There is something special about an apple pie. The smell of cinnamon and cloves mixing with sweet tart apples usually reminds me of crisp autumn days, but is equally welcome at a hot July picnic. The sight of beautifully formed pie crust surrounding a mountain of perfectly seasoned apples is pure art. And the taste. I’ll admit that cake will always be my first dessert choice, but fresh apple pie can take a close second.
Many people I talk to are intimidated by the idea of making pie from scratch. They believe it will take them hours, or be too complicated. Really, pie is humble and unfussy. I often think of the pioneers with their limited tools and ingredients creating pie for their families. They didn’t have Pinterest to inspire/intimidate them. They had but a few simple, fresh ingredients to make a dessert that was wholesome and worth celebrating.
Pie is the same today as it was 100 years ago. Whether you top with a rolled-out crust or an elaborate design, it is still just a basic dough, fresh fruit, and a few spices.
I encourage you to try your hand at making a pie this summer. Especially this delicious Classic Apple Pie. No matter how you adorn your pie, I can guarantee that it will taste incredible!
Classic Apple Pie
Prep Time: 30 minutes
Cook Time: 45-60 minutes
Total Time: 90 minutes
6-7 cups of apples: peeled, cored and sliced thin – about 5 Apples*
½ Cup Granulated Sugar
½ Dark Brown Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Flour
1 Tablespoon Pure Vanilla Extract
1 Teaspoon Cinnamon
¼ Teaspoon Cloves
¼ Teaspoon Allspice
Double Pie Crust (my recipe for a perfect pie crust)
*(I use a blend of apples for more flavor. Granny Smith, Jonathan, Jonagold, Honeycrisp, Yellow Delicious, Gala, Pink Lady, Braeburn and Cortland are all good pie apples).
- Preheat the oven to 425°.
- Peel, core and slice the apples and place in a large bowl.
- Add the rest of the ingredients and toss to coat the apples evenly.
- Place in a pie tin prepared with a bottom crust. Top with another crust. If using a full top crust, add a few slits for steam to escape.
- For a flaky crust, place the pie in the refrigerator for 20 minutes before baking. **
- Bake at 425° for 15 minutes.
- Reduce the oven temp to 375° and bake for 30-45 minutes, or until the top is deep golden brown and the juices are bubbling. If needed, loosely cover the pie with foil so the crust doesn’t burn. You know the pie is done when a knife can easily pierce the apple slices and the filling bubbles.
- Remove from the oven and set to cool to room temperature for a few hours before serving. This allows the pie filling to thicken slightly.
Serve topped with vanilla ice cream for a delicious treat.
Cover pie with foil and store at room temperature for up to 3 days, or in the refrigerator for 5 days.
** Pie crust gets its’ flaky texture as the cold fat in the crust (butter and lard) melt in the high temperature of the oven. This creates steam which lifts the dough and makes pockets of air in the crust. If the dough is not cold before it enters the oven it will produce a dense, tough pie crust. Always start with cold pie dough, handle it minimally, and take the extra time to cool your pie before baking.
Directions for Freezing Pie
Apple pie can also be made ahead and frozen unbaked. It tastes better as the crust remains flaky. Unbaked pies may be frozen for up to 3 months.
- Follow the directions through step 4.
- Wrap the unbaked pie tightly with two layers of plastic wrap. Wrap the pie again with tin foil, or place the pie in a gallon sized bag and seal shut.
- Freeze the unbaked pie on an even surface until firm. Pies may be stacked once they are frozen solid.
- To bake a frozen pie, place the unwrapped, frozen pie into the preheated oven and follow the baking directions above. You will need to add up to 30 minutes to the baking time at 375° and tent the pie with foil so the crust doesn’t burn while the filling bakes.
What will be your reason to make a Classic Apple Pie? A celebration? A Sunday meal? Or just a fun summer dessert. Whatever the reason, make sure to try this recipe soon!