Easy Apple Pie
WHY THIS PIE IS SO EASY TO MAKE
If you don’t think you have time to make an apple pie, then I’m here to prove you wrong! By using a good quality pre-made store bought dough, you cut down on so much prep time! The filling is really quick and easy to put together with a handful of ingredients, and there’s no need to cook the apples beforehand.
HOW TO MAKE APPLE PIE
PREPARE THE APPLES
After washing the apples, you can remove the skin or keep it on. I like keeping it for added fiber and because it’s more colorful and easier not to peel. Toss the apples with lemon juice and sugar and leave them to stand for 15 minutes. Then drain the apples to remove the excess liquid.
When you drain the sliced apples with a colander, you will notice that about ¼ cup of liquid will be drained. You can use this to brush the top of the apple pie instead of using the egg wash to make it vegan. Or you can simply discard it.
Now, toss the apples with flour, cinnamon and nutmeg, and the apples are ready for the crust. There’s no need to cook the apples.
ASSEMBLE THE APPLE PIE
- Line your pie pan with one piece of pie dough pushing it against the pie pan.
- Pace the apples on top of the pie dough in the dish one layer at a time. You want to make them compact with as little space between the apples as possible. This will help them cook evenly.
- Continue piling the apples on top. I prefer to make a mound in the middle of the pie, keeping the edges with less apples.
- Place the other pie dough on top of the apples, use a knife to cut a small hole (or another pretty shape you like!) in the top of the pastry, and trim and crimp the edges.
- Brush with the beaten egg, making sure to get all the sides.
- Bake in the oven until its golden on top and your home smells warm and heavenly!
TIPS FOR MAKING APPLE PIE
- Slice the apples, but do not finely chop them. If you cut the apples too small, you run the risk of them cooking too fast and becoming soggy, which will end up releasing too much liquid into the apple pie.
- Keep the pie dough in the refrigerator until you are ready to use it. This is true for homemade pie dough and store-bought pie dough because if the butter in the dough softens too much, it will take away from the crust being flaky.
- Make sure that the edges of the pie are properly sealed so that no juices escape. This is also your chance to make a pretty pie crust design, so have fun with it while sealing.
- Let the pie cool for an hour before serving. While it’s customary to let desserts cool before slicing, it is especially important for this easy apple pie because the apples need a chance to settle and thicken. That ensures the pie holds its shape when you cut into it, and that it’s not runny.
FREQUENTLY ASKED QUESTIONS
DOES THIS PIE NEED TO BE REFRIGERATED?
Apple pies don’t need to be refrigerated after baking. In fact they will keep well for two days at room temperature, so it’s a great make ahead dessert. If you do slice the apple pie, just cover it loosely with foil or plastic wrap. Sliced apple pie will keep for an additional two or three days if stored in the fridge.
WHAT ARE THE BEST APPLES FOR PIE?
You can use any apples you’d like. Just be sure that you have a mix of baking apples that will break down to help make the sauce and firm apples give you a good texture. Also pick a balance of sweet and tart apples. The only apples I would avoid are Red Delicious apples, which get very mushy when baked.
SHOULD YOU COOK APPLES BEFORE MAKING PIE?
No! You don’t need to cook the apples before building this yummy pie. Pre-cooking them means that they cook down and lose liquid and volume. And no one likes a mushy pie!
I just know that you guys are going to love this easy recipe! It’s a real crowd pleaser, but made in just a fraction of the time! The filling is so delicious and full of flavor – you’ll be lucky if you have any leftovers!
