This year, I decided I needed to master apple pie. This is because it is my husband’s favorite. I’ve tried making apple pies in the past but they were always a disappointment. Either too runny or whatever they never worked out. This recipe combo of apple pie filling + pie crust + optional caramel sauce is in my opinion the best! The crust has a crunchy latticed top and the apples are made even more flavorful with the addition of boiled apple cider (you can purchase boiled apple cider from King Arthur Flour also
According to King Arthur flour, these apples are good choices for making pie: Jonagold, Granny Smith, Ginger Gold, Cameo, Northern Spy, and Delicious. I use Granny Smith and Red Delicious because they are pretty easy to find and taste delicious. If you don’t use all of the caramel sauce on the pie it can be used for making a caramel latte, a caramel apple, or drizzling over whipped cream on your hot apple cider. Enjoy!
Makes 1 amazing pie!
Apple Filling Recipe:
- 8 cups mix of granny smith and red delicious apples peeled and sliced
- 2 tablespoons fresh-squeezed lemon juice
- 3/4 cup cane sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup boiled apple cider (can make this at home by starting with 1 3/4 cup apple cider and boiling it down to make 1/4 cup concentrate)
- 2 teaspoons pure vanilla extract
- Place the peeled and sliced apples into a large bowl and add the lemon juice. Stir to combine.
- In a medium-sized bowl, combine the cane sugar, flour, cornstarch, sea salt, cinnamon and nutmeg. Add the mixture to the apples and stir to combine. Stir in the boiled apple cider and vanilla extract.
- Set aside the apple mixture.
Source: Adapted from
Pie Crust Recipe and putting the pie together:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1 cup + 2 tablespoons butter (very cold) cut into cubes
- 1/2 cup plus up to 1 cup more iced water
- 1/4 cup milk (for brushing on top of the pie)
- large sugar crystals (for sprinkling on top of the pie)
- In a large mixing bowl, add the flour, sugar, and salt and whisk to combine.
- Incorporate the butter into the dry ingredients with a pastry blender until the butter is the size of peas (you should see visible chunks of butter)
- Add 1/2 cup iced water to the mixture and incorporate with a wooden spoon. Add more iced water a little at a time up to 1 cup more until the dough comes together. Form the dough into a ball and cut it in half. Form each half into a disc-shape and wrap with plastic wrap and chill in the refrigerator for 2 hours.
- Putting the pie together: Preheat your oven to 425 degrees Fahrenheit. Once the dough has chilled, remove one of the discs and roll it out until it is a 13 inch circle. Fold the dough in half and in half again to transfer it to a greased pie plate. Distribute the dough so it covers the dish and over the edges of the plate leaving some room to spare.
- Spoon the apple pie filling into the pie.
- Remove the second pie dough disc from the refrigerator and roll it out to an 11 inch circle. Using a noodle cutter or knife cut the dough into strips about 1/2 inch thick and arrange in a latticed pattern. Crimp and trim the edges of the pie (if needed refer to this diagram by Deb from Smitten Kitchen on how to put a lattice on a pie https://smittenkitchen.com/2006/11/latticed-and-loony/).
- Brush milk over all of the lattice and sprinkle it with sugar. Place the pie in the oven on top of a parchment-lined cookie sheet to catch the drips. Bake the pie for 20 minutes then turn down the oven to 375 degrees Fahrenheit and bake for 40 more minutes. The pie is done when you see the filling “bubbling vigorously” (according to King Arthur Flour).**Tip: Check the pie about half-way through the cooking time and once the edges of the crust are golden, cover the edges with a pie-shield or aluminum foil to prevent over-browning.
- Remove the pie from the oven and allow it to cool so the juices have time to thicken before serving.
Storage: The pie can be stored covered at room temperature for several days or the pie can be frozen.
Sources: Adapted from Deb Pearlman’s recipe “all butter, really flaky pie dough” https://www.smittenkitchen.com
Adapted from “Apple Pie,” King Arthur Flour https://www.kingarthurflour.com/recipes/apple-pie-recipe
Caramel Sauce Recipe
- 1 cup sugar
- 6 tablespoons unsalted butter
- 1/2 -3/4 teaspoon kosher salt or sea salt to taste
- 1/2 cup whipping cream
- Over medium-high heat, add the sugar to a large saucepan and spread it out over the bottom of the pan.
- Once the sugar has started to melt, whisk it until it has melted completely.
- After the sugar has melted turn down the heat to medium and watch it very carefully as it is almost done. Remove from heat once it is 350 degrees Faherenheit (use a candy thermometer). If you don’t have a candy thermometer, the sugar should be a light amber but not too dark.
- Add the butter and stir with a wooden spoon until it has somewhat incorporated (the butter won’t totally incorporate at this point). Add the whipping cream and whisk it in. Once the sauce is combined, add the kosher or sea salt and stir to combine.
- After the caramel has cooled, pour it into a jar and store it in the refrigerator up to a month.
Source: Adapted from “Salted Caramel Sauce” by Browneyedbaker.com