Best Apple pie Recipe from scratch
This Apple pie recipe from scratch will help you make the best homemade apple pie with flaky pie crust and thick and gooey apple pie filling.
For the pie dough
- 325 g Flour or 2 and 1/2 cups
- 180 g Unsalted butter, chilled, cut into small pieces or 3/4 cup +1 tbsp or 1 and 1/2 stick +1 tbsp
- 120-135 ml Water 8-9 tbsp
- 4.5 g Salt 3/4 tsp
- 25 g Sugar 2 tbsp
For the apple filling
- 7 Apples (peeled, cored and sliced )
- 1 tsp Cinnamon Powder
- 1/2 tsp Ground All Spices (optional)
- 1/4 tsp Salt
- 95 g Sugar Lemon Juice(optional) 7-8 tbsp(or according to your preference )
- Lemon Juice(optional) from half of a lemon
- 10-14 g Corn starch or corn flour 3-4 tbsp
For Egg wash
- 1 egg
- 7.5 ml milk 1/2 tbsp
Prepare the pie dough
In a large bowl, mix together the flour, sugar and salt. Slice frozen butter into thin slices.Add the Frozen cold butter and, toss it into the flour mixture . Add cold water, little by little into the flour mixture and, using a fork, gently toss and stir together until large lumps form and almost all of the flour has been moistened. We need to be careful while adding water..if we add more water, the pastry will become tough and hard.So add water little by little and stop when the dough can be squeezed and be pressed to form dough.We don’t want all our butter to get dissolved into the dough..and it is a good sign to see the butter flakes in between the dough.Using your hands, squish and pat the dough into flat sheet.Then with the help of a dough scraper fold the dough over on itself to form layers of butter.After a few folding it will form, a comparatively smooth pastry dough.Now divide it into two equal parts.Wrap with plastic film or parchment paper. Place in freezer for 30-35 minutes or Refrigerate for 45 minutes or more until the dough is firm(if preparing ahead of time, the dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month).
Prepare the apple pie filling
Just before taking the pie dough out from fridge, let’s prepare the easy apple filling.Peel, core, and slice the apples.Put the sliced apples in a large bowl.Sprinkle the apples with the sugar, corn flour, cinnamon powder, salt and ground all spices. Toss until apples are thoroughly and evenly coated.Now take out the pie dough from fridge.
Roll the dough dish and assemble the pie
Roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Squish and join the dough ,if the pastry sheet break while rolling.Drape dough over a 9-inch pie pan. And then I placed the pie plate in freezer so that it will stay cold while I roll out the second pastry dough.Roll and flatten the second pie dough to form a circular sheet.Take the pie plate from freezer.Pour the apple filling into the crust-lined pie pan.Then place the second crust on top. Tuck dough under, and crimp edges with a fork or your fingers. You can seal the two parts together by pinching the edges into a crimped look using your thumb and forefinger, all the way around the perimeter of the pie. Start preheating your oven to 425 FDuring this time, I like to keep our prepared pie dish in Refrigerator.So that the butter will be solid and ready while we take this into the oven for baking.Note : At this point, keeping the pie in the refrigerator for 20 to 30 minutes or in freezerfor 20 minutes; this chills the fat, which ultimately increases the crust’s flakiness and helps the crimp hold it’s shape. Give Egg washBrush the top of pastry crust with egg wash.It will give a nice golden brown color and shine to the pie crust when it is baked.Sprinkle the top with some sugar (optional).This can bring a nice caramel flavor to the pie crust when it come out of the oven.Slice vents into the top crust so that the steam can easily evaporate through the top of pie as it bakes.
Bake the Apple Pie
Bake the pie at 425°F for about 20 minutes until the top and the edges become light golden/brown color.Then lower the temperature to 375°F and continue baking for another 35-40 minutes until the top layer is deep golden/brown color and the apple filling is bubbling.