• Breauna Johnson

My Super Top Secret Apple Pie Recipe

My Super Secret Apple Pie Recipe Revealed

Alright, so if you haven’t known me that long or we aren’t close friends, you may not know the importance of this recipe. You might skip right through this intro and go straight to the recipe without even a second glance. But if you do read the intro, good for you. You’re a good person.


Apple pie. It’s an American classic. It’s so simple, so sweet. It’s the original representation of autumn before pumpkin spice lattes took the stage. It’s my favorite thing to make, eat, smell, or stare at longingly because I want another bite but I’m too full from the last 3 slices. Most importantly, it’s why I’m a baker.


Apple pie was the first dessert I was taught to make. It’s one of the cheapest desserts to make, so coming from a lower income family, it was the go-to throughout the holiday season. Throughout the years, I’ve perfected the recipe I was taught; at least to my own taste and others’ who generally don’t like apple pie.


You see, there’s quite a few of us who despise that gooey gelatinous gunk that’s in those store bought apple pies. You know the stuff that’s like a cross between jelly and caramel and cornstarch goop? There’s some cinnamon and over cooked apple chunks in it? Yeah...that stuff sucks. But lucky for you, I have the alternative! Real, good ol’ fashion apple pie your great granny would be proud of. So, without further ado, let’s get into it.


For this recipe, you’re going to need EVERYTHING to be cold. Cold butter, cold flour, cold apple mixture. You want flaky crust, right, prep your ingredients and then put them in the fridge. Put your pastry stone and your rolling pin in the freezer. COLD IS KEY.



Things You’ll Need:

Pastry Board

Rolling Pin

Mixing Bowls

Measuring Cup

Pie Pan

Whisk





Ingredients:

Filling:

6 regular or 4 large apples, skinned and diced into 1/2 inch cubes

1/4 cup white sugar

1/4 cup brown sugar

1 tsp fresh squeezed lemon juice

1 tsp real vanilla extract

Crust: (double recipe if you want a classic crusted top)

1 1/2 cup cold flour

1 tsp salt

1 stick cold unsalted butter

6 tbsp ice water

Crumble Top: (disregard if you’re doing a crusted top)

1/2 cup brown sugar

1/2 cup flour

1/3 cup melted and cooled butter

Additional:

1 egg, scrambled


1, Preheat your oven to 375

2. Put all of your measured crust ingredients into the fridge. Put your pastry stone and rolling pin into the freezer.

3. Peel, core, and dice your apples into roughly 1/2 inch - 1 inch cubes. Put them in a bowl with the lemon juice and toss. Add in sugars and vanilla and toss again. Cover and leave at room temperature.

4. Pull out all the ingredients for your crust. Mix the flour and salt first with a whisk or a fork. Once combined, start cubing in your cold butter. You want to slice the stick into at least 16 separate pieces. Using your hands, gently rub the butter into the flour. Sort of like you’re smearing it into sheets. The flour will prevent it from sticking. Once your mixture looks sort of like chunky flaky sand, stop. Add in water and gently mix around. It should still be sandy. Put it back in the fridge for at least 30 minutes.

5. After the flour mixture cools, pull it and the frozen pastry board and rolling pin out. Dust your pastry board lightly with flour and dump your flour mixture out. (Half if you’re doing crust top) Using the rolling pin, roll it out to approximately 1/4 inch thick. Roll the rolling pin up in the crust to easily transfer it to the pie pan. Press down all the insides and trim the crust around the edge of the pan.

6. Add in your apple mixture and stick the whole thing in the fridge to stay cold.

7. While that’s in the fridge, this is where you decide whether you’re doing a full crust top or the crumble topping. Follow instruction 8 for crumble and 9 for crust.

8. Crumble: Mix the dry ingredients for the crumble with a fork. After it’s combined, add in melted butter and stir until it looks like little pebbles and sand. Spread over the top of the pie.

9. Crust: Same as step 6, except now you’re going to lay it over the top of your pie, trim it, braid the edges and slice a few lines in the top to let steam out.

10. Brush egg wash over all exposed crust.

11. Bake for one hour. Let sit for at least 20 minutes before eating.

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