Why You’ll Love This Recipe:
When I think of apple pie, I envision the perfect symphony of tart Granny Smith apples blending with sweet brown sugar, cinnamon, and nutmeg. This classic dessert delivers a cozy, nostalgic experience in every bite. Whether it’s served warm with a scoop of vanilla ice cream or enjoyed cold the next day, homemade apple pie is a timeless treat that never fails to impress.
The Inspiration Behind the Recipe:
Apple pie has always been one of my favorite desserts. There’s something magical about the balance of tart Granny Smith apples and the warm spices that make the filling rich and flavorful. Fall, with its bountiful apple harvests, is the perfect time to make this pie. Whenever possible, I like to visit a local apple farm to pick my own apples or shop at farmers’ markets for fresh, locally grown produce.
One of my favorite places to gather apples is Mercier Orchards in Blue Ridge, Georgia. It’s more than just an orchard—it’s an experience. Beyond picking seasonal fruits, their market is filled with delicious apple bread, frozen cider, fried pies, and pastries. They even offer a shipping station to send your purchases as gifts, making it a must-visit if you’re ever in Blue Ridge.
Cook’s Notes:
- If you’re not in an apple-growing region, don’t worry! Farmers’ markets are a great alternative to find fresh, high-quality Granny Smith apples.
- Want to add a twist? Try layering slices of sharp cheddar cheese under the crust before baking for a savory-sweet combination.
- For a unique variation, mix in some blueberries, cherries, or cranberries with the apples to create a delightful blend of flavors.
Ingredient Spotlight:
Granny Smith Apples: These apples are the star of the pie. Their tartness cuts through the sweetness of the filling, creating the perfect balance of flavors. When selecting apples, look for firm, blemish-free ones to ensure they hold their shape during baking.
Cultural Significance:
Apple pie is a symbol of comfort and tradition in American culture, often associated with holidays like Thanksgiving and Christmas. Its origins date back to Europe, but it has become a quintessential American dessert, celebrated in homes across the country.
Common Mistakes to Avoid:
- Skipping pre-cooking the apples: This step ensures the filling is evenly cooked and prevents a watery pie.
- Overworking the crust: Handle it gently to maintain its flaky texture.
- Forgetting to vent the top crust: Steam needs a way to escape to prevent a soggy crust.
Serving Suggestions:
Homemade apple pie is best served warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or hot cider for a truly cozy dessert experience.
Storing and Reheating:
- Storing: Cover and refrigerate leftovers for up to 4 days.
- Reheating: Warm slices in a 350°F oven for 10-15 minutes or microwave individual slices for 30 seconds.
Variations to Try:
- Add a handful of blueberries, cherries, or cranberries to the apple filling for a fruity twist.
- For a savory touch, layer slices of cheddar cheese between the filling and top crust. The combination of sharp cheese and sweet apples is surprisingly delightful!
A Sweet Note:
If you’re lucky enough to visit Mercier Orchards, their fresh apple bread and fried pies are a treat you don’t want to miss. Supporting local farmers and enjoying fresh-picked apples makes this pie even more special.
So, gather your ingredients and bake this comforting dessert. Whether you’re celebrating the fall harvest or simply treating your family to something sweet, this apple pie will surely become a favorite in your home.
Homemade Apple Pie
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 Pie dish
- 1 Paring knife or apple peeler
- 1 Large skillet or saucepan
- 1 Pastry brush
- 1 Cooling rack
Ingredients
Premade Crusts:
- 2 ea Pie Crusts
Or from scratch:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 ½ tbsp sugar
- 1 ¼ cups 2 ½ sticks cold unsalted butter, cubed
- 8-10 tbsp ice water
Filling:
- 8 cups tart apples e.g., Granny Smith, peeled, cored, and sliced
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 3 tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 ½ tbsp lemon juice
- 1 tsp Vanilla extract
- 3 tbsp unsalted butter for dotting
Egg Wash and Topping:
- 1 egg beaten, for egg wash
- 1 tbsp sugar optional, for sprinkling
Instructions
Prepare the Crust:
- Combine flour, salt, and sugar in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing until the dough forms. Divide into two disks, wrap, and refrigerate for at least 30 minutes.
Make the Filling:
- Combine apples, sugars, flour, cinnamon, nutmeg, and salt in a large skillet. Toss with lemon juice. Cook over medium heat for 7-9 minutes, stirring occasionally, until the apples soften slightly. Cool before adding to the crust.
Assemble the Pie:
- Preheat oven to 375°F (190°C). Roll out one dough disk to a 12-inch diameter and line a 10-inch pie dish, leaving a 1-inch overhang.
- Add the apple mixture and dot with butter. Roll out the second dough disk to 12 inches, cover the filling, and trim excess. Crimp edges and cut vents.
- Brush the crust with egg wash and sprinkle with sugar.
Bake the Pie:
- Bake for 60-65 minutes, or until the crust is golden brown and the filling is bubbling. Cool for 1-2 hours before slicing to allow the filling to set.
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