Homemade Apple Pie Crusty and Flaky
A classic style apple pie that's hard to beat made with a buttery crusty flaky crust. This recipe uses two types of apples, the green granny smith apples for their tartness and softness plus the yellow jonathans which are sweeter and juicier. A few subtle spices are used including star anise, clove and cinnamon. I find that too many recipes are overpowered with spice. This is a perfect balance to enhance the apple flavour and not over power it. By creating the lattice work, the steam evaporates giving you a firmer filling and crustier crust that's not soggy. Great for thanksgiving, Christmas or simply anytime!
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How to Make Apple Pie from Scratch - Our best apple pie recipe!
For the full Apple Pie recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
Our best recipe for making a classic homemade apple pie. Our recipe guarantees apple pie with perfectly cooked, not mushy, apples surrounded by a thickened and deliciously spiced sauce, all baked inside a flaky, golden-brown pie crust.
We realize our apple pie recipe may seem longer than others, but don’t let that scare you off. We’ve simply added as many tips to the recipe to ensure you make the best apple pie possible. Use our recipe to achieve apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and tasty sauce all baked inside a flaky, golden brown crust.
For the pie crust this Flaky Pie Crust Recipe never fails us:
Be sure to check out our tutorial for how to make a lattice pie crust:
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The Best Classic Apple Pie Recipe! Follow Along for Perfect Apple Pie!
Full Recipe Available at:
Craving that classic apple pie flavor you remember from homemade pies from your childhood? This is it! Follow along with these step-by-step instructions and bake the perfect Classic Apple Pie!
Get the Full Recipe on my website:
PERFECT PIE CRUST EVERY TIME - PLUS BONUS APPLE PIE RECIPE: How to Make Homemade Pie Crust
If I had to pick a favorite thing that I like to eat & make, it would have to be pies. So I've been following this easy recipe since I was a teenager on How to Make a Perfect Pie Crust. It comes out flaky and delicious every time. As I say in the video, the recipe is for one pie shell, but I like to make enough for one more so that I have plenty of dough to work with. Read on for the easy recipe. And, don't forget to keep scrolling down for the Bonus Recipe. It's my classic Apple Pie and it is one my family requests all the time.
PERFECT PIE CRUST (For One Pie Shell):
1 cup all purpose flour
1/2 tsp. salt
1/2 cup butter or shortening, chilled
2 Tbsp. ice cold water
Combine flour and salt in large mixing bowl, then cut in butter or shortening using pastry blender or fork. (Avoid using hands at this point because the warmth of your hands will melt the butter, and to get a flaky crust you want the butter to melt while the pie is baking in the oven.) Consistency should be well mixed, but there should still be little clumps of the shortening or fat in the flour. Add in the ice cold water and with your hands, quickly press and knead dough together to form a ball. It will seem as if it's not enough water at first, but it should stick together after a little kneading. (If you absolutely have to add a little more water, do so only a teaspoon at a time.) Once dough can be formed into a ball, wrap it in plastic wrap and let it chill in the refrigerator 15 - 30 minutes before rolling out. Carefully transfer into pie plate. Cut and remove any excess, crimp sides, and follow recipe for type of pie you're making for baking instructions.
*This pie crust dough can be made a day in advance & left to chill in refrigerator until you're ready to use it. I recommend making a little more than you need.
APPLE PIE RECIPE
5-6 tart apples
approx. 2 Tbsp. lemon juice
3/4 cup sugar
1/8 tsp. salt
3 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
2-3 Tbsp. butter, chilled
For egg wash, beat 1 egg with a Tbsp. of water or milk
OR use evaporated milk on its own
Peel and slice apples in small thin wedges and place in large mixing bowl. Pour lemon juice over apples and mix to coat them. (This will keep them from turning brown and will also give them a little more tartness, which is what you want in an apple pie.) In a separate bowl combine sugar, salt, flour, cinnamon and nutmeg. Place a thin layer of sliced apples into your pie crust. Sprinkle plenty of your sugar & flour mixture over them. Then place a few pats of butter on top. Add another layer of apples on top, and continue to repeat the process until all the ingredients are used. Cover apples with top pie crust. Crip sides with fingers or fork. Cut small heat vents on top pie crust. Brush egg wash over entire pie. Bake at 450º for the first 10 minutes. Lower temperature to 350º and continue baking 30-40 minutes longer, until pie crust is a light golden brown. Allow pie to set at least 4 hours before cutting into it. It is best the next day.
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How to Make Perfect Apple Pie | Pillsbury Recipe
A classic apple pie takes a shortcut with easy Pillsbury® unroll-fill refrigerated pie crust.
Recipe:
Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
6 cups thinly sliced, peeled apples (6 medium) SAVE $
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Steps
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
The Perfect Apple Pie Recipe | Paul Hollywood's Easy Bakes
My delicious Apple Pies, for the full list of ingredients and instructions, see below|:
For the pastry:
275g plain flour
2 tbsp icing sugar
140g cold butter, cut into dice
3-4 tbsp cold water
For the filling:
2 large cooking apples (eg Bramley), peeled, cored and sliced ,I peel quarter then core and slice about 4cm long x 1/2cm
2 eating apples –pink lady or braburn
25g unsalted butter
Juice of a lemon
4 tbsp caster sugar
1 tbsp caster sugar for the top of the pies
Begin by making the pastry. Mix the flour and icing sugar together in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Work in just enough water to bring the pastry together. Gently knead into a ball. Wrap and place in the fridge to rest while you make the filling.
Peel and core the apples, reserving both the core and apples. Chop the cooking apples into chunks approx 4cm x ½ cm. Slice the eating apples into ½ slices. Squeeze lemon juice over the prepared apples to prevent browning. Place the cooking apples into a pan with the butter, sugar and lemon juice. Cook slowly stirring occasionally until the apples fall but still hold their shape. Leave to cool.
Fold the sliced eating apples into the cooked apple.
Heat your oven to 200°C and have a muffin tray ready.
Lightly flour your work surface and roll out the pastry to 2-3mm thick. Cut out 12 circles and line the muffin tray. Gather the off cuts and re roll the pastry cut out 12 smaller circles for the lids.
Spoon the cooled apple filling into the lined muffin cases. Top with the lids and gently seal the edges together.
Make three slits in the top to let the steam out. Sprinkle with caster sugar
Bake for 20 minutes until golden brown. Leave to rest for 15minutes. Enjoy with ice cream, cream or custard.
#PaulHollywood #EasyBakes #ApplePies
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