Old-Fashioned Apple Pie Recipe

Posted by myfab5 December 16, 2024

Ingredients and Prep

Making the Pastry Crust

The art of making a traditional Pastry Crust for an Old-Fashioned Apple Pie is a delicate balance of ingredients and technique.

To begin, you will need the following ingredients:

* 2 cups all-purpose flour (wheat flour)

* 1 teaspoon salt

* 1/2 cup cold unsalted butter, cut into small pieces (dairy)

* 1/4 cup shortening (such as Crisco), chilled and cut into small pieces

The key to a successful Pastry Crust is using the right combination of cold ingredients. The cold butter and shortening will help create a flaky texture, while the ice-cold water will aid in bringing everything together.

To prepare the crust, combine the flour and salt in a large mixing bowl (bowl). Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Next, add the shortening to the bowl and use your fingertips to work it into the flour mixture until it resembles small peas. Be careful not to overwork the dough at this stage, as it can lead to a tough crust.

Add 1/4 cup of ice-cold water to the bowl and gently mix the ingredients together with a fork until the dough starts to come together in a shaggy mass.

Turn the dough out onto a lightly floured surface (countertop) and gently knead it a few times until it becomes cohesive. Form the dough into a flat disc, wrap it in plastic wrap or wax paper, and refrigerate for at least 30 minutes to allow the gluten to relax.

When you’re ready to roll out the crust, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes. Roll it out into a circle or rectangle shape, depending on your preference, until it is thin enough to fit your pie dish.

Gently place the rolled-out crust into the pie dish, pressing it firmly into the corners to avoid any wrinkles or air pockets.

* 2 cups allpurpose flour

The foundation of any successful **pie** lies in its ingredients and preparation, which we’ll delve into with the essential component: flour.

We’re aiming for a total of 2 cups all-purpose flour to create a harmonious balance between structure and tenderness in our Old-Fashioned Apple Pie Recipe.

All-purpose flour, also known as **AP flour**, is the primary choice due to its versatility in producing a delicate yet firm texture. You can use a standard or bread flour with a high protein content if you prefer a more robust crust.

It’s crucial to note that overmixing will result in a tough and dense crust. We’ll address this in the mixing instructions below, but it’s essential to handle the dough gently throughout the process.

To measure 2 cups of all-purpose flour accurately, use a dry measuring cup or a digital scale. You can also sift the flour if you want to ensure a uniform texture and remove any lumps.

* 1 tsp salt

The Old-Fashioned Apple Pie Recipe requires a combination of ingredients that are essential for achieving its traditional and delicious flavor profile.

For this recipe, you will need to gather the following dry ingredients:

* 2 1/4 cups all-purpose flour: This is the primary component of the pie crust, providing structure and texture to the finished product.

* 1 tsp salt: A small amount of salt enhances the overall flavor of the apples and adds a touch of depth to the filling. Be sure to use fine or table salt for best results, as it will dissolve more efficiently in the liquid ingredients.

* 1/2 cup cold unsalted butter, cut into small pieces: This is used for creating the flaky crust texture that’s characteristic of old-fashioned pies.

Next, you’ll need to gather the following wet ingredients:

* 2-3 cups sliced fresh apples (Granny Smith or a combination of sweet and tart varieties work well): The quality and flavor of your apples will significantly impact the overall taste of your pie. Be sure to choose firm, crisp apples that are suitable for baking.

* 1/4 cup granulated sugar: This adds sweetness to balance out the tartness of the apples.

* 2 tbsp cornstarch: Used as a thickening agent to help maintain the filling’s consistency during cooking.

* 1 tsp cinnamon (optional): Add this spice for an extra depth of flavor, especially if using sweet apples.

* 1/2 cup cold unsalted butter, cut into small pieces

The foundation of a classic Old-Fashioned Apple Pie lies in its ingredients, and among them, cold unsalted butter plays a pivotal role.

Cut 1/2 cup of this essential ingredient into small pieces to facilitate an even melting and distribution process during the baking cycle.

The **cold temperature** is crucial for maintaining the structure and texture of the pie dough. When using warm or softened butter, it can lead to a compromised pastry that may not hold its shape properly.

Using cold unsalted butter, you ensure that your pastry will be tender, flaky, and evenly baked.

The key is to maintain the cold temperature until it’s time to blend the butter with the dry ingredients. This way, you’ll have a better chance of achieving the perfect balance between crunchiness and tenderness in your pie crust.

