Apple Pie Recipe – Apple Pie Crust and Filling Recipe
A really easy Apple Pie Recipe for Thanksgiving
Looking for a really easy apple pie recipe for the holidays? Here’s a really easy apple pie recipe. You prepare the apple pie for the oven within 30-45 mins and can have a hot homemade apple pie for your guests in no time! I’ve included 2 recipies – an apple pie filling recipe and an apple pie crust recipe.
I used to bake apple pies all the time for fun (when I had a larger kitchen) and I’ve included a lot of tricks and secrets in this apple pie recipe that makes it easier and foolproof.
Apple Pie Recipe Filling (for one 9 inch pie 6 servings)
2 teaspons of lemon zest
6-8 cups of sliced peeled apples (about 3 lbs of apples – I prefer Red Delicious Apples #4016)
2/3 cup of granulated sugar
1/3 cup of packed brown sugar
3 tablespoons of flour
1-2 tablespoons of corn starch
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
pinch of salt
1 tablespoon of unsalted butter
1 tablespoon of orange juice
Apple Pie Filling Recipe Instructions: For the apple pie filling – add sugar, salt, flour, lemon zest, cinnamon, nutmeg, corn starch and mix in a large bowl. Dice apples into 1 inch cubes and mix with your hand to coat all the apples with the the dry mixture. Add orange juice and toss again.
Easy Flaky Apple Pie Crust Recipe (Enough for top and bottom of a 9 inch pie pan)
Apple Pie, Cherry Pie, Blueberry Pie, Pumpkin Pie – you can use this same dough recipe for any type of pie.
2 1/4 cups of all purpose flour
1/2 teaspoon of salt
3/4 cup of unsalted butter (refrigerated)
6-7 tablespoons of cold water.
Pre heat your oven to 425F.Grease and flour a apple pie pan and set aside.
Apple Pie Crust Recipe Instructions place cold water in a bowl and add a few ice cubes to ensure it is really cold – this is key. Mix flour and salt in a large bowl and then using a knife or pastry cutter cut the butter into the flour mixture until they are the size of peas. Slowly drizzle a tablespoon of cold iced water over the mixture, then mix the pie dough. Repeat with the ice cold water until pie dough is soft enough for you to form a ball.
Rolling your Apple Pie Recipe Dough Crust
A really easy way to transfer the rolled apple pie dough to the pan. Cut the large ball of dough into 2 equal sized balls. Sprinkle water over your countertop and lay 2 large rectangular pieces of plastic wrap over the countertop. Flour the surface and place one of the apple pie crust balls on the plastic wrap. Take a rolling pin and flatten the dough vertically only until you reach 1 inch from the edge of the plastic wrap. Now use the rolling pin and roll horizontally until you reach 1 inch from the edges of the plastic wrap or when the dough is about 1/4 inch thick. Using the plastic wrap, lift the apple pie crust from the countertop and carefully flip it over the apple pie pan. Pour in the apple pie filling and dot with the tablespoon of butter. Repeat with the dough for th top of the crust. Take the bottom overhang dough and flip it over the top of the top layer, cut off any excess dough. (You may cut out decorative leaves with the remaining dough if you like). Cut a few openings for air vents for the apple pie. For the apple pie glaze, brush the top of the apple pie with milk and sprinkle with white sugar to help brown the top. Place apple pie in the middle rack of an oven for 45 mins – cover it with aluminum foil to prevent burning. After 45 mins check, take a fork and test if apples are soft. Remove aluminum foil from apple pie and bake till golden brown. Remove apple pie from oven and let rest for 10-15 mins. Serve your apple immediately with a scoop of vanilla ice cream.