1.5 cups of sugar
3 tablespoons all-purpose flour
teaspoon salt teaspoon ground cinnamon 6 to 7 cups thinly sliced peeled Granny Smith apples (about 8 medium)
2 tablespoons lemon juice Dough for double-crust pie 1 tablespoon butter, melted
Directions: Preheat oven to 375°. In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice.
Add sugar mixture; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in.
pie plate. Trim even with rim. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling.
This is my Aunt Natasha’s Apple Pie recipe. I have been making this pie for years and it is always a hit! The key to this recipe is using Granny Smith apples.
They are tart and hold their shape well when cooked. To make the crust, you will need: 1 1/2 cups all-purpose flour
1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3-4 tablespoons ice water
In a large bowl, combine the flour and salt. Add the butter and mix with your hands or a pastry blender until the mixture resembles coarse crumbs. Gradually add enough of the ice water until the dough comes together in a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 2 days). For the filling, you will need: 6-8 Granny Smith apples, peeled, cored, and sliced thinly
3/4 cup sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine apples, sugar, flour, and cinnamon; mix well. Pour mixture into prepared crust. Cut remaining dough into 1/2 – 3/4 inch strips; place over filling. Crimp or flute edges of crust. Bake for 50 minutes or until crust is golden brown and filling is bubbly.
How Do You Keep the Bottom Crust of Apple Pie from Getting Soggy?
One of the most important things to remember when making apple pie is to keep the bottom crust from getting soggy. There are a few key things to remember that will help you achieve a perfect, crispy bottom crust. First, make sure your apples are nice and dry before adding them to the pie dough.
If they’re too wet, they’ll release moisture as they bake, leading to a soggy crust. Second, preheat your oven before baking the pie so that the heat can evenly penetrate the dough and cook it through completely. Finally, don’t over-bake your pie!
Remove it from the oven just as the filling is beginning to bubble; if you wait until it’s fully cooked through, the juices will have time to seep into the crust and make it soggy.
Should You Prebake the Bottom Crust of an Apple Pie?
Prebaking the bottom crust of an apple pie is not necessary, but it does have some benefits. Prebaking will help to keep the bottom crust from getting soggy once the filling is added. It also gives the crust a head start on cooking so that it will be nice and crispy when the pie is done baking.
If you are short on time, you can prebake the bottom crust and then add the filling and top crust later. Otherwise, just bake your pie according to recipe instructions.
What are the Best Apples to Use for Apple Pie?
The best apples to use for apple pie are Granny Smith apples. They are tart and have a firm texture, which makes them perfect for baking. Other good options include Honeycrisp, Golden Delicious, and Braeburn apples.
What Apples Should Not Be Used for Apple Pie?
There are a few different types of apples that are not ideal for apple pie. The first type is the Granny Smith apple. This type of apple is too tart and acidic for pie, and will make the filling taste sour.
The second type is the Red Delicious apple. This type of apple is too soft and mealy, and will turn to mush when cooked. The third type is the Braeburn apple.
This type of apple is too firm and crunchy, and will not soften up enough when cooked. The best apples for pie are the Golden Delicious, Honeycrisp, or Macintosh apples. These apples are all sweet with a little bit of acidity, and they cook up soft and tender without falling apart.
The Only APPLE PIE Recipe You'll Need
Apple Pie Filling Recipe
4-5 cups of thinly sliced Granny Smith apples
1 cup of sugar
1/2 cup of light brown sugar 3 tablespoons of all-purpose flour 1 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger 1/8 teaspoon of freshly grated nutmeg A pinch of salt
6 tablespoons of unsalted butter, cut into small pieces Method: Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the apples, sugars, flour, cinnamon, ginger, nutmeg, and salt.
Toss to coat the apples evenly. Pour the mixture into a 9 inch pie dish. Dot with the butter.
Place the dish on a baking sheet and bake for 50 minutes to 1 hour, until the filling is bubbly and the top is golden brown.
Best Apple Pie Filling Recipe
When it comes to apple pie, there are a lot of different ways that you can make the filling. Some people like to add in spices like cinnamon and nutmeg, while others prefer to keep it simple with just sugar and apples. However you like your apple pie filling, we’ve got the perfect recipe for you!
This apple pie filling recipe is made with Granny Smith apples, which are known for their tart flavor. If you prefer a sweeter apple pie, you can use Golden Delicious or Braeburn apples instead. We also like to add a bit of lemon juice to our filling, as it really helps to bring out the flavor of the apples.
To start, simply peel and slice your apples into thin pieces. Then, in a large bowl, mix together the sugar, cornstarch, salt, and lemon juice. Add in the apples and toss everything together until coated.
At this point, you can also stir in any spices that you’d like (we love cinnamon and nutmeg!). Pour the mixture into your prepared pie crust and bake according to your recipe’s instructions. And that’s it!
You’ll end up with a delicious apple pie that is sure to please everyone.
Dutch Apple Pie Recipe
1 / 3 cup flour
1 teaspoon salt
3 tablespoons butter 3 tablespoons sugar 2 tablespoons all-purpose flour
2/3 cup milk FILLING: 6 to 7 cups thinly sliced peeled tart apples (about 2-1/4 pounds) 1 tablespoon lemon juice 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons all-purpose flour CRUST: Pastry for double-crust pie Directions Preheat oven to 375°. In a small bowl, combine 1/3 cup flour and salt; cut in butter until crumbly.
Gradually add 3 tablespoons sugar, 2 tablespoons at a time, mixing well after each addition. Stir in 2 tablespoons of flour. Gradually add milk, stirring constantly until mixture forms a ball.
Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in.
pie plate. Trim even with rim. Line unpricked pastry with a double thickness of heavy-duty foil.
Bake at 375° for 8 minutes. Remove foil; bake for 5 minutes longer. Cool on a wire rack.: In large bowl, toss apples with lemon juice, sugar, cinnamon, nutmeg and 3 tablespoons flour.; Pour into crust.. Dot with butter.; Roll remaining pastry to a 1/8-in.-thick circle.; Place over filling.: Trim,. Seal and flute edge.; Cut slits in top.; Bake at 375° for 50 minutes or until crust is golden brown and filling is bubbly., Cover edge loosely with foil during the last 20 minutes to prevent overbrowning if necessary.
Best Dutch Apple Pie Recipe
There are many recipes for Dutch Apple Pie, but this is the best one that I have found. This pie has a sweet and tart filling, with a hint of cinnamon and nutmeg. The crust is flaky and buttery, and it all comes together to create a delicious dessert that your family will love.
Ingredients: 1/2 cup sugar 3 tablespoons all-purpose flour
1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled Granny Smith apples (about 8 medium)
1 tablespoon lemon juice For the crust: In a small bowl, whisk together 1/2 cup sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Set aside.
Preheat oven to 375° F (190° C). To make the crust: In a large bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender or 2 knives, cut in 1 cup cold butter until mixture resembles coarse crumbs.
Stir in 6 to 7 tablespoons ice water, 1 tablespoon at a time, just until dough comes together when pressed with fingers (do not over mix). Shape dough into two discs; wrap each in plastic wrap. Refrigerate for 30 minutes or up to 2 days before using.
On a lightly floured surface, roll one disc of dough into an 11-inch circle; transfer to a 9-inch pie plate. Trim pastry even with edge of pie plate; set remaining pastry aside for topping pie later. Prick bottom of pastry several times with fork; refrigerate while preparing filling.
Can I Substitute Natasha’s Apple Pie Recipe with David Bromstad’s Apple Crisp Recipe?
Traditional Apple Pie Recipe
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples (about 2 pounds) Dough for double-crust pie
1 tablespoon butter, melted Apple Pie is one of the most classic and delicious pies there is. This recipe uses thinly sliced tart apples, which are then combined with a mixture of sugar, brown sugar, flour, and spices.
The dough for the pie crust is also included in this recipe. Once the pie is assembled, it is baked until the crust is golden brown and the filling is bubbly. Finally, a tablespoon of butter is melted and brushed over the top of the pie for an extra bit of flavor and richness.
This is Natasha’s recipe for apple pie. It is a simple recipe that only requires a few ingredients. The most important ingredient in this recipe is the apples.
Natasha recommends using Granny Smith apples because they are tart and have a firm texture. Other types of apples can be used, but Granny Smiths are the best. To make the crust, Natasha uses all-purpose flour, salt, and butter.
She recommends using cold butter so that it doesn’t melt when it hits the hot oven. For the filling, she mixes sugar, cinnamon, nutmeg, and cornstarch with the apples. The filling should be thick so that it doesn’t run out of the pie when you slice it.
Natasha bakes her pies at 400 degrees for about 45 minutes or until the crust is golden brown and flaky. Letting the pie cool before slicing into it is important so that all of those delicious juices don’t run out. Serve with a scoop of ice cream or some whipped cream and enjoy!