Looking for a super-easy and sure-to-come-out-perfect every time recipe for apple pie? Then you’ll want to give this one a try!
I love to bake and cook, but I’ve never had the opportunity to make an apple pie. I figured I’d put my baking skills in action and try to do it!
Below you’ll find exactly how to make this beauty of a dish. It’s super easy and I tried to make my instructions as detailed as possible – in case you’re like me and this is your first time ever making an apple pie! If you have any questions, just ask in the comments!
Ingredients for pie crust (make 2 batches of this)
- 2.5 cups of flour
- 1 tsp of salt
- 1 tsp of sugar
- 2 sticks of butter
- ¼ cup of ice water (have ¼ more extra, just in case tot. I only needed ¼)
Ingredients For the apple mixture
- 8 Apples
- 1 large lemon
- 1 cup of sugar
- 2 tsp of cinnamon
- 1/3 cup of flour
For assembly and pie topping
- ¼ cup of butter, cubed
- Some butter, melted (to brush the top of the pie)
- Some sugar to sprinkle on top (totally up to your preference)
- Mixer and attachments. I used my Kitchenaid with the paddle attachment. It worked just fine! You could use a dough/pastry blender if you have one. That might be an easy option if you don’t have a mixer. If I had one, I probably would have just used it. I wasn’t sure if the paddle attachment on my Kitchenaid would do the job right, but it was all I had. Thankfully, it totally worked! I’ll be using it for any future pie dough I make!
- You’ll also need a pie dish. Mine is an 8inch.
- You will also need a pastry brush to brush the butter on top of the pie.
- Plastic Wrap
- Rolling Pin
- Knife or apple slicer. (the apples need to be peeled and cored). That apple slicer should cut them to 1/4 inch of thickness.
- Pie Saver (or pie sealer). This is sooo not necessary but you may want one to keep the pie in place once you slice it and store it.
- And, an oven of course :)
Instructions for Pie Crust
- Mix the dry ingredients.
- Add Butter (tip: dice up butter before you start anything. place in a bowl in freezer to chill)
- When mix gets crumbly (it is okay if all the butter isn’t fully broken down), add in ¼ cup of chilled water. Tip: like with the butter, add the water to the fridge to chill while getting your baking area ready)
Consistency of pie crust dough should be crumbly like this
- Take the dough mixture out of the bowl and place on plastic wrap. Make sure there is enough plastic wrap surface to roll out dough. Once the dough is transferred to the plastic wrap, fold the wrap over the dough loosely, leaving space around the dough. Or you could just place a new sheet of plastic wrap on top of the pie. Roll it out big enough to overlap your dish.
- Make the second batch of the dough, and repeat the process. Place both disks (mine were not perfectly round, so don’t stress that), in the fridge for an hour.
Once an hour has passed, take the two disks out of the fridge. Turn on your oven to 450 so it can preheat.Let the dough disks sit for about 10 min so that you can easily form them to the pie dish. If you try and do it right out of the fridge, they’ll be difficult to manipulate. You want them firm and cool, not room temp, so 10 min is enough for that.
Make apple mixture
- Peel, core, and slice your apples. I used this contraption, but you could do this by hand.
- Sprinkle juice of lemon over apples. This will help keep them from browning.
- Add in the rest of the ingredients – sugar, cinnamon, flour. And combine. Use a folding motion to do this as you don’t want to break up and mash the apples.
Assembly of the pie
- Place the first disk into the pie dish, press down into the curves of the dish and let the edges overflow. Don’t mess with those yet.
- Place your apple mixture into the dish now. Place the majority of the apple mix to the middle of the pie dish. This will allow you to close the sides of the pie crust easier.
- Now add in those diced butter cubes randomly. I actually forgot to do this and had to wiggle them through the slits I made to the top dough layer. So try not to forget this step or you’ll have a challenge later :) .
- Add the top dough layer, press rim to seal, and make any design you’d like. This was my first pie so I just used a fork.
- Cut slits to allow for steam release.
- With your pastry brush – brush melted butter on top. Sprinkle some sugar.
- Place in oven and let cook at that 450 degree for about 15-20 min. The timing for this depends on your oven. It took mine about 20 min. This step is just to get the top of the pie golden, like this
Once the top is golden, drop the temp to 350 and bake for about 55 min. At 45 min in (once temp is dropped), check to see if it’s ready. To check, use a thin knife or skewer to push through one of the slits. If you feel any resistance, like you feel you’re pushing through apples, let it cook for a bit more. At 45 min if you feel that resistance you shouldn’t need more then about 5-10 min more.
- Let cool
- And enjoy!
Super easy and pretty quick to make! All prep time (aside from setting the dough in the fridge) took me about 30min. I love quick recipes that produce awesome dishes!