* 1/4 cup shortening (like Crisco)

The ingredients for this Old-Fashioned Apple Pie Recipe are:

  • 1/4 cup shortening (like Crisco)
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3 to 4 cups mixed apples, peeled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon milk or heavy cream (for egg wash)
  • Pastry dough for double-crust pie (homemade or store-bought)

Prep the ingredients as follows:

  1. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, salt, and nutmeg. Mix until the apples are evenly coated with the dry ingredients.
  2. Cut the shortening into small pieces and add it to the apple mixture. Use your fingers or a pastry blender to work the shortening into the apples until they resemble coarse crumbs.
  3. Chill the apple mixture in the refrigerator for at least 30 minutes to allow the flavors to meld and the mixture to firm up.

Prepare the pastry dough according to your preference (homemade or store-bought). Roll it out to a thickness of about 1/8 inch, large enough to fit into a standard 9-inch pie dish. Place the rolled-out dough in the pie dish and trim the edges to fit.

  1. Fill the pastry-lined pie dish with the chilled apple mixture and mound it slightly in the center.
  2. Cover the filling with another piece of rolled-out pastry dough, cutting a decorative edge around the rim of the pie crust. Crimp the edges to seal the pie and cut a few slits in the top to allow steam to escape during baking.

* 1/4 cup ice water

To make this classic Old-Fashioned Apple Pie, you will need the following ingredients:

  • Filling:
    • 6-8 medium-sized apples (a mix of sweet and tart varieties works best), peeled, cored, and sliced
    • 1/2 cup granulated sugar
    • 2 tablespoons cornstarch
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
  • Dough:
    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup cold unsalted butter, cut into small pieces
    • 1/4 cup ice water

To prepare the filling, combine the sliced apples, granulated sugar, cornstarch, cinnamon, and nutmeg in a large bowl. Let it sit for about 15 minutes, until the apples start to release their juice and the mixture becomes syrupy.

For the dough, combine the flour, baking powder, and salt in a separate large bowl. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Add the ice water gradually, stirring with a fork until the dough comes together in a ball. Be careful not to overwork the dough, as this can lead to a tough crust.

Making the Filling

The key to making a delicious old-fashioned apple pie lies in its filling, which should be a perfect balance of sweet and tart flavors. To create this masterpiece, you will need the following ingredients:

  • 6-8 medium-sized apples (a mix of Granny Smith and other sweet varieties works well)
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup butter, cut into small pieces

To prepare the filling, follow these steps:

  1. Peel, core, and slice the apples into thin wedges. You can use a mandoline or sharp knife to get even, uniform slices.
  2. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated with the dry ingredients.
  3. Melt the butter in a small saucepan over medium heat. Once melted, pour the hot butter mixture into the apple mixture and toss until everything is well combined.
  4. Let the filling sit at room temperature for about 15 minutes to allow the apples to release their juices and the flavors to meld together.

Note: You can also let the filling sit in the refrigerator overnight or for a few hours if you prefer a slightly firmer texture. This will help the flavors to meld even more and the filling to hold its shape better during baking.

* 68 mediumsized apples, peeled and sliced

To prepare 68 medium-sized apples for the Old-Fashioned Apple Pie Recipe, you will need to follow these steps:

1. Sorting and selecting the apples

Apples should be picked based on their freshness, firmness, and sweetness level.

A good combination of sweet, tart, and bitter flavors is essential for a well-balanced pie filling.

Selecting the right apple varieties:

  • Granny Smith: Known for their tartness and firm texture, Granny Smith apples are ideal for baking.
  • Golden Delicious: Sweet and tender, Golden Delicious apples add natural sweetness to the pie filling.
  • Braeburn or Honeycrisp: These varieties bring a combination of sweetness and crunchiness to the apple mixture.

2. Peeling and coring the apples

  • Peel each apple using a vegetable peeler, removing the skin in one continuous strip.
  • Carefully remove the core from the center of the peeled apple, taking care not to crush or bruise the fruit.

3. Slicing the apples into thin pieces

  • Using a sharp knife or mandoline, slice each peeled and cored apple into thin pieces.
  • Aim for uniform slices to ensure even cooking.

4. Removing excess moisture from the apple slices

  • Gently pat dry the sliced apples with a paper towel or clean kitchen cloth to remove excess moisture.
  • This step helps prevent a soggy pie crust during baking.

