Apple Pie Recipe :Apple Pie Ingredients

 Apple Pie Ingredients

These are the simple ingredients to make this top-rated apple pie recipe:

Apples: This recipe calls for eight small Granny Smith apples.

Butter and flour: The filling starts with butter and all-purpose flour cooked into a paste.

Sugars: A blend of white and brown sugar creates the perfect sweet flavor with a hint of warmth.

Pie crust: Use a store-bought double crust pie pastry or make your own at home.

Best Apples for Apple Pie

This recipe calls for Granny Smith apples for a couple reasons: Their firmness means they will hold their shape during cooking and their tart flavor perfectly balances out the sweetness of the sugar. Some bakers prefer using Granny Smith apples in combination with a slightly sweeter variety, such as Honeycrisp.

How to Make an Apple Pie

Here's a very brief overview of what you can expect when you make this old-fashioned apple pie at home:

Make the filling: On the stove, make a paste with flour and butter. Add the sugar and water and bring to a boil. Simmer, then remove from heat.

Assemble the pie: Press one crust into a pie plate. Place the sliced apples on the bottom crust. Use the top crust to make a lattice crust according to the recipe below. Pour the butter-sugar mixture over the lattice crust.

Bake the pie: Bake the pie in a preheated oven until the apples are soft and the crust is golden brown.

How Long to Bake Apple Pie

You'll bake the pie at 425 degrees F for 15 minutes, then you'll reduce the temperature to 350 degrees F and continue baking for 35-45 minutes. All in all, the pie will bake for about one hour, give or take a few minutes. You'll know the pie is done when the apples are soft and the crust is a beautiful golden brown color.

Does Apple Pie Need to Be Refrigerated?

Cover the cooled pie tightly with foil and store at room temperature for up to two days or in the refrigerator for up to four days

Ingredients

8 small Granny Smith apples, or as needed

½ cup unsalted butter

3 tablespoons all-purpose flour

½ cup white sugar

½ cup packed brown sugar

¼ cup water

1 (9 inch) double-crust pie pastry, th

Peel and core apples, then thinly slice. Set aside.

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.

Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.

Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.

Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.

Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.

Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.

Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.