Apple Pie

Wanting all things apple this fall? Head on over to my popular posts for Apple Cinnamon Coffee Cake, Apple Cinnamon French Toast, and Apple Slab Pie. I actually tried to count the number of apple pies I have made since I started baking oh…ages and ages ago. I figured I’d count the ones I helped my mom make growing up, plus let’s say one for each holiday in the fall/winter and another one or two for potlucks and just because and honestly I lost track somewhere after about 50. The point is, I like to think after all those apple pies, I’ve somewhat perfected this recipe over the years, to the point where it can’t possibly get much easier or tastier! A word of advice though? There’s nothing like topping warm apple pie with a big scoop of vanilla bean ice cream or homemade whipped cream to really light those taste buds on fire!

Why this Recipe Works

I could go on and on forever about this pie, but for now, these are my top 4 reasons you should make this pie…and soon! Apples — Okay, in addition to the obvious reasons you need apples in an apple pie, this is also one of those fruits that never goes out of season. So, no matter the time of year you’re making a homemade apple pie, the ingredients will be easy to find! Store-bought crusts — If you like to make homemade pie crusts, by all means, go for it. But, I find it to be much, much easier to buy store-bought pie crusts. It saves so much time and they are really good. And, I stopped feeling like this was cheating on pie making a long time ago! Sugar topping — You could skip the final dusting of coarse sugar on top of the pie crust, but it’s much better if you don’t! The thin layer of heavy cream followed by the sugar just gives that pie crust a little somethin’, somethin’ extra, and it makes the pie pretty as a picture to boot. Fast — Don’t believe you can make this pie in an hour and a half, bake time included? Believe it! This is as quick as a homemade apple pie gets, while still being chock full of mouthwatering apples, cinnamon, butter, and sugar.

Here’s How you Make it

Expert Tips

For the pie crust, you’re going to want some vents in the top crust to let steam escape. To allow for this (and to make it even prettier), I recommend using a lattice pie crust approach for the top crust. If that’s not for you, at the very minimum cut multiple 2-inch slits in the top pie crust. This will allow the filling to vent so that steam doesn’t build up and result in a watery filling. Pick the right apple. Sure, you could use any apples you like in your apple pie, but some fare better than others when baking. I like to use granny smith because they are tart, and the tarter apples tend to hold their shape and break down less when baked (i.e. make your pie mushy and liquidy). Other great apple varieties to use include golden delicious, empire, and cortland. Don’t skip cooking the apples a bit in a skillet first. This actually (and maybe counterintuitively) helps them hold their shape better in the pie when going into the oven for the final bake. Let the pie rest for an hour after it bakes to lock in all those juices and allow the filling to “set up” before cutting. Don’t worry, it’ll still be warm enough to get a nice melt on that ice cream topping!