Best Ever Homemade Apple Pie for Pi Day

My Favorite Apple Pie Recipe

Let’s make the best apple pie. This homemade apple pie recipe is my go-to. It fills the kitchen with a smell like happy memories. I think that’s the real magic of cooking.

We will make our apple pie from scratch. That means a flaky pie crust and spiced apple pie filling. It is an easy apple pie if you take your time. What is your favorite smell from a baking pie? Is it the cinnamon or the buttery crust?

The Heart of the Pie: The Apples

The apple pie filling is the sweet heart of it all. You need good baking apples. I like a mix of tart and sweet. Toss them with sugar and spices and let them sit. This draws out their sweet juices.

This step matters. It gives you a saucy filling, not a dry one. *Fun fact: letting the apples sit with sugar is called “maceration.”* See, not so scary! Do you have a favorite type of apple for baking? I’d love to know.

Secrets for a Flaky Pie Crust

Now, the flaky pie crust. The key is to keep everything cold. I even chill my bowl sometimes. Roll the dough from the center out. Don’t stretch it into the pan. Just let it fall in gently.

I still laugh at my first crust. It was tough as an old boot! Why does this matter? A tender crust makes the whole pie sing. It holds all that goodness together. A perfect apple pie needs this strong, gentle base.

Building Your Masterpiece

Pack those sugared apples into the crust. Really push them in. They will cook down. Dot with little bits of butter. Doesn’t that smell amazing already?

Now for the top. You can do a simple crust with slits. Or try an apple pie with lattice crust. A lattice looks fancy but is just strips woven together. It’s fun! Which top do you usually make, a solid one or a lattice?

How to Make Apple Pie That’s Just Right

Baking is the final step. The pie must bubble in the middle. If it doesn’t, the filling is not ready. This tip matters most for a perfect apple pie. No one wants crunchy apples!

Then, you must wait. Let it cool for hours. This is the hardest part. But it lets the filling set. Then you get neat slices. Waiting makes it the best apple pie. Trust your grandma on this one.

Ingredients:

Instructions

Step 1: First, let’s make the apple pie filling. Peel and slice your apples. Toss them with both sugars and all those lovely spices. Let them sit for one hour. This draws out the juices. (A big bowl is your best friend here!)

Step 2: Now, roll out your flaky pie crust. Start from the center and roll outwards. Turn the dough as you go. This keeps it even. Doesn’t that smell amazing already? This is the secret to a best apple pie.

Step 3: Pack your apple pie filling into the crust. Really press those slices down! Pour over the sweet, spiced juices. Dot with little butter pieces. This makes the homemade apple pie filling rich and gooey.

Step 4: Add your top crust. You can do a full crust or an apple pie with lattice crust. Crimp the edges with your fingers. I still laugh at my first wobbly crimp! Brush the top with a beaten egg for shine.

Step 5: Bake your apple pie from scratch until it’s golden and bubbly. Let it cool completely before you slice. This wait is the hardest part! What’s your favorite baking smell? Share below! (A foil dome stops the crust from burning.)

Creative Twists

Serving & Pairing Ideas

This easy apple pie is wonderful warm. Serve a slice with a scoop of vanilla ice cream. The cold cream melts into the hot filling. You can also add a sprinkle of cinnamon on top. A dollop of whipped cream is always a good idea too. Which would you choose tonight?

Keeping Your Apple Pie Perfect

Let’s talk about keeping your homemade apple pie delicious. A baked pie can sit on the counter for two days. For longer, the fridge is best. Wrap it well to keep the flaky pie crust from getting soggy.

You can freeze an unbaked pie for later. Assemble it in the dish, then wrap it tight. I once froze one for a month. It baked up like fresh! This is why batch cooking matters. It means a warm, best apple pie is always close by.

To reheat, warm slices in the oven. This crisps the crust back up. The microwave makes it soft. Have you ever tried storing it this way? Share below!

Common Apple Pie Hiccups and Fixes

First, a soggy bottom crust. This happens often. I remember when my first pie was wet underneath. To fix, bake on a hot sheet pan. This helps the bottom cook fast.

Second, the apple pie filling is too runny. Let your sugared apples sit for the full hour. The cornstarch needs those juices to thicken. This matters for a slice that holds together.

Third, the crust browns too fast. Just make a foil dome. Place it over the pie. This simple trick protects it. Fixing small issues builds your confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the secret ingredient in apple pie?

The secret is a mix of warm spices. Cardamom and allspice are key. They add a special depth to the apple pie filling. A little goes a long way. They make your homemade apple pie taste complex and cozy. It is a simple trick for the best apple pie.

Is it best to make apple pie the day of or before?

