It is finally fall and what says fall better than a perfect apple pie! Apples and pumpkins are kitchen staples for us in the fall. Sydney hates hot weather, and I truly mean she hates it!! So when fall finally shows its pretty little self, she is a happy camper. The only thing that makes her happier than fall is the Christmas season! For Sydney, the Christmas season starts on November 1st, and it takes all her willpower to wait that long to start decorating and celebrating.
For the past couple of months we have been trying and perfecting fall and Christmas recipes (here are a few: Rolo pretzel treats, homemade caramel corn and puppy chow). This perfect apple pie recipe is one such recipe. We finally got it to where we think it is 99.9% perfect! The secret to this perfection is cooking the apples and the filling together on top of the stove before adding to the pie crust and baking. The apples become so tender and the filling gets the chance to thicken for that gooey deliciousness. Absolute perfection! 🙂
Here are the ingredients you will need to have on hand to make this amazingly perfect apple pie. And yes, we did cheat and use refrigerated pie dough! The secret to making the refrigerated pie crust seem like it is homemade is to put a little water on top of the pie crust with the tips of your fingers and then sprinkle white sugar all over the top. It gives the top of the crust this extra flaky, glazed coating. So very good! This particular recipe makes two pies for your eating enjoyment.
Perfect Apple Pie
- 9 cups Granny Smith apples peeled, cored, and sliced
- 2 1/4 cups granulated sugar
- 1 1/2 tablespoons lemon juice
- 1/2 cup cornstarch
- 5 cups water
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 2 tsp ground Vietnamese Cinnamon
- Peel, core and slice apples.
- Toss apples with the lemon juice and set aside. The lemon juice keeps the apples from turning brown as fast.
- Combine the rest of the ingredients in a Dutch oven and bring to a boil. Boil for two minutes, stirring continually.
- Add the apples and bring to a boil again. Once it is boiling, reduce the heat, cover and simmer until apples are tender. Allow 10-15 minutes or so (check them halfway through).
- Once the apples are tender, pour into another bowl for cooling. Cool for 30 minutes. The reason for cooling in another bowl is that the Dutch oven holds in the heat.
- After the apples have cooled for 30 minutes, pour into 2 pie crusts. Add the top crusts to the pies. Put some water on your fingertips and run over the top crusts and then sprinkle with granulated sugar generously.
- If you have pie shields place them on top of the pies. Follow the pie crust box directions for baking temperatures and times for the pie crusts.
- Allow to set for 4-6 hours before serving (this allows the filling to set, then you don't have a gooey mess when you serve).
Top your perfect apple pie with some ice cream and drizzle with some caramel sauce and you have the perfect, elegant fall dessert for your family or to serve to those special guests.
This recipe was adapted from Living on a Dime. Thanks so much for the inspiration!
Have an awesome day and get out and enjoy this fall weather! 🙂