There's nothing quite like the smell of homemade apple pie baking in the oven. It's a dessert you'll have to wait for that first bite. Whether you're aiming to impress guests at a holiday dinner or want to give your family something special, making an apple pie from scratch is a surefire way to please. Plus, it's a lot easier than you might think! Encased in a flaky crust with a mix of sweet and tart apples, this pie is sure to become a new favorite in your home.
Apples sure make a delicious dessert, whether it's in a pie, crushed, crispsor cobblerYou are going to love it!
Why you'll love this recipe
- Beginner-friendly and accessible to bakers of all skill levels.
- Includes a detailed breakdown of which apples are best to use.
- Delicious caramel apple variation so you can easily level your pie.
Apple Pie Recipe
When it comes to baking the perfect apple pie, choosing the right apples is crucial. Ideal apples for pie are those that provide a balance of sweet and tart flavors and retain their texture during baking, preventing the pie from becoming too mushy.
Which apple is best in apple pie?
Here's a closer look at some of the top choices for making pies:
- Grandfather Smith: A classic choice for apple pie, Granny Smith apples are beloved for their tartness and firm texture. They hold up exceptionally well in the heat, ensuring your pie has a nice texture with a bit of bite.
- Honeycomb: These apples offer a perfect balance of sweet and tart flavors with a crisp texture. Honeydew apples can make your pie filling incredibly juicy and flavorful, adding a natural sweetness that can reduce the need for added sugar.
- Golden Delicious: If you like a sweet pie, Golden Delicious Apple is a great choice. They have a mild, sweet flavor and a soft texture that crumbles slightly during baking, creating a smooth filling.
- Braeburn: Braeburn apples have a combination of sweet and tart flavors, a firm flesh that holds up well in the oven. They are great for adding depth of flavor to your pie.
- Jonagold: A cross between Jonathan and Golden Delicious apples, Jonagolds strike a nice balance between tartness and sweetness. They are juicy and hold their shape well, making them a great alternative to pie fillings.
Mix apple varieties
For a pie that's rich in flavor and has a complex texture, consider using an apple variety. Combining tart and sweet apples can give your pie a more interesting profile with varying levels of sweetness and acidity. A blend can create a more appetizing filling, with the different textures of different apple varieties melding together.
Caramel Apple Pie Variation
Absolutely! It includes a drizzle Salted Caramel Adds a wonderful richness to your apple pie and a hint of saltiness that complements the sweetness of the apples. You can mix about 1/4 cup of caramel with the apple filling before baking for a deeper caramel flavor, or drizzle 1/4 to 1/2 cup over the finished pie for a gooey topping.
Lattice vs non-lattice top
- Lattice Top: Knitting strips of dough allows steam to escape and creates a visually appealing pattern. Perfect for those who enjoy a little baking challenge and a beautiful presentation.
- Meshless Top: A hard layer of dough covers the pie, needing to be pulled out through small slits to release steam. This method is quick and easy, ideal for a simple, rustic look.
Venting is essential for non-mesh tops to prevent steam build-up. A few decorative slits or a magpie wind It can improve the appearance of your pie while ensuring an evenly cooked filling.
Homemade vs. store-bought crust
A Homemade Crust Store-bought crusts are a great alternative, offering control over flavor and texture, but saving you time. When it comes to store bought, our friends at Simply Recipes have an amazing one Taste-tested review The most common store-bought pie crust brand.
problem solving
- Crust browning very quickly: If you notice that the edges of your pie crust are browning too quickly while still baking, immediately cover the edges with strips of aluminum foil or use a pie crust shield. This can prevent further browning while allowing the rest of the pie to bake properly.
- Overfilling: Place a baking sheet or aluminum foil under the pie to catch drips and avoid a messy oven.
Tips from Chef Cayt
- Freshness Matters: Regardless of the variety, choose apples that are fresh and in season for the best flavor.
- Taste Test: If possible, taste the apples before using them in your pie. This can help you adjust the amount of sugar according to the natural taste and sweetness of the apple.
Storage and reheating instructions
- store leftovers, Covered, in Refrigerator Up to 5 days. Leftovers can be eaten cold or reheated in the microwave in 30-second increments.
- to coagulate, Completely cool. Wrap each individual slice tightly with plastic wrap. For added protection against freezer burn, use aluminum foil to wrap the slices with a second layer. Freeze for up to 3 months.
- to swallow, Transfer to the refrigerator and let thaw overnight, at least 12 hours. A slow thawing process helps maintain the texture of the pie.
- Reheat in microwave in 30-second increments.
