This Apple Pie is made with pie crust from scratch. You need just 8 ingredients in total. Sweet apples covered in super flaky pie crust. With video!
Can you believe, that we have already arrived at the end of August? Me neither! It’s so crazy how time flies by.
Sometimes, I feel like a passenger of my life, and it goes by without consciously living or realizing it. It feels like I just wait for something in the future to arrive, and actually, I do.
I’m waiting for finishing my studies, achieving this or that in my job or business, vacation, or the best of all, the move to the US. You know when you sit in the waiting room at your doctor? I feel like that sometimes.
Like in a waiting room to my own life. Oh, I can’t tell how excited I am to move to the states! Then I stop waiting for something. Promised!
Although it is great to have goals it sometimes makes you living too much in the future. It accelerates you and the whole world around you when you are often in your own world in your head shaping the future.
But maybe I slow down a bit when fall and the cozy time a year starts.
I’m totally into fall baking, guys. Apple pie or pumpkin bread? Yes, please!
Apple Pie is considered to be a fall recipe, right? I think it has its high season around Thanksgiving. But I enjoy Apple Pie on a hot summer day as much as on a cold winter day. For me, it’s an all year classic. Like ice cream. Yes, I do eat tons of ice cream in winter. And I top my Apple Pie with tons of ice cream in summer and winter.
This Apple Pie recipe is super easy to make and the best I’ve ever made. I have to admit that I accidentally forgot to add cinnamon.
Must be cinnamon in Apple Pie? WOW. I could literally hear your big and loud „YES“ through the internet. Ok, I can fully understand this. I was on the same team. The there-must-be-cinnamon-in-apple-pie team.
But let me tell you something. Forgetting the cinnamon is that kind of situation where a mistake led to something great. Seriously.
I know that apples and cinnamon are a dream team but trust me on this. Apple Pie is really great without the cinnamon. I can highly recommend it to give it a try. And I go further. I can confidentially say (without getting red cheeks) that this is the BEST Apple Pie I’ve ever had!
Trust me, try it! What do you have to lose? If you miss the cinnamon, just sprinkle a bit on top of your Apple Pie slice.
If you don’t want to try it and want to add cinnamon to this Apple Pie recipe, I recommend going with 1 tsp cinnamon.
Enough from the irresistible apple pie filling. Let’s talk about the ultra-flaky and buttery double pie crust.
I think you can see in the picture how ridiculously flaky the pie crust is. The key to such a flaky pie crust is not to overwork it and give it a time to rest.
I prefer making a pie crust with a food processor. But you can alternatively make it with a pastry cutter or two forks instead. All methods are described in the recipe below.
The dough should have pea-sized butter flakes in the end. It is crucial not to work the butter into the dough accurately. When no butter flakes are visible, the pie crust won’t be flaky.
Then form the dough into two 1.5-inch thick discs. This makes it super easy to roll the dough after chilling. Don’t knead the dough, just bring it together that it holds together. It will be crumbly, but that’s ok. Wrap tightly in plastic foil and refrigerate for at least 2 hours.
I let mine overnight in the fridge. You can make the pie crust up to 4 days ahead.
When it comes to pie crust designs, let your phantasy roll. Braid it, make a lattice, just cut a few slits on top, cut out figures, or cut out the word Apple Pie. It’s up to you. I would love to see your creative creation.
I can’t say for sure which design is my favorite. I love them all. If you saw my other pie recipes, you will notice that my pies always look different. It depends on the filling and my mood.
But I don’t put so much value on the design anyway. Of course, I’m a food blogger and a foody, and it is in my DNA to love beautiful pie crusts, but I tell you what the most important thing is. That it’s delicious! Am I right??
I’m sure that you are going to love this Apple Pie recipe as much as I do because it is
• made from scratch
And? Do you already know how your Apple Pie crust should look like?
If you make this Apple Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
This Apple Pie is made with pie crust from scratch. You need just 10 ingredients in total. Sweet apples covered in super flaky pie crust. With video!
- 2+1/3 cups all-purpose flour (280g)
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 cup cold butter (226g)
- 6 tbsp cold water (90ml)
- 2.5 lbs sweet baking apples, sliced into 1/4 inch slices (1,1kg / 10-12 cups)
- 1/2 cup granulated white sugar (100g)
- 1/4 cup all-purpose flour (30g)
- 1 tbsp lemon juice (15ml)
- 1 large egg
- 2 tbsp water (30ml)
- 1 tbsp granulated white sugar
Make the double pie crust with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump. Watch the video to see the required consistency.
If you don't have a food processor, then make the double pie crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Divide pie crust in half and form 1- 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 4 days.
Preheat oven to 375°F (190°C).
In a large bowl stir apple, sugar, flour, and lemon juice to combine. Let stand 15 minutes.
Meanwhile, on a lightly floured surface, roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Spoon filling into the pie crust without any excess liquid. Discard any excess liquid.
Roll out second dough disc and place on top of the filling. Cut slits on top that the steam can escape, or cut the second dough disc into 1-2 inch strips and arrange in a grid on top of your filling by laying over and under one another carefully. Seal and flute the edges.
In a small bowl stir together egg and water. Brush on top of the cake and sprinkle with sugar. Bake for 45 minutes. Cover the last 10 minutes with parchment paper to prevent it from browning too much if desired. Let cool to room temperature and chill for 4 hours in the fridge. Store leftovers in an airtight container in the refrigerator up to 3 days.