The best apple pie you’ll ever make.
This apple pie is my family’s most requested pie during the holidays.
I usually make two of them so we can enjoy one for leftovers.
Simply Recipes / Annika Panikker
Nothing better than pie for breakfast, right?
Some apple varieties cook up faster than others.
Some cook up firm, some more soft; some apples are more tart, some more sweet.
Simply Recipes / Annika Panikker
By combining them, you’ll get a more complex, deeper flavor.
That said, some apples are better for cooking into a pie than others.
If you would like to make an all-butter crust instead, see ourAll Butter Crust.
Simply Recipes / Annika Panikker
For something a little different, trycinnamon ice creaminstead.
You could also top it with homemadewhipped creamorcaramel sauce.
(Keep the any wrapping loose, so the crust can breathe.
Simply Recipes / Annika Panikker
Otherwise it will loose its crispness.)
After a couple days, you might keep the pie chilled for a few more days in the fridge.
If you want, warm the pie in a 350F oven for 5 to 10 minutes before serving.
Simply Recipes / Annika Panikker
The filling should be visibly bubbling, which you should be able to see through the steam vents.
Combine the sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl.
Sprinkle with brandy (if using) and vanilla extract and stir to coat all the apples.
Simply Recipes / Annika Panikker
Position a second rack the next rung up (still in the lower third of the oven).
Remove one disk of pie dough from the refrigerator.
Let sit at room temperature for 5 to 10 minutes.
Simply Recipes / Annika Panikker
Place disk on a lightly floured, clean, flat surface.
Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8-inch thick.
As you roll out the dough, check to double-check it isn’t sticking.
Simply Recipes / Annika Panikker
Gently place the rolled out dough onto a 9-inch pie plate.
Press down to line the pie dish with the dough.
Arrange the apple slices in the dough-lined pie plate.
Simply Recipes / Annika Panikker
Mound the apples in the center.
Roll out the second disk of dough, again to 12-inches.
Gently place the second round of pie dough over the apples.
Simply Recipes / Annika Panikker
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.
Simple Tip!
Place egg yolk and cream in a small bowl and use a fork to stir until well combined.
Simply Recipes / Annika Panikker
Use a pastry brush to brush the egg wash over the top and fluted edges of the pie.
Use a sharp knife to cut slits in the top of the pie crust for steam vents.
Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings.
Simply Recipes / Annika Panikker
If you have an instant-read thermometer, it should read 200F when inserted in the center of the pie.
About halfway through baking, check to ensure the pie isn’t browning too much.
Transfer the apple pie to a rack to cool for at least 1 hour.
Simply Recipes / Annika Panikker
Serve slightly warm or at room temperature.
Great with a side of vanilla ice cream.
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
