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Epicurious

Apple Pie

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An apple pie “made from scratch” has no competition from store-bought pies. Here’s the basic recipe with some favorite variations. To bake a frozen apple pie, see the chart. Convection-baked pies cook in about one-third less time.

Recipe information

  • Yield

    makes one 9-inch pie

Ingredients

Flaky Pastry (page 37)
About 6 medium tart apples, pared, cored, and thinly sliced (6 cups)
3/4 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, optional
1/4 teaspoon kosher salt
2 tablespoons butter, cut up
Milk for brushing the top of the pie
Sugar or cinnamon sugar for the top of the pie, optional

Preparation

  1. Step 1

    Position the oven racks so that one is in the center of the oven. Preheat the oven to convection bake at 400°F.

    Step 2

    Make the pastry and roll out half of it to line a 9-inch pie pan.

    Step 3

    In a large bowl, toss the apples with the sugar, flour, cinnamon, nutmeg, if using, and salt. Put the apple mixture into the pan and dot with the butter.

    Step 4

    Roll out the remaining pastry into a round to fit the top of the pie. Place over the apples.

    Step 5

    Moisten the edges and turn them under. Crimp them to seal. With the tip of a knife or a fork, cut vent holes in several places in the top crust. Brush the pastry with milk and sprinkle with sugar or cinnamon sugar if desired.

    Step 6

    Bake the pie in the center of the oven for 35 to 45 minutes or until the crust is nicely browned and the apples are tender. Cool on a rack.

  2. Dutch Apple Pie

    Step 7

    Before baking, cut large vents in the top crust and omit the butter. Five to 10 minutes before the baking time is up, remove the pie from the oven and pour 1/2 cup heavy cream into the pie through the vents. Return the pie to the oven and finish baking.

  3. Apple-Rhubarb Pie

    Step 8

    Increase the sugar to 1 cup and replace half the apples with sliced fresh rhubarb. Bake as directed above.

  4. Cinnamon Candy Apple Pie

    Step 9

    Omit the cinnamon and nutmeg and add 3 tablespoons red cinnamon candies to the sugar. Cut the top crust pastry into strips and weave a lattice crust on the top. Bake as directed above.

  5. Apple-Raisin Pie

    Step 10

    Add 1/2 cup seedless golden or dark raisins to the apples.

  6. Streusel Apple Pie

    Step 11

    Omit the top crust and the butter. Top the pie with a mixture of 1/4 cup packed light or dark brown sugar, 1/2 cup all-purpose flour, and 4 tablespoons butter, blended to make moist crumbs.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsPieDessertAppleFruitNut FreeBakingThanksgivingFallCookbooks
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