An American classic, this is the BEST Apple Pie recipe. Tried and true, thinly sliced apples are layered in a soft, buttery dough before being baked into a flaky, crisp masterpiece. The only Apple Pie recipe you ever need.
Hey all! I’m back to baking pies and for those of you that have followed along on my blogging journey you know I’ve come a long way. From a reformed pie hater…or, actually, a person that feared pies….I have now fallen in love with the therapeutic process of creating a pie from scratch. I’ve perfected my pie crust and dove head first into this new found love….and I don’t have any plans to stop at all. There are so many difference pies to try and I’ve only attempted a handful of them so I can make them the very best I can. Like this one….the Very Best Apple Pie. It’s simple…stunning and so, so easy.
I tried a few different ways to bake an apple pie…from chunky apple slices, like my peach pie, that just slid apart when I cut a slice to a spiralized apple pie which made the slices way too thin and just made for a mushy mess. Then I just sliced the apples freestyle…thinly…but not too thin. Like maybe a 1/4 inch….and it ended up being the best way to make the Best Apple Pie.
I tossed those apple slices in a blend of brown sugar, tapioca flour (it’s the best way to ensure you don’t have a runny filling) and spices.
Poured the apples into my pie crust.
Topped the apples with the remaining rolled out dough.
Brushed with egg and sprinkled with sugar to ensure a crispy, golden, stunningly gorgeous crust. Can you tell I’m in love with this pie?
Poke a few holes on top so the steam has somewhere to go and pop in the oven.
This is a serious masterpiece…one that should grace any dessert table…or maybe just the cake stand on your kitchen counter. And believe it or not…it’s tied in first place right now with this chocolate pie for my favorite pie of all time. But that golden crust could clinch the title if you know what I mean.
- 1 pie crust recipe
- 5 pounds granny smith and HoneyCrisp apples, peeled, cored and sliced thin
- 1/4 cup brown sugar
- 3 tablespoons tapioca flour
- 1 tablespoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- juice and zest of one lemon
- 1 egg, lightly beaten
- 2 tablespoons turbinado sugar
- Preheat oven to 425 degrees.
- Lightly flour the work surface and dust the top of one of the dough disks with flour. Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and transfer to a 9-10 inch pie plate easing the dough into the corners and up the sides.
- Add the apples, brown sugar, tapioca flour, vanilla, cinnamon, nutmeg, lemon zest/juice and salt in a large bowl and toss to combine.
- Spoon the apples into the center of the pie plate and spread to form an even layer.
- Lightly flour the work surface and dust the top of one of the dough disks with flour. Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and gently roll out over the top of the apples.
- Trim the excess dough with a knife. Crimp the edges of the top and bottom dough together to seal.
- Brush the entire surface of the dough with the egg and sprinkle with sugar.
- Poke 3-5 small holes in the top of the dough to allow steam to release.
- Bake for 45-50 minutes or until golden brown and bubbly.
- Transfer to a wire rack to cool completely, approximately 4 hours or overnight.