Classic Apple Pie
My Mum was AMAZING in the kitchen. It wasn't uncommon for me to come home from school to find an unexpected baked goodie on the counter. I have a few favorites, yet one that I continue to make to this day is her Apple Pie Recipe.
It's a straight-forward recipe that's easy to make and, best of all, it tastes incredible!
As a side note, I have a post that gives you the step-by-step of how to create a jaw-dropping presentation using a store-bought pie crust. It's an easy technique that you can use to create lots of different patterns. Click HERE to see the post!
Preheat your oven to 450 degrees.
Wash, peel, and slice 6 large apples. Toss them in a tablespoon of vinegar to prevent browning.
Mix a combination of cinnamon, white sugar, and brown sugar. Sprinkle a bit in a pie dish.
Cover the apple slices with the remaining cinnamon sugar mix.
Powder the pie dish with flour. I like to put a spoonful of flour into my sifter and then just tap the sifter with my hand. It creates an even sprinkling of flour.
Put one of the Pillsbury Pie Crusts into the pie dish. Gently press your thumbs to match the "dimples" of the pie dish. Just be attentive not to press too hard that the crust ends up too thin.
Add the apple slices and smooth out so the top is as even as possible.
Dot the top with bits of butter. Set aside while you prepare the top crust.
In the fashion you prefer, put the second pie crust on top of the apples. Make sure there are spaces in the crust. If you decide to use the sheet of pie crust, you can cut several slits into the top.
Doesn't this pattern look amazing! Click HERE to get the step-by-step instructions.
Brush the entire top pie crust with egg white if you want a shiny appearance. This is optional yet it really does look super!
Bake for 15-minutes at 450 degrees and then reduce the oven temperature to 350 degrees. Bake for another hour at this lower temperature.
Keep an eye on the crust while baking. If it starts to brown too much you can loosely cover it with tin foil to slow down the browning.
When it's done baking, allow to cool for 15-minutes before cutting (I know, it's so hard to wait!).
Top it with ice cream and you'll be in heaven. I recommend Breyer's Vanilla Bean as a perfect compliment.
Good luck stopping at one piece (haha)!
If you enjoy this recipe, please check out my other posts here on FoodTalk as well as my website, AmericanSchoolofCharm.com. I'm also on HomeTalk and (coming soon) UpStyleDaily.com.
Classic Apple Pie
Recipe details
- 12 Slices
- Prep time: 30 Minutes Cook time: 75 Minutes Total time: 1 hr 45 min
Comments
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Hi. My Granny always had an apple pie in the freezer with my name on it, just in case. I sure miss her and her good cooking. I learned how to make it from my mom and her friend, out of necessity, you see. To my question. You had mentioned using vinegar to keep the apples from browning. Can you be more specific, because I just put them in water and that works well, as long as I hustle through the peel and slice bit. Do you add the vinegar to water? Also, I hadn't heard of putting flour and cinnamon mix in the bottom of the dish. Granny never took credit for her pies; blamed it on the apples. 🤔
Thanks for your time and tips. Ken M
I'm curious, no thickener? I admit I never have used Granny Smith for pies because I feel they stay too hard even cooked. Golden delicious make a good apple pie but I believe I still have used some thickener. Just curious if adding thickener is an unnecessary step.