How to Make the Perfect Apple Pie

Get tips on how to make perfect apple pie with a flaky crust and juicy, flavorful filling.

Checkout this video:

Ingredients

For the crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/2 cup cold vegetable shortening, cut into small pieces
6 to 8 tablespoons ice water

For the filling:
8 cups thinly sliced Granny Smith apples (about 8 large apples)
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Dash of salt
6 tablespoons cold unsalted butter, cut into small pieces

Tools

In order to make a perfect apple pie, you will need the following tools:
-a pie dish
-a rolling pin
-a knife
-a cutting board
-a measuring cup
-ingredients for the pie crust (flour, salt, sugar, butter, ice water)
-ingredients for the filling (apples, sugar, flour, cinnamon, nutmeg, lemon juice)

With these tools and ingredients, you will be able to make a delicious and perfect apple pie!

Instructions

This is a guide on how to make the perfect apple pie.Ingredients you will need:pie crust, sugar, cornstarch, salt, cinnamon, nutmeg, apples.Step 1: Preheat oven to 375 degrees F (190 degrees C).Step 2: Put the pie crust in a pie pan.Step 3: In a large bowl mix together sugar, cornstarch, salt, cinnamon, nutmeg, and apples.

Preheat oven to 375 degrees F (190 degrees C).

Preheat oven to 375 degrees F (190 degrees C). I like to put the pie dish on a baking sheet – makes it easier to get in and out of the oven.

Mix sugar, cornstarch, salt, and nutmeg, and sprinkle over apples. Dot with butter. Place top crust over pie, and cut slits in several places. Crimp and flute edges. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown and filling is bubbly. Remove foil during last 15 minutes of baking time. Cool on a wire rack before serving.

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over apples.

In a small bowl, mix together the sugar, cornstarch, salt, and cinnamon, and sprinkle over the apples in the pie dish. Toss gently to coat the apples evenly.

Dot with butter.

Dot the entire surface of the dough with butter, using about 1 tablespoon in total. This will help create a crispy and flaky crust.

Roll out one pie crust and fit into pie pan.

Flour a work surface and rolling pin. Unfold the dough and roll it out into a 12-inch circle. Lift the dough often as you roll and add flour to the work surface to prevent sticking. Carefully transfer the dough to a 9-inch pie plate by rolling it up onto the rolling pin and unrolling it over the pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough even with the edge of the pie plate.

Trim even with pan.

Trimming the pie crust even with the pan ensures that your pie will have a nice, clean appearance. An easy way to do this is to roll the dough up onto your rolling pin, then unroll it onto the pie pan. Gently press the dough into the bottom and up the sides of the pan, then use a knife to trim off the excess dough even with the edge of the pan.

Pour apple mixture into the crust, and dot with butter.

Pour the apple mixture into the crust, and dot with butter. Then, place the top crust on top of the pie, and Crimp and flute the edges. Finally, cut slits in the top of the crust to allow steam to escape.

Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top.

To make the lattice top,start with 4 strips laid parallel to each other across the center of the pie. For the strips running perpendicular to those, pick up every other strip and lay it over the top, so that half of it hangs over each side of the pie. Gently press down all around the edge where the strips intersect. Weave remaining strips in and out – over two, under two – until lattice is complete. Trim strips even with pie plate. Crimp and flute edge.

Crimp and flute edges.

Once you have rolled out your two disks of dough, fit one into the bottom of your pie dish, leaving about an inch of overhang. Spoon the filling into the dough-lined dish, mounding it slightly in the center. Roll the remaining dough disk to a 12-inch circle. Place it over the filling and trim the overhanging dough to 1/2 inch beyond the lip of the pie dish. Tuck this overhang under itself so that the folded edge is flush with the rim of the dish. Crimp and flute edges. Cut slits in top crust to vent steam while baking.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Here are some tips for making the perfect apple pie:
-Use a mix different types of apples for the filling, such as Granny Smith, Honeycrisp, and Golden Delicious.
-Cut the apples into uniform pieces so they will cook evenly.
-For a double crust pie, use half of the dough to line the bottom of the pan, then fill with the apples. Use the other half of the dough to top the pie. Cut slits in the top crust to vent.
-Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
-If pie filling is bubbling out of the slits in the top crust, simply remove from oven and spoon back into pie.

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