Golden Crust Apple Pie with Warm Spiced Filling
This homemade apple pie features a perfectly flaky, golden-brown crust encasing a luscious filling of tender, cinnamon-spiced apples. Each bite is a balance of sweet and tart, enhanced with a touch of nutmeg and vanilla. The buttery pastry melts in your mouth, while the caramelized juices from the baked apples create a rich, comforting flavor. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this apple pie is a timeless dessert, perfect for any occasion.
Ingredients
For the Pie Crust:
2 ½ glasses (315g) all-purpose flour
1 glass (226g) unsalted butter, cold and cubed
1 tsp salt
1 tbsp sugar
6-8 tbsp ice water
For the Apple Filling:
6-7 medium apples (Granny Smith, Honey-crisp, or a blend), peeled, cored, and sliced
¾ glass (150g) granulated sugar
¼ glass (50g) brown sugar
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp vanilla extract
1 tbsp butter, cut into little pieces
For the Egg Wash:
1 egg
1 tbsp milk
Execution
1. Get ready the Pie Dough:
In a huge bowl, whisk together flour, sugar, and salt.
Add cold butter and cut it into the flour utilizing a cake cutter (or beat in a nourishment processor) until the blend takes after coarse crumbs.
Gradually include ice water, one tablespoon at a time, blending until the batter comes together.
Divide into two disks, wrap in plastic, and refrigerate for at slightest 1 hour.
2. Make the Apple Filling:
In a huge bowl, hurl the cut apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla. Let sit for 15 minutes.
Drain any overabundance fluid to maintain a strategic distance from a soaked crust.
3. Amass the Pie:
Preheat broiler to 375°F (190°C).
Roll out one mixture disk on a floured surface and put it into a 9-inch pie container. Trim abundance dough.
Fill the hull with the apple blend and speck with butter pieces.
Roll out the moment batter disk and put it over the filling. Trim and pleat the edges. Cut openings for steam to elude or make a grid top.
4. Bake:
Brush the outside with an egg wash (whisk egg + milk).
Sprinkle with sugar for a brilliant, fresh crust.
Bake for 50-60 minutes, or until brilliant brown and bubbling. Cover edges with thwart if they brown as well quickly.
Cool for at slightest 2 hours some time recently slicing.
Additional tips
✔ Best Apples: Utilize a blend of tart (Granny Smith) and sweet (Honeycrisp) apples for adjusted flavor.
✔ Avoid Sogginess: Pre-cook apples marginally or deplete overabundance juice some time recently filling.
✔ Make Ahead: Pie mixture can be refrigerated for up to 3 days or solidified for 2 months.
✔ Serving Recommendation: Serve warm with vanilla ice cream or caramel sprinkle.
