Classic Apple Pie Recipe

IMG_0203Classic Apple Pie Recipe

Who doesn’t like a classic apple pie recipe, I found out from asking members of my Trace Bakes Facebook page what they would like to see for my next bakes this month. Other favorites to come, but today I focused on creating a fu n crust for this classic recipe.

Nothing tastes better than having a yummy pie with lots of flaky crust? Or am I alone on this? I think the crust is a major part of the pie eating experience and for this classic apple pie recipe, I used three (3) pastries to create this beautiful creation.

I have tried to create a pastry using a classic double-crust recipe, but I have found that my single-crust recipe is much better. For some reason, I haven’t perfected the double-crust recipe, it always seems to be too dry to work with. I’ve tried adding additional liquid and then I think I overwork the crust too much and it’s not as flaky and a bit tough. So I think I’ll stick to the best results for me, the single-crust recipe is so easy, I don’t mind making it a few times for this classic apple pie recipe.

The next time I bake an apple pie, I’m going to add a bit of caramel sauce to the top. I’m experimenting with a thick caramel recipe to drizzle on the warm pie after it comes out of the oven and then it won’t run-off, I’ll keep you posted as this development unveils itself in my attempts.

If you try this, let me see your creativity in the crusts, there are so many amazing things I’ve seen individuals doing with crust, can’t wait to try something again very soon! You can check out my great single-crust recipe on my blog post for Piled High Lemon Meringue Pie.

Enjoy the bake.



Classic Apple Pie Recipe

Granny Smith Cooking Apples – about 6 1/2 cups – little more than 2 lbs

1 tbs lemon juice

3/4 cup of sugar

3 tbs all-purpose flour

1 tsp cinnamon

1/8 tsp nutmeg

1/3 dried cranberries

cream & egg to wash the crust

Blind bake the pie crust in a 450 degree oven for about 10 minutes, remove the parchment paper and pie weights and bake another 10 minutes. Remove from oven and let cool while you prepare the apple mixture.

Peel and cut the apples into nice thin slices

Sprinkle your sliced apples with lemon juice and in a large bowl mix together the sugar, flour, cinnamon and nutmeg. Add apple slices and thoroughly coat with the flour mixture. Continuing stirring until all ingredients are moist. Add cranberries and mix.

Add apples to pre-baked pie crust. Cover with second crust. It will be very high, but as the apples cook down it will all even out!

For the third crust, I rolled out as usual, then cutout several circles in two-different sizes to place atop the pie. I washed with the cream & egg mixture to attach to the blanket crust. Repeat and then I fully washed the top of the crust elements and edges with the cream & egg wash.

Bake for about 45 minutes in a 375 degree oven. Remove foil from edges of the pie and then bake another 20 or so minutes until golden brown.

Remove from oven and let cool. Serve warm with delicious scoop of vanilla bean ice cream.




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