8 Tips For The Perfect Apple Pie (Recipe Below)
1) USE THE APPROPRIATE TYPE OF APPLES – Ensures best texture and flavor.
a. Varieties that hold up well to cooking include: Granny Smith, Honeycrisp, Jonagold, Pink
Lady, Fuji.
b. Avoid Red Delicious and Gala - mushy.
c. For best flavor use two or more types, mixing tart (Granny Smith) and sweet
(Honeycrisp)
2) SLICE CONSISTENTLY – ensures even cooking.
3) PRE-COOK THE APPLES – puts you in control of the liquid and the apple texture.
a. Mix sugar, spices, thickener with apples slices in a microwaveable bowl.
b. Cook until limp ~4-8 min
c. Strain; and microwave the juices, until thick and syrupy. ~14-18 min.
d. Combine syrup and apples. Chill.
4) EGG WASH INTERIOR OF RAW CRUST & FREEZE – for 30 minutes before filling.
5) FILL, TOP, and RETURN to FREEZER for 10 minutes before baking.
6) START in HOT OVEN
a. Preheat to 400; Bake 15 minutes, bottom rack (helps crust get done)
b. After 15 minutes, turn heat down to 350 – bake until bubbles all over (typically another
45 min – 1 hr.)
7) REST PIE 4 HOURS before cutting.
8) EAT WHILE FRESH: within 1-2 days.
Apple Pie Recipe
3.5 lbs. Apples* (yield ~2.6 lbs. of peeled, cored, sliced apples)
2 T. Lemon Juice
½ c. Brown Sugar
½ c. Granulated Sugar
½ tsp. Salt
1 ½ tsp. Apple Pie Spice
2 T. Flour
2 T. Butter
1 tsp. Vanilla Extract
1 pastry crust prepared in a 9” deep dish pie pan
1 top pastry crust, or 1 top lattice crust, or 1 ½ cups of crumble topping
Egg Wash (1 egg, plus 1 T cold water, well beaten)
* See our apple pie tips for choosing apple varieties above.
Wash, peel, core, and slice apples, placing each variety into a separate microwaveable bowl. Sprinkle the lemon juice over the apples as you work to help prevent excessive browning.
Combine the dry ingredients and stir into the apple slices (still keeping each apple variety separate as they may cook at different rates).
Microwave the apples on full power, stirring occasionally, just until they lose their crispness and become slightly limp. (This typically takes 4 – 8 minutes, depending on your microwave, apple types, etc.)
Place cooked apples in a mesh strainer over a bowl and drain off the juices (the apple varieties can be combined at this point).
Collect all the juices into a microwaveable bowl, add the butter, and microwave on full power,
stirring occasionally, until the juices become thick and syrupy. This typically takes 14-18 minutes.
Stir the vanilla extract into the syrup. Pour the thickened syrup over the cooked apple slices.
Chill until completely cold before adding to the prepared pastry crust. (Filling may be made ahead and stored in the refrigerator for up to 3 days.)
Prepare the egg wash. Brush the edges and inside of the pastry crust with a thin layer of egg wash and place the crust in the freezer for at least 30 minutes before filling.
Give the apple mixture a quick stir and scoop the apples into the crust with a slotted spoon, leaving excess syrup behind.
Finish assembling the pie with the topping of your choice. Egg wash the top if using a pastry or lattice
top. Cut a few vent holes if using a solid pastry top. Then place the assembled pie in the freezer until the crust is firm.
Fully preheat oven to 400 F. Place pie on a baking sheet and bake for 15 minutes at 400 F. (Placing it on the bottom rack can help ensure the bottom of the crust bakes crisp.) Then reduce the temperature to 350F and continue baking until the filling is bubbly (it should be bubbling several places and near the center, not just around the edges). This typically takes 45 minutes to 1 hour at 350 F. If your crust is getting too brown, you may lay a sheet of foil over it.
Let the pie rest for 4 hours before cutting. It is best enjoyed when fresh, but it may be safely stored at room temperature for two days and then up to two more days in the refrigerator.