Best Ever Apple Pie.

With a crisp, flaky crust and thick, cider-flavored apple filling, this is my idea of the perfect apple pie.

I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested, “Maybe a slice of my homemade apple pie will make you feel better.” One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need.

This is absolutely the best homemade apple pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!

The best Apple Pie is made from simple, delicious ingredients and is ready in just one hour. Buy a pie crust or use my easy homemade pie crust recipe!

Ingredients:

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.

Ingredients:

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water
• 3 teaspoons sugar
• 1/4 teaspoon salt

Filling:

• 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
• 2 tablespoons lemon juice
• 2/3 cup sugar, plus 1 tablespoon for top of crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• splash of water

Directions:

1. [When ready, preheat oven to 375º F.]
2. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
3. Add in cold, cubed butter and pulse.
4. Slowly drizzle in ice water, one tablespoon at a time.
5. You should have a coarse, crumbly mixture.
6. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
7. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand.
8. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours.
9. It’s very important to work with cold dough.
10. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg.
11. Set aside.
12. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
13. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
14. Gently take the corners, lift the dough and transfer it to pie pan.
15. Lightly press sides against the bottom and sides of pan.
16. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
17. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
18. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
19. In a small bowl, beat your egg yolk and add a splash of water.
20. Brush the edges of pan, covered by the dough, with egg mixture.
21. Cover the entire pie with remaining rolled out dough.
22. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
23. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
24. Brush egg mixture all over the top of crust and sprinkle with sugar.
25. Bake for 50 minutes, or until crust is golden brown.

Enjoy!

From: 12tomatoes.