Apple pies are a classic American favorite dessert and a definite favorite of my family’s. Especially the hubby. He absolutely loves fruit pies. And you know… happy husband = happy life.
Continuing with National Apple Month, I’m going to show you how to make this To Die For Apple Pie.
And trust me when I say this….. this pie, IS TO DIE FOR!!!! It’s so good and guarantee will be your family’s favorite pie. I know, I know. That’s a bold statement, but it’s true. I’ve made this pie so many times and every time, it was gobbled up in minutes. Add a heaping scoop of Turkey Hill All Natural vanilla ice cream and drizzle some caramel sauce. You’ll want to kiss me. But sorry. Only my hubby and 3 kiddos can kiss me, but you can thank me for this awesomeness. It’s that good!
So what makes this pie sooooo good that it’s to die for? Ummm, lemme see. Could it be the flaky, buttery, golden brown pie crust? Is it the slightly sweet and tartness of the apples? OOOOOoooooh! Or is it the delicious caramel oozy mixture?
HELLLLOOOO! ALL OF IT!
The kind of apples you use DOES make a difference.
The most commonly used apples for apple pies are the GRANNY SMITH. It’s tart and firm, so when baking, it holds it’s shape very well.
I’ve also experimented and used other apples like Gala, Fuji, Braeburn, and Honey Crisp. Some turned to delicious mush after baking and others are sweet while holding it’s shape like the granny smith apples.
I love a great balance of sweet and tart, so I’ve always used 2 kinds of apples. My favorites for this apple pie are the Granny Smith and Braeburn apples.
The Pie Crust
My favorite pie dough recipe is from Williams Sonoma’s, flaky pie dough.
It’s buttery, flaky, and so easy to make. Take a few minutes to gather the ingredients and a food processor. That’s it! If I’m short on time, I love using Pillsbury’s pre-made pie crust.
Sorry, but a great tasting and comforting pie should not be healthy. I make a lot of healthy treats, but not for pies. We usually eat pies around family gatherings and holidays, so no cutting back. There’s real butter and a lot of sugar.
Butter, cinnamon, sugar, nutmeg, and vanilla are cooked on the stove creating the most amazing aroma and flavor. It’s my magic sauce. The apples are then tossed in the warm mixture. Once the pie is baked and cooled, the sauce creates this caramel-like goodness.
What you’ll need:
Click on the video and watch how to make this delicious and to die for apple pie.
- large enough to cover 9-10 1/2″ pie plate and on top of pie
8-10 apples, depending on the size
- Granny Smith and Braeburn apples
- peeled and cut in slices
1/2 C unsalted butter, 1 stick
1/4 C all-purpose flour
1/2 C white sugar
3/4 C packed light brown sugar
1/4 tsp salt
1 1/4 Tsp pumpkin spice (or 1 1/4 ground cinnamon + 1/4 tsp nutmeg)
- place pie dough into the bottome of the pie plate, set aside
- if you’re making designs or lattice work, go ahead and prepare that ahead of time. place it in the fridge.
- Preheat the oven to 425 degrees F.
- Peel and cut the apples into slices. Make sure all the slices are even so that they can bake evenly. I prefer to cut mine with an apple slicer and then go back and cut them in half.
- In a medium pan on medium-low heat – melt butter
- add flour and whisk together to create a paste. Almost like a roux.
- add salt, cinnamon, sugars and mix evenly. Add nutmeg and mix together.
- add vanilla extract and mix constantly. This will prevent the bottom from burning.
- reduce temperature to low heat and let it simmer for 2 minutes. Occassionally whisking to prevent burning.
- Gently pour the sugar and butter mixture over the apples. Mix them together.
- Gently pour the apple mixture into the pie pan. Arrange the apples into empty crevices of the pie.
- Carefully cover the pie with a top layer of crust.
- Crimp the pie
- Brush the top of the pie crust with melted butter or egg wash.
- Generously sprinkle the top of the crust with cinnamon and sugar.
- Bake the pie in the preheated oven for 15 minutes.
- After 15 minutes, reduce the temperature to 350 degrees F and continue baking for 35 to 45 minutes.
- Let it cool for at least 8 hours or at least 4 hours in the fridge.
My family COULD NOT WAIT, so we dived in after the pie rested in the fridge for only 2 hours. IT WAS STILL SOOOOOO GOOOOOOOD! Of course, overnight would be better. The apple mixture will thicken creating a caramel goodness. But this pie never lasts longer than 1 day in my home.