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Friday, November 8, 2024

Apple Pie – Fraiche Dwelling


It was about time I put my Apple Pie recipe on to the weblog! This Apple Pie is all the pieces you need: traditional, easy, flaky and completely spiced.

There’s by no means a foul time for apple pie (Charles’ favorite dessert) which is handy since apples are available to most of us all 12 months spherical. Whether or not you serve it with ice cream, whipped cream, or nothing in any respect, it’s a crowd favorite each time.

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What’s the Finest Apple to make use of in Apple Pie?

Whereas nearly any apple will work, when selecting what sort of apples to make use of you need to ideally select one that can keep barely agency as soon as baked. Granny Smith, Ambrosia or Gala apples (or a combination!) are a protected guess to make use of right here. Observe, a Granny Smith apple will likely be barely extra tart and fewer candy.

apple pie filling in a pot on stove

Good Pie Crust

All of it begins with the proper crust! My tried-and-true traditional pie crust has served me very effectively over time. From pies to quiches and all the pieces in between, this recipe all the time has my again. It’s buttery, flaky, scrumptious and can beat the store-bought ANY DAY of the week. Head right here for the complete recipe and my suggestions for the proper pie crust.

apple pie crust

Extra Apple Recipes

Apples are such an awesome 12 months spherical fruit for desserts, however particularly in fall! Listed below are a few of my different favorite recipes to take advantage of out of the season:

In the event you make this recipe, you should definitely tag me on Instagram with the hashtag #fraicheliving or depart a remark/ranking under. I might like to know the way you preferred it! Joyful Baking!

xo Tori

Apple Pie

apple pie

Apple Pie

This selfmade Apple Pie recipe is all the pieces you need: traditional, easy, flaky and completely spiced!

Servings 8

Writer Fraîche

Components

  • 1
    Good Pie Crust Recipe*
  • ¼
    cup
    butter
  • 8
    cups
    thinly sliced apples**
    peeled and cored
  • 2/3
    cup
    calmly packed brown sugar
  • 1
    tablespoon
    all-purpose flour
  • 2
    teaspoons
    cinnamon
  • 1
    teaspoon
    lemon juice
  • ¼
    teaspoon
    salt
  • 1
    egg
  • 1
    teaspoon
    water
  • Coarse sugar
    non-compulsory

Directions

  1. Put aside a 9-inch pie plate and preheat the oven to 425 F.

  2. Soften the butter in a big pot over medium-low warmth. Add the apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir collectively and cook dinner, stirring often, till the apples soften, 8 to 10 minutes. Take away from the warmth and put aside to chill.

  3. In the meantime, divide the ready pie dough in half (if not already in 2 discs) and calmly flour a piece floor. Roll one disc of dough out to round 1/8-inch thick, (a bit bigger than your pie plate). Switch the rolled sheet of dough into the pie plate, gently pushing it in to the underside.

  4. Make the egg wash by whisking collectively the egg and water in a small bowl. Put aside.

  5. Switch the cooled cooked pie filling into the ready crust. Roll the opposite disc of pie dough out onto a calmly floured floor and switch on high of the pie. Alternately, you possibly can minimize the rolled pie dough into strips utilizing a pizza cutter and braid the highest layer. Lower vents within the pie crust if not braiding. Trim the surplus dough hanging over the edges and crimp the perimeters of the pie together with your fingers to seal.

  6. Frivolously brush the highest of the pie with the egg wash and sprinkle evenly with coarse sugar, if desired. Bake the pie for quarter-hour at 425 F, scale back the temperature to 350 F, and proceed baking till golden brown and the apple pie filling bubbles by means of the vents, round 40 minutes. Place a chunk of aluminum foil over the pie throughout the cooking course of if the crust begins to get too brown. Put aside to chill earlier than serving.



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