How to Make the Perfect Apple Pie

perfect apple pie is all about the filling. This recipe uses a combination of Granny Smith and Honeycrisp apples for the perfect balance of sweet and tart. The key is to cut the apples into uniform pieces so they cook evenly. Be sure to use a sharp knife to get clean cuts.

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1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
Dough for double-crust pie
1 tablespoon butter
1 large egg white
Additional sugar


Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with 1/4 cup sugar mixture. Add dough to bowl; toss with hands until moistened.


In addition to the ingredients, you will need some basic Peak tools to make your apple pie perfect.
You will need a pie dish. We recommend using a 9-inch pie dish. If you do not have a pie dish, you can use an 8 or 9-inch cake pan, springform pan, or even a glass or ceramic baking dish. Just be sure whatever you use is oven-safe.
You will also need a pastry brush. This is for brushing the beaten egg on the crust.
A paring knife is necessary for peeling and slicing the apples.
A vegetable peeler will make quick work of peeling the apples.
A cutting board is always handy to have when cooking.
And finally, you will need an apple corer/slicer. This isn’t strictly necessary, but it will make things go a lot faster.

Preheat the oven

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine apples, sugar, flour, salt, lemon juice, and cinnamon. Pour filling into pie dish.
Dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Mix the filling

In a large bowl, mix together the sugar, cornstarch, salt, cinnamon, nutmeg and allspice. Stir in the apples and lemon juice. Pour into the crust. Dot with butter. Cut remaining pastry into 1/2-in.-wide strips. Arrange over filling in a lattice design. Trim, seal and flute edges. Bake at 375° for 50 minutes. Cover loosely with foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly

Roll out the dough

One of the keys to a perfect apple pie is a flaky, tasty crust. Some people are intimidated by making their own pie crust, but it’s really not difficult. Here is a simple recipe for pie crust dough that you can use for any type of pie.

-1 cup (2 sticks) unsalted butter, cold
-2 1/2 cups all-purpose flour
-1 teaspoon salt
-1 tablespoon sugar
-6 to 8 tablespoons ice water

1. Cut the butter into small pieces and place in a large bowl. Add the flour, salt and sugar and mix together with a fork or pastry blender until the mixture resembles coarse crumbs.
2. Add 6 tablespoons of ice water and mix with a fork until the dough comes together. If the dough is too dry, add more water 1 tablespoon at a time until it comes together.
3. Divide the dough into two equal balls, wrap in plastic wrap and flatten into discs. Refrigerate for at least one hour or overnight before using.

Line the pie dish

Before you do anything else, line your dish with one pie crust. You can use a store-bought crust or make your own, but either way, make sure it’s rolled out to about 1/8-inch thickness and big enough to line your dish with about an inch of overhang. Use your fingers to gently press the crust into the corners of the dish, then use a fork to dock the dough all over. Trim away any excess dough hanging over the edge of the dish, then refrigerate until you’re ready to fill it.

Fill the pie

There are many different ways to make the perfect apple pie, but one of the most important steps is to properly fill the pie. Here are a few tips on how to do this:

– Choose the right apples: For tart apple pies, use apples such as Granny Smith, Honeycrisp, or Braeburn. For sweet/tart pies, use a mix of apples such as Honeycrisp and Golden Delicious. For sweet apple pies, use apples such as Golden Delicious, Jonathan Apples, or Rome Apples.

– Do not overfill the pie: The filling should be heaping in the middle but not overflowing. About 2-2 1/2 inches is perfect.

– Dot with butter: This helps to create a nice flavor and also prevents the filling from bubbling over during baking.

– Use sugar and spices sparingly: Too much sugar will make the filling too sweet and can cause it to caramelize and burn during baking. The same goes for spices – too much can make the pie taste bitter. Just a touch of sugar and spice is all you need.

Crimp the edges of the dough

One of the most important steps to making a perfect apple pie is to crimp the edges of the dough. This will ensure that the filling doesn’t leak out during baking. There are many ways to crimp the dough, so feel free to get creative. Some popular methods include using a fork, pressing with your fingers, or using a pastry wheel. Once you’ve crimped the dough, brush it with an egg wash (a beaten egg mixed with a little water) and sprinkle with sugar. This will give your pie a beautiful golden color.

Bake the pie

Bake the pie on the lower baking sheet for about 50 minutes, until the crust is golden brown and the filling is bubbly. Rotate the pie halfway through baking so that it browns evenly. Let the pie cool on a wire rack for at least 1 hour before serving. Serve warm or at room temperature with ice cream or whipped cream.

Cool and serve

Once your pie is out of the oven, give it time to cool. This allows the ingredients to set and also prevents you from burning your mouth on hot filling. After it’s cooled, feel free to slice and serve. Many people like to add a dollop of whipped cream or ice cream to their piece, but it’s delicious all on its own.

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