Apple Pie
John Barricelli teaches you how to make a classic American apple pie.
How-to with Allie: Apple Pie
- Rate2
- Comments()
A homemade apple pie is definitely a labor of love -- what better reason to make one? If this is your first attempt, don't worry if the crust has a tear or two; the pie will still be juicy and delicious. Pie-making just takes a little patience -- but watching your friends and family enjoy the results makes it all worthwhile.
Expand
Everyday Food, November 2006
Add to Shopping List
Ingredients
- 1/4 cup all-purpose flour, spooned and leveled
- Basic Pie Dough, 2 disks
- 2 tablespoons fresh lemon juice, from 1 lemon
- 4 pounds apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Directions
-
Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
-
Preheat oven to 450 degrees, with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
-
Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
- Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
- With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
-
To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
- With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.
Recipe Reviews
More from Food
New From Our Blogs
-
Valentine's Day Bargain Bubblies
Taste of the Test Kitchen, February 10, 2012 -
Romantic Dinner for Two
Taste of the Test Kitchen, February 9, 2012 -
Secret Shortcut: Smoked Salmon
Taste of the Test Kitchen, February 8, 2012 -
Dipped In Chocolate For Valentine's Day
Taste of the Test Kitchen, February 6, 2012 -
Our Favorite Dips For Super Bowl Watching
Taste of the Test Kitchen, February 2, 2012
Overall, I was disappointed with this recipe. In my opinion, 450 was too hot to start because my pie burned within the first 15 min of baking. I did not, however, put the rack on the lowest setting. Also, the video is not by Allie, but rather with John Barricelli. Finally the list of ingredients at the top does not mention the quarter cup of flour to add to the apples! This was my very first apple pie for Thanksgiving, and I was not happy with the results.
Learned this from my grandmother. Instead of making bottom crust and top crust, roll the crust into a large square, center it on the pie plate, fill the crust like normal, fold the corners in like a napkin overlapping edges to cover leaving a vent [filtered word] in the center. Smooth the crust with your favorite wash, beaten egg or cream. The crust does not leak and the edges do not burn, plus it's a lot faster to put together. Works very well with Marha's Pate Brisee, chilled.
Mdae this a few times and loved it! Only problem is the juices always flow out during baking even after I cut slits on the top. Any idea how to prevent this?