Simple Apple Pie Recipe
There’s nothing more all-American than good ol’ apple pie. Whatever the festival, we’ve got a delicious, home-cooked apple pie recipe that puts the comfort in comfort food. Crack out the cinnamon, and get baking this delicious, simple apple pie recipe.
To make this a special Christmas or Thanksgiving apple pie recipe, you can add a dash of nutmeg or ginger. Although, there’s nothing better than serving a slice of this classic, cozy dessert with a scoop of vanilla ice cream.
Prep time: 20 min + chilling
Bake time: 1 hour + cooling
Servings: 8
Apple Pie Ingredients
- 1 package pastry for a double-crust pie
- ⅓ cup sugar
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 6 cups thinly sliced peeled tart apples
- 1 tablespoon butter
- 1 tablespoon lemon juice
Optional Apple Pie Ingredients
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Simple Apple Pie Directions
Be sure to consult your Sub-Zero & Wolf appliance manuals for specific instructions on how to use, maintain and clean your high-end appliances.
- Preheat the oven to 450 degrees F. Line a 9-inch pie dish with your pastry crust. Do not trim the edge; you’ll need this to seal the pie.
- Mix your sugar, packed brown sugar, and cinnamon in a bowl. (You can also add your nutmeg and ginger if you choose.) Depending on the tartness of your apples, add more or less of either the brown or white sugar – according to your preferred taste.
- In a large bowl, toss the sliced apples with lemon juice. Layer the apple slices in the lined pie dish. Sprinkle the sugar-cinnamon mixture over each layer. Add small pieces of butter evenly over each layer.
- Seal the pie with the top crust and trim. Use a fork to flute the edge, and cut slits in the top.
- Bake the pie on the lowest rack for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and bubbles appear – 30 to 35 minutes more.
- Serve with a healthy scoop of vanilla ice cream – either warm or cold.
That’s all there is to it! Let your pie cool before storing – you can keep it at room temperature for up to two days or in a refrigerator for four days.
Apple Pie Tips
What apples should you use?
While most types of apples will work, our simple apple pie recipe relies on the Granny Smith. These tried-and-tested apples have a delicious tart flavor and hold their shape. For more sweetness, choose a Golden Delicious or Jonagold.
How to avoid a soggy pie bottom?
Your pie gets soggy on the bottom because the bottom crust is heated more slowly than the rest of the pie. There’s a simple apple pie recipe solution: place a baking sheet in the oven during preheating and bake your pie on the sheet.
How to stop the pie from being watery?
From the moment you slice into your apples, they’ll start to release moisture. More moisture means a waterier pie. You avoid this culinary catastrophe by preparing your pie crust before you slice your apples or mix your filling.
Making dough for a double-crust pie
While our simple apple pie recipe relies on a ready-made pastry crust, you can do one better. If you want a special Thanksgiving or Christmas apple pie recipe, try making your own dough. Here’s how.
Note: The butter and water should be ice cold. You can add a couple of ice cubes to the water and keep the cubed butter in the fridge until you need it.
Ingredients
2 ½ cups of all-purpose flour
1 cup cold butter, cubed
⅓ to ⅔ cup ice water
½ teaspoon salt
Directions
Be sure to consult your Sub-Zero & Wolf appliance manuals for specific instructions on how to use, maintain and clean your high-end appliances.
- Mix the flour and salt in a bowl. Cut in the butter with a pastry cutter until crumbly. Gradually pour in the ice water, tossing the mixture with a fork until it forms a dough. (It should hold together when pressed).
- Divide the dough in half. Shape into a round, flat disk, and wrap in plastic. Refrigerate for 1 hour or overnight.
- Flour your surface and rolling pin. Roll one of the dough rounds to a ⅛ inch thickness. Line your 9-inch pie dish. You can then roll the remaining dough into another ⅛ inch-thick circle to use as the top of the pie. When finishing, trim, seal, and flute the edge – and always cut slits in the top for the steam to escape.
If you always want to be prepared, double up the recipe and keep a couple of extra disks of dough frozen for the next time you make pie. You should keep the disks tightly wrapped to stop them from drying out. That way, whether it’s Thanksgiving or Christmas, or you just fancy freshly baked apple pie, you’ll have the homemade dough ready to go.
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