One thing that I do quite often is bake apple pie and I think every person should have a staple pie recipe up their sleeve. To me, finding a random pie recipe off the internet is sketchy because you never know how it will turn out. However, I will vouch for this recipe until the day I die.
I originally came across this recipe on Allrecipes. I think it has to be one of their most popular posts, with over 14 000 people rating this pie. The recipe is called “Apple Pie by Grandma Ople” and is a recipe published by her granddaughter. The difference between this recipe and other recipes is you don’t mix anything with the apples. Instead, you make a lattice top over a pie dish full of apples and pour a caramel sauce over it. For years I have been following this recipe exactly as written.
With that being said, over some trial and error with this recipe I ended up making many revisions to include some traditional apple pie spice flavour. I find a mixture of cinnamon, nutmeg and allspice add a bolder taste and make all the difference. It’s also more fall appropriate for those of you who (like me) have been apple picking this season and now have way too many apples.
I’ve learned many tips for making this recipe come out perfect each time. For starters, the key to making avoiding a watery pie is to make sure it cools all the way through before you serve it. The sauce inside will mix with the juice from the apples and solidify only when it’s cool. I also prefer to use gala apples in this recipe over granny smith for a subtly sweeter flavour.
The best way to assemble this pie is to do a lattice top crust as the top layer and pour your caramel sauce over it. A lattice top is the easiest thing to do and you can quickly learn through a quick online tutorial like this one. If you’re SUPER lazy, I guess you could pour this filling overtop your apples and then use a regular top crust, but I really like the lattice top.
Remember to not let the browning of the crust be an indication for the readiness of the pie!! Judge if your pie is ready by sticking a skewer or butter knife through the apples. The baking time for pie always varies based on your oven. For the sake of putting a time, I ballparked the cooking time for a minimum of 50 minutes. Your pie is ready when a knife goes in smoothly and the apples are no longer crisp. If you do find your crust is browning fast, loosely cover it with a strip of tin foil to prevent burning for the rest of the baking process.
So basically, thanks to this Allrecipes post, I have found my staple apple pie recipe. This recipe is fool proof, fun, and dare I say yields the yummiest apple pie I have ever tasted? Below I have put the apple pie recipe with my revisions to it for you to try for yourself. I seriously think you should get off your ass and make this pie, not only because it’s apple season but because everyone should know how to make a killer pie. Happy baking!
Killer Apple Pie
Equipment
- 9 inch pie dish
Ingredients
- your favourite pie crust (enough for two, 9 inch pie plates)
- 1/2 cup unsalted butter
- 3 tbsp flour
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp cardamom optional
- 8 medium gala apples
- egg for egg wash
Instructions
- Preheat your oven to 425 F. Peel and core your apples and cut them into 1/8 inch thin slices.
- Place your apples in your pie plate lined with your bottom crust and make a lattice crust on the top. Put the pie on a baking sheet (preferably one with raised edges) to catch any drips during the baking process.
- In a medium sauce pan, melt the butter. Thourougly stir in the flour to make a paste then add in your water, sugars, spices and vanilla.
- Remove from heat and slowly pour on top of your pie, making sure none of the sauce runs over the edge and that the pie is evenly coated. Whisk the egg and with a basting or pastry brush, brush the edges of the pie with the egg wash.
- Place your pie in the preheated oven and bake for 15 minutes. After 15 minutes, reduce the heat to 350 and continue to bake for about 35-50 minutes or until a butter knife goes through the cooked apples easily.
- After baking, let your pie rest until completely cool (about 2 -3 hours) to ensure its not watery. Serve on its own or with ice cream 🙂
Subscribe to my blog via email and follow my socials to stay up to date with new creations!