* 1/2 cup granulated sugar

The foundation of our Old-Fashioned Apple Pie lies in the balance and quality of its ingredients, particularly when it comes to the sugar that sweetens our filling.

Granulated sugar serves as a crucial component in this recipe, playing multiple roles both in flavor and texture. The amount specified is 1/2 cup, which might seem insignificant but actually contributes significantly to the overall character of the pie.

This type of sugar is preferred because it dissolves evenly and quickly when mixed with liquid ingredients or subjected to heat during cooking. This property ensures that our filling retains its smooth consistency, rather than developing a gritty texture often associated with brown sugars or other forms of sugar that do not dissolve as neatly.

The sweetness provided by granulated sugar in this recipe helps balance the tartness and natural sweetness of the apples used in the pie. It also contributes to browning and caramelization when subjected to high heat during cooking, a step crucial for developing the characteristic flavor of a baked pie.

It is worth noting that substituting other types of sugar may alter the character of the filling and the overall taste of the pie. While it might seem like an easy swap, granulated sugar’s unique properties make it ideal for this specific recipe, and altering its use could potentially impact the success of our Old-Fashioned Apple Pie.

* 2 tbsp allpurpose flour

To make a delicious old-fashioned apple pie, you’ll need to start with the right ingredients and prepare them properly.

Here’s what you’ll need for the crust:

  • All-purpose flour: This is the foundation of your pie crust. You’ll need exactly 2 tablespoons (30g) of all-purpose flour to help thicken and strengthen the dough.

For the filling, you’ll be using a combination of sliced apples, sugar, spices, and lemon juice. Here are some key ingredients to note:

  • Apples**: You’ll need about 6-8 medium-sized apples for this recipe. Choose a mix of sweet and tart varieties, such as Granny Smith or Golden Delicious.


To prepare the filling, peel, core, and slice your apples into thin pieces. You can also use a combination of sliced and chopped nuts if you like a little extra texture in your pie.

Now that we have our ingredients, let’s move on to the prep work:

  1. Mix dry ingredients**: In a small bowl, combine 2 tablespoons (15g) of all-purpose flour with 1 teaspoon (5g) of salt and ½ teaspoon (3g) of sugar.


* 1 tsp cinnamon

The old-fashioned apple pie recipe requires a variety of ingredients to achieve its signature flavor and texture.

The dry ingredients consist of 2 cups of all-purpose flour, which provides structure and helps hold the filling in place.

In addition to the flour, you will also need 1 tsp cinnamon, a staple spice that adds warmth and depth to the pie. It is essential to use high-quality ground cinnamon for the best flavor results.

The sweetness of the pie comes from 1 cup of granulated sugar, which balances out the tartness of the apples and enhances their natural flavors.

For a flaky crust, you will need cold unsalted butter, cut into small cubes. The amount required is 1/2 cup for the dough.

The liquid ingredients include 1/4 cup ice-cold water, which helps to create a tender and pliable pastry dough. You may also need additional water depending on how dry or wet your environment is.

Finally, you will need 6-8 medium-sized apples, peeled and sliced thinly to achieve the right consistency in the filling.

The prep work for this recipe involves peeling, coring, and slicing the apples. This can be done using a manual or electric peeler and a sharp knife.

* 1/4 tsp nutmeg

To make this traditional **Old-Fashioned Apple Pie**, you will need the following ingredients:

For the Crust:

* 2 cups all-purpose flour

* 1 tsp _salt_

* 1/4 cup cold unsalted butter, cut into small pieces

* 1/4 cup shortening (like Crisco)

* 1/4 cup ice water

For the Filling:

* 6-8 medium-sized apples, peeled and sliced (a mix of Granny Smith and sweet varieties works well)

* 1/2 cup granulated sugar

* 2 tbsp all-purpose flour

* 1 tsp _cinnamon_

* 1/4 tsp _nutmeg_

* 1/4 tsp _salt_

* 1/4 cup butter, cut into small pieces

To prepare the crust, combine the flour and _salt_ in a large mixing bowl. Add the cold butter and shortening, using a pastry blender or your fingers to work the fat into the flour until it resembles coarse crumbs.

Gradually add the ice water, stirring with a fork until the dough comes together in a ball. Divide the dough in half, shape each half into a flat disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours before rolling out to make the crust.

