granny Smith can add complexity. The filling is gently cooked on the stove until the apples are tender yet firm, a critical step to ensure the pie doesn’t become mushy. The crust recipe emphasizes cold, unsalted butter cut into flour to achieve a flaky texture. Maintaining the dough’s chill throughout preparation helps develop this flakiness. Using kosher or fine sea salt and optional sugar in the dough balances the taste without overpowering the filling. The sugar crumble topping employs a mixture of all-purpose flour, granulated sugar, packed brown sugar, and melted butter, resulting in a crisp and sweet finish that contrasts delightfully with the soft apples. Chilling the crumble mixture before baking ensures that it forms crunchy clusters. Baking at a high temperature initially sets the crust and crumble, then lowering the temperature prevents over-browning and ensures thorough cooking. Look for golden brown edges and a lightly golden crumble as visual cues for doneness. Allowing the pie to cool before slicing helps the filling set, yielding perfect slices that hold their shape. For an extra touch, serve warm with vanilla ice cream or whipped cream. This recipe highlights key kitchen techniques, such as cooking the filling on the stovetop, preparing a flaky crust, and achieving the perfect crumble topping, that can be adapted for various fruit pies and crumbles. Incorporating these tips will help you master the art of apple pie baking with confidence and delicious results.
