Apple Pie
I usually make this pie when I have a lot of apples or want a classic dessert without too much complication. The process requires some patience, but it’s not complicated – just allocate time for the apples, for kneading and chilling the dough, and in the end, everything goes quickly. If you like apple pie with a crispy crust, vanilla sauce, and intense cinnamon flavor, it’s definitely worth trying.
Quick Info
Total time: approximately 4 hours (includes waiting for the apples and dough)
Effective preparation time: approximately 40-50 minutes
Baking time: 30 minutes (or until golden brown)
Servings: 10-12 slices
Difficulty: medium
Classic dessert recipe, suitable for family or gatherings
Ingredients
Crust:
- 350 g flour
- 200 g butter (cold)
- 1 pinch of salt
- 30 g sugar
- 100 ml cold water (approximately)
Filling:
- 2 kg apples
- 90 g white sugar
- 90 g brown sugar
- juice from ½ lemon
- 1 teaspoon cinnamon
- 1 pinch of salt
- 30 g butter
- 2 tablespoons cornstarch
Vanilla sauce:
- 500 ml milk
- 50 g sugar
- 3 egg yolks
- 1 vanilla pod
Preparation method
1. Apple filling
Peel the apples, wash them, and cut them into pieces 1-1.5 cm thick. Place them in a large bowl. Sprinkle the white and brown sugar, cinnamon, pinch of salt, and lemon juice over the apples. Gently mix and let them sit at room temperature, covered, for at least 2 hours. During this time, the apples will release their juice, which helps with consistency.
2. Dough for crust
Cut the cold butter into cubes. Place it in a bowl with the flour, sugar, and salt. Quickly knead with your fingertips or a mixer until the mixture resembles crumbs. Gradually pour in the cold water, mixing until the dough comes together, then form it into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Rolling and chilling the dough
Divide the dough in two. On a well-floured surface, roll out both pieces of dough. Place one in the pie dish, pressing lightly with your fingers to fit the shape. Put both rolled-out pieces in the fridge until you use them – this helps achieve a crispy crust texture.
4. Finalizing the filling
After the apples have rested, drain them well. You will get about 200 ml of juice. Put this syrup in a small saucepan over low heat, together with 30 g of butter. Cook until the liquid reduces and thickens to a honey-like consistency. Pour the warm syrup over the apple pieces, add the cornstarch, and mix well.
5. Assembly
Take the pie dish with the dough from the fridge. Pour in the apple filling, distributing it evenly. Cover with the second piece of dough. Seal the edges by pressing with your fingers, possibly using a fork if you want a visible pattern. Cut slits in the top to allow steam to escape during baking. If desired, you can brush with egg yolk – I skipped this step.
6. Baking
Place the pie in the preheated oven at 180°C (no clear mention in the recipe, but this is a standard). Bake for 30 minutes or until the dough is golden and slightly browned. Keep an eye on the oven in the last 10 minutes.
7. Vanilla sauce
Bring the milk to a boil with the split vanilla pod and scraped seeds. When the milk boils, strain it. Beat the egg yolks with the sugar and cornstarch until creamy. Gradually incorporate the hot milk, stirring continuously. Place over low heat and keep stirring until the sauce thickens slightly, but do not let it boil. Remove from heat as soon as it reaches the desired consistency.
8. Serving
The pie is served warm, with vanilla sauce poured over each slice.
Why I make this recipe often
It’s one of the most balanced apple pies I’ve tried. The result is consistent: crispy crust, aromatic apples, and the sauce adds creaminess. It’s easy to adapt for larger or smaller portions, and it keeps well in the fridge for 1-2 days.
Tips and variations
Tips
- Don’t skip chilling the dough, it helps a lot with the final texture.
- When rolling out the sheets, work quickly to prevent the butter in the dough from melting.
- Taste the apples before adding sugar if you are using sweeter or tarter varieties.
- Don’t skip the step of caramelizing the apple syrup – it really makes a difference in texture and taste.
Substitutions
- You can use only white sugar if you don’t have brown sugar, but brown sugar adds extra flavor.
- Regular wheat flour is ideal; I don’t recommend other types if you want the classic pie texture.
- You can try cornstarch or potato starch, both work the same for binding the filling.
Variations
- You can add nuts or raisins to the filling.
- A pinch of nutmeg can subtly change the flavor.
- For an even more rustic version, cut the top dough into strips or small cutouts.
Serving ideas
- The vanilla sauce can be generously added to each slice or served separately.
- The pie is also good cold, but the texture is most pleasant when it’s slightly warm.
Frequently asked questions
What type of apples is best?
Ideally, apples with firm flesh and a slightly tart flavor – like Jonagold, Golden, or Granny Smith. I don’t recommend very soft or mealy apples.
How thick should the apple slices be?
Between 1 and 1.5 cm thick is optimal. If you cut them much thinner, the filling becomes too soft.
Can I use only brown sugar or only white?
Yes, but the flavor of brown sugar adds a caramel note. You can adjust according to what you have at home.
Does the apple syrup have to be caramelized?
I recommend this step because it gives a denser texture to the filling and prevents a soggy crust. If you skip it, the pie will have more liquid.
Can the pie be frozen?
I haven’t tried freezing the whole pie, but the raw dough can be frozen in portions. The baked pie keeps for 1-2 days in the fridge.
Nutritional values
Approximately, a slice (out of 12) has around 320 kcal, with about 45 g of carbohydrates, 11 g of fat, and 4 g of protein. The vanilla sauce adds about 50 kcal per serving. Values are approximate, depending on portion size and the exact type of ingredients.
Storage and reheating
The baked pie keeps in the fridge, covered, for up to 2 days. For reheating, a short round in the oven or microwave is sufficient. I do not recommend keeping the sauce for more than 24 hours, as it may crust over or separate. It’s best enjoyed fresh while still slightly warm.
Ingredients: FOR THE DOUGH: 350 g flour, 200 g butter, 1 pinch of salt, 30 g sugar, approximately 100 ml cold water. FOR THE FILLING: 2 kg apples, 90 g white sugar, 90 g brown sugar, juice of half a lemon, 1 teaspoon cinnamon, 30 g butter, 2 tablespoons cornstarch. FOR THE VANILLA SAUCE: 500 ml milk, 50 g sugar, 3 egg yolks, 1 vanilla pod.
