With Love, Apple Pie
Written by joythebaker on November 29, 2008 – 10:45 am -
I want to show you how to bake a pie. I’ve got step by step pictures. I’ve got instructions. I’ve got encouraging words. I’ll even hold your hand if you need me to. This isn’t anything to be scared of… but I do have a secret.
See, there’s a secret to making the best apple pie in the world. Love. Any way you can get it or give it, the secret to apple pie is love.
Love is a funny thing. (Ok, you should totally call me out- that’s just a silly thing to say.) While I don’t contend to be any sort of expert on the subject, I do take comfort in the knowledge that getting love, and giving love, without a doubt, the best feeling in the world.
I’d like to think of my apple pie as a pure and unadulterated delivery device for love.
You know how cupcakes are actually a delivery device for sweet and fluffy frosting? How cheeseburgers are just an excuse to go crazy with the french fries? How movie theater tortilla chips are merely edible spoons for gobs of fake yummy, cheesy nacho sauce? Well this apple pie, I cross my heart and hope to die, is just an excuse to pour all of my love right into a pie crust and into the oven.
It’s perfect. There isn’t a more perfect thing in the world… ok, except maybe babies and puppies and snowflakes and kate spade flats (but WHY so expensive kate!? $300, seriously!?)
I will warn you, this pie is a labor of love. It takes time. It takes commitment. It takes a personal outpouring of love and support. I’ll just say it now, there’s cutting and pressing, chilling, peeling, macerating, boiling, tossing, rolling, preheating, baking, slitting and slicing…. almost in that order.
If I haven’t yet scared you away. If you’re so full of love that you just might burst, throw it into this pie, and send it out into the world. It’s important.
It sure does sound like I’m one lovesick baker, doesn’t it? Well… some things just can’t be helped, or hidden.
Let’s make a pie together. Muster up the love. Gather together you patience. Bust out the apples. Dive in, crust first.
Buttermilk Pie Crust
2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) buttermilk
1. Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).
2. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.
3. Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold. Below is what the rolled butter and flour look like after I’ve gathered them together on the work surface a bit.
4. Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, the moisture will redistribute and they’ll be easier to roll out.
5. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
With Love, Apple Pie
2 1/2 lbs baking apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith, Fuji and Pink Ladies.
1 Tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 – 1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably fresh grated
1/4 teaspoon salt
2 Tablespoons unsalted butter
1 Tablespoon plus 1 teaspoon cornstarch
1. Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
2. On a well floured surface, roll the bottom crust 1/8 inch thick or less and 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
3. In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Cover apples and allow to macerate (develop and release juices) at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
4. In a small saucepan (preferably lined with a nonstick surface), over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measuring cup with nonstick vegetable spray, add liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.)
Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
5. Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)
6. Roll out the top crust large enough to cut a 12-inch circle.
7. Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Trim the overhang of the top crust so that there is only 1/2-inch of overhand. Tuck the overhand under the bottom crust boarder and press down all around to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center of the pie and radiating toward the edge. I used a small circular cutter to make a few air holes on the top crust. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking. This will chill and relax the pastry, preventing shrinking.
8. Preheat the oven to 425 degrees F at least 20 minutes before baking. Set oven rack at the lowest level and place a baking stone or baking sheet on top of it before preheating. Place a large piece of greased foil on top of the sheet to catch any juices.
9. Brush the top crust of the pie with a beaten egg and sprinkle generously with sugar. Set the pie directly on he foil topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a take tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring.
Cool the pie on a rack at least 4 hours before cutting. Serve warm or at room temperature with vanilla ice cream.
Want to copy and paste this recipe to work with in your kitchen!? Here you go!
Buttermilk Pie Crust
2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) buttermilk
1. Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).
2. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.
3. Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold. Below is what the rolled butter and flour look like after I’ve gathered them together on the work surface a bit.
4. Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’ll be easier to roll out.
5. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
With Love, Apple Pie
2 1/2 lbs baking apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith, Fuji and Pink Ladies.
1 Tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 – 1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably fresh grated
1/4 teaspoon salt
2 Tablespoons unsalted butter
1 Tablespoon plus 1 teaspoon cornstarch
Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
On a well floured surface, roll the bottom crust 1/8 inch thick ofr less and 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
In a small saucepan (preferably lined with a nonstick surface), over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measuring cup with nonstick vegetable spray, add liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)
Roll out the top crust large enough to cut a 12-inch circle.
Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Trim the overhang of the top crust so that there is only 1/2-inch of overhand. Tuck the overhand under the bottom crust boarder and press down all around to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center of the pie and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking. This will chill and relax the pastry, preventing shrinking.
Preheat the oven to 425 degrees F at least 20 minutes before baking. Set oven rack at the lowest level and place a baking stone or baking sheet on top of it before preheating. Place a large piece of greased foil on top of the sheet to catch any juices.
