The Holiday season is just around the corner and that means it is also Apple Pie season! It is no secret that everyone loves apple pie and this recipe makes the most perfect gooey pie with a light flaky crust.

a slice of apple pie with vanilla ice cream

When it comes to apple pie, there are many different methods and variations you can make. Some people like a double crust, some prefer a crumble topping, and if you are like me you love a nice lattice top pie. This gives you enough crust to enjoy that buttery flaky goodness without being so heavy that the apples don’t get to shine. Because after all, the filling should ALWAYS be the star!

This is an apple first pie recipe, meaning that it is loaded with tons and tons of apples. The apples sit in a gooey, spiced, brown sugar sauce that makes every bite taste like heaven. The filling is held together with a light and butter filled flaky crust. Use the top crust to make whichever type of design you want and you’ve got yourself a perfect apple pie!

Because we all get crazy busy around the holidays, this recipe is great to make ahead of time. You can make the pie dough days or even weeks in advance and store it in the freezer. The apple pie filling can be frozen too! Simply that both the crust and filling in the refrigerator, then put them together and bake your pie fresh whenever you need it.

Tips for Making Perfect Apple Pie

When making the pie dough, ensure that your ingredients are nice and cold and you don’t over work the dough. The warmth over your hands will warm the dough and cause the butter to melt inside if you work it too much. Keeping the ingredients colds, ensure you get a nice flaky crust.
For the apple pie filling, make sure not to cook it too long on the stove. I like to cook it just enough so that the sauce thickens but the apples are still firm. This will help prevent you from having mushy apples in your pie.
After you have the dough formed into the pie plate, sprinkle a couple tablespoons of oats over the pie crust. What this does, is act as a barrier to keep all the juices and sauce in the filling from making your crust soggy on the bottom. You won’t notice the oats once the pie is baked!
Bake the pie straight from the fridge. I always recommend allowing the pie to get fully chilled once you put it together before baking it. Similar to tip 1, this helps keep that butter cool until baking, and aids in getting you that perfectly flaky crust.

slice of apple pie with vanilla cream on a black plate

Apple Pie Ingredients

Flour– All purpose flour is all you need for this pie crust

Butter– Salted or unsalted is fine. I always prefer using salted butter.

Egg– Make sure your egg is nice and cold when adding it to the pie crust dough.

Sugar– You will need both granulated sugar and brown sugar for this apple pie recipe.

Lemon Juice– Fresh squeezed lemon juice goes in both the pie crust and the apple ie filling. You won’t taste it I promise!

Apples– Use whichever apples you prefer. I always like to use a more crispy apple like a honey crisp or pink lady.

Spices– Cinnamon, Nutmeg and a pinch of all spice are the trio that make this pie so delicious.

Oats– As mentioned above, you just need a couple tbsp of oats to add on top of the pie crust before filling it.

lettuce top apple pie with a slice missing

The Steps

Make The Pie Crust

Start my mixing together the 2 1/3 cup flour, 4 tsp sugar and 1 tsp salt with a fork.
Next add in the cold cubed butter, and cut it into the flour until it is a small pea looking texture. You can do this with a pastry blender, or by working the butter into the flour with your hands.
Once you have a nice crumbly mixture, add in the egg, cold water, and tsp lemon juice. Stir together until a dough starts to form.
Then, dump the dough onto a clean counter, along with any flour that hasn’t been incorporated yet, and knead the dough just until all that flour is incorporated and you have a very thick but smooth dough.
Cut the dough into two, and flatten each piece into a disk. Wrap with plastic wrap and refrigerate for at least an hour (or up to 2 days) before rolling.

Make The Apple Pie Filling

Next, you are going to add all of the filling ingredients to a large pot excluding the oats. Cook over medium heat for about 10 minutes. Just until the mixture start to get a nice sauce that has thickened.
At this point you want to refrigerate the apple pie filling until it is completely cool. If you are going to put the pie together in a day or two, just simply cover the pot and put it in the fridge. If you want to make your pie asap, spread the apple pie filling out onto a large baking sheet and place in the fridge.

Roll and Fill The Pie

Once the pie dough has chilled long enough, generously flour your counter.
Take one of the pie dough disks, lightly flour the top of it and roll it out into a large circle. You want it to be big enough to fill the bottom and sides of your pie plate.
Then you are going to gently transfer the rolled out dough into your pie plate. Lightly press it down and smooth it over the bottom and then up the sides. If there is excess dough along the edges, I like to just gently tuck it under to give me a nice clean edge.
Sprinkle the oats over the bottom of the pice crust, then add the cooled apple pie filling into the pie.
Now, take the other disk of pie dough and roll it out just like you did the other one. You can then place this over top of the pie if you want a full pie crust top or cut it into strips and make a lattice top. If you do a full pie crust top, make sure to cut a slit in the middle of the dough, for air flow. Pinch all along the edges of the pie to seal the top and bottom crust together.
Cover the whole pie with plastic wrap and refrigerate for at least an hour or up to 24 hours before baking.

