Apple Pie
This homemade Apple Pie is loaded with apples that are covered in a brown sugar cinnamon sauce. The saucy apples are topped with a buttery, flaky pie crust and sweet vanilla glaze. Enjoy the warm smells of fall as the apple pie bakes. This apple pie is so delicious and perfect for the fall season.
It’s gotten cold here recently. Not snow cold, but in the mornings, frost has covered the grass. While I love summer, I’m ready for the cozy season. This apple pie reminds me of cozy season. It has all of the warming fall spices and makes your house smell amazing when baking.
When I think of apple pie, I usually think of the holidays – Thanksgiving and Christmas. I don’t eat apple pie really any other time of the year. To be honest, I’m not a huge pie fan, but apple pie and pumpkin pie are two pies I truly enjoy. My mom always made a pumpkin pie and apple pie at Thanksgiving, so every time I eat either one, I’m reminded of the pies my mom used to make. Hers were never from scratch, but you can get some really good store bought pies!
Like everything, I didn’t skimp on the apple pie filling in this apple pie recipe. It has a mountain of apples, so each slice is guaranteed to have plenty of apples, even after baking. The apples are coated in a sweet brown sugar cinnamon sauce that makes the filling irresistible.
The Details
Step 1:
The first thing you’ll want to do when making this apple pie recipe is to make the pie crust. The pie crust needs at least 2 hours in the refrigerator to get cold. Chilling helps harden the fats in the pie crust which will help prevent the crust from shrinking when baking. You can even make the pie crust a day or a couple days ahead of time. It’s fine to sit in the fridge longer.
To make the pie crust, use a pastry knife or fork to cut the butter and vegetable shortening into the flour/salt, until the butter/shortening is in pea size morsels.
Next, you’ll add in ice cold water. You want the water to be very cold so that it doesn’t melt the fat. Stir the water in with a wooden spoon or spatula until a dough ball forms. Use your hands to knead the dough, then divide into 2 pieces. Shape into a cylinder, then wrap with plastic wrap.
Refrigerate for at least 2 hours.
Step 2:
The next thing I like to do when making this apple pie is to make the apple filling. Like the pie crust, it needs time to cool. You can also make the filling up to a day or two in advance.
Apples are cooked in the skillet for 5 minutes with the brown sugar cinnamon mixture, which helps bring out the maximum flavor in the apple filling. Allow the filling to fully cool.
Step 3:
Once the pie dough and apple filling are ready to use, roll out the pie dough into 12-inch circles. This will fit perfectly into a 9-inch pie dish. You will have excess pie dough. This recipe makes a touch extra pie dough so that you have extra for decoration. You can use the extra for decoration on top, or you can wrap it up and freeze it for your next pie.
To transfer the pie dough, I like to gently roll the pie dough back onto the rolling pin, then transfer to the pie dish. Unroll the pie dough over the pie dish, tuck the dough down into the dish, then cut off the extra around the edges.
Fill with apple filling, then place second pie crust on top. Cut slits in the top pie crust to allow the steam to escape. Use your fingers or a fork to crimp the edges of the pie crust together.
To make the pie a nice golden brown color, brush the pie crust with a beaten egg before baking.
step 4:
Baking. This pie starts out at a higher temperature for 15 minutes, then the oven temp is lowered. This is to ensure the crust gets nice and crisp.
About halfway through baking, check the crust. If it is getting too dark, tent the crust or the edges with aluminum foil. This helps prevent the crust from getting darker.
step 5:
Making the Creme Anglaise Sauce. I know at this point you’re ready to be done, but I promise you, this sauce is worth it and it’s not too hard to make.
You’ll add the cream, milk, half the sugar and vanilla to a saucepan. Bring to a light simmer, then remove from heat and allow to sit for 10 minutes.
Whisk the egg yolks and remaining sugar, then pour some of the hot cream into the egg yolk mixture. Whisk to combine. Add another small amount of hot cream and whisk to combine. This helps to temper the egg yolk mixture so the yolks don’t scramble.
Add the yolk mixture into the cream, whisk to combine, then return to the heat for 5 minutes to thicken the sauce. Allow to fully cool.
step 6:
Serving. Yes, you made it to the final step! Now it’s time to enjoy!
Like I said, some of these things can be done a day or two in advance, which helps when making this pie. You can make the pie dough or the filling a day or two in advance, then all you have to do the day of is roll the pie dough out, fill and bake. You can even make the sauce a day in advance.