Set the pie directly on he foil topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a take tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring.
Col the pie on a rack at least 4 hours before cutting. Serve warm or at room temperature with vanilla ice cream.
Tags: Holiday, Pie, pie crust, recipe, yummy
Posted in Fruit, Holiday, Pie, Recipes, Tips and Tricks | 45 Comments »
Well, I, for one, can not wait for the second half of this post! LOVE-ly looking pie!
Wow. Such build up. But I have had my posts eaten more than once by Wordpress. All of that auto-saving reassuring you that everything is okay. Then you attempt to click Save yourself…and poof. Looking forward to the rest.
The irregular holes on top is a nice tough. Looking for forward to the rest of your post and pictures.
I need help with apple pie and trust me, a lot of love goes into it but the crust is giving me fits.
Hurry up! I need your tips.
I made an apple pie for Thanksgiving. Pretty good, but I can never get my apples tender enough for my taste.
I n so curious to read the rest of your post, I really enjoyed reading the intro to this pie step by step
Cannot wait…
wow.. such an intro so i m now eargely waiting for the recipe
Beautiful post! I really do enjoy reading your blog, the way you describe food and the emotions that go with it are simply… perfect.
Incredible! I cannot wait to try this.
Thank you for posting it!
You are a girl after my own heart.
I have not made a piecrust with buttermilk. This I will have to try!
Apple pie is one of my favorites and yours sounds delicious. I never tried buttermilk in the crust–I’ll have to give that a shot next go around because I really like the sound of that. Also, the photos, as always, look wonderful!
Beautiful pie!!! I’ve never used buttermilk in my pie crust, interesting!
I only made my first apple pie last month, but used a premade crust. Thank you for including so many pictures of the crust-making process — I am feeling encouraged to give this a try soon.
I had two apple pies to make for Thanksgiving, but we live 4 hours away so I made them Wednesday. Was there anything I could have done to have avoided the soggy crusts I had? No one seems to have minded but me (and draining the apples was new to me this year, but a great method!) but I wondered if I could do better next year. For my family, we’ll have your recipe hot from the oven!
Gorgeous! The circular cutouts are just darling.
Wow. I can’t wait until I’m done with exams and can bake one (or maybe a half dozen) of these!
Will you really hold my hand? Because when someone says homemade and pie in the same sentence, sweat beads on my forehead and I start hyperventilating. I’ve been yearning to make my very own pie and I think I shall choose your recipe for my first.
Oh but I’m pretty low on love, do you think I’d be able to borrow a cup of love from my neighbors?
The recipe looks great I can’t wait to try it.
I’ve been so patient for your apple pie, and it was all worth it. I can’t wait to try it. Apple pie is my absolute favorite pie, but I’ve actually never made one myself. I know, right? I’ve always pawned it off on my mom to make for me, but I’m going to be a big girl now and make my own, love included.
Joy, I read your blog every day at work. It truly gives me something to look forward to while I sit in a small little office for 7 hours.
I am in the process of selling my townhouse, and there is a heavenly little bungalow in a heavenly little town near the st. johns river that I am really trying my hardest to buy. This apple pie, literally makes my heart ache (in a good way). I can just picture myself now in my new kitchen and this pie being the first thing I bake in the house. The smell of apple pie being the first scent to flow through the house. It’s not JUST the pie, but the process of making this pie…the love and labor of making this pie in my new house. I’m sure you know what I mean. You are, of course, Joy the baker!
Just look at this place and you will hopefully feel what I am feelin’.
http://www.realtor.com/search/listingdetail.aspx?loc=green+cove+springs%2cFL&mxp=150000&sid=91821dc42dee472f805c9a51f9ce656a&lid=1102358491&lsn=8&srcnt=127
Thanks for the wonderful things you do!
Joy, your pie looks just wonderful! And your descriptions of it are so tempting that it makes me wanna try it right now.
Just when I thought I had had enough pie to last me the rest of the year… Your pictures are amazing!!
Patsyk- Thanks you so much! Food and emotions go hand in hand to me… obviously.
HoneyB and Mike and Jennifer- Buttermilk is totally the way to go. You know how some pie crust recipes call for a splash of vinegar? I take the acid from buttermilk instead. I think it’s dreamy.
Jill in Atlanta- I think cooking down the apple juices is the key to having the right amount of liquid and preventing a soggy crust. Did you do that and you still had a soggy crust? Hmmm..
Mandy- I will totally hold your hand and give you all the love I can muster…. if your neighbors are out of love. Give it a shot. Really. Pie works wonders!
My First Kitchen- You’ve never made an apple pie!? Now is the time girl. Give it a shot! I know you can handle it. Do it for the family for Christmas! And you must let me know how it turns out!
