This simple apple pie recipe reminds me of the fall season and Thanksgiving.
When I came to America and celebrated my first Thanksgiving meal, it’s the apple pie that I was most excited about. My American friend shared this recipe with me, but I made a few small modifications to enhance the flavor.
I hope you enjoy making this classic apple dessert as much as I do. For this recipe I used wheat flour from Poland called “Poznanska” type 500, but given that this an American classic, all-purpose is probably most suitable.
Still, try it out with the flour from Poland and see if you like the flavor as much as I do. I found that the crust turns out a little lighter than the one made from the all-purpose flour.
Apple Pie Crust
Ingredients
- 2 cups wheat flour (all-purpose or Polish type 500)
- 1 tbsp powdered sugar
- 1 cup cold unsalted butter
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- 1½ tbsp ice water
- ½ tsp salt
Instructions
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In a medium bowl, sift the flour, add the sugar, chop the butter into smaller chunks and combine all together using your hands.
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Add the salt, apple cider vinegar, lemon juice, and ice water, and using your hands knead the dough just until combined into a solid ball.
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Wrap it in foil and refrigerate the dough for at least 30 minutes. While the dough rests in the fridge, prepare the apple filling (see instructions below).
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Preheat the oven to 180° Celsius or 350° Fahrenheit.
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Remove the dough from the fridge, divide it in half and roll one portion flat (about ½ cm or ⅕ inch thick) using a rolling pin. Use plastic wrap to prevent the dough from sticking to your working surface and the rolling pin.
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Place the rolled out dough into a pie-baking dish.
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Cover it with a parchment paper and weigh it down with some rice or other lose grains.
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Bake the pie crust for 20-25 minutes.
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While the pie crust is baking, roll out the other portion of the pie crust dough in the same way as above.
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Once the crust is pre-baked (blind-baked), add the apples (see instructions below on how to prepare the apple filling).
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Cover the filling with the rolled out pie crust dough and remove the excess edges.
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Press the edges tightly together using a fork to make a nice pattern.
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Make 6-8 cuts in the top pie crust to allow for the steam to release during baking. You can use any extra dough to decorate the top crust of your pie.
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Bake for additional 30-35 minutes until the the pie starts to become golden in color.
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Remove from the oven and let it cool on your kitchen counter for about 15-20 minutes. Then enjoy with a scoop of vanilla ice-cream.
Apple Pie Filling
Ingredients
- 8-10 medium apples
- 2 tbsp brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tsp cinnamon
Instructions
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Fill a medium mixing bowl half way with water and add the lemon juice.
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Peal the apples, remove the core, slice them into small pieces and place them in the bowl filled with water.
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As you fill the bowl with the sliced apples, stir them to make sure they're covered by the water, this will prevent them from browning.
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Once you peal and slice all the apples, drain them using a colander and then leave the apples in the colander for at least 10 minutes so that the excess water drains.
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In a large skillett, over a low heat, melt the butter. Make sure not to burn the butter.
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Add the brown sugar and mix it with the melted butter.
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Add the apples, and using a wooden spoon, stir them so that they are mixed in with the butter and brown sugar. Increase the heat to medium and stir the apples for about 5 minutes or until they start to soften.
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Place them once more in a colander for a few more minutes so that any excess liquid drains.
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Your apples are ready to be added to your pre-baked crust (see instructions above) and you can finish baking your delicious apple pie.
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