Make it the day before. This is a great tip for how to make apple pie. The filling sets as it cools. Slicing is much cleaner. The flavors also blend together beautifully overnight. Your easy apple pie will taste even better on the second day.

What is Oprah’s favorite apple pie?

Oprah has praised a classic apple pie from scratch. It features a buttery, flaky pie crust and tart apples. The perfect apple pie, in her view, balances sweet and tangy. It is a timeless recipe. Many bakers aim for this balance in their own kitchens.

Are you supposed to eat pie on Pi Day?

Yes, it is a fun tradition! Pi Day is March 14th. The date sounds like “pi.” So people celebrate by eating pie. An apple pie with lattice crust is a popular choice. It is a delicious way to enjoy a math holiday. *Fun fact: Some bakeries sell pies at a discount on this day!*

What’s the secret to a good apple pie?

Use a mix of apple types. Some should be tart, some sweet. Let the filling rest for one hour before baking. This creates juicy syrup. Do not skip the egg wash for a golden top. These steps ensure a perfect apple pie every single time.

What controversial ingredient are apple pies sometimes topped with?

A slice of cheddar cheese is the controversial topping. Some people love it. Others think it is strange. The cheese melts over the warm apple pie filling. It creates a sweet and salty mix. Which tip will you try first?

From My Kitchen to Yours

I hope you feel ready to bake. This apple pie recipe is a true friend. It might become your family’s favorite. The smell of baking pie is pure happiness.

Remember, every baker learns as they go. My first pie was a messy masterpiece! Have you tried this recipe? I would love to hear your story. Please tell me all about it in the comments below.

Perfect Pi Day Apple Pie

Author: Marina Caldwell Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 15 minutesRest time:2 hours Total time:3 hours 45 minutesServings:8 slicesCalories:583 kcal Best Season:Summer

Description

Celebrate Pi Day with this quintessential dessert, featuring a flaky homemade crust and a perfectly spiced apple filling.

Ingredients

• 1 (9-inch) double crust homemade pie crust (recipe makes 2 crusts, one for top and one for bottom)
• 4 ¼ pounds (1925g) baking apples, about 8 large apples
• 1/2 cup (100g) light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons (16g) cornstarch
• 1 tablespoon (14g) butter
• 1 large egg

Instructions

1. Prepare the apples: Peel, quarter, and core the apples, then slice into 1/4-inch slices. Place them into a very large bowl.
2. Mix the pie filling: Scatter brown sugar, granulated sugar, salt, cinnamon, ginger, cardamom, allspice, and nutmeg over the apples. Toss well, then set aside on the counter for 1 hour.
3. Roll out the bottom crust: Roll out half of the pie dough to fit a 9-inch pie dish. To prevent sticking, sprinkle flour on your work surface and rolling pin. Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough (it should be 1 ½ to 2 inches larger).
4. Add the crust to the pie dish: Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Place in the refrigerator until needed.
5. Roll out the top crust: Roll out the second half of the dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep the second sheet of pie dough in the refrigerator until needed.
6. Prepare the oven: Position an oven rack towards the center of the oven. Preheat the oven to 400°F (200°C). Set aside a baking sheet and line it with foil or parchment paper (you will bake the pie on this).
7. Add the apples to the pie: Toss the cornstarch with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie. Fill the pie until apples are mounded at the same height or a little higher than the edge of the pie crust, tucking in as many as you can. If you have too many apples, save them.
8. Add the apple juices to the pie: Pour the juices accumulated at the bottom of the bowl over the apples. (If there’s more than 3/4 to 1 cup of liquid, leave some behind.)
9. Dot apples with the butter: Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.
10. Add the top crust: Place the second pie dough round over the filling, or cut it into strips and lattice the top. If you are not adding a lattice crust and are adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to vent.
11. Crimp the edges: Trim excess dough from the top crust or lattice strips, then fold the overhang underneath, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).
12. Add the egg wash: Whisk the egg with a tablespoon of water, and then use it as an egg wash by lightly brushing the top crust.
13. Bake the apple pie: Place the prepared pie on the baking sheet and bake for about 75 minutes, turning a few times for even browning. If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time.
14. Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Another way to check for doneness is to use an internal thermometer. Pierce the pie in the middle, then test the temperature. The pie is done when it reads 195°F. Piercing the pie is also an excellent indication of how soft the apples are. If they feel too crunchy, the pie needs more time.
15. Cool the baked pie: Cool the pie without slicing it for at least 2 hours, preferably longer.

Notes

For best results, use a mix of tart and sweet baking apples like Granny Smith and Honeycrisp. Letting the pie cool completely is crucial for the filling to set properly.

Keywords:Apple Pie, Pi Day, Dessert, Baking, Pie