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Apple Pie Recipe

Name: Apple Pie
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 7 h 30 min
Yield: 10
Ingredients: 2 pie crusts ((See Note 1)); 7 cups peeled, cored, and diced apples; 4 tablespoons unsalted butter; Zest and juice of 1 lemon ((1 teaspoon zest and 2 tablespoons juice)); 1 cup dark brown sugar (lightly packed (light brown sugar will work)); 1 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon EACH: ground allspice, ground cloves, and ground nutmeg; 3/4 teaspoon fine sea salt; 1/3 cup white, granulated sugar; 1/4 cup white, all-purpose flour; 2 teaspoons pure vanilla extract; 1/3 cup honey vanilla Greek yogurt ((we love Greek Gods yogurt. Or use sour cream. don't use regular yogurt)); Egg wash: 1 large egg beaten and 1 tablespoon milk; Optional: Demerara Baking Sugar, Turbinado sugar, or white sparkling sugar for topping

Chelsea's Messy Apron

Our absolute favorite Apple Pie with a thick, buttery crust and sweetly spiced apple filling.

Ingredients

2 pie crusts ((See Note 1))

7 cups peeled, cored, and diced apples

4 tablespoons unsalted butter

Zest and juice of 1 lemon ((1 teaspoon zest and 2 tablespoons juice))

1 cup dark brown sugar (lightly packed (light brown sugar will work))

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon EACH: ground allspice, ground cloves, and ground nutmeg

3/4 teaspoon fine sea salt

1/3 cup white, granulated sugar

1/4 cup white, all-purpose flour

2 teaspoons pure vanilla extract

1/3 cup honey vanilla Greek yogurt ((we love Greek Gods yogurt. Or use sour cream. don't use regular yogurt))

Egg wash: 1 large egg beaten and 1 tablespoon milk

Optional: Demerara Baking Sugar, Turbinado sugar, or white sparkling sugar for topping

Method

Number 1 tip for success: Keep everything as cold as possible! Chill the pie dough, chill the apple pie filling, and chill the pie before baking.

PIE CRUSTS: If making homemade pie crusts, start here. Follow Note 1 and chill the pie crusts (wrapped tightly in plastic wrap) for at least 30 minutes before rolling them out.

APPLES: Peel and core the apples. Dice into 1/2-inch cubes and set aside.

FILLING: Add the 4 tablespoons butter to a large pot over medium heat. Once the butter is melted, add in all the diced apples. Pour the lemon juice and zest on top. Add in the dark brown sugar, cinnamon, allspice, cloves, nutmeg, and salt. Cook, stirring occasionally, for 6-8 minutes or until juices have thickened and apples are starting to soften.

FILLING CONT.: In a separate small bowl, stir together the white sugar and white flour. Sprinkle this over the apple filling on the stovetop and stir to combine. Cook for another 4-5 minutes, stirring frequently until apple filling is thickened. Remove from heat and let stand for 5 minutes. Add in the vanilla extract and Greek yogurt (or sour cream); stir to combine. Refrigerate this apple filling mixture until chilled through, about 45 minutes.

EGG WASH: In a small bowl, whisk together the egg and milk with a fork until smooth. Set aside.

PIE: Add a bottom pie crust to a 9.5-inch pie pan. Brush very lightly with the egg wash. Add the completely cooled apple and press into one even layer with the back of a spoon. Add the top pie crust (See Note 2). Press all around the edges to seal the two pie doughs together (trim excess dough if needed). Tuck the excess dough under itself so it is flush with the rim of the pan. If desired, crimp the edges (See Note 3). Place the assembled pie in the fridge and chill for 30 minutes up to an hour. Preheat the oven to 400 degrees F.

BAKE: Remove the pie and brush all of the top pie crust with egg wash EXCEPT for the crimped edges (they already get plenty of browning!) Sprinkle pie evenly with optional sparkling sugar. Place pie on a sheet pan lined with parchment paper and bake for 55-65 minutes or until crust is a deep golden brown. If the crust is browning too quickly, add a pie shield (or tent those sections with a piece of foil). (See Note 4)

SERVE: Cool completely, at room temperature, before cutting into the pie and serving. If the pie is cut straight out of the oven it'll be runny and wet; it needs time for the filling to become juicy and thick. I typically wait 3-5 hours before cutting into the pie. If desired, serve with fresh whipped cream or vanilla bean ice cream.

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