I love a freshly baked, Classic Apple Pie recipe, preferably baked in a deep dish. I especially love the American style cinnamon spiced apple pie recipes like I grew up with. It’s even tastier served ‘a la mode’ with vanilla ice-cream.
Growing up in the Okanagan Valley, which was predominantly apple orchard country, there was always plenty of apples in the autumn. Deep Dish Apple Pie was plentiful. We had so many apples that we would get them freshly squeezed to make cloudy apple juice. I always wanted to clear store-bought apple juice and was never happy with the homemade real juice! We also made homemade spiced hot apple cider. Apples were such a big part of growing up!
Moving to Australia, the apple pies that I’ve had here have been pretty awful. Sorry to offend any Aussie bakers, but all the apple pies I’ve bought have been bland. The apple pie filling tastes like plain unsweetened stewed apples inside a pie. It’s almost like Australian’s are scared of cinnamon spices, and maybe its cultural to North America to use lots of cinnamon, so maybe I’ll just chalk it up to cultural differences. So I make my own American style Classic Apple Pie recipe to remind me of the pies of my childhood.
Making shortcrust pastry is quick and easy, however many people prefer to buy pastry in the freezer section of the supermarket, ready to use when you are. That would speed up the recipe, all you would need to do is buy the apples, peel and slice, season and bake. I have included my shortcrust pastry recipe. You can just cover the pie with a pastry sheet, but a lattice top pie looks much nice, and only take a few minutes longer to make. It takes longer make a lattice top of a pie, but it looks much nicer.
I love the mixture of baked apples with brown sugar, cinnamon and spices. It just takes me back to my childhood and reminds me of autumn and Thanksgiving. Classic Apple Pie recipe, a comforting fall treat, perfect with a cup of tea. Bon Appetit! Приятного аппетита!
Classic Apple Pie Recipe
- 2 cups flour
- ¼ teaspoon salt
- 6 oz/175g butter cut into small cubes
- 1 egg chilled
- 3 tablespoons ice water
- 10 apples mixed varieties (about 3½ pounds/1.5kg)
- ½ cup brown sugar firmly packed
- ½ cup white sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 3 tablespoons cornstarch
- 2 tablespoons butter cubed
- egg wash 1 egg yolk with 1 teaspoon of whipping cream
- sugar for sprinkling pie crust
In a large bowl or food processor, add the flour, salt and butter. Using your fingers, mix the butter into the flour until it resembles crumbs. If using a processor, slowly pulse until you get the same result.
Add the chilled egg yolk and mix until it makes a non-sticky dough. Add 1 tablespoon of water at a time until you form a smooth dough. Wrap in cling wrap and place in fridge until you are ready to use.
Preheat oven to 400°F/200°C, and position rack on the lowest height.
Peel, core and thinly slice the apples and place in a large mixing bowl. Add the brown sugar, white sugar, cinnamon, nutmeg, cloves and cornstarch and toss until evenly mixed. Set aside and prepare the shortcrust pastry dough.
Roll out the dough into ⅛" thin round circles, larger in size than the pie pan. Grease a 9" round pie pan and press the dough into it. Place the apples inside the pie pan. Dot the apples evenly across with the butter.
You can either cover the pie with the whole rolled shortcrust pastry dough, or cut it into strips and lattice it. If covering with single piece of dough, remember to use a fork and poke air hole vents in the top.
To make the lattice, cut the rolled dough into 12 -14 even strips. Arrange the strips by weaving a lattice across the top of the pie. Using a fork, press the edges down to seal the pastry. Cut any excess pieces.
Brush the lattice with and egg wash (beating an egg yolk with 1 teaspoon of whipping cream). Sprinkle the egg washed pastry lightly with the white sugar.Cover the edges of the pie with foil, to avoid edges from burning.
Place in the preheated oven for 15 minutes. Then reduce heat to 350°F/175°C and continue baking until crust is golden brown and bubbling (at least another 45 minutes). Allow to cool before serving.
Recipe NotesAlternative measurements for the butter is ¾ cup or chilled butter, or a stick and a half, if oz. or grams are too difficult to work out. Can substitute Pumpkin Pie Spice instead of the cinnamon spices in the recipe.