Tradition is important, especially when it comes to dessert. This traditional Apple Pie recipe is Elaine’s favorite, a staple of her fall baking arsenal. We love pie!
I love pies and one of my favorite pies to bake is apple. The traditional apple pie is a baker’s dream, or anyone who’s lucky enough to be near the kitchen. The smell of apples, cinnamon, nutmeg and allspice baking in the oven is a personal delight. I love how the scent of apple pie slowly escapes and envelopes the kitchen. Its aroma is tantalizing and unforgettable.
There is nothing more “fall” than apple pie, because its apple picking season after all. My traditional apple pie is best served warm. Who can resist a piece of warm apple pie topped with rich vanilla ice cream?
Great recipes start with great equipment, and I highly recommend this KitchenAid Professional Stand Mixer. It comes in so many great colors!
Traditional Apple Pie
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1/4 to 1/2 cup ice water
- 1 cup (2 sticks) cold, unsalted butter
- Measure flour and salt into a medium bowl. Cut in the butter thoroughly with a pastry blender.
- Sprinkle in the water, one tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bowl.
- Gather the dough into a ball, then divide it in half and shape into 2 flattened rounds.
- Chill dough for at least one hour.
- On a lightly floured board, roll each of your dough rounds until they are 2 inches larger all around than the inverted pie pan.
- Place pastry on a parchment or wax paper lined baking sheet, and chill.
- 9 medium-sized, firm, tart apples, cored and thinly sliced (I use Granny Smith)
- 2 tablespoons fresh lemon juice
- 2/3 cup granulated sugar
- 2 tablespoons quick tapioca
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 tablespoons butter
- 1/4 cup boiled apple cider
- Preheat your oven to 425 degrees Fahrenheit.
- Put apple slices into a large mixing bowl and sprinkle with lemon juice.
- Combine sugar, tapioca, salt, cinnamon, allspice and nutmeg in a medium bowl.
- Toss to mix well, then toss with apples.
- Place one pastry round into your pie plate.
- Pour apple filling mixture onto the pie crust and dot with butter.
- Carefully cover the apples with top pastry round, trim the overhang, and crimp the edges to seal. Cut vents in the top pie crust to allow steam to escape.
- Brush crust with milk and sprinkle with sugar for a nice shine.
- Bake your pie for 20 minutes, then lower your oven to 375 degrees Fahrenheit and bake for another 40 minutes, or until pastry is nicely browned and the juices in the center of the pie are bubbling.
- Let cool slightly on a wire rack before serving.
- Serve plain or with vanilla ice cream!
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