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Apple Pie

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • For the crust:
  • 9-inch double crust pastry from a just-add-water pie crust mix or equal
  • For the filling:
  • 8 cups apples, peeled, cored, and sliced
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 tablespoon ground cinnamon
  • 4 tablespoons butter
  • For the topping:
  • 2 tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar

Details

Adapted from preparedpantryblog.com

Preparation

Step 1

How to Make a Fully Loaded Apple Pies

You can freelance your apple pies or you can start with a recipe and then add what you want to it. Here you will find a list of suggested ingredients like sour cream, dried cherries, and walnuts. You’ll find quantities but you can add more or less—it’s your pie.

The top crust always seems better if it’s slathered in butter and coated with a sprinkling of sugar and cinnamon. You’ll find a choice of cinnamons here.

A Basic Apple Pie Recipe

This is a good recipe to use as base. It makes a nice rounded pie. Add more goodies to it. If it stacks higher, so much the better. Be sure and use a dark pie pan so that the crust bakes and is not soggy. We recommend a pie crust shield to protect the edges from burning so that you’re not tempted to remove the pie from the oven before the apples are tender and bottom crust is baked. Use an Apple Master to peel and slice your apples. Not only will it save you a lot of time but your slices are uniformly thick so that they bake uniformly. A just-add-water pie crust mix will save you more time and give you a tender professional crust every time.

Apples and cinnamon are essential companions. You have a choice of three cinnamons. Ceylon or Sri Lankan cinnamon is very mild and fruity. Korintje cassia cinnamon is what we are most familiar with—but the quality ranges widely. Vietnamese or Saigon cinnamon is very aromatic and flavorful with a taste of cinnamon oil. For apple pies, we use Vietnamese most often.


Preheat the oven to 375 degrees.

Toss the apple pieces with the lemon juice and set aside.
Prepare and press the pie crust into a dark pie pan setting aside the dough for the top crust. Trim the crust. Do not bake the crust.
In a large bowl, mix the sugar, flour, and cinnamon together. Add the apples and toss them with the dry ingredients to coat. Scrape the apple mixture into the unbaked pie shell. Cut the butter into chunks and spread on top of the filling.
Roll out the top crust. Brush the top edge of the bottom crust around the rim with water to help the two crusts seal. Place the top crust over the pie. Trim the crust and seal the two crusts with the tines of a fork or with your fingers.
Mix the remaining 1/2 teaspoon cinnamon together with the remaining sugar. Brush the melted butter over the top of the pie. Sprinkle the cinnamon and sugar mixture over the top of the pie.
Cover the edges of the pie with a pie crust shield to keep it from burning. Bake for 35 to 45 minutes or until the pie is bubbly and the crust is golden

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