Apple pie recipe

55 mins
Serves 1
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Directions

  1. 1Peel, chop, and core 4-6 apples depending on size.
  2. 2Peel, chop, and core 4-6 apples depending on size.
  3. 3Peel, chop, and core 4-6 apples depending on size.
  4. 4Slice the apples into thin pieces.
  5. 5Slice the apples into thin pieces.
  6. 6Slice the apples into thin pieces.
  7. 7Add cinnamon to the apple slices and mix well, then set aside.
  8. 8Add cinnamon to the apple slices and mix well, then set aside.
  9. 9Add cinnamon to the apple slices and mix well, then set aside.
  10. 10Melt one stick of butter in a small pot.
  11. 11Melt one stick of butter in a small pot.
  12. 12Melt one stick of butter in a small pot.
  13. 13Add 3 tablespoons of flour to the melted butter and mix until incorporated.
  14. 14Add 3 tablespoons of flour to the melted butter and mix until incorporated.
  15. 15Add 3 tablespoons of flour to the melted butter and mix until incorporated.
  16. 16Add 1/2 cup white sugar and 1/2 cup brown sugar and mix well.
  17. 17Add 1/2 cup white sugar and 1/2 cup brown sugar and mix well.
  18. 18Add 1/2 cup white sugar and 1/2 cup brown sugar and mix well.
  19. 19Add 1/4 cup of water and cook until a sauce forms.
  20. 20Add 1/4 cup of water and cook until a sauce forms.
  21. 21Add 1/4 cup of water and cook until a sauce forms.
  22. 22Pour the sauce over the apple slices and mix until evenly coated.
  23. 23Pour the sauce over the apple slices and mix until evenly coated.
  24. 24Pour the sauce over the apple slices and mix until evenly coated.
  25. 25Jar the apple filling and refrigerate if preparing the day before.
  26. 26Jar the apple filling and refrigerate if preparing the day before.
  27. 27Jar the apple filling and refrigerate if preparing the day before.
  28. 28Combine 3 cups of flour and 1/2 teaspoon of salt in a bowl.
  29. 29Combine 3 cups of flour and 1/2 teaspoon of salt in a bowl.
  30. 30Combine 3 cups of flour and 1/2 teaspoon of salt in a bowl.
  31. 31Add two sticks of cold, cubed butter to the flour mixture.
  32. 32Add two sticks of cold, cubed butter to the flour mixture.
  33. 33Add two sticks of cold, cubed butter to the flour mixture.
  34. 34Use a pastry cutter to incorporate the butter into the flour until crumbly.
  35. 35Use a pastry cutter to incorporate the butter into the flour until crumbly.
  36. 36Use a pastry cutter to incorporate the butter into the flour until crumbly.
  37. 37Add cold water gradually and mix until a rough, dry dough forms.
  38. 38Add cold water gradually and mix until a rough, dry dough forms.
  39. 39Add cold water gradually and mix until a rough, dry dough forms.
  40. 40Divide the dough into two disks, wrap each in plastic wrap, and chill for 4 hours.
  41. 41Divide the dough into two disks, wrap each in plastic wrap, and chill for 4 hours.
  42. 42Divide the dough into two disks, wrap each in plastic wrap, and chill for 4 hours.
  43. 43Flour a clean surface and roll out one piece of dough slowly until it is wider than your pie dish.
  44. 44Flour a clean surface and roll out one piece of dough slowly until it is wider than your pie dish.
  45. 45Flour a clean surface and roll out one piece of dough slowly until it is wider than your pie dish.
  46. 46Carefully transfer the rolled dough into the pie dish.
  47. 47Carefully transfer the rolled dough into the pie dish.
  48. 48Carefully transfer the rolled dough into the pie dish.
  49. 49Pour the apple filling into the pie crust.
  50. 50Pour the apple filling into the pie crust.
  51. 51Pour the apple filling into the pie crust.
  52. 52Fold back the excess crust around the edges of the pie dish.
  53. 53Fold back the excess crust around the edges of the pie dish.
  54. 54Fold back the excess crust around the edges of the pie dish.
  55. 55Roll out the second piece of dough for the lattice crust.
  56. 56Roll out the second piece of dough for the lattice crust.
  57. 57Roll out the second piece of dough for the lattice crust.
  58. 58Use a bench scraper or knife to cut the dough into strips for the lattice.
  59. 59Use a bench scraper or knife to cut the dough into strips for the lattice.
  60. 60Use a bench scraper or knife to cut the dough into strips for the lattice.
  61. 61Lay several strips of dough in one direction across the pie.
  62. 62Lay several strips of dough in one direction across the pie.
  63. 63Lay several strips of dough in one direction across the pie.
  64. 64Fold back every other horizontal strip, place a vertical strip, and then fold the original horizontal strips back over it.
  65. 65Fold back every other horizontal strip, place a vertical strip, and then fold the original horizontal strips back over it.
  66. 66Fold back every other horizontal strip, place a vertical strip, and then fold the original horizontal strips back over it.
  67. 67Repeat the lattice pattern until the entire pie is covered.
  68. 68Repeat the lattice pattern until the entire pie is covered.
  69. 69Repeat the lattice pattern until the entire pie is covered.
  70. 70Trim any excess dough overhang with kitchen scissors and tuck the ends underneath the crust.
  71. 71Trim any excess dough overhang with kitchen scissors and tuck the ends underneath the crust.
  72. 72Trim any excess dough overhang with kitchen scissors and tuck the ends underneath the crust.
  73. 73Roll out any scrap pieces of dough and use leaf-shaped cutters to create decorative shapes.
  74. 74Roll out any scrap pieces of dough and use leaf-shaped cutters to create decorative shapes.
  75. 75Roll out any scrap pieces of dough and use leaf-shaped cutters to create decorative shapes.
  76. 76Place the leaf shapes around the edges of the pie crust.
  77. 77Place the leaf shapes around the edges of the pie crust.
  78. 78Place the leaf shapes around the edges of the pie crust.
  79. 79Prepare an egg wash by mixing one egg with a little bit of water.
  80. 80Prepare an egg wash by mixing one egg with a little bit of water.
  81. 81Prepare an egg wash by mixing one egg with a little bit of water.
  82. 82Brush the egg wash over the entire pie crust.
  83. 83Brush the egg wash over the entire pie crust.
  84. 84Brush the egg wash over the entire pie crust.
  85. 85Bake the pie at 415°F (213°C) for 15 minutes, then reduce the temperature to 400°F (204°C) and bake for another 30-40 minutes.
  86. 86Bake the pie at 415°F (213°C) for 15 minutes, then reduce the temperature to 400°F (204°C) and bake for another 30-40 minutes.
  87. 87Bake the pie at 415°F (213°C) for 15 minutes, then reduce the temperature to 400°F (204°C) and bake for another 30-40 minutes.

Ingredients

  • 4 to 6 apples
  • 4 to 6 apples
  • 4 to 6 apples
  • Cinnamon
  • Cinnamon
  • Cinnamon
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 sticks cold butter
  • 2 sticks cold butter
  • 2 sticks cold butter
  • cold water
  • cold water
  • cold water
  • 1 egg
  • 1 egg
  • 1 egg
  • water
  • water
  • water

Equipment

small potpie dishrolling pinpastry cutterSaran wrapbench scraperleaf shape cutterskitchen scissorssmall bowlsilicone brush

Tips

  • For the dough, use cold water to make it easier to work with.
  • Chill the dough for 4 hours to make it easier to handle.
  • To make the lattice crust, fold back every other horizontal strip, place a vertical strip, and then fold back the original horizontal strips.