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Perfect Apple Pie Made Simple!

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Some people think making a pie seems intimidating. I don't even know where the phrase "easy as pie" came from because pie can be some what daunting. (Unless you're dumping something out of a can into a premade crust... maybe that's what that phrase has in mind... hmmmmm)

In any case, I've got your hook up on how to make a delicious, amazing pie from scratch! I usually make these in the fall, after my yearly family trip to the Ohio Apple Barn! Nothing better than delicious, ripe locally picked apples!

So come on, let's do this!
 
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Step 1: What you need to get started:

Picture of What you need to get started:
Here's what you're going to need!
Apples (I only used four apples for this pie)
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
2 Tablespoons cold butter, cut in small pieces

You'll want a large mixing bowl, a pie tin, a peeler, a apple cutter or a knife, and a pizza cutter will be a great tool later... and you'll need a pie crust. You can make your own or buy a pre-made crust. I will provide more information on crust later! I believe I used Johnathan apples for this pie. Truth be told, I've used all kinds of apples for pies and never been unhappy with the results!

Pre-heat your oven to 400 degrees!!!!

While I'm thinking about it, you may want an egg to do an egg wash on top of the pie at the end.

Step 2: Preparing the apples

Peel your apples! I used 4 apples for this pie. After I peel them I core and slice them. I stash them in a bowl of cool water mixed with a few squirts of lemon juice. This keeps them from turning brown. I didn't like how thick the slices were from the cutter, so I split them in half one more time. Some people like them thicker and some people like to dice them. It's up to you!

Once they're all cut, I drain them, toss them in a bit more lemon juice and then start adding ingredients!
Add your sugar, brown sugar and flour.

Now get to mixing! Don't bother getting a spoon out. Your hands are your best tool here. Get in there and get messy. And please, wash your hands first.

They should look gooey and delicious when you're done mixing. Now toss your diced butter in there and set it aside for a moment. Feel free to stash the bowl in the fridge.

Step 3: Preparing the Crust

Picture of Preparing the Crust
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Personally, I made crust using this recipe: http://www.simplyrecipes.com/recipes/perfect_pie_crust/
Actually, I cut that recipe in HALF and still had leftovers. These people must make monster pies. You can use a store bought roll out crust or I suppose even a crust that comes in a pie tin. (If you don't like things that taste awesome.)
If you opt for the in-tin crust you can skip to the next step.

Roll out a section of pie crust for your tin. I like a thin crust. Make sure your roll it out larger than your tin. Lay it over your tin, push it in with your fingers and trim the excess, using the tin's outter edge as a guide. Don't worry if it's a little rough or hanging over the edge, you'll be cleaning it up later. We're making a lattice pie. Don't worry, it's not that hard!

Step 4: Filling the Crust

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Go ahead and dump in your pie filling. Don't leave goo in the bowl. That goo is magical, wondrous stuff. You want that stuff in the pie!
Try to fill it in as evenly as possible.

Step 5: Creating the lattice top

Lattice seems intimidating, but it's seriously not. Roll out another sheet of crust. Try to get it long and rectangular if you can. Now cut it into strips about an inch long. Lay strips across the pie going one direction. You'll want to peel back every other strip, place one running the opposite direction across the remaining strips and then replace the strips. Repeat this across the pie. See the photos! It's easier than it sounds.
Once you get them all on there, you'll want to crimp all the edges. Just sort of roll the edges in and pinch them together against the pie pan. I take a fork and sort of press it into the crust all the way around to give it a more uniform look.


Now, as an option, you can brush an egg white over top of your pie and then sprinkle some sugar on it. Just a little. The egg white will help keep the crust from burning and the sugar will just taste freaking awesome.

Step 6: Baking

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Now, listen carefully, you're going to need to change the baking temp part way through this process. You pre-heated to 400, right?
Good. Pop that pie in your oven and wait for 15-20 minutes. After this time, you'll see that your crust is just barely starting to brown. Now, go ahead and turn the oven down to 350. Bake for another 35-45 minutes. You want to see golden brown crust and bubbling goo. If the crust begins to get too dark, drape a piece of aluminum foil over the top. (Drape! Don't secure it to the pan. You want steam to release!

Once it's done, carefully remove it from the oven. Let's face it, if you have a window sill available, you should totally plop the pie on the window sill. (On top of a hot pad maybe) Look how good that pie looks in my urban window sill lol. See that little drip of filling on the left side? Oh... gosh it looks so tasty. Also, I spent the next hour flailing my arms and yelling to keep my dog and cat away from this pie, so a cooling rack works just as well. For the record.

