Mohamed Shili This delicious julia child Apple Pie combines tender, spiced apples with a flaky, buttery crust, creating a comforting dessert that’s both quick and simple to prepare. Using common ingredients like fresh apples and pantry staples, you can easily adapt this recipe to your taste. The key feature is the warm, cinnamon-infused filling that brings a cozy aroma to your kitchen.
Ingredients Needed
For the pie filling:
- 1.3 kg (3 lbs) good cooking apples (Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn) – about 6 to 8 apples
- 1 tbsp lemon juice or apple cider vinegar
- 100–135g (½–⅔ cup) sugar (adjust to taste)
- 3 tbsp plain flour (all-purpose)
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp brandy (Calvados apple brandy, if available) (optional)
- 1 tsp vanilla extract
- 1 double-crust sour cream pie dough, all-butter crust, or your favorite pie crust
For the egg wash:
- 1 large egg yolk
- 1 tbsp cream
How To Make Apple Pie
- Prepare the apples: Peel, core, and slice the apples into thin wedges. Toss them with lemon juice (or apple cider vinegar) to prevent browning.
- Make the filling: In a large bowl, mix the apples with sugar, flour, cinnamon, allspice, nutmeg, brandy (if using), and vanilla extract. Let the mixture sit for 10 minutes to allow the flavors to meld.
- Roll out the pie crust: Roll out half of your pie dough and fit it into a 9-inch (23 cm) pie dish. Trim any excess dough, leaving about 1.5 cm (½ inch) overhang.
- Fill the pie: Spoon the apple mixture into the crust, arranging the apples evenly.
- Cover with the top crust :Roll out the second half of the dough and place it over the filling. Trim excess dough, crimp the edges to seal, and cut a few slits on top to allow steam to escape.
- Brush with egg wash: Whisk together the egg yolk and cream, then brush over the top crust for a golden finish.
- Bake the pie: Preheat the oven to 190°C (375°F, Gas Mark 5). Bake the pie on the lower rack for 50–55 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature with ice cream or whipped 1 tbsp cream.
Recipe Tips
- Choose the Right Apples: Use a mix of tart and sweet apples, such as Granny Smith and Fuji, to enhance the pie’s flavor and texture.
- Pre-Cook the Filling: Cooking the apple mixture slightly before baking prevents a soggy crust and ensures evenly tender apples.
- Chill Your Dough:Refrigerate the pie dough before rolling it out to achieve a flaky and tender crust.
- Use a Pie Shield: Cover the edges of the crust with aluminum foil or a pie shield during baking to prevent over-browning
- Let It Rest: Allow the pie to cool for at least two hours before slicing to let the filling set properly.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover apple pie loosely with aluminum foil or plastic wrap and store it in the refrigerator for up to four days.
- Freeze: Wrap leftover apple pie tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. To thaw, place the pie in the refrigerator overnight before serving.
Nutrition Fact
Serving Size: 1 slice (1/8 of 9″ pie)
- 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
More julia Child Recipes:
Julia Child Apple Pie
Description
This delicious julia child Apple Pie combines tender, spiced apples with a flaky, buttery crust, creating a comforting dessert that’s both quick and simple to prepare. Using common ingredients like fresh apples and pantry staples, you can easily adapt this recipe to your taste. The key feature is the warm, cinnamon-infused filling that brings a cozy aroma to your kitchen.
Ingredients
For the pie filling:
For the egg wash:
Instructions
- Prepare the apples: Peel, core, and slice the apples into thin wedges. Toss them with lemon juice (or apple cider vinegar) to prevent browning.
- Make the filling: In a large bowl, mix the apples with sugar, flour, cinnamon, allspice, nutmeg, brandy (if using), and vanilla extract. Let the mixture sit for 10 minutes to allow the flavors to meld.
- Roll out the pie crust: Roll out half of your pie dough and fit it into a 9-inch (23 cm) pie dish. Trim any excess dough, leaving about 1.5 cm (½ inch) overhang.
- Fill the pie: Spoon the apple mixture into the crust, arranging the apples evenly.
- Cover with the top crust :Roll out the second half of the dough and place it over the filling. Trim excess dough, crimp the edges to seal, and cut a few slits on top to allow steam to escape.
- Brush with egg wash: Whisk together the egg yolk and cream, then brush over the top crust for a golden finish.
- Bake the pie: Preheat the oven to 190°C (375°F, Gas Mark 5). Bake the pie on the lower rack for 50–55 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature with ice cream or whipped 1 tbsp cream.
Notes
- Choose the Right Apples: Use a mix of tart and sweet apples, such as Granny Smith and Fuji, to enhance the pie’s flavor and texture.
- Pre-Cook the Filling: Cooking the apple mixture slightly before baking prevents a soggy crust and ensures evenly tender apples.
- Chill Your Dough:Refrigerate the pie dough before rolling it out to achieve a flaky and tender crust.
- Use a Pie Shield: Cover the edges of the crust with aluminum foil or a pie shield during baking to prevent over-browning.
- Let It Rest: Allow the pie to cool for at least two hours before slicing to let the filling set properly.
Julia Child Apple Pie
