Pumpkins get all kinds of attention this time of year (and deservedly so), but you know what else is a seriously awesome autumnal treat? Apples. It might be partly due to my Michigander roots (after all, apples are one of the state’s biggest fruit crops), but it’s hard for me to think of a more delicious (or more versatile) fruit.
Not only are there about a gazillion varieties (I’m kind of partial to McIntosh, but I also love a Honeycrisp or a Pink Lady, although my go-to most of the year is the good ol’ Gala) , but they’re delicious raw, tasty when baked, amazing as cider, and, well, there’s really nothing quite like an apple pie at the end of a fabulous meal, is there?
And if you’re wondering where to find the best apple pie recipe, look no further. We’ve got it (in video and text format!) from our pals at Grokker. And while they do mention Thanksgiving in the video, don’t worry — it’s a perfect pie for that holiday, but it wouldn’t be out of place on your table any other time, either. I promise. (And if I’m wrong, just let me know — I’d be more than happy to take one off your hands!)
The Only Apple Pie Recipe You’ll Ever Need
- Pie Filling (see recipe and instructions for dough in post):
- 5-6 cups of apples (~6 medium). The best varieties available in most stores are Granny Smiths (tart and firm), Braeburns, Cortlands, Golden Delicious, or McIntosh (sweet, but a little mushy)
- ¾ cup sugar; plus 1 tbsp (for topping)
- ½ teaspoon ground cinnamon; plus ⅛ tsp (for topping)
- ⅛ teaspoon salt
- 1 tablespoon fresh lemon juice
- 3 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
- Preheat the oven to 400°F.
- Peel, quarter, and core the apples. Slice them 1/16 inch thick.
- Put the apples in a medium bowl with sugar, ground cinnamon, salt, and lemon juice. Gently stir until well mixed together.
- Stir in the flour.
- Place the apples evenly in the pie pan (with bottom crust in place -- please see post for dough and crust instructions).
- Cut the butter into 8 pieces and place over the apples.
- Place the top crust on top of the apples. Fold the edge of the top crust under the bottom edge. Press the edges of the pie together with your fingers. If desired, press around the pie edge with your fingers or the tines of a fork making a decorative pattern.
- Stir together the 1 tablespoon sugar and the ⅛ teaspoon cinnamon. Sprinkle over the top of the pie.
- Cut four slits, each about 1 inch long in the middle of the pie.
- Place the pie in the top third of the oven. Place a baking sheet on the lower rack or on the oven floor to catch any juices. Bake for 30 minutes.
- Reduce the temperature to 350°F and bake until the pie is nicely browned and the apple slices are soft when you insert a paring knife into one of the slits, about 45 minutes more.
- Let the pie cool slightly before cutting.
- Store at room temperature.
Want to make your own super awesome pie dough? Grokker has that covered, too, and here’s how to roll that dough out.
2¾ cups flour
2 tablespoons sugar
2 teaspoons salt
8 ounces (16 tablespoons) cold unsalted butter
5-6 tablespoons ice-cold water
- To form the bottom crust: On a lightly floured surface, roll the larger piece of dough 3/16-inch thick. Trim to an 11-inch circle. Line the pie pan with the dough. Trim the dough around the edge of the pan, leaving a ¼ inch edge hanging over the side of the pan.
- Transfer the bottom dough with rolling pin on to the pie dish, gently press along the inside edge all the way around.
- For the top crust, roll the remaining dough 3/16 inch thick. Trim into a 12 inch circle. Set aside on a parchment paper.
What’s your favorite kind of pie? Apple is right up there for me, and I’m also an enormous fan of strawberry rhubarb. And also blueberry. I like cherry, too. Okay, fine — I might just like pie. —Kristen