*Edited November 2014-Got a new camera and updated pictures!
First of all, I am so sorry for the lack of posts!! The past month has been a whirlwind, and I have so many recipes to share with you. Since Christmas is next week, I’m going to post some of my favorite sweet treats in the next few days. Get ready!
Here is the first installment of such posts: the best apple pie ever. Declaring a recipe as “the best ever” is a bold statement. I don’t take it lightly or use it often. I’ve made this pie over and over again, and each time the friends and family I share it with agree that it is the best apple pie. So, dear readers, today I’m going to share how to make this holiday staple!
So, what makes this apple pie so special? Let’s take a look at some key ingredients. The type of apple you use does make a difference. I use granny smith, but I’ve successfully made it with other varieties. As long as you choose a hard, tart apple, the end result will be delicious. Honeycrisp apples are great for baking as well.
The apples are tossed in an incredible mixture of butter and sugar which you boil on the stove, creating a caramel-like sauce. Cinnamon, nutmeg, and vanilla flavor this filling as well. I like to reserve about 1/3 of a cup of this filling to brush on top of the pie crust. With this trick, the top layer of pie crust becomes flavorful, sweet, and turns a beautiful golden-brown color.
Making homemade pie crust, in my opinion, is non-negotiable. I made two batches of my one minute homemade pie crust in the food processor. It only takes a few extra minutes to make your own, but the difference in flavor is undeniable.
No, this is not a “healthified” recipe. Yes, there is a LOT of butter and sugar. It’s a recipe I only make once, maybe twice, a year to share with family and friends on holidays, and I don’t cut any corners on it. Look no further for the best apple pie recipe ever–this is it!
The Best Apple Pie Ever
- 2 batches of my one minute homemade pie crust (or 1 if you roll it out very thinly!)
- 7-8 small granny smith apples, peeled, sliced, and cored
- 1 stick butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 heaping tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.
2). Preheat oven to 425F.
3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.
4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.
5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.
6). Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.
7). Allow the pie to cool before serving. Enjoy!
Serves: 8-10 people.
Recipe adapted from: http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/.
Adapted recipe courtesy of Audrey’s Apron.
438 thoughts on “The Best Apple Pie EVER.”
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Made this pie and it was delicious! Only change made was using half honeycrisp apples and half granny Smith. Turned out amazing!
I’m not a baker but holy moly! The thorough details in this recipe(including the dough) is so easy to follow. I’ve made this apple pie for 4 years now every Christmas and it’s such a favorite with my family! So amazingly delicious! I wish I could post a picture. I’m so proud!
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Can this pie be made a day ahead of time?
I make it the day ahead all the time. It’s perfect.
So i’ve been making this apple pie now for like 5 years and it never fails to impress!
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HELLO, THANK YOU FOR THIS VERY EASY APPLE PIE RECIPE, THIS IS MY FIRST APPLE AND IT SMELLS SOOO GOOD IM SURE IT WILL TASTE GOOD, I’M WAITING FOR IT
TO COOL THANK YOU VERY MUCH ERNIE RETIRED CARPENTER
What is one stick of butter? Where I live (On, Canada) the butter is sold in 1 pound (454g) sizes which is 2 cups of butter.
One stick of butter is 4 ounces here in the US.
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Can you freeze this apple pie filling? If so, how would you recommend??? This is my favorite apple pie recipe and wanted to go to an apple orchard soon… Thanks
This is my FAVORITE pie to make each year! I started making it about three years ago and it always steals the spotlight. My question is, how do you store this? I just made one and it’s late at night now. Should I leave it out and refrigerate at some point? Does your pie plate have a lid?
Thanks for sharing this beautiful recipe!
I’m sooooo glad you enjoy it!! Great question! I would leave it out overnight and you can refrigerate it tomorrow at some point if you’d like. It’ll be fine. I put saran wrap/press n seal on top of it once it has cooled. Hope that helps!