Perfect Apple Pie
This apple pie recipe is as close to perfect as a traditional apple pie can get. It is easy to make and all of the ingredients are available all year round. There a a couple of 'secret' apple pie maneuvers in this recipe that make it great. People will rave about how your pie was tasty, the filling was firm and you could taste each apple.
"Very good pie...really delicious! The filling had great consistency, not too runny nor too gooey and the spice blend was really good. Precooking the apples separately allowed for full control of their texture. I followed the recipe as is except I used my own all butter pie crust and blind-baked the bottom crust to ensured that it would be crisp and flaky all the way through."- sgrishka
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|7 apples; large, a mix of sweet and tangy varieties is best|
|0.5 cup ofall purpose flour|
|6 tbsp ofButter|
|1 cupbrown sugar|
|0.25 teaspoonground cloves|
|1 pinch ofSalt|
|0.5 tspnutmeg; freshly grated if possible|
|1 egg white; beaten|
|2 tablespoonsDemerara sugar|
|1 boxprepared pie crusts; one crust for top and one for bottom or use your recipe for a fl|
Perfect Apple Pie Preparation
Peel the apples and slice into 1/3 inch think slices.
Bring the water and butter to a gentle boil.
When all butter is dissolved add all of the apple slices to the water and simmer for five minutes.
Lower heat to a gentle simmer and add cinnamon, cloves, salt and nutmeg, stir well.
Continue to simmer until apples are soft and lightly browned, about 6-7 minutes.
Add sugar and stir well. Continue to cook for another 2-3 minutes.
Add flour and stir well until all flour is distributed. Remove pan from heat.
Allow mixture to rest for 5 minutes.
Roll out pie crusts and place first crust in 9 inch glass pie plate.
Gently fold the apple mixture a few times to release steam and then spoon it into the pie crust.
Fill the crust with the apple mixture.
Add the top crust and pinch edges to seal. Make three 2 inch slits in top crust to release steam.
Tent loosely with foil and place in 400 degree oven for 20 minutes.
Remove the pie from the oven but do not turn off the oven.
Use a pastry brush to paint the top of the pie with the beaten egg white. Sprinkle the top with the Demerara sugar and return the pie to the oven uncovered.
Continue to bake until the pie top is browned, turning if necessary to brown all sides evenly.
Remove the pie from the oven and let rest for at least 2 hours before cutting (this rest ensures that your filling will hold together very nicely when cut and not slide around).
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