Nothing says summer to me like apple pie.
Not the most difficult recipe in the world, and to be honest, I don’t have any tips or tricks to go along with this bad boy. I just really wanted an apple pie, and figured you all might want easy access to a classic recipe.
My craving for apple pie reached its peak around Independence Day. There’s not a lot worth celebrating this year, but we have to find pleasure in the small things. Otherwise, we’ll never make it out of this troubling time. I decided nothing could spoil this icon of Americana, so a few days before the holiday, I set up an online grocery order to get everything I would need.
Something I didn’t remember before going into this recipe is how time consuming it is. Forget the peeling and coring part — that’s a cakewalk compared to the amount of patience you need while baking. This is something I would recommend making while you work on other things because the time between steps is massive. Think, hours. All in, baking this guy took me an entire day. Granted, I did start pretty late in the afternoon and chose to let my pie cool overnight. But it still takes 5-6 hours, not including the apple bits.
And let me tell you, I regret nothing. This pie was exactly the comfort food I needed this summer. Just the right amount of tart from the apples, sweetness from the cinnamon and sugar, and of course, loads of butter. It took me right back!
All-American Apple Pie
4 pounds Granny Smith apples
2/3 cup sugar
2 tablespoons lemon juice
7 tablespoons unsalted butter
2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 sheets of frozen pie dough (or scratch, if you’re into that)
1 large egg, beaten
Turbinado sugar (optional)
- Peel, core, and slice apples into chunks, about 1/2 inch or so. In a large bowl, toss the apples with the sugar and lemon juice.
- Melt 4 tablespoons of the butter in a skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened. About 12 to 15 minutes. Add the flour, cinnamon, and salt to the apple mixture and stir until the mixture thickens. Remove from the heat and let cool completely.
- Place a baking sheet on the bottom rack of the oven, and preheat the oven to 425 degrees F. Roll out one portion of the dough on a slightly floured surface. Carefully transfer to a 9-inch, ungreased pie plate. Spoon in the cooled filling. Cube the remaining tablespoons of butter and add randomly to the mixture.
- Roll out the second portion of dough and lay over the filling. Press the edges of both pie crusts together and crimp using either your fingers or a kitchen utensil (I used a fork). Be sure to cut slits into the top pie crust to allow steam to escape.
- Brush the top pie crust with the beaten egg and sprinkle with the turbinado sugar. Chill in the fridge for at least 30 minutes to let the dough set back up and firm. This will help control the shape the crust takes on while baking.
- When the pie has chilled, put it on the hot baking sheet in the over and turn the temperature down to 375 degrees F. Bake for about one hour, or until the top crust has turned a delicious golden brown and there is evidence of some bubbling.
- Transfer to a rack and let cool completely to allow time for the filling to set, about 3-4 hours.