Great Apple Pie Recipes
Nothing is more America than an apple pie. Well, maybe hot dogs but we are talking about baked treats, so apple pie it is. One big surprise with an apple pie is just how easy it is to bake. There are not a lot of ingredients, the assembly is quick and easy, and apples are cheap and plentiful year round.
My grandmother made the best apple pie in the world. You can argue all you want but it’s true, her apple pie was amazing. Sadly, when she died, we never found a single apple pie recipe. Not even a scrap or a hint. She had made this pie so many times that it was natural to her, she knew exactly what to put into her pies. One of her secrets was her crust. It was made with lard and she would sprinkle sugar on the top crust before putting it into the oven. No frozen or pre-made crusts for her, and no shortening, only lard.
Which Apples To Use
The latest count (and yes, someone does keep track of these things) shows that there are over 7000 varieties of apples. While that may seem a bit mad, it can also cause some confusion when you are going to bake an apple pie. Which type should you use?
For the best tasting results you want to have a mix of tart firm apples and sweet firm apples. My grandmother used a mix of Granny Smith (tart firm) and Golden Delicious (sweet firm) because those two types were readily available. Which mix you use is up to you but most bakers use the half sweet, half tart mix.
Tart Firm Apples
- Granny Smith
- Esopus Spitzenburg
- Northern Spy
- Pink Pearl
- Ginger Gold
- Golden Delicious
- Pink Lady
Sweet Firm Apples
Golden Delicious, Ginger Gold and Jazz are the three most common sweet firm apples.
Other apples, such as the very popular Macintosh tend to bake down into a sauce before the pie is done baking. You may end up with apple sauce, making your pie a gooey, runny mess.
Classic Apple Pie Recipe #1
You can use one of the pie crust recipes found HERE. For both recipes you will want to make a double batch.
1/2 cup unsalted butter
3 tablespoons all purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
8 apples. Peel, care and sliced.
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
This recipe calls for making a lattice (woven) crust. Instead of mixing all of the ingredients together you layer the sliced apples in the pan, lattice the top crust and pour the remaining ingredients over the top.
Classic Apple Pie Recipe #2
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 apples. Peeled, cored and sliced.
1 tablespoon butter
1 teaspoon sugar
- Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.
Putting foil on the edge of a pie crust is a good tip for any pie recipe. While you want a crisp edge to your pie, the edges can burn. Always make sure to vent the upper crust if you are using a solid (not a lattice) crust. These can be slices at random locations or you can be creative and make specific shapes. Whichever style you choose won’t effect the taste.