Classic Apple Pie
Quick answer
Apple pie has been baked in America since the colonial era, though its origins lie in 14th-century English and Dutch recipes where apples were enclosed in pastry as a way...
What makes this special
- Classic Apple Pie uses tart baking apples and a flaky butter crust to create a firm slice.
- Starch thickens apple juices into a glaze that holds when sliced
- Cold butter cut into flour bakes into a shattering, flaky double crust
Key ingredients
Core cooking flow
- 1 Preheat the oven to 190°C before assembling the pie.
- 2 Toss the apples with 100g sugar, 2 teaspoons cinnamon, 1 teaspoon lemon juice, and 2 teaspoons cornstarch.
- 3 Lay one crust sheet in the pie dish and press it firmly against the bottom and sides.
Apple pie has been baked in America since the colonial era, though its origins lie in 14th-century English and Dutch recipes where apples were enclosed in pastry as a way to cook fruit without a proper oven. The filling is built from tart baking apples - Granny Smith or Braeburn - tossed with sugar, cinnamon, nutmeg, a squeeze of lemon, and a spoonful of flour or cornstarch to thicken the juices as they cook. The double crust is made from cold butter cut into flour until the dough resembles wet sand, producing flaky, shattering layers when baked. As the pie bakes, the apples soften and release their juice, which the starch captures into a syrupy glaze that holds the filling together when sliced. The top crust turns deep golden and pulls away slightly from the filling, creating a hollow where steam escapes. Served warm with a scoop of vanilla ice cream - a la mode - or a slice of sharp cheddar in the New England tradition, apple pie is as much a cultural symbol as it is a dessert.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Preheat the oven to 190°C before assembling the pie.
Peel 6 apples and slice them thinly and evenly, keeping the pieces similar in thickness so they soften at the same pace during baking.
- 2Season
Toss the apples with 100g sugar, 2 teaspoons cinnamon, 1 teaspoon lemon juice, and 2 teaspoons cornstarch.
Let the mixture stand for 10 minutes, until the slices look moist and a little juice gathers in the bowl.
- 3Step
Lay one crust sheet in the pie dish and press it firmly against the bottom and sides.
Smooth out gaps or air pockets, because loose spots can let the thickening apple juices leak during baking.
- 4Season
Add the apple filling, mounding it slightly higher in the center because the fruit will settle as it bakes.
Cut 30g butter into small pieces and dot them evenly over the apples for a glossy sauce.
- 5Control
Cover with the second crust sheet and press the edges firmly to seal.
Brush the top with egg wash, then cut 3 to 4 slits in the center so steam can escape without splitting the crust.
- 6Heat
Bake at 190°C for 50 to 55 minutes.
Remove the pie when the top is deep golden and steam rises through the slits, then let it cool briefly so the thickened filling slices cleanly.
After the steps
Pick a recipe that fits this dish.
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