Imen Dridi Joy Of Cooking Apple Pie is crafted with crisp apple slices, enlivened by a touch of lemon juice, sugars, ground cinnamon, nutmeg, and salt. The simple joy comes together in just 3 hours, delivering a delightful 9-inch pie – a perfect harmony of flavors and ease with 8 servings.
🧡 Why You’ll Love This Apple Pie Recipe:
- Bursting with the goodness of tart apples.
- Heavenly aroma while baking.
- Golden brown crust that crunches with every bite.
- Balanced sweetness with a hint of cinnamon.
- The perfect dessert for family gatherings.
❓ What Is Joy Of Cooking Apple Pie Recipe?
Joy of Cooking Apple Pie is a delectable creation, marrying tart apples, sugars, and spices encased in a golden-brown crust. It’s a symphony of flavors, a timeless dessert inviting joy with each slice.
🍏 Joy Of Cooking Apple Pie Recipe Ingredients
Apple Filling:
- 3 pounds (1.3 kg) tart apples (about 5 large), peeled, cored, and cut into 1/4 inch (.6 cm) thick slices
- 1 tablespoon lemon juice
- 1/4 cup (50 grams) granulated white sugar
- 1/3 cup (65 grams) light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon (1 gram) salt
- 1 1/2 tablespoons (15 grams) cornstarch
- 1/2 – 1 tablespoon water
- 2 tablespoons (25 grams) butter, cut into small pieces
Pie Crust:
- 2 2/3 cups (350 grams) all-purpose flour
- 1 teaspoon (4 grams) kosher salt
- 2 tablespoon (30 grams) granulated white sugar
- 1 cup (225 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
- 1/4 to 1/2 cup (60 – 120 ml) icy cold filtered water
Egg Wash:
- 1 large (50 grams) egg
- 1 teaspoon water
🥮 How To Make Joy Of Cooking Apple Pie
Apple Filling:
- Add apple slices to a large bowl and mix with lemon juice. Toss in sugars, ground cinnamon, nutmeg, and salt.
- lay apples in a big strainer, cover them with plastic wrap, and lay them over a large basin to capture juices.
- Let apples drain for 1–2 hours.
- Make the pie crust while the apples macerate.
Pie Crust:
- Combine flour, salt, and sugar in a food processor.
- Add butter and pulse till coarse meal-like (10 seconds). Add 1/4 cup (60 ml) water and process until pastry holds together when squeezed. If needed, add water.
- Turn the dough onto your work area and form a ball.
- Divide the dough in half (335 grams each), flatten each half into a circle, cover with plastic wrap, and refrigerate for an hour until firm. (This chills butter and relaxes flour gluten.)
- Remove one portion of cold dough from the fridge and set it on a lightly floured surface.
- Make a 12-inch (30 cm) pastry round. (To avoid adhering to the counter and guarantee uniform thickness, lift and turn the pastry a quarter turn as you roll (always roll from the center outwards).
- Fold the dough in half and gently transfer to a 9-inch (23 cm) pie pan. Remove extra flour and trim the crust to fit the pie pan.
- Wrap in plastic and refrigerate.
- Roll the second pastry round into a 12-inch (30 cm) circle.
- Place on a parchment-lined baking sheet, wrap in plastic, and refrigerate.
Apple Filling:
- You should have 1/2 cup (120 ml) of apple juice after macerating the slices for 1–2 hours.
- Pour the juice into a saucepan.
- Boil juices for one minute over medium-high heat. After cooking, remove.
- Whisk cornstarch and 1/2–1 tbsp water in a small bowl until thick. Whisk cornstarch into apple juices.
- Return to heat and boil, stirring frequently, until transparent (1-2 minutes).
- Cool to room temperature.
- Toss the drained apple slices with the chilled apple mixture in a large basin.
- Fill the cooled pie crust with apple filling. Dot butter. Cover the apples with the top crust gently.
- Tuck excess dough under the bottom crust and crimp the edges using fingers or a fork. To release steam, cut five 2-inch (5 cm) slits.
💭 Recipe Tips:
- Chill the pie crust for an hour to ensure flakiness.
- Cut slits in the crust for steam release.
- Brushing with egg wash adds a beautiful golden finish.
- Cover pie edges after 30 minutes to prevent overbrowning.
- Let the pie cool for 3-4 hours before slicing.
🍨 What To Serve With Apple Pie?
You can serve apple pie with a scoop of vanilla ice cream Cream,Caramel Sauce ,Cheddar Cheese, Cinnamon Sugar Dusting, Coffee or Tea, Nutmeg or Cinnamon Sprinkle, Mixed Berry Compote, Whiskey or Bourbon Sauce.
🎚 How To Store Leftovers Apple Pie?
- In the fridge: Place covered Leftovers Apple Pie for 3 days for in the fridge.
- In the freezer: Store Leftovers Apple Pie with plastic wrap or foil for up to 3 months.
🥵 How To Reheat Leftovers Apple Pie?
- In the oven: Reheat Leftovers Apple Pie for 15-20 minutes at 350°F.
