I love pie. (I might have said that in my best Dean Winchester voice.) But my favorite pies are apple pies. Warm, delicious cinnamon apples with a flaky crust is my idea of heaven. There is just something about them that says “home”.
Making the best apple pie is all about the apples. I know, duh, right? I don’t have a favorite apple for my apple pie. I have made them with almost every apple. When picking your apples, the best apple pies are made with firm, dense apples. If it is squishy in your hand, it will have less juice and less flavor in your pie. The best flavored (and most complimented) pies usually have two different apples in them. Sweet and tart are the best combination. If you use 6-8 apples, use a 3:1 ratio of sweet to tart. (Example: 3 Fuji to 1 Granny Smith)
Once your beautiful apples are picked, use an apple slicer corer combo tool to get them ready to go in your pie. Keep your apples cool until you are ready to pour into pie. Once sliced and peeled, put them in a completed pie crust and finish your pie top lattice, then refrigerate while you make your syrup.
When you are ready and your oven is at preheated temperature, make sure you put your crust protector on the edges and place pie on a rack in the middle of your oven.
Then, it’s all about cooking and eating. Apple pie, apple pie a la mode, apple pie for breakfast, apple pie for dessert, apple pie with whipped cream and cinnamon. After that, it’s leftover apple pie. Don’t forget, these make the best gifts and are very easy to transport for pot lucks and picnics.
The most beautiful thing in the world is my grandmother’s apple pie.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
The BEST Apple Pie
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Ingredients
- 1 double pie crust recipe
- 6 sweet apples (Fuji, Gala, Red Delicious), peeled, cored and sliced
- 2 sour apples (Granny Smith, McIntosh), peeled, cored and sliced
- ½ cup unsalted butter
- 3 Tablespoons all-purpose flour
- ¼ cup water
- ½ cup white sugar
- ½ cup brown sugar, packed
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 Tablespoon pure vanilla extract
Instructions
- Preheat over to 425F.
- In a medium saucepan, melt the butter over medium high heat. Stir in flour to form a paste. Add water, white sugar and brown sugar, then bring to a boil. Reduce to low heat and let simmer, stirring often.
- Place the bottom crust into your pie dish. Fill with apples, mounded slightly. Cover with lattice crust and pinch edges of bottom crust with lattice pieces.
- Gently pour the sugar mixture through the lattice and coat the apples.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350F. Continue baking for 35-45 minutes, until apples are soft.
Notes:
- before making the sauce, have your pie crust ready to go and the lattice top already placed and pinched.
- use a pie crust cover or aluminum foil to keep crust edge from burning.
