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Hi Bold Bakers!
Besides footy pajamas, there is truly nothing more warm and cozy than my Perfect Classic Apple Pie Recipe! One bite of this pie takes me way back, as this nostalgic comfort dessert is something we all have been baking and eating since childhood.
If you’re like me, you love yourself a big slice of apple pie. With its warm, fruity filling encased in a rich, flaky crust, apple pie never disappoints… EXCEPT when it’s not made from scratch. When it comes to classic apple pie, the store-bought stuff simply will not do. Believe it or not, making the Perfect Classic Apple Pie is as easy as can be, so you’ll never resort to buying an apple pie again!
What makes this the perfect classic apple pie recipe?
My Perfect Classic Apple Pie Recipe has the right balance of flavors and textures and is made in the ideal pie tin. Baked in my trusty GoodCook 9-inch Pie Pan, this baby will give your granny’s recipe a run for its money.
In addition to this, here’s why you’re about to make the Perfect Classic Apple Pie with my apple pie recipe:
- My homemade apple pie filling is made with just the right size chopped apples. This means every bite of pie, from the crust to the center, has the perfect texture. The apples are never mushy or undercooked; they are perfectly soft. The filling is accented with fragrant vanilla, but I don’t use distracting spices common in most recipes.
- My Best Ever Pie Crust holds together this festive fruity package. This pie crust, made with butter, eggs, and powdered sugar, is rich and lightly sweet.
- Lastly, my apple pie is decorated with lovely little pastry apples. Then the pie is brushed with egg, so it literally shines inside and out!
What apples are best for apple pie?
While you might think you want to get the sweetest apples you can find to make your apple pie, one of the secrets to a super flavorful apple pie filling is using Granny Smith, or green apples. I know this may surprise you if you’ve never made a pie before, but it’s true!
While sweeter varieties of apples are great raw, when cooked they become mushier in texture and leak more water, leading to a runny filling. Use Granny Smith apples tossed in a bit of brown sugar and cornstarch. The brown sugar adds a maple-like flavor, keeping the filling lovely and sweet, and the cornstarch thickens the natural juice the apples release during baking.
Just a note that when I’m in Ireland, I use Bramley apples, which cook down really well.
Does apple pie need to be refrigerated?
I suggest covering my best-ever apple pie nice and tight with cling wrap and storing it in the fridge.
Keeping the pie cool will help it keep its shape and ensure the crust stays crisp — even days later- while enjoying the leftovers (one of my favorite parts!). One of the best parts about leftover apple pie is sharing it, of course. I love to take freshly baked pies or leftovers to friends and family in my GoodCook Sweet Creations Carrier. This keeps my pie super safe when traveling and makes for a lovely presentation.
Can you use a store-bought pie crust?
Ok, here’s the deal: I highly suggest you make your own pie crust.
When not good quality, the store-bought stuff is filled with shortening and unnatural ingredients and is often pretty flavorless. My How to Make Pie Crust post has every tip and trick you need to know to easily make the most incredible homemade pie crust.
While sometimes cutting corners is okay, in this case, it really is worth the extra step. Your tastebuds will thank you! If you don’t have the time to make a crust, though, it’s fine by me to buy one as long as it is made by a quality brand you know is good. Both you and the pie deserve it.
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The Perfect Classic Apple Pie Recipe
For the crust
- 2 recipes my best ever pie crust recipe (link below, or good quality store bought)
For the pie crust:
- Make 2x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour.
- Once cold, divide into 2 pieces. Roll out one ball of pastry into and 11 inch round then lay in your 9in GoodCook Pie Pan.
- Roll out the remaining dough to a 9-10 inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.
For the Apple Pie Filling:
- Peel and chop apples and cut into small pieces.
- In a large bowl mix chopped apples with cornstarch, brown sugar, and vanilla. Mix well together. The cornstarch thickens the juices that are released from the apples.
Assemble the Pie:
- Preheat your oven to 350°F (180°C).
- Transfer the apple mixture into your prepared pie dish. Egg wash the rim of the pastry then top with the remaining layer of rolled crust. (You can get creative and cut out apples or shapes to make a beautiful pie). Egg wash the top of the pastry, then cut a few holes in the top of the crust to allow steam to escape.
- Bake the pie for 45-55 minutes or until golden brown.
- Enjoy with whipped cream or vanilla ice cream. Store in the fridge for up to 3 days.