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The Only Apple Pie Recipe You’ll Ever Need

When it comes to holidays, my family has a system. My parents and I make the main meal, guests bring the appetizers, and my sister makes the dessert. There are variations, but not for the dessert. My sister owns it. Not only because the rest of us are intimidated by pastry, but because her baking is just that good.

So, when it came to sharing a fabulous pie recipe for National Pi Day, I knew who I needed consult with - Aunt Gigi.  

I took diligent notes and photos over the course of the afternoon we baked, and my efforts were rewarded with the delicious aromas of baked apples, cinnamon and pie crust. It was a good day.

You’ll want to print out this Apple Pie recipe and be sure to take note of the “Pro Tips” I included. You just may find yourself volunteering to make pie at your next holiday gathering!

Ingredients:

  • 1 package of Harris Teeter Refrigerated Pie Crusts (2 rolls)
  • 5 large apples, a mix of Golden Delicious and Granny Smith apples
  • Juice of ½ lemon
  • ¾ cup sugar
  • 2 Tbsp. flour
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅛ tsp. Allspice
  • 2 Tbsp. milk
  • Seve with Harris Teeter Whipped Topping or Vanilla Ice Cream


Directions:

Step 1: Preheat oven to 375 degrees F.  

Pro Tip: Line a large baking sheet with aluminum foil and place it under the rack where you plan to cook your pie. This will catch any juices that run out of the pie plate and keep your oven clean.

Step 2: Peel, core and slice apples. Add to a large bowl

Pro Tip: Use a melon baller to easily remove apple cores.  

Step 3: Add lemon, sugar, flour, and spices to the apples and toss to coat.

Step 4: Roll out the first pie crust on a clean, dry, and flour-dusted surface. You’ll want the crust to hang over the pie plate approximately 1”. Drape the pie crust into an ungreased pie plate ensuring some slack along the sides.  

Pro tip: To easily transfer the pie dough from the counter to the pie plate, fold the rolled out circle of dough in half, and then again to make a triangle. Place the triangle in the pie plate and unfold.

Step 5:  Roll out the second pie crust thin enough to overhang the pie plate by 1”. At this point you’ll need to choose how you want your top crust to look. You can opt to cut the crust into strips to make a lattice top. You can use small cookie cutters to decorate your pie seasonally, or you can opt for a solid pie crust layer on top. If you want a solid pie crust on top, be sure to cut slits in the top of the pie to allow steam to escape.

Pro tip: To secure cookie-cut outs to the pie crust, use an egg wash (1 egg whisked with 1 Tbsp. water) as the glue. 

Step 6: Once the second crust is in place on top of the pie, seal (or crimp) the edges by folding the bottom crust up and over the top crust.  

Step 7: Brush the top of the pie with milk using a pastry brush.

Step 8: Make a pie shield with aluminum foil. Starting with a square place of foil, fold it in half, and in half again. Cut out a square from the center corner. Place the shield over the pie and ensuring the center of the pie crust is exposed and the edges are covered.

Step 9:  Bake for 40 minutes. Remove the pie shield and continue baking for another 20 minutes or until the crust is golden.  

Step 10: Remove from the oven and allow to cool for at least 2 hours prior to slicing and serving.


Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.