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This step by step guide will show you how to bake an apple pie from scratch. This is the perfect recipe for a classic, homemade apple pie.
Checkout this video:
Ingredients
Ingredients:
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 (about 2 pounds)
Dough for double-crust pie
1 tablespoon butter
Additional sugar
Directions:
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 of sugar mixture.
Pie crust
Ingredients:
1/2 pound (2 sticks) unsalted butter, cold
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1/4 cup vegetable shortening, cold
1/2 cup ice water
Directions:
in a large bowl, combine the flour, salt and sugar. Cut in the butter and shortening with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough in half, shape into discs and wrap in plastic. Refrigerate for at least 1 hour before rolling out.
Filling
The possibilities for apple pie fillings are endless, but we love the classic combination of tart and sweet apples in this recipe. For the best flavor, use a mix of Granny Smith and Golden Delicious apples.
Peel and slice the apples, then toss them with sugar, flour, cinnamon, nutmeg, and lemon juice. Pour the filling into the prepared pie crust, then dot with butter.
Bake the pie until the crust is golden brown and the filling is bubbly. Serve warm or at room temperature with a scoop of ice cream or freshly whipped cream.
Topping
After the pie has baked for about half an hour, take it out of the oven and carefully lay over the top a sheet of foil, shiny-side down. (If you use dull-side down, the heat will reflect off and may overcook your crust.) Crimp the edges of the foil snugly all around so that steam can’t escape.
Bake the pie for another 20 to 30 minutes, until the juices are bubbling thickly through holes you’ve made in the foil with a paring knife, and the apples are very tender when pierced with a skewer.
Remove foil during last 10 minutes of baking to allow top to brown.
