The first official day of Autumn is right around the corner and clearly, I can’t wait! This is a classic, buttery, delicious Apple Pie recipe you can bake to celebrate the most wonderful time of year.
- 5-6 medium sized apples peeled and sliced in 1/4 in. thick slices. I mixed Granny Smith and Fuji
- Juice of a small lemon, or half of a large lemon
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons of cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- pinch of salt
- 1/4 – 1/3 cup all purpose flour *see note in directions
All Butter Pie Crust
Inspired by Butter & Scotch
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup cold whole milk plus more if needed
- 340 grams of unbleached all purpose flour (about 2.75 cups)
- 2 tablespoons sugar
- 2 tsp kosher salt
- 1 whisked egg (wait until you are ready for baking)
Make the Pie Dough
- Cut butter into small cubes and place on a plate in the refrigerator.
- Measure out the milk and place it in the refrigerator until ready to use.
- In a medium sized bowl, whisk together the flour, sugar and salt.
- Add cold butter cubes to the flour mixture and use pastry blender to cut into the flour being sure to use up and down “cutting” motion.
- Butter should be about the size of peas, mixed into the flour. Add cold milk and gently toss the ingredients. (I like to use a metal fork to gently toss the flour mixture and milk together).
- Once all milk has been added, you should be able to pinch the dough together with your fingers and it should hold together. Add more milk 1 tablespoon at a time of you need more moisture. You should be able to see bits of butter throughout.
- Lay out a large piece of plastic wrap on the counter and pour out the pie dough onto it. Shape it into a disc and wrap it tightly. Place in fridge for at least 1 hour before using.
Prepare the Filling
- Peel, core and slice apples uniformly. (1/4 inch thickness)
- Place apples in a mixing bowl and toss in lemon juice.
- Add both sugars, spices and flour.
- Set aside until you’re ready to assemble the pie.
*note on flour – This is used to thicken the juices in your pie while it cooks. You could also use cornstarch or clear jell if you have that on hand. Measure according to instructions on label.
Assemble the Pie and Bake
Preheat your oven to 350 degrees F.
- After your pie crust has rested in the fridge for at least an hour, flour your rolling surface and divide your pie dough into two equal pieces using a bench scraper or a large knife.
- Roll out one piece of dough for the bottom crust into a circle about 1/8 in thick and gently lay into your pie pan. Use a knife to trim the dough if there is an excessive amount hanging over the edge of the pan. Don’t trim too much because the dough shrinks while cooking.
- Scoop your apple filling into the pie pan. Discard any excess liquid. (or save the excess to cook it down to a syrup)
- Roll out second piece of pie dough for the top of your pie into a 1/8th in circle. Place on top of pie filling and fold in the excess edge under the bottom crust. Flute the edges using your thumb and forefinger
(alternatively, you can get fancy and cut it into strips to form a lattice crust)
- Cut ventilation holes/slashes into the lid of the pie crust. This is to let out steam while cooking, and will encourage the filling to thicken up.
- Whisk 1 whole egg and brush over the top of the crust. If you have some, sprinkle sanding sugar on top for extra flair.
- Place pie in oven and bake until the crust is thoroughly golden brown. About 40-45 minutes.
- LET IT COOL before eating. I promise, you will love the result. Pie always tastes better when it’s completely cooled off. I’d wait at least 8 hours, but give it a full day if you can.
Storage: Loosely cover with foil or plastic wrap, and leave on your counter up to 2 days. (I’m a monster and I like it straight out of the fridge)
TIPS FOR AVOIDING SOUPY PIE FILLING
We’ve all had it happen. Although your pie will taste delicious, you also want it to look pretty on a plate! Here are some things I’ve learned to reduce excess liquid. No ones likes a soggy bottom…
- Try gently cooking your filling to evaporate some of the fruit juices and allow the flour to do it’s thing. You don’t want to cook to the point of having mushy apples, but just enough to thicken things up. If you go this route, let the filling completely cool before you start rolling out the dough.
- Try a lattice top. The large gaps allow even more steam i.e. liquid to escape while baking.
- King Arthur Baking Company has a ton of great tips and resources !