Mohamed Shili This delicious Joanna Gaines-inspired apple pie is a comforting classic, perfect for any occasion. With its flaky, buttery crust and a warmly spiced apple filling, it’s both simple and satisfying. Quick to customize with everyday pantry staples, this pie brings out the best in crisp apples, making it an irresistible dessert your family will love!
Recipe Ingredients:
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: ground allspice & ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
How To Make Apple Pie Recipe?
- Prepare the crust: Follow the pie crust recipe through its chilling step.
- Mix the filling: In a large bowl, combine apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg. Mix thoroughly until the apples are evenly coated.
- Optional pre-cook for flavor: Pour the apple mixture into a greased large skillet or Dutch oven. Cook over medium-low heat for 5 minutes, stirring, until the apples begin to soften. Remove from heat and set aside.
- Preheat the oven: Preheat your oven to 400°F (204°C).
- Roll out the bottom crust: On a floured surface, roll one dough disc into a 12-inch (30cm) circle. Carefully place it into a 9-inch (23cm) pie dish that’s 1.5 to 2 inches (4–5cm) deep, smoothing it out and tucking the edges neatly.
- Assemble the pie: Spoon the apple filling into the crust. It’s fine if the filling is still warm. Roll out the second dough disc into a 12-inch (30cm) circle and cut into 1-inch-wide (2.5cm) strips. Create a lattice top by weaving the strips over and under each other. Trim excess dough and seal the edges by folding and crimping.
- Add egg wash and sugar: Brush the top crust with the egg wash, and sprinkle with coarse sugar, if desired.
- Bake the pie: Place the pie on a baking sheet and bake for 25 minutes. Reduce the oven temperature to 375°F (190°C), add a pie crust shield to prevent the edges from over-browning, and bake for another 35–40 minutes, or until the filling bubbles around the edges and the internal temperature reaches 200°F (93°C). If the crust browns too quickly, tent the pie with foil.
- Cool the pie: Allow the pie to cool on a wire rack for at least 3 hours before slicing to prevent the filling from being too juicy.
Recipe Tips:
- Choose the Right Apples: Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor and texture. Avoid apples that get mushy when cooked.
- Pre-Cook the Filling: Cooking the apple filling for a few minutes before assembling the pie helps soften the apples and enhances the spices’ flavor. This step ensures a juicy, flavorful filling.
- Keep the Dough Cold: Always chill your pie crust dough before rolling and assembling. Cold dough ensures a flaky crust and prevents it from shrinking in the oven.
- Use a Pie Crust Shield: Protect the edges of your crust from over-browning by using a pie crust shield or homemade foil ring. Add it after the first 25 minutes of baking.
- Cool Completely Before Slicing: Let the pie cool for at least 3 hours after baking. This allows the filling to set properly and prevents a runny mess when slicing.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover apple pie cool to room temperature. Once cooled, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 5 days.
- Freeze: Let the apple pie cool completely before wrapping it in multiple layers of plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months. To serve, thaw the pie overnight in the refrigerator and enjoy chilled or at room temperature.
Nutrition Facts
- Calories: 296
- Total Fat: 14g
- Saturated Fat: 4.7g
- Cholesterol: 0mg
- Sodium: 251mg
- Potassium: 81.3mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 2.4g
Check out More Recipes:
Joanna Gaines Apple Pie
Description
This delicious Joanna Gaines-inspired apple pie is a comforting classic, perfect for any occasion. With its flaky, buttery crust and a warmly spiced apple filling, it’s both simple and satisfying. Quick to customize with everyday pantry staples, this pie brings out the best in crisp apples, making it an irresistible dessert your family will love!
Ingredients
Instructions
- Prepare the crust: Follow the pie crust recipe through its chilling step.
- Mix the filling: In a large bowl, combine apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg. Mix thoroughly until the apples are evenly coated.
- Optional pre-cook for flavor: Pour the apple mixture into a greased large skillet or Dutch oven. Cook over medium-low heat for 5 minutes, stirring, until the apples begin to soften. Remove from heat and set aside.
- Preheat the oven: Preheat your oven to 400°F (204°C).
- Roll out the bottom crust: On a floured surface, roll one dough disc into a 12-inch (30cm) circle. Carefully place it into a 9-inch (23cm) pie dish that’s 1.5 to 2 inches (4–5cm) deep, smoothing it out and tucking the edges neatly.
- Assemble the pie: Spoon the apple filling into the crust. It’s fine if the filling is still warm. Roll out the second dough disc into a 12-inch (30cm) circle and cut into 1-inch-wide (2.5cm) strips. Create a lattice top by weaving the strips over and under each other. Trim excess dough and seal the edges by folding and crimping.
- Add egg wash and sugar: Brush the top crust with the egg wash, and sprinkle with coarse sugar, if desired.
- Bake the pie: Place the pie on a baking sheet and bake for 25 minutes. Reduce the oven temperature to 375°F (190°C), add a pie crust shield to prevent the edges from over-browning, and bake for another 35–40 minutes, or until the filling bubbles around the edges and the internal temperature reaches 200°F (93°C). If the crust browns too quickly, tent the pie with foil.
- Cool the pie: Allow the pie to cool on a wire rack for at least 3 hours before slicing to prevent the filling from being too juicy.
Notes
- Choose the Right Apples: Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor and texture. Avoid apples that get mushy when cooked.
- Pre-Cook the Filling: Cooking the apple filling for a few minutes before assembling the pie helps soften the apples and enhances the spices’ flavor. This step ensures a juicy, flavorful filling.
- Keep the Dough Cold: Always chill your pie crust dough before rolling and assembling. Cold dough ensures a flaky crust and prevents it from shrinking in the oven.
- Use a Pie Crust Shield: Protect the edges of your crust from over-browning by using a pie crust shield or homemade foil ring. Add it after the first 25 minutes of baking.
- Cool Completely Before Slicing: Let the pie cool for at least 3 hours after baking. This allows the filling to set properly and prevents a runny mess when slicing.
Joanna Gaines Apple Pie
