Intro: Apple Pie Recipe
This sky-high apple pie recipe guarantees perfect results every time. Gently pre-cooking the apples with boiling water allows them to condense in size and flavor, meaning you can fit more in your pie! Doing it slowly converts the pectin into a heat-stable form that keeps them from becoming mushy when cooked again in the oven. This trick, when combined with the perfect flaky crust and my technique for preventing leaks, means you've just found your new go-to apple pie recipe!
Step 1: Ingredients
- 5 pounds apples (an even mix of sweet and tart), about 10 medium, peeled and cut into 1/4-inch-thick slices
- 1/2 cup granulated sugar
- 1/4 teaspoon table salt
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 3 quarts boiling water
Step 2: Cook the Apples
Preheat oven to 425F (220C). Move rack to bottom third of the oven and place a heavy cookie sheet on the rack.
Place the apple slices in a large pot and cover with boiling water.
Cover the pot and let the apples steep for 10 minutes.
Drain and transfer to a bowl. Let cool for 10 minutes while you make your pie crusts.
Step 3: Season
Add the sugar, spices, and cornstarch to the apple slices and toss gently to combine.
Set aside while you roll out your pie crusts.
Step 4: Assemble
Roll out the bottom crust and drape inside a pie pan.
Fill the crust with the apple mixture.
Top with the other crust.
Trim the edges of the crust with kitchen shears so they overhang the edge of the pie plate about 1/2".
Fold both crusts under and tuck in between the crust and pie plate to ensure against leakage!
Cut slits in the top with a sharp knife to vent.
Step 5: Egg Wash
Whip egg white with a small amount of water and brush over the top crust.
Optional: sprinkle top of pie with 1 teaspoon white sugar.
Step 6: Bake
Bake pie on sheet in the oven at 425F for 20 minutes.
Reduce heat to 375F (190C) and continue baking for another 20 minutes. If the edges of the crust begin to brown to quickly, cover the edges of the pie with pieces of aluminum foil.
Let cool at room temperature, and when you just can't wait any longer, cut yourself a big fat slice.