A classic apple pie filled with granny smith apples in an easy buttery flaky pie crust.
Apple pie is not always easy to get right because so much depends on how sweet and fresh the apples are and how much water content they have. Sometimes the pie can turn out too sweet or not sweet enough or too liquidy. You could always cook the filling before assembling the pie, but I find that’s a lot of unnecessary work. It doesn’t have to be perfect, and a little liquidy is still good. Just taste the apples before using them. If they are sour, you probably want to choose different apples. Otherwise, you can gauge how sweet they are and adjust the sugar level to compensate.
I also make a blueberry pie using the same recipe for the crust but changing the filling by combining 6 cups fresh blueberries, ½ cup sugar, ¼ cup flour, ½ teaspoon cinnamon, and ¼ teaspoon salt.
Another variation on an apple pie is this even simpler Apple Galette, or this Apple Pie Without a Crust, or Graham Cracker Crust Apple Pie. I also love these Apple Blondies in the fall.
Apple Pie
Ingredients
Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 12 tbsps butter softened
- 6-8 tbsps ice water
Apple Filling
- 6-7 Granny Smith apples
- ⅔ cup sugar
- ¼ cup flour
- 1 teaspoon cinnamon
- 1 teaspoon cider vinegar
- ¼ teaspoon salt
Egg Wash
- 1 egg white
- 1 teaspoon water
Instructions
- In a large bowl, combine butter, flour, salt, sugar, and ice water. Wrap the pie crust in plastic wrap. Refrigerate for 20 minutes while making the filling or up to overnight.
- Peel and thinly slice the apples and place in a large mixing bowl. Add the sugar, flour, cinnamon, vinegar, and salt. Coat the apples in the mixture.
- Preheat the oven to 375° F.
- Roll out half of the pie dough for the crust. Trim and fit to the pie dish. Layer the apple slices in the pie crust. Roll out the second half of the pie dough. Layer the dough on top of the pie, folding the edges under. Decorate as you like.
- Using an egg white and water, make an egg wash and brush over the top of the pie. Place a large baking sheet on a lower rack in the oven as a precaution to prevent any overflow into the oven. Bake for 45 minutes to 1 hour or until golden brown on top. If the crust starts to burn, cover with tin foil.
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