Thanksgiving is just around the corner, and what better way to celebrate than with a delicious homemade apple pie? Apple pie is a classic dessert that everyone loves, and it’s not as hard to make as you might think. In this blog post, I will show you how to make the perfect apple pie from scratch, with a flaky crust, a juicy filling, and a golden topping. You will also learn some tips and tricks to make your pie even more amazing. Let’s get started!
Ingredients
To make the perfect apple pie, you will need the following ingredients:
- For the crust: 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, 3/4 cup of unsalted butter (cold and cubed), 1/4 cup of vegetable shortening (cold and cubed), 6 to 8 tablespoons of ice water
- For the filling: 6 to 8 medium apples (peeled, cored, and sliced), 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of salt, 2 tablespoons of lemon juice, 2 tablespoons of butter
- For the topping: 1 egg (beaten), 2 tablespoons of milk, 2 tablespoons of granulated sugar
Instructions
To make the perfect apple pie, follow these steps:
- Preheat the oven to 375°F and lightly grease a 9-inch pie dish.
- To make the crust, whisk together the flour and salt in a large bowl. Add the butter and shortening and cut them into the flour using a pastry blender or a fork, until the mixture resembles coarse crumbs. Sprinkle the water over the flour mixture, one tablespoon at a time, and toss with a fork until the dough comes together. Divide the dough into two equal portions and shape them into discs. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
- To make the filling, toss the apple slices with the sugars, flour, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Set aside while you roll out the crust.
- To roll out the crust, lightly flour a work surface and a rolling pin. Roll out one disc of dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer the dough to the prepared pie dish and press it into the bottom and sides. Trim the excess dough and leave about 1 inch of overhang. Roll out the other disc of dough into a 12-inch circle, about 1/8 inch thick. Set aside.
- To assemble the pie, spoon the apple filling into the crust and dot with butter. Cover the filling with the top crust and press the edges together to seal. Fold the overhang under and crimp the edges with your fingers or a fork. Cut some slits on the top crust to vent steam. Whisk together the egg and milk and brush over the crust. Sprinkle with sugar.
- To bake the pie, place it on a baking sheet and bake for 45 to 50 minutes, or until the crust is golden and the filling is bubbly. If the crust is browning too quickly, cover it loosely with foil. Let the pie cool completely on a wire rack before slicing and serving.
Tips and Tricks
To make the perfect apple pie, here are some tips and tricks to keep in mind:
- Choose the right apples: The best apples for apple pie are firm, tart, and slightly sweet, such as Granny Smith, Honeycrisp, Braeburn, or Fuji. Avoid apples that are too soft, mealy, or bland, such as Red Delicious, Golden Delicious, or McIntosh.
- Chill the crust: Chilling the crust before rolling it out and before baking it helps the dough relax and prevents it from shrinking or becoming tough. It also helps the butter stay cold, which creates flaky layers in the crust.
- Thicken the filling: To prevent the filling from being too runny or soggy, add some flour or cornstarch to the apple mixture. You can also cook the filling on the stovetop before adding it to the crust, to reduce the excess liquid and concentrate the flavors.
- Decorate the pie: You can make your pie more festive and beautiful by adding some decorations to the crust, such as lattice, cut-outs, braids, or shapes. You can use cookie cutters or a knife to create different designs. You can also sprinkle some coarse sugar, cinnamon, or nuts on the crust for extra crunch and sparkle.
Some common mistakes to avoid when making apple pie are:
- Choosing the wrong apples: The best apples for apple pie are firm, tart, and slightly sweet, such as Granny Smith, Honeycrisp, Braeburn, or Fuji. Avoid apples that are too soft, mealy, or bland, such as Red Delicious, Golden Delicious, or McIntosh.
- Cutting the apples too finely: You should cut your apples into ¼-inch slices, and make sure they are all the same size. If you cut them too small or unevenly, they will cook unevenly and turn mushy.
- Not pre-cooking your pie filling: To prevent the filling from being too runny or soggy, you should cook your apples on the stovetop before adding them to the crust. This will reduce the excess liquid and concentrate the flavors.
- Not adding a thickener: To prevent the filling from leaking into the crust, you should add some flour or cornstarch to the apple mixture. This will help the filling set and hold its shape.
- Not making vents in the crust: To prevent the top of your pie from collapsing, you should make some slits on the top crust to vent steam. This will also allow the filling to bubble and caramelize.
- Not chilling the crust: Chilling the crust before rolling it out and before baking it helps the dough relax and prevents it from shrinking or becoming tough. It also helps the butter stay cold, which creates flaky layers in the crust.
- Baking the pie on the wrong oven rack: To get a crisp and firm crust, you should bake the pie as close to the oven’s heat source as possible, which is the bottom rack. If you bake it on the middle rack, the crust may turn soggy or undercooked.
I hope you enjoyed this blog post and learned how to make the perfect apple pie for Thanksgiving. If you try this recipe, please let me know how it turned out in the comments below. And don’t forget to share this post with your friends and family who love apple pie. Happy baking!