After it cools, dig in!! This pie goes so well with caramel and vanilla ice cream. It's a delicious treat any time of year. Summer, fall, winter... heck, I might even start making them in the spring... because this is making me hungry!

Step 7: Final Notes

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Whenever I teach someone how to make this pie, I am always asked what apples work best. I know I said all apples are great, but here are the apples most commonly called upon as the best pie apples:
Empire
Fuji
Granny Smith
Gravenstein
Jonagold
Jonathan
Macoun
Lady
Pink Lady
Stayman Winesap

(Please note, these are in no particular order, I pulled these from a few websites)

Grrrrrrrrr.......... mhhhhmmmmm.... *whimper whine whine*
I HATE YOU! I'M ON A 500 CALORIE A DAY DIET AND I HATE YOU FOR POSTING THIS!!!

Muuuuust..... fiiiiight...... thaaaaa....... PiiiiiieeeeeeeeeeEEEEEEE!!!!!!!!!!!

*curls up into a ball in the corner and starts to cry*
Only 500/day? That's DANGEROUS! No wonder you're cranky. Your body will start to revolt at that level. A healthy minimum caloric intake shouldn't go below 1000 calories. Any lower and your metabolism will slow way down to conserve energy, and this works against your dieting efforts.

Once you start to eat normally again, your body will take a while to adjust back to it's regular metabolic rate. In the meantime, you'll start to put weight back on. Starvation diets don't work. Calorie reduction does, especially in combination with activity (not necessarily going-to-the-gym-workouts).
My body was revolting long before I started this.

Seriously though, I've noticed I've been getting a bit neurotic as of late, and my mind as een rifting, orgetting hings nd y peech as een etting lurry nd loppy.

My friend down south has also, for some reason, has decided to start working overtime, constantly waving hi for no reason whatsoever, as opposed to before, when you could barely get him to do some sit-ups for more than 10 minutes. Maybe downing all those B12 vitamins has something to do with it too...

Ok, I've reached my penis joke limit for the day.
Ahh the B12 reference :')
Yeah 500 seems pretty unsafe. Is it like 500 "NET" calories? As in, if you exercise off x amount, you can eat that many calories as well? I am on a 1,200 net calorie a day diet, but if I exercise, I can eat more. It doesn't even seem like 500 would be enough to have your metabolism work correctly.
i can't find brown sugar anywhere around my area. So, can i omit it and increase the volume of plain sugar? If so, how much? would that make any difference?? PLEASE REPLY!!
I'm not really sure, to be honest with you. I know the brown sugar makes it more rich in flavor. I googled a bit an found that you can interchange white sugar in the same amount, but if you have any molasses, perhaps add a couple table spoons of this in order to achieve the flavor profile of the brown sugar. If you don't have molasses, I'm sure it will still be okay, I just won't have the same richness in flavor.
nsantee3 years ago
Did it and its at my blog!

http://nellienacozinha.blogspot.com/2011/11/torta-de-maca-apple-pie.html

Great recipe!
Wikiman123 years ago
How big is the diameter of your pie tin?
Great recipe anyways!
neonsk8er4 years ago
Hey, Great "-Ible" I just finished putting mine into the oven. But, instead of adding cinnamon or nutmeg I added Apple Pie Spice. I will upload a picture if no one picks at while I'm not looking. Again, Great Work and Thank You for Sharing!
calyad4 years ago
This does look good. If you only used four apples and the apples are as sweet as they look, is all that sugar necessary? Could it be halved?
Smaj4 years ago
400 degrees? I could understand with Kelvin, but you can't possibly mean centigrade, unsure about farinheit.
plasticshakeupsnow (author)  Smaj4 years ago
Sorry, yes, I am in the US, so this is 400 Degrees F.
Ahh okay dokes, thanks =] about 200 degree Celcius then =]
Eddie2164 years ago
Awesome! And looks VERY tasty.....=D
As I understand it the complete saying is "As easy as eating pie." Making a pie isn't really hard but not easy either. But eating it is REAL EASY.
matthewabel4 years ago
The best apples are a mix of tart and sweet, I've found. You want some good balance. The best pie I've had had three apples, I think.

This is a pretty swell 'ible. Lots of good tips.

We've got an apple slicer/corer - the kind with the hand crank. It's pretty awesome.