With this recipe you will master the art of making the perfect apple pie. With a flaky crust and a juicy filling, this quick-prep, foolproof recipe comes out perfectly every time!
Ingredients For Apple Pie
- All-purpose flour
- Unsalted butter
- Ice-cold water
- Sugar
- Salt
- Apples
- Lemon juice
- Cinnamon
- Cornstarch
- Egg wash (one egg mixed with a tbsp of water)
How To Make Quick & Easy Apple Pie
- Make the crust: place the flour, sugar, and salt in your food processor and pulse three times. Add the cubed cold butter and pulse until the mixture resembles coarse sand. Add the ice-cold water a teaspoon at a time until the dough almost comes together in a ball.
- Remove the dough and place it in the counter. Use your hands to bring it together into a disk. Wrap it in plastic wrap and refrigerate it for at least 2 hours.
- Place the sliced apples into a large pot, and add the lemon juice, sugar, and cornstarch. Cook until the apples are tender and the juices are thick. Let them cool down completely.
- Take the dough out of the fridge and divide it in two. Lightly flour your counter or surface and roll both halves into two 12-14-inch circles. Transfer one dough to a pie pan leaving ½-inch hanging from the edge of the pan. Spoon the apples into the pie pan over the dough and place the second pie dough round on top of the apples. Seal the edges by fluting the dough or pressing them together with your fingers.
Brush the top dough with egg wash and bake for 50 minutes or until the crust is golden brown.
Can I Make The Pie In Advance?
If you can’t bake it right away, freeze it for up to three months. You can bake it from frozen.
How Do I Keep The Dough From Getting Too Warm?
Make sure to use very cold butter and ice-cold water to make the dough. Refrigerate it for at least 2 hours before rolling it out, and keep one half in the fridge while working with the other.
Quick & Easy Apple Pie Recipe
Equipment
- Food processor
- Knife and cutting board
- Large pot
- Rolling Pin
- Pie dish
- Oven
Ingredients
For the crusts:
- 2 ½ cups all-purpose flour
- 1 tbsp sugar
- ¼ tsp salt
- 3 sticks very cold, unsalted butter cut into small cubes
- 1-3 tbsp ice-cold water
For the filling:
- 8 cups cups Granny Smith apples, sliced
- Juice of one lemon
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 2 tbsp cornstarch
- ½ stick unsalted butter, diced
- Egg wash (one egg mixed with 1 tbsp water)
Instructions
- Make the crust: place the flour, sugar, and salt in your food processor and pulse three times. Add the cubed cold butter and pulse until the mixture resembles coarse sand. Pour the ice-cold water a teaspoon at a time until the dough almost comes together in a ball.
- Remove the dough and place it in the counter. Use your hands to bring it together into a disk. Wrap it in plastic wrap and refrigerate it for at least 2 hours.
- Place the sliced apples into a large pot and add the lemon juice, sugar, cornstarch, and butter. Cook until the apples are tender and the juices are thick. Let them cool down completely.
- Take the dough out of the fridge and divide it in two. Lightly flour your counter or surface and roll both halves into two 12 or 14-inch circles. Transfer one of the rounds to the pan leaving ½-inch hanging from the edge. Spoon in the apples and place the second pie dough round on top of the apples. Seal the edges by fluting the top and bottom doughs or pressing them together with your fingers. Cut three slits on top of the pie to allow steam to escape.
- Brush the top dough with egg wash and bake for 50 minutes or until the crust is golden brown.
Nutrition
Frequently Asked Questions
Do I Need a Food Processor For The Crust?
If you don’t have a food processor, whisk the flour, sugar, and salt together. Using a pastry blender or two knives, cut the butter into the flour until it resembles sand. Gradually add the ice-cold water until the dough comes together.
What’s The Best Way To Roll Out Pie Dough?
Add flour to the surface before rolling to prevent it from sticking. Roll from the center to the edges in all directions until you get a ¼-inch thick circle.
How Can I Prevent The Pie Crust From Burning?
To prevent the edges from burning, cover them with foil and remove them in the last 20 minutes of baking.
What Types Of Apples Should I Use?
Granny Smith apples are the ones that hold their shape better while baking and have a good sweet/tart balance, but you can use your favorite apples.
How Do I Know When The Pie Is Done Baking?
When the filling is bubbling and the crust is golden brown, the pie is ready. Also, if you insert a knife into the center and it comes out without resistance, the pie is ready.
What If I Don’t Have Lemon Juice?
The acidity in lemon juice keeps the apples from browning, but you can omit it if you don’t have it. You can use orange juice or a little white vinegar if you have them.
