Choose your apples. You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavor. For this pie I used Granny Smith, Gala, and Golden Delicious.
Make the filling:
Use a microplane grater to zest 1/4 teaspoon lemon peel into a12 inch high sided skillet.
Add the juice from half the lemon to the skillet, about 2 tablespoons.
Use a potato peeler or this handyapple peelerto peel the apples. Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples. I like to peel and slice one apple at a time so that they don't get brown; I peel one apple, then stop and slice it, add it to the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Stir it together gently so you don't break all the apples.
Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid but don't walk away. Stick around and stir the mixture every 3 minutes or so, Replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.
If your apples start to stick to the pan, add 1 tablespoon water as needed; use sparingly.
Remove the pan from heat and stir in 1 teaspoon vanilla.*
Transfer the apple pie filling (including the brown caramel gooeyness) to ahalf sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
Roll out yourpie doughand place in a deep 9 inch pie dish, with the excess hanging over the edges. Seemy pie crust postfor lots of photos and details.
Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish. Don't forget to scrape in every last bit of the gooey filling.
Top your pie with the other pie crust. Follow this recipe forHow to Make a Lattice Pie Crust, if you like. It's so pretty and not as hard as you think. You can also just toss the crust on whole. It's going to taste delicious either way! See mypie crust recipefor details on topping with a whole crust.
Fold the edges in and crimp however you like. If you didn't do a lattice, make sure to vent your pie by poking the top a few times with a sharp knife.
Place the whole pie in the fridge or freezer for about 20-30 minutes, for a really flaky crust.
Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it's really hot.
Right before putting it in the oven, brush the crust of your pie all over with milk or egg, or both. I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making myhomemade pie crust. You can just use milk if you don't have beaten egg lying around. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.
Sprinkle the whole pie with raw sugar, or regular sugar is fine too.
Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.
Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. Seepie crust postfor photos.
Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning.
Don't forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes.
You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.
Once the pie is completely cool, slice and serve! My husband Eric considers it a crime to serve this without vanilla ice cream, and I tend to agree. Treat yoself right. Add in somecaramel saucefor a really decadent treat!
Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.
FAQs
What does the apple pie symbolize? ›
Apple pie is traditionally associated with American patriotism and national identity. During World War II, soldiers famously claimed they were fighting for “mom and apple pie.” Since then, apple pie has become a symbol of family and home for many Americans.
Is it better to use flour or cornstarch for apple pie? ›Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.
Is cornstarch or flour better for pie filling? ›All-Purpose Flour
Most people prefer other thickeners over flour because it creates a cloudy filling with a slightly gummy texture and a wheat-flavored taste. How to substitute: As a general rule of thumb, use twice as much flour as cornstarch or arrowroot.
So when someone talks about "making Apple pie," they may be referring to embodying or preserving traditional American values, customs, or ideals. The phrase “making Apple pie” is often used idiomatically to describe something that is quintessentially American, traditional, or wholesome.
What does pie mean in slang? ›What does pie mean? To most of us, pie conjures up an image of a pastry with fruit filling, yum … but to drug dealers (or users) pie refers to a kilogram of drugs, usually cocaine.
What makes pie filling thick? ›Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.
What is the best ingredient to use in thickening the filling of cream pies? ›Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.
What is the best choice of dough for pies with liquid fillings? ›Mealy pie dough is best for using for pies that have a liquid or custard filling like pumpkin, or apple pie filling because it won't get soggy. The pieces of fat in the flour are very small, making the fat distribution denser which repels liquids.
How do you keep apple pie filling from being runny? ›- Drain apples of much of their juice, then simmer the juice until thick before adding it back to the filling.
- Partially pre-cook the filling to evaporate its excess juice.
- Experiment with different thickeners beyond flour — we love Instant ClearJel.
Softer apples like Red Delicious, Golden Delicious, or Macintosh break down too much in the heat of the oven, basically turning into applesauce. So avoid those, and opt for a variety that's firm and crisp like Granny Smith, Fuji, Gala, or Honeycrisp. They'll turn velvety soft while still retaining their shape.
What does the apple mean in symbolism? ›
In various mythologies, apples are used as a symbol of love, beauty, and wisdom.
What does a pie symbolize? ›It represents union, love and comfort. When we think of pies, many think of them merely as a way to put on some weight or a gift to bring to a h oliday party. But p ies have been bringing people together since the time of the ancient Egyptians.
What does eating the apple symbolize? ›In the Old Testament, the apple was significant of the fall of man; in the New Testament, it is an emblem of the redemption from that fall.
What is the symbolism in the pie? ›The pie tin, now serving as a physical symbol of his sin, constantly reminds the author that he did something morally wrong and permanent; the fact that Soto mentions seeing the empty pie tin more than once emphasizes just how much guilt the young boy is now feeling.