The crisp air and beautiful shades of fall leaves calls for baking a warm apple pie. This recipe will have you in your fall feels!
This Apple Pie with Precooked Apple Filling is so delicious! Precooking the apple pie filling ensures the perfect consistency and sweetness. No more watery apple pie filling! With this method, you can be sure to have a perfectly baked apple pie!
1 cup very cold or frozen unsalted butter
1 cup sour cream
3 cups flour
Pinch of salt
Apple Pie Filling
6-7 large apples – for the best apple flavor, try adding more than one variety of apple to your pie. Granny Smith, Pink Lady, Golden delicious
1 Tablespoon of butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon, plus more if desired
1/8 teaspoon ground nutmeg, plus more if desired
1/8 teaspoon ground allspice, plus more if desired
1/4 teaspoon salt
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 large egg
1 tablespoon heavy cream or whole milk
Coarse sugar (for sprinkling)
Make the pie crust
Combine 2 1/2 cups of flour and salt in a bowl. Using a cheese grater, grate butter into the flour mixture, toss with your hand into the flour while grating to prevent butter from sticking together. Add the sour cream and mxi with hand until a dough forms. At first, it will look like it’s not coming together but it will.
Transfer onto a non-floured clean surface. Press to form a dough. Divide the dough in half. Roll each half into balls and flatten into thick disks. Wrap each disk with plastic wrap and chill in the fridge for at least 1 hour or overnight. Before using, let it sit on the counter for 15 minutes to slightly soften it.
Make the filling
Peel apples and cut out the core. Then cut into 1/4 inch slices. They should all be cut to the same size for even cooking.
In a large deep skillet, melt 1 tablespoon unsalted butter and add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring for about 3-5 minutes until apples have slightly softened but not lost their shape.
Add in 1-2 tablespoons cornstarch and mix (start with 1 tablespoon and add more if needed. The amount of cornstarch depends on the amount of juices released by the apples). Bring to a simmer and cook for an additional 1-2 minutes until juices thicken. If not thick enough, add more cornstarch little by little, stirring.
Transfer apple mixture into a bowl and set aside and let cool at room temperature.
Assemble the pie and bake
Preheat oven to 400 degrees F.
Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Roll out the second disk. Using a pizza cutter, cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg wash and then sprinkle with sugar. To add a more festive design, use a leaf cookie cutter design to cut out leaves with excess dough. You can place the leaves as a trim around the circumference of the pie.
Place pie on a large baking sheet and bake for 25 minutes at 400 degrees F. Remove pie from oven and put a pie crust shield or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30 minutes until golden brown and bubbly.
Let it cool on a wire rack for 1-2 hours before serving. Trust me, if you cut into it before it has cooled down, it will fall apart (been there, done that).