Homemade Apple Pie

January 23, 2014

Homemade Apple Pie

Today is National Pie Day! To celebrate, I am sharing my recipe for Homemade Apple Pie. There is no pie in America that is more loved (in my estimation at least) than Apple Pie. As a disclaimer, I took a little help from the store and used refrigerated pie crusts. If you are so inclined, feel free to make your own pie crusts for this recipe. Just make sure that you use a recipe that makes two crusts. I hope that you enjoy this recipe and enjoy National Pie Day!

Homemade Apple Pie

Prep Time: 20-30 minutes Cook Time: 45 minutes to 1 hour

Difficulty: Easy to Moderate Yields: 8 servings

Ingredients:

1 (14.1 oz.) box Pillsbury Pie Crusts
4 pounds Granny Smith apples, peeled, quartered, and cored
2/3 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon pure vanilla extract
1 teaspoon Kosher salt
1 large egg beaten with 1 tablespoon heavy cream, for egg wash

Preparation Instructions:

Preheat the oven to 400°F.

Drape one of the refrigerated pie crusts over a 9- or 10-inch (ceramic or glass) pie pan to extend about 1/2-inch over the rim. Press firmly against side and bottom of the pie plate. Refrigerate until needed along with the remaining pie crust.

Cut each apple quarter in thirds crosswise and combine in a large bowl with the sugar, flour, nutmeg, cinnamon, orange zest, orange juice, 2/3 cup sugar, vanilla, and salt.

Take the refrigerated pie crust in the pie plate and fill with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the remaining crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 slits into top crust.

Place the pie on a cookie sheet and bake for 45 minutes to an hour or until apples are tender and crust is golden brown and the juices begin to bubble out. (You may cover the top crust with foil if to prevent excessive browning.) Cool on a cooling rack at least 1 hour before serving. Serve warm.