Bake and Enjoy

When you are ready to bake the pie, preheat your oven to 400F. Brush the top of the pie with an egg wash (1 egg, whisk together with 2 tbsp milk), then place straight into the oven.
Bake the pie for 40-45 minutes or until nicely golden brown on top and around the edges.
Allow the pie to cool for 10-20 minutes before serving with vanilla ice cream. Enjoy!

golden baked apple pie on a wood counter

slice of apple pie with vanilla ice cream

If you give this recipe a try, leave a comment or review below!

Looking for more delicious apple recipes?

https://cmbarndominium.com/the-best-apple-pie-sourdough-cinnamon-buns/

https://cmbarndominium.com/soft-fluffly-apple-pie-sourdough-pancakes/

https://cmbarndominium.com/sweet-and-juicy-apple-dijon-braised-chicken/

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Flaky & Gooey Apple Pie



				
				Yield: 
				1 Pie
			
	
						
				Prep Time: 
				1 hour 
			
					
				Cook Time: 
				40 minutes 
			
					
				Additional Time: 
				2 hours 
			
					
				Total Time: 
				3 hours 40 minutes 
			
			

		
			A like a flaky, buttery pie crust, filled with the most gooey, spice apple pie filling, topped with a beautiful lattice crust top. The only apple pie recipe you will ever need.
		
		
	
	
		
	
			

			
	
		Ingredients

												For the Pie Crust 
						
									
						2 1/3 cups all purpose flour					
									
						4 tsp sugar					
									
						1 tsp salt					
									
						1 cup cold butter cut into cubes					
									
						1 cold egg					
									
						2 tbsp cold water					
									
						2 tsp fresh lemon juice					
							
												For the Filling
						
									
						8 cups apples, peeled and sliced					
									
						2 tbsp fresh lemon juice					
									
						1 1/2 tsp cinnamon					
									
						1/2 tsp nutmeg					
									
						1/4 tsp all spice					
									
						1/2 cup sugar					
									
						1/3 cup brown sugar					
									
						3 tbsp flour					
									
						2 tbsp butter					
									
						pinch of salt					
									
						2 tbsp rolled oats 					
							
			
		
		
		Instructions
		Start my mixing together the 2 1/3 cup flour, 4 tsp sugar and 1 tsp salt with a fork. 
Next add in the cold cubed butter, and cut it into the flour until it is a small pea looking texture. You can do this with a pastry blender, or by working the butter into the flour with your hands. 
Once you have a nice crumbly mixture, add in the egg, cold water, and tsp lemon juice. Stir together until a dough starts to form. 
Then, dump the dough onto a clean counter, along with any flour that hasn't been incorporated yet, and knead the dough just until all that flour is incorporated and you have a very thick but smooth dough. 
Cut the dough into two, and flatten each piece into a disk. Wrap with plastic wrap and refrigerate for at least an hour (or up to 2 days) before rolling. 
Next, you are going to add all of the filling ingredients to a large pot excluding the oats.
Cook over medium heat for about 10 minutes. Just until the mixture start to get a nice sauce that has thickened. 
At this point you want to refrigerate the apple pie filling until it is completely cool. If you are going to put the pie together in a day or two, just simply cover the pot and put it in the fridge. If you want to make your pie asap, spread the apple pie filling out onto a large baking sheet and place in the fridge. 
Once the pie dough has chilled long enough, generously flour your counter. 
Take one of the pie dough disks, lightly flour the top of it and roll it our into a large circle, You want it to be big enough to fill the bottom and sides of your pie plate. 
Then you are going to gently transfer to rolled out dough into your pie plate. Lightly press it down and smooth it over the bottom and then up the sides. If there is excess dough along the edges, I like to just gently tuck it under to give me a nice clean edge. 
Sprinkle the oats over the bottom of the pice crust, then add the cooled apple pie filling into the pie. 
Now, take the other disk of pie dough and roll it out just like you did the other one. You can then place this over top of the pie if you want a full pie crust top or cut it into strips and make a lattice top. If you do a full pie crust top, make sure to cut a slit in the middle of the dough, for air flow. Pinch all along the edges of the pie to seal the top and bottom crust together.
Cover the whole pie with plastic wrap and refrigerate for at least an hour or up to 24 hours before baking.
When you are ready to bake the pie, preheat your oven to 400F. 
Brush the top of the pie with an egg wash (1 egg, whisk together with 2 tbsp milk), then place straight into the oven. 
Bake the pie for 40-45 minutes or until nicely golden brown on top and around the edges. 
Allow the pie to cool for 10-20 minutes before serving with vanilla ie cream. Enjoy!
	
	
		Notes
		
			
* This pie dough can be made and stored in the freezer for days or up to a month before using. 
*You can easily double this recipe to make two pies and store one unbaked in the freezer. 
*if your dough doesn't seem to be comming together very well, add another tbsp of water and keep kneading it.

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Sweet Treats

How to Make Perfectly Flaky & Gooey Apple Pie

Tips for Making Perfect Apple Pie

Apple Pie Ingredients