Zutaten für Perfect Apple Pie
- Double Crust Pie Crust
- Tart Green Apples
- 2 tablespoons fresh lemon juice
- 3/4 cup granulated sugar + 1 tablespoon for sprinkling
- Light Brown Sugar
- All Purpose Flour
- 2 teaspoons ground cinnamon + 1-2 teaspoons for crumble topping
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter (for filling) + 1/2 cup (1 stick) cold unsalted butter (for crumble topping) + 2-3 tablespoons (for crumble topping)
- 1 egg white
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Zubereitung von Perfect Apple Pie
- Prepare your favorite double pie crust (recipe below) or use store-bought.
- Roll out one 12-inch circle of pastry and place it in a 10-inch deep-dish pie plate. Gently press into the sides, leaving a 1-inch overhang.
- Refrigerate the crust while preparing the filling.
- Preheat oven to 425°F (220°C). Place oven rack in the second-lowest position.
- Peel, core, and slice 6 medium Granny Smith or Pippin apples into 1/2-inch slices.
- In a large bowl, toss the apples with 2 tablespoons of fresh lemon juice.
- In a separate bowl, whisk together 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 2 teaspoons ground cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Add the sugar mixture to the apples and toss gently to coat evenly.
- Pour the apple mixture into the chilled pie crust, mounding slightly in the center.
- Dot the filling with 2 tablespoons of cold unsalted butter.
- Roll out the second pie crust and place it over the filling. Crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Whisk 1 egg white with a fork and brush it over the top crust. Sprinkle with 1 tablespoon of granulated sugar.
- Place the pie on a baking sheet to catch any spills.
- Bake for 25 minutes at 425°F (220°C).
- Reduce oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing. (Cooling is essential for setting!)
- **Crumble Topping Instructions:**
- In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1-2 teaspoons ground cinnamon.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped walnuts (optional).
- Refrigerate the crumble topping while preparing the pie filling.
- For crumble-topped pie: Prepare the apple filling as directed above. Dot with 2-3 tablespoons of cold butter before sprinkling the crumble topping evenly over the filling.
- Bake as directed, covering with foil for the last 15 minutes of baking to prevent over-browning of the topping.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
1527g
Fat
230g
Carbs
206g
