Recipe and Tips to Make Apple Pie Easy & Turn Out Perfect

apple pie easy

Here’s everything you need to know, step by step, to bake the perfect apple pie. This recipe and professional tips make apple pie easy.

What are the best apples for apple pie?

An apple pie easy tip for perfection is to know which apples create the right taste and texture for your pie. Pastry chef Anna Olson recommends Mutsu (Crispin), Granny Smith, Royal Gala, Honey Crisp or Cortland apples. For the best taste & texture in apple pie, the Washington Post recommends mixing 3 different kinds of apples.

What are the worst apples for apple pie?

Gala and Fuji apples are the worse apples for apple pie because they are too soft and don’t hold up when cooked so long. The Washington Post reports that MacIntosh apples are too mushy inside the pie and Red Delicious apples lack flavor. Since these are the kinds of apples found in most grocery stores, you may have to hunt for the best apples.

How many apples do I need for apple pie?

A pound of apples will yield 3 cups of apple slices. Most recipes call for 6 cups of apple slices for an apple pie which is 2 lbs, or 5 medium apples.

Should I cook the apples before I making pie?

It’s not necessary to make a pie filling with your apples first. The apple slices will cook inside the pie crust. However, pastry chef Anna Olson has discovered that simmering half of the apple slices in a pan for about 10 minutes “allows some of the juices to evaporate so you don’t get a soggy crust, and concentrates the flavor of the apples.”

How do you keep the bottom of an apple pie from getting soggy?

Here are 2 ways to keep the bottom crust from getting soggy on an apple pie easy.

  1. Pastry chef Anna Olson recommends simmering half of your apple slices in a sauté pan for about 10 minutes to evaporate some of the juices. Then sprinkle 2 Tbsp of rolled oats on the bottom pie crust to absorb the extra juices.
  2. Bon Appetit recommends tossing the apples with the pie filling ingredients (spices, flour, butter, sugar) and let it sit overnight so the sugar will draw out the juices.

How to keep the apples from browning before I make pie?

This is an apple pie easy tip to keep apples from browning. While you peel and slice the apples, put them in a bowl of water to keep them fresh. (It’s oxidization from the air that makes them brown.) When all of the apples are prepared, drain the water from the bowl. Add 1 Tbsp of fresh lemon juice and toss the apples until they’re coated.

How should I serve apple pie?

How to serve apple pie is a personal preference. Back in the day, apple pie was served all on it’s own. No one expected anything to go with it. Then diners started serving pie a la mode, and families started adding vanilla ice cream on the side, too. Our favorite: cinnamon ice cream made without an ice cream maker.

Or try McCormick’s Vanilla Bean Whipped Cream: beat 1 cup heavy cream, 1/4 cup confectioners’ sugar, and 1 teaspoon McCormick® Vanilla Bean Paste in medium bowl with electric mixer on high speed until stiff peaks form. Cover and refrigerate until ready to serve.

Since the 1800s many Americans served sharp cheddar cheese on top of their apple pie slice, especially if the pie was still warm enough to melt the cheese. You can also serve the cheddar on the side.

Print
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Apple Pie


  • Author: Domino Golden Sugar
  • Total Time: 1 hour 10 minutes
  • Yield: 8 Servings 1x

Description

This is the classic, traditional American apple pie recipe that everyone adores. 


Ingredients

Units Scale
  • 1 prepared 9-inch double-crust pie pastry, divided
  • 2 pounds apples, peeled, cored and thinly sliced
  • 1 tablespoon lemon juice
  • 3/4 cup Domino Light Brown Sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon allspice
  • 2 Tbsp rolled oats

Instructions

  1. Preheat oven to 375 F. Line 9-inch pie pan with half of the pastry then prick bottom and sides with fork. Sprinkle with oats to absorb apple  juices.

  2. Toss the apples in the lemon juice. Simmer half of the apple slices or about 10 minutes.
  3. While the apple slices simmer, mix the brown sugar, flour, butter, cinnamon, nutmeg, allspice, salt and lemon zest in a bowl. Remove apple slices from pan with slotted spoon and add to bowl. Add uncooked apple slices to bowl too and toss to coat.
  4. Spoon the apples into the pie crust. Dot with butter.
  5. Top with remaining pastry. Trim and flute edges with fork. Cut small slits in top crust to allow steam to escape.

  6. Put pie on parchment lined baking sheet to catch spills. Bake 45-55 minutes, or until crust is golden.

  7. Allow to cool for 2 hours. Serve warm or at room temperature.

  8. Cover and refrigerate leftovers.

Notes

We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 277
Source

Recipe and photo courtesy of Domino Golden Sugar

It’s your turn.

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