Apple pie is one of those desserts that is delicious all year round. It’s also one of those treats that reminds me of home no matter where in the world I may be. This recipe brims over with thinly sliced apples and lovely warm spices. It is great with ice cream, whipped cream or all on its own! The ingredients are simple and apple and cinnamon always go so well together!
Every great pie starts with a great pie crust. Here is a link for the recipe I use. The buttery flavor and flaky layers come through with this recipe. Once you have your crust it’s time to start on the filling!
Apples! Let’s talk a little about apples first. There are so many great varieties. I love going to apple orchards and picking the apples right off the tree. It’s one of my favorite things to do in the fall. I usually (or maybe always!) get a little carried away though. I bring home so many apples and such a wide assortment that I am baking nonstop for a week or two! I like to mix a tart variety with a sweet variety when I make apple pie. Here in Ireland I found some excellent Irish Bramley apples. They were too tart for me to eat alone but they were divine in the pie. I also like to use Granny Smith apples for my tart apple. There are many sweet apples to choose from also. I like Honey Crisp, Honey Crunch, Jazz, Braeburns, Golden Delicious and the list goes on. The most important part about choosing your apple is looking for a firm apple. You want an apple that will hold up to baking. If you use a less crisp or soft apple, you will end up with mushy apple pie. I love homemade applesauce, just not in a pie!
If I were using just tart apples I would probably add a couple tablespoons more of sugar. I don’t like apple pies that are overly sweet. I like to still have the tartness shine through and just balance it out with the sugar and spices. When you make this recipe you’ll enjoy layers and layers of thinly sliced, delicious home-baked comfort!
Apple Pie
A scrumptious apple pie with a buttery and flaky crust!
Pie Crusts
- 2 pie crust discs for a 9 inch pie
Pie Filling
- 4 tart apples (bramley or granny smith) (around 1.5 pounds or 680 grams)
- 4 apples – sweet variety (Honey crisp or Jazz) (around 1.5 pounds or 680 grams)
- 1 Tbsp freshly squeezed juice from a lemon
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
Egg wash
- 1 egg
- 1 tbsp cool water
- 1 tbsp raw sugar
Preheat oven to 400 F/ 200 C.
Flour a clean work surface and roll out one pie crust. Place the crust into a 9 inch pie pan.
Trim the excess crust from the side of the pie pan.
Stir or whisk together the sugar, cornstarch, cinnamon, cloves, nutmeg and salt together in a bowl and set aside.
Peel and core the apples and place the thinly sliced pieces into a bowl. Add lemon and stir to keep the apples from browning as you continue to slice them.
Add the spice mixture to the apples.
Stir the spices into the apples until the apples are evenly coated.
Pour the apples into the pie crust. It will be overflowing but the apples will shrink a little during baking.
Add a top pie crust layer. You can add a top that is another flat circle of pie dough. If you do this you will want to cut 3 to 4 slits in the top for the pie to vent. You can also arrange a lattice top over the pie. If you are making a lattice top, cut the pie dough into strips after rolling it out.
Once you have your top on the pie, stir or whisk 1 egg with a tbsp of water.
Using a pastry brush, apply a thin coat of egg wash to the top of the crust.
Optional – Sprinkle raw sugar over the top of the crust (Turbinado or Demerara)
Place the pie on a parchment lined baking sheet. (This way if it bubbles over t all you can easily clean it up.
Bake at 400 F/200 C for 15 minutes. Turn down the oven to 375 F/ 190 C for an additional 40-45 minutes. (You will want to add a pie shield or aluminum foil to the edges of the crust about 10 minutes after you turn the oven down to 375 F/ 190 C . This way the crust won’t overcook around the edges.
Cool the pie. The filling will continue to firm some as it cools.
Enjoy! It is great on its own or with a little ice cream or whipped cream!
