The Perfect Apple Pie
Y'all, this really is the perfect apple pie. The crust is flaky and delicious. It works as the perfect compliment to the loaded apple filling.
Servings: 10 servings
- 1 recipe pie dough chilled and ready to go
- 8-10 granny smith apples
- 1 cup water
- 4 tablespoons butter
- ½ cup granulated sugar plus more for sprinkling in top
- ½ cup brown sugar I prefer a dark brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ cup cornstarch
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
Apple Pie Filling
In a small bowl, combine the ½ cup brown sugar, ½ cup granulated sugar, cinnamon, nutmeg, and cornstarch. Set aside. Place apples, water, and butter into heavy bottom saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, but being careful not to break up the apples. Now, add in the bowl of dry ingredients. Mix well. Continue to cook, stirring constantly for another 3 minutes. Remove from heat and allow to cool to room temp. Once it is cool, let's start on the pie crusts. Preheat oven to 375 degrees.Roll the bottom crust. Make sure the circle you roll is large enough to fit the pie pan with an inch all the way around of overhang. Press gently into the pie pan. Trim the edges as needed, or tuck them under like I prefer. Now, crimp your edges. Place the bottom in the fridge, letting it chill while you are prepping the rest of the pie. Now, decide how you want the top of the pie done. If you want to do latticework like I did, follow the instructions in the post. If you are doing the latticework, place the finished top in the freezer while you keep working on the rest of the pie. If you are just doing a regular crust, add it directly on top and crimp closed. If you are using cut out decorations, cut them out now.Mix your egg and 2 tablespoons of milk together in a small bowl and mix well. This is the egg wash. Brush the entire top with the egg wash. This isn't essential, but makes the prettiest golden crust!Sprinkle with a tablespoon of granulate sugar. Again, not necessary, but really good! Place in oven and bake for 15 minutes. Reduce heat to 350 degrees and continue baking another 30-45 minutes. I check with the color of the crust. You want a golden brown. A good way to check is by inserting a skewer into the apples. You want them to be tender, but still hold their shape. It will keep cooking once the pie is removed, so you don't want them too soft when you remove them from the oven. That is it. Your perfect apple pie is done! You can serve it immediately, or you can wait until it cools slightly. Chilling it overnight is also a good option. If I am being totally honest, I love apple pie for breakfast! We love to serve our pie with vanilla ice cream or whipped cream. It is good wrapped and stored in the fridge for up to 5 days.Now, sit back and enjoy. You deserve it!