Let me know what you think!
If you make this apple pie recipe, let me know what you think in the ratings and comments below. I love hearing your feedback. Also, make sure you find me on instagram or youtube for the full baking video of this and more fun behind the scenes.
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Apple Pie
- Total Time: 5 hours
- Yield: 1 1x
Description
This homemade Apple Pie is loaded with apples that are covered in a brown sugar cinnamon sauce. The saucy apples are topped with a buttery, flaky pie crust and sweet vanilla glaze. Enjoy the warm smells of fall as the apple pie bakes. This apple pie is so delicious and perfect for the fall season.
Ingredients
Pie Crust
- 3 cups all purpose flour
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into cubes
- 1 cup vegetable shortening
- 1/2 cup ice cold water
Apple Filling
- 2 tablespoons unsalted butter
- 9 medium apples, peeled and chopped
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch + 2 tablespoons water
Egg wash
- 1 egg, beaten
Crème Anglaise Sauce
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup sugar, divided
- 1 vanilla bean, split lengthwise and scraped
- 3 egg yolks
Instructions
1.Pie Dough: In a large bowl, add flour, salt, cold butter and vegetable shortening. Using a pastry knife or fork, cut butter and shortening into flour, until butter and shortening are in pea size morsels. Pour in cold water and using wooden spoon or spatula, stir to combine, then use floured hands to knead pie dough together.
Divide pie dough into two pieces. Form each into a ball, then flatten into a cylinder. Wrap in plastic wrap and place in refrigerator at least 2 hours or overnight.
2. Apple Filling: In a large skillet over medium heat, melt butter. Add apples, sugar, cinnamon, salt, water and lemon juice. Whisk together the cornstarch and 2 tablespoons water, then pour into mixture (this thickens the filling). Cook for 5 minutes, stirring frequently, or until thickened slightly. Allow filling to fully cool. You can make this a day ahead and place in refrigerator overnight.
3. Preheat oven to 425F.
4. Roll each pie dough piece into a thin 12-inch circle (this will fit a 9-inch pie pan). If you choose to add decorations to top of the pie crust, you will have extra pie dough to do so. Carefully roll one end of the pie dough circle gently onto the rolling pin. Pick it up and transfer it to a greased 9-inch pie pan. Unroll the pie dough over the top of the pie plate. Carefully tuck pie dough into pie pan, then trim excess dough around edges.
5. Add apple filling to pie shell, then place 2nd pie dough on top. Use your fingers or a fork to crimp pie dough edges together. Brush the pie dough with egg wash. Bake in preheated oven for 15 minutes, then reduce oven temperature to 350 for remaining 40 minutes. Check the pie halfway through. If edges or crust is getting to dark, tent with a piece of aluminum foil. Allow pie to fully cool.
6. Crème Anglaise: In a medium heavy bottomed saucepan, add the cream, milk, 2 tablespoons sugar and the inside scraped part of the vanilla bean. Simmer over medium heat until mixture starts to bubble. Remove from heat and allow to sit 10 minutes.
-meanwhile, whisk egg yolks and remaining 2 tablespoons sugar in large bowl.
-once the 10 minutes is up, slowly, while whisking, pour a small amount of the hot liquid into the egg yolk mixture. Add another small amount of hot liquid to the egg yolk mixture, while whisking. This helps prevent the eggs from scrambling.
-pour the tempered egg yolk mixture into the hot cream mixture, while whisking.
-return to medium heat and cook additional 3-5 minutes, or until thickened.
-place a strainer over a bowl and pour the mixture through the strainer. Place the mixture in the refrigerator to cool. Allow to cool for a few hours before using.
7. Serving: To serve the apple pie, place a spoonful of Crème Anglaise sauce on bottom of plate. Place apple pie on top of sauce. Enjoy!
- Prep Time: 240
- Cook Time: 60
- Category: Dessert
- Method: Oven
- Cuisine: American
This is hands down the best apple pie I’ve ever made! The filling was packed with flavor, and the apples still had a nice bite. I used the crust recipe included, and it was incredibly flaky and delicious. I also appreciated the baking tips; they really helped me get the perfect pie. Thank you for a fantastic recipe – it’s going in my recipe box for sure!
Annie,
What an honor! I am thrilled that you enjoyed this apple pie and the crust so much! Thank you for making my recipe :).
-Jolene