Apple Pie

Description

Apple Pie - Authentic recipe from USA. Ready in 90 min. Try it now!

1. 1

   For the pie crust, mix 250 g flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add 175 g ice-cold butter cut into small cubes and work it into the flour with your fingertips or a pastry blender until a coarse, crumbly texture forms (pieces about the size of a pea).

   ⏱️ approx. 8 min

   💡 Tip: The butter must be ice-cold — small pieces of butter in the dough melt only in the oven and create the characteristic flaky layers. If your kitchen is warm, freeze the butter and flour for 10 minutes beforehand.

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2. 2

   Add 60–80 ml ice water a few drops at a time and mix loosely with a fork — just enough water until the dough barely holds together. Divide the dough into two balls (one slightly larger for the base), flatten them, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

   ⏱️ approx. 65 min

   💡 Tip: Do not knead the dough — otherwise gluten develops and the crust will be tough instead of tender. Just briefly press it together with your hands.

3. 3

   While the dough rests, peel 1 kg of tart apples (classically a mix of Granny Smith and Bramley, or alternatively Boskoop), remove the cores, and cut into slices about 1 cm thick. Place in a large bowl and drizzle with 1 tbsp lemon juice to prevent browning.

   ⏱️ approx. 15 min

   💡 Tip: Tart apple varieties are a must — they hold their shape and acidity during baking. Sweet eating apples like Gala or Pink Lady cook down to mush and make the pie soggy.

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4. 4

   Add 100 g brown sugar, 50 g white sugar, 30 g flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, and a pinch of salt to the apples and mix well. Let the bowl sit for 30 minutes — the apples will release juice that would otherwise make the pie watery.

   ⏱️ approx. 30 min

   💡 Tip: After 30 minutes, drain off the released apple juice (or cook it down with a little sugar into a syrup and drizzle over the finished pie). This is the most important step against a soggy bottom.

5. 5

   Preheat the oven to 220°C (top/bottom heat). Roll out the larger ball of dough on a floured surface into a circle about 30 cm in diameter and press it into a 23 cm pie dish so the dough hangs slightly over the edge.

   ⏱️ approx. 10 min

   💡 Tip: Do not press the dough into the dish — lay it in loosely, otherwise it will shrink during baking.

6. 6

   Layer the drained apple filling into the pie dish, piling it slightly higher in the center (dome shape). Distribute 30 g of butter in small pieces evenly over the apples.

   ⏱️ approx. 5 min

   💡 Tip: The pieces of butter melt during baking and give the filling a glossy, rich flavor.

7. 7

   Roll out the second ball of dough into a 28 cm circle and lay it over the filling. Fold the overhanging dough from the top and bottom crust together and crimp all around with your fingers or a fork (sealing the edge). Cut 4–5 small steam vents into the top crust with a knife.

   ⏱️ approx. 8 min

   💡 Tip: The steam vents are essential — they let steam escape, otherwise the top crust lifts and tears. If you like, prick a pattern or carve in initials.

8. 8

   Beat 1 egg with 1 tbsp milk and brush the top crust evenly with the mixture. Sprinkle with 1 tbsp sugar — this gives a golden, slightly crispy surface.

   ⏱️ approx. 3 min

   💡 Tip: For an even shinier finish, use only egg yolk mixed with a little cream — gives an almost lacquered surface.

9. 9

   Bake the pie first at 220°C for 15 minutes, then reduce the temperature to 180°C and bake for another 45 minutes, until the crust is golden brown and the filling is gently bubbling through the steam vents.

   ⏱️ approx. 60 min

   💡 Tip: If the edge browns too quickly, cover with strips of aluminum foil. Do not take the pie out of the oven too early — the filling needs to come to a proper boil so the flour can thicken it.

10. 10

    Remove the finished apple pie from the oven and let it cool on a wire rack for at least 2 hours. Only then slice it — otherwise the filling will run and the pie will collapse.

    ⏱️ approx. 120 min

    💡 Tip: Patience pays off: the flour finishes thickening the filling as it cools. If you want to serve it warm, reheat individual slices briefly in the oven later.

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11. 11

    Serve in classic American style: each slice of apple pie warm or at room temperature with a scoop of vanilla ice cream (apple pie 'à la mode'). Alternatively with whipped cream or English vanilla custard.

    ⏱️ approx. 5 min

    💡 Tip: The combination of pie and vanilla ice cream has been standard in the United States since the late 19th century. The term 'à la mode' was coined in 1896 at the Hotel La Perl in Duluth, Minnesota.