There’s nothing quite like the smell of a homemade apple pie baking in the oven. It’s a dessert that will have you waiting with anticipation for that first bite. Whether you’re aiming to impress guests at a holiday dinner or just want to treat your family to something special, making an apple pie from scratch is a surefire way to please. Plus, it’s a lot easier than you might think! With a mix of sweet and tart apples tucked into a flaky crust, this pie is about to become a new favorite in your home.
Apples sure make for a delicious dessert, whether it’s in pie, crumbles, crisps, or cobblers, you’re going to love it!
Why You’ll Love This Recipe
- Beginner-friendly and accessible for bakers of all skill levels.
- Includes a detailed breakdown of which apples are best to use.
- Delicious caramel apple variation so you can easily level up your pie.
![Overhead view of an apple pie with one piece removed, that piece is on a dessert plate next to the pie.](https://thestayathomechef.com/wp-content/uploads/2024/03/Apple-Pie-BEST2.jpg)
Apple Pie Recipe
When it comes to baking the perfect apple pie, selecting the right apples is crucial. The ideal apples for pie are those that offer a balance of sweet and tart flavors and retain their structure during baking, preventing the pie from becoming too mushy.
Which apples are best in an apple pie?
Here’s a closer look at some top choices for pie-making:
- Granny Smith: A classic choice for apple pie, Granny Smith apples are beloved for their tartness and firm texture. They hold up exceptionally well under heat, ensuring your pie has a nice texture with a bit of bite.
- Honeycrisp: These apples offer a perfect balance of sweet and tart flavors, along with a crisp texture. Honeycrisp apples can make your pie filling exceptionally juicy and flavorful, adding a natural sweetness that might reduce the need for added sugar.
- Golden Delicious: If you prefer a sweeter pie, Golden Delicious apples are a great choice. They have a mild, sweet flavor and a tender texture that breaks down slightly when baked, creating a smooth filling.
- Braeburn: Braeburn apples have a combination of sweet and tart flavors, with a firm flesh that holds up well in the oven. They’re excellent for adding depth of flavor to your pie.
- Jonagold: A cross between Jonathan and Golden Delicious apples, Jonagolds strike a nice balance between tartness and sweetness. They’re juicy and hold their shape well, making them a great option for pie fillings.
Mixing Apple Varieties
For a pie that’s rich in flavor and has a complex texture, consider using a mix of apple types. Combining tart and sweet apples can give your pie a more interesting profile, with different levels of sweetness and acidity. A mix can also create a more visually appealing filling, with varying textures from different apple varieties melting together.
Caramel Apple Pie Variation
Absolutely! Incorporating a drizzle of salted caramel into your apple pie adds a wonderful richness and a hint of saltiness that complements the sweetness of the apples. You can mix about 1/4 cup caramel with the apple filling before baking for a deep caramel flavor throughout, or drizzle 1/4 to 1/2 cup of it over the finished pie for a gooey topping.
Lattice vs. Non-Lattice Top
- Lattice Top: Involves weaving strips of dough, allowing steam to escape and creating a visually appealing pattern. Perfect for those who enjoy a little baking challenge and a beautiful presentation.
- Non-Lattice Top: A solid piece of dough covers the pie, requiring venting via small slits to release steam. This method is simpler and quicker, ideal for a straightforward, rustic look.
Venting is essential for non-lattice tops to prevent steam buildup. A few decorative slits or a pie vent can enhance your pie’s appearance while ensuring the filling cooks evenly.
Homemade vs. Store-Bought Crusts
A Homemade Crust offers control over flavor and texture, but store-bought crusts are a great option if you need to save time. If purchasing store-bought, our friends over at Simply Recipes have an amazing taste-tested review of the most common store-bought pie crust brands.
Troubleshooting
- Crust Browning Too Quickly: If you notice the edges of your pie crust browning too fast while it’s still baking, immediately cover the edges with strips of aluminum foil or use a pie crust shield. This can prevent further browning while allowing the rest of the pie to bake properly.
- Filling Overflowing: Place a baking sheet or aluminum foil under the pie to catch drips and avoid a messy oven.
Tips From Chef Cayt
- Freshness Matters: Regardless of the variety, choose apples that are fresh and in season for the best flavor.
- Taste Test: If possible, taste the apples before using them in your pie. This can help you adjust the amount of sugar according to the apples’ natural flavors and sweetness.
Storage & Reheating Instructions
- Store leftovers, covered, in the refrigerator for up to 5 days. Leftovers can be eaten cold, or reheated in the microwave in 30-second increments.
- To freeze, cool completely. Wrap each individual slice tightly with plastic wrap. For added protection against freezer burn, use aluminum foil to wrap slices with a second layer. Freeze for up to 3 months.
- To thaw, transfer to the refrigerator and allow to thaw overnight, at least 12 hours. A slow thawing process helps maintain the pie’s texture.
- Reheat in the microwave in 30-second increments.