Easy Apple Pie

Create a the best easy apple pie with our tips on selecting ideal apples, baking techniques, and achieving the perfect homemade pie crust.

Ingredients

Pie Crust

• All-Purpose Flour – The foundation of the crust that gives it structure while still staying tender.
• Unsalted Butter – Using cold butter is key to making pie crust. It creates the perfect flaky, buttery layers.
• Sour Cream – Adds just the right amount of moisture to make the dough extra tender.
• Egg – Brings everything together and gives the crust structure to hold up to that juicy apple filling.
• Ice Water – Brings the dough together without melting the butter.

Apple Pie Filling

• Apples – I like using a mix of tart and sweet varieties of apples so the filling is more balanced and flavorful.
• Ground Cinnamon – A cozy, warm spice that is essential in apple pie filling.
• Butter – Sautéing the apples in butter gives the filling a nice texture and adds rich flavor.
• Brown Sugar – Adds a caramel flavor that complements the cinnamon and apples.
• Lemon Juice – Keeps the filling from being too sweet and also prevents the apples from browning.
• Flour – Thickens the filling so it holds together when the pie is sliced.

Egg Wash

• Egg – Brushed on the crust before cooking so that it turns out a lovely shiny, golden-brown color.
• Water – Loosens the egg so its easier to brush on the crust.
• Sugar – Adds sparkle and just a hint of crunch.

How to Make Apple Pie

1. Make crust dough: In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces. Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse till almost combined.

2. Form into 2 disks and wrap with plastic. Refrigerate for one hour or up to overnight.
3. Make apple filling: Melt butter in large sauté pan. Add apples, cinnamon, and salt and sauté on medium for 5-7 minutes. Stir in brown sugar, and lemon juice.

4. Add flour and cool: After about 3 more minutes, the apples should be al dente. Using a sifter, sprinkle flour, a little bit at a time, over the apples stirring constantly so that the juices thicken into a smooth sauce. Set aside to cool

5. Roll out bottom crust and transfer to pie plate. Poke bottom with a fork. Fill pie crust with cooled filling.

6. Make the lattice crust: Roll out top crust and cut into 10 strips. Weave lattice top by laying 5 strips across the top, then fold 2 (every other one) back on its self, lay a strip down running perpendicular in the middle, and then unfold the 2 strips. Now fold the alternative 3 strips back on themselves, working out from the middle. Repeat the pattern on both sides.

7. Top pie with lattice crust: Crimp the edge of the crust being sure to seal top to bottom. Brush with egg wash and dust the top with sugar.
8. Bake in a 425°F oven for 15 minutes, then reduce heat to 375°F and bake for 30-40 minutes or until the pie is golden brown. Allow to cool before cutting.

Looking for more cozy fall desserts to make? Try my Mini Pumpkin Cottage Cheese Cheesecakes, Pecan Pie Bars, and Cranberry Orange Rolls.

More Apple Desserts to Try

• Apple Cider Donuts
• Apple Fritter Bread
• Mini Apple Upside Down Cakes
• Apple Upside Down Cake
• Stuffed Baked Apple Crisp