March 19th, 2012

Apple Pie

Apple Pie

Have you ever heard that apple pies are supposed to be made with tart apples—such as the Granny Smith variety? Well, I’m sorry, but I have to disagree with that age-old tradition. Tart apples make for a tart pie.  Some people like tart apples, and if you are one of those people, you probably understand the whole Granny Smith thing, but I think most people would prefer a sweet pie.  Of course you can add lots of sugar to tart apples, but why not just start with an apple that’s naturally sweet?  I have been making homemade apple pies for years, and my apple-of-choice would be the Golden Delicious. I ALWAYS use Golden Delicious apples, and many people have told me that my apple pies are fabulous. If they ask me what the secret is, I tell them it’s the Golden Delicious apples.  They make the best pies!  Sometimes I wonder if the tart apple rumor was started by someone who owned an orchard full of tart apples!  Seriously. . . not many people wanted to eat them plain so a rumor started to spread that tart apples are for apple pie. Well, I’m here to tell you that you don’t have to use tart apples. In fact, if you’ve made apple pies before and you’re in the habit of using Granny Smith or other tart apples, I suggest that you try making one with Golden Delicious apples and see if you don’t think it’s better.

To make this pie, you’ll need sugar, flour, cinnamon, butter, salt, shortening, and of course apples.  But make sure you walk right past those Granny Smith apples—-don’t even look at them—-and head straight for the Golden Delicious!

Peel and slice the apples.  Some people like to use those apple-peeler-thingamabobs with a hand crank.  Not me.  I prefer to use an old-fashioned-hand-held-potato-peeler because I think it’s faster.  I can peel an apple in 22.75 seconds.  My son actually timed me with an official-looking stopwatch, so I’m pretty sure that’s accurate.  Let me know if you can beat my record!
In a large bowl, combine apple slices, sugar, flour, cinnamon, and salt.
Toss lightly to mix. Place in the refrigerator while preparing the crust.
Preheat the oven to 425. In a medium bowl, combine the flour and salt. Using a pastry blender, cut in the shortening until particles are the size of small peas.
Sprinkle the flour mixture with 4 tablespoons of the water, while tossing and mixing lightly with a fork. Then continue to add the remaining water, 1 tablespoon at a time until it comes together in a nice soft pastry dough. It’s important for the dough to be the right consistency, and you may have to add a little more water. (The consistency needs to be such that if a piece of the dough breaks off while you are rolling it out, you can easily press it back onto the rest of the dough without noticing it. If the dough is too dry, it won’t be able to do that, and if it’s too moist, it will just stick to the rolling pin.) Form the dough into two balls; place on a well-floured surface. Roll out the dough with a flour-covered rolling pin to 1 inch larger than the pie pan.
Fold the pastry dough in half. Then carefully pick it up and place it on the pie pan, unfolding it and easing it into the pan. Press in place.
Turn the apples into the pastry-lined pie pan.
Dot with the 1 tablespoon of butter.
Cover with the top crust.
Then seal the pie crusts together. I do this by trimming all of the excess pastry (anything that is more than 1 inch past the rim of the pan) and then tucking the edges of the top crust underneath the edges of the bottom crust and rolling it together until it sits on the edge of the pie pan.
Then flute the edges. I use my thumb from one hand to push the dough between my thumb and forefinger of the other hand.
Cut slits or make a few holes in the top crust with a fork to allow steam to escape.
Brush the crust with melted butter, but don’t put too much butter on the fluted edges as they have a tendency to brown first.
Bake at 425 for 45 minutes, but check after about 30 minutes to make sure the crust isn’t browning too quickly. If so, cover lightly with a piece of tin foil for the remainder of the cooking time.
Apple Pie
Posted under Desserts

31 Responses to “Apple Pie”

  1. I am a pie lover and connoisseur of the first magnitude. Laura, you make the best gourmet apple pie I’ve ever tasted. I love your recipe. It’s so easy to follow and the pictures are a great help. This is truly a blue ribbon apple pie recipe. Should win many 1st place ribbons at the county fair.

  2. Thanks, Dad! You always make me laugh!

  3. Sounds delicious! I can’t wait to try this.

  4. What shortening do you use? The pie looks devine and I really want to try it!

  5. Hi Cathy, I use Crisco shortening. I’m sure you will love the apple pie. I feel like having a piece of it right now!

  6. I found what you said about Golden Delicious apples very interesting- Laura. Can’t wait to try this recipe. Thanks.

  7. Yep, Golden Delicious apples makes the BEST pies!!!! You heard it here first! Ha Ha!!! Thanks again for all of the great comments, Loyce! Come back often!

  8. Busy printing it, and first thing in the morning I am going to bake it. Must say, it looks really delicious.

  9. Oh my goodness! I’m eating this hot out of the oven right now!! First pie I’ve ever baked and it is the BEST pie I’ve ever had! Mine isn’t quite as pretty as yours, but it tastes amazing! I had a bag of golden delicious apples I needed to get rid of and specifically searched for a recipe using them. So glad I did.

    Thank you, thank you, thank you! I see myself buying these apples in the future just to bake this. And I love that it’s vegan (using non-dairy butter & veg shortening).

  10. Mel, I’m glad you found my pie recipe and my website, too. You’re making me hungry! I wish I had a piece of that pie right now. It’s one of my family’s favorite desserts. Thanks for your comment! Come back anytime.

  11. When I tried to make apple pie with golden delicious it came out too watery. Is there any way to avoid this? Or would I have to use a thicker crust that could at least absorb it? (I used a pillsbury crust, but not the one where you mold it yourself).

  12. Kat, I have never experienced that problem with an apple pie, but I have had it happen to me with berry pies. Maybe you had some particularly juicy apples. I don’t think changing the crust will make that much difference. I would try adding some tapioca or cornstarch to the filling if you think it’s going to happen again. I hope that helps.

  13. Wow, Laura Your website looks great. I wish I could eat some of that delicious apple pie.

  14. Thanks, Susan. I’m glad you got to check it out. I’ll be making this apple pie this week for Thanksgiving. I wish you could be here.

  15. Best apple pie ever! This recipe is a keeper. Now I’m scouring your web site for more recipes 🙂

  16. Thanks, Ginny! I hope you found some more recipes to try.

  17. I’m a New Englander, born and raised, and to me McIntosh is the ONLY apple. But a neighbor gave me a bag of Golden Delicious, and while wondering what to do with them, I found this recipe. I have to admit it’s one of the best pies I’ve ever eaten!

  18. Thanks, Pam! I love comments like yours. Come back anytime. And if you’re looking for another excellent dessert, I highly recommend my Chocolate Mousse Cake.

  19. I would like to make this in two 8 inch pie tins. How much sugar and apples would I use? Thank you, Jewel.

  20. Jewel, I think the best advice I can give you is to just double the recipe. Your pies will be nice and full since 8-inch pie tins are small, but there’s nothing wrong with full pies. I hope you enjoy them!

  21. Apple pie!!! LOVE <3

  22. Thank you for tnis recipe. I have made several apple pies with the same thought about the tart tasting issue…everyone else enjoyed them but not me…I am making this pie for a bday. I have a few questions that I am hoping you could help me with.The baking temp is high..should I cover the edges with foil? does butter crust go just as well for this recipe? thank you for your help

  23. Aura, I usually check on the pie after it has cooked for about 30 minutes. If it looks like the crust is browning too quickly, I cover it lightly with a piece of tin foil for the remainder of the cooking time. I’m not sure what you mean by “butter crust”. Before I bake the pie, I brush the crust with melted butter, but don’t put too much on the edges as they have a tendency to brown first. If you are asking about replacing the shortening in the pie crust with butter, I’m not sure because I have never done it that way. I hope you enjoy this recipe!

  24. Thank you for your quick response. That is what I meant is a crust made with butter as that is what I usually make mine with. Thank you again.

  25. Aura, if you have another crust recipe that you know is good, I’m sure it will work fine with this pie.

  26. Last year, I sent my husband to the store for Granny Smith apples for one of my Thanksgiving pies and he returned with Golden Delicious! I decided to go with it and found your recipe online and decided to give it a try. The best apple pie I’ve ever made!! This year, I went to the store myself and bought Golden Delicious apples on purpose! Thank you so much!

  27. Way to go, Betsy! Yep, Golden Delicious apples make the BEST pies!

  28. It’s apple season, and I have a lot of Golden Delicious and other apples to use up! This pie just came out of the oven and it looks and smells wonderful. It’ll be dessert after tonight’s dinner! Do you know how I can keep some of the filling from leaking out onto the baking sheet? I’m sure it won’t affect the pie’s flavor, but I’ve always wondered why this always happens when I make a fruit pie. I crimp and vent and everything! Maybe I fill it too full?

  29. Sarah, I’m sorry it took me awhile to reply. I recently moved to a new home, and it’s been a little crazy around here. I hope you enjoyed the apple pie. I have to tell you that I like it when some of the filling bubbles up out of the pie because that’s how I know that the filling came to a boil, which indicates that the apples will be completely cooked. A couple of times I have taken the pie out of the oven before I could see some of the filling bubble out of the slits in the pie crust, and I ended up being disappointed because the apples weren’t soft enough. It might make for a bit of a mess, but it means that the pie is going to be really good!

  30. Isn’t tapioca or flour necessary for the pie to set up?

  31. John, I have never used tapioca—only the 3 tablespoons of flour mentioned in the recipe.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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