Best apple pie
Out of the 1 million apple pie recipes out there that all claim to be the BEST, this is apple pie is entering the ring to compete for that title. Tart apples are steeped in sugar syrup to add extra flavor, and a coating of egg wash and coarse sugar takes this dessert to the next level.
Equipment
- 1 medium or large pan
- 1 9 in. pie dish
- Rolling Pin
Ingredients
- Pastry for 2-crust 9 in. pie, unbaked
- 3/4 cup (150g) granulated sugar
- 1/8 tsp salt
- 1/4 cup (60g) water
- 3 pounds apples (about 5 - 6 medium apples)
- juice of 1/2 lemon (optional)
- 1 tbsp all purpose flour
- 1 tbsp (14g) unsalted butter
- 1/2 tbsp ground cinnamon
Egg wash and topping
- 1 egg
- 1 tbsp milk or water
- 2 tbsp coarse sugar
Instructions
- Prepare pie crust and line 9 inch pan. While preparing the rest of the ingredients, keep the crust in the fridge so that it remains chilled.
- Preheat oven to 450°F
- Peel and core apples and cut into eighths. Mix with lemon juice if your apples are not tart.
- In a medium or large pan, mix sugar, water, and salt and cover on low-medium heat until sugar dissolves
- Drop apple pieces into sugar syrup to cover the bottom of the pan and cook until tender. Leave the cover of the pan on while the apples cook.
- Remove cooked apples onto flat tray and continue until all apples are cooked.
- When all apples are cooked, thicken the remaining syrup with 1 tbsp of flour. You should have about 1/3 of a cup of syrup left. Add butter and and cinnamon and mix well over low heat.
- Place apples into the pastry-lined pie tin. Pour syrup over the apples. Cover the top of the pie with top pastry or lattice. Brush the pastry with egg wash and sprinkle evenly with coarse sugar.
- Bake for 15 minutes and then reduce oven to 400°F and bake for 25 - 30 more minutes