To prepare the filling, combine the sliced apples, granulated sugar, flour, _cinnamon_, _nutmeg_, and _salt_ in a large mixing bowl. Mix until the apples are evenly coated with the dry ingredients.

Roll out one of the chilled dough disks to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit. Fill the pie crust with the apple mixture and dot the top with the butter pieces.

Roll out the second dough disk to a similar size as the first. Use this dough to cover the pie and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.

Brush the top crust with a beaten egg for a golden glaze, if desired.

Bake the pie in a preheated oven at 375°F (190°C) for 40-50 minutes, or until the crust is golden brown and the apples are tender.

* 1/4 tsp salt

To make this classic Old-Fashioned Apple Pie, you’ll need the following ingredients:

For the Crust:

  • 2 1/4 cups all-purpose flour

  • 1 tsp salt (use only 1/4 tsp)

  • 1 cup cold unsalted butter, cut into small cubes

  • 1/4 cup shortening (like Crisco), chilled and cut into small pieces

  • 1 egg, beaten (for egg wash)

For the Filling:

  • 6-8 medium-sized apples, peeled and sliced (a combination of Granny Smith and sweet apples works well)

  • 1/2 cup granulated sugar

  • 2 tbsp all-purpose flour

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground cloves (optional)

  • 1/4 cup butter, cut into small pieces

To prepare the crust:

  • In a large bowl, combine flour and salt. Whisk to combine.

  • Add cubed butter and shortening to the flour mixture. Use a pastry blender or your fingers to work the fat into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of fat remaining.

  • Gradually pour in cold water, stirring with a fork until the dough comes together in a shaggy mass.

  • Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable.

  • Form the dough into two flat disks, one slightly larger than the other. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or overnight.

To prepare the filling:

  • In a large bowl, combine sliced apples, granulated sugar, flour, cinnamon, nutmeg, and cloves (if using). Toss until apples are evenly coated with dry ingredients.

  • Let the apple mixture sit for about 15 minutes, allowing it to release its juices and become tender.

Now that your crust and filling are prepared, you’re ready to assemble and bake the pie.

Cooking the Pie

Assembling the Pie

To cook the pie, follow these steps:

Preheat your oven to 375°F (190°C).

Roll out one of the pie crusts and place it into a 9-inch pie dish.

Filling preparation is next, peel, core and chop 6-8 medium-sized apples into small pieces.

  • Cut the apple pieces in half to help them release their juices during baking.

In a large bowl, combine the chopped apples, granulated sugar (1/2 cup), and ground cinnamon (1/4 teaspoon).

Stir the mixture until the apples are evenly coated with the dry ingredients. Set aside for later use in the pie assembly process.

Now it’s time to assemble the pie: place the apple filling into the pie crust, mounding it slightly in the center of the pie dish.

  • Mound the apples high in the center so they don’t collapse during baking.

Cover the pie with the second piece of dough and crimp the edges to seal it properly.

Use a sharp knife to cut slits in the top crust for ventilation, allowing steam to escape while the pie bakes.

  • Avoid cutting too deeply, as this can cause the filling to spill out during baking.

Brush the top crust with a beaten egg or milk and sprinkle with granulated sugar for a golden glaze (optional).

Bake the pie in the preheated oven at 375°F (190°C) for about 45-50 minutes, or until the crust is golden brown and the apples are tender.

  • Check on the pie every 15 minutes to rotate it and ensure even browning of the crust.

Once the pie has finished baking, remove it from the oven and let it cool for at least 30 minutes before serving.

* Preheat oven to 375°F (190°C)

To cook the pie, start by preheating your oven to 375°F (190°C). This is an essential step that will ensure your pie cooks evenly and at the right temperature.

Next, place the pie on a baking sheet lined with parchment paper or a silicone mat. This will prevent the pie from sticking to the pan and make it easier to remove when it’s done.

Now, put the baking sheet with the pie in the preheated oven. Bake for 40-50 minutes, or until the crust is golden brown and the apples are tender. You can check for doneness by inserting a knife into the center of the pie. If it comes out clean, the pie is done.

Here’s a helpful tip: Rotate the baking sheet halfway through the baking time to ensure even cooking. This will prevent hot spots in the oven and promote a beautifully golden brown crust.

Once the pie is done, remove it from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set and the crust to crisp up.

Now that you’ve mastered the art of baking an Old-Fashioned Apple Pie, it’s time to enjoy the fruits of your labor! Slice into the pie and serve warm with a scoop of vanilla ice cream or whipped cream, if desired. The combination of tender apples, flaky crust, and creamy topping is sure to delight.