Rachel- Thank you so much for such a lovely comment! I just checked out your little bungalow. How darling! I can see you in the kitchen right now, with a 50’s apron on, baking up a pie. Perfect! Perfect! Perfect! Best of luck to you darling. Let me know how the bungalow and the pie turn out! I’m totally rooting for you!
Miri- Thanks so much!
Culinarywannabe- I think you probably have one more pie in you… don’t you think!?
Thank you so much! I think I will make this for my husband for his birthday which is coming up. He loves apple pie and I’ve never made one for him, this sounds delicious!
Now that is one unbelievably adorable pie!! Great step by step photos!
[...] slow. Talk yourself up to it. Here’s the recipe, and if you jump on over, there’s a step by step picture tutorial to help you through the process. Think of it as me holding your hand as you put together a gorgeous [...]
That looks soooo goood!!!!!!!
I like your recipe very similar to mine but here is a little hint. Add your sugar just before you put the apples in the crust as to avoid bleeding.
The same goes with cheese cake as sugar melts causing a wet and sloppy filling.
That pie looks great. I did an apple pie for thanksgiving, but I thought the crust turned out too dough-y. I will def give your a try
How lovely it was to read this wonderful apply pie recipe, I don’t think I’ve ever seen one so beautifully laid out and easy to follow… maybe now I will actually make an great and edible pie!!
I fail miserably at pies, they simply intimidate me, it all starts with the crust!
Thank you for your lovely blog page, it’s wonderful!!
Elizabeth.
Just wanted to let you know I cleared a Sunday afternoon and settled myself in the kitchen to tackle this apple pie…..and aren’t I glad I did!
It certainly is a labour of love, with lots of little steps that all add together to create an amazing pie.
The crust, so flaky and sweet. The apple filling, so cinnamony and nutmegy. Together they are a perfect match that will remain happy together forever.
Thanks sooo much for the recipe! I’d never made a pie before and now I’m looking for excuses to make it again and again.
[...] the case. Pie crust takes time and practice… but you can totally, 100% do it. When I made an Apple Pie a few months back, I documented the whole process. Give it a whirl. You can do it… I [...]
Hi Joy,
I saved your recipe about 6 or 7 months ago in a word document and pulled it out to make for a 4th of July party. My husband said that this apple pie couldn’t get much better. It was throughly enjoyed by kids and adults. We did a lattice crust on top and it smelled and tasted amazing. A lot of time, but amazing results. I’ve refered to it as a caramel apple pie because of the filling. Thanks!
[...] If you’re scared of pie, I’ve got you’re back…. promise… lemme show you. [...]
These look amazing. My problem with making pies is that I always try to make them healthy. Im still not sure if there is a way to even make a pie taste good and be healthy at the same time!
[...] hunted around for a super yummy recipe and found one to try at a blog by “Joy the Baker“. Check out her pages [...]
Hi Joy,
I love your blog and this recipe. I also love the passion you describe and put in. In my family (I am Mexican) we have a Mexican saying, the secret to good food is to put all your love into the cooking, and your dish will always come out delicious. So I can totally relate to your passion.
[...] had an additional apple pie planned for the week, a classic version shared by Joy, but a busy weekend and even busier evenings prevented its assembly in our kitchen. [...]
Oh Joy I’m 41 years young and I have made my first apple pie. From the first bite knowing that it’s actually yummy. I thought I could fly. I’m still in awe of my feelings over this pie. Thank you
I’m making this pie for Thanksgiving today, only I’ve added some cranberries to the mix too. I just put it in the oven and I’m so excited to see how it turns out! I’m glad that I went ahead and made the crust with your recipe, because I think it will be so much better because of that! Thanks for the great recipe!
Hi Joy!
Thank you soooooo much!! I’ve tried to make pies before but I could never tell if I was doing it right and usually ended up with a mess. Your step-by-step guide is my savior
Never again will I be satisfied with a store bought apple pie
[...] with that said, thank you, Joy the Baker for your Apple Pie tutorial! I have never once successfully made pie crust from scratch until I found you. Sure, there were [...]
[...] with that said, thank you, Joy the Baker for your Apple Pie tutorial! I have never once successfully made pie crust from scratch until I found you. Sure, there were [...]
[...] ik bij Bruno vond: als basisrecept de supereenvoudige appeltaart, voor de ‘vulling” de With Love Apple Pie, oorspronkelijk van Joy the Baker. Uit luiheid (een andere hoofdzonde die ik uitermate virtuoos [...]
This was the most delicious apple pie every! No soggy crust, the apples stayed firm and were just the right amount of juicy and sweet.
[...] lattice top crust, and that I probably didn’t do much of the chopping. I got this recipe from Joy the Baker. If you haven’t seen her blog, it’s awesome. Lots of yummy stuff to try. The sweet [...]