Printable recipe cardNatashas Kitchen
Homemade Apple Pie
Original source
Natashas Kitchen on YouTubeEveryone needs this classic apple pie recipe for Thanksgiving! With a flaky pie crust and a surprisingly delicious apple pie filling, it’s a holiday must-try.
Everyone needs this classic apple pie recipe for Thanksgiving! With a flaky pie crust and a surprisingly delicious apple pie filling, it’s a holiday must-try.
Ingredients
12
Steps
13
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Ingredients
- 6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup of water
- 1 cup granulated sugar
- 1 egg + 1 Tbsp water for egg wash
- 2 1/2 cups all-purpose flour plus more to dust
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
- 6 Tbsp ice water (6 to 7 Tbsp)
Method
- Prepare the apple filling: peel, core, and thinly slice 6-7 Granny Smith apples, then cut into thin slices to yield about 7 cups. Mix apple slices with 1 1/2 tsp cinnamon and toss to coat.
- Make the apple pie sauce: melt 8 Tbsp unsalted butter in a medium saucepan over medium heat. Stir in 3 Tbsp all-purpose flour and cook for about 1 minute. Gradually whisk in 1/4 cup water and 3/4 cup sugar. Bring to a boil, then reduce heat and simmer for about 3 minutes, stirring occasionally. Remove from heat and let cool.
- Combine the apple slices with the cooled sauce, mixing well to coat all slices.
- Prepare the pie crust: in a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 Tbsp sugar, and 1/2 tsp sea salt. Add the cold, diced butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add 6 Tbsp ice water gradually, mixing until dough just comes together. Divide dough into two equal parts, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the first dough disk on a floured surface into a 12-inch circle. Transfer to a pie dish, gently pressing into the bottom and sides.
- Fill the pie with the apple mixture, spreading evenly, leaving a border around the edges.
- Roll out the second dough disk into an 11-inch circle. Cut into 10 strips with a pizza cutter.
- Create a lattice top: lay five strips across the filling, then fold back alternate strips. Place a strip of dough perpendicular across the center, then weave the remaining strips over and under to form a lattice pattern.
- Trim excess dough and fold or flute the edges to seal.
- Brush the top crust with a mixture of 1 beaten egg and 1 Tbsp water for a golden finish.
- Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the crust is golden and the filling is bubbly.
- Allow the pie to cool for at least 1 hour to let the juices thicken before slicing.