Additional Tips:

To ensure your pie crust turns out light and flaky, don’t overwork the dough when rolling it out. This will prevent the gluten from developing and causing a tough crust.

  1. Mix the ingredients for the filling just until they’re combined. Overmixing can cause the apples to become mushy and lose their texture.
  2. Don’t overbake the pie! This will cause the crust to dry out and the apples to become unappetizingly brown.

With these tips, you’re ready to create a delicious Old-Fashioned Apple Pie that’s sure to impress family and friends. Happy baking!

* Roll out pastry dough to fit a 9inch pie dish

To begin cooking the pie, start by preparing the pastry dough for rolling out. This dough has been previously prepared and allowed to chill in the refrigerator.

Remove the chilled pasta dough from the refrigerator and let it rest at room temperature for about 15-20 minutes. This step is essential to allow the dough to soften and become pliable enough for rolling out.

Next, place a lightly floured surface in front of you, such as a wooden cutting board or a silicone pastry mat. Dust a thin layer of all-purpose flour onto this surface, ensuring that it’s evenly coated.

Now, carefully lift the chilled pastry dough out of its packaging or container and place it on top of the floured surface. Gently knead the dough a few times to redistribute the fats and help relax the gluten strands.

Making sure your rolling pin is clean and dry, lightly dust it with all-purpose flour as well. This will prevent the dough from sticking and make it easier to roll out evenly.

Beginning at the center of the pastry dough, use a gentle pressing motion to start rolling it outwards in all directions. Apply consistent pressure, but avoid applying too much pressure, which can cause the dough to tear.

As you continue rolling, gradually increase the diameter of the circle until it reaches an approximate size that fits your 9-inch pie dish. You may need to re-flour the surface and adjust the rolling pin’s position to maintain even coverage.

Keep in mind that the dough should be rolled out to a thickness of about 1/8 inch (3 mm) for an ideal pie crust. If you find it’s too thick, simply roll it out a bit more until you reach the desired consistency.

Once your pasta dough has reached the correct size and thickness, carefully lift it onto a lightly floured rolling pin or a silicone pastry mat to transfer it to the pie dish. Make sure the edges are aligned with the rim of the dish for an even, symmetrical presentation.

Carefully lower the pastry dough into the 9-inch pie dish, gently pressing it against the bottom and sides to ensure a snug fit. Use your fingers or a pastry brush to create a decorative edge around the crust, if desired.

Now that your pie crust is in place, you can proceed with filling the pie according to the recipe’s instructions, which will be provided in the next step of this cooking guide.

* Fill with apple mixture and dot top with butter

To complete this classic recipe, you’ll need to fill the baked pie crust with an **apple mixture** that’s a perfect blend of tender apples and sweet spices.

Begin by peeling, coring, and chopping 6-8 medium-sized _apples_ into small pieces. You can use a combination of Granny Smith and Gala or other sweet varieties to get the right balance of flavor and texture.

In a large mixing bowl, combine the chopped apples with 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon _ground cinnamon_.

Next, add in 1/4 teaspoon _nutmeg_ and a pinch of _salt_ to enhance the flavor of the apple mixture. Mix until the apples are evenly coated with the dry ingredients.

Now it’s time to **dot top** the pie crust with pats of butter. Simply cut 2 tablespoons of cold butter into small pieces and place them on top of the apple filling, leaving a little space between each piece for even baking.

As you arrange the butter pieces on top of the pie, make sure not to press down too hard, as this can cause the butter to melt during baking and create a mess.

With the pie crust filled and topped with butter, your Old-Fashioned Apple Pie is now ready for the oven. Simply place it in a preheated 375°F oven and bake for 40-50 minutes, or until the crust is golden brown and the apples are tender.

* Cover with crust and crimp edges

To cook the pie to perfection, follow these steps to cover it with a delicious homemade crust and crimp its edges.

Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is heating up, prepare your pie crust according to the recipe you’re using. You can either make your own pie dough from scratch or use a store-bought one.

Roll out the pie dough on a floured surface until it’s large enough to fit over a 9-inch (23 cm) pie dish. Place the rolled-out dough into the pie dish and trim the excess crust from the edges, leaving about 1/2 inch (1 cm) of crust around the rim.

Carefully fold the edges of the crust under itself to create a decorative border, pressing gently to seal. Use your fingers or a fork to crimp the edges of the crust in a decorative pattern. This will help hold the filling inside the pie and give it a beautiful finish.

Fill the pie crust with your favorite apple filling, making sure to leave about 1 inch (2.5 cm) of space between the filling and the rim of the crust. Don’t overfill the pie, as this can cause the filling to spill out during baking.

Cover the top of the pie with a sheet of aluminum foil or a pie shield to prevent the crust from burning. Place the pie in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown and the apples are tender.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. This will help the filling to set and make it easier to slice.

To serve, slice the pie into wedges and enjoy! You can top each slice with whipped cream or vanilla ice cream if desired.

Baking the Pie

To cook the pie, also known as baking it, involves heating the filled pastry shell in an oven to achieve a flaky and tender crust, while also cooking the filling to perfection.

First, preheat your oven to 375°F (190°C). This is an essential step to ensure that the pie cooks evenly and at the right temperature.

Next, place the filled pie on a baking sheet lined with parchment paper. This prevents the pie from sticking to the sheet and makes it easier to remove after cooking.

Mplace a sheet of foil over the top of the pie to prevent the crust from burning during the early stages of cooking. Remove the foil halfway through the baking time, so that the crust can brown evenly.

Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly and tender. You may need to adjust the baking time depending on your oven’s temperature and the size of your pie.

Once the pie is cooked through, remove it from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set and the crust to retain its shape.

To ensure that the pie cooks evenly, rotate the baking sheet halfway through the baking time. This prevents hot spots in the oven from affecting the cooking process.

* Bake for 4550 minutes, or until crust is golden brown

To cook the pie to perfection, it’s essential to focus on achieving a golden-brown crust and ensuring that the filling is tender and flavorful.

The baking time for the pie can vary depending on several factors, including the thickness of the crust, the moisture content of the filling, and the temperature of your oven.

For an Old-Fashioned Apple Pie Recipe, it’s generally recommended to bake the pie at 375°F (190°C) for a longer period than some modern recipes might suggest.

In this case, baking the pie for 4550 minutes is highly unlikely, as that would translate to over 76 hours in the oven, which is not feasible or safe.

A more realistic approach would be to bake the pie for around 45-50 minutes, or until the crust is golden brown and the filling is tender and bubbly.

To achieve a perfectly baked pie, it’s crucial to monitor its progress closely during the baking time.

Check the pie at regular intervals to ensure that the crust isn’t overbrowning, which can lead to an unpleasant texture or flavor.

You can do this by gently lifting the edge of the pie with a spatula and peering underneath the crust.

Alternatively, you can use a kitchen torch to quickly brown any areas that need it, while still maintaining even cooking throughout the rest of the pie.

If you’re unsure about whether the pie is done or not, insert a toothpick into one of the apple fillings near the edge of the pie.

When you remove the toothpick, if the filling clings to it and comes out clean, the pie is cooked through, and it’s safe to remove it from the oven.

Once you’ve achieved a perfectly baked pie, let it cool for at least 30 minutes before serving or storing it in an airtight container to maintain its freshness and flavor.

* Check for doneness by inserting a knife into the filling it should be tender

To ensure that your pie is cooked through, it’s essential to check for doneness correctly.

The most common method is to insert a knife into the filling, but not just any knife will do – it should be a long, thin, pointed knife, such as a piercing or dough knife.

Hold the pie steady with one hand and carefully insert the knife into the center of the filling at an angle, making sure not to press too hard and push any filling back onto the crust.

Gently twist the knife until you feel some resistance; this is a sign that the filling is becoming tender and starting to break down.

Continue twisting the knife until it slides in easily, about 1/2 inch deep. The filling should now be tender enough for you to remove the knife without any resistance.

This method allows you to gauge the doneness of your pie filling without having to resort to more invasive methods like slicing into it or using a thermometer.

The filling should be tender, but not mushy; if it’s still quite firm in the center, give it some more time to cook. If you’re unsure whether your pie is done, try checking the crust – if it’s golden brown and feels set, the filling will likely be cooked through as well.

Once you’ve confirmed that your filling is tender, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the juices to redistribute and the flavors to meld together properly.

Now that you know how to check for doneness correctly, it’s time to enjoy your delicious homemade apple pie – sliced with a dollop of whipped cream or vanilla ice cream, if desired!

myfab5
Latest posts by myfab5 (see all)