large apple pie recipe

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By alie

When the temperatures drop and the air is crisp, nothing warms the heart and soul quite like a classic apple pie. Made with fresh apples and a buttery crust, this iconic dessert is a true American favorite. Here’s how to make it from scratch.

Large Apple Pie

Large Apple Pie

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 to 1/2 cup ice water
  • 2 1/2 pounds of baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into 1/4-inch thick wedges
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • Coarse sugar, for sprinkling (optional)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse meal.
  2. Sprinkle 1/4 cup of ice water over the mixture and use a fork to stir until the dough comes together. Add more ice water, 1 tablespoon at a time, as needed, until the dough is moist enough to hold together.
  3. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  4. Preheat the oven to 375°F. On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges to leave a 1-inch overhang. Chill the crust while you prepare the filling.
  5. In a large bowl, toss together the apple slices, granulated sugar, brown sugar, lemon juice, salt, cinnamon, nutmeg, and allspice. Pour the filling into the prepared crust and dot with the butter.
  6. Roll out the remaining dough disc into a 12-inch circle. Cut the dough into strips and weave them into a lattice over the top of the apple filling. Trim the edges and crimp with a fork or your fingers to seal.
  7. Brush the lattice with the beaten egg and sprinkle with coarse sugar, if desired. Cut a few slits in the top crust to allow steam to escape.
  8. Bake the pie for 45 to 50 minutes, until the crust is golden and the filling is bubbling. If the crust is browning too quickly, cover the edges with strips of foil.
  9. Let the pie cool to room temperature before slicing and serving.
See also  apple pie recipe kosher

Classic Apple Pie with Lattice Crust

Classic Apple Pie with Lattice Crust

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 to 1/2 cup ice water
  • 2 1/2 pounds of baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into 1/4-inch thick wedges
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • Coarse sugar, for sprinkling (optional)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse meal.
  2. Sprinkle 1/4 cup of ice water over the mixture and use a fork to stir until the dough comes together. Add more ice water, 1 tablespoon at a time, as needed, until the dough is moist enough to hold together.
  3. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  4. Preheat the oven to 375°F. On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges to leave a 1-inch overhang. Chill the crust while you prepare the filling.
  5. In a large bowl, toss together the apple slices, granulated sugar, brown sugar, lemon juice, salt, cinnamon, nutmeg, and allspice. Pour the filling into the prepared crust and dot with the butter.
  6. Roll out the remaining dough disc into a 12-inch circle. Cut the dough into strips and weave them into a lattice over the top of the apple filling. Trim the edges and crimp with a fork or your fingers to seal.
  7. Brush the lattice with the beaten egg and sprinkle with coarse sugar, if desired. Cut a few slits in the top crust to allow steam to escape.
  8. Bake the pie for 45 to 50 minutes, until the crust is golden and the filling is bubbling. If the crust is browning too quickly, cover the edges with strips of foil.
  9. Let the pie cool to room temperature before slicing and serving.
See also  apple pie recipe ree

There you have it – two delicious apple pie recipes that are sure to warm your hearts and satisfy your sweet tooth. Whether you prefer a classic lattice topped pie or a simpler version, these recipes are perfect for any occasion. So, grab some fresh apples and get baking!

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