Classic apple pie

Apple pie is one of my all time favorite desserts. The tartness of the apples, the caramel undertones, the autumn spices…perfection. This pie is perfect right out of the fridge or warm with some vanilla bean ice cream. For this recipe I used a deep dish 9.5” pie plate, buttermilk pie crust and cut my apple slices very thin (about 1/8” thick). I’ve combined a few apple pie recipes into this one that I just love. I most recently made my crust with homemade vegan butter with a olive oil infused with lemons and it gave this fluffy pastry even more wonderful flavor.

If you want to cut down on baking time, mini tarts with a single leaf or apple crust cut out on top would be the perfect little dessert for fall!

Apple pie is one of my all time favorite desserts. The tartness of the apples, the caramel undertones, the autumn spices…perfection. This pie is perfect right out of the fridge or warm with some vanilla bean ice cream. For this recipe I used a deep dish 9.5” pie plate, buttermilk pie crust and cut my apple slices very thin (about 1/8” thick). I’ve combined a few apple pie recipes into this one that I just love. I most recently made my crust with homemade vegan butter with a olive oil infused with lemons and it gave this fluffy pastry even more wonderful flavor.

If you want to cut down on baking time, mini tarts with a single leaf or apple crust cut out on top would be the perfect little dessert for fall!

Ingredients:

  • 1 batch of the buttermilk pie crust

  • 7 large Granny Smith apples

  • 1/2 c. Miyoko’s cultured butter (store-bought or homemade)

  • 3 T. all purpose flour

  • 1/2 c. sugar

  • 1/2 c. packed brown sugar

  • 1/4 c. water

  • 2 t. apple pie spice

  • 1 t. vanilla

  • 1/8 c. melted butter to brush pastry

Instructions:

  1. Roll out the bottom layer of pie crust then place the pie plate you will be using over the dough to make sure it is wide enough to fully cover the dish. Wrap the dough around your rolling pin and then gently roll it out onto the plate. Poke the bottom of the crust a couple of times with a fork. Peel all your apples and quarter them, removing the core. Set your oven to 425F.

  2. Place the butter into a saucepan over medium high heat and melt completely. Add the flour and stir into a paste. Then add sugar, brown sugar and water and bring to a boil. Once the mixture starts to boil, turn off the burner and let simmer. Add the apple pie spice and vanilla and stir well.

  3. While your sauce is simmering, start to slice the apples into traditional looking slices about 1/8” thick. Place all your apple slices into your pie plate and slowly pour your sauce mixture all over the apples. Use a spatula to spread the mixture evenly if needed.

  4. Decorate your pie with the top crust. You can do anything from a solid piece of dough with a few slits in the top, to a traditional lattice with cutouts. Seal the edges as well as possible, using the butter as “glue” as needed. Before you put the pie in the oven, get two pieces of tin foil that will each cover half of the edges of the pie. Form and shape them around the edges so they are all ready to place on the edges of the crust when they get brown.

  5. Place the pie in the oven in the middle rack with a cookie sheet underneath to capture any caramel runaways. Set timer for 30 minutes. Keep an eye on the pie to watch for excessive browning on the crust.

  6. After 30 minutes pull your pie slightly out of the oven while remaining on the oven rack, put your tin foil pieces around the edges of the crust (sooner if needed) and brush all the pie crust with a pastry brush and the melted butter. Close the oven and set the timer for 15 minutes.

  7. After 15 minutes, brush all parts of the crust not covered by the foil with the butter again. Close oven and set timer for another 15 minutes. Once the timer is done, check pie to see if it is ready to take out. The crust should be golden brown, the sauce should be bubbling, the apples should be soft if poked with a fork and your house should smell like heaven. You may need another 10-15 minutes depending on your oven. Total baking time will be around 60-75 minutes.

  8. Remove pie from the oven. Wait 30 minutes to serve if you want the pie warm with ice cream, and about 4 hours if you want a nice solid piece.

Happy Baking!

Happy Baking!

Leave a comment!

0 0 votes
Article Rating

Share:

Facebook
Twitter
Pinterest
LinkedIn
Email

Related posts

Subscribe
Notify of
guest
1 Comment
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
trackback

[…] take everywhere – then you need these caramel apple empanadas. These are mini versions of my classic apple pie (basically apples + caramel!!) and wrapped in a crispy but tender empanada crust and topped with […]

Welcome!

Welcome!

Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

more about

popular posts

get the latest RECIPES right to your inbox

sign-up for the newsletter

1
0
Would love your thoughts, please comment.x
()
x