Apple Pie Easy Recipe

Apple pie Recipe

 Here is an easy recipe of apple pie in which crust is common as usual, we make in all kinds of pie recipes. In this recipe you would find a detailed description of how to make pie crust, an apple pie is a pie filled with apple and served with whipped cream or ice cream.

It is associated with American culture, is a simple but time taking recipe; first, you have to make the bottom and top crust that takes time as well baking takes your sumptuous time, but if you prepare crust before then it will save your time & you would feel it is the simple and easiest dessert you have tasted ever. you can make more easy cakes; Apple Dump Cake, Earth quack Cake, and Chocolate Mousse recipe.
Prep time: 1hr 30mins
Cook time: 1hr 15mins
Total time: 2hr 45mins      

Apple Pie
Apple Pie 


For the Crust:

2 ½ cups (298g) all-purpose flour
¾ tsp salt
1/3 cup (60g) vegetable shortening (optional)
½ cup (113g) cold unsalted butter
7-10 tbsp (99-142g) cold water

  For the Filling:
8 cups (964g) peeled, finely sliced apples
2 tbsp (28g) lemon juice
2 tbsp (14g) all-purpose flour
2tbsp (14g) cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp clove
2tsp vanilla extract, (optional)
2 tbsp (28g) butter, diced in small pieces

Take a mixing bowl to add salt and flour together, add cold shortening and butter. Cold butter and shortening are very essential, it helps to make flaky pie crust. Keep both colds in pie crust so that when they start melting in the oven they create flaky, tender layers of crust that are expected while making any kind of pie. Two crusts are required in the recipe a bottom and a top or lattice crust.

Use a fork to cut the fats into the flour so that the mixture resembles crumbs. Add 1 tbsp ice water at a time to fold the dough becoming into a ball. Use water according to the need. Do not overwork on dough; dough should not be sticky only handle enough to form balls.

Divide the dough into two parts and flatten each into a disc, an easy method for rolling out crust to easily transfer to the pie plate; take a damp kitchen towel lay it onto countertop place a large parchment paper over it, now use a rolling pin to gently press start from the center and work outward and make a large 13” circle.

Place the pie tin next to roll out pie crust grab the edges of the parchment paper and flip onto the pie tin now gently fit the crust into the bottom and peel off the parchment paper. Trim the edges so that they overlap the rim of the pan by an inch only.

To make the filling: combine the sliced apple and lemon juice in a bowl and wait for some time so that the apple releases its juices. In another bowl whisk flour, cornstarch, sugar, salt, and spices now sprinkle this mixture over the sliced apples stir to coat them.

To assemble the pie: fill the apple filling in the pie pan over the prepared bottom crust and top with the diced butter.

Roll out the top crust to an 11” and carefully place over the apple filling, pinch to seal overhanging bottom crust up and over the top crust. Use a fork to make a decorative crimp. Now prick the top crust with a fork make a vent to allow steam to escape or you can weave the lattice.

For extra crunch and shine brush the top crust with beaten egg white mix with 1 tbsp water. Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes reduce oven temperature to 375 degrees F bake for 40 minutes until bubbling inside the filling. Check after half an hour to cover the pie with foil or a pie shield to keep it safe from browning too quickly.

When the pie is done filling bubbling vigorously if you do not see bubbles it needs more time, remove from the oven, cool completely before slicing.

The slicing of any pie is a casing mess as the pie cools its filling continues to thicken. You can store leftovers in the freezer for several days.


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