The Best Apple Pie EVER.

*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!

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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!

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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.

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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.

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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.

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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

Ingredients:

  • 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.

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391 thoughts on “The Best Apple Pie EVER.

  1. Best pie ever!! I made the crust without the food processor, I just put the sticks of butter in the freezer for 15min and then cut it into the flour. It was easy and fast and super delicious!!!! Love this recipe my new go to!!

  2. I got so many compliments on this pie today! It really was the best apple pie ever!! My 13 year old son and I made it together and he wants to make it for Christmas too!!

  3. How long would you normally let this pie cool before serving? I’m planning to make this for Christmas dessert and am not sure if I should make it the night before or the day of!

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  5. Hi Audrey, Iam planning to make mini pies. Is it possible to make mini pies with the same recipes ? What tempeture should I use and the same cooking time ?

    • What a neat idea! I haven’t tried it personally so I’m not exactly sure how to advise you. My guess is you can keep the temperatures the same but reduce the amount of time the pies bake after you reduce the heat down from 425. I would keep an eye on them and poke the apples with a fork to check for doneness every once in a while. Again, just a guess. You don’t really have to worry about overbaking other than the crust getting too brown, so I think there’s quite a bit of wiggle room. When in doubt, cook it longer and cover the crust loosely with foil so it doesn’t burn. I hope that helps!

  6. Hi there, my store didn’t have the pastry and I don’t have a food processor so opted for crumble. Can I I follow the same for the pie with crumble instead of pie crust! Feeling lost while trying to make it now 😦

    • I’m not sure what you mean by crumble. Do you have a recipe for that which you’re following separately? You can still make the crust without a food processor if you’d like! So you have a pastry blender to help cut in the butter? You can even use 2 knives but it’ll take longer.

      • Sorry I was in a rush when I typed it that I didn’t explain myself properly. I meant that I decided to do an apple crumble instead of an apple pie. Anyways I’ve made it now and it seems okay.

        But I was a little confused when making the filling as when I melted the butter and then added the 3 tbs of flour. The result was very liquidy so I read the recipe and it said that it should be of a paste consistency so I kept adding flour to get the paste like consistency. So altogether at the end I definitely did not end up with a caramel mixture but more of a paste lol, not to mention I added a heaped tbs of cinnamon and not a tsp. Valuable lesson I learnt tonight was never to bake in a rush! What a disaster. Do you think with all these errors theres a chance it will still come out good? :/ lol

  7. This came out awesome- I did try to use gluten free flour and the taste was different than a standard pie- but the overall outcome was great! The caramel sauce is killer.
    Thanks for sharing!!

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  9. The instructions just say “prepared pie crust”. Do you pre-bake your crust? If so, how do you recommend doing it?

    • No not prebaked, that was really a reference to just having already made the pie crust if you’re making it. Otherwise store bought is fine and you don’t need to prebake that either!

  10. It’s a good pie I’ve been making this one for yrs as my husband and I are diabetics I sub the sugar with splenda and the brown sugar with the splenda brown sugar it’s wonderful. I use the same measurements but I don’t cook them. I mix together my dry ingredients toss the apples in it place in pie crust and bake. I thought I’d share this with my diabetic brother and sisters. Oh yeah,dot the pie with the butter before adding top crust

  11. I have found sautéing the apples after making the butter/sugar sauce insures that the apples are tender. I presonally don’t care for crispy apples in my pie. Using dark brown sugar ensures a nice caramel flavor. I also add a splash of Calvados (apple liquor) in the skillet as well.

  12. Hello! I wanted to know if I can make this pie, a day ahead? Or the night before a party? Will it hold up well or will it get soggy? If I do make the night before, should I store it in the fridge or on the counter?

    • You can definitely make it the night before or the day before! That’s actually what I usually do and it turns out great. You can keep it on the counter if you’re eating it in the next day or so.

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  14. This is about the third time that I’ve use this recipe and crust recipe as well. It is absolutely the best ever. Always rave reviews. Thank you so much for sharing this. ❤️❤️

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  16. Is it possible to freeze this pie unbaked? I often do that with apple pies but not sure what the consistency of the cooked apples would be after being frozen.

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