This is the best Apple Pie you will ever have! The flaky crust is soft and buttery with a delicious apple filling. Every time I think about this pie, I feel like making it right away!
For the filling, you can mix different kinds of apples to get an amazing blend of flavors, or simply use the traditional Granny Smith apples, which are equally delicious and give the pie a tart touch.
The crust is super easy, and you can even make it a couple of days ahead and store it in the fridge. For the filling, halve, core and peel the apples. Thinly slice them with a sharp knife or use a mandolin to make the job a lot easier.
I just love this spicy filling! It is a perfect pie for any time of day, whether it is breakfast, teatime or even served as dessert. Everyone just loves it, so do not hesitate to make it!
To assemble the pie, roll out the dough, cut out a circle for the base, and strips for the lattice with the rest. I suggest placing the strips on a tray lined with parchment paper and keeping it in the fridge until needed. Line the bottom and sides of a baking dish with the cutout base and add the filling including the juices. Press it with your hands or a spoon so that all the apples fit in.
Weave the strips over the filling to make the lattice. Cut out the excess with a knife or scissors.
Fold the ends of the strips under the rim of the dish.
Crimp edges with your fingers to seal. This step is key if you wish to decorate the top of the pie.
The last step is optional, but it adds a personal touch to your pie. I chose leaves and pumpkins as decoration, which are quite representative of this season of the year, but you can use a cookie cutter with any shape of your choosing.
Brush the whole pie with egg wash and it is now ready to go into the oven. If you notice that the dough is soft, I recommend putting it into the freezer for a few minutes to firm it up before baking.
If the pie turns golden too fast after 30 minutes in the oven, you can cover it with tinfoil for the rest of the cooking time. It will be ready when the filling starts to bubble and the crust is golden.
If you try out this Apple Pie, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Ingredients
For the Crust:
- 320 g all-purpose flour
- 1 tbsp white sugar
- 225 g unsalted cold butter, cubed
- 3 tbsp cold water
For the Filling:
- 75 g white sugar
- 75 g light brown sugar
- 2 tsp cinnamon ground
- 1 pinch of nutmeg
- 1 pinch of ginger
- 1 pinch of ground cloves
- 2 kilos green or red and green apples, peeled, cored and thinly sliced with a sharp knife or mandolin (4 pounds)
- 50 g cornstarch (about 3 tbsp)
- To finish: 1 egg, slightly beaten (egg wash)
Instructions
- For the filling: Mix white and light brown sugar, cinnamon, nutmeg, ginger and cloves. Add the apples and mix to combine. Let it stand for at least 1 hour.
- For the crust: Mix flour and sugar. Rub in the butter until the mixture is crumbly. Add 3 tbsp water and mix until the dough comes together. If necessary, add 1 more tbsp of water. Do not knead. Divide the dough in two, the larger half for the base and the smaller one for the lattice. Wrap in plastic wrap and chill for at least 30 minutes.
- To assemble:1. Preheat the oven to 210ºC / 400ºF.2. Roll out the larger half of the dough and line the bottom and sides of a 22-24cm (9-10 inches) pie dish. Reserve and chill until needed. Roll out the other half and cut into strips. Place them on a tray lined with parchment paper and chill until needed.3. Add the cornstarch to the apple mixture and fill the prepared crust, including the juices. Press it with your hands or a spoon so that all the apples fit in.Weave the strips to make the lattice. Cut out the excess with a knife or scissors and fold the ends of the strips under the rim of the dish. Crimp edges with your fingers to seal.Optional: cut out shapes with a cookie cutter and decorate the edges of the pie.Brush the whole pie with egg wash and bake for 60-70 minutes, or until the filling starts to bubble and the crust is golden
