Today at STYLEanthropy, let’s bake Apple Pie in honor of Pi Day, March 14! Okay, a little bit of a trivia before anything else. Back in my middle school days, I was the President of the Math, Science and Computer Club in school. I know, I know. Totally a Geekster here. Just wanted to give you a background so you know why I’m celebrating Pi Day! Haha! Okay, moving on…
Baked Apple Pie
I love the smell of baking apple pie because it really makes the home smell so yummy and delicious, right? So below, a classic apple pie recipe that’s so easy to make. You literally just dump the whole filling in a bowl, mix, and pour on a prepared pie crust to bake. Voila. See the recipe below.
P.S. You can also make it fancy with cookie cutters. See this other apple pie I made on a different day? It’s got a blooming floral top – perfect for your Spring parties! Oh, and I’ll tell you the difference in appearance of the crust below.
Let’s get to baking, shall we?
- 2 pie crusts
- 2 tbsp lemon juice (from 1 piece of lemon)
- 6-8 Granny Smith apples, depending on size
- ¾ cup sugar
- ¼ cup all purpose flour
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tbsp unsalted butter, cut into small cubes
- Preheat oven to 375 F degrees with the rack in a low position.
- Grab one of your pie crusts and unroll on your pie dish (9-inches, preferably).
- Gently lift edges of the crust an place on the lip of the pie dish. Sometimes, I don't stretch the crust all the way to the outer edge of the lip because it tends to be messy when cutting. You're choice. 🙂
- Place in the refrigerator while you work on the filling.
- Place lemon juice in a large bowl.
- Peel, core, and cut apples into ¼-inch-thick slices, crosswise. Then, add the apples to the lemon juice. It will keep them from turning brown.
- Add sugar, flour, cinnamon, and salt, and mix.
- Grab your pie dish from the refrigerator and pour the filling.
- Dot the top with the butter and lightly brush the rim of the pie crust with water.
- Place the second pie crust on top and press along the moistened rim to seal the two crusts. As an alternative, you can also cut your top pie crust with cookie cutters and place them nicely on top of your filling. Try to overlap each other so they have room to stick to the pie rim and other cut crusts. Just make sure to leave some spaces or holes in between for venting.
- OPTIONAL: if you want to crimp the edges, with your thumb and index finger in one hand, gently press dough against the knuckle on the other hand; continue around until you reached where you started. You can also use a fork as seen in the other photos in this recipe.
- Now, cut some slits on top of the pie with a pairing knife. This will allow the pie to vent (and not explode).
- OPTIONAL: Brush some egg wash or beaten egg on top of the crust to give it a nice golden brown moist crust. This ups your apple pie game to a whole 'nother level. The floral top apple pie doesn't have the egg wash while the other has. You can tell the difference in how the crusts look.
- Bake 20 minutes. Check the pie if the edges are browning too quickly. If it is, you can cover the edges with aluminum foil and lower the temp to 325 F.
- Bake for another 25-30 minutes until the top is golden brown and the juices are bubbling.
If you love this, don’t forget to pin it. I will be forever grateful! 🙂
Now do you see the difference in the crust? The one on top doesn’t have the egg wash brushed on the crust. The one below has egg wash brushed on top of the crust. Makes it more look yummy and delicious, right? I’ll make another pie with a floral top (or another shape) but with egg wash, so you’ll see how it looks like. Keep an eye out for that on my new Facebook Page -> Facebook.com/styleanthropyhome.
STYLEanthropists, I hope you enjoyed this super easy baked apple pie recipe. Let me know if you try it or if you have some tricks and secrets you’d like to share about your own recipe! I’d love to hear them. And again, Happy Pi Day to y’all. #GeekCook