Apple pie – Fraiche Living

It’s about time I put my Apple Pie recipe on the blog! This Apple Pie is everything you want: classic, simple, flaky and perfectly seasoned.

There’s never a bad time for apple pie (Charles’ favorite dessert) which is convenient since apples are readily available to most of us all year round. Whether you serve it with ice cream, whipped cream, or nothing at all, it’s a favorite every time.

Go to recipe

What’s the Best Apple to Use in Apple Pie?

While almost any apple will work, when choosing the type of apples to use, you want to ideally choose one that will remain slightly firm once cooked. Granny Smith, Ambrosia or Gala apples (or a mix!) are a safe bet to use here. Note that a Granny Smith apple will be slightly more sour and less sweet.

Perfect pie crust

It all starts with the perfect crust! My tried and true classic pie crust has served me well over the years. From pies to quiches and everything in between, this recipe always has my back. It’s buttery, flaky, delicious and will beat store bought ANY DAY of the week. Head here for my full recipe and tips for the perfect pie crust.

More Apple Recipes

Apples are such a great fruit for desserts all year round, but especially in the fall! Here are some of my other favorite recipes to make the most of the season:

If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I’d love to know how you liked it! Happy baking!

xo Tori

Apple pie

Apple pie

This homemade apple pie recipe is everything you want: classic, simple, flaky and perfectly seasoned!

Ingredients

• 1
  Perfect Pie Crust Recipe*
• ¼
  cup
  butter
• 8
  cups
  thinly sliced ​​apples**
  peeled and peeled
• 2/3
  cup
  brown sugar lightly packed
• 1
  tablespoon
  all purpose flour
• 2
  teaspoons
  cinnamon
• 1
  teaspoon
  lemon juice
• ¼
  teaspoon
  salt
• 1
  egg
• 1
  teaspoon
  water
• Coarse sugar
  optional

Instructions

1. Set aside a 9-inch pie plate and preheat oven to 425F.

2. Melt the butter in a large saucepan over medium-low heat. Add the apples, brown sugar, flour, cinnamon, lemon juice and salt. Stir together and cook, stirring occasionally, until the apples are tender, 8 to 10 minutes. Remove from heat and set aside to cool.

3. Meanwhile, divide the prepared pie dough in half (if not already into 2 discs) and lightly flour a work surface. Roll out a disk of dough to about 1/8 inch thick, (slightly larger than your pie plate). Transfer the rolled pastry sheet to the pie plate, gently pushing it down.

4. Make the egg wash by mixing the egg and water in a small bowl. Stand aside.

5. Transfer the cooled baked pie filling to the prepared crust. Open the other tray with the pie dough on a lightly floured surface and transfer over the pie. Alternatively, you can cut the rolled pie dough into strips using a pizza cutter and braid the top layer. Cut openings in pie crust if not knitting. Trim off any excess dough hanging over the sides and pinch the edges of the pie with your fingers to seal.

6. Lightly brush the top of the pie with egg wash and sprinkle evenly with coarse sugar, if desired. Bake the pie for 15 minutes at 425 F, reduce the temperature to 350 F, and continue baking until golden brown and the apple pie bubbles from the vents, about 40 minutes. Place a piece of aluminum foil over the pie during the cooking process if the crust starts to get too brown. Set aside to cool before serving.