Small Batch American Apple Pie
Warm and sweet homemade American apple pie made with layers of sweet cinnamon-spiced apples nestled in a buttery pie crust is best served with vanilla ice cream for an ultimate home-style dessert.
Servings: 4 slices
Calories: 539.96kcal
Ingredients
For the Pie Crust: (makes enough for one double-crust 7-inch pie)
- 1⅓ cup all-purpose flour chilled
- ½ tablespoon sugar
- ¾ teaspoon salt
- 128 grams butter cold and solid, cut into chunky cubes
- ¼ cup chilled water really chilled
For the Apple Pie Filling:
- 2 to 3 apples approx 500gms (preferably the cooking apples like granny smith or golden delicious)
- 1 to 2 teaspoons orange zest
- 1 teaspoon lemon juice
- ¼ teaspoon cinnamon powder
- ¼ cup brown sugar
- 1 to 2 tablespoons all-purpose flour
- 14 grams butter
- a pinch of salt
For the Egg Wash:
- 1 egg yolk
- ½ tablespoon milk
For Garnish:
- sanding sugar to sprinkle over the top
Instructions
Prepare the pie dough:
- Add the flour, sugar and salt into a mixie or a food processor. Pulse it for a few seconds.1⅓ cup all-purpose flour, ½ tablespoon sugar, ¾ teaspoon salt
- Add the very cold and solid butter cubes and pulse again only for a few seconds until coarse crumbs form. Add the ice-cold water a little at a time between pulses just until it resembles coarse crumbs with larger chunks.128 grams butter, ¼ cup chilled water
- Transfer the pie dough onto the work surface and just gather the mixture together to form a ball without "kneading". Divide the dough into two equal portions (roughly), flatten each to an inch-thick disk, cling wrap and refrigerate for at least an hour or overnight.
Prepare the pie crust:
- Work on one dough disk while the other continues to stay in the refrigerator. Dust the counter with flour and roll one portion of the chilled dough. Start rolling from the centre and work your way out, turning the dough with your hands as you go. Spread the dough large enough to cover the depth and sides of the 7-inch pie dish.
- Carefully place the rolled-out dough into the pie plate. Lightly press it to the bottom and sides of the pie dish (ensure the dough overlaps the edge to prevent shrinkage while baking). Refrigerate until needed.
- Roll the second dough ball to the same thickness and refrigerate it until needed or at least 30 mins.
Prepare the apple filling:
- Peel, core and cut the apples into ¼-inch wedges. Toss together apples, lemon or orange zest and juice, sugars, flour, salt, and cinnamon in a large bowl until all the apple wedges are coated. Stir in chilled cubed butter into the apple bowl.2 to 3 apples, 1 to 2 teaspoons orange zest, 1 teaspoon lemon juice, ¼ teaspoon cinnamon powder, ¼ cup brown sugar, 1 to 2 tablespoons all-purpose flour, 14 grams butter, a pinch of salt
Assemble:
- Take out the pie dish from the fridge. Carefully arrange the apple filling into the pie crust ensuring to reduce any air pockets.
- Take the top crust from the fridge and place it to cover the pie dish.
- Trim any excess dough from the sides making sure you have enough to pinch both the bottom and top crust together to seal the crust.
- Crimp (curl) the crust by pushing the sealed edge to the pie dish so it makes a wave or fluted design.
- Use a knife and make a few vents on the top crust which will allow the steam to escape while baking and make the pie flaky and crispy.
- Refrigerate to chill the pie dish for about 20 to 30 minutes before egg washing and baking.
Bake
- Preheat the oven to 200℃ with the wire rack on level 2 or level 3.
- Whisk together egg yolk and milk or cream in a small bowl.1 egg yolk, ½ tablespoon milk
- Lightly brush all of the pie crust with egg wash.
- Sprinkle the sanding sugar.sanding sugar
- Bake for 25 mins until the crust starts to brown.
- Lower the temperature to 190℃ and bake for an hour or until the bottom crust is brown (a glass dish makes this easy to identify).
- Tent with foil if the crust browns too quickly. (something like this)
- Let cool completely on a wire rack for more than 3 hours.
- Serve warm or cold with or without ice cream!
- Cover pie leftovers tightly and store them in the refrigerator for up to 5 days.
Notes
For a flaky crust don't forget to chill the flour and the butter before using.
Nutrition
Calories: 539.96kcal | Carbohydrates: 63.47g | Protein: 5.79g | Fat: 30.43g
