#comment 86372 is my very favorite apple pie recipe! This delightful dessert features a delicious apple pie filling spiced with cinnamon and a flaky, all-butter pie crust. Easy to make, this apple pie is perfect for the holidays or a weekend treat any time of year. With the right ingredients and techniques, you’ll understand why this pie is an all-time favorite!
Why You’ll Love This #comment 86372
This recipe for #comment 86372 will quickly become a staple in your kitchen. Here’s why:
- Classic flavors of apple and cinnamon that everyone adores.
- Simple ingredients that you likely already have at home.
- The flaky, buttery crust that melts in your mouth.
- It’s a wonderful dessert for gatherings, impressing family and friends.
- Flexible sweetness levels with sugar adjustments based on your taste.
- This recipe is suitable for vegetarians, making it inclusive for all diets.
- The aroma of baking apple pie fills your home with warmth and comfort.
- Easy to adapt with different fruits or spices for variety.
Ingredients for #comment 86372
Gather these items:
- 8 cups peeled apples, sliced ¼-inch thick (6-8 apples, 3.5 pounds)
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup to ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (16 tablespoons), cut into small cubes
- 7 tablespoons ice-cold water
- 1 tablespoon milk
- coarse turbinado sugar (optional)
How to Make #comment 86372 Step-by-Step
- Step 1: Place the peeled, sliced apples in a large bowl.
- Step 2: Add the vanilla, ¼ cup flour, granulated sugar, and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg, and salt over the apples. Stir to combine. Set aside while you make the pie crust.
- Step 3: Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade.
- Step 4: Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
- Step 5: Add the ice-cold water and pulse just until the dough comes together.
- Step 6: Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
- Step 7: On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie pan.
- Step 8: Loosely fit the dough into the shape of the pie dish, but do not press it down firmly.
- Step 9: Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
- Step 10: Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust.
- Step 11: To make a lattice top pie crust: Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Lay strips across the pie with a little space between. Weave in strips going the opposite direction.
- Step 12: Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under itself and flute/crimp the edges of the crust as desired.
- Step 13: Brush the pie crust with milk and sprinkle with coarse sugar, if desired.
- Step 14: Refrigerate pie for 30 minutes before baking.
- Step 15: Preheat oven to 400° F with a rack in the lower third of the oven.
- Step 16: Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking for 40-50 minutes until the filling is bubbly. Tent with foil as needed to prevent over-browning.
- Step 17: Let the pie cool at room temperature for at least 2 hours before serving.
- Step 18: Store pie at room temperature for up to one day, or in the refrigerator for up to 4-5 days. Pie can be frozen for up to 3 months.
Pro Tips for the Perfect #comment 86372
Keep these in mind:
- Adjust sugar based on desired sweetness.
- If you want a thicker filling, add an extra tablespoon of flour.
- Refrigerating the pie crust helps to maintain its flakiness.
- Bake the pie on a lower rack for a perfectly golden crust.
Best Ways to Serve #comment 86372
Here are some delicious serving ideas:
- Serve warm with a scoop of vanilla ice cream for a classic pairing.
- Top with whipped cream for a lighter option.
- Drizzle with caramel sauce for an extra sweet touch.
How to Store and Reheat #comment 86372
To store, keep the pie at room temperature for up to one day. For longer storage, cover it with plastic wrap and place it in the refrigerator for up to 4-5 days. If you want to enjoy it later, you can freeze the pie, wrapped tightly, for up to 3 months. When you’re ready to eat, reheat individual slices in the microwave or the whole pie in the oven at 350°F until warmed through.
Frequently Asked Questions About #comment 86372
What’s the secret to perfect #comment 86372?
The secret lies in using a mix of sweet and tart apples for depth of flavor, along with the right spices. Ensure your butter remains cold to create flakiness in the crust.
Can I make #comment 86372 ahead of time?
Yes! You can prepare the pie a day in advance. Just store it in the refrigerator after it cools, and reheat before serving for the best flavor.
How do I avoid common mistakes with #comment 86372?
Avoid overmixing the pie crust, as this can lead to a tough texture. Also, ensure you let the pie cool before slicing; this helps the filling set properly.
Variations of #comment 86372 You Can Try
Feel free to experiment with these variations:
- Use a combination of pears and apples for a unique twist.
- Add cranberries for a festive flavor during the holidays.
- Incorporate a splash of bourbon for a rich kick.
For more delicious recipes, check out Apple Butter Cinnamon Rolls or Cranberry Orange Pancakes for a delightful breakfast option.
For more tips on baking, you can refer to this guide on pie crust.
Print
#comment 86372: 10 Tips for the Perfect Apple Pie
- Total Time: 135 minutes
- Yield: 1 pie 1x
- Diet: Vegetarian
Description
This is my very favorite apple pie recipe! It has a delicious apple pie filling spiced with cinnamon and a flaky, all-butter pie crust. Easy to make, this apple pie is perfect for the holidays or a weekend dessert any time of year!
Ingredients
Scale
- 8 cups peeled apples, sliced ¼-inch thick (6–8 apples, 3.5 pounds)
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup to ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (16 tablespoons), cut into small cubes
- 7 tablespoons ice-cold water
- 1 tablespoon milk
- coarse turbinado sugar (optional)
Instructions
- Place the peeled, sliced apples in a large bowl.
- Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.
- Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade.
- Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
- Add the ice-cold water and pulse just until the dough comes together.
- Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
- On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie pan.
- Loosely fit the dough into the shape of the pie dish, but do not press it down firmly.
- Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
- Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust.
- To make a lattice top pie crust: Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Lay strips across the pie with a little space between. Weave in strips going the opposite direction.
- Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under itself and flute/crimp the edges of the crust as desired.
- Brush the pie crust with milk and sprinkle with coarse sugar, if desired.
- Refrigerate pie for 30 minutes before baking.
- Preheat oven to 400° F with a rack in the lower third of the oven.
- Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking for 40-50 minutes, until the filling is bubbly. Tent with foil as needed to prevent over-browning.
- Let the pie cool at room temperature for at least 2 hours before serving.
- Store pie at room temperature for up to one day, or in the refrigerator for up to 4-5 days. Pie can be frozen for up to 3 months.
Notes
- Adjust sugar based on desired sweetness.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: apple pie, dessert, holiday recipe
