Apple pie is an all time favorite dessert and is one of the most famous pie recipes. It is made with pie crust and apple cinnamon filling. Frequently, it is topped with ice cream and cheese. You will, however, need a little extra time to prepare it. To cut a few corners, a store bought pastry crust will do. If you love baking, you will certainly want to make your own pie crust from scratch. It sounds complicated, but it is easy and simple. The only problem you may encounter is rolling out the dough. Depending on the environment, sometimes the pie crust melts, and it is difficult to work with. The tip is, make sure the pie crust is cold when rolling it out. Keep this in mind, and be sure to leave it the fridge for at least an hour.
To eliminate the gap between apples and pie, we use a process called macerating. This involves letting the apples sit at room temperature while the liquid drains off. The cornstarch also helps this process. Serve your apple pie hot or cold. You will not regret this fantastic dessert.
[btn color=”orange” target=””]Ingredients:[/btn]
- 5- 6 red or green apples
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg (optional)
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- Pie shell/crust
- 1 egg + 1 tbsp milk for eggwash
- Servings: 5-6
- Time: 1hour 15 minutes
- Level: Advanced
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- To make the pie crust: Read and watch our buko pie recipe for making the pie crust.
- To make the filling: Peel the apples using a fruit peeler or a sharp knife. Cut them into quarters, and remove the cores. Slice them into 1/8 inch thick slices. Set them aside in a bowl.
- Add the lemon juice to prevent them from browning. Add the cinnamon, sugar, nutmeg, and salt. (If you don’t have nutmeg you can leave it out). Toss until well combined. Let it rest at room temperature for about an hour until the juices come out.
- After an hour, drain the apples in a colander and set aside the collected juices. In a Pyrex measuring cup or any bowl that can use in microwave oven, microwave it for at least 7-10 minutes until the juices becomes thick and caramelized. Alternatively, place the juices in a saucepan and stir constantly, over medium heat, until the juices start to caramelize.
- Once the juices caramelize, pour it over the bowl of apples and mix until apples are well coated. Add the cornstarch and mix again until well incorporated. Using your hands with plastic gloves might be easier for mixing.
- Preparation: Roll the pie shell out using a rolling pin on a floured surface until a 12 inch circle about 1/8 inch thick has been formed. Place it carefully in a 9 inch pie pan. Gently press the crust down into the plate. Do not stretch it or it might break the crust. Cut the excess edges around the plate using a sharp knife.
- Spread the apples evenly. Set it aside in fridge while making the top crust. Repeat this process for the top crust.
- Once the top crust is done, place it over the apples. Cut the excess edges away and tuck it into the bottom crust. Crimp all the borders by gently pushing down with your knuckles. Make about 4 slits, using a sharp knife, on top of the crust for air vents. Brush the surface with an eggwash.
- Place it on large baking tray. Bake in a preheated oven set at 350 Degrees F for at least 45 to 50 minutes until the top part is light brown.
- Serve it warm or cold. Slice into serving pieces and enjoy!