How To Make The Best Apple Pie In Cambridge
Cambridge: Here is one of the best Apple Pie recipes out there!
Here Is What Most People Don’t Know About Making Apple Pie:
- Mix apple varieties: Combining different types of apples, like Granny Smith for tartness and Honeycrisp for sweetness, creates a more balanced flavor and better texture in the filling.
- Pre-cook the filling: Cooking the apples slightly before adding them to the pie crust reduces excess moisture, preventing a soggy bottom crust and ensuring evenly cooked apples.
- Chill the pie dough: Keeping the pie dough cold until baking helps create a flaky, tender crust by preventing the butter from melting too early.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 teaspoon salt
- 6 cups mixed apples (such as Granny Smith and Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Sugar, for sprinkling (optional)
Instructions:
- In a large bowl, mix the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples begin to soften. Stir in the cornstarch and cook for another minute until the mixture thickens slightly. Remove from heat and let the filling cool.
- Roll out one of the chilled dough disks on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, leaving some overhang. Pour the cooled apple filling into the crust.
- Roll out the second disk of dough and place it over the filling. Trim any excess dough, leaving a 1-inch overhang. Tuck the overhang under the bottom crust and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top of the pie with the beaten egg and sprinkle with a little sugar if desired. Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the apple pie cool for at least an hour before slicing to allow the filling to set.