Here’s my ever-changing and evolving recipe for Apple Pie. There are two methods here: a raw filling and a heated filling.
The raw pack is presented first and is the faster method. The heated pack is essentially the same as the raw pack. Details for the heated filling follow in the notes below.
A Slice of Apple Pie
The heated apple filling is probably the superior pie and always looks better. If you get a chance to try both and let me know what you think.
- 7 to 10 firm medium size apples – peeled, cored and sliced. It’s nice to mix a couple different varieties of apples when making an apple pie. Cortland and Northern Spy apples are my favorite for pies. But Granny Smith, Jonagold, Newton Pippin, Winesap or Honey Crisp are all good for baking.
- 1 Cup Cane Sugar
- 2 Tablespoons Flour
- 1 Tablespoon Corn Starch
- 1 ½ Tablespoons Cinnamon
- 1/4 Teaspoon Salt
- 1 Tablespoon Apple Cider Vinegar
- Juice and Pulp From 1 Medium to Small Size Fresh Lemon
- 2 Tablespoons Butter
Double Pastry for a 9″ or 10″ pie plate or tin
Make The Pastry
Make a pastry for a double crust pie.
Please check here if you need a crust recipe or don’t know how to make one.
Wrap the pie pastry in wax paper or plastic wrap and set it in the cooler or refrigerator while you work on the apple filling. Pastry needs to be kept cold.
Prepare the Apples
The lemon juice will help prevent the apples from turning an ugly brown. Lemon also adds a good tart flavor to the pie.
Cut, squeeze and remove the seeds from the lemon. If you run hot water over the lemon or place the lemon into a cup of hot water for a minute or so, and then rub it between your palms before you cut it, the lemon will give more juice.
Juicing A Fresh Lemon
Add the lemon juice with pulp to a very large bowl. You will put the apple slices into the bowl while you are working on them, so make sure the bowl is big enough.
Prepare the apples by peeling, coring and slicing them into ½ inch slices. A mechanical apple peeler and corer works well for this.
But an old-fashioned paring knife and apple corer will get the job done too.
Peeled Apple Ready To Be Cored & Sliced
As each apple is peeled, cored and sliced, place it into the large bowl with the lemon juice. Stir the apples after each addition to insure that all apple slices get their fair share of lemon juice.
Mix the Apple Coating
In a separate large bowl combine the sugar, flour, corn starch, salt, and cinnamon and apple cider vinegar.
Mix it well with a fork until all the dry ingredients are well incorporated.
Mixing Coating Over Apples
The mixture will be brown and crumbly.
Turn the apples into the bowl a few at a time and mix with a wooden spoon to coat them.
Roll Out the Pastry For The Bottom Crust
I always use wax paper when rolling out my pie crusts. But you may prefer a well-floured board, counter top or pastry cloth.
Roll out the bottom crust taking care that you don’t stretch it or over work it. Keep the rolling-pin and pastry dough well dusted with flour to prevent the pastry dough from sticking. Line the pie plate and allow about 1 ½ – 2 inches of pastry dough to overhang.
Fill the pie pan with the coated apples.
Filling Pie Pan With Prepared Apples
The first picture in this section depicts raw pack apples. The second picture with the butter pats depicts the hot pack.
If you look carefully you will notice a difference. The same amount of apples are present in both pies, but the heated pack apples take up less space.
Evenly dot small bits of butter across the top for either type of filling.
Dotting Apple Filling With Butter
Roll Out the Top Crust
You’ll need to make the top crust wider than the bottom crust.
That’s because the apples will be heaped up in the pie pan. It takes a larger top to cover them.
Put the top crust on the pie, trim the crust evenly (I use scissors) and turn the edges under to seal the pie. You can crimp or flute the edges with your fingers. A spoon, fork tines or the handle of a butter knife also works well.
I usually cut a few air holes in my pie tops or use a pie bird to help vent the stem.
Pie Bird Helps To Vent The Pie
If you want to prevent the edges of the crust from over browning or burning, place thin strips of foil around the crust and remove the foil during the last 10 -15 minutes of baking. A commercial pie shield also works well. I don’t usually do this with a lard crust. But for a crust made with butter or Crisco it can be a good idea.
Also, you may want to place a cookie sheet on the rack under the pie while it is baking. Sometimes the pie will bubble over and leave a pretty good mess on the oven floor. It’s easier to clean a cookie sheet than an oven.
Bake the Pie
Bake the pie for 40 – 50 minutes in a hot oven until nicely brown.
400F° is just about right.
Sometimes a really big apple pie will require more time in the oven.
Once the pie is done, remove it from the oven and place it on a rack to cool. Serve warm or cold.
An Apple Pie Cooling On A Wire Rack
*Apple Pie Tips & Hints*
*With apple pies, very often there will be a hollow space between the apples and the crust. It can be a disappointment for novice pie makers. But don’t worry you did nothing wrong.
There’s a fix for it.
The hollow space forms because the apples gradually shrink while they are baking, but the crust bakes firm where it started. The amount of hollow head space inside an apple pie can be partly controlled by par cooking the apples before adding them to the unbaked bottom crust.
Follow the recipe exactly as above, except in Step 3 mix the apple coating in a large kettle or pot and add the apples to it instead of a large bowl.
Next heat the apples on a very low heat for about 20-25 minutes. Stir the apples often so they don’t stick.
Take care that you don’t overcook them or you could end up with applesauce if you’re not careful.
After the apples have cooked and soften a bit, put the still hot apples in the pie pan. Cover with the top crust and proceed with the recipe. The baking time will be shortened and there’s sometimes a tendency for the pie to bubble a little more. I usually will make my pies by this method if I’m hungry for compliments, or appearance and presentation is important. It takes more time – but it’s worth it.
*Some cooks will brush the top of the pie with egg white or milk to make the crust soft or shiny.
*Place pies on a rack to cool and the bottom will not be soggy.
* A fluted pie pan makes a scalloped edge pie which is very nice for entertaining. Scalloped pie dishes are pricey but worth it if you make lots or pies or need to impress.