Recipe of the day: Apple pie

There’s nothing quite like the smell of freshly baked apple pie – it’s the ultimate comfort food, with a warm and cosy aroma that fills your kitchen and your heart.

This recipe is the perfect way to bring that comforting feeling to your own home. With a flaky crust, tender apples, and just the right blend of spices, this apple pie is sure to be a hit with your friends and family.

Whether you’re looking for a sweet treat to cap off a family dinner, or just want to curl up with a slice and a cup of tea on a chilly autumn evening, this recipe is the perfect choice.

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Apple pie

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Indulge in the warm, comforting flavors of this homemade apple pie recipe. Made with a flaky crust, tender apples, and the perfect blend of spices.

• Author: Natasha Kravchuk
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 recipe for double pie crust
• 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
• 1 1/2 tsp cinnamon
• 8 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1/4 cup water
• 1 cup granulated sugar
• 1 egg , + 1 Tbsp water, for egg wash

Instructions

1. Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
2. Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
3. Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
4. Sprinkle your work surface with flour and roll out the bottom pie crust to a 12″ diameter circle. Wrap it around your rolling pin to transfer it to the 9″ pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
5. Roll the second crust into an 11″ round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with the egg mixture.
6. Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.* Rest at room temp 1 hour before serving.

Notes

*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie. 

This recipe was found on Natasha’sKitchen.com

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