Recipes  
Apple Pie (The Best)
Apple Pie (The Best)
Open in full-screen mode

Apple Pie (The Best)

5 stars (176) Rate this recipe
Preparation
45 MIN
Cooking
45 MIN
Chilling
1 H 30 MIN
Servings
8
Freezes
Share

Ingredients

Apple filling

Crust

Preparation

Apple Filling

  1. In a large non-stick skillet, melt the butter. Add the sugar, mix thoroughly and cook for 1 minute. Add the apples and cinnamon. Cook over high heat, stirring frequently, for about 10 minutes or until the McIntosh apples have stewed, the Cortland apples have soften and the syrup is almost dry. Pour into a bowl and let cool completely.

Crust

  1. In a food processor, pulse the flour, salt and butter until the butter is the size of small peas. Add the water and vinegar. Pulse again until a ball begins to form. Remove the dough from the food processor. Form into two discs with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
  2. With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
  3. On a floured work surface, roll out the dough into two round sheets. Line one sheet in a 23 cm (9-inch) round and 2.5 cm (1-inch) deep pie plate. Fill with the apple mixture, forming a pile in the centre of the pie. With a 2 cm (1/2 to 3/4-inch) small round cookie cutter or a plain tip, make 5 holes in the second pastry sheet. Cover the pie with the second pastry sheet. Tightly seal the pie by crimping the edges with your fingers or with a fork. Brush with milk.
  4. Bake for about 35 minutes or until the crust is golden brown. Let cool. The pie will keep for 3 days at room temperature.

Comments

  1. Superb crust and tasty pie! Followed some of the recommendations: used only 1/2 cup of sugar but upped the cinnamon to 1 tsp. Cooked the apples until almost all liquid had evaporated. Added 1 sliced apple to the cooked apples for extra crunch. Baked in Pirex glass plate - no soggy bottom!

  2. Blind bake the bottom pie shell to avoid a mushy bottom. Half the butter required is enough! If it still looks too soupy add a little cornstarch. After cooking down the apples I added more fresh apples so you get some apple slices actually in the pie.

  3. A bit too soupy.. apples must really be dry. I used 2/3 cup Brown sugar and a bit more cinnamon and the apples were really good. maybe I would cut a bit on the butter next time for a little less heavy. For the crust, I did not have a food processor, but it was good. The crust would be great if doing tourtière! :)

  4. did not have a food processor so just made the pastry the old fashioned way

  5. STILL IN THE OVEN. MY HUSBAND IS THE JUDGE. WE SHALL SEE.

  6. Agree with previous reviewers - this pie is WAY too soupy. The filling is delicious, but so liquidy that the bottom pastry was mush. If I try it again, I would make sure that the apples are really dry after pre-cooking them (definitely longer than 10 minutes, and beyond when the Cortland are softened!)

  7. I used 1/2 cup of sugar. Delicious!

  8. Too much sugar. Made a "soupy" pie

  9. Turned out delicious!

  10. Amazing! I used 3 large apples and 6 small ones, and I used more butter but I shouldn't have since it was a tad soupy. I used frozen pie shells and did an egg wash. I added nutmeg too!

  11. Great recipe, can the pie be frozen uncooked?

  12. Perfect! Thank you.

  13. fantastic

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.