- In the microwave: Heat Leftovers Apple Pie for 1 to 2 minutes in a microwave-dish.
- On the stove: Store Leftovers Apple Pie slices in stove plate.
- In the air-fryer: Reheat Leftovers Apple Pie for 5 minutes at 325°F.
FAQ’S:
What Type of Apples Work Best For Joy Of Cooking Apple Pie?
Tart apples like Granny Smith work best, providing a perfect balance of sweetness and acidity for the Joy of Cooking Apple Pie.
How Can I Prevent A Soggy Crust In The Apple Pie?
To prevent a soggy crust, ensure thorough draining of apple slices in a strainer for 1–2 hours after mixing with lemon juice, sugar, and spices.
How Do I Prevent Overbrowning Of The Pie Crust During Baking?
Prevent overbrowning by covering the pie edges with foil or a pie screen after the first 30 minutes of baking at 425°F (220°C).
How Can I Avoid A Watery Filling In the Apple Pie?
Avoid a watery filling by draining apple slices thoroughly and using cornstarch to thicken the boiled apple juices before mixing with the apples.
Joy Of Cooking Apple Pie Nutrition Fact:
- Calories:296
- Total Fat: 14g
- Saturated Fat: 4.7g
- Polyunsaturated Fat: 2.7g
- Monounsaturated Fat: 5.5g
- Cholesterol 0mg
- Sodium 251mg
- Total Carbohydrates 43g
- Dietary Fiber 2g
- Sugars 20g
- Protein 2.4g
- Calcium 14mg
- Iron 0.6mg
- Potassium 81.3mg
Joy Of Cooking Apple Pie Recipe
Description
Joy Of Cooking Apple Pie is crafted with crisp apple slices, enlivened by a touch of lemon juice, sugars, ground cinnamon, nutmeg, and salt. The simple joy comes together in just 3 hours, delivering a delightful 9-inch pie – a perfect harmony of flavors and ease with 8 servings.
Ingredients
Apple Filling:
Pie Crust:
Egg Wash:
Instructions
- Add apple slices to a large bowl and mix with lemon juice. Toss in sugars, ground cinnamon, nutmeg, and salt.
- lay apples in a big strainer, cover them with plastic wrap, and lay them over a large basin to capture juices.
- Let apples drain for 1–2 hours.
- Make the pie crust while the apples macerate.
- Combine flour, salt, and sugar in a food processor.
- Add butter and pulse till coarse meal-like (10 seconds). Add 1/4 cup (60 ml) water and process until pastry holds together when squeezed. If needed, add water.
- Turn the dough onto your work area and form a ball.
- Divide the dough in half (335 grams each), flatten each half into a circle, cover with plastic wrap, and refrigerate for an hour until firm. (This chills butter and relaxes flour gluten.)
- Remove one portion of cold dough from the fridge and set it on a lightly floured surface.
- Make a 12-inch (30 cm) pastry round. (To avoid adhering to the counter and guarantee uniform thickness, lift and turn the pastry a quarter turn as you roll (always roll from the center outwards).
- Fold the dough in half and gently transfer to a 9-inch (23 cm) pie pan. Remove extra flour and trim the crust to fit the pie pan.
- Wrap in plastic and refrigerate.
- Roll the second pastry round into a 12-inch (30 cm) circle.
- Place on a parchment-lined baking sheet, wrap in plastic, and refrigerate.
- You should have 1/2 cup (120 ml) of apple juice after macerating the slices for 1–2 hours.
- Pour the juice into a saucepan.
- Boil juices for one minute over medium-high heat. After cooking, remove.
- Whisk cornstarch and 1/2–1 tbsp water in a small bowl until thick. Whisk cornstarch into apple juices.
- Return to heat and boil, stirring frequently, until transparent (1-2 minutes).
- Cool to room temperature.
- Toss the drained apple slices with the chilled apple mixture in a large basin.
- Fill the cooled pie crust with apple filling. Dot butter. Cover the apples with the top crust gently.
- Tuck excess dough under the bottom crust and crimp the edges using fingers or a fork. To release steam, cut five 2-inch (5 cm) slits from the pie’s center to its edge with a sharp knife.
- The unbaked pie can be chilled in the fridge while you prepare the oven under plastic wrap.
- Heat the oven to 425°F (220°C). Preheat the oven with a baking sheet on the rack in the lower third.
- Whisk egg and water in a small bowl. Brush egg wash on the cold pie with a pastry brush and sprinkle with granulated white or sparkling sugar.
- Place the pie on the baking sheet and bake for 45–55 minutes until the pastry is golden brown and the fluids bubble through the slits. To avoid over-browning after 30 minutes, cover the pie edges with foil or a pie screen.
- After baking, let the pie cool on a wire rack for 3–4 hours before cutting.
Apple Filling:
Pie Crust:
Apple Filling:
Notes
- Chill the pie crust for an hour to ensure flakiness.
Cut slits in the crust for steam release.
Brushing with egg wash adds a beautiful golden finish.
Cover pie edges after 30 minutes to prevent overbrowning.
Let the pie cool for 3-4 hours before slicing.
Joy Of Cooking Apple Pie Recipe
