Apple Pie – Fraiche Dwelling

It was about time I put my Apple Pie recipe on to the weblog! This Apple Pie is every thing you need: basic, easy, flaky and completely spiced.

There’s by no means a foul time for apple pie (Charles’ favorite dessert) which is handy since apples are available to most of us all 12 months spherical. Whether or not you serve it with ice cream, whipped cream, or nothing in any respect, it’s a crowd favorite each time.

Soar to Recipe

What’s the Greatest Apple to make use of in Apple Pie?

Whereas nearly any apple will work, when selecting what kind of apples to make use of you need to ideally select one that can keep barely agency as soon as baked. Granny Smith, Ambrosia or Gala apples (or a mixture!) are a protected wager to make use of right here. Be aware, a Granny Smith apple can be barely extra tart and fewer candy.

Excellent Pie Crust

All of it begins with the right crust! My tried-and-true basic pie crust has served me very nicely over time. From pies to quiches and every thing in between, this recipe all the time has my again. It’s buttery, flaky, scrumptious and can beat the store-bought ANY DAY of the week. Head right here for the total recipe and my ideas for the right pie crust.

Extra Apple Recipes

Apples are such an amazing 12 months spherical fruit for desserts, however particularly in fall! Listed below are a few of my different favorite recipes to take advantage of out of the season:

Should you make this recipe, make sure you tag me on Instagram with the hashtag #fraicheliving or depart a remark/ranking under. I’d like to understand how you favored it! Comfortable Baking!

xo Tori

Apple Pie

Apple Pie

This do-it-yourself Apple Pie recipe is every thing you need: basic, easy, flaky and completely spiced!

Substances

• 1
  Excellent Pie Crust Recipe*
• ¼
  cup
  butter
• 8
  cups
  thinly sliced apples**
  peeled and cored
• 2/3
  cup
  calmly packed brown sugar
• 1
  tablespoon
  all-purpose flour
• 2
  teaspoons
  cinnamon
• 1
  teaspoon
  lemon juice
• ¼
  teaspoon
  salt
• 1
  egg
• 1
  teaspoon
  water
• Coarse sugar
  non-compulsory

Directions

1. Put aside a 9-inch pie plate and preheat the oven to 425 F.

2. Soften the butter in a big pot over medium-low warmth. Add the apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir collectively and cook dinner, stirring often, till the apples soften, 8 to 10 minutes. Take away from the warmth and put aside to chill.

3. In the meantime, divide the ready pie dough in half (if not already in 2 discs) and calmly flour a piece floor. Roll one disc of dough out to round 1/8-inch thick, (a bit bigger than your pie plate). Switch the rolled sheet of dough into the pie plate, gently pushing it in to the underside.

4. Make the egg wash by whisking collectively the egg and water in a small bowl. Put aside.

5. Switch the cooled cooked pie filling into the ready crust. Roll the opposite disc of pie dough out onto a calmly floured floor and switch on prime of the pie. Alternately, you may minimize the rolled pie dough into strips utilizing a pizza cutter and braid the highest layer. Lower vents within the pie crust if not braiding. Trim the surplus dough hanging over the perimeters and crimp the sides of the pie along with your fingers to seal.

6. Evenly brush the highest of the pie with the egg wash and sprinkle evenly with coarse sugar, if desired. Bake the pie for quarter-hour at 425 F, scale back the temperature to 350 F, and proceed baking till golden brown and the apple pie filling bubbles via the vents, round 40 minutes. Place a bit of aluminum foil over the pie in the course of the cooking course of if the crust begins to get too brown. Put aside to chill earlier than serving.