Step 22: Fill the pie with the apples. You can layer the apples to avoid large gaps in your pie, or just dump all the apples in if that seems too tedious!
Step 23: Place the top layer of crust over the apples. Brush with egg wash (I like using just 1 whisked egg white and not the yolk) and sprinkle with sugar.
Step 24: Bake at 425° F for 45-55 minutes or until the crust is golden. You may need to cover with foil loosely so crust doesn’t burn. Let completely cool before slicing.
What is the best way to store apple pie?
Store on your counter, covered for up to 2 days. Or, in the fridge for up to 5 days.
Why is my apple pie watery?
Here are a few reasons ands tips:
You need to use a thickener in the apples (in this recipe we use flour). The apples break down in the pie, which creates that liquid but having a thickener helps makes it into that ooey-gooey goodness.
Also, there are varieties of apples tend to be juicier than others. Use Golden Delicious, Pink Lady, Granny Smith or Honeycrisp. There are many others you can use but these are most common.
You might also need to let the pie sit for longer before cutting it to allow the filling time to set.
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egg wash (egg mixed with a little water to brush on dough)
For the apple pie filling:
3lb.Apples, ~10 total (use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)
1lemonjuice & zest
1 1/2tsp. cinnamon, ground
1/2tsp. ginger, ground
Pulse 10 oz. flour with salt and sugar in a food processor. Then add the grater attachment to your food processor to grate the butter. Pour this into a bowl and add 3 Tbsp. Crisco (shortening) and use your clean hands to incorporate into the flour.
Add a splash of apple cider vinegar to the water and slowly add in the 3/4 cup ice cold water into the dough. Don't add all of the water at once, add it in intervals.
Using clean hands again, start to mix the water into the flour until a dough like consistency forms. Dough shouldn't be wet, add a touch more flour to the dough & your hands if it is.
Start to fold and form dough gently. Knead dough until somewhat smooth. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 425 ° F. While the dough chills, make the apple pie filling. Peel, core and slice 3 pounds of apples. To the apples add sugar, flour, lemon zest, lemon juice, ground ginger, ground cinnamon, and a sprinkle of allspice and cloves. Mix well.
Grab dough from the fridge once it's chilled and cut it in half (bottom layer, top layer). Roll out the dough for the bottom crust on a floured surface using a rolling pin and transfer the dough to a 9 inch pie dish. Cut off loose edges and shape the dough (use the images in blog post above to help guide you)
Bake the pie crust for 8 minutes (using pie weights). While that bakes, roll out the top layer of the crust. Fill the pie with the apples, place the top layer of crust over the apples and brush with an egg wash and a sprinkle of sugar. Be sure to cut a few slits on the top for ventilation. Bake for 45-55 minutes or until the crust is golden and the internal temperature reaches 175 °F.
Let the pie completely cool before slicing. Serve with ice cream.
Be sure to use the step by step photos in the blog post to help assist you!
Store apple pie by covering tightly or stored in an airtight container at room temperature (or in the refrigerator) for up to four days.
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