Homemade Apple Pie PT130M https://img1.recipesrun.com/201907/2019/0919/e9/1/753176/300x200x50.jpg 8 servings Ingredients: 1 Egg 2 tbsp. Unsalted butter 1/4 tsp. Salt 1/4 tsp. Ground nutmeg 1 tsp. Ground cinnamon 1/4 cup Granulated sugar 1/2 cup Light brown sugar 3 tbsp. Apple cider , divided 2 tbsp. Cornstarch 4 pounds Sweet-tart apples 1 All-butter pie crust

Homemade Apple Pie

By Tracy

8 Person
130 Minutes
346 Calories
Par-cooked apple filling makes a foolproof holiday pie. This recipe is best enjoyed within a day of baking, To re-warm, the pie before serving, place on a baking sheet in a 350 degree F oven for 15 minutes. Keep a close eye on the pie and cover the top and/or edges of the pie with foil if it's browning too quickly.

Ingredients

  • 1 Egg

  • 2 tbsp. Unsalted butter

  • 1/4 tsp. Salt

  • 1/4 tsp. Ground nutmeg

  • 1 tsp. Ground cinnamon

  • 1/4 cup Granulated sugar

  • 1/2 cup Light brown sugar

  • 3 tbsp. Apple cider , divided

  • 2 tbsp. Cornstarch

  • 4 pounds Sweet-tart apples

  • 1 All-butter pie crust

Method

  • 01
    Roll out two disks of pie dough to 12-inch diameters (about 1/8-inch thick). Fit one crust into a 9- or 10-inch pie plate and trim overhang flush with the plate's edge.
  • 02
    Keep the second crust flat. Refrigerate both crusts for 30 minutes. Remove from the refrigerator 5 minutes before filling and baking.
  • 03
    In a small bowl, combine 1 tablespoon apple cider with 2 tablespoons cornstarch, stirring until dissolved. Set aside.
  • 04
    In a large, heavy-bottomed pot, combine apple slices, remaining 2 tablespoons apple cider, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cover and cook over medium-low heat, gently stirring occasionally, until apples are soft, but do not lose their shape, about 15 minutes.
  • 05
    Stir in cornstarch/apple cider mixture and continue cooking, uncovered, until juices are thick and clear, about 5 minutes. Remove from heat and let cool to room temperature.
  • 06
    Preheat oven to 400 degrees F with rack in lower-middle position. Place a baking sheet on the rack.Pour cooled pie filling into the lined pie plate. Sprinkle with 2 tablespoons chilled, diced butter.
  • 07
    For a traditional crust, top pie with second rolled dough round Trim the top layer of dough to a 1/2-inch overhang, tuck under the bottom dough, and crimp or flute as desired to seal. Cut 3-5 slits in the center of the filled pie to vent. If desired, decorate with seasonal crust cutouts.
  • 08
    Lightly brush the top of the pie with egg wash and sprinkle with granulated or turbinado sugar.
  • 09
    Place on preheated baking sheet and bake at 400 degrees F for 20 minutes. Reduce heat to 325 degrees F and continue baking until the filling is bubbling and the crust is deep golden brown, about 30-40 minutes longer.
  • 10
    Let pie cool on a wire rack to room temperature, at least 3 hours. Slice and serve.

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Homemade Apple Pie

Par-cooked apple filling makes a foolproof holiday pie. This recipe is best enjoyed within a day of baking, To re-warm, the pie before serving, place on a baking sheet in a 350 degree F oven for 15 minutes. Keep a close eye on the pie and cover the top and/or edges of the pie with foil if it's browning too quickly.
01 Information
  • Grade medium
  • Serving 8 servings
  • Calorie 346 Kcal
  • Prep Time 40 Mins
  • Cook Time 90 Mins
  • Total Time 130 Mins
02 Ingredients
1 Egg
2 tbsp. Unsalted butter
1/4 tsp. Salt
1/4 tsp. Ground nutmeg
1 tsp. Ground cinnamon
1/4 cup Granulated sugar
1/2 cup Light brown sugar
3 tbsp. Apple cider , divided
2 tbsp. Cornstarch
4 pounds Sweet-tart apples
1 All-butter pie crust
03 Method
Step 1
Roll out two disks of pie dough to 12-inch diameters (about 1/8-inch thick). Fit one crust into a 9- or 10-inch pie plate and trim overhang flush with the plate's edge.
Step 2
Keep the second crust flat. Refrigerate both crusts for 30 minutes. Remove from the refrigerator 5 minutes before filling and baking.
Step 3
In a small bowl, combine 1 tablespoon apple cider with 2 tablespoons cornstarch, stirring until dissolved. Set aside.
Step 4
In a large, heavy-bottomed pot, combine apple slices, remaining 2 tablespoons apple cider, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cover and cook over medium-low heat, gently stirring occasionally, until apples are soft, but do not lose their shape, about 15 minutes.
Step 5
Stir in cornstarch/apple cider mixture and continue cooking, uncovered, until juices are thick and clear, about 5 minutes. Remove from heat and let cool to room temperature.
Step 6
Preheat oven to 400 degrees F with rack in lower-middle position. Place a baking sheet on the rack.Pour cooled pie filling into the lined pie plate. Sprinkle with 2 tablespoons chilled, diced butter.
Step 7
For a traditional crust, top pie with second rolled dough round Trim the top layer of dough to a 1/2-inch overhang, tuck under the bottom dough, and crimp or flute as desired to seal. Cut 3-5 slits in the center of the filled pie to vent. If desired, decorate with seasonal crust cutouts.
Step 8
Lightly brush the top of the pie with egg wash and sprinkle with granulated or turbinado sugar.
Step 9
Place on preheated baking sheet and bake at 400 degrees F for 20 minutes. Reduce heat to 325 degrees F and continue baking until the filling is bubbling and the crust is deep golden brown, about 30-40 minutes longer.
Step 10
Let pie cool on a wire rack to room temperature, at least 3 hours. Slice and serve.
04 Author
Tracy Tracy
88 Recipes
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