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
- 6 large apples (3 Granny Smith with either 3 Yellow Delicious or 3 MacIntosh)
- 1 tbsp Vinegar
- 1/4 cup Brown Sugar
- 3/4 cup White Sugar
- 1 tsp Cinnamon
- Pillsbury Pie Crust
- 2 tbsp Butter
- 1 Egg (optional)
- Preheat the oven to 450 degrees.
- Peel and slice apples. Mix with vinegar to stop from browning.
- Mix cinnamon and both sugars in a bowl.
- Sprinkle 1 tsp of cinnamon sugar mix and 1 tsp of flour on the bottom of a glass pie dish. (Prevents sogginess)
- Mix cinnamon sugar mix and apples together.
- Put 1 pie crust in the glass pie dish.
- Add apple mixture. Smooth it out.
- Dot with 2 tbsp of butter.
- Top with 2nd pie crust in your preferred design. Make sure there are slits in the top crust.
- Brush with egg white. (Optional for a shiny crust)
- Bake at 450 degrees for 15-minutes then reduce the oven temperature to 350 degrees for 1 hour. If the top browns too quickly, place a piece of foil loosely on top and continue to bake.
- Take out of the oven and allow it to cool for 15-minutes.