This American Apple Pie Recipe is perfect for any thanksgiving meal. It is bursting with the flavor of fresh juicy apples tantalized in a cinnamon, lemon, and cogniac or calvados infused base.
This recipe does not include a homemade pie crust. Here is a good recipe for that: perfect pie crust. Otherwise you can purchase one of your choosing. Just make sure it is not too sweet. The crust should actually not be sweet at all. In Switzerland we have these which work great.
What kind of apples should you use ?
You can really play here with a variety of apples : Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn. I like to make a mixture of sweet and tart apples. It is amazing how many apple varieties there are. It also depends on where you are or live. But here is a list of the best apples for apple pie:
This apple (sometimes called Mutsu) is similar to a Golden Delicious, and it has the same tart-sweetness that’s nicely balanced. And as you can guess from the name, it’s also great for holding it’s crisp when baked.
Honey Crisp apples are nice and sweet, and they’re a fan favorite in apple pie. They’re also relatively firm and hold their shape well when baked, making it the perfect combination of flavor and texture. With Honey Crisp apples, you’ll get nice clean slices of pie without too much juice.
Their signature tart flavor is delicious on its own, but if you prefer a pie that’s a little sweeter, Granny Smith apples are great when paired with some of the sweeter apples on this list.
Gala apples have a nice mellow sweetness to them and they don’t get too soft in the oven. They’re a great multi-purpose apple and a delicious pick for apple pie. Best of all, this variety of apple is usually available year-round.
They have a nice, rosy color (hence the name!) and they’re super crisp, so they’re ideal for getting that picture-perfect slice of pie. Pink Lady apples have a sweet-tart flavor that’s refreshing when eaten raw as a snacking apple, but that also works well in baked goods.
Golden Delicious apples stand out on the shelf thanks to their sunny yellow color, and you can usually find them throughout the year. These apples are pretty mild in their flavor, so they work well in pies that have some extra sweetness and spice. Unlike Granny Smith apples, Golden Delicious apples tend to break down more when cooked, so they’re a good choice to combine with other firmer apples on this list.
These large, round apples aren’t always readily available throughout the year, but when they are, they’re one of the very best for pie! They have a mostly sweet, very lightly tart flavor and they’re nice and firm. Look for them in the later months of fall and you’ll be baking apple pie for all the cold-weather holidays.
Jonagold apples are a cousin of Golden Delicious and they have some of the same pretty golden hues in their skin. They’re a nice mix of sweet and tart, so they work well on their own in a pie. The firm-fleshed apple is a great choice for baking in all forms.
Braeburn apples are perfectly balanced: not too sweet and not too tart. They have a unique flavor that’s almost citrusy and spiced, but turns deliciously sweet when cooked. They’re great for baking because they release very little liquid when baked, so your pie won’t be too runny.
This classic fall apple has a soft white flesh and sweet flavor that’s hard to beat. They’re actually better for snacking on and making applesauce than pie—it can get mushy pretty quickly. If you love the flavor of McIntosh apples and have a lot of them, try mixing them with a firmer variety, like a Pink Lady or a Honey Crisp for pie.
Cortland apples have a very sweet, slightly tart flavor that’s similar to McIntosh and works well when baked in an apple pie. Look for the large, often flat-shaped, apples throughout the fall season.
These iconic red apples aren’t the most exciting apples for eating, but they work just fine for pie. The flesh is crisp and juicy, with a very mild sweet flavor. They break down more quickly than other apples, so we recommend mixing them with one of the firmer apples on the list.
Don’t forget the vanilla ice cream and whip ! Apple Pie is best served hot with melting vanilla ice cream and if you want, a little ice cream.
Homemade Apple Pie – American Style
How to make a classic american apple pie
How to make a classic homemade apple pie - American Style !
Peel, Core and Slice :
Peel, core and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.
Add them to a large bowl and toss them with the lemon juice or apple cider vinegar to help keep them from turning brown.
Make the apple pie filling:
Combine the sugar, flour and spices in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.
Add the cognac and vanilla extract and stir to coat all the apples. If you do not have vanilla extract, you can replace some of the sugar with vanilla sugar. Sometimes I even cut up a vanilla bean into very small pieces with a scissor and add it to the mixture.
Preheat the oven to 375°F
You want to cook it on a rack.
Roll out the the dough and place in the pie plate.
First wipe the pie plate with butter. I use a paper towel with a dab of butter and wipe it all over the pie plate including the sides.
Add the apple filling:
Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.
Roll out the top crust, place over apples, trim and crimp edges:
Roll out the second disk of dough. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.
Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.Brush with the egg wash and cut vents:
Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.
Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.
Bake until the crust is golden brown and the juices are bubbling all over, an additional hour or up to another hour and a half, depending on the type of apples you are using. If you have an instant-read thermometer, it should read 200°F when inserted in the center of the pie.
About halfway through baking, check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.
Transfer the apple pie to a rack to cool for at least 1 hour.
- Amount Per Serving
- Calories 101kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Cholesterol 27mg9%
- Sodium 4.99mg1%
- Potassium 123.02mg4%
- Total Carbohydrate 23.4g8%
- Dietary Fiber 2.4g10%
- Sugars 17.6g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.