Ahh, Apple Pie, the quintessential American dessert! Perfect in the fall or summer, the classic apple pie is everyone’s favorite at any gathering, whether a potluck or a family dinner.
We love this recipe, which makes a crisp golden crust that contrasts beautifully with the fabulous fruity filling.
Which are the best apples for apple pie?
With so many different kinds of apples available – a staggering 7,500 varieties across the world – it can be hard knowing which variety is best for this classic dessert. Ideally, you should choose a tart apple to achieve that wonderfully tangy flavor that we all know and love.
Here are some of our favorites:
Granny Smith Apples
Granny Smith apples are a popular choice for apple pie as they are firm and quite tart. They do not go too mushy, so they provide a nice bite and texture.
The only issue with Granny Smith apples is that they do lack in the flavor department, so our top tip is to pair a Granny Smith with another type of apple, preferably a sweet one, creating a perfect combination of flavors.
You can find these apples all year round and they are easily recognized by their bright green skins.
Beautifully sweet, the Honeycrisp brings lots of flavor while still remaining firm after baking (although not as firm as the Granny Smith). The only downside to Honeycrisp is that they are only available in the fall.
These apples have a lovely yellow skin and are a perfect combination of sweet and tart, just what you want in an apple pie. They do not remain as firm as Granny Smith’s do, but they won’t go too mushy either.
Braeburn apples really hold their firmness, making them perfect for baking. They have an almost citrussy scent to them and taste more like pears after baking. We recommend mixing another kind of apple in if you are using Braeburns, just to create a more complex, unique flavor.
If you love apple pie, why not try…
Betty Crocker Apple Pie
- 2 All-Purpose Flour
- 1 Salt
- 0.66 Shortening plus 2 tablespoons
- 4 Cold Water
- 0.33 Granulated Sugar
- 0.25 All-Purpose Flour
- 0.5 Ground Cinnamon
- 0.5 Ground Nutmeg
- 0.125 Salt
- 8 Apples (tart) thinly sliced
- 2 Butter
- Using a large mixing bowl, combine 2 cups of flour with 1 tsp salt. Cut in the shortening and either use a food processor or your hands, until the mixture formed is flaky and the size of small peas. Sprinkle with cold water, 1 tbsp at a time, using a fork to toss the mixture until all of the flour is moistened. If necessary, add 1-2 tsp more water.
- Gather your pastry into a ball and divide it in half. Lightly flour a surface and shape each half into flattened rounds, wrapping each in plastic wrap. Refrigerate for about 45 minutes or until the dough is firm and cold, yet pliable. If you have refrigerated it too long, allow it to soften before working. A firm yet pliable dough helps to create a lovely, flaky crust.
- Pre-heat your oven to 425 deg F. Flour a rolling pin and roll out one pastry round until it is no thicker than 2 inches, and is not larger than an upside down 9-inch pie plate. Fold the pastry into fourths and position into the plate. Unfold and shape into the pie plate, pressing firmly against the bottom and sides of the pastry.
- In a large mixing bowl, combine sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 tsp salt. Stir in the apples and transfer the filling mixture into the pastry-lined pie dish. Dot with butter. Using scissors, trim away pastry that is overhanging the side of the dish, about 1/2 inch from the rim of the dish.
- Lightly flour your rolling pin and roll the other round of pastry, again folding into fourths. Using a sharp knife, cut slits into the pastry so that steam can escape while baking. Unfold the pastry over the filling and use a knife to trim away any overhung pastry, 1 inch from the rim.
- Fold the top pastry down over the lower edge and press to seal. You can flute the edge or use a fork to crimp it closed. To prevent the edges from browning too much, cover them with 3-inch strips of foil which can be removed during the last 15 minutes of baking.
- Bake for about 40-50 minutes or until the pie crust is browned and juice from the fillings has started to bubble through the crust. Serve warm with a scoop of ice cream.