Since I love the apple pie I decided to look up one of the original recipes for you guys, baking is not my forte but love eating dessert!
Today I’m gonna share with you two easy Apple Pie Recipes you can make at home. I’m pretty sure I’m gonna bake mines in this autumn season and if I don’t definitely will purchase mine.. lol!
INGREDIENTSFOR THE CRUST
- 3 c – all-purpose flour, plus more for surface
- 1 c – 2 sticks) butter, cut into ½” pieces
- 2 tbsp – granulated sugar
- 1/2 tsp – kosher salt
- 1 tbsp – apple cider vinegar
- 6 tbsp – ice water (or more, if needed)
FOR THE FILLING
- 3 1/2 lb – assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples)
- 1/4 c – packed dark brown sugar
- 2 tbsp – freshly squeezed lemon juice
- 1 tsp – cornstarch
- 1 tsp – cinnamon
- 1/2 tsp – pure vanilla extract
- 1/4 tsp – kosher salt
- 1/2 c – caramel, plus more for serving
- 1 egg beaten with 1 tbsp. water (egg wash)
- Coarse sugar, for sprinkling
- Ice cream, for serving
- * Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
- * In a large bowl, combine flour, sugar, and salt. Add butter and using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- * Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).
- * Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- * Preheat oven to 400° with a large baking sheet on the middle rack.
- * In a large skillet over medium heat, add apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt. Cook until liquid has thickened and apples are tender, 12 to 15 minutes. Let cool while rolling out dough.
- * On a lightly floured surface, roll out one disc of dough into a 12” circle. Transfer crust to 9” pie plate and gently press to fit. Trim edge to a 1” overhang, then tuck under itself and crimp edges. Layer apples on top of crust, then pour caramel over apples.
- * Roll out second disc of dough into a 12” circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction and lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining crust. * Trim strips and press into crimped crust. Freeze for 15 minutes or until crust is well chilled.
- * Brush chilled crust with egg wash and sprinkle with coarse sugar. Place pie plate onto preheated baking sheet and bake until crust is very golden and filling is bubbling, about 50 minutes. If crust starts to darken too quickly, cover loosely with foil. Let cool on a wire rack at least 2 hours before serving.
- * Serve topped with more caramel and ice cream, if desired.
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- 2 cups all-purpose flour
- ¾ cup butter, softened
- 2 eggs, beaten, divided
- ⅓ cup white sugar
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 2 pounds tart apples – peeled, cored, and sliced
- ½ cup sultana raisins
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
- * Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- * Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
- * Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.
- (Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
- * Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
- * Brush remaining beaten egg over the dough.
- * Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.
As I’m writing this I have such a craving to eat a delicious freshly baked apple pie with whipped cream on top and a cappuccino. Oh gawd I can picture myself already eating this as breakfast